Italian Promotion

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ITALIAN PROMOTION LA PIZZA Pizza Marinara A traditional Neapolitan pizza with tomato sauce, mozzarella cheese, garlic, anchovies and oregano 795 Pizza Capricciosa Pizza topped with olives, artichoke hearts, boiled egg, prosciutto and mushrooms 795 Pizza Ai Fungi e Salsiccia Pizza pie made with filling of tomato sauce, mozzarella cheese, barbeque chicken sausage and mushroom 795 Pizza Pugliese Pizza with tomato sauce, mozzarella cheese, olives, capers and onions 725 Liguria Pizza Pizza with pesto sauce, mozzarella cheese and fresh basil leaf 725 Pizza Ai Quattro Formaggi Pizza with tomato sauce, mozzarella, parmigiano-reggiano, ricotta and Gorgonzola 725 Pomodoro Pachino and Rughetta Pizza with tomato sauce, mozzarella cheese, arugula and cherry tomatoes 725 Bagel Pizza Bagel shape pizza with filling of tomato sauce, mozzarella cheese and vegetable 725 PASTA E RISOTTO Seafood Ravioli Served with anchovies sauce flavored with garlic, oil and parsley 875 Tagliatelle Bianco Chicken, fresh tomatoes, chilies, onions, basil, garlic, cream and herbs 845 Tomato and Goat Cheese Tortellini Served with the pesto cream 645 Spinach and Ricotta Cannelloni Spinach and ricotta filled cannelloni baked with parmigiano-reggiano 645 Potato Gnocchi Served with marinara sauce 645 Risotto pollo Risotto with chicken, garlic, mushrooms, peppers, onions in tomato and cream sauce 875 Risotto ai Gamberoni Risotto made with prawn and saffron 875 Risotto con Asparagi Risotto with asparagus, garlic, cream sauce and herbs 645 WINE Prosecco Brut 700 Castello Banfi, Chardonnay & Pinot Grigio 800 Gavi Di Gavi 700 Danzante, Pinot Grigio 600 Golden Sparrow 600 Frescobaldi, Pater Sangiovese 600 All prices are in Indian rupees and exclusive of all applicable taxes. We levy no service charge. .

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Toni's Fully Furnished Pizza Co. C/O 15Th Avenue and Chamberlains
Toni’s Fully Furnished Pizza Co. c/o 15th Avenue and Chamberlains Street, Rietfontein Tel: (012) 329 9000 or (012) 329 7435 www.tonipizza.co.za Pizza Pizza Pizzette 33cm 15cm Tomato Base, Mozzarella and Fresh Basil Margherita R 46-00 R 28-00 Balsamic Marinated Cherry Tomato, Rosemary, Olive Oil and Pizza Marinara Mozzarella R 59-00 R 32-00 Garlic, Mushrooms, Mozzarella and Truffle Oil Funghi (No Tomato Base) R 58-00 R 32-00 Mozzarella, Anchovy Fillets, Capers, Olives and Oregano Romana R 58-00 R 32-00 Roasted Vegetables, Mozzarella, Feta and Rosemary Mediterranea R 60-00 R 30-00 Provolone, Gorgonzola, Chorizo, Garlic, Lemon Zest, Cherry Provolone Tomato, Chilli and Rocket (No Tomato Base) R 69-00 R 33-00 Pears, Walnuts, Mozzarella and Gorgonzola Pizza alla Pera R 60-00 R 29-00 Sweet Peppers, Courgettes, Aubergines, Garlic, Fennel Seeds, Verdure Lemon Zest, Mozzarella, Olives and Capers R 65-00 R 32-00 Crème Frâiche Tomato Base, Prosciutto, Rocket and Olive Oil Prosciutto e Rucola R 69-00 R 34-00 Mozzarella, Salami, Prosciutto, Chorizo, Chilli and Olives Pizza con Carne R 85-00 R 35-00 Mozzarella, Provolone, Grano Padano, Gorgonzola and Quattro Formaggi a Sprig of Rosemary R 69-00 R 33-00 Roasted Butternut with Feta or Gorgonzola, Mozzarella and Butternut Pumpkin Seeds R 59-00 R 29-00 Garlic, Chilli, Avocado (When in season) or Artichokes, Rocket, Pizza Insalata Grano Padano and Toasted Pine Nuts (No Tomato Base) R 69-00 R 32-00 Artichokes, Olives, Ham, Mozzarella and Fresh Basil Carciofi R 68-00 R 33-00 Tandoori Chicken, Feta, Olives,
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Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -1
UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD CARRERA DE GASTRONOMÍA Proyecto de Intervención previo a la obtención del título de “Licenciado en Gastronomía y Servicio de Alimentos y Bebidas” “ELABORACIÓN DE MASA DE PIZZA, CALZONE Y FOCCACIA CON BASE EN TRES VERDURAS: ZANAHORIA, REMOLACHA Y CALABAZA” Directora: Mgst. Marlene del Cisne Jaramillo Granda C.I. 0101304129 Autores: Ana Cristina Zúñiga Arévalo C.I. 0105745921 Renato Alonso Córdova Guevara C.I. 0104556378 Cuenca, Enero de 2017 Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -1- UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD RESUMEN La pizza, calzone y foccacia son especialidades expeditas de la Cocina Italiana, que internacionalmente han sido introducidas en las cocinas del mundo a lo largo de la historia han tenido buena acogida, esto debido a que su elaboración es rápida, simple y económica, convirtiéndose en un alimento para todas las personas. El presente proyecto de intervención nos permitirá conocer de una manera distinta la elaboración de la masa de pizza, calzone y la foccacia, alimentos italianos, dándoles un toque tradicional, con productos que podemos encontrar dentro de los cultivos Azuayos que han sido desarrollados por muchos años, entre las cuales vamos a destacar la calabaza, zanahoria y remolacha, estos serán los productos en los que nos enfocaremos para la elaboración de este proyecto, brindando un sabor distinto y aplicando para este proyecto como principal técnica la del horneado. Palabras claves: pizza, focaccia, calzone, tradicional, cultivados, calabaza, zanahoria, remolacha. Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -2- UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD ABSTRACT The pizza, calzone and focaccia are all specialties of Italian Cuisine which have been introduced internationally to kitchens around the world.
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KINDER-PIZZA Für Unsere Kleinen Gäste PIZZA AUS DEM STEINOFEN Pizza-Flitzer ¤ 03601 423333
gültig ab 1. Oktober 2017 | Änderungen vorbehalten | Seite 1 PINOCCHIO BESTELL- & ABHOLKARTE Mindestbestellwert für Lieferungen innerhalb Mühlhausen: 10 Euro umliegende Dörfer auf Anfrage. Pizza-Flitzer ¤ 03601 423333 Öffnungszeiten: PIZZA AUS DEM STEINOFEN (bei Störung: 03601 4064147) 11-15 Uhr & 17-22 Uhr glutenfreie Pizza auf Vorbestellung mit je 2,00 ¤ Aufschlag mittel groß Fax: 03601 887637 Dienstag Ruhetag 1 Pizza Margherita 4,30 5,30 Tomatensoße, Käse mittel groß 21 Pizza Grandiosa 8,20 9,20 2 Pizza Cipolla 4,80 5,80 Tomatensoße, Käse, Salami, Tomatensoße, Käse, Zwiebeln Formforderschinken, Champignons, Thunfisch, Knoblauch-Olivenöl 3 Pizza Salami 5,30 6,30 Tomatensoße, Käse, Salami 22 Pizza Pinocchio 8,20 9,20 Tomatensoße, Käse, Salami, Form- 4 Pizza Prosciutto 5,30 6,30 vorderschinken, Artischocken, Peperoni, Tomatensoße, Käse, Paprika, Zwiebeln, Champignons Formvorderschinken 23 Pizza Marinara 8,20 9,20 5 Pizza Funghi 4,80 5,80 Tomatensoße, Käse, Thunfisch, Krabben, Tomatensoße, Käse, Champignons Muscheln, Knoblauch-Olivenöl 6 Pizza Rustica 5,50 6,50 24 Bon Appetito 8,20 9,20 Tomatensoße, Käse, Salami, frische Tomaten. Mozzarella, Broccoli, Champignons Formvorderschinken, Champignons 7 Pizza Deliziosa 5,50 6,50 P1 Pizza Bolognese 5,50 6,50 Tomatensoße, Käse, Champignons, Fleischsoße, Käse Formvorderschinken P2 Pizza Vanessa 8,20 9,20 8 Pizza Hawaii 5,50 6,50 Tomatensoße, Käse, Blattspinat, Tomatensoße, Käse, Ananas, Räucherlachs, Mozzarella Formvorderschinken P3 Pizza Quattro Formaggio 6,60 7,60 9 Pizza Hawaii Vegetaria 5,50
