DOCSLIB.ORG

Catalogue 2021 ©

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Catalogue 2021 © FUSILLI GEMELLI TORTIGLIONI FREGOLA MANICOTTI GARGANELLI AGNOLOTTI ZITI PIZZOCCHERI TROFIE CASARECCESTROZZAPRETI MACCHERONCINI SEDANINI CAVATELLI GRAMIGNE PASSATELLI CUSCUSSÙ CANESTRINI MALLOREDDUS CAVATAPPI GIGLI PICI AGNOLOTTI RIGATONI BUSIATI TORTELLINI CAPPELLETTI MAFALDINE ALFABETO SPAGHETTI BUCATINI LINGUINE GOMITI MALTAGLIATI RADIATORI TAGLIATELLE TORCHIO STELLINE PAPPARDELLE SPACCATELLE ANELLETTI RUOTE DITALI ORZO CATALOGUE 2021 © RAVIOLI QUADRETTI ORECCHIETTE GNOCCHI LUMACHE FARFALLE PASTA SHAPES + SAUCES BY REGION OUR STORY There are said to be more than 300 shapes of pasta in Italy, each of which has its own unique history and story to tell. These shapes evolved in harmony with locally TRENTINO available ingredients, giving them an affinity with par- ALTO ADIGE FRIULI VENEZIA ticular foods and ensuring the perfect pasta shape for VALLE GIULIA DAOSTA every recipe. As all Italians know, the ideal combination LOMBARDIA VENETO of pasta and sauce can turn an ordinary dish into an ex- traordinary gastronomic experience. PIEMONTE LIGURIA EMILIA ROMAGNA PASTA SHAPES + SAUCES BY REGION TOSCANA MARCHE As you travel through Italy from top to toe, the quality UMBRIA and form of its pasta changes with every region. In the poorer south, simple semolina and water paste is fashio- ned by hand into chunky shapes, while in more central LAZIO ABRUZZO regions durum wheat dough is extruded by machine into more complex forms to be slowly dried at low tempera- MOLISE tures. Towards the more affluent north, expensive egg yolks lend a golden-yellow hue to finer, more crafted CAMPANIA APULIA shapes, whereas in the borderlands, where German and BASILICATA Eastern European influences prevail, breadcrumbs, che- stnuts, buckwheat and rye regularly replace wheat. SARDEGNA CALABRIA The Geometry of Pasta ranges are inspired by the Italian preoccupation with finding the right pasta shape for the right sauce. Our perfectly put-together collection draws on the best of Italian regional cuisine – from authentic bronze-drawn pasta to celebrated wild game sauces – and is made from the finest ingredients in the heart of SICILIA Italy. By bringing together some of Italy’s best artisan pasta producers and gourmet sauce makers for the first time, we hope to elevate pasta and sauce to something truly sublime. THE GEOMETRY OF PASTA THE GEOMETRY OF PASTA 2 3 THE GEOMETRY OF PASTA BLACK LABEL The Geometry of Pasta Black Label represents a gastronomic journey from the mountains to the sea. These regional pairings perfectly evoke their origin with the enriching taste of true authenticity. We have selected Italy’s finest small-scale artisan manufacturers to create these regional pastas, NEW using ancient craft techniques THE GEOMETRY and quality local ingredients to OF PASTA capture the unique flavours of AP00001 their regions. by Caz Hildembrand Book US edition 4 units/case THE GEOMETRY OF PASTA WHITE LABEL White Label brings Tuscany to your table. These creative combinations of pasta shape and sauce make for authentic plates of pasta that explode with taste, flavour and sensation. This collection of classic and favourite sauces perfectly captures the magic of everyday Italian