DOCSLIB.ORG

Spuntini Pizza Antipasti Fish / Pasta

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Spuntini Pizza Antipasti Fish / Pasta Spuntini Antipasti Mixed olives (v+) — 5 Kohlrabi, apple, mint, pistacchio, pecorino (v) —7 Sage and Anchovy fritters (g) — 5 Mushroom polpette, aioli (v)(g)— 7 Charcuterie selection – ask waiter — choose 3 for 15 Devils Fennel, mustard, vinegar, anchovy (g)— 7 Pizza crudo – garlic, parmesan, sea salt (w)(v)(g) — 9 Grilled Jerusalem artichoke, bagna cauda, parsley salad (g)— 7 Green salad, pickled walnut, walnut dressing (v+) (g) — 6 Pizza Carmelised onion tarte tatin, buttermilk dressing (v)(g) — 8 Margherita (v)(g) — 9 Roast delica pumpkin, rosemary, hazelnuts, maldon salt (v)— 7· Spinach, feta, garlic confit (w)(v)(g) — 13 White polenta, smoked eel, picked samphire, eel brodo — 8.5 Tomato, ’Nduja, scamorza, spring onion (g) — 14 Pan seared squid, gremolata, potato, endive, pangrattato (g)— 9 Wild mushroom, duck egg, taleggio (w)(v)(g) — 13 Duck arrosticini, grapes, orange (g) — 9 Tomato, pepperoni, mozzarella, rocket (g) — 14 Pumpkin, smoked tomato, pesto, crispy kale, walnut (w)(v+)(g) — 14 Tomato, pineapple, mortadella, mozzarella, pickled chilli (g) — 14 Fish / Pasta Potato, smoked anchovy dust, mozzarella, rosemary (w)(g) — 12 Fish of the Day – ask waiter Seafood, tomato, mozzarella, paprika, salsa rossa (g) — 15 Homemade pastas of the Day – ask waiter (w) = white based pizza (v) = vegetarian (v+) = vegan (g) = gluten Turn over to read our wine menu ☞ Gluten free bases available £ 2 surcharge. Please note: whilst our pizza base is made from glutenfree flour, it’s made in an environment in which wheat flour is present We serve brunch on Saturday & Sunday from 11am. and we cannot guarantee there is no cross contamination. Please ask your waiter for further information, full list of allergens and also for help with additional options for vegans and children. We add a 12.5 % discretionary service to all bills. Sparkling Red • LIGHT • Cavit, Prosecco ‘Lunetta’ Brut DOC, NV — 5 | 30 Veneto, Italy Renegade London Pinot Noir 2017 organic — 9 | 36| 55 Bethnal Green, UK Agricola del Farneto, Frisant Bianco, 2018, Kaltern Blauburgunder, Pinot Nero, 2017, biodynamic — 7.8 | 31 | 46 organic, biodynamic, unfiltered frizzante — 5.5 | 33 Alto Adige, Italy Emilia Romana, Italy • MIDS • Ciello Rosso Nero d’Avolo IGP, 2017, organic — 4.3 | 17.2 | 23 White Sicily, Italy • LIGHT • Tendu, Aglianico / Barbera / Montepulciano, 2016, litre bottle, low intervention, organic, chilled — 6.6 | 25.7 | 51 Badagoni, Mtsvane, 2017 natural — 5.9 | 23.6 | 35 Napa, California Kakheti, Georgia Wine & Roses, Bastida, Tempranillo, 2016 — 5.5 | 22 | 33 Vinho Verdi Azal, 2018 Basque, Spain low intervention, organic — 6/24/36 • FULL • Amarante, Portugal Boutinot Cairanne Sans Artifices, Cairanne AOC, 2017, no sulphite, organic — 5.8 | 23 | 35 Catarratto Musita, 2018, organic — 4.6 | 18.4 | 28 Rhône, France Sicily, Italy Agricola del Farneto, Rio Rocca Berzmèin, 2015, organic, biodynamic — 5 | 20 | 29 • MIDS • Emilia Romana, Italy Cantina Valpantena ‘Torre del Falasco’, Garganega, 2018 — 4.4 | 17.4 | 23 Veneto, Italy Beers / Softs Lucky’s Pinot Grigio, 2017, low intervention, organic — 6.7 | 27 | 44 Hunter Valley, Australia