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The Cook's Decameron: a Study in Taste: Containing Over Two Hundred Recipes for Italian Dishes
The Cook's Decameron: A Study in Taste: Containing Over Two Hundred Recipes For Italian Dishes Mrs. W. G. Water The Project Gutenberg Etext of The Cook's Decameron: A Study in Taste: Containing Over Two Hundred Recipes For Italian Dishes by Mrs. W. G. Water Copyright laws are changing all over the world, be sure to check the copyright laws for your country before posting these files!! Please take a look at the important information in this header. We encourage you to keep this file on your own disk, keeping an electronic path open for the next readers. Do not remove this. **Welcome To The World of Free Plain Vanilla Electronic Texts** **Etexts Readable By Both Humans and By Computers, Since 1971** *These Etexts Prepared By Hundreds of Volunteers and Donations* Information on contacting Project Gutenberg to get Etexts, and further information is included below. We need your donations. The Cook's Decameron: A Study in Taste: Containing Over Two Hundred Recipes For Italian Dishes by Mrs. W. G. Water June, 1997 [Etext #930] [Date last updated: March 5, 2004] ****The Project Gutenberg Etext of The Cook's Decameron**** ***This file should be named ckdec10.txt or ckdec10.zip**** Corrected EDITIONS of our etexts get a new NUMBER, ckdec11.txt. VERSIONS based on separate sources get new LETTER, ckdec10a.txt. This etext was prepared by Metra Christofferson, [email protected]. We are now trying to release all our books one month in advance of the official release dates, for time for better editing. Please note: neither this list nor its contents are final till Livros Grátis http://www.livrosgratis.com.br Milhares de livros grátis para download. -
Cheeses of Italy Hard 2396.Pdf
Cheeses of Italy - Free Printable Wordsearch KNZQFOAVTPPFDXMORLACC OUJIAXCKLMY AYSQRXAYBSJOTVUZZSUW KBXQCATVOUEW QZGBRTGOLAGMPRDHWHUQMBA QLBDNZNYH CAPRINODIRIMELLAFF DARBRLAXIZOZMA VWBCJFXFGZNTOMAPIEMO NTESEMUSBRNP REPECORINOTOSCANOUWRL RWZORSTCICI SPROVOLONEGYZMIVQHCZA MMTBEDQVGIA IPWYBBCACIOFIGURATO ZEVKQRCCAMOAV CASUMARZUPUBOSZFRQZTQ TNGIERPCRIE YDJNOLFXNTENJOZSCOV FKNINDGEJPGTC NIYAOMEZGYOCHJOAMQQCV DOIIPSSAOTH FSSROMANOSLMOIFOKVPXA YMDRACXDNAE KQQIQJJAQSWWARHBHHOME PEXLSEBDZLE FKIVUNZTOHHWZAIDIBO TQNRLYENLROES IJROBIOLAOLJKIDNE TTHOJEIOLZHALGE OCAPRINOOSSOLANOOATL YRTVNIAYCAGB RJERDJBEEAIRPFSWLS LOANNILOMPCQIY DHEYDICGBYKSATREPAI ZQQFFHWFNIJOV ITYRRTAGWRPKVBCIPEZ CYHQGEVKRORJH LYGEFGPXPFUUELKXCOCC IDZAREOSERAS ABDFOGRDERISOJRVMOI OALVCSAFZGSVZ TEURNOINCGADDDJODNTB RSIZAINRDTCR TRVOTYNMOWXPVALDIDETO ITAKSAAJMQO EGSSIHOARVYNBARCCSRT ACNENCAGMSHH TKNANMCSITVNFRNIEVA TSSAOLOXLOHGL YALCAOHCNHLFIOALCPZ QFCARSRJSIOUG USKAZNEAOOUJCTOCEOYI GAWLNAOERNVT MEOMHTERJBGCFRFPHCTC PMIWAIRSOCAU ONBUFASPKEOZIKQYLEF TUOCISTADSZYM TQRNQSEOLBXTDGQKMREOAR JCMYAGOOGA TQZAWIJNMADPHFMSTJYS AZRZVTVJWRCX AFPELOHEOTCDDZAGGJDW EAKLFCRBNKMC PALLONE DI GRAVINA PECORINO SARDO PADDRACCIO FONTINA PECORINO SICILIANO CAPRINO FRESCO CRESCENZA PEPATO CAPRINO DI RIMELLA FIOR DI LATTE PROVOLONE CARNIA BUFFALO MOZZARELLA PIAVE CHEESE BERGKASE ROMANO TOMA DI GRESSONEY ROSA CAMUNA PECORINO BRUZZU PECORINO TOSCANO CASTELROSSO TALEGGIO TOMINO CAPRINO OSSOLANO DOLCELATTE CASALINA ASIAGO TOMA PIEMONTESE GORGONZOLA MORLACCO BITTO BRUS DA RICOTTA MOZZARELLA SCAMORZA GRANA CAPRINO -