food. Made from Italy’s very best ingredients, they recreate the sauces our Italian grandmothers made. THE GEOMETRY OF PASTA 5 THE GEOMETRY OF PASTA - BLACK LABEL PASTA THE GEOMETRY OF PASTA - BLACK LABEL PASTA Hand Formed Shapes Black Pasta NEW NEW Egg Pasta Organic Pasta POTATO GNOCCHI MALLAREDDUS G002010 G002009 1lb 1.6oz (500g) - 12 units/case 1lb 1.6oz (500g) - 12 units/case Ingredients: potato, durum wheat semolina, eggs, water. Ingredients: durum wheat semolina, water. NEW NEW Organic Pasta Organic Pasta BLACK & WHITE FARFALLE BLACK LINGUINE G006001 G006002 8.8 oz (250g) - 12 units/case 8.8 oz (250g) - 12 units/case Ingredients: durum wheat semolina, cuttlefish ink, water. Ingredients: durum wheat semolina, cuttlefish ink, water. THE GEOMETRY OF PASTA THE GEOMETRY OF PASTA 6 7 THE GEOMETRY OF PASTA - BLACK LABEL PASTA THE GEOMETRY OF PASTA - BLACK LABEL PASTA Gigantic Shapes Hand Formed Shapes Organic Pasta Organic Pasta Egg Pasta Organic Pasta PENNONI GIGANTI LUMACONI PAPPARDELLE TROFIE G002003 G002006 G002008 G002002 13.2 oz (375g) - 10 units/case 13.2 oz (375g) - 10 units/case 13.2 oz (375g) - 10 units/case 1lb 1.6 oz (500g) - 12 units/case Ingredients: durum wheat semolina, water. Ingredients: durum wheat semolina, water. Ingredients: durum wheat semolina, Ingredients: durum wheat semolina, water. eggs, water. Organic Pasta Organic Pasta Organic Pasta Organic Pasta ELICHE GIGANTI PACCARI RIGATI CONCHIGLIONI ORECCHIETTE G002004 G002005 G002007 G002001 13.2 oz (375g) - 10 units/case 13.2 oz (375g) - 10 units/case 13.2 oz (375g) - 10 units/case 1lb 1.6 oz (500g) - 12 units/case Ingredients: durum wheat semolina, water. Ingredients: durum wheat semolina, water. Ingredients: durum wheat semolina, water. Ingredients: durum wheat semolina, water THE GEOMETRY OF PASTA THE GEOMETRY OF PASTA 8 9 THE GEOMETRY OF PASTA - WHITE LABEL PASTA THE GEOMETRY OF PASTA - WHITE LABEL PASTA Everyday Shapes Everyday Shapes Organic Pasta Organic Pasta Organic Pasta Organic Pasta MEZZEMANICHE PIPE FARFALLE MIXED SHAPES G001001 G001002 G001005 G001006 1lb 1.6 oz (500g) - 12 units/case 1lb 1.6 oz (500g) - 12 units/case 1lb 1.6 oz (500g) - 12 units/case 1lb 1.6 oz (500g) - 12 units/case Ingredients: durum wheat semolina, water. Ingredients: durum wheat semolina, water. Ingredients: durum wheat semolina, water. Ingredients: durum wheat semolina, water. Organic Pasta Organic Pasta FUSILLI PENNE G001003 G001004 1lb 1.6 oz (500g) - 12 units/case 1lb 1.6 oz (500g) - 12 units/case Pasta - SPAGHETTI Pasta - LINGUINE Ingredients: durum wheat semolina, water. Ingredients: durum wheat semolina, water. G001007 G001008 1lb 1.6 oz (500g) - 12 units/case 1lb 1.6 oz (500g) - 12 units/case Ingredients: durum wheat semolina, water Ingredients: durum wheat semolina, water. THE GEOMETRY OF PASTA THE GEOMETRY OF PASTA 10 11 THE GEOMETRY OF PASTA - WHITE LABEL SAUCES THE GEOMETRY OF PASTA - WHITE LABEL SAUCES Tomato Sauces & Pesto Sauces Tomato Sauces & Pesto Sauces Tomato Pasta Sauce Tomato Pasta Sauce Tomato Pasta Sauce Tomato Pasta Sauce Tomato Pasta Sauce ORGANIC ORGANIC ORGANIC PUTTANESCA ORGANIC MARINARA ARRABBIATA TOMATO AND BASIL G003005 VEGETARIAN G003001 G003002 G003003 9.87 oz (280g) BOLOGNESE 9.87 oz (280g) 9.87 oz (280g) 9.87 oz (280g) 6 units/case G003006 6 units/case 