Peroni Red 4.7% "Nabio Organic Lager 4.5% Roma, Italy— 4.7 Fiumicino, Italy — 7.75 Tendu, Vermentino, 2016, La Zia Ale 5.5% litre bottle, low intervention, organic — 6.6 | 25.7 | 51 Five Points Pale Ale 4.4% Fiumicino, Italy — 7.75 Napa, California Hackney, UK — 5.9 Dammen IPA 5% Fiumicino, Italy — 7.75 • FULL • Braybrooke Keller Lager 4.8% Leicestershire, UK — 5 Hawkes Urban Orchard Cider 4.5% Agricola del Farneto, Rio Rocca Spèrgle, 2016, East London, UK — 6.4 organic, biodynamic, unfiltered — 5 | 20 | 29 Partizan IPA 6.5% Emilia Romana, Italy Bermondsey, UK — 6.6 Aiguade Moritz 0.0% no alcohol Barcelona, Spain — 3.8 Fierce Tangerine Tart Sour Beer 4.5% Rosé Aberdeen, Scotland — 6.25 Square Root Ginger Beer 0% Hackney, UK - 3.5 Château Gairoird Rosé, 2018, biodynamic — 6 | 23 | 34 Steve American Lager 4.2% Chinotto Côtes de Provence, France gluten free, vegan Lardo, UK - 3 Please ask to see our full wine list Homerton, UK — 6 Please ask to see our full soft list.
Load more

Recommended publications
  • Primi INSALATE Arrosticini Grande Piatto MISTO
    07.23.21 things for lunch INSALATE things with greens spuntini snackable shareable things Panzanella | 16 pane OTTO | 9 Housemade Smoked Rustic Bread, Local Heirloom Tomatoes, Warm Housemade Otto Bread, Butter, Cucumber, Red Onion, Basil, Roasted Tomato Vinaigrette Whipped Lardo, Sea Salt ALLa GRIgLiA things from the grill insalata verde | 15 BURRATA | 19 Leafy Greens, Soft Herbs, White Balsamic Vinegar, Liuzzi Burrata, Texas Pecans, Extra Virgin Olive Oil Cozze Affumicate | 27 Extra Virgin Olive Oil and Sea Salt Smoked PEI Mussels, Smoked Tomatoes, Saffron Brodo, Basil, Grilled Bread insalata di farro | 18 Farro Salad, Seasonal Vegetables, Grilled Red Onions, Arancini | 13 Tonno alla brace | 38 Profound Farms Greens, Red Wine Vinaigrette Carnaroli Rice, English Peas, Scamorza Wild Yellowfin Tuna, Baby Artichokes, Taggiasca Olives, Meyer Lemon, Red Onion Barbabietole | 16 filetto crudo | 19 pollo | 26 Castelfranco, Coal Roasted Beets, Salsify, Goat Cheese, Creekstone Hand-Sliced Smoked Beef, Profound Farms Clover Honey 3-day Brined Green Circle Chicken, Cara Cara Orange Mustard Greens, Charred Lemon Vinaigrette Smoked and Scorched, Profound Farms Greens Prosciutto San Daniele | 18 braciola di maiale | 36 Dok Dall’ava Prosciutto San Daniele 24-Month DOP Berkshire Pork Chop, Charred Rapini Pesto, Rosemary tagliata di manzo | 35 Olive al Forno | 9 Smoked Terra Sausage | +7 Tuna Conserva | +12 Warm Olives, Extra Virgin Olive Oil, Lemon Peel, Local Butchers Cut Steak, Potatoes, Rosemary, Extra Virgin Olive Oil, Sea Salt Charred Gulf Shrimp
    [Show full text]
  • Motivations and Barriers for Sheep and Goat Meat Consumption in Europe: a Means–End Chain Study
    animals Article Motivations and Barriers for Sheep and Goat Meat Consumption in Europe: A Means–End Chain Study Serena Mandolesi 1 , Simona Naspetti 1,* , Georgios Arsenos 2 , Emmanuelle Caramelle-Holtz 3, Terhi Latvala 4, Daniel Martin-Collado 5, Stefano Orsini 6, Emel Ozturk 7 and Raffaele Zanoli 7,* 1 Department of Materials, Environmental Sciences and Urban Planning (SIMAU), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; [email protected] 2 Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, P.O. Box 