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Download Carry out Menu
everages 1.00 Coke products in cans Bottled water esserts Ask about our homemade desserts. atering We’ve been catering for over 25 years and have done every type of celebration from small birthdays and office meetings to large weddings and promotions. We offer a large range of services from simple delivery to a full wait staff, linens and china. A standard or custom menu can be designed to fit within your budget. For a full catering menu go to www.italiancreations.net or call us at 216.226.2282 for more details. ourmet talian ood G I F Carry Out / Delivery / Catering Hours: 16104 Hilliard Road Lakewood, OH 44107 Tuesday thru Friday 11am to 7pm 216.226.2282 Saturday 4 pm to 7pm We love food! All our food is homemade and never contains artificial flavoring or coloring, preservatives, MSG or sulfates. ppetizers izzas reations Soup of the Day cup 2.95 bowl 3.95 reate Your Own personal small large x-large sheet* C C pecialty Pizzas small large x-large sheet* andwiches & raps plain cheese: 5.95 8.95 11.95 13.95 23.95 S Caprese fresh mozzarella, sliced tomato, roasted red peppers, 13.95 17.95 20.95 29.95 and fresh basil served with pesto crouts 6.95 per topping: 1.50 2.00 2.50 3.00 4.50 Sandwiches are served on toasted ciabatta bread Bruchetta with garlic crouts 5.95 Roasted Red Pepper Pizza sweet red pepper sauce, or can be made in a flour tortilla as a wrap. Sauces: garlic & oil, marinara, pesto, roasted red pepper Artichoke and Feta Bake ricotta, feta, rosemary, tomatoes, Subs are served on hoagie rolls.
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A Collection of Common and Specific Traditions of the Italian, Lithuanian and Romanian People
School no. 5 “Princess Elena Bibescu”, Bârlad, Romania Grigiskes „Sviesos” Secondary School – Vilnius, Lithuania Istituto D’Istruzione Superiore “Sibilla Aleramo” – Rome, Italy Vocational High School „George Apostu” – Bacău, Romania. "UNIFIED IN THE DIFFERENCES” MULTILATERAL COMENIUS PROJECT A COLLECTION OF COMMON AND SPECIFIC TRADITIONS OF THE ITALIAN, LITHUANIAN AND ROMANIAN PEOPLE EDITURA SFERA, iulie 2011 ISBN 978-606-573-136-3 1 Mrs. Carmen Silvia Ouatu – book coordinator Authors: team members of School no. 5 “Princess Elena Bibescu” - Bârlad, Romania Grigiskes „Sviesos” Secondary School – Vilnius, Lithuania Istituto D’Istruzione Superiore “Sibilla Aleramo” – Rome, Italy Vocational High School „George Apostu” – Bacău, Romania. Descrierea CIP a Bibliotecii Naţionale a României Tradiţii comune şi specifice popoarelor italian, lituanian şi român = Common and specific traditions of the Italian, Lithuanian and Romanian People / coord.: Carmen Ouatu. - Bârlad : Sfera, 2011 ISBN 978-606-573-136-3 I. Ouatu, Carmen-Silvia, coord. 39 This project has been funded with support from the European Commission. This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein. Editorial staff: Aurelia Melania Juverdeanu – chief editor; Diana Elena Bicher – designer; Carmen Silvia Ouatu, Mihai Boholţeanu – translators EDITURA SFERA, iulie 2011 ISBN 978-606-573-136-3 2 Mrs. Carmen Silvia Ouatu – book coordinator Authors: team members of School no. 5 “Princess Elena Bibescu”, Bârlad, Romania Grigiskes „Sviesos” Secondary School – Vilnius, Lithuania Istituto D’Istruzione Superiore “Sibilla Aleramo” – Rome, Italy Vocational High School „George Apostu” – Bacău, Romania. "UNIFIED IN THE DIFFERENCES” MULTILATERAL COMENIUS PROJECT A COLLECTION OF COMMON AND SPECIFIC TRADITIONS OF THE ITALIAN, LITHUANIAN AND ROMANIAN PEOPLE EDITURA SFERA, iulie 2011 ISBN 978-606-573-136-3 3 School no.
