The Cook's Decameron: a Study in Taste: Containing Over Two Hundred Recipes for Italian Dishes
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Non-Alcoholic Beverages Handcrafted Cocktails
HANDCRAFTED COCKTAILS Aperol Spritz | Aperol | Prosecco | Blood 12 Americano | Campari | Alessio Vermouth | 10 Orange Bitters | Simple Syrup | Orange Twist Fresh Lime | Bette Jane Ginger Beer | Over Caputo Bellini | Prosecco | St. Germain | White 13 Brooklyn | Bulleit Rye | Imbue Bittersweet 12 Peach Puree | Lemon Twist Vermouth | Foro Amaro | Up Barrel Aged Negroni | St George Terroir | 14 Grappa Sour | Poggio Basso Grappa | 10 Aperol | Camparo Antica | Fernet Branca | Up Cointreau | Lemon | Egg White | Peychaud | Up Cucumber Collins | Square One Cucumber | 12 Bit of Frost | Tahoe Blue | Boissier Dry 12 Lillet Blanc | Fresh Lemon & Cucumber | Over Vermouth | Spiced Agave | Up Daubigny’s Garden | Nolet’s | Lemon | Wildflower 13 Honey | Lavender | Up WINES ON DRAFT Glass | Carafe Glass | Carafe The Girls in the Vineyard | The Field 11 | 44 Acrobat King | Pinot Noir | Oregon 2013 13 | 52 Blend | Dunnigan Hills 2014 Jupiter | Sangiovese | North Coast 2012 9 | 36 Hanna | Sauv Blanc | Russian River Vly 2014 13 | 52 Artezin | Zinfandel | Sonoma County 2013 11 | 44 Miner | Chardonnay | Napa Valley 2013 16 | 64 The Rule | Cab Sauvignon | Napa Valley 2012 14 | 56 Hogwash | Rose of Grenache | California 2013 9 | 36 WINES BY THE GLASS SPARKLING & CHAMPAGNE Glass RED Glass Sommariva | Prosecco Superiore | Brut | 10 Brovia | Dolcetto | Alba Vignavillej 2013 13 Valdobbiadene NV Cantine Valpane | Barbera del Monferrato | 12 Ceretto | Sparkling Arneis | Langhe 2014 15 Piemonte 2013 J. Lassalle | Cachet Or | Premier Cru | 19 Ferrando | Canavese Rosso | Nebbiolo, 15 Champagne NV Barbera, Neretta | Ivrea 2013 WHITE & ROSE Querciabella | Chianti Classico | Toscana 17 2011 Botega Vinaia | Pinot Grigio | Della Venezie 2014 9 Pali | Pinot Noir | Riviera | Sonoma Coast 2012 14 Giovanni Almondo | Arneis | ‘Vigne Sparse’ | 11 Roero 2014 Peter Paul | Pinot Noir | Russian River 2012 16 Bibi Graetz | Vermentino | Toscana 2014 15 Subplot No. -
追求卓越 Passion for Excellence
追求卓越 PASSION FOR EXCELLENCE 2 公司简介 COMPANY PROFILE 成立于2016年 IL BUON GUSTO ITALIANO® 是由23家代表着意大利美食文化传统的意大利食品 公司组成的业务网络。我们商业模式的概念建立于公开透明、互相尊重及信任、思想及经验的 共享、以及附属机构自身资源投入的基础上。 拥有着广泛及多元化的产品组合,IL BUON GUSTO ITALIANO® 的企业宗旨是协助其附属机构提 高国际市场上的竞争地位、品牌形象与产品质量,在生产、贸易与分销层面中充分发挥和利用 协同作用。 在众多与我们合作的优势当中,其一便是与出口网络经理直接对接的机会,以便利于有效的全 面收集与获得相关产品范围和企业的信息。 IL BUON GUSTO ITALIANO® is a business network founded in 2016 and composed of twenty-three Italian food industry companies, representing the excellence of the Italian food traditions. Our network is a model of business combination based on target transparency with due regard for individuals, sharing ideas, experiences and projects with mutual trust and direct commitment of the affiliated companies. Counting on a wide product portfolio of specialties, IL BUON GUSTO ITALIANO® aims to help the companies part of the network improving their competitive position on international markets, promoting their brands and the high-quality of the products, exploiting and reinforcing synergies at a productive, commercial and distributive level. Among the advantages of working with us, we offer the possibility of interfacing directly with a single interlocutor, the Export Manager of the Network, in order to receive immediately all the information needed regarding the whole product range and the single companies. 