FARFALLE 2015 Limited Edition Environmental Product Declaration
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Italian Favorites
ITALIAN FAVORITES Italian Sunday Dinner The traditional Sunday dinner of our past. A Nonna's tender meatballs, local Italian sausage and eggplant rollatini served in our San Marzano tomato sauce with penne pasta -29 Gamberi Carbonara Our in-house pappardelle pasta with two jumbo shrimp braised in a light cream and egg sauce with pancetta and peas, topped with Grana Padano -29 Linguine Calabrese Linguine pasta tossed with hunks of wild, organic, or sustainable fish of the day in a light sauce of San Marzano tomatoes, capers, caramelized onions, black olives, white wine, and extra virgin olive oil -29 Linguine and clams with white sauce Cockle clams in their shells sautéed with garlic, parsley, and extra virgin olive oil, finished with white wine, and our house seafood stock, with a pinch of crushed red pepper, tossed with linguine -29 Linguine Pesto con Gamberi Linguine married with our basil and garlic pesto, asparagus, sun-dried tomatoes, and two jumbo shrimp -29 Gamberi, Scampi Two jumbo shrimp sautéed with garlic, parsley and capers with extra virgin olive oil, white wine, lemon, and butter, tossed with linguine -29 Penne alla Vodka Penne pasta in our basil and vodka infused San Marzano tomato sauce, with a touch of cream -24 Linguine Aglio e Olio Sliced garlic sautéed in extra virgin olive oil tossed with fresh parsley, a pinch of hot pepper flakes – 22 Farfalle funghi Bow tie pasta in a light sauce of organic button, cremini, portobello and porcini mushrooms, with prosciutto, cream, and Marsala wine -24 Farfalle di Stagione con Fagioli -
Pasta Recipe Builder Inspired by the Flavors of the Middle East*
® PASTA RECIPE BUILDER INSPIRED BY THE FLAVORS OF THE MIDDLE EAST* EACH RECIPE SERVES 6-8 1. Pick your favorite PASTA; cook one minute less than 5. Stir in PROTEIN; toss to combine. package directions. Drain; reserve 1/2 cup of pasta water. 6. Stir in FLAVORING; toss to combine and heat through. 2. Meanwhile, heat OIL in large skillet over medium heat. 7. Remove skillet from heat; Add CHEESE, DAIRY & OTHER 3. Add SPICE. FINISHING TOUCHES. 4. Add VEGETABLES. Adjust seasoning with salt and pepper, 8. Garnish with TOPPINGS. to taste. Cook until VEGETABLES are softened; Add PASTA and reserved cooking water to skillet; continue cooking until most of the liquid is absorbed. 8 2 TBSP. TOPPINGS POMEGRANATE SEEDS, FRESH 7 1 TBSP. CHEESE, DAIRY & OR OTHER FINISHING TOUCHES PISTACHIOS, CILANTRO, PARSLEY, CHIVES, CHOPPED CHOPPED CHOPPED CHOPPED OR DRIED MINT, APRICOTS, CHOPPED PINE SESAME ALMONDS, CHOPPED NUTS, SEEDS, TOASTED & TOASTED TOASTED SLIVERED 6 2 TBSP. FLAVORING LABNEH FETA CHEESE, PRESERVED LEMONS, (STRAINED YOGURT) CRUMBLED CHOPPED OR 5 12 OZ. PROTEIN CANNED CHICKPEAS, DRAINED TAHINI GREEN SCHUG HARISSA POMEGRANATE OR (HERBAL MOLASSES HOT SAUCE) KAFTA CHICKEN GRILLED GROUND 4 1 CUP VEGETABLES COOKED SHAWARMA CHICKEN LAMB, (MEATBALLS) (SEASONED, SPIT BREAST, BROWNED RED ONION, ROASTED MEAT) THINLY SLICED & DRAINED CHOPPED OR 3 1 TBSP. SPICE ZA'ATAR SPICE MIX CANNED YELLOW RED PEPPER, All Rights Reserved. Azioni. per – Societa G. e R. Fratelli 2020 Barilla © ARTICHOKE ONION, ROASTED OR HEARTS, DRAINED CHOPPED & SLICED & QUARTERED SMOKED -
The Macaroni Journal
_. , THE MACARONI JOURNAL Volume 63 No. 12 April, 1982 I I j I I SIdr...... A•• leac_, W. Ie.... 0., AI...... " ''''J I C '".,-se-, ,4 ... I • 10-14 M.aU -1*""" ..... MIl C ., 'I.. .. 16 ...... 000eI00II- ......... lei -... 20 a .......... of ...... WIooot SIwdo ... c:.lloot Qwlloloo of ....:S-Pu" I ,e "n ..... .. .... 22 C, " .... Lit iIIu' ..... 1.. .. 2' • .. ,....... lIIiIIMtIoIof _ MIl .... sn-_ .... 1= "-"""',,_,_ _ _ V Cool • -..... 'I Up .. 1911 J2 ow_-...... ................. ,- U LIft............ J7 IUYW' GUIDI 4J c.c __- '-........ WwW The ~Du @ [J)[?