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The History of Pizza
LOILTl20o7 10:27 AM History of Pizza by Lucy Gordan rEPlC'U REAN-'f RAV ELER.com Home EO.CUTCANTAStiNqROOM CONINECTION Eoicurean Traveler THE PIZZA Discussion text @ 2oo7 by Lucy Gordan BesggIslEs Contact !15 Naples,May t,2OO7 Site Mao !L__- r:-L^_ ;--^ri-larrr aama ra ThinkItaliancuisineandthreedishesimmediate|ycometo'"';-;. Media Kil ::;;;-*'-i^-.t^ anA nizza vct none of them :l 'h la .s{!Ee\r-h. BavAreawinewriters ffiffi:illH,,r'."fiffiur"*"',":*,",*:*ll, il Links bornmore than 3,000 years ago in ancientEgypt, !l .q[f LSf*Aa*{gl*-' etymologists believe the term "pizza" is derived from an gtr+Jiilr"T'-T,.T]#,J,.::f,:#l;tl.;",''ilh*"fii^"il':ffiil --rE*- ,rt) fz'e\ PizzaOvens & Preo pluck.',This word appearsfor the first time in a Neapolitan Tables dialect- "picea" or'"pizl" - as earlyas the year 997 AD" ffi=.srf:tl";,*" i5*:ili,fnl ;*iir*m"n[*;{ rft:'-" il $'ffi $ Now! r www.EquipmentsupplyCo.compizza, made with flour, yeast, Salt, and water, has obviOus I pita.and analogiesin Greek, Turkish, and Middle Eastern i Brickpizza ovens lu:,,:"-9',o1:-1.f::l::::1:^r'I"^I::::T.:!:::.?:::3"'.'iis.definitelythe singlefood most firmly associated sourcesfor qualitybrick but it pizzaovensatbestwithlta|yandinparticularwithNap|es'Thefirst prices.order now! pizzabrickoveninfo fl:::fr:ffill'i'ni,''l3lin?:"'ilJ::.",T:"#llffi'I"Tfl.,* pizzasovens. But it was pizzawithout mozzarellaand tomatoes. and Naplesafter the fall of commercial pizza oven when the Lombardsinvaded the boot and settled betweenRome Conveyorovens for hish- theRo-AaJr t.qry,=$grr brorshtbuffaloeswitqt*T ry-pt9::?1111t::t^T:-t-t1fl,':: i|orn foodoperations Neaporitansaitors broueht the first seeds www.Star-Mfg.com I,Ft.lrq'ii'iojo.ur tesend, lJ- from Peru.