23 公司 | Companies € 850.000.000 总营业额 | Total turnover 2020 22% 国际销售份额 | International sales share 1.800 员工总数 | Total employees 使命与愿景 MISSION & VISION 团队合作 - Teamwork 在成为一个企业网络之前,组成IL BUON GUSTOITALIANO®的是人际网络。我们企业网络的成功 基于企业之间的相互信任与知识共享。我们要求企业家们投入他们的时间和想法,从而携手不 断发展国内市场同时拓展国外市场。 这些企业价值观令IL BUON GUSTO ITALIANO®致力于在海外推广意大利丰富的烹饪文化,以及 教育海外客户如何辨认与选择高品质的正宗意大利制品。 Before being a network of companies, IL BUON GUSTO ITALIANO® is a network of people. The network works if there is mutual trust and sharing of know-how between the companies. What we ask to our entrepreneurs its their time and ideas, to continue to grow both in domestic and most of all in foreign markets, teaming up. -
Homemade Soups Salads Pasta Specialties Bugatti Specialties
Appetizers Bugatti Specialties Ravioli Primavera 10 Escargots 13 *Grilled Chicken 20 *Fresh Salmon 30 Vegetables filled raviolis in a Imported escargot sautéed in fresh garlic, Marinated grilled chicken breast Grilled with our special dill cream sauce or Piccata light basil cream sauce chopped tomatoes, mushrooms and (Protein 39g, Fat 2g, Carbohydrates 0g) (Protein 38g, Fat 13g, Carbohydrates 0g) white wine sauce Mozzarella & Tomato Salad 12 Chicken Parmigiana 22 Shrimp Scampi 30 An Italian favorite. Fresh mozzarella cheese, Shrimp Scampi 13 Lightly breaded breast of chicken topped with Large Shrimp sautéed with olive oil, garlic, vine ripened tomatoes, extra virgin An appetizer size of our signature entrée. mozzarella cheese and our very own marinara sauce fresh herbs and white wine olive oil and oregano Large shrimp sautéed with olive oil, garlic, fresh herbs in white wine sauce Chicken Piccata, Francescana or Marsala 22 Fresh Fish (market price) Stuffed Mushrooms 13 Breast of chicken with your choice of sauce Your captain will inform you of our Large baked mushroom caps stuffed with Pizza Margarita 16 fresh fish selection and preparation a mixture of crabmeat, parmigiano Fresh roma tomatoes, mozzarella Veal Diane 34 and hollandaise sauce & parmigiana cheese on Veal scaloppine with crabmeat in Gamberoni 30 focaccia bread (serves two) brandy cream sauce Shrimp sautéed in white wine, mushroom, Crab Claws 13 and garlic cream sauce over linguine Fresh crab claws cooked in olive oil, Fried Calamari served with 12 Veal Piccata, Francescana -
Napoli Pizza and Italian Fo
124 Tennessee Street Vallejo, CA 94590 Map it now! 707-644-0981 707-644-9270 Sample Menus & Pricing Starters and Salads Our starters, salads, and soup are home made using the freshest produce, bread and meat products. Our party size trays serve about 8 to 10 people and are perfect for luncheons, meetings, or family gatherings. Garlic Bread $15 Sweet, square sliced loaves with Italian-style seasonings, Parmesan cheese and finished with a drizzle of olive oil. Garlic Cheese Bread $35 As above smothered with melted mozzarella cheese. Includes ranch dip Pizza Bread Sticks $20 Our freshly made pizza dough sized approximately four inches and baked to a golden (30 breadsticks) brown. Includes pizza sauce dip Homemade Meatballs $50 Our famous meatballs made from Tony's original recipe covered in traditional Italian red (20 meatballs) meat sauce Italian Link Sausages $50 Sausage links cooked to perfection with a mildly spicy kick. (20 sausage links) Salads Minestrone Soup $6.50 Our vegetable soup starts with homemade vegetable stock and is chock full of frech celery, carrots, potatoes, beans, zucchini, and tomatoes and is seasoned with the perfect blend of herbs and spices. Garden Salad $30 A healthy mix of romaine and iceberg lettuce tossed with kidney beans in homemade marinade, carrot chips, black olives, and topped with salami Garden Salad with Chicken Breast $45 As above with diced chicken breast seasoned with salt, pepper, and parsley More Homemade Salad Dressings $2.95 Ranch, blue cheese, Italian Vinaigrette (12-ounce container) Pastas We are pleased to provide these traditional Italian pastas covered in our homemade house meat sauce or marinara sauce and include garlic bread. -