@ OOOO@[? [J)~~~~ . , /, [J)~C5Ocs~@@ 0 0 0 / ' " /1 . , " \ ' , -I.h·"· \{ I ', " , " \ .. "',. " \ " It I, , \ ., "'. \ " \ I " \ , . ", I ' I I . " ' " II \ 1 '. " , " ',., ·r H. · " '. ' \1" \ II ' \1\1 \ , " " ~;"t'I 1",..1 \1 \ '1. 'II'" - ~'1.J" .. I., (J"r ~JJf , , · , · I;" ' ''I.' 1."11 , . \ \ 11 . \ I ' \ 1 \I \ , ' • • II 1I , II 'III \ ," " , '. II 1, " I. .h ', II II I( '-.' H,' /.- " I . ' 1 ..... ' . HI " " I 1. ,\ .1 I , ~ , I'. , , \I I • ,', \{ 1 " , " ,,, \ \ ' I ", I ' I' \ " I. "" \\ , ,',. ' ., I. .',., k \ \ ,1,,, I 'If \ I' , , , I . \ \ , . " •• ' " " , . "\\ I ,."., \ \ ' I , ' \\ .. 1: 11 . t III(' I • I \ 1'1< " "I" 1 CONSUMER AmTUDE STUDY North D.kota Mill il one 0' the Irol. Your mlC.roni producu ~ill be importlnl to us ,h.rs why .t Ncuth top milll in lhe nalion for mlny the bell when you st.rt with durum D.kot. Mill. "'e df'INer ~ef\l i cr he: most inLerntinl lindin, at • producu hom Nonh D.kotl Mill . siudy about CflMumrr IUitWn 'U~I! leo Cantwell, m.rhlin, T On.. of our lOP prioritiel is to Ia-..rd ...· ht.1 pnxluci. -
BARILLA PASTA Thinner and Narrower
LONG PASTAS CR6240 Linguine 12/16 oz. Linguine, a close relative of fettuccine, is made from long, flat strands of pasta but is ABOUT BARILLA PASTA thinner and narrower. Linguine originated in the Liguria region of Italy where the air is fragrant with salty ocean breezes and the aroma of delicious food cooking. Linguine is known to pair best with traditional pesto and tomato, oil-based or fish based sauces. Barilla is an Italian CR6265 Spaghetti Plus, 2/160 oz. family-owned food Spaghetti is the most popular shape in Italy. The name comes from the Italian word company. Established in spaghi, which means "lengths of cord." Spaghetti originates from the south of Italy and is commonly used w/ tomato 1877, its now an sauces, fresh vegetables, or fish. As everybody’s favorite, Spaghetti pairs well with just about any kind of sauce. Try international group Spaghetti w/ simple tomato sauce, with or without meat or vegetables or try it with fish or oil-based sauces, or carbonara. present in more than 100 countries. A world leader SHORT PASTAS in the markets of pasta CR6230 Farfalle 12/16 oz. and ready to use sauces, Farfalle, dating back to the 1500’s, originated in the Lombardia and Emilia-Romagna part the Barilla group is of Northern Italy. Farfalle are rectangular or oval pieces of pasta that are pinched in the recognized world wide as a middle. Farfalle is great with intense fragrances and flavors. Try it with light sauces with symbol of Italian vegetables or fish, dairy based sauces, simple oil based, or in pasta salads. -
Review Article Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: a Brief Overview
Hindawi International Journal of Food Science Volume 2019, Article ID 6750726, 10 pages https://doi.org/10.1155/2019/6750726 Review Article Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview R. A. T. Nilusha,1 J. M. J. K. Jayasinghe ,1 O. D. A. N. Perera ,2 and P. I. P. Perera3 1Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka 2Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka 3Department of Horticulture and Landscape Gardening, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka Correspondence should be addressed to J. M. J. K. Jayasinghe; [email protected] Received 30 May 2019; Revised 20 September 2019; Accepted 8 October 2019; Published 27 November 2019 Academic Editor: Amarat (Amy) Simonne Copyright © 2019 R. A. T. Nilusha et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products. e amount of gluten and quality level of durum wheat, are two important factors for the superiority of nished pasta. Market price of durum wheat is higher than the common wheat and it contributes no more than 5% of the world wheat production. -
NUTRITIONAL INFORMATION Valid January 28, 2021 - October 7, 2021