6 units/case 6 units/case Ingredients: 9.87 oz (280g) Ingredients: Ingredients: Ingredients: tomato pulp, concen- 6 units/case tomato pulp, tomato pulp, Tomato pulp, trated tomato paste, Ingredients: concentrated tomato concentrated tomato concentrated tomato capers, green and black tomato pulp, paste, extra virgin olive paste, extra virgin olive paste, sugar, salt, basil, olive, extra virgin olive concentrated tomato oil, sugar, salt, onion, oil, sugar, salt, chilli extra virgin olive oil, oil, sugar, salt, garlic, paste, water, onion, celery, carrots, basil, pepper, basil, garlic. onion. chili pepper, oregano. carrots, textured soya garlic. flour, sunflower oil, white wine, celery, salt, extra virgin olive oil, sugar, garlic, acidity regulator: citric acid, black pepper. THE GEOMETRY OF PASTA - BLACK LABEL SAUCES THE GEOMETRY OF PASTA - BLACK LABEL SAUCES Pesto Sauces & Pasta Sauces Pesto Sauces & Pasta Sauces NEW NEW Pesto Pasta Sauce ARTICKOKES Pasta Sauce & CASHEW EGGPLANT PESTO CAPONATA G004007 G004009 6.7 oz (190g) 6.7 oz (190g) 6 units/case 6 units/case Pesto Pasta Sauce Pesto Pasta Sauce Pesto Pasta Sauce Pesto Pasta Sauce NEW GREEN PESTO RED PESTO GREEN PESTO RED PESTO WITH TRUFFLE WITH TRUFFLE G004001 G004002 Pasta Sauce G004005 G004006 6.3 oz (180g) 6.3 oz (180g) AGLIO, OLIO E 6.3 oz (180g) 6.3 oz (180g) 6 units/case 6 units/case PEPERONCINO 6 units/case 6 units/case Ingredients: Ingredients: G004008 Ingredients: Ingredients: basil, sunflower oil, Semi-concentrated 6.7 oz (190g) semi-concentrated basil, sunflower oil, che- cheeses (cow’s milk, tomato paste, sunflower 6 units/case eses (cow’s milk, sheep’s tomato paste, sunflower sheep’s milk, salt, rennet), oil, cashew nuts, sun-dried oil, cashew nuts, sun-dried milk, salt, rennet), cashew cashew nuts, salt, tomatoes, cheeses (cow’s nuts, salt, potatoes, pine tomatoes, milk, sheep’s milk, salt, kernels, extra virgin olive cheese (cow’s milk, sheep’s potatoes, pine nuts, extra rennet), Grana Padano oil, sugar, acidity regula- milk, salt, rennet), Grana virgin olive oil, sugar. cheese (cow’s milk, salt, tor: lactic acid, summer Padano cheese (contain glucone delta-lacton rennet, lysozyme from truffleTuber ( aestivum lysozyme from egg), basil, as acidity regulator, egg as preservative), basil, Vitt.), salt, extra virgin olive oil, dehydrated parsley, garlic. salt, extra virgin olive oil, dehydrated parsley, summer truffle (Tuber garlic, emulsifying agent flavour, garlic. aestivum Vitt.) 1%, flavour, soya lechitin as emulsifyng garlic, emulsifying agent agent, citric acid as acidity (soya lechitin), acidity regulator, chilli pepper. regulator: citric acid, chilli pepper. THE GEOMETRY OF PASTA THE GEOMETRY OF PASTA 12 13 THE GEOMETRY OF PASTA - BLACK LABEL SAUCES THE GEOMETRY OF PASTA - GIFT SET Wheat Flour NEW GNOCCHI KIT BH2106 4lb 3.72 oz (1920 g) - 4 units/case Contains: Wheat flour for Home made pasta 2lb 3.27oz Alfredo Cheese & Truffle Sauce 14.81oz Potato Starch 1lb 1.63oz 2 Gnocchi Shaper Wooden Tools NEW PASTA FLOUR G007001 2.2 lb (1000g) - 6 units/case Ingredients: wheat flour
Load more

Recommended publications
  • Menù ESTATE 2019 INGLESE.Indd