Pizza and Folded Pizza
AL BANCO DALLA CUCINA (FROM THE COUNTER) (FROM THE KITCHEN) V Arancino Cacio e Pepe VG Minestrone Soup Arancino with Cacio and Pepper sauce 4.7 Proper Italian style Minestrone, with Fresh Vegetable 8 Arancino Prosciutto e formaggio V Penne alla Norma Arancino with ham and cheese 4.5 Penne with Tomato sauce, Ricotta cheese and Aubergine 9.5 V Arancino agli Spinaci V Bigoli Cacio e Pepe Balls of rice and Spinach 4.5 Bigoli with Cacio and Pepper 10 Arancino al Sugo V Trofie al Pesto Balls of rice and Beef ragout 4.8 Trofie with Basil Pesto 9 Burrata Pugliese con la scelta di: Pomodorini o Prosciutto di Gnocchi al forno con broccoli, salsiccia e scamorza affumicata V Parma o Verdure Grigliate. V 10 Burrata with the choice of: fresh baby tomatoes or Parma Ham or Mix Oven baked gnocchi, with broccoli, sausages and smoked Scamorza grilled vegetable 8 / 8.5 / 8.3 Lasagne di Carne Tagliatelle al Ragù Beef Lasagna 10.5 Tagliatelle with Beef ragout 12 VG Lasagna di Carne ( Vegana) VG Raviolo Vegano con piselli e menta Vegan Lasagna, with Soya based Ragu sauce, with a side of mix leaf salad Vegan Raviolo, filled with peas and mint, on creamy peas and potatoes sauce. 11 9 V Cannelloni Vegetariani Penne Arrabbiata Fresh Canneloni, with fresh vegetable's besciamel sauce 11 VG Penne with spicy Arrabbiata Sasuce 8.5 V Parmigiana di Melanzane Risotto Ai funghi Aubergine Parmigiana 8.5 Risotto with Chestnut and Champignon Mushrooms and caramelized onion 12 V - VG Caponata di verdure V Pasta al Pomodoro Aubergine, peppers, red Onion, green Olives, Celery, Peanuts, Raisin 4.5 Pasta with Fresh Tomato Sauce 8 Tagliere Misto Linguine al Granchio Charcuterie and Cheese Board SM - LG 12/16 Linguine with Tomatoes fillets, Crab and courgette 12 Tagliere di Salumi Rigatoni alla Carbonara Charcuterie Board 8 Rigatoni with Carbonara sauce 10 V Tagliere di Formaggi Coda di Rospo 'all'acqua pazza' Cheese Board 8 Monkfish with baby plum tomatoes, capers,sun dried tomatoes, olives and fresh 13 V - VG Bruschetta al Pomodoro Anatraherbs laccata al miele con riduzione di arancia e soya. -
Minestrone Soup for 4 Servings
COOKING CLASSES FOR BEGINNERS TRIMESTER TWO 2016 16-18 AUGUST Minestrone Soup for 4 servings INGREDIENTS • Bacon, rindless shortcut bacon – 150g * • Chicken stock, reduced salt- 1.5 litres * • Olive oil – 50ml • Italian whole tomatoes, 1 x 400g can • Brown onions- 1 medium, finely chopped • Borlotti beans, 1 x 400g can, rinsed, drained • Garlic- 2 cloves, crushed • Small shell pasta, 100g • Carrots- 2 medium, finely chopped • Parsley – 1/4 bunch, roughly chopped • Celery- 1/4 bunch, finely chopped • Parmesan cheese, shaved- 50g • Potato – 1 medium, peeled and finely chopped • *Replace bacon with 25g chilli for vegetarian • Cabbage – 1/4 whole, trimmed, cut into 1 cm recipe, replace chicken stock with vegetarian pieces stock • Bay leaf, dried- 1 leaf METHOD 1. Chop the bacon and the vegetables in small pieces. 2. Heat oil in a large saucepan over low-medium VEGETARIAN METHOD heat, then add bacon, onions, garlic, carrots, 1. Chop the vegetables in small pieces. celery, potato, cabbage and bay leaf. Cover with a 2. Heat oil in a large saucepan over low-medium lid and cook, stirring occasionally, for 15 minutes heat, then add onions, garlic, carrots, celery, or until vegetables are softened. Remove lid. potato, cabbage and bay leaf. Cover with a lid 3. Add reserved bacon, stock and tomatoes, and and cook, stirring occasionally, for 15 minutes or bring to a simmer. Cook for 10 minutes or until until vegetables are softened. Remove lid. vegetables are tender. Stir in pasta and beans, 3. Add chilli, stock and tomatoes, and bring to a increase heat to medium and bring to a simmer. -