NUTRITIONAL INFORMATION Valid January 28, 2021 - October 7, 2021 This nutritional information is provided by Biaggi's Ristorante Italiano and is based on values computed by an independent lab based on our standard company recipes. Due to the nature of our freshly-prepared menu items and scratch kitchens, nutritional values may vary slightly from the reported amounts. Unless otherwise noted, nutritional information provided includes all sauces, condiments and included accompaniments. If you have questions about this information, please contact Biaggi's Corporate Office by calling (309) 664.2148 or via email at [email protected]. 2,000 calories a day is used for general nutrition advice, though calorie needs may vary. Total Calories Dietary Calories from Fat Total fat Saturated Trans Fat Cholesterol Sodium Total Carbs Fiber Sugars Protein Menu Item (g) (fat cal) (g) Fat (g) (g) (mg) (mg) (g) (g) (g) (g) APPETIZERS Lump Crab Cakes 530 320 35 7 0 25 2,590 38 5 7 18 Calamari Fritti 620 170 19 2 0 595 1,190 61 5 4 46 Bacon Wrapped Dates 490 130 15 5 0 35 700 80 7 66 12 Fried Ravioli 910 740 82 32 2 180 1,700 32 2 3 16 Stuffed Mushrooms 490 290 33 10 0 45 1,730 22 4 5 20 Bruschetta - Classico 1,380 550 61 22 0 35 5,010 162 4 6 49 SOUPS French Onion Soup - Bowl 1,170 486 54 17 0 95 3,790 111 3 14 34 Lobster Corn Chowder - Bowl 420 230 26 9 0 90 2,230 23 2 4 12 Lobster Corn Chowder - Cup 280 153 17 6 0 60 1,487 15 1 3 8 Sherry Tomato Soup - Bowl 280 150 17 9 0 55 4,450 16 2 3 3 Sherry Tomato Soup - Cup 187 100 11 6 0 37 2,967 11 1 2 2 Minestrone -
Fresh Pasta Machinery Process Lines and Technologies FRESH PASTA · 1 Fresh Pasta Processing Equipment
Fresh Pasta Machinery Process Lines and Technologies FRESH PASTA · 1 Fresh Pasta Processing Equipment A long-time combined experience in pasta Tailor made approach manufacturing allows GEA to be one of the leading Thanks to an integrated and highly specialized suppliers of fresh pasta production equipment, supply chain, joining tech-nology, flexibility and providing machines fresh pasta, frozen food and reliability all under the same name, GEA can give ready meals. Thanks to its team of engineers and its outstanding engineering services, all tailor-made technicians, GEA provides turnkey tailor-made to their clients’ re-quirements. All our technological solutions of complete fresh pasta lines. GEA’s solutions are characterized by extremely creative and machinery cover the entire process: from dough highly personalized projects. Today in fact, in the mixing to sheet preparation. food industry, excellence is not measured only by the product taste, but also and mainly by the company capability in creating innovation and fulfilling their customers’ continuous demand for new, more efficient and more profitable solutions. 2 · FRESH PASTA FRESH PASTA · 3 Fresh Pasta Processing Lines Filled Fresh Pasta Single Sheet Filled Fresh Pasta Double Sheet Gnocchi Tagliatelle and Lasagne Precooked Lasagna e Cannelloni 4 · FRESH PASTA FRESH PASTA · 5 Finished Products Lasagna Single sheet: tortellini,cappelletti, ravioli and special shapes Double Sheet: Squared and Multishape Tagliatelle Gnocchi Short-cut pasta 6 · FRESH PASTA FRESH PASTA · 7 The best technology for your products In GEA we take care of all process phases, aiming at transforming every machinery in an innovative technological solution that guarantees results in terms of quality, energetic impact and production capacity. -
The Best Comes in Blue
BARILLA CAMPAIGN THE BEST COMES IN BLUE Claire Casalaspi, Molly Greenwald, Liza McGraw, Anna Petke, and Hannah Plantz SECTION 1: Pre-Campaign Secondary Research Brand Name/Company Name: Barilla Pasta How long has the product existed: Barilla was founded by Pietro Barilla in 1877. It began as a small bakery on a small, vendor road in Par- ma, Italy. Barilla is known to be associated with the Italy’s finest food. Parma is home to the acclaimed Culatello cut of cured ham and Parmigiano cheese, also known as “parmesan” (Buckley, 2019). Where is your product sold (Limited or mass distribution): • Barilla is an international brand with mass distribution (Marketline, 2019). • Largest markets are Italy and the United States (Marketline, 2019). • Barilla began exporting spaghetti and fettuccine to America in 1996 and within three years the brand had overtaken Mueller’s to become the No. 1 pasta seller in America (Orr, 2002). • Barilla was the first pasta-maker to market their products across large retailers and food-service companies across America such as Wal-Mart and Costco (Orr, 2002). What is the cost of your product: • Barilla single 16 oz box: $1.28 (Walmart, 2019). • As I observed in many grocery stores, it depends on the retailer (McGraw, personal observation, 2019). Main competitors and their costs: • Ronzoni • Single 16 oz box: $1.06 (Walmart, 2019). • 9.4% U.S households buy and used this brand as a first choice (Conley, 2013). • They make $126 million in revenue (Buckley, 2019). • Closest competitor (Orr, 2013). • Store brands • Great Value single 16 oz box: $1.00 (Walmart, 2019). -
Lunch Back 10-5
STEAMED MUSSELS New Zealand green lip Mussels steamed in a Tomato-Rustica sauce or a white wine and butter sauce served with foccacia bread 7 MILLIONAIRE TACOS The world’s best tacos made with tender, aged-filet and served with fresh pico and tapatio salsa 10 MOB QUESO Spinach, artichokes, shrimp, and Italian sausage in our asiago cheese sauce with pasta chips 8 NACHOS NAPOLI Pasta chips topped with our mob queso sauce, fresh basil, cotija, olives and mild peppers 8 SMOKED SALMON CROSTINI Alaskan Smoked Salmon served on toasted French bread with sun-dried tomatoes and goats cheese. 7 SHRIMPLY DIVINE Six jumbo shrimp sauteed in our own secret herb and butter sauce. Served with foccacia 9 SOUP AND SALAD COMBO Choose a half sized salad from the list below and a cup of today’s soup 6 TAOS SALAD Spring mix, grilled chicken, corn, green chile, black beans, tomatoes, onions, and margarita dressing 8 GRILLED SALMON SALAD Grilled fresh salmon on oriental spring mix with balsamic citrus vinaigrette 10 GRILLED CHICKEN CAESAR Romaine, grilled chicken breast, parmesan, marinated roma tomatoes, and house caesar dressing 7 GOAT CHEESE SALAD Pinion crusted warm goat cheese with creamy lime-basil dressing on exotic field greens 7 RIBEYE STEAK SALAD Grilled beef ribeye, field greens, sauteed onion and bell pepper mix, with a spicy creamy-cucumber dressing 9 SHRIMP AND FENNEL SALAD Fresh grilled jumbo shrimp served with a fennel and balsamic dressing over a spinach and field greens salad 9 QUAIL SALAD Smoked quail with a mescal glaze served on a bed of mixed -
Multigrain Pasta Processing & Equipment
Multigrain Pasta Processing & Equipment National Institute of Food Technology Entrepreneurship and Management Ministry of Food Processing Industries, Government of India 2020 1 Introduction Pasta is one of the most widely consumed food product all over the world due to its convenience, versatility and high storage stability. Pasta is made from durum wheat semolina and water by process of extrusion in various sizes and shapes viz., spaghetti, noodles, vermicelli etc. Italy tops the production and consumption of pasta while many other countries like US, Turkey, Brazil, Russia, Iran, Egypt, Argentina and Tunisia also produce and consume pasta on a higher scale. Pasta with ideal physical and sensory quality is characterized by strength and elasticity in the dough form, high tensile strength in dry form, minimum cooking loss, stickiness with good firmness after cooking (Aalami et al., 2007). 2 Production & consumption Source : International Pasta Organization –The world pasta industry status report 20183 . Popular pasta brand 4 Raw Materials Durum Wheat Semolina Multigrain Flour Water Salt 5 Raw Materials Optional Ingredients • Egg • Spinach, tomato puree, chili, mushrooms for flavour Substitutes • Rice, corn, spelt • Whole grain, soy flour, and other cereal, pulses are added to make it more nutritious. 6 Manufacturing Process Selection and weighing of semolina & flour Moisture conditioning Resting and Kneading Extrusion Processing Drying Packaging 7 Equipment's in pasta manufacturing Electric mixer/dough making machine 8 Pasta Extruder 9 Pasta Dryer 10 Other Instrument and equipment's 11 Packaging for Pasta Products It is done to protect pasta from damage during shipment, storage and display the product. Principal packaging material for pasta is the cellophane bag, HDPE, laminated pouches which provides moisture- proof protection for the products. -