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La Farcitura Della Pizza
PIZZA&me ' PIZZA&ME Abbiamo raccolto qui, insieme alle nostre, anche le esperienze riportateci dai nostri clienti e mettiamo le informazioni a Vostra disposizione. 1 Pagina 1 Pizza per tutti i gusti: Informazioni di carattere generale: pagina 1 Cuocere la pizza sulla pietra per pizze pagina 3 La pasta pagina 5 La focaccia pagina 6 Come farcire la pizza pagina 6 La pizzaiola pagina 7 Le varianti della pizza pagina 8 Pizza Margherita pagina 8 Pizza Quattro Stagioni pagina 9 Pizza Marinara pagina 9 Pizza Quattro Formaggi pagina 9 Pizza Martina pagina 10 Pizza al Prosciutto pagina 10 Pizza ai Funghi pagina 11 Pizza Calzone pagina 11 Bevande consigliate pagina 12 Pulizia della piastra per pizza & forno pagina 12 Altre ricette per pizze da pagina 12 in poi Pizza – ce n'è per tutti i gusti Ci sono persone che, se invitate, dicono: “Per favore niente complimenti, una pizza può bastare.” Quando mi dicono questo, sono solito rispondere: „ Una pizza? Veramente non volevo lavorare tanto!“. Che la pizza venga considerata al giorno d'oggi alla stregua di un prodotto da consumarsi pronto estraendolo dal surgelatore è per noi della Stonecrystall-Art un vero peccato. Perché noi amiamo la pizza e la consideriamo una delle più grandi scoperte dell'arte culinaria. Ma naturalmente non intendiamo riferirci a quella che proviene dalla fabbrica dei surgelati. Una vera pizza deve essere molto sottile, avere un fondo incredibilmente croccante, la farcitura deve gorgogliare, il formaggio fondersi e il prosciutto bruciare: solo allora sarà tra le migliori al mondo! Che cosa impariamo da tutto ciò? Che sarà necessario darsi da fare.
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Vera Pizza Napoletana)
Regulations for obtaining use of the collective trade mark “Verace Pizza Napoletana” - (Vera Pizza Napoletana). Method of production (‘Il Disciplinare’) The aim of this ‘Disciplinare’ is to establish the characteristics of the approved “Verace Pizza Napoletana” - (Vera Pizza Napoletana). The association welcomes members from around the world provided they are able to produce a product that meets all of the characteristics outlined below to apply and (following approval) display and use the brand name “Verace Pizza Napoletana” - (Vera Pizza Napoletana). The association performs rigorous, periodic checks on all of its members to ensure those using the brand name are following the traditional methods outlined below. With regards to condiments and products used, where possible, they must be produced and certified from the Campania region of Italy in order to meet the standards required and maintain the authenticity of the product (see appendices for attached list of suppliers). Article 1. - Description of the product The use and recognition of the of the typical product “Verace Pizza Napoletana” - (Vera Pizza Napoletana) is limited to two types of Pizza: ‘Marinara’ (tomato, oil, oregano, and garlic) and ‘Margherita’ (tomato, oil, mozzarella or fior di latte, grated cheese and basil) produced according to the guidelines outlined below. Primary materials, preparation, and the resulting characteristics must be strictly adhered to in order to achieve the required end product. “Verace Pizza Napoletana” - (Vera Pizza Napoletana) is made from a base of risen dough and cooked in a wood fire oven. The product is characterised by ingredients, means and technologies of production. The end product of the “Verace Pizza Napoletana” - (Vera Pizza Napoletana) should be as follows: The diameter of the disc should not exceed 35cm.
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Con La Pasta Della Pizza Le Nostre Insalatone
I NOSTRI CALZONI Piccola Norm. Gigante CON LA PASTA DELLA PIZZA LE NOSTRE INSALATONE Calzone normale € 5,00 € 6,00 € 15,00 Fagottino € 5,50 Insalata verde + 4 ingredienti a scelta € 7,00 Pomodoro, mozzarella, prosciutto Pom. mozz. 3 ingredienti a scelta per il ripieno Accompagnata da una focaccina Calzone farcito € 5,50 € 6,50 € 16,00 Pomodoro, mozzarella, prosciutto, funghi, carciofi I FRITTI Calzone calabro € 5,50 € 6,50 € 16,00 Panzerotto fritto € 3,50 Olive ascolane € 4,00 Pomodoro, mozzarella, salame piccante, olive nere Calzone quattro formaggi € 6,00 € 7,00 € 17,00 Patatine fritte € 3,00 Anelli di cipolla fritti € 4,00 Pomodoro, mozzarella, gorgonzola, taleggio, Grana Padano Calzone napoletano € 6,00 € 7,00 € 17,00 Bocconcini di mozzarella € 4,00 Calamari fritti € 6,00 Pomodoro, mozzarella, salame dolce, ricotta Calzone vegetariano € 6,00 € 7,00 € 17,00 Crocchette di patate € 4,00 Nuggets € 4,00 Pomodoro, mozzarella, peperoni, melanzane, zucchine grigliate, asparagi CON FORNO A LEGNA LE PIZZE PICCANTI LE PIZZE AL METRO Piccola Norm. Gigante Metro margherita € 20,00 Pizza diavola € 5,00 € 6,00 € 15,00 Pomodoro, mozzarella, salame piccante Metro farcita € 30,00 “ La pizza è un arte e passione... Pizza super diavola € 7,00 € 8,00 € 19,00 Pomodoro, mozzarella, funghi, prosciutto, carciofi, olive nere, salame piccante Mezzo metro margherita Pizza calabrese € 5,50 € 6,50 € 16,00 € 15,00 è l’essenza della felicità... Pomodoro, mozzarella, olive nere, salame piccante Pizza rustica € 6,50 € 7,50 € 18,00 Mezzo metro farcta € 20,00 Pomodoro, mozzarella, salame piccante, peperoni grigliati, acciughe Pizza texana € 6,00 € 7,00 € 17,00 ci metiamo la firma..