    Welcome to the Passatelli 1962 where art, cinema and culture have found their own soul. First Theater, in 1863, dedicated to the homonymous Orchestra Master Angelo, will be transformed into a multiplex in 1997 and then renovated in 2013 as you live it today If you suffer from food allergies or intollerances, check the most common food allergens on the menu Cereals containing gluten and derivatives Soy and soy-based products Sesame seeds and products based on sesame seeds Dried fruits and nuts and their products Eggs and products based on eggs Milk and milk-based products (including lactose) Fish and products based on f ish Crustaceans and products based on shellfish Mollusc and products based on molluscs Sulphur dioxide and sulphites in concentrations higher than 10 mg / kg or 10 mg / lt Celery This restaurant subscribes to the Slow Food Chefs’ Alliance / Presidia /Arca del Gusto A network of chefs defending food biodiversity across the world. Chefs, from restaurants, bistros and street kitchens who support small producers, the custodians of biodiversity, everyday by using products from Presidia projects and the Ark of Taste, as well as local fruits, vegetables and cheeses, in their kitchens. The project of Deans was created to protect small quality productions made according to practices traditional farmers, fishermen, butchers, herders, cheesemakers, bakers and vintners. It is a concrete model based on the quality and retrieval of knowledge traditional. Saving products and reinforce good local economies. www.fondazioneslowfood.it/presidi The Ark of Taste is a catalog of products that belong to the culture and traditions of the world and are in danger of disappearing.
    [Show full text]
  • Pasta-Shapes-28.Pdf
    BUCATINI WITH ANCHOVIES & PANGRATTATO; PASTA E FAGOLI 50 jamiemagazine.com THROWING SHAPES We don’t want to curb your creative moves in the kitchen, but some pastas have classic sauce matches. We’ve given you a few ideas – but which shape will you choose? Recipes & styling Anna Jones Illustration Danny Allison Photography Martin Poole jamiemagazine.com 51 KNOW YOUR PASTA SPAGHETTI !7" Named after spago, meaning string, its long, thin strands are LONG made for Disney dogs and bored children to slurp. Can carry most sauces, but in Rome they eat it with cacio e pepe (cheese and pepper) or alle vongole (with clams). Its little sibling, spaghettini, is better suited to lighter sauces. LINGUINE !NOT PICTURED" Flatter than spaghetti, the name means ‘little tongues’. Said to originate from Genoa, where it’s paired with the local speciality, pesto. BUCATINI !12" Hollow and spaghetti-like, this is commonly eaten all’amatriciana. Great with wet sauces that get sucked into its tubes. TAGLIATELLE !6" Usually a fresh pasta, so its surface is porous and perfect for grabbing the beefy ragù of its homeland of Bologna. PAPPARDELLE !15" Slightly wider than tagliatelle, this substantial pasta needs serious meat sauces to stand up to its broad strands. Classic dishes are al cinghiale (wild boar) from Emilia- Romagna and alla lepre (with hare) from Tuscany. MAFALDE !9" Similar to pappardelle, but with ruffled 01 edges that are expert at trapping sloppy sauces. PENNE !13" Tubular pasta cut on an angle to resemble a quill, or pen, SHORT hence the name. Versatile enough to take anything you throw at it, except for light, oily sauces that rarely work with any short pasta.