Le Aziende Partecipanti All'edizione 2019
Le aziende partecipanti all’edizione 2019 4 MADONNE CASEIFICIO DELL’EMILIA AIXTRA, S.C. Strada Lesignana, 130 Goikotxe, 12 - Bajo A 41123 Lesignana (MO) 01250 Araya (Araba) Tel. 059/849468 Spagna Fax 059/849468 Tel. 0034 620 911484 E-mail: [email protected] In Concorso: Idiazabal DOP Aixtra In Concorso: Parmigiano Reggiano DOP (24 Mesi) AIZPEA, E.Z. Aizpea Baserria 20212 Olaberria (Gipuzkoa) A & A FORMAGGI S.N.C. Spagna Via Casale di Sant’Angelo, 28 Tel. 0034 615 763131 00061 Anguillara Sabazia (RM) In Concorso: Idiazabal DOP Aizpea Tel. 06/99849207 E-mail: [email protected] ALAN FARM SOCIETÀ AGRICOLA In Concorso: Caciocardo; Caciotta Serafino; F.LLI ANDRIOLLO E FIGLI S.S. Ricotta Adriani; Caciolimone Via Migliara 51 Sx, 167 04014 Pontinia (LT) Tel. 0773/850147 AGASUR, S.C.A. E-mail: [email protected] C/ Limitación, 14 Web: www.caseificioalanfarm.com Polígono Industrial La Huertecilla In Concorso: Mozzarella Vaccina; Caciottone 29196 Málaga (Málaga) Morbido; Provolone Stagionato; Ricotta Spagna Vaccina Tel. 0034 952 179311 Fax 0034 952 179709 ALCHIMISTA LACTIS E-mail: [email protected] Via Sacrofano-Cassia, 4050 Web: www.quesoselpinsapo.com 00060 Sacrofano (RM) In Concorso: Queso Gran Reserva El Pinsapo Tel. 388/4678439 E-mail: [email protected] In Concorso: Stracchinato dell’Alchimista; AGRICOLTURA NUOVA S.C.S.A.I. Caciotta Gajarda; Ricotta alla Vecchia Via Valle di Perna, 315 Maniera; Ebriosus; Tufarina Veia 00128 Roma Tel. 06/5070453 ANDRE JUUSTUFARM OÜ E-mail: [email protected] Kambja Parisk, Talvikase Village Web: www.agricolturanuova.it 62028 Tartumaa In Concorso: Primo Sale; Pecorino Estonia Semistagionato; Pecorino Stagionato Extra; Tel. -
THEMATIC MENU CANTINE APERTE 2017 Saturday and Sunday € 35,00 (Matched Wine Included)
THEMATIC MENU CANTINE APERTE 2017 Saturday and Sunday € 35,00 (Matched wine included) Restaurant at the La Madonnina del Gran Paradiso Hotel : Slightly smoked Lillaz trout barley bread crouton, “vitigno friulano” reduction and salted butter Tagliatelle with truffle and asparagus tips sweet toma cheese flakes aged at “Cantina Erbavoglio” Gently cooked deer ossobuco white polenta pearls and spring side-dish Pear and Picolit cream almond sponge cake Wine by the glass of the guest region Friuli Venezia Giulia Reservation +39 0165 - 74078 THEMATIC MENU CANTINE APERTE 2017 Saturday and Sunday € 35,00 (Matched wine included) Restaurant Lou Ressignon : Farmhouse salad with tête de moine cheese and balsamic reduction Risotto with boudin Bleu d’Aoste mousse and brown bread crumbs Pig belly cooked at low temperatures with fruit mostarda sauce Whipped blueberry ice cream with strawberries flavoured with Pierrot (vendemmia tardiva Feudo San Maurizio) and sprinkle of ginger Wines by the glass of the Cooperatives“Cave des Onze Communes” and “La Crotta di Vegneron” Reservation +39 0165 - 74034 THEMATIC MENU CANTINE APERTE 2017 Saturday and Sunday € 35,00 (Matched wine included) Restaurant at the Notre Maison Hotel : Diced marinated trout with citrus fruits, yogurt and dill on a “taboulet” of Venere black rice Black maltagliati with salmon trout and pesto perlage Guinea-fowl steak with potato mousse, hazelnuts and crunchy lard Crema di Cogne flan with tegole Wines by the glass of the Cooperative “Cave Mont Blanc de Morgex” Reservation +39 0165 – 74104 -
Antipasti – Starters - Zuppa Del Giorno V £4.95 Homemade Soup of the Day