393, GR-54124 Thessaloniki, Greece; [email protected] 3 The French Livestock Institute/Institut de l’Elevage (IDELE), Campus INRA—Chemin de Borde Rouge, CEDEX, BP 42118-31321 Castanet Tolosan, France; [email protected] 4 Economic Research, Natural Resources Institute Finland (Luke), Koetilantie 5, 00790 Helsinki, Finland; terhi.latvala@luke.fi 5 Animal Production and Health Unit, Agrifood Research and Technology Centre of Aragon (CITA), Gobierno de Aragón, Avenida Montañana 93, 050059 Zaragoza, Spain; [email protected] 6 Organic Research Centre, Trent Lodge, Stroud Road, Cirencester, Gloucestershire GL7 6JN, UK; [email protected] 7 Department of Agricultural, Food and Environemntal Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; [email protected] * Correspondence: [email protected] (S.N.); [email protected] (R.Z.); Tel.: +39-071-220-4929 (R.Z.) Received: 15 April 2020; Accepted: 18 June 2020; Published: 26 June 2020 Simple Summary: In Europe, human consumption of sheep/goat meat is lower than for other types of meat (e.g., chicken, beef). This study contributes to a better understanding of why/why not sheep/goat meat is consumed in Europe, and which are the relevant attributes, situations associated with small ruminants’ meat consumption by consumers.
    [Show full text]
  • Abruzzo Equals Montepulciano “Arrosticini” Recipe Dante Marramiero
    Who is Bacco? “Life is too short to Bacco Selections is based in Pinehurst NC. We are direct im- drink bad wine”... porters and independent distrib- drink Bacco’s! utors of fine Italian wines in the Carolinas. Bacco, nevertheless The Bacco Wine Times is also the Roman God of wine. VOL. I...No. 8 www.baccoselections.com Copyright © 2018 Bacco Selections LLC Dante Marramiero “Arrosticini” The Marramiero family has cul- with the passion and dedication tivated grapes since the begin- that has been handed down over Recipe ning of the last century. After generations. This tradition has a careful selection of existing been the lifeblood of the land rootstocks in the sixties and sev- that has always yielded its finest, Arrosticini are tender skewers of lamb enties, they planted new vine- and uniquely Abruzzese, fruit. cooked over an open fire, called ar- yards to expand production. Marramiero wines are the rustelle in the local dialect. Initially, Another important step came in the early nine- fruit of this legacy, combining a love the slender kebabs were made from the ties when Dante Marramiero, in an effort to of the land with a respect for progress. meat of castrated sheep, but nowadays marry modern technology with traditional ag- they tend to be a mix of lamb and mut- ricultural methods, builds the current winery. “I urge you never to betray work, from ton. It is thought that the skewer origi- Fascinated by a landscape that passed in quick wherever it comes, desire and love it. If nated as a portable food for shepherds succession from the peaks of Gran Sasso, through you lose it, find it again, because in it, you to cook outdoors and the small pieces the rolling hills of the Masseria Sant’Andrea, will find fidelity, serenity and well-being.” of meat cooked quickly while remain- and down to the sea, Dante Marramiero quick- This quote expresses the spirit of a man who ing succulent.