    [Show full text]
  • SEZIONE B - ELENCO in ORDINE ALFABETICO PER PRODOTTO Aggiornato Al 01/09/2021 B.2 ALIMENTI SENZA GLUTINE
    SEZIONE B - ELENCO IN ORDINE ALFABETICO PER PRODOTTO aggiornato al 01/09/2021 B.2 ALIMENTI SENZA GLUTINE PRODOTTO IMPRESA CODICE ABONETT GALLETTE DI SAPORI DELLE MARCHE 14407 PANE BIO MAIS ABONETT GALLETTE DI SAPORI DELLE MARCHE 14410 PANE CON FARINA DI MIGLIO ACCHIAPPI FARMO S.P.A. 7227 Adele - biscotti rotondi glassati MSG ITALIA S.R.L.S. 905 al cioccolato AFARABELLA GNOCCHI DI BIOALIMENTA - S.R.L. 3836 PATATE SG Agluten Baci di dama NOVE ALPI S.R.L. 457 Agluten Bacioni vari gusti NOVE ALPI S.R.L. 486 Agluten Bastoncini all'olio NOVE ALPI S.R.L. 466 extravergine di oliva Agluten Bianconeri frolla e NOVE ALPI S.R.L. 467 cioccolato AGLUTEN BISCOTTI AL NOVE ALPI 17044 CACAO AGLUTEN BISCOTTO DEL NOVE ALPI 17048 MATTINO AL BURRO AGLUTEN BRIOCHE NOVE ALPI 18268 Agluten Brioche con gocce di NOVE ALPI S.R.L. 312 cioccolato Agluten Brioche con uvetta NOVE ALPI S.R.L. 316 AGLUTEN BRIOCHE SENZA NOVE ALPI 18269 ZUCCHERO AGLUTEN CANESTRELLI AL NOVE ALPI 17873 CIOCCOLATO SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17871 ALLA MELA SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17872 ALL'ALBICOCCA SENZA ZUCCHERO SENZA GLUTINE Agluten Ciambelline allo yogurt NOVE ALPI S.R.L. 468 Agluten Cioccocake NOVE ALPI S.R.L. 494 Agluten Cioccocake plum cake NOVE ALPI S.R.L. 469 al cioccolato Agluten Coccosfizi con cocco NOVE ALPI S.R.L. 470 rapè AGLUTEN CROISSANT NOVE ALPI 18272 Agluten Croissant ai frutti di NOVE ALPI S.R.L. 596 bosco Pagina 1 PRODOTTO IMPRESA CODICE Agluten Croissant al Pistacchio NOVE ALPI S.R.L.
    [Show full text]
  • 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.
    [Show full text]
  • Risotto Con Radicchio & Marroni
    Risotto con radicchio & marroni Ho trascorso tutta la mattina nel tentativo di pubblicare questa ricetta, ma sono stata impedita dai continui starnuti :-( Ho trascorso le ultime ore con i fazzolettini in mano a girovagare per casa, nel tentativo che prima o poi questo sperpetuo finisse, e così pare!! Vi volevo salutare per il week end lasciandovi meditare su questo risottino, non tanto per gli ingredienti, anche se comunque per me la combinazione è molto azzeccata, quanto per la modalità di preparazione che ha richiesto “fatica zero”. Non mi piace generalmente fare pubblicità, ma è anche vero che quando trovo un prodotto buono, mi viene facile parlarne, in questo caso si tratta delle mie pentole AMC. Non so quanti di voi le conoscono, io le uso da sempre, comunque si tratta di pentole di acciaio con il fondo molto spesso, che permettono di cuocere gli alimenti in modo sano. Io non le sfrutto sicuramente per tutte le potenzialità che hanno, ma alcune cose le ho acquisite. Per esempio la verdura è possibile cuocerla senza acqua, in modo che vengano mantenute intatte le loro proprietà nutritive, ma si può anche friggere e rosolare, tutto in modo sano. Io da tempo ho scoperto la comodità di cuocervi i risotti, ma non avevo ancora avuto modo di raccontarvelo. Procedo solitamente con il rosolare la cipolla in un po’ d’olio (lo preferisco al burro), aggiungo il riso (che peso in una tazza), faccio rosolare il tutto, aggiungo il brodo bollente pari al doppio del volume del riso (è per questo che lo peso nella tazza :-), chiudo il coperchio, lascio andare per 1-2 minuti a fuoco alto, poi da quando comincia a sobbollire abbasso la fiamma, metto il timer e aspetto, a dire il vero nel frattempo faccio tante altre cose! Una volta tolto il coperchio, aggiungo il parmigiano, manteco per bene e voilà pronto il risotto.