Zuppe - Antipasti – Starters - Zuppa del Giorno V £4.95 Homemade soup of the day Zuppa di Verdure V £4.95 Classic Italian vegetable soup with lots of flavour and different textures Bruschetta con Peperoni Arrostiti e Pomodori V £4.95 Crispy bread topped with roasted peppers, fresh tomatoes, garlic, fresh basil and extra virgin olive oil Verdure Grigliate con Formaggio di Capra V £5.95 Grilled goats cheese served on a bed of grilled vegetables Duck a L’ Orange Pate £5.95 A classic rich, yet smooth pate served with toasted bread Salt & Pepper Squid £5.95 Deep fried squid served with spicy tomato dip Polpette Saltati con Peperoncino Fresco £5.95 Homemade meatballs sautéed with fresh chilli and red peppers Zuppa di Pesce Piccante (please allow 20 minutes for preparation) £9.95 Freshly prepared fish soup made with mussels, calamari, prawns, chilli and fresh tomatoes served with crusty bread Pezzi di Pollo alla Griglia £6.95 Grilled chicken pieces sprinkled with crispy bacon and onion served on a bed of salad Salmone Affumicato con Limone £7.50 Smoked salmon drizzled with fresh lemon juice and extra virgin olive oil Insalata alla Cesare Iceberg lettuce, chicken, homemade croutons, grated parmesan cheese and Caesar dressing sauce Starter Main £6.50 £9.95 Pastas Spaghetti Aglio, Olio e Peperoncino V £7.70 A traditional Italian pasta dish made with extra virgin olive oil, garlic, chilli and fresh parsley Spaghetti Carbonara £8.95 Italian favourite pasta made with smoked pancetta, cream, eggs and parmesan cheese Spaghetti Bolognese £8.95 A classic -
Appetizers Salads Pizza Acquerello Risotto
APPETIZERS ACQUERELLO RISOTTO ENTREES CREAMY GEORGIA GOAT CHEESE SPREAD PERFECT TO SHARE gf RISOTTO AI FUNGHI gf PESCE warm tomato marinara, freshly baked focaccia 6. geezer farms wild mushrooms, taleggio cheese, umbria truffle pesto 25. grilled whole fish of the day, lemon, e.v. olive oil, pantelleria capers mkt. CALAMARI E CARCIOFI ARTICHOKES SMOKED SCAMORZA & gf CERNIA E CARCIOFI lightly fried rhode island calamari, baby artichokes, lemon aioli, salsa rubra 14. braised artichokes, acquerello risotto, smoked scamorza, artichoke pesto, pistacchio panure 24. pan roasted gulf grouper, baby artichokes, fingerling potatoes, add iberico pork sausage 6. supp gaeta olives in vermentino wine pacchino tomato sauce 29. POLPETTINE veal, parmesan ricotta meatballs, san marzano tomato basil sauce 14. RISOTTO ALL’ARAGOSTA SOGLIOLA & acquerello risotto, maine lobster morsels, touch of lobster bisque 29. gf POLPO IN UMIDO genuine holland dover sole, lemon caper sauce - filleted tableside mkt. braised mediterranean octopus, heirloom tomatoes, fingerling potatoes, taggiasca olives 17. CIOPPINO 5 TERRE “clay pot fisherman’s stew” of mussels, clams, scallops, snapper morsels prawn, & SPAGHETTI SQUASH EGGPLANT PARMIGIANA garlic crouton, shaved bottarga 29. provola cheese, smoked& san marzano tomato composta 14. gf POLLETTO gf COZZE PICCANTI local all natural half chicken, pepper brined pan roasted, creamer potatoes, steamed prince edward island mussels, roasted garlic, cured calabrese chiles, cerignola olives, lemon chicken jus 26. & green red little devils 17. ARTISANAL PASTA & SCALOPPINI PORCINI E PATATE GNOCCHI FONDUTA DI GORGONZOLA gf SALSICCIA - CIPOLLINI pan sauteed veal scaloppini, porcini mushrooms, golden potato, arneis wine sauce 32. house made iberico pork sausage, roasted fennel, cipolini & vine ripe tomato 14. -