One Territory, Infinite Emotions
www.turismotorino.org ONE TERRITORY, TORINO • Piazza Castello/Via Garibaldi INFINITE • Piazza Carlo Felice • International Airport (interactive totem) Contact centre +39.011.535181 [email protected] EMOTIONS. BARDONECCHIA Piazza De Gasperi 1 +39.0122.99032 [email protected] CESANA TORINESE Piazza Vittorio Amedeo 3 +39.0122.89202 [email protected] CLAVIÈRE Via Nazionale 30 +39.0122.878856 [email protected] IVREA Piazza Ottinetti +39.0125.618131 [email protected] PINEROLO Viale Giolitti 7/9 +39.0121.795589 [email protected] PRAGELATO Piazza Lantelme 2 +39.0122.741728 [email protected] SAuze d’OULX Viale Genevris 7 +39.0122.858009 [email protected] SESTRIERE Via Louset +39.0122.755444 [email protected] SUSA Corso Inghilterra 39 +39.0122.622447 [email protected] A CITY YOU City Sightseeing Torino is a valuable ally in your time spent WOULDN’T EXPECT in Torino. By means of this “panoramic” double-decker bus you will be able to discover the city’s many souls, travelling on two lines: “Torino City Centre” and If you decide to stay in Torino “Unexpected Torino”. You can’t get more or the surrounding areas for your convenient than that… holiday, our Hotel & Co. service lets www.turismotorino.org/en/citysightseeing you reserve your stay at any time directly online. Book now! ot www.turismotorino.org/en/book .turism orino.o ww rg/ w en Lively and elegant, always in movement, nonetheless Torino is incredibly a city set in the heart of verdant areas: gently resting on the hillside and enclosed by the winding course of the River Po, it owes much of its charm to its enchanting location at the foot of the western Alps, watched over by snowy peaks. -
Italian Food Pdf, Epub, Ebook
ITALIAN FOOD PDF, EPUB, EBOOK Elizabeth David,Renato Guttuso | 464 pages | 28 Jun 2011 | Penguin Books Ltd | 9780140273274 | English | London, United Kingdom Italian Food PDF Book Classically flavored with almonds, this cookie gets baked in an almost loaf shape, then sliced on the bias to create long cookies, and then those get baked again. Playing quizzes is free! The most traditional is thinly sliced beef topped with olive oil and lemon juice, but some people will make the dish with fish. Think of it as an Italian grilled cheese. I make 2 trays of this for every family get-together, and it's gone in a flash! It was created in by a baker named Francesco Favaron in Verona, Veneto, Italy, in response to the popularity of French baguettes. Close to no nutritional value? Italian food varies greatly depending on what part of the country you're in. From lasagna and wine to steak and mashed potatoes, these mouthwatering dietitian favorites are flat-belly friendly. Pecorino is a group of hard Italian cheeses made from sheep's milk. Read on to find out the 11 Italian foods you won't find in Italy! Pizza siciliana. The food of Tuscany reflects a history of peasant fare; the area is famous for minestrone, essentially a soup made from leftovers and inexpensive vegetables. Cooking with Cheese. Wonton wrappers are milder-tasting than fresh pasta, which makes them a better showcase for the nutty brown butter, delicate young pecorino cheese and fresh marjoram. Brasato al Barolo Read More Next. There are lots of places you can get muffuletta sandwiches outside of Italy and they're actually pretty good. -