    [Show full text]
  • Cucina Tradizionale Romagnola E Rivisitata, Pesce, Pizzeria
    Cucina tradizionale Romagnola e rivisitata, Pesce, Pizzeria Pasta fresca di nostra produzione, acquistabile su prenotazione Tagliatelle, Tagliolini, Cappelletti, Tortelli Passatelli, Strichetti, Strozzapreti e Maccheroncelli al torchio. (*prodotto congelato) Crudité di pesce Crudo di pesce €25,00 Tartare di tonno con salsa teriaky. €15,00 Tartare di salmone con mela verde e salsa di soia €12,00 Antipasti di pesce Degustazione di antipasti di pesce €19,00 Gamberi in pasta Kataifi con salsa agrodolce €13,00 Isalatina di polipo con peperoni, cetriolo e olive taggiasche €13,00 Pane pugliese allo zafferano con samone marinato €10,00 Bruschetta con stracciatella, pomini e acciughe del Cantabrico. €9,00 Baccalà mantecato con la burrata su schiacciatina romagnola. €12,00 Antipasti di carne Il tagliere rustico con salumi, squacquerone, piadina e pizza fritta per 2 persone €18,00 Fiori di zucca in tempura ripieni di ricotta e menta €10,00 Flan di ricotta con cips di patate viola su crema di melanzane. €9,00 Parmigiana di zucchine con scamorza e salvia €9,00 Crostini misti €9,00 Pizza fritta, squacquerone e fichi caramellati €8,00 Primi di carne Tagliatelle al ragù della tradizione €8,00 Maccheroncello viola con pomodoro fresco basilico e burrata €9,00 Tortelli di ricotta e spinaci, burro e salvia €9,00 Cappelletti con salsa allo zafferano, verde di zucchine e mandorle tostate €10,00 Passatelli con speck e rucola su crema di parmigiano €10,00 Primi di pesce Tagliolini allo scoglio €17,00 Cappellacci neri ripieni di branzino con vongole e pomodorini €14,00 Risotto alla marinara €13,00 Passatelli ai frutti di mare €16,00 Tortello di asparagi e capesante al burro di crostacei.
    [Show full text]
  • The Geography of Italian Pasta
    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
    [Show full text]
  • Chart-Of-Pasta-Shapes
    KNOW YOUR 1 of 6 Photographs by Chris Rochelle PASTA (Images not actual size) Here’s a guide to help you tell your paccheri from your penne, your rotelle from your rotini. For more info on the sauces for each pasta, go to www.chow.com / stories / 11099. ACINI DI PEPE ANELLI/ANELLINI BAVETTE BUCatINI CALAMARI SAUCES: Soup SAUCES: Pasta Salad, Soup SAUCES: Pesto, Seafood, SAUCES: Baked, Tomato SAUCES: Seafood, Tomato Tomato Know Your Pasta 2 of 6 CAMpanELLE CAPELLINI CASARECCE CAVatELLI CAVaturI SAUCES: Butter/Oil, Cream/ (a.k.a. Angel Hair) SAUCES: Cream/Cheese, SAUCES: Cream/Cheese, SAUCES: Pasta Salad, Cheese, Meat, Pasta Salad, SAUCES: Butter/Oil, Cream/ Meat, Pesto, Seafood, Meat, Pasta Salad, Soup, Vegetable Vegetable Cheese, Pesto, Seafood, Tomato, Vegetable Vegetable Soup, Tomato, Vegetable CONCHIGLIE DItaLINI FarfaLLE FETTUCCINE FREGULA SAUCES: Cream/Cheese, SAUCES: Baked, Pasta Salad, SAUCES: Butter/Oil, Cream/ SAUCES: Butter/Oil, Cream/ SAUCES: Soup, Tomato Meat, Pasta Salad, Pesto, Soup Cheese, Meat, Pasta Salad, Cheese, Meat, Seafood, Tomato, Vegetable Pesto, Seafood, Soup, Tomato, Vegetable Tomato, Vegetable Know Your Pasta 3 of 6 FUSILLI FUSILLI COL BUCO FUSILLI NAPOLEtanI GEMELLI GIGLI SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Meat, Tomato Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad,
    [Show full text]
  • Antipasti in Brodo