    [Show full text]
  • Menu-Settembre-2020.Pdf
    STREETALIAN FOOD VENETO BACCALA MANTECATO Sì con polenta croccante di Mais Biancoperla EURO 12,00 POLLO “LATTE E MIELE” FRITTO brevettato da De Marchi-Littamè-Scudellaro accompagnato da salsa allo yogurt, senape e cerfoglio EURO 14,00 “SAOR” scampi e gamberi fritti con “saor” di cipolla, uvetta e pinoli all’aceto “Pahontu” il saor è una salsa agrodolce veneziana che risale al 1300 citata anche da Carlo Goldoni ne “Le donne de casa soa”. I marinai la usavano per conservare il pesce povero da portare durante i viaggi ed era costituita da cipolla e aceto che veniva usata a starti sopra le sarde, le moeche o gli sfogeti. EURO 13,00 TRENTINO ALTO ADIGE TORTA DI PATATE con porcini, speck e Morlacco del Grappa EURO 14,00 EMILIA ROMAGNA PINZINI FERRARESI fritti accompagnati con Prosciutto Crudo di Parma D.O.P. 36 mesi e crema di burrata EURO 14,00 LOMBARDIA POLPETTE BIO polpette di manzo “Pantano” fritte servite con jus di vitello, stracciatella, gel di peperoncino e aneto EURO 12,00 PIEMONTE TARTARA E TARTUFO tartara di manzo “Pantano” 150g con tartufo nero, spuma di Parmigiano, nocciole accompagnata da midollo di vitello EURO 20,00 LIGURIA FRISCEU filetti di baccalà fritti in pastella al nero di seppia su crema di patate al lime e maionese agli agrumi EURO 20,00 TOSCANA LAMPREDOTTO focaccia di Ezio Marinato farcito con il lampredotto EURO 12,00 LAZIO CARCIOFI ALLA GIUDIA carciofi fritti serviti con spuma di ricotta e polvere di menta EURO 12,00 MOZZARELLA IN CARROZZA mozzarella di Bufala Campana D.O.P.
    [Show full text]
  • Morso. We Specialise in Fresh Handmade Pasta Which
    Olives Bella di Cerignola DOP 3 Morso homemade ricotta ciabatta bread 4 Fresh Torpedino salad mini San Marzano 5 Welcome to Morso. We specialise in tomatoes, Tropea red onion DOP, tarragon, fresh handmade pasta which we serve balsamic dressing alongside a selection of freshly made British beef Carpaccio grass fed beef rump, Italian 8 Italian-inspired small bites. A couple of wild rocket, black truffle emulsion, Parmigiano bites and a pasta per person is good Reggiano DOP start. Swordfish crudo sashimi swordfish loin, blood 8 orange & grappa dressing, rosemary, crispy capers, fennel Egg yolk Raviolo homemade ricotta, baby 8 spinach, Clarence Court egg, butter, crispy sage, Parmigiano Reggiano DOP Arancini tomato & mozzarella crispy risotto bites, 6 pea & Pecorino DOP sauce Gnocchi ai funghi mixed seasonal mushrooms, 8 white wine, butter, Pangrattato Polenta chips Parmigiano Reggiano DOP, 4 parsley, fresh Torpedino tomato ketchup Maltagliati spicy Calabrian ‘nduja, fennel seeds, 9 pork sausage, baby spinach, Parmigiano Grilled baby gem lemon mustard dressing 4 Reggiano DOP Aubergine & Fregola aubergines & fennel ragu’, 7 Spaghetti al pomodoro fresh mini San Marzano 7 Sardinian Fregola pasta, ricotta, Scamorza tomato sauce, Parmigiano Reggiano DOP cheese Tagliatelle cacio e pepe Pecorino Romano DOP, 8 Roasted Squash & Cavolo Nero ricotta, roasted 8 Grana Padano DOP, black pepper, butter onions, chilli pumpkin seeds, balsamic dressing Cavatelli alle cime di rapa egg free Cavatelli pasta, 8 Chicken Arrosticini garlic & rosemary marinated 9
    [Show full text]
  • Istock - Getty Images LATIUM
    82 Rome, Colosseum, © belenox - iStock - Getty Images LATIUM Latium is an area worth getting to know, beaches, the lovely cli's, all along the a land rich in blends of art, culture and coastline, from Tarquinia beach to the nature, the crossroads of Mediterranean white sand of Sabaudia with its famous civilization and of Etruscan, Sabine, Sam- dunes, to the clear waters of San Felice al nite, Campanian and Latin peoples. The Circeo and Sperlonga, an authentic region probably got its name from the Tyrrhenian fishing village, down to Gae- Latins, whose most recent history min- ta, with its split mountain overhanging gles with that of Rome and the Pontifical the sea. There are very charming under- State, the Terra del Lavoro and the King- water itineraries along the lovely seabeds dom of the Two Sicilies. A compound of the Pontine islands, to underwater memory that only a few dozen years ago caves, fields of posidonia, lobsters and recovered its role as a unique tourist at- even submerged shipwrecks. traction, together with that of the capital The counterpoint to the sea are the city. Nowadays the region stands out beautiful mountains, rich in avifauna and with its many charms, from spas to spec- biodiversity, which mark out the region’s tacular lakes, from gentle hilly scenery to ridge and follow its outline from the bor- charming beaches, from archaeology ders of Tuscany to Campania, from the and art to the great wealth of traditions. Rieti salt road to the Abruzzo National Latium is a wonderland, the essence of Park. Then there are the Monti della Laga natural beauty, historic remains and a and della Duchessa, the magical Simbru- variety of food and wine related to the ini mountains, the heart of Latium, the soil and the simplicity and wholesome- Ausoni mountains and the Aurunci, ness of the crops.
    [Show full text]
  • PASTA Things
    Original WOOD BURNING ITALIAN GRILL things Designed to be shared, Per La Tavola features ingredients from our best PASTA with pasta local producers cooked on the wood-burning grill. Arrosticini SPIEDINI spaghetto con pomodori affumicati | 19 SPIEDINI MISTI | 55 TO SHARE Alfeltra Spaghetto, Fire-Roasted Tomatoes, Basil speared meat things more speared things A Selection Of Our Favorite Spiedini, Grilled To Order; add mozzarella di bufala +6 6 for 12 | 12 for 22 Includes Mixed Arrosticini, Calamari, Bigeye Tuna, Spiedini di Polpo | 22 Gamberetti and Funghi Trombetta Mafaldine alla Nerano | 22 Montone Braised and Grilled Octopus, Housemade Mafaldine, Green Zucchini, 18-Month Parmigiano Weiser Farms Fingerling Reggiano® DOP, Basil Mature sheep (Mutton) Wagyu Short Rib | 110 TO SHARE Pachamama Farms, OR Potatoes, Lemon Agrodolce Snake River Farms American Wagyu Boneless Short Rib Rigatoni alla Norma | 24 POLLO funghi trombetta | 12 Seasoned Simply with Sea Salt and Extra Virgin Olive Oil Housemade Rigatoni, Smoked Tomato, Eggplant, King Trumpet Mushroom, Chicken Things on the Side Smoked Ricotta *Arrosticini are a classic regional dish regional a classic are *Arrosticini the is Mutton, or Montone, Abruzzo. from arrosticini. used for meat original Jidori Farms Villa Manidoro Aceto Per La Tavola Scorched Carrots, Rosemary Potatoes, Girl N Dug Farms Balsamico Mixed Greens Tagliatelle ai funghi | 25 manzo Housemade Spinach Pasta, Mushroom Ragù, Roasted Angus beef Calamari | 14 Cordyceps, 18-Month Parmigiano Reggiano® DOP Snake River Farms, OR Charred
    [Show full text]
  • Arrosticini Di Salmone Gratinati / Salmon Kebabs Au Gratin 300 G Mare Più Astuccio / Case
    SCHEDA TECNICA PRODOTTO FINITO / TECHNICAL DATA SHEET FINISHED PRODUCT Cod. FARRSAL002 REV.1 del 03/10/2019 Arrosticini di salmone gratinati / Salmon kebabs au gratin 300 g Mare Più Astuccio / Case Via Arno 7, 63824 Altidona (FM) - Telefono 0734 931254 Fax 0734 935014 [email protected] 1. Definizione commerciale / Commercial definition: Arrosticini di salmone gratinati / Salmon Nome Commerciale/ Commerciale Name: kebabs au gratin Preparato gastronomico a base di salmone panato congelato / Denominazione di vendita/ Sale Description: Gastronomic preparation base on frozen salmon au gratin Marchio / Brand Name: Mare Più Peso / Weight: 300 g Peso netto / Net weight : 300 g Confezione / Package: Astuccio / Case Nr. Confezioni per unità di vendità / Number of 12 package for sales unit: T.M.C. / Best before: 18 MESI / MONTHS Codice EAN / EAN Code: 8012608000179 Codice EAN 128 / EAN 128 Code (01)08012608000179(15)XXXX(10)XXXXXX 2. Composizione del prodotto / Product composition Peso/g - Tolleranza / Ingredienti / Ingredients Tipologia / Typology % Weight/g Tolerance Salmone / Salmon cubetto / cubes 1 x 1 mm 65,0 195,0 +/- 20 % farina di grano tenero di tipo "0",lievito di birra e sale Pangrattato / Bread Crumbs / type ''0'' soft wheat flour, brewer's yeast and salt Kornflakes Prezzemolo / Parsley Liofilizzato / Lyophilized Spezie / Spices Liofilizzato / Lyophilized 35,0 105,0 +/- 20 % Pastella / Batter Olio di semi di girasole / Sunflower oil Sale / Salt Olio extravergine di oliva / Extra virgin olive oil Totale / Total 100,0 300,0 Etichettatura
    [Show full text]
  • Febbraio 2005 Intrattenimento 2 EDITORIALE Bazar 02 2005
    mensile di intelligente n.11 febbraio 2005 intrattenimento 2 EDITORIALE bazar 02 2005 www.bazarweb.info MAra Codalli RoBerta FABrizi Eugenia ROmanelli Direttore arTistico Vera RIsi CRIstiana SCoppA REsponsaBile Direttore responsabile conDirettore REsponsaBile Servizi WEB Comunicazione bazar 02 2005 laboratori studenti la sapienza 3 www.bazarweb.info CRITICAL LIVING: CONSUMO ETICO E RESPONSABILE Tutti conoscono il commercio equo e solidale, moltissimi ne parlano, tanti lo praticano quotidianamente. Ma quanti di noi sanno dove è nato? E quando? E cosa sono i Gas? E i Res? Sconosciute sigle chimiche? No, piuttosto soggetti economici tradizionali (commercianti, produttori, persone) che operano in maniera rivoluzionaria. Perché il mondo si cambia a partire dalle busta della spesa Degli Studenti de l’Università La Sapienza di Roma CRIstiana SCoppA REsponsaBile Comunicazione 4 studenti la sapienza laboratori bazar 02 2005 www.bazarweb.info Il CEeS Il CEeS (commercio equo e solidale), oFair trade, secondo la dizione anglosassone adottata a livello internazionale, nasce in Olanda Quando la qualità diventa etica: negli anni Sessanta per poi diffondersi in tutti gli altri paesi europei. prodotti “buoni”, equi e solidali Il principio di fondo è quello di garantire un compenso equo e servizi Non saranno scintillanti e addomesticati come quelli che ci ammiccano dagli socio-sanitari ai piccoli produttori dell’America latina, dell’Africa, dell’Asia scaffali dei supermercati, ma dalla loro hanno una marcia in più: l’ e dei Paesi dell’Est. Tutti i prodotti del CEeS sono corredati di una prodotti alimentari (caffè, tè, cacao, miele, frutta secca, cioccolata,eticità spezie,. I scheda tecnica che ne spiega le caratteristiche e illustra i passaggi etc.etc.…) sono coltivati nel rispetto delle persone e dell’ambiente, molti provengono da agricoltura biologica, e, soprattutto, nascono da una logica che economici intervenuti.
    [Show full text]
  • Italian Cuisine Meal Structure
    ITALIAN CUISINE MEAL STRUCTURE • Aperitivo - Aperitif usually enjoyed as the opener to a large meal, eg: Aperol, Campari, Cinzano, Lucano, Prosecco, Spritz, Vermouth. • Antipasto - “Before Meal”, hot or cold starters, eg: cold cuts (affettati), bruschetta, carpaccio, vitello tonnato, marinated vegetables. • Primo Piatto - “First Plate”, usually consists of a hot dish like pasta, risotto, gnocchi or soup. • Secondo Piatto - “Second Plate”, considered the main course, usually fish or meat served with contorni. • Contorno - “Side Dish”, salad or cooked vegetables (verdure) served with secondo piatto. • Formaggio e frutta - “Cheese and Fruits”, the first dessert. Cheese may feature in antipasto and contorno. Buffalo mozzarella and burrata are popular antipasti. • Dolci - “Sweets”, cakes, torts, panacotta, gelati, and biscotti. (Tiramisu is a well know Italian dessert.) • Caffe’ - “Coffee” • Digestivo - “Digestive”, help to digest a large meal, eg: amaretto, amaro, galliano, grappa, limoncello, nocino, sambuca, strega, tia maria. Regional Foods of Italy • Each of the 20 regions of Italy promote their own food specialities. Below is a list of what the regions are best know for: • Abruzzo and Molise – Arrosticini, little pieces of lamb on wooden sticks cooked on coals. • Basilicata – Troccoli and Capunti, spaghetti-like pasta that is a thick and short oval that resembles an open empty pea pod. • Calabria – Macaroni with pork, eggplant and salted ricotta. • Campania – Pizza. • Emilia-Romagna – Parma ham, Parmigiano Reggiano cheese, Bolognese, tortellini, lasagna, tagliatelle. • Friuli-Venezia Giulia – San Daniele del Friuli ham, patina (meatballs made from smoked meats) gnocchi and polenta. • Liguria – Savoury pies, artichokes. • Lazio – Pasta alla cabonara and all’amatriciana. • Lombardy – Risotto, ossobucco. • Marche – Suckling pig.