MARCH LUNCH Sunday Monday Tuesday Wednesday Thursday Friday Saturday
MARCH LUNCH Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4 5 6 Roasted Vegetable Tomato Basil Soup Loaded Potato Soup Santa Fe Chicken Soup Five Onion Soup Minestrone Soup Soup Chicken Wings Country Fried Steak Chicken Quesadilla Tuna Casserole Sloppy Joe's Spaghetti & Meatballs Carrots Country Gravy Spanish Rice Green Beans French Fries Green Beans French Fries Mashed Potatoes Corn O'Brien Garlic Bread Pasta Salad Garlic Bread Broccoli 7 8 9 10 11 12 13 Sausage & White Creamy Cauliflower Spring Chicken Soup Beer Cheese Soup Chicken & Chive Soup Sun Dried Tomato & Ham & Bean Soup Bean Soup Soup Tortellini Soup Salisbury Steak Bacon Grilled Cheese Lasagna Chicken Pot Pie French Toast Baked Chicken Gravy French Fries Green Beans Breaded Catfish Fried Zucchini Scrambled Eggs Brussels Sprouts Mashed Potatoes Broccoli Garlic Bread Sticks French Fries Bacon Fingerling Potatoes Carrots Corn Fruit 14 15 16 17 St. Patrick's Day 18 19 20 Italian Wedding Soup Creamy Mushroom K.C. Steak Soup Leek & Potato Soup Stuffed Pepper Soup NE Clam Chowder Chicken Noodle Soup Soup Scrambled Eggs BBQ Chicken Reuben Sandwich Sweet Chili Pork Chops Baked Salmon Goulash Hash Browns Beef & Cheddars Macaroni & Cheese French Fries Roasted Fingerlings Roasted Red Peppers Corn Sausage Waffle Fries Baked Beans Potato Salad Brussels Sprouts Roasted Red Potatoes Garlic Bread Fruit Carrots Broccoli 21 22 23 24 25 26 27 Spring Minestrone Soup Chili Roasted Butternut Lemon Chicken Orzo Broccoli Cheese Soup Corn Chowder Beef & Barley Soup Squash Soup Soup -
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 -
Outreach Minestrone
MINESTRONE SOUP RECIPES ® COURTESY OF SSCAC’S FOOD RESOURCES PROGRAM ® Based in Union, IA, The Outreach Program is a non-profit 501 (c)(3) corporation that organizes food packaging events around the country. With more than 300 million meals packaged to date, the organization’s mission is to provide food, safe water, education, and medical care to those in need at home and abroad. OUTREACH PROGRAM MINESTRONE SOUP RECIPES OUTREACH GERMAN MINESTRONE SOUP ............................ 6 MAMA’s MEXICAN OUTREACH MINESTRONE ...................... 7 SLOW COOKER ROOT VEGETABLE MINESTRONE STEW ......... 8 OUTREACH MINESTRONE STEW ........................................... 9 OUTREACH MINESTRONE STIR-FRY .....................................10 ASIAN OUTREACH MINESTRONE SOUP ...............................11 SPRING OUTREACH MINESTRONE SOUP ..............................12 AUTUMN OUTREACH MINESTRONE SOUP ...........................13 MINESTRONE CASSEROLE ...................................................14 COURTESY OF SSCAC’S FOOD RESOURCES PROGRAM Dear Friends, Minestrone is a style of thick soup. The name means Big soup. There are so many variations of this soup, which is great because you are able to add whatever foods you like and have on hand. We have included variations based on seasonal vegetables. Included in this booklet are ways to make the soup with an ethnic twist and even into a stir fry meal, a stew and a casserole. Adding a variety of spices, you can also make the Outreach soup into a different meal. Try adding paprika, chili powder, -
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.