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E N G L E S K I J E Z
E N G L E S K I J E Z I K Vrijeme rješavanja testa 120 minuta Pažljivo pročitajte uputstvo. Ne okrećite stranice dok to ne dozvoli dežurni nastavnik. Za vrijeme rada na testu nije dozvoljena upotreba rječnika i elektronskih uređaja. Odgovore treba pisati hemijskom olovkom. Odgovori napisani grafitnom olovkom neće biti priznati. Provjera razumijevanja slušanog teksta sastoji se od dva zadatka. Svaki tekst slušaćete dvaput. Imaćete dovoljno vremena da pročitate pitanja prije nego što čujete tekst kao i da provjerite svoje odgovore. Za vrijeme slušanja možete da zapisujete odgovore. Odgovore na pitanja višestrukog izbora treba pažljivo prepisati na List za odgovore. Odgovori na ova pitanja koji nijesu napisani na Listu za odgovore neće se priznati. Kod pisanja sastava dozvoljeno je pisanje koncepta na listovima za koncept. Vodite računa o broju riječi, jezičkoj pravilnosti i čitljivosti teksta. Konačna verzija čitko se prepisuje na predviđeno mjesto u testu i ona će biti ocijenjena. AVGUST 2015. GODINE E N G L E S K I J E Z I K Vrijeme rješavanja testa 120 minuta Pažljivo pročitajte uputstvo. Ne okrećite stranice dok to ne dozvoli dežurni nastavnik. Za vrijeme rada na testu nije dozvoljena upotreba rječnika i elektronskih uređaja. Odgovore treba pisati hemijskom olovkom. Odgovori napisani grafitnom olovkom neće biti priznati. Provjera razumijevanja slušanog teksta sastoji se od dva zadatka. Svaki tekst slušaćete dvaput. Imaćete dovoljno vremena da pročitate pitanja prije nego što čujete tekst kao i da provjerite svoje odgovore. Za vrijeme slušanja možete da zapisujete odgovore. Odgovore na pitanja višestrukog izbora treba pažljivo prepisati na List za odgovore. Odgovori na pitanja koji nijesu napisani na listu za odgovore neće se priznati.
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De Pizza Elementen
DE PIZZA ELEMENTEN DE PIZZA ELEMENTEN Geheimen uit Napels, Rome en New York voor de perfecte pizza thuis KEN FORKISH italië plein Fotografie: Alan Weiner ANNO 2010 INHOUD 1 Introductie DEEG IN DE KOELING 11 HOOFDSTUK 1 DE PIZZA ZIEL (LANGE RIJSTIJDEN) 118 24 tot 48-uurs pizzadeeg 120 48 tot 72-uurs pizzadeeg met Biga 39 HOOFDSTUK 2 PIZZASTIJLEN 124 48 tot 72-uurs pizzadeeg uit New York DESEM 51 HOOFDSTUK 3 8 DETAILS VOOR EEN 127 Levain maken GEWELDIGE KORST 130 Pizzadeeg met Levain DEEGSPECIALITEITEN 61 HOOFDSTUK 4 INGREDIËNTEN 134 Al Taglio-pizzadeeg EN GEREEDSCHAP 136 Deeg voor Bar Pizza 138 Glutenvrij pizzadeeg 83 HOOFDSTUK 5 PIZZADEEG MAKEN 141 HOOFDSTUK 7 PIZZARECEPTEN 103 HOOFDSTUK 6 RECEPTEN VOOR SAUZEN PIZZADEEG 145 Basis tomatensaus (op 2 manieren) 146 FWSY-saus 147 Wodkasaus Recepten voor pizzadeeg 148 New York-pizzasaus DEZELFDE DAG-DEEG ITALIAANS & ITALIAANS 108 Zaterdags pizzadeeg GEÏNSPIREERD 110 ‘Ik wil vanavond pizza’-deeg 150 Pizza Marinara 112 Een enkel deegbolletje 153 Pizza Margherita 114 Enzo’s pizzadeeg 156 De Ferdinando 116 Panpizzadeeg 158 Pomodoro Royale (met kaas) 161 Prosciutto en Bufala PLATBROOD 163 Pizza met Mortadella en Pistachio 209 Platbrood uit Oregon met 166 Pizza met courgettebloemen pesto en burrata 168 Po-rivier-pizza 211 Tarte Flambée 171 Pizza Carbonara 214 Platbrood met brandnetelpesto 173 Pizza Bianca en Pizza Rossa en morielje Skillet Pizza 237 Hawaiian Pizza GROENTE & GEWOON DAAROM 240 Raclette Pizza 217 De Witte Uil 221 Pizza met andijvie NEW YORK & 223 Pizza met mergpompoen NEW YORK GEÏNSPIREERD
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Starters Garlic Bread & Bruschetta Salads & Side Orders Pasta & R
Antipasti - Starters Garlic Bread & Bruschetta Pasta & Risotto Funghi Gratinati - £5.50 Pizza Base 12” Penne Picante - £7.50 Mushrooms Stuffed with Cheese, Breadcrumbs, Penne with Mixed Peppers, Mushrooms, With Garlic - £3.20 Garlic, Herbs and Sundried Tomatoes Spinach & Tomato Sauce With Tomato - £3.80 Garlic Mushrooms - £5.70 Cooked in Garlic & Cream Sauce With Cheese - £4.50 Penne Al Salmone - £7.20 With Tomato, Onions & Fresh Chillies - £4.20 Short Pasta Tubes with Smoked Salmon Breaded Garlic Mushrooms - £4.90 in a Cream & Tomato Sauce Served with Garlic Mayonnaise Bruschetta Monte Cristo - £4.90 Pate Della Casa - £4.90 Toasted Bread with Greek Halloumi Cheese, Tagliatelle Toscana - £7.50 Homemade Chicken Liver Pate Greek Lountza Smoked Ham, Sliced Tomato Drizzled in Olive Oil Spinach, Mushrooms & Cream with Vegetables Panzerotti - £5.90 Pancakes Stuffed with Cheese & Spinach Baked in the Oven Tagliatelle Zuccini - £7.50 Pasta & Risotto Egg & Spinach Pasta Ribbons Chicken Livers - £5.60 with Prawns, Corgettes in Pink Sauce Sauteed with Onions and a Touch of Chilli Spaghetti Bolognese - £6.90 Served with a Traditional Bolognese Sauce Spare Ribs - £5.90 Tagliatelle Mexicano - £7.50 Cooked in our Tasty Sauce Spaghetti Carbonara - £6.70 Egg & Spinach Pasta Ribbons with Chorizo, Spicy Chicken Wings - £5.50 With Bacon, Cream & Parmesan Chicken Mixed Peppers, Chillis in Tomato Sauce Fried Breaded Brie - £5.40 Tagliatelle Monte Cristo - £9.90 Served with Cranberry Sauce Spaghetti Seafood - £7.90 Mixed Seafood in a Tomato Sauce Egg & Spinach
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