Piattini Fresco Frittini Di Stagione Pasta E Secondi Le Nostre Pizze
Pachino menu-v2-Aug-v1:Layout 1 7/31/11 8:38 PM Page 1 Piattini Zucchero Bruschette Miste 7 Caprese di Cioccolato 6 Trio of bruschette; anchovies/ cherry tomatoes/ House made chocolate cake, hazelnut ice cream arugola and scamorza cheese Della giornata Tiramisu 6 Ask about today’s specials! House made tiramisu Zuppa del Giorno 8 Soup of the day Gelati e Sorbetti 5 Ice cream and sorbet Pepata di Cozze e Vongole 11 Le Nostre Pizze Affogato 6 Sautéed mussels and clams, garlic, Marinara 11 Vanilla ice cream with a shot of espresso white wine, crostini bread Tomato, garlic, anchovies Calamari Fritti 12 Margherita 12 Bevande 50 Lightly fried calamari Tomato, mozzarella, basil Sparkling Water 6. Mexican Coke 3.50 Tagliere di Salumi 14 Gricia 12 Diet Coke 3.25 Italian cured meats and cheese Pancetta, escarole, Pecorino, mozzarella, Root Beer 3.25 Italian soda 3.25 Funghi 13 Ice tea 3 Fresco Mushrooms, tomato, onions, mozzarella Espresso 2 Cappuccino 3 Insalata Tricolore 8 Fiori di Zucca 14 Mix greens salad, lemon vinagrette Squash blossom, zucchini, cherry tomatoes, Birre anchovies, mozzarella and asiago cheese Insalata alla Siciliana 11 Draft 6 Heirloom tomato salad with red onions, Pachino 15 Peroni / Pyramid Hefeweizen cucumber, pecorino cheese Cherry tomatoes, buffalo mozzarella, basil Bottles 5 Abita Light / Anderson Valley Amber Diavola 15 Moretti Frittini di Stagione Spicy Calabrese salame, arugola, tomato, chili pepper, mozzarella Bottles 6 Arancini di Carne 8 21st Amendment Watermelon Fried risotto balls with tomato and Prociutto & Burrata 15 Affligem Blonde / Flying Dog Pale Ale meat sauce Prosciutto di Parma and burrata cheese Napa Smith IPA Fiori di Zucca 8 Frutti di Mare 16 Vino al Bicchiere Fried squash blossoms, mozzarella, anchovy Clams, mussels, garlic, anchovies, tomato Wines by the glass or ½ liter carafe Schiacciata Siciliana (about three glasses). -
EATERTAINMENT a Night out at City Perch Kitchen + Bar and IPIC
NEW JERSEY BERGEN/HUDSON Spring 2019 the great restaurants of bergen/hudson EATERTAINMENT A Night Out at City Perch Kitchen + Bar and IPIC PAGE 36 YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE In the kitchen with a “Rachael Ray” show alum 20 :: A look inside the new Barrymore Film Center 44 :: DIY cooking tips and recipes from the area’s finest 50 $4.95 DISPLAY UNTIL 06/01/19 DISPLAY PUBLISHER’Snote Paul Turpanjian and Chef Sherry Yard the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER PRODUCTION COORDINATOR Paul Turpanjian Raymond Chabot [email protected] LEAD MARKET EDITOR BUSINESS DEVELOPMENT/ Lianna Albrizio EVENT COORDINATOR [email protected] Anchal Jain [email protected] WRITERS Lianna Albrizio Hello and welcome to another issue of DiningOut Magazine! I am currently writing Linda T. Barba Jessica D’Amico [email protected] Nicole Israel this during the polar vortex that has hit our area, and by the time you’re reading Taylor Kelly this, we’ll all be glad spring has sprung! ADVERTISING SALES EXECUTIVES Melissa Sorge Linda T. Barba Emily Weikl [email protected] Arielle Witter In this issue’s cover story, on page 36, we highlight City Perch, a personal favorite Lauren Carroll of mine. Their food is excellent and the menu diverse. I was thrilled to meet [email protected] CONTRIBUTING PHOTOGRAPHERS Lianna Albrizio IPIC Entertainment C.O.O. and celebrity chef, Sherry Yard. Many of you foodies Mary Anne Meily Greyly Boscan know chef Yard from her involvement with various food shows. -
