DOCSLIB.ORG

THE OFFICIAL PIZZA of the BOSTON RED SOX Starters and Indulgences Italian Meatballs Three Meatballs with Marinara Sauce and Garlic Bread

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
THE OFFICIAL PIZZA of the BOSTON RED SOX Starters and Indulgences Italian Meatballs Three Meatballs with Marinara Sauce and Garlic Bread THE OFFICIAL PIZZA OF THE BOSTON RED SOX Starters and Indulgences Italian Meatballs Three meatballs with Marinara sauce and garlic bread. 9 Aged Mozzarella 2 Italian Sausages Two plump sausages with peppers and onions and garlic bread. 9 Toasted Ravioli Plump cheese ravioli battered in seasoned breadcrumbs and fried to a golden brown. 8.50 Eggplant Rollatini Breaded eggplant lightly fried and rolled with a filling of Ricotta cheese and spices. Baked under a layer of Marinara and Mozzarella cheese. 8.50 Tuscan Garlic Bread An Italian baguette baked in our brick pizza oven topped with our blend of fresh garlic and herbs. Served with Marinra sauce 4 Add Aged Mozzarella cheese 2 Spinach Dip A blend of cheeses, melted until creamy and mixed with chopped spinach. Served with Regina flatbread points and corn tortilla chips for dipping. 10 Calamari Siciliani Tender white calamari rings lightly fried in a semolina and flour breading, with pepperoncini peppers and served with a spicy pepper sauce or a side of Marinara sauce for dipping. 11.50 Tuscan Olive Plate Indulgences Assorted marinated olives with Parmigiano Reggiano cheese and accompanied with Regina flatbread. 9 Antipasto Platter Sliced aged Provolone, Mozzarella cheese, imported mortadella, sliced pepperoni, thinly sliced and prosciutto, Genoa salami, pepperoncini peppers, black olives and an assortment of homemade marinated vegetables which include fire roasted red peppers, tender quartered artichoke hearts, button mushrooms and ripe plum tomatoes, served with our own balsamic dressing. (Serves 2-3) 11.50 (add Anchovies upon request) Our Famous Boneless Chicken Fingers Hand breaded chicken tenders fried to a golden brown. Served with your choice of Buffalo sauce, BBQ sauce or plain 11.50 Starters Starters Soups and House Made Salads Italian Wedding Soup Classic Wedding Soup with flavorful mini meatballs, fresh spinach, mini pasta and eggs in a light chicken broth. “Alla Salute delle belle memorie” Cup 3.50 Bowl 5.50 Minestrone Soup Vegetables blended in a light tomato broth with ditalini pasta and cannelini beans. Cup 3.50 Bowl 5.50 Soup and Salad Combo Choice of bowl of soup served with a side Caesar, Garden or House salad. 8.50 Classic Caesar Salad Crisp Romaine lettuce tossed to order with croutons and our house made Caesar dressing accented with Pecorino Romano cheese. (Anchovies upon request) Small 5.50 Entree 9.50 Add Chicken 4.75 Garden Salad Iceberg lettuce, carrots, purple cabbage, red onions and sliced Roma tomatoes served with your choice of dressing. Small 5.50 Entree 9.50 Regina House Salad Mixed greens topped with cherry tomatoes, carrot slivers, red onion rings, pepperoncini peppers, black olives, marinated chick peas, baby spinach and croutons. Served with your choice of dressing. Entree 10.50 Greek Mediterranean Garden salad mix, Feta cheese, black olives, marinated fire roasted red peppers, crisp red onions and mushrooms, served with Greek dressing. Entree 10.50 Add grilled chicken to any above salad 4.75. Add crispy calamari to any above salad 9 Dressings: Balsamic Vinaigrette, Blue Cheese, Caesar, Greek, Lite Italian, Peppercorn Ranch, Rice Wine Vinaigrette Before placing your order, please inform your server if a person in your party has a food allergy “Consuming raw or under cooked meats may increase your risk of foodborne illness, especially if you have certain medical conditions.” Calamari Siciliani Traditional Pastas Pasta Marinara Penne tossed with our house made Marinara sauce 8.50 Add Meatballs or Sausage 5 Eggplant Parmesan Breaded eggplant, Marinara sauce, Romano and Mozzarella cheese. Baked and served with a side of Penne Marinara 16 Baked Four Cheese Penne Romano, Parmesan, Ricotta and Mozzarella cheese tossed with penne pasta and Marinara sauce. 12 Add Meatballs or Sausage 5 Baked Lasagna House made four cheese lasagna; Ricotta, Parmesan, Pecorino Romano and Mozzarella cheese with Marinara sauce. 14 Mix in Meatballs or Sausages 5 Vegetarian Lasagna Thin layers of egg pasta alternated with local seasonal vegetables, mushrooms, fresh basil, Mozzarella, Romano, Parmesan cheese and Bechamel sauce. Baked on a bed of our house made Marinara and topped with Mozzarella cheese and a light cream sauce. 14 Baked Macaroni and Cheese Elbow pasta in a white cheddar cheese sauce topped with fresh breadcrumbs and baked to a golden brown. 12 Regina’s Signature Dishes Signature Regina’s Regina’s Famous Chicken Parm An 8oz., hormone free, antibiotic free chicken breast, hand breaded in our special breading. Pan fried in extra virgin olive oil and baked under sliced, fresh Mozzarella cheese. Served with a choice of Penne or Spaghetti and tossed in our house made Marinara. 15 Add chicken to any above pastas 4.75. Add shrimp to any above pastas 1.69 ea Add a cup of soup to any above 3 Add a small Garden or small Caesar Salad 4 Add a small House Salad 5 Great Additions Meatballs in sauce (2) 5 Italian Sausages in sauce (2) 5 An 18% Gratuity will automatically be added to parties of 8 or more Regina’s Famous Chicken parm Calamari Siciliani Brick Oven Baked Calzones Traditional Sliced pepperoni with fresh Ricotta mix, Mozzarella, Parmesan cheese and Regina garlic sauce. Italian Sausage Bianco Regina sausage and sausage links, roasted vegetables, Provolone cheese, Mozzarella cheese and Regina garlic sauce. Meatball Parmesan Regina meatballs, Pecorino Romano, Provolone and Mozzarella cheese and Marinara sauce. Eggplant Parmesan Hand breaded eggplant, Pecorino Romano, Provolone, Ricotta, Mozzarella cheese and Marinara sauce. Chicken Parmesan Sliced, grilled chicken, Pecorino Romano, Provolone, Mozzarella cheese and Marinara sauce. Roasted Vegetarian Roasted seasonal vegetables, baby spinach, fresh Ricotta mix, Mozzarella, Parmesan cheese and Regina Garlic Sauce. Served with our freshly prepared Marinara sauce 14 Sandwiches Sandwiches Meatball and Romano Regina meatballs and Marinara sauce with Pecorino Romano cheese served on a fresh toasted spuki roll. 10 and Eggplant Parmesan Hand breaded eggplant slices with Parmesan, and Mozzarella cheeses baked with Marinara sauce served on a fresh toasted spuki roll. 10 Spicy Grilled Chicken and Provolone Grilled chicken, oven roasted onions & peppers and Provolone cheese. Garnished with a Sriracha sauce on a fresh toasted Spuki roll. 10.25 Grilled Sausage Peppers and Onions Italian sweet sausage grilled and topped with oven roasted onions and peppers served on a fresh toasted spuki roll. 10.25 California Chicken Grilled chicken, Applewood smoked bacon, avocado spread, Alfalfa sprouts, red leaf lettuce, sliced tomato served on a fresh toasted bulkie roll. 10.25 Regina Italian North Ender Thinly sliced prosciutto, salami, Rosemary ham, Provolone cheese, red leaf lettuce and sliced tomato on a garlic butter spuki roll toasted and garnished with a spicy, Calzones Calzones cherry pepper relish. 10 All sandwiches served with a side of seasoned french fries. Substitute with a side Garden or side Caesar Salad New Classics #13 Shrimp Scampi & Spinach - Plump shrimp blended with a scampi style garlic sauce, Regina’s fresh spinach and parsley, topped with assorted cheeses 10” 15.99 16” 25.99 #18 Sausage Cacciatore Pizza - Sliced sausage links, mushrooms, roasted onions and peppers and fresh parsley over our own Marinara sauce with Pecorino Romano and Mozzarella 10” 14.59 16” 23.59 #19 Mediterranean Pizza - Marinara sauce, caramelized onions, roasted red peppers, sliced black and green olives, red pepper flakes, capers and Feta cheese. Garnished with extra virgin olive oil and fresh basil 10” 14.49 16” 23.49 #30 Rosemary Ham Bianco (White Pizza) - Roasted pineapple, fresh spinach, Rosemary ham, fresh basil, Parmesan, Mozzarella cheese and Regina’s garlic sauce 10” 14.59 16” 23.59 #41 Heirloom Tomato & Fresh Mozzarella - Garlic sauce pizza with fresh garlic, topped with a sprinkle of our aged Mozzarella and diced Fior Di Latte Mozzarella with colorful Heirloom tomatoes. Garnished with a sprinkle of chopped fresh Oregano and a drizzle of Extra Virgin Specialty Brick Oven Pizza Specialty Brick Oven Olive Oil 10” 14.49 16” 23.49 #10 Margherita (Fresh Basil) - Tomato sauce, fresh chopped basil, Mozzarella and Pecorino Romano cheese 10” 13.49 16” 22.49 #11 Giambotta (anchovies upon request) - Pepperoni, Regina sausage, salami, mushrooms, peppers, onions and Mozzarella cheese 10” 14.99 16” 23.99 #12 Vegetarian Primavera (White Pizza) - Mozzarella, mushrooms, peppers, onions, black olives, fresh basil, marinated tomatoes and artichoke hearts with our garlic sauce 10” 14.99 16” 23.99 #14 Classico - Tomato sauce, pepperoni, artichoke hearts, fresh mushrooms, Parmesan and Mozzarella cheese, and fresh basil 10” 13.99 16” 22.99 #15 St. Anthony’s (White Pizza) - Regina’s sausage, roasted onions and peppers, sausage links, Parmesan and Mozzarella cheese with garlic sauce 10” 13.99 16” 22.99 #16 Capricciosa - Sliced prosciutto, fresh mushrooms, Ricotta, Parmesan and Mozzarella cheese with tomato sauce 10” 13.99 16” 22.99 #17 Pollo Regina - Grilled chicken breast, Ricotta, Parmesan, Romano, Mozzarella Cheese, tomato sauce, fresh basil and roasted onions & peppers. 10” 14.59 16” 23.59 #20 Napoletana Pizza (Old World Style Anchovy) - A classic recipe of Marinara sauce complimented by anchovy fillets and capers, Pecorino Romano cheese, fresh garlic spiced with oregano, and spicy oil. Sprinkled with fresh Italian parsley. Cooked to perfection (Recommendation: This pizza should be cooked well done for added flavor.) 10” 13.49 16” 22.49 #21 Puttanesca - Marinated
Load more

Recommended publications
  • The Sysco Cheese Product Catalog
    > the Sysco Cheese Product Catalog Sysco_Cheese_Cat.indd 1 7/27/12 10:55 AM 5 what’s inside! 4 More Cheese, Please! Sysco Cheese Brands 6 Cheese Trends and Facts Creamy and delicious, 8 Building Blocks... cheese fi ts in with meal of Natural Cheese segments during any Blocks and Shreds time of day – breakfast, Smoked Bacon & Cheddar Twice- Baked Potatoes brunch, lunch, hors d’oeuvres, dinner and 10 Natural Cheese from dessert. From a simple Mild to Sharp Cheddar, Monterey Jack garnish to the basis of and Swiss a rich sauce, cheese is an essential ingredient 9 10 12 A Guide to Great Italian Cheeses Soft, Semi-Soft and for many food service Hard Italian Cheeses operations. 14 Mozzarella... The Quintessential Italian Cheese Slices, shreds, loaves Harvest Vegetable French and wheels… with Bread Pizza such a multitude of 16 Cream Cheese Dreams culinary applications, 15 16 Flavors, Forms and Sizes the wide selection Blueberry Stuff ed French Toast of cheeses at Sysco 20 The Number One Cheese will provide endless on Burgers opportunities for Process Cheese Slices and Loaves menu innovation Stuff ed Burgers and increased 24 Hispanic-Style Cheeses perceived value. Queso Seguro, Special Melt and 20 Nacho Blend Easy Cheese Dip 25 What is Speciality Cheese? Brie, Muenster, Havarti and Fontina Baked Brie with Pecans 28 Firm/Hard Speciality Cheese Gruyère and Gouda 28 Gourmet White Mac & Cheese 30 Fresh and Blue Cheeses Feta, Goat Cheese, Blue Cheese and Gorgonzola Portofi no Salad with 2 Thyme Vinaigrette Sysco_Cheese_Cat.indd 2 7/27/12 10:56 AM welcome.
    [Show full text]
  • 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,
    [Show full text]
  • 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.
    [Show full text]
  • NIK Lunch Menu 12.16.19
    SALADS SANDWICHES add burrata 5 . chicken 7 . salmon 8 . prawns 9 . steak 9 served with house-made potato chips CAESAR 12 PARM SANDWICH 15 romaine, radicchio, parmigiano croutons, caesar dressing choice of crispy chicken or lafrieda meatball patty with pomodoro and stracciatella KALE* 12 baby kale, apple, gorgonzola, candied walnuts ITALIAN SANDWICH 15 maple-sherry vinaigrette prosciutto, mortadella, sopressata, provolone, pickled peppers, herb dressing HOUSE 10 LUNCH ROASTED TURKEY 15 mixed greens, taggiasca olives, heirloom cherry house-roasted turkey, smoked provolone, pancetta, dijonnaise, tomatoes, pickled red onion, red wine vinaigrette $22 2-COURSE LUNCH watercress, confit tomato, pickled onion NICOLETTA CHOPPED 14 ROASTED PORTOBELLO 14 snack personal pizza romaine and radicchio lettuces, ham, provolone stracciatella cheese, watercress, garlic spread, pepperoni, olives, peppadews, chickpeas personal app sandwich toasted brioche personal salad: salad + chicken/burrata: ITALIAN COBB 16 STEAK SANDWICH 16 caesar, kale, house caesar, kale, house CHOOSE ONE CHOOSE ONE CHOOSE roasted turkey, smoked pancetta, 7-minute egg roasted prime sirloin, provolone, marinated peppers + ADD A SCOOP OF GELATO $2 heirloom cherry tomatoes, pickled red onion blue cheese, mustard dressing SNACKS HOUSE PIZZAS FRESH PASTA PIZZA BIANCA 5 signature 3-day dough SPAGHETTI POMODORO 18 house bread sticks full size // personal size semolina pasta, pomodoro add two nicoletta meatballs 8 . add burrata 3 ADD A DIP 2 each CLASSICA 18 // 11 basil pesto | calabrian chili ranch TAGLIATELLE VERDE 22 pomodoro, whole milk mozzarella tallegio fonduta spinach tagliatelle, traditional bolognese aged parmigiano, fresh basil sheep’s milk ricotta OLIVES 6 CALABRESE 23 // 15 citrus marinated olives, sopressata, pecorino GNOCCHI AL FORNO 21 thick-cut pepperoni, fennel sausage oven-baked ricotta gnocchi, parmigiano MARINATED VEGETABLES 5 red onions, pomodoro, mozzarella spinach, roasted mushrooms, smoked provolone seasonal vegetables, giardiniera style PARMIGIANA 20 // 12 ..
    [Show full text]
  • 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
    [Show full text]
  • 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.
    [Show full text]
  • Gourmet Cheese Cards (GCC43)
    GOURMET CHEESE CARDS GCC43 PROMOTE BOTH DOMESTIC AND IMPORTED CHEESE Mailing Address: P.O. Box 2118 Huntington Beach, CA 92647-0118 Plant, Offi ce & Showroom Address: 15662 Producer Lane Huntington Beach, CA 92649-1310 TOLL-FREE PHONE: (800) 852-2806 • TOLL-FREE FAX: (800) 774-8884 –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– DATE _________________________________ P.O. NO. ____________________________ ACCOUNT NAME ______________________________ STORE NO. ________________ ADDRESS _______ ____________________________________________________________ CITY ______________________________________________ ZIP ___________________ PHONE ____________________________ ORDERED BY _________________________ PLEASE SELECT FROM LIST BELOW Actual size: 4” x 3” / (2) colors: Black & Pale Yellow _____ Alouette Cups _____ Domestic Parmesan Wheel _____ Low Sodium Muenster _____ Sonoma Hot Pepper Jack _____ Appenzeller Swiss _____ Domestic Romano _____ Low Sodium Provolone _____ Sonoma Pesto Jack _____ Asiago _____ Domestic Romano Wheel _____ Low Sodium Swiss _____ Sonoma Traditional Jack _____ Baby Edam _____ Double Gloucester _____ Mascarpone _____ St. Andre _____ Baby Gouda _____ Double Gloucester _____ Mini Brie _____ Stilton _____ Baby Jack with Stilton _____ Monterey Jack _____ Stilton with Lemon Zest _____ Baby Swiss _____ Doux De Montagne _____ Montrachet _____ String Cheese _____ Beer Kaese _____ Edam Loaf _____ Montrachet with Herbs _____ Suisse Delicate _____ Bel Paese _____ English Cheddar _____ Morbier _____ Suisse
    [Show full text]
  • 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.
    [Show full text]
  • The Pasta Filata You Expect We Make It Happen
    Delvo®Cheese CP-200 The Pasta Filata you expect We make it happen Pizza and cheese snacks, such as string cheese, are enjoyed by people around the world. With the demand for these types of products increasing, cheesemakers need consistent quality and reliable Pasta Filata cheese production. The Pasta Filata category groups together cheeses, such as provolone, A total Pasta Filata solution - Synergy with Maxiren® XDS mozzarella, kashkaval, string cheese and ‘pizza cheese’. Attributes such The combination of our new coagulant Maxiren® XDS and Delvo®Cheese as shelf life stability, texture and taste help producers of these cheeses to CP-200 turns out to be the perfect marriage. Maxiren® XDS further enhances create higher value products. the benefits of Delvo®Cheese CP-200 and results in: • Consistent shredding, slicing and dicing with lesser fines and cheese DSM has designed a new series of cultures for the production of Pasta losses over extended shelf life; Filata in Europe: Delvo®Cheese CP-200. Thanks to a careful strain selection • Even more reliable browning and stretching on, for example, a pizza; process, these cultures provide the cheesemaker with a robust and reliable • Reduced dosage of the coagulant and because of the low production and add a clean, fresh taste to the cheese. The low proteolysis thermostability and its specificity, this new bovine coagulant results in over shelf life creates flexibility in processing and improved functional minimized enzyme activity in the whey. benefits like optimized stretch and cheese browning. With over 100 years of knowledge and experience in developing and Why Delvo®Cheese CP-200? producing cultures, we have helped many cheese producers to develop Reliable and consistent acidification unique products.
    [Show full text]
  • Costantino's Venda Bar & Ristorante Party Menu
    Costantino’s Venda Bar & Ristorante Party Menu Alicia Costantino 401.528.1100 Or [email protected] Passed Hors d’oeuvres Passed appetizers are sold individually. Standard is 5-7 pieces per person. A variety of 4-6 appetizers are suggested Bruschetta Italian style crostini with your choice of topping: $2.00 Tomato, mozzarella & pesto Eggplant Caponata Cannellini bean & escarole Roasted Red Pepper Fig Preserves, Gorgonzola & honey Sliced Apple, Gouda & Prosciutto Sliced pear, goat cheese, walnuts & balsamic glaze Miniature Arancini Aborio rice, ground meat, peas & mozzarella $2.50 Miniature Porcini Arancini Aborio rice, porcini & goat cheese $2.50 Mini Lump Crab Cakes $2.50 Stuffed Mushroom Caps Sausage and Gorgonzola stuffing $2.00 Shrimp Cocktail $3.00 Sea Scallops Wrapped in Bacon $3.00 Barbecue Chicken Skewer $2.00 Chicken Saltimbocca Skewer $2.00 Pesto Chicken Skewer $2.00 Lobster Wontons $2.00 Shrimp wrapped with Prosciutto in Sambuca flambe $2.00 Mini beef Wellington $2.00 Coconut Shrimp $2.00 Asparagus wrapped prosciutto $2.00 Clams Casino $2.00 Meatball and Provolone Sliders $2.50 Grilled Pizza $12.00 per pizza Margherita Pepperoni and Mozzarella Fig, Prosciutto and Arugula BBQ Chicken Portobello and Gorgonzola Sausage & Mozzarella Stationary Display Items Fruit Display $3.00 per person Assorted sliced fruit & berries Shrimp Cocktail $4.00 per person Chilled shrimp & homemade cocktail sauce Antipasto $5.00 per person Cured Meats, Olives, Roasted Peppers, Soppressata, Capicola, Prosciutto, Provolone & Mozzarella Top Tier Antipasto
    [Show full text]
  • Consultancy and Market Research Food and Dairy 1
    Consultancy and Market Research Food and Dairy www.clal.it CLASSIFICATION OF ITALIAN CHEESES According to the Italian law (Royal Decree n. 2033 of 1925), «cheese is the product obtained from whole or partly skimmed milk, or from cream, after coagulation by acidification or by renneting, also using starter bacteria or kitchen salt». Commonly cheese is considered to be a milk derivative, obtained by the precipitation of casein; therefore ricotta, which is obtained from whey, is not a cheese. Cheeses are classified on the basis of a series of parameters, which may be combined in several different manners. These parameters refer to: - type of milk employed - fat content - consistency, depending on moisture content - technology adopted during cheese-making and temperature of curd processing - duration of ripening - denomination. ►On the basis of the type of employed milk, cheeses are distinguished in: - cow milk cheeses - ewe’s milk cheeses - buffalo milk cheeses - goat milk cheeses For cheeses not produced from cow milk, indication of the species is mandatory. ►On the basis of fat content, expressed on dry matter, cheeses are classified as follows (Law n. 142/1992): - full-fat cheeses: fat content, expressed on dry matter, over 35% (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano-Reggiano, Pecorino, ecc.); - light (or semi-fat) cheeses: fat content varying between 20 and 35% on dry matter; - low-fat cheeses: obtained from skimmed milk; fat content below 20% on dry matter. It is noteworthy that for many P.D.O. cheeses obtained from partly skimmed milk (e.g. Grana Padano, Parmigiano-Reggiano, Asiago, Castelmagno, Raschera, etc.) the Product Specification only indicates a minimum fat content on dry matter.
    [Show full text]
  • 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.
    [Show full text]