    Antipasti Antipasto all’italiana - Serves two (G) $28 Prosciutto di Parma, Speck Tirolese, Cotechino, homemade dry salsiccia, house-cured in Extra Virgin Olive Oil baby artichokes, eggplant & shallots, 36 month aged Parmigiano Reggiano and insalata russa Carpaccio di filetto di manzo con sedano e tartufo nero fresco in Olio Extra Vergine d’Oliva di prima spremitura (G) $18 Grass-fed beef tenderloin carpaccio, fresh celery, Parmigiano Reggiano and black summer truffles, cold first-pressed Extra Virgin Olive Oil Mozzarelline allo speck e asparagi (G) $17 Baby buffalo mozzarella imported from Italy, Speck Tirolese, asparagus spears and cherry tomatoes, cold first-pressed Extra Virgin Olive Oil Involtini di melanzane al pomodoro e basilico (G) (V) $14 Eggplant rolled with Parmigiano Reggiano and parsley, oven baked, our special homemade fresh tomato and basil sauce Tarta di carciofi $14 Warm artichoke tart prepared with Mortadella di Bologna, eggs, cream and Parmigiano Reggiano, baby greens salad dressed with Aceto Balsamico Originale di Modena vinaigrette Carciofi crudi all’olio di prima spremitura, cuore di sedano, Parmigiano Reggiano invecchiato 36 mesi (V) $12 Raw artichoke heart in cold first-pressed Extra Virgin Olive Oil, celery, mâche, 36 month aged Parmigiano Reggiano Insalata croccante di mele verdi, noci e gorgonzola (G) (V) $12 Green apples, fennel, walnuts, Belgian endive and champignon mushrooms, apple vinegar vinaigrette, Gorgonzola imported from Lombardia, Italy Gamberi, sedano, champignon e tartufo al Passito di Pantelleria
    [Show full text]
  • Lunch Menu July 2016
    503-636-4104 Lunch Menu Insalata & Zuppa (all can be made Vegetarian, Vegan, or Gluten Free) Zuppa Minestra del Giardino or Zuppa del Giorno - A bowl of our homemade vegetarian minestroni or soup of the day. 6.50 Insalata Mista - Our house salad: tossed wild greens with vine ripe tomatoes dressed with olive oil and balsamic vinaigrette. Served with blue cheese crumbles. 6.50 Piatto Misto - Soup and salad combination. 13.00 Insalata di Spinaci - Fresh spinach with crispy pancetta, grated Bra Duro cheese and mushrooms, lightly tossed with a grain mustard and honey dressing. 13.00 Insalata con Gamberetti alla Griglia - Mixed greens and radicchio, with grilled zucchini, mushrooms and prawns; tossed with our grain mustard and honey dressing. 16.00 Panino Served with house salad or soup Vegetariano "La Mimma" - Fresh tomatoes, onion, fresh mozzarella, provolone cheese, and wild greens on grilled ciabatta bread. 13.00 (Vegetarian) Italiano - The authentic italian prosciutto and fresh mozzarella cheese sandwich. 13.00 - Riccardo's - Sandwich of sliced mortadella, capocollo ham, finocchiona salami, provolone, tomato, onion and italian dressing, dusted with parmigiano reggiano cheese. Served on a hard-crusted baguette. 15.00 Pollo - A boneless filet of chicken, grilled with roasted eggplant, red onion, peppers and smoked mozzarella, served on ciabatta bread. 15.00 Verona - Our family recipe of Italian sausage & mozzarella cheese sandwich served on a hard-crusted baguette. 13.00 Palio - The traditional Riccardo's meatball & mozzarella cheese sandwich on a hard-crusted baguette.13.00 Pasta Served with house salad or soup. (add your choice of 2 homemade meatballs or sausages for $4.50) Pasta of the Day, served with your choice of sauce: (can be made Gluten Free with a Polenta substitution) Pomodoro - Fresh tomato and basil marinara sauce.