Tullio Gregory
ILIESI digitale Memorie TULLIO GREGORY SAPIDA SCIENTIA PERCORSI GASTRONOMICI DA “IL SOLE 24 ORE” (1999-2018) Istituto per il Lessico Intellettuale2019 Europeo e Storia delle Idee ILIESI digitale Memorie 4 Secondo le norme dell’ILIESI tutti i contributi pubblicati nella collana sono sottoposti a un processo di peer review che ne attesta la validità scientifica Assistente editoriale ISSN Maria Cristina Dalfino 2283-5571 Progetto grafico Silvestro Caligiuri ILIESI digitale Memorie TULLIO GREGORY SAPIDA SCIENTIA PERCORSI GASTRONOMICI DA “IL SOLE 24 ORE” (1999-2018) Istituto per il Lessico Intellettuale2019 Europeo e Storia delle Idee Sommario Il volume Sapida scientia. Percorsi gastronomici da “Il Sole 24 Ore” (1999-2018) è stato precedentemente stampato in poche copie non venali e donato a Tullio Gregory per il suo novantesimo compleanno il 28 febbraio 2019 in occasione di un incontro conviviale. Il testo raccoglie alcuni articoli di Gregory pubblicati tra il 1999 e il 2018. Il tema che ispira la scelta degli articoli è quello della cultura gastronomica nel senso più ampio, con implicazioni letterario- filosofiche e non solo. Il volume – che si collega tematicamente con il precedente Sapor mundi. Scritti sulla civiltà dei sapori da “Il Sole 24 Ore” (1994-1998), stampato nel 1999 – comprende anche i “menù della cucina filosofica”, proposti da Gregory al festivalfilosofia di Modena, Carpi, Sassuolo dal 2001 al 2018, e nasce da una proposta e dalla collaborazione di Eugenio Canone, Roberto Palaia e Ada Russo. Parole chiave: menù filosofici, cultura gastronomica, tradizioni regionali Abstract The book Sapida scientia. Percorsi gastronomici da “Il Sole 24 Ore” (1999-2018) was previously printed in a few copies not intended for sale and donated to Tullio Gregory for his 90th birthday, on February 28th 2019, during a convivial dinner. -
Menu Circolare | Circular Menu 29
MENU CIRCOLARE | CIRCULAR MENU 29 Antipasto | Starter Vitello Tonnato e Insalata Russa Primo | Main course Risotto Carnaroli al Gorgonzola DOP Dolce| Dessert Mela “al putagè” The “circularity” of this menu is linked to the “common sense” of the past domestic economy: the main ingredients are part of a single process that starts by boiling meat and vegetables together. The meat will be used for the vitello tonnato, the vegetables for the Italian Salad and the broth to cook the risotto. Every dessert needs only one apple and, of the latter, is used everything, also the peel. This menu presents a lot of peculiarity: no preservatives, no food waste and an almost energy- neutral impact in the production. Furthermore, the “circularity” allows us to keep low cost. (V) is VEGETARIAN If you have any questions about allergens, we are at your disposal PRINCIPI Acciughe al verde Anchovies, with green sauce 8 Crudo di Cocconato e Robiola d’Alba P.A.T. serviti con focaccia alla Nocciola Piemonte IGP e olio del pinerolese Cocconato ham and Robiola d’Alba (Traditional Food Products -PAT) served with hazelnut focaccia and pinerolese oil 15 Battuta al coltello, 200 g di Razza Piemontese - La Granda Raw meat, 200 g of Piedmontese Breed produced by La Granda 15 Vitello Tonnato, girello di Razza Piemontese - Consorzio Coalvi Vitello Tonnato, Veal of Piedmontese Breed produced by Coalvi Consortium with tuna sauce 15 I tipici: assaggio di antipasti Vitello Tonnato, Acciughe al verde, Insalata Russa, Peperone di Carmagnola PAT Tasting of appetizer Vitello Tonnato, -