Dinner Menu 2021
GLI ANTIPASTI TAGLIATA DI MANZO TAGLIATA DI TONNO VONGOLE GRATINEE Charred and sliced seasoned Seared Sushi grade Ahi Tuna Baked little neck clams Filet Mignon, served over mix served rare with Balsamic topped with seasoned bread green salad with a Black reduction served over a bed crumbs – $14 olive Vinaigrette dressing. – of mixed greens – $24 $24 COZZE AL VINO BIANCO POLENTA E SALSICCA Fresh mussels served in a GAMBERONI FREDDI Grilled polenta with white wine sauce – $16 Jumbo shrimp cocktail with crumbled sausage in a homemade cocktail sauce – tomato sauce – $14 AGED PARMESAN $22 Chunks of aged parmesan of AFFETTATI MISTI ALL ITALIANA parma with mixed olives – INVOLTINI DI MELANZANE A mix of Prosciutto, $3.50 Baked Eggplant rollatine Capicolla, Hot Soppressata, L'ANTIPASTO CALDO filled with assorted cheeses Salami, Parmigiano Cheese A hot combination of baked – $14 and with mixed Olives – $26 clams, stuffed eggplant, shrimp scampi and meatball – POLPETTE CALAMARI FRITTI $26 Cenzino's Famous Meatballs Fried Calamari, Basil Scented – $15 Tomato Sauce. – $18 BURRATA CON CAPONATA E PARMESAN CHIP Creamy mozzarella cheese served with Caponata and parmesan chip and arugula salad with Chef's dressing – $18 ZUPPE E INSALATE ZUPPA DEL GIORNO L'INNAMORATA LA TRICOLORE Chef's creation daily – $12 Mix green salad, Arugola,Radicchio,Belgian strawberries, sliced endive, Apples and shaved PASTA E FAGIOLI almonds, corn and goat Parmigiano. – $12 The classic beans soup with cheese, gentled with Pasta – $9 raspberry dressing – $12 INSALATA DELLA CASA Mixed Greens and Tomato, LA CESARE INSALATA ALLA PERA tossed in EVOO Cenzino The classic "Caesar" salad Radicchio, Endive, Romain and Dressing – $9 made with our finest Pear ,with Gorgonzola ingredients and homemade cheese. -
The Development and Evaluation of Measurements on Spaghetti with Diverse Quality Characteristics
The development and evaluation of measurements on spaghetti with diverse quality characteristics By Elizabeth Mac Gregor Thesis presented in partial fulfilment of the requirements for the Master’s degree of Science in Consumer Science (Foods) at the Stellenbosch University. December 2005 Study Leader: Dr MC Vosloo Co-Study Leader: Mrs SH Vorster i DECLARATION I, the undersigned, hereby declare that the work contained in this thesis is my own original work and has not previously, in its entirety or in any part, been submitted at any university of a degree. Signature: ______________________ Date: ______________________ ii SUMMARY OF THESIS TITLE: The development and evaluation of measurements on spaghetti with diverse quality characteristics. CANDIDATE: Elizabeth Mac Gregor STUDY LEADER: Dr MC Vosloo DEGREE: Master of Science in Consumer Science (Foods) FACULTY: Natural Science DATE: December 2005 Pasta manufacturing is a process whereby wheat flour is converted into a shelf-stable food that is more desirable than native wheat flour. It can be fortified and may serve as a valuable source of nutrition in developing countries. Quality measures are of importance in the production process to ensure a consistent and acceptable finished product. Literature provides information on many aspects of wheat types, milling techniques and processing of pasta. Protein content and quality of cultivated wheat varieties is of major importance to produce quality pasta products. Wheat types of lower protein content are more readily available than traditionally used durum wheat. As in all food products, the cost of final products is of major importance. Bread wheat is generally less expensive than durum wheat.