    [Show full text]
  • Le Ricette Degli Amici Di Cucinait
    Cucina regionale: Primi Piatti Le ricette degli amici di cucinait - Natale 2001 - Ed i t o r i a l e ucina del territorio, ricette della memoria, primi piatti “di famiglia” che oggi si ripropongono, in certe occasioni, puntualmente, con tutto Cil rigore della tradizione, eppure con i piccoli nuovi dettagli che inevitabil- mente arricchiscono o semplificano la formula originaria. Questo librino, che raccoglie una selezione delle ricette proposte dagli amici di cucinait, in autunno, nel forum “Cucina regionale: Primi Piatti”, è il nostro Regalo di Natale a chi frequenta il sito; un Ricettario ricco di quasi 150 ricette, rap- pr esentative di tutta Italia, arrivate a cucinait anche da amici lontani; il ri- sultato di un lavoro comune, tra la redazione on line (che ne ha curato l’editing) e gli autori, che hanno voluto part e c i p a re, anche questa volta, con entusiasmo, competenza e disponibilità. Questo librino è soprattutto la st r a o r dinaria prova di come uno strumento nuovo, come il Web, consenta il rec u p e r o di antiche tradizioni domestiche e gastronomiche, faciliti il con- fr onto tra culture e territori diversi. E a chi sostenesse ancora che Internet toglie volto alle persone, la comunità di cucinait prova, invece, la grande anima che con questo mezzo si può esprimere. Buona lettura e Buon Natale a tutti! Piemonte 2 ANTICHI RIPIENI E RICCHI SAPORI verizzarle con un poco di farina di meliga, avvolger- Nella cucina piemontese, oltre alle zuppe, pre p a r a t e le su se stesse e trarne dei taglierini di circa 3 mm di spesso con verd u re di stagione, parti di maiale e spessore; metterli ben aperti sopra un vassoio rico- pane raffermo, ci sono moltissime qualità di ravioli, perto da una salvietta leggermente infarinata e farli ripieni per lo più di carne.
    [Show full text]
  • Le Pizze Le Minestre Le Paste Della Tradizione Per Chi Ama Le Verdure I Taglieri Le Pietanze Di Carne Le Carni Pregiate Antipast
    I Taglieri Per chi ama le verdure Per stuzzicare l’appetito Come piatti unici o da abbinare ad altro Il Tagliere della Norcineria Romagnola 12.50 Tagliere vegetariano 13.50 Salame di maiale brado, prosciutto ubriaco al sangiovese, polpette vegetariane, crescioncino agli spinaci, pinzimonio, coppa stagionata con chiodi di garofano e cannella, burrata, fricandò, melanzane alla parmigiana, verdure marinate pancetta arrotolata con pepe, cicciolo campagnolo, Lasagne di farro con verdure di stagione 12.00 squacquerone con fichi caramellati. Il Tagliere della Norcineria di Parma 15.00 Burger vegetale (patate, legumi e verdure) con verdure gratinate 11.00 Salame liberato ogm free, Mariola di salame, prosciutto Parma 20 mesi, Melanzane alla parmigiana 10.00 mortadella classica di Bologna Pasquini, fiocco di culatello, lonzardo, scaglia di parmigiano reggiano e aceto balsamico Pedroni Insalatona Passatelli 9.00 misticanza, pomodori, insalata verde, radicchio, carote, fagiolini verdi, feta, bocconcini di Gran Tagliere del Passatelli ...si mangia in due 28.50 mozzarella, tonno, uovo sodo, piselli, pomodorini essiccati, aceto balsamico Pedroni Mortadella classica di Bologna, prosciutto Parma 20 mesi, salame di mora romagnola, coppa romagnola stagionata, Insalatona Greca 8.00 Cipolla rossa, cetrioli, olive nere, pomodoro, feta, origano Mariola di salame, schiacciata calabra, Taleggio tradizione bergamasca, pecorino Giovinbacco al sangiovese, squacquerone e fichi caramellati. Friccandò di verdure 7.00 Servito con gnocco fritto e piadina Cipolle al forno
    [Show full text]