Alma Mater Studiorum
Allma Mater Studiiorum – Uniiversiità dii Bollogna DOTTORATO DI RICERCA BIOTECNOLOGIE DEGLI ALIMENTI Ciclo XXI Settore scientifico disciplinare di afferenza: AGR/16 STUDIO DELLA MATURAZIONE DI FORMAGGI PECORINO STAGIONATI IN STABILIMENTO E IN GROTTA Presentata dalla dott.ssa: Elena Caffarri Coordinatore Dottorato Relatore Chiar.mo Prof. Chiar.ma Prof.ssa Giuseppe Losi Elisabetta Guerzoni Esame finale anno 2009 Alla mia famiglia Indice Parte introduttiva ................................................................ 1 Capitolo 1 Il formaggio ....................................................... 3 1.1 Le origini del formaggio ......................................................................... 3 1.2 Definizione e classificazione .................................................................. 5 1.3 Il formaggio Pecorino ............................................................................. 7 1.4 Tecnologia di produzione del Pecorino ................................................ 10 1.4.1 Preparazione del latte .................................................................... 11 1.4.2 Coagulazione del latte ................................................................... 12 1.4.3 Spurgo e rottura della cagliata ....................................................... 14 1.4.4 Cottura e Salatura .......................................................................... 15 1.4.5 Maturazione e Stagionatura........................................................... 15 Capitolo 2 Le G rotte di Santarcangelo .......................... -
Bites Dips Salads Flatbreads Sandwiches
Interested in taking something home with you? Ask your server what products we have available in our retail section and ways to use them. Bites Salads Cheese & Charcuterie | 20 Veggie Chopped | 13 selection of cheeses and meats, warmed bread, crackers, arugula, spinach, peppadews, kalamata artisan spreads, we olive mustards, accoutrements olives, mozzarella, bell pepper, peach Artisan Cheese | 18 balsamic pickled onions, EVOO, balsamic selection of cheeses, warmed bread, artisan spreads, Chopped | 14 we olive mustards, accoutrements veggie chopped with pepperoni Charcuterie & Mustard | 20 selection of meats, genoa salami, prosciutto, warmed bread, crackers, Seasonal Salad | 14 artisan spreads, we olive mustards, accoutrements blood orange olive oil, strawberry balsamic Artisan Bread | 3 vinegar, spinach, candied walnuts, garlic olive oil baguette, EVOO, aged balsamic heirloom tomatoes, carmody cheese Castelvetrano Olives | 7 Side | 7 green Sicilian olives basil olive oil, blackberry balsamic, carmody cheese Bowl of Almonds | 7 Caprese | 12 California almonds, EVOO heirloom tomatoes, mozzarella, basil, Stuffed Peppadews | 9 EVOO, balsamic salami, goat cheese, pickled sweet pepper, aged balsamic Crostini | 9 Flatbreads Burrata cheese, herbs, EVOO roasted tomato-black olive tapenade, Carmody cheese, EVOO Artichoke Caper | 12 Prosciutto-Wrapped Dates | 11 artichoke caper tapenade, mozzarella, roasted tomatoes, basil, meyer lemon meyer lemon olive oil goat cheese, dates olive oil crushed walnuts, blood orange balsamic Burrata & Spicy Honey