    [Show full text]
  • Sabatinis Main Menu
    Sabatinis Main Menu Cover charge $25 per person Begin your experience at Sabatini’s with selections from Chef Angelo’s repertorio the rich heritage of Italy has inspired Princess Cruises® APERITIVO from the beginning. Stuzzichino Della Casa* warm rustic whole-wheat loaf, tuscan zonzelle with The detail of Italian craftsmanship has been roasted tomato & bell pepper passata, prosciutto crudo, extra virgin olive oil, balsamic vinegar reflected in the ships we’ve built as well as our culinary offerings through a history of authentic Italian executive chefs and recipes. The latest ANTIPASTI (choose one) evolution of the Sabatini’s menu features antipasti Alici V and pastas designed by the acclaimed Italian Chef fried zucchini & yellow squash, smoked scamorza, toasted house made crostini Angelo Auriana, former executive chef at the Frittino di Paranza Michelin-starred Valentino’s and co-owner and chickpea fritters, squid, prawns, eggplant, carrots, executive chef at both The Factory Kitchen and green beans, lemon garlic aioli Officine Brera in Los Angeles, California. Piemontesi roasted bell peppers, capers, marinated anchovies, green garlic basil vinaigrette Arrosticini di Agnello grilled lamb skewers marinated with oregano & extra virgin olive oil, arugula salad Burrata V cow’s milk burrata, roasted golden beets, fava beans, mint basil vinaigrette, toasted hazelnuts SOUP/SALAD (choose one) Grana Padano Fondue V celery, foraged mushrooms, toasted hazelnuts Insalat di Sedano, Scarola e Pere Alla Scorza D’Arancia V escarole, white celery, pear, orange zest Cover charge of $25/person includes one selection from each course. V Vegetarian option Chef Angelo’s rustic pasta is inspired by the More of Princess’s Executive Chefs hail from fresh, Northern Italian flavors of his Italy than from any other nation.
    [Show full text]
  • Food Safari Fire Free
    FREE FOOD SAFARI FIRE PDF Maeve O'Meara | 288 pages | 01 Dec 2015 | HARDIE GRANT BOOKS | 9781743791066 | English | South Yarra, Australia D-Smart GO - Food Safari: Fire Grilled Spanish mackerel. Maeve explores Food Safari Fire best chargrilled street food from around the world, including Greek pork souvlaki, Food Safari Fire arrosticini, Malaysian satay, Vietnamese beef in betel leaves and Mexican fish tacos. Pescado zarandeado fish taco. Beef in betel leaf. In this episode, Maeve chats to a baker, a Food Safari Fire acclaimed pizza maker, and several chefs with a fiery passion for this style of cooking. Pizza Margherita. Onion, parsley and sumac Food Safari Fire sogan piyazi. Grilled sardines. Marinated pork belly asado. Chilean salsa pebre. Onglet steak with biryani spices. Over the past 5, years, the basic design of the tandoor oven has not changed, making it one of the oldest cooking devices on earth. In this episode, Maeve seeks out recipes from the subcontinent and Armenia Food Safari Fire with this ancient oven, including tandoori chicken and prawns, naan, Food Safari Fire kebabs and an elaborate roast pumpkin. Don't be surprised if you end wanting a tandoor in your own backyard! Tandoori chicken. Tandoori prawns. The ancient tradition of roasting a whole Food Safari Fire over a fire has always been visually spectacular and incredibly delicious. Churrasco de picanha. Piri piri chicken. As the cuisines of the world developed different techniques to cook with flame, they also developed a unique range of pots and pans. Chicken, seafood and pork perol. Claypot chicken rice. This high-energy episode celebrates classic Asian Food Safari Fire cooked over coals.
    [Show full text]