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| Enzo Vizzari|
sala&cucina maggio 2018 MAGAZINE DI RISTORAZIONE sala&cucina n. 19 maggio 2018 - Poste Italiane Spa - Sped. AP. DL 353/03 Conv. in L. 27/02/2004 N° 46 Art. 1 comma 1 - CN/BO - Edizioni Catering srl – Via Margotti, 8 – 40033 Casalecchio di Reno (BO) - contiene I.P. - costo copia euro 3,50 euro copia - costo I.P. - contiene di Reno (BO) 8 – 40033 Casalecchio Margotti, Via srl in L. 27/02/2004 N° 46 Art. – Catering 1 - CN/BO Edizioni 1 comma DL 353/03 Conv. Italiane AP. Spa - Sped. 2018 - Poste sala&cucina n. 19 maggio | Enzo Vizzari | | cocktail e cibo | Noidisala | Marco Reitano | | collezionisti di emozioni | Futura Food Network | Alberto Bettini | | Olio & Ristorazione | Electrolux Professional | Balsamico Village | PAG. 58 | CONCEPT RISTORAZIONE | Blumen Bad Beach sala&cucina Giulia Zampieri maggio 2018 MAGAZINE DI RISTORAZIONE PAG. 60 | EVOLUTION | Il gusto dell’appartenenza Simona Vitali PAG. 63 | EVOLUTION | E-commerce, la crescita della ristorazione Mariangela Molinari sala&cucina n. 19 maggio 2018 - Poste Italiane Spa - Sped. AP. DL 353/03 Conv. in L. 27/02/2004 N° 46 Art. 1 comma 1 - CN/BO - Edizioni Catering srl – Via Margotti, 8 – 40033 Casalecchio di Reno (BO) - contiene I.P. - costo copia euro 3,50 euro copia - costo I.P. - contiene di Reno (BO) 8 – 40033 Casalecchio Margotti, Via srl in L. 27/02/2004 N° 46 Art. – Catering 1 comma 1 - CN/BO Edizioni DL 353/03 Conv. Italiane AP. Spa - Sped. 2018 - Poste sala&cucina n. 19 maggio PAG. 66 | TERRITORI | | Enzo Vizzari | | cocktail e cibo | Noidisala | Marco Reitano | Alle origini dell’aceto balsamico | collezionisti di emozioni | Futura Food Network | Alberto Bettini | SOMMARIO Luigi Franchi | Olio & Ristorazione | Electrolux Professional | Balsamico Village | PAG. -
Our Tourist Guide
MY // F L O R E N C E - ISSUE N. 1 MALL M A G A Z I N E Travelling is an art. It must be done in comfort, with passion, with love TIZIANO TERZANI ETERNAL CHARM FLORENCE AND THE CHIANTI THE DRAW OF THE SEA SANREMO PRINCIPALITY OF MONACO THEN AS NOW FESTIVAL OF ITALIAN POP MUSIC GOURMET STOP TASTE TRAILS I T I N E R A R Y The Medici Chapels are the mausoleum A UNESCO World Heritage Site, of the Medici family, and they contain Florence - or Florentia, as it was masterworks of sculpture originally named - lies in a natural by Michelangelo. Stepping inside amphitheatre, hemmed in by hills on the resting place of the Medici is like three sides and bisected by the River diving right into the past. Arno. It was the cradle of the Renaissance and is universally recognised as one of the most beautiful cities in the world. 2 T o s c a n a The best way to admire the cathedral’s dome, the work of Filippo Brunelleschi, is to climb its 463 steps, a route which takes you face-to-face with the beautiful frescoes on the inside it, painted by Giorgio Vasari. But the true rush comes when you are outside, 92 metres up. Admiring Florence from high, with Giotto’s bell tower standing in front of you. Shivers! 3 I T I N E R A R Y Little rain, gentle breezes, a mild climate with an average of 2,900 hours of sun every year: the cities on the French and Ligurian rivieras are Offshore of the French Europe’s warmest in winter, and Ligurian Rivieras, at a latitude of 42° North. -
EDITION the Fresh Pasta CATALOGUE
22nd EDITION the fresh pasta CATALOGUE 22nd EDITION Deep-frozen product (refrigerate at -18°C) The images are only intended to show the product. For further details about product characteristics, list of ingredients and possible allergens, please refer to the technical datasheets. A LEGACY OF TRADITION a tiny artisan workshop, we were first inspired In with the courage to believe in our passion: a deep affection and love for the traditions of our native Romagna. Just an old family recipe to start with. Then the experience of four generations of pasta makers. Plus a passion for getting things just right. quality tradition deep-freezing And finally our dream: to bring traditional fresh Italian pasta to the dining tables of the whole world. To do this we have studied every Over the past 40 years, Our only friend - the freezing ® last detail: from the quality of our intensive research and cold. Laboratorio Tortellini 's the ingredients to the ability of analysis has enabled us to build expertly deep-frozen pasta Cappelletti Romagnoli, Tortellini Bolognesi, Tagliatelle, advanced machines capable up a catalogue of over 100 products - increasingly the Garganelli, Strozzapreti, Gnocchetti... As you browse of repeating the gestures of products: the heritage of the preferred choice of quality through this catalogue, you will discover that the human hands and offering you entire Italian peninsula. restaurants and now coming shape of each and every pasta in your most exquisite a pasta that retains every single to kitchens all over the world. characteristic of fresh artisanal recipes has a unique story to tell of its origin, history pasta. -
Display Presentations University of Maryland Catering
G T Display Presentations University of Maryland Catering Big and Bold Fruit Display Seasonal and Exotic Fruits 8.50 Local Artisan Cheese Selection Served with Dried Fruit, Honey, Jam, Sliced French Bread, Flatbread, and Crackers 9.00 Mediterranean Display Grilled and Marinated Vegetables Spicy Red Pepper and Herb Marinated Mozzarella Marinated Green and Black Olives Edamame Hummus and Roasted Eggplant Baba Ghanoush Chickpea, Arugula, and Carrot Salad French Bread, Flat Bread, and Crackers 6.50 Add Charcuterie Plate 4.00 Gourmet Vegetable Display Assorted Colorful Raw Vegetables Ranch Dip, Hummus 5.00 Baked Brie Fig Jam Baked in Puff Pastry, French Baguette Crostini 6.00 Priced per person. Twenty five person minimum. Food and beverage subject to staff charges, 9.5% service charge, 10% off-premise fee, and applicable sales tax. Prices subject to change. 16 G T Display Presentations University of Maryland Catering Warm Fondue Station Slider Bar Spinach and Artichoke Dip Build Your Bar… sliced baguette, assorted crackers, Choose Three 9.00 and tri-color tortilla chips Choose Four 11.00 5.50 Choose Five 14.00 Warm Chesapeake Crab Dip • Freshly Ground Beef Slider crabmeat with Old Bay seasoning, sliced baguette, ketchup, mustard, pickle assorted crackers, and tri-color tortilla chips • Southwest Spiced Turkey Slider 6.50 pepperjack cheese, chipotle aïoli • Smoky Pulled Pork Shoulder Slider Spicy Buffalo Chicken Dip chipotle barbecue sauce pulled chicken in a creamy dip covered with • Slow Roasted Pulled Chicken Slider melted Cheddar and served with assorted crackers, chipotle barbecue sauce celery, and carrots • Thinly Sliced Roasted Pit Beef Slider 6.00 horseradish cream Choose All Three • Vegetarian Patty Slider 13.00 Dijon mustard • House-made Maryland Crab Cake Slider piquant rémoulade sauce (add 3.00) Priced per person. -
19275-Catalogo Garofalo ESTERO
Pasta Lunga Spaghetti PASTA LUNGA 9 ‘A FIGLIATA Bucatini PASTA LUNGA 14 ‘O MBRIACO Fettucce PASTA LUNGA 15 ‘O GUAGLIONE Linguine PASTA LUNGA 12 ‘E SURDATE Vermicelli PASTA LUNGA 10 ‘E FASULE Spaghettini PASTA LUNGA 4 ‘O PUORC Capellini PASTA LUNGA 2 ‘A PICCIRELLA Pasta Corta Rigatoni PASTA CORTA 35 AUCELLUZZ Elicoidale PASTA CORTA 34 ‘A CAPA Cannolicchi Rigati PASTA CORTA 51 O CIARDINO Sigarette Ziti PASTA CORTA 57 ‘O SCARTELLATO Sigarette Mezzani PASTA CORTA 58 ‘O PACCOTTO Sedanini PASTA CORTA 66 E DDOIE ZITELLE Occhi Di Lupo PASTA CORTA 38 ‘E MMAZZAT Mezze Maniche Rigate PASTA CORTA 32 ‘O CAPITONE Ditaloni PASTA CORTA 53 O VIECCHIE Penne Ziti Lisci PASTA CORTA 69 SOTT ‘E NCOPP Penne Ziti Rigate PASTA CORTA 70 ‘O PALAZZ Penne Zitoni Rigate PASTA CORTA 68 ‘A ZUPPA Pennoni Lisci PASTA CORTA 76 ‘A FUNTANA Mezze Penne Rigate PASTA CORTA 60 SE LAMENTA Penne Mezzanelle PASTA CORTA 75 PULLECENELLA Penne Mezzani Rigati PASTA CORTA 73 O SPITALE Penne Mezzani Lisce PASTA CORTA 72 ‘A MERAVIGLIA Fusilli PASTA CORTA 63 ‘A SPOS Fusilli Bucati Corti PASTA CORTA 64 A SCIAMMERIA Riccioli PASTA CORTA 41 ‘O CURTIELLO Gemelli PASTA CORTA 65 O CHIANT Radiatori PASTA CORTA 87 ‘E PERUCCHIE Farfalle PASTA CORTA 78 ‘A BELLA FIGLIOLA Lumaca Rigata PASTA CORTA 90 ‘A PAURA Ruote PASTA CORTA 31 ‘O PATRONE E CASA Mafalda Corta PASTA CORTA 79 O MARIUOLO Gnocchi Sardi PASTA CORTA 36 E CCASTAGNELLE Casarecce PASTA CORTA 88 E CASECAVALLE Cappelletti PASTA CORTA 50 O PPANE Boccole PASTA CORTA 66-6 ‘E ZZITELLE N’PARAVISO Anellini Siciliani PASTA CORTA 52-2 ‘A MAMMA RA PICCERELLA -
To Start the Dough Extra Dough for Dessert Sides
TO START THE CHICKEN DIPPERS WITH SRIRACHA MAYO DOUGH FOR £4.25 FRIED WHITEBAIT Served with lemon aioli. PORTOBELLO MUSHROOM (v) (gf) £4.25 DESSERT Tomato, Mozzarella, Garlic, Portobello EXTRA Mushrooms & Truffle Oil (ask for gluten free base). CHICKEN WINGS WITH BBQ SAUCE £9.00 £4.00 MEATBALL CHOCOLATE ICE CREAM with Chocolate Soil & Redcurrants DOUGH PORK MEATBALLS Pork Meatballs, Tomato, Mozzarella, Basil £3.50 served with tomato sauce & parmesan & Parmesan. £5.00 £8.50 NUTELLA DOUGH BALLS GARLIC BREAD CRAFT & DOUGH PLOUGHMANS PIGGY SMALLS Pulled Pork, Smoked Streaky Bacon, Frazzles £3.50 £3.00 Bakery foccacia, a wedge of Somerset brie, Nduja & Mozzarella. spicy Calabrian sausage, chicken terrine, cured GARLIC BREAD salami, rocket & parmesan salad, balsamic pickled £9.50 AMERICAN STYLE PANCAKES with mozzerella onions and pesto. BUTTERNUT SQUASH (vg) (gf) with Berry Ricotta, Berries and Drizzled with £3.50 FULL BOARD £12.00 Berry Coulis & a Sprinkle of Lemon Sherbet HALF BOARD £6.50 Butternut Squash Base, Roasted Butternut Squash, Chilli, Garlic, Broccoli, Sage & Crisp £5.50 TOMATO & PESTO BREAD Pumpkin Seeds (ask for gluten free base). £4.00 PAD THAI SALAD (v) £9.50 (add Panko breaded chicken - £1.50) CHOCOLATE BROWNIE £5.00 CRAFTY CUTS with salted caramel & ice cream CHILLI & GARLIC BREAD £3.00 Braised Beef, Pepperoni, Balsamic Red Onion, £4.50 WARM ROASTED BUTTERNUT SQUASH Mozzerella & Parmesan & PUY LENTIL SALAD (v) £9.50 CRAFT & DOUGH FOCACCIA with pumpkin seeds, mixed leaf, Feta CRAFTY ICE POPS £3.00 / WITH SEASONAL PESTO £4.00 -
Abruzzo Emilia-Romagna Lazio
o Abruzzo Reale, Castel di Sangro (L’Aquila) Chef: Niko Romito Mandorla, misticanza ed estratto di salvia Calamaro, pepe rosa e lattuga Assoluto di cipolla, parmigiano e zafferano Tortelli, baccalà e peperone rosso Bianco maiale e bieta all’aceto Granita di liquirizia, aceto di vino, cioccolato bianco e aceto balsamico Emilia-Romagna Osteria Francescana, Modena Chef: Massimo Bottura Amuse Bouche Tagliolini primavera in astratto Abbinato a “stacchiuccio”, un miscelato a base moscato Riso cacio e pepe Beautiful psychedelic spin painted veal not flame grilled Abbinato a un bicchiere di rosso Caesar Salad in bloom Oooops, mi è caduta la crostatina al limone Lazio La Pergola, Roma Chef: Heinz Beck Ricciola marinata all’Aceto Balsamico con neve di melograno Medaglioni di astice con tofu alle mandorle e olive disidratate S’Campo Fagottelli “La Pergola” Merluzzo cotto in olio d’oliva profumato all’aglio su fagioli cannellini con neve di baccalà Vitello ripieno di frutta secca e cipolla su radicchio di Treviso brasato Lamponi 1.1 Lombardia Dal Pescatore, Canneto sull’Oglio (Mantova) Chef: Giovanni e Nadia Santini Composta di pomodori, melanzane olio extravergine Toscano e fiori di Basilico Insalata di calamaretti con verdure di stagione Mezzelune con melanzane al profumo di menta e timo, mousse di burrata e pomodoro Risotto con asparagi piselli ed erbe aromatiche con aceto balsamico del Pescatore Coscette di rane gratinate alle erbe fini Piccola lombata di Fassona con alloro verde e rosmarino Maccheroni di Ananas Vanigliati con coulis di Lamponi -
Pasta Shape Catalog for Arcobaleno Aex18 Extruder Jemma
PASTA SHAPE CATALOG FOR ARCOBALENO AEX18 EXTRUDER JEMMA 160 GREENFIELD ROAD | LANCASTER, PA 17601 ARCOBALENOLLC.COM | 717.394.1402 @ARCOBALENOPASTA EXTRUDED PASTA SHAPES FOR MODELS AEX18 JEMMA new = New Dies = Favorite Dies SPAGHETTI #5 1.1mm #6 1.3mm #7 1.5mm #8 1.7mm SPAGHETTI/ALLA CHITARRA/ #9 1.9mm TONARELLI #23 1.5mm #10 2.1mm #24 2mm #11 2.3mm #26 2.5mm #12 2.5mm #27 3mm TAGLIATELLE #31 2.5mm #32 3.5mm #33 4.5mm #34 6mm FETTUCCINE BIGOLI #35 8mm #13 3mm #14 3.5mm #36 10mm #15 4mm LINGUINE #21 3 x 1.6mm #21A 3.5 x 1.6mm #22 4 x 1.6mm TWO ARCOBALENOLLC.COM | 717.394.1402 EXTRUDED PASTA SHAPES FOR MODELS AEX18 JEMMA MM to INCHES Conversion Chart PAPPARDELLE #37 12mm #38 15mm Dime = Penny = 17mm (11/16”) 19mm (3/4”) #38/02 17 mm new #39 20mm Nickel = Quarter = 21mm (7/8”) 24mm (15/16”) MM Approx. Size in Inches 1mm 1/32” 2mm 1/26” #263 22mm #40 25mm (1 inch) 3mm 3/32” Sagnarelli (with ridges) 4mm 1/8” 5mm 3/6” 6mm slightly less than 1/4” MAFALDE 7mm slightly more than 1/4” 8mm 5/16” 9mm slightly less than 3/8” #51 12 mm new 10mm slightly more than 3/8” 11mm 7/16” 12mm slightly less than 1/2” 13mm slightly more than 1/2” #52 17 mm new 14mm 9/16” 15mm slightly less than 5/8” 16mm 5/8” 17mm slightly less than 11/16” 18mm slightly less than 3/4” new #54 10 mm 19mm slightly more than 3/4” 20mm slightly less than 13/16” 21mm slightly more than 13/16” 22mm slightly less than 7/8” #55 12 mm 23mm slightly more than 7/8” 24mm 15/16” 25mm about 1” 26mm about 1 1/32” #56 16 mm 27mm about 1 1/16” 28mm about 1 1/8” 29mm about 1 5/32” 30mm about 1 -
Little Mumbai Vegan Dining Menu
Little Mumbai Vegan Dining Menu -MILD -MEDIUM -HOT/VERY HOT CONTAINS NUTS -GLUTEN FREE PRE-STARTER POPPADUMS WITH CONDIMENTS TRAY 2.95 Poppadums(4 halves) served with mango chutney, Kachumber salad & Mixed Pickle STARTER PLATTERS (TO SHARE) VEGAN CHOWPATTY PLATTER (FOR TWO) 10.95 Platter consisting of 2 vegetable samosa, 2 Onion Bhajis, Palak pakora chaat and 2 Sev Batata pooris (Platter can be made for 3 persons on request) STREET FOOD STARTERS & VEG STARTERS VEGAN PALAK PAKORA CHAAT 5.95 Baby spinach fried crispy in a chickpea batter, topped up with tamarind chutney plus condiments VEGAN SAMOSA CHAAT 5.95 Veg Filo Samosa topped with spiced chickpeas, tamarind chutney & chickpea vermicelli VEGAN ALOO TIKKI CHAAT 5.95 Potato Cutlet topped with curried chickpeas, tamarind chutney & chickpea vermicelli VEGAN SEV BATATA POORI 5.95 Crispy Discs of Poori topped with potato, tamarind chutney & fine chickpea noodles COCKTAIL SAMOSA WITH CHOLE 5.95 Cocktail Samosa filled with spiced potato and peas, served with Chickpea Masala PANI POORI 5.95 Crispy Poori filled with potato mixture and, tamarind chutney & filled with flavoured water BHEL PURI 5.50 (Contains Peanuts) Puffed rice, Peanuts, Bombay Mix, potatoes and a spicy chilli herb & tangy tamarind sauce ONION BHAJI 4.95 Sliced onion in a crispy chickpea flour batter and spices, served with tamarind chutney VEGETABLE SAMOSA 4.95 3Filo triangles filled with spiced potato and vegetables mixture, served with tamarind chutney -MILD -MEDIUM -HOT/VERY HOT CONTAINS NUTS -GLUTEN FREE MAIN COURSES (VEG) -
The Curry Guy Bible
CONTENTS Title Page Preface How to Use This Cookbook Starters Street Food Authentic Curries Curry-House Preparation Recipes British Curry-House Recipes Balti, Karahi and Handi Dishes Grilling, Barbecue and Roasting Bread, Rice and Sides Pickles, Chutneys and Sauces List of Ingredients Suppliers and Classes Index Acknowledgements Copyright Page About the Author PREFACE I didn’t eat my way around curry houses in the UK and street-food places in the Indian subcontinent to find shortcuts to making Indian food. I wanted the whole shebang, and since starting my blog in 2010, I’ve acquired a massive catalogue of authentic and British-style recipes. Many made it into my first three cookbooks, whereas others had to be held back until the time was right. That time is now! I have also come across some good shortcuts, which are explained here as well. I’m happy to now give you The Curry Guy Bible: a collection of more than 160 of the most popular recipes from my first 3 books and 50 new mouthwatering recipes that will get you the results you’re looking for – and perhaps a few tasty surprises. I’ll warn you that some of my new recipes could be considered to be way out there and even unhealthy by some! Being a big believer that everything is fine in moderation, I couldn’t bring myself to give you watered-down versions of spectacular recipes. I have given you the most authentic versions, but you can easily adjust the recipes to your personal preferences – just read the following few pages for how to do this. -
BULK FOODS PASTA Radiatori Pasta Tri-Color Fusilli Pasta Orecchiette
BULK FOODS PASTA Radiatori Pasta Tri-color fusilli Pasta Orecchiette Pasta Penne Rigati Pasta Orzo RICE and GRAINS Organic California Brown Basmati Rice Organic Short Grain Brown Rice Organic Long Grain Brown Rice Organic California White Basmati Rice Organic California White Jasmine Rice Organic Long Grain White Rice Organic Wild Blend Rice Organic Pearled Barley Organic Pearled Farro Organic Tri-color Quinoa Organic Black Quinoa Organic White Quinoa Organic White Arborio Rice Organic White Sushi Rice Organic French Couscous NUTS Organic Roasted/Salted Pistachios Organic Raw Whole Cashews Organic Salt & Pepper Cashews Organic Roasted /Salted Whole Cashews Organic Roasted/ Salted Almonds Organic Whole Almonds Organic Organic Raw Almonds Organic Raw Pecans Organic Raw Walnuts Honey Roasted Peanuts Roasted/Unsalted Peanuts Thick Sliced Almonds Roasted /Salted Mixed Nuts Roasted/Unsalted Mixed Nuts Slivered Almonds Organic Hazelnuts Beans Organic Pinto Beans Organic Chickpeas (Garbanzo) Organic Navy Beans Organic Organic Black Beans Organic Green Split Peas Organic Red Kidney Beans Organic Green Lentils Organic Brown Lentils Organic Red Lentils Organic French Lentils SEEDS Organic Sesame Seeds Organic Whole Brown Flax Seeds Organic Black Chia Seeds Organic Sunflower Seeds Organic Pumpkin Seeds Organic Raw Hempseed OATS/ WHEATS Organic Regular Rolled Oats Organic Quick Oats Organic Steel Cut Oat Groats Organic Winter Wheat Berries Organic Wheat Bran Organic Nutritional Yeast FLOUR King Arthur All Purpose Flour King Arthur Bread Flour GRANOLA -
Epicentre Spice Guide
SPICE The Epicentre Guidebook Edited by Barry Mortin © 2013, The Epicentre. All rights reserved Please Note: This ebook is by no means a complete encyclopedia of spices. Please refer to our website, theepicentre.com for more comprehensive information. Please register for updates, special offers and to win spices! Register at theepicentre.com SPICE The Epicentre Guidebook CONTENTS Ajwain .....................................................................1 Herbes de Provence.........................................43 Aleppo Pepper.....................................................2 Juniper..................................................................44 Allspice ...................................................................4 Kaffir Lime leaves..............................................46 Amchur...................................................................7 Lavender..............................................................48 Ancho Chile...........................................................8 Lemongrass .......................................................50 Anise .......................................................................9 Mace......................................................................51 Annatto................................................................11 Mint .......................................................................53 Basil .......................................................................13 Nigella ..................................................................55