DOCSLIB.ORG

Shelf Talkers

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

RITROVO SELECTIONS™ RITROVO SELECTIONS™ Vero Rigatoni Pasta Vero Cavatelli Pasta Southern Italian pasta cut made with durum Southern Italian pasta cut made with durum wheat fl our. Produced in a small production wheat fl our. Produced in a small production pastifi cio in Matera, a true terroir for dry pasta. pastifi cio in Matera, a true terroir for dry pasta. By L’ Ultimo Forno. By L’ Ultimo Forno. RITROVO SELECTIONS™ RITROVO SELECTIONS™ Vero Calamarata Pasta L’Ultimo Forno Ferricelli Pasta Organic, non-GMO durum wheat pasta from Matera The historical city of Matera has been known in Basilicata. Excellent for seafood and vegetable- for pasta making since the 15th century. Ultimo based sauces. Try with Ferrante Controne beans Forno is maintaining this tradition, as well as using a Roman-age grain, Senatore Cappelli, which and snacking peppers. By L’ Ultimo Forno. is easily digestible and deliciously hearty. The unique shape of this pasta is perfect for anything from olive oil and breadcrumbs to pork sugo. RITROVO SELECTIONS™ RITROVO SELECTIONS™ Traditional Squid Ink Pasta Porcini Pasta Thin-cut tagliolini pasta with a ‘deep sea’ green This delicate tagliolini-cut pasta - paired with hue, due to the addition of squid ink, a centuries’- truffl e oil and Casina Rossa Porcini Salt - is old Mediterranean favorite. This is the ideal sea the perfect harvest meal. This Piemonte-made food pasta - use it with sautéed seafood, and red pasta is delicate in texture yet rich in color and and white sauces alike. Extraordinary together fl avor. Truly a restaurant-quality dish from a with Casina Rossa Lemon Oil and Sea & Salt. bag. By I Peccati di Ciacco. By I Peccati di Ciacco. RITROVO SELECTIONS™ RITROVO SELECTIONS™ Tajarin Egg Pasta Barolo Tagliolini Pasta A fi ne, traditional Italian egg pasta. Il Macchiaiolo To pair with their wonderful Pasta Sauce with Barolo.Il Pastas are produced by I Peccati di Ciacco, located Macchiaiolo Pastas are produced by I Peccati di Ciacco, in the village of Moneu Roero, in the Piedmont region located in the village of Moneu Roero, in the Piedmont of Italy. The area is world-famous for its wine and its region of Italy. The area is world-famous for its wine and black and white truffl es. All of their products are made its black and white truffl es. All of their products are made in small batches, following regionally-inspired recipes in small batches, following regionally-inspired recipes with careful attention made to maintaining homemade with careful attention made to maintaining homemade quality and freshness. By I Peccati di Ciacco. quality and freshness. By I Peccati di Ciacco. RITROVO SELECTIONS™ RITROVO SELECTIONS™ Pasta di Aldo Tagliatelle Egg Pasta Pasta di Aldo Pappardelle Pasta Classic cut. From Ascoli-Piceno, a vibrant zone Classic wide cut, still delicate. From Ascoli-Piceno, of Le Marche at the multi-regional intersection a vibrant zone of Le Marche at the multi-regional between Umbria, Abruzzo, and Lazio, this textured, intersection between Umbria, Abruzzo, and Lazio, egg pasta is delightful and light, owing to artisanal this textured, egg pasta is delightful and light owing production methods and top-quality basic materials. to artisanal production methods and top-quality basic materials. Voted #1 egg pasta in Italy. Voted #1 egg pasta in Italy. RITROVO SELECTIONS™ RITROVO SELECTIONS™ Pasta di Aldo Egg Pasta with Buckwheat Flour Pasta di Aldo Egg Pasta with 100% Farro Flour From Ascoli-Piceno, a vibrant zone of Le Marche From Ascoli-Piceno, a vibrant zone of Le Marche at the multi-regional intersection between Umbria, at the multi-regional intersection between Umbria, Abruzzo, and Lazio, this textured, egg pasta is Abruzzo, and Lazio, this textured, egg pasta is delightful and light owing to artisanal production delightful and light owing to artisanal production methods and top-quality basic materials. Bold fl avor methods and top-quality basic materials. 100% farro with wheat and buckwheat fl our. Voted 1 egg pasta fl our (wheat free). Voted #1 egg pasta in Italy. in Italy. RITROVO SELECTIONS™ RITROVO SELECTIONS™ Pasta di Aldo Egg Pasta with Italian Truffl e Pasta di Aldo Egg Pasta with Saffron Delicate egg pasta, fl avored with real Italian truffl e. Classic cut. From Ascoli-Piceno, a vibrant zone From Ascoli-Piceno, a vibrant zone of Le Marche of Le Marche at the multi-regional intersection at the multi-regional intersection between Umbria, between Umbria, Abruzzo, and Lazio, this textured, Abruzzo, and Lazio, this textured, egg pasta is egg pasta is delightful and light, owing to artisanal delightful and light owing to artisanal production methods and top-quality basic materials. Voted #1 production methods and top-quality basic materials. egg pasta in Italy. Voted #1 egg pasta in Italy. RITROVO SELECTIONS™ RITROVO SELECTIONS™ Folgie di Carciofo, Artichoke Leaf Pasta Pannocchie “Waves of Grain” Pasta Pasta with natural fl avors of artichoke puree. Goes A pasta cut unlike any other, it forms a 6-inch well with seafood, soups, and pasta bianco sauce. wavy, dense pasta “fi let” that can be served whole, By Casina Rossa. or broken into pasta corta of any length desired. Its thick texture holds red and white, thin and thick sauces; broken into pieces it can dress up minestrone or pasta in brodo. By Casina Rossa. RITROVO SELECTIONS™ RITROVO SELECTIONS™ “Lastra di Pasta” Pasta Wraps Orecchiette Pasta From Roccascalegna, Abruzzo comes another Orecchiete, ‘little ears’ of pasta, easily hold rich, beautiful creation to enjoy at home with your chunky pasta sauces due to their handsome favorite pasta sauce: ‘Lastre’, wide strips of thin shape and sauce-gripping texture. Great with egg pasta. You can wrap up your favorite fi lling Radici of Tuscany Chickpeas and rapini. By in them, make classic lasagna, or even use like a very wide pappardella with any chunky sauce Casina Rossa. ingredients. By Casina Rossa. RITROVO SELECTIONS™ RITROVO SELECTIONS™ Bucatini Pasta 100% Durum Semolina Conchiglie Giganti Pasta This is a hearty version of a classic pasta, typical of These Conchiglie Giganti, or ‘giant seashells of central Italy. Serve with your favorite red sauce or in pasta’, cradle sauce and ingredients together, Rome style, all’amatriciana. And with Casina Rossa on the label comes the guarantee of artisan quality- making every bite a savory delight. Artisan -both in terms of ingredients (100% natural Pugliese made with all-natural, Italian wheat fl our. Use durum wheat) and production (smallpastaficio). with pasta sauces, pestos, and baked pasta Instant, restaurant quality with Sugo al Pomodoro. dishes. By Casina Rossa. By Casina Rossa. RITROVO SELECTIONS™ Monnezza (‘Odds and Ends’) Pasta This kaleidoscopic mix of different pasta corta (short pasta) by Casina Rossa is both versatile and visually appealing. Artisan made with all-natural Italian wheat fl our. Toss simply with red sauces or use to make a superb macaroni and cheese. RITROVO SELECTIONS™ RITROVO SELECTIONS™ Stringozzi all’Arancia (Orange) Lasagna Squares Stringozzi with the delicate fl avor and aroma Fresh squares of golden egg pasta. Great for of orange, from the addition of orange juice homemade lasagnas, giant or open-faced and essential oils. Heavenly when served ravioli, or rolled cannelloni style pasta dishes. with seafood or duck, but also a rare, low-cal Wonderful to precook and have on-hand to use treat when simply tossed with lemon-infused throughout the week for quick meals. Handmade for RITROVO® by the Santorellis, in limited extra virgin and Parmigiano. By La Romagna. quantities. By La Romagna. RITROVO SELECTIONS™ RITROVO SELECTIONS™ Stringozzi Pasta with Saffron Stringozzi Fantasia (Three Flavors) Made with real Umbrian saffron from With each color in this “Italian fl ag trio” of pastas Citta del Castello. Pair with Casina Rossa representing a different, natural fl avor (tomato for red, traditional for white, and basil for green), a Saffron & Salt. By La Romagna. variety of delicious combinations are possible with merely the addition of extra virgin olive oil. Double the fl avor by adding tomato sauce, garlic, or pesto to your favorite color, or toss all three fl avors together for an exotic, fi ve-star pasta! By La Romagna. RITROVO SELECTIONS™ RITROVO SELECTIONS™ Stringozzi al Tartufo (Black Truffl e) Grattini Pasta Stringozzi fl avored with dried porcini Couscous-like, multi-use pasta, adds mushrooms and Umbrian black truffl es, fl avorful body to Sicilian-inspired recipes, these stringozzi are an “ultra-Umbrian” soups, baked dishes, desserts. Cook like dish. Incomparable tossed with truffl e- regular egg pasta and fl avor with organic infused extra virgin olive oil, or truffl e salt pine nuts and dried fruit, or use to absorb - both as an elegant side dish or main plate. juices in meat or vegetable-based main By La Romagna. dishes. By La Romagna. RITROVO SELECTIONS™ RITROVO SELECTIONS™ Stringozzi Umbri (Plain) Lemon Stringozzi Traditional Umbrian knife-cut durum wheat pasta Square-cut long pasta, accented with citrus lunga similar to spaghetti but with a “shoelace” fl avors from fresh lemon juice and lemon square cut. They have a hearty structure resistant essential oil. Tantalizing fl avor combo, a to overcooking and a wholesome wheat fl avor that natural with seafood and delicately fl avored makes them a favorite among retail customers and dishes: shellfi sh, Casina Rossa’s Sea & Salt 5-star chefs alike. Great with red sauces or ragus, or (with grated Bottarga), basil and mint. Also simply with Umbrian extra virgin olive oil, black truffl e fantastic with Asian ingredients. A fi ve-star shavings, and a pinch of sea salt. By La Romagna. pasta favorite! By La Romagna. RITROVO SELECTIONS™ RITROVO SELECTIONS™ Pappardelle, by La Romagna 100% Farro Umbricelli Professional and home chefs alike clamor A unique pasta.
Recommended publications
  • Home-Made Pasta

    Home-Made Pasta

    Piccolo Home-made Pasta 1. Tagliolini al Salmone ............................................................................................................................. € 11,50 (cream, fresh tomato, smoked salmon) 2. Tagliolini al nero di seppia .................................................................................................................... € 10,00 (fresh tomato, tomato sauce, squid ink) 3. Tortelloni ai funghi porcini .................................................................................................................... € 11,00 (filled with spinach and ricotta, cream and porcini mushrooms) 4. Tortelloni di carne .................................................................................................................................. € 12,00 (filled with meat tomato sauce and sirloin tip) 5. Cannelloni di verdure ............................................................................................................................ € 10,00 (filled with spinach and ricotta, béchamel, carrot, courgette, eggplant and parmesan) 6. Pappardelle con champignon e speck .................................................................................................. € 10,00 (tomato, champignon mushrooms, smoked ham, fresh tomato and cream) 7. Triangoli ................................................................................................................................................. € 11,00 (filled with spinach, ricotta, mushrooms with butter and sage sauce or smoked salmon) 8. Tagliolini
  • Halušky with Sauerkraut

    Halušky with Sauerkraut

    Halušky with Sauerkraut 4 servings Active Time: 35 min. Total Time: 35 min. Level of Advancement: 1/5 Halušky are most likely the easiest pasta meal made from scratch. It is superfast and at the same time, super tasty. Halušky are a traditional Slovak Shepherd’s meal. Ingredients: Halušky batter: 2 LB of potatoes 1 large egg ½ TSP of salt 2 ½ cups of all-purpose flour Sauerkraut: 2 TBSP of frying oil - adjust if needed 1 large onion - peeled and finely chopped ½ LB of bacon - chopped into small pieces * 1 LB of Sauerkraut (drained, amount before draining) ½ Stick (2 OZ) of butter ½ TSP of salt ½ TSP of ground pepper * Skip for a vegetarian option Tools: Chef's Knife & Cutting Board Measuring Spoons & Measuring Cups Peeler Box Grater or Kitchen Mixer with Grater Attachment or Food Processor Immersion Blender or Food Processor or Blender 2 Large Mixing Bowls (about 8 QT or more) Silicone Spatula Large Sauce Pan or Medium Pot (about 6 QT) Large Fry Pan or Large Stir Fry Pan - Wok or Large Sauté Pan (12" or more) Halusky/Spaetzle Press or Colander (with Holes about ¼”) Strainer www.cookingwithfamily.com Cooking with Family © 2021 1 Directions: 1. Potato preparation: 1.1. Briefly rinse the potatoes under cold water and then peel. 1.2. Shred the potatoes into a large mixing bowl. Use the fine-sized holes for shredding. 2. Halušky batter: 2.1. Add: 1 large egg ½ TSP of salt Thoroughly stir together with a spatula until nicely combined. 2.2. Process until smooth with an immersion blender. 2.3.
  • Catalogo Fratini 2014 Rev DEF

    Catalogo Fratini 2014 Rev DEF

    prodottiprodotti artigianaliartigianali umbriumbri artisanalartisanal productsproducts ofof umbriaumbria I l nostro pastificio Fratini nasce nel 1950 da una idea di Libio Fratini che, con la preziosa collaborazione della moglie Santa Romagna, apre la prima bottega per la produzione di pasta nel territorio umbro. Giorno dopo giorno in loro sono cresciute l’esperienza e la passione per l’arte della pasta, che è stata sapientemente trasferita nei loro prodotti. Oggi la qualità e la genuinità degli antichi sapori è conservata dalle figlie e dai nipoti che rappresentano ormai la terza generazione dedita alla produzione della pasta. The handicraft pasta factory Fratini was established in 1950 by Mr. Libio Fratini who, with the precious cooperation of his wife, opened the very first fresh pasta shop in the Umbria Region. Today the quality and the genuinity of the ancient flavours is carried out by Libio Fratini’s daughters and grandsons who represent the third generation of pasta making. The quality of Pasta Fratini’s products is to be found in the accurate choice of the ingedients which are transformed in the finished product in an updated laboratory where the main policy is the respect of the public health regulations. Over the years, experience and fantasy had enanched the range of products in order to satisfy the demands of the customers who have alaways been identifying “Pasta Fratini” as a family who has got passion in the pasta making. Respecting the traditional tecniques of the pasta making “Pasta Fratini” uses the lamination tecnique which consists in having two cylinders contrasting each other in order to make the pasta thinner without getting it hot.
  • Giorgione Appetitoo

    Giorgione Appetitoo

    Il menu di Giorgione Appetitoo ANTIPASTI Bruschette Pate’ di fegato alla umbra Melanzane piccanti Radicchio e acciughe Peperoni Funghi e tartufo Pomodoro a quadretti Leccornie Prugna in un velo di barbazza Frittatine Cipolla Zucchine Tartufo Torcoli salati Verdura di campo ripassata con salsiccia Indivia stufata con pinoli, uvetta e alici Bietolina lessata Cocci caldi Coratella di abbacchio piccantina Fagioli all’ uccelletto Piselli e guanciale Favetta con guanciale Crema di fave con cicoria ripassata Fagioli con le cotiche Cocci freddi Insalata di farro Panzanella ricca Fritto Cipolle ad anelli e verdure varie Mele verdi Pomodori verdi Costolette di agnello panate Coniglio pastellato Affettati e formaggi Salsicce secche di cinghiale Prosciutto Salame Capocollo Pecorino romano in forma da scaglia Pecorini vari con miele vario Pecorino di fossa con marmellata Caciotte toscane Torte al testo Verdura ripassata Capocollo Mortadella Prosciutto Prosciutto e fichi Verdure gratinate Zucchine Cipolle Melanzane Peperoni Pomodori PRIMI PIATTI Primi Capunti erbe di campo e guanciale Tagliolini pomodorini e basilico Gnocchi di patate al sagrantino Pappardelle al sugo d’oca Cappelli del prete (grossi ravioli ricotta e spinaci), ai funghi porcini Vincisgrassi (lasagna senza besciamella) Stringozzi alla spoletina (semplici al pomodoro piccante) Ravioli al profumo di limone in salsa rosa (delicatissimi!!) Umbricelli all siciliana (pasta corta con capperi, pinoli, uvetta, sardine,pistacchi e pomodoro) Lasagna bianca con salsiccia e funghi o con carciofi Spaghetti
  • Antipasti Pasta Beverages

    Antipasti Pasta Beverages

    Antipasti Buttermilk piadina, smoked prosciutto, ricotta, honey, radicchio 15. Crispy brussels sprouts, hummus, meyer lemon, french curry 13. Gulf tuna crudo, tangerine, ginger, tiny coriander, puffed middlins 17. Vegetarian caesar, bambi romaine, roasted sunchokes, hakurei, crostini 14. Wild calamari in sicilian tomato brodetto with pine nuts and caperberries 14. Roman fried cauliflower, mint, capers, lemon 11. Pork belly bruschetta, chicken liver mousse, fall kimchi, palm sugar 13. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Southern fried chicken parm with creamy collards & fusilli 19. Crispy white lasagna slab, tennessee pecorino, “tricolore” sauce 17. FRESH Squash tortelloni, guanciale, kale, sage, apple marmellata 19. Wide pappardelle, bolognese gravy, american parm 18. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. EXTRUDED / HAND- MADE Blackened red fish, soft polenta, meyer lemon butter, rainbow chard 19. BoccaLupo ramen, collard/pork belly brodo, momofuku egg, boiled peanuts 19. Occhi di lupo, lamb sausage, broccoli, smoked tomato, covington feta 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with poached pear & gingersnap crumbs 8. Big Ry’s chocolate “éclair”, mousse, feuilletine, candied tree nuts 10. Caramel apple tart, brown butter gelato, pecan sandie, mascarpone 10. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness. .
  • Pasta -12- Ravioli Polenta Al Forno -14- Pasta Fresca -15- Crostacei -16- Polli -15- Vitello -19- Carne & Pesce

    Pasta -12- Ravioli Polenta Al Forno -14- Pasta Fresca -15- Crostacei -16- Polli -15- Vitello -19- Carne & Pesce

    PASTA -12- RAVIOLI (gluten free pasta available upon request, $4 extra) RAVIOLI ARAGOSTA– homemade lobster ravioli with pink vodka sauce -18- RAVIOLI DI ZUCCA– homemade butternut squash ravioli with PENNE ARRABBIATA–penne pasta with a spicy tomato basil sauce butter sage sauce -15- LASAGNA – homemade meat lasagna RAVIOLI SPINACI– homemade spinach ricotta ravioli with RIGATONI ALLA NORMA–tomato, eggplant, basil and ricotta cheese Bolognese meat sauce -15- SPAGHETTI CON POLPETTE–homemade meatballs in a classic tomato RAVILI PORTOBELLO–homemade Portobello mushroom ravioli, with a parmesan basil sauce cream sauce -14- RIGATONI AMATRICIANA– pancetta, onions and pecorino romano GLUTEN FREE CHEESE RAVIOLI (6 per order, choose any sauce) –18- cheese in a tomato basil sauce PENNE POLLO E BROCCOLI–penne pasta with chicken, broccoli, garlic cream sauce SPAGHETTI CARBONARA–pancetta, shallots, black pepper & egg yolk -14- with a touch of cream POLENTA AL FORNO LINGUINE PUTTANESCA- with capers, kalamata olives, garlic, tomato (Terracotta Baked Polenta) basil sauce GAMBERI– with shrimp in a Sambuca, bell pepper tomato sauce MELANZANE PARMIGIANA – organic eggplant topped with mozzarella in GORGONZOLA – with wild mushrooms and gorgonzola cheese a tomato basil sauce baked and served with penne alfredo in a rosemary cream sauce RIGATONI SALCICCIA- with sausage, bell peppers, garlic, tomato basil PUTTANESCA- olives, capers & garlic in a tomato basil sauce sauce CINGHIALE– with wild boar ragu` PENNE TRICOLORE- with bufala mozzarella, mushrooms, basil in a
  • Creative Sushi Rolls Sushi (2Pc) / Sashimi (3Pc)

    Creative Sushi Rolls Sushi (2Pc) / Sashimi (3Pc)

    view drink menus beer right from your wine phone or visit tnmenu.com cocktails DINNER APPETIZERS & SHARING PLATES LOBSTER BISQUE 5.5|8 CREAMY MAC & CHEESE 14 lobster, heavy cream, sherry three cheese blend, parmesan crust | + short rib 2.5 | + lobster 4.5 ONION SOUP 7 MARKET PLATTER 19 roasted garlic, gruyere prosciutto di parma, sopressata, chorizo, chef’s cheese assortment, mixed olives, roasted peppers & artichokes SEASONAL BUTTERNUT SQUASH 5.5|7.5 cinnamon dusting MEDITERRANEAN PLATE 16.5 chick pea hummus, roasted peppers, fennel salad, vegetables, assorted olives, warm pita BLISTERED SHISHITO PEPPERS 12.5 SHORT RIB CHEESE FRIES 13.5 soy & lime glazed, dried seaweed fried potato wheels, cheddar, thin cut short rib flakes, sesame seeds MEATBALLS & WHIPPED RICOTTA 15 FRESH BUFFALO MOZZARELLA 14.5 house blend of beef, veal & pork, sweet marinara sauce, toasted roma tomato, basil, balsamic drizzle sourdough bread add prosciutto di parma | 5.5 PROSCIUTTO WRAPPED SCALLOPS 18 BANG-BANG TEMPURA SHRIMP 15.5 pan seared diver scallops, cherry tomato & asparagus cous cous lightly battered, sweet-chili dipping sauce SPAGHETTI CACIO E PEPE 14 PAN-ROASTED classic peppercorn butter broth, crispy kale, pan roasted prosciutto BOURBON MUSSELS 16 PEI mussels, bourbon infused spicy creamy bacon broth STEAMED EDAMAME 10 sea salt, tajin chili lime seasoning TOASTED SESAME BRUSSELS SPROUTS 12.5 flour dusted & fried, ginger soy garlic WASABI FILET 20 glazed, toasted sesame garnish porcini-herb crusted filet mignon, served medium rare, grilled asparagus spears,
  • Grocery List

    Grocery List

    “A Place to Meet” Groceries To Go Shopping List NOTE: All items are based on availability and pricing is subject to change. QTY Grocery Item Retail Price QTY Grocery Item Retail Price BREAD EGGS Rustic Italian Bread—Everyday $6.50 Waseda Tri Color Eggs—1 Dozen $4.99 French Baguette—Everyday $5.00 Yuppie Hill Brown Eggs—1 Dozen $3.99 7-Grain Sourdough—Everyday $7.00 Rustic White Sourdough—Everyday $7.00 BUTTER / PEANUT BUTTER White Sourdough—Thursday Only $8.50 Pine River Dairy Unsalted Butter—1 lb $5.99 Ciabatta—Tuesday Only $4.00 Goodlife Creamy Peanut Butter—14 oz $4.99 Sesame Ciabatta—Friday Only $4.00 Goodlife Crunchy Peanut Butter—14 oz $4.99 SOUP MEATS SOUP Pint—any flavor $6.99 Bell & Evans Free Range Whole Chicken $4.99 / lb SOUP Quart—any flavor $13.99 Il Ritrovo Ground Chicken—bulk $5.99 / lb Vegetable Minestrone Soup—1quart $13.99 Ferndale Market Ground Turkey—bulk $4.29 / lb Potato, Leek, Sausage, Kale Soup—1 quart $13.99 Waseda Farms Beef Stew Meat $9.99 / lb Chicken Dumpling Soup—1 quart $13.99 Waseda Farms Ground Beef—bulk $8.99 / lb Field to Fork Chili—1 quart $13.99 Il Ritrovo Ground Veal—bulk $10.99 / lb Il Ritrovo Ground Lamb—bulk $10.99 / lb STOCK Waseda Farms Ground Pork—bulk $8.99 / lb Vegetable Stock—1 quart $4.99 Field to Fork Ground Pork—bulk $5.99 / lb Chicken Stock—1 quart $4.99 Field to Fork Italian Sausage—bulk $8.99 / lb Pork Stock—1 quart $9.99 Field to Fork Bacon $11.99 / lb Beef Stock—1 quart $11.99 Lobster Stock—1 quart $16.99 PRODUCE Organic Honey Crisp Apples $2.99 / lb FROZEN TO GO ITEMS Organic Cara
  • Menú Gourmet

    Menú Gourmet

    Appetizers Bruschetta Parma Ham (Grilled bread rubbed with Garlic, Tomato, Ham, Pecorino, Basil) 11. Bruschetta Arugula (Grilled bread rubbed with garlic, Arugula, Tomato, Parmigiano cheese and Basil) 8. Meat Balls (6 Meat Balls, Tomato Sauce and bread rubbed with Garlic) 11. Classic Focaccia with Parma Ham (oven-baked Focaccia, with Parma ham) 13. Eggplant Parmigiana (layer of fried Eggplant with Cheese and Tomato Sauce) 14. Burrata (Italian milk cheese) 16. Burrata Black Truffle (Creamy Mozzarella Cheese and Black Truffle) 21. Carpaccio (Thin sliced Prime raw beef, served on a bed of Arugula and Parmigiano Cheese) 23. Mix Salumi (Parma Ham, Speck, Italian Salame, Bresaola) small 22.- big 32. Fried Calamari ( Breaded - eggs , Arugula and Cherry Tomatoes) 17. Saute’ Clams (Clams, roasted bread, Garlic, Parsley, tomato and Olives Oil) 23. Saute’ Mussels (Mussels, roasted bread, Garlic, Parsley, tomato and Olives Oil) 23 Salads and Soups Mix Salad (Mix of Arugula, Carrots, Romaine Lettuce, Tomato and Baby Spinach) 9. Caesar Salad (Romaine lettuce, Parmigiano cheese, Croutons and Bacon) 14. Octopus Salad (Salad, Grilled Octopus, Tomato Cubes, Red Onion,Vinaigrette) 19. Caprese Salad (Tomato, Arugula, Buffalo Mozzarella, Olive oil, Green and Black Olives, Oregano) 17. Tomato (Cream of fresh Tomato) 11. Pumpkin (Cream of Fresh Pumpkin) 11. Filled Pasta Ravioli Ricotta and Spinach (Pasta filled with Ricotta and Spinach, Butter and Sage) 21. Pumpkin Ravioli (Pasta filled with Pumpkin Paste, butter and Sage) 21. Baked four cheese Tortellini (Pasta filled with Ricotta, Mascarpone, Parmigiano & Pecorino, Butter and Sage) 23. Tortellini Chicken and Parma Ham (Ring-shaped handmade pasta filled with Chicken and Parma Ham, white Cream Sauce) 22.
  • Pasta Dry Brand: Gragnano Package Size: CS Description

    Pasta Dry Brand: Gragnano Package Size: CS Description

    #01 Spagh Di Gragnano Igp Product ID: 57557 Vendor ID: Category: Pasta Dry Brand: Gragnano Package Size: CS Description: #03 Tagliatelle Igp Product ID: 57560 Vendor ID: Category: Pasta Dry Brand: Gragnano Package Size: CS Description: 3 #04 Bucatini E Perci Igp Product ID: 57558 Vendor ID: Category: Pasta Dry Brand: Gragnano Package Size: CS Description: #05 Mafaldine Gragnano Product ID: 57562 Vendor ID: Category: Pasta Dry Brand: Gragnano Package Size: CS Description: #10 Pappardelle Pette Igp Product ID: 57745 Vendor ID: Category: Pasta Dry Brand: Gragnano Package Size: CS Description: 4 #11 Spaghetti Al Metro Product ID: 57555 Vendor ID: Category: Pasta Dry Brand: Gragnano Package Size: CS Description: #12 L'orecchietta Artigia Product ID: 62684 Vendor ID: Category: Pasta Dry Brand: Gragnano Package Size: CS Description: #21 Penne Rigate(zite)igp Product ID: 56960 Vendor ID: Category: Pasta Dry Brand: Gragnano Package Size: CS Description: 5 #263 Cannelloni Product ID: 63971 Vendor ID: Category: Pasta Dry Brand: Gragnano Package Size: CS Description: #27 E Matasse Tripoline Product ID: 62686 Vendor ID: Category: Pasta Dry Brand: Gragnano Package Size: CS Description: #33 Tubettoni Igp Product ID: 56963 Vendor ID: Category: Pasta Dry Brand: Gragnano Package Size: CS Description: 6 #34 Pennette Liscie Igp Product ID: 56961 Vendor ID: Category: Pasta Dry Brand: Gragnano Package Size: CS Description: #35 Macchrunciell Li Igp Product ID: 56962 Vendor ID: Category: Pasta Dry Brand: Gragnano Package Size: CS Description: #38 Paccheri Gragnano
  • Antipasti Mt Zero Olives, Grissini 10 Oysters, Red Wine Vinegar, Shallot

    Antipasti Mt Zero Olives, Grissini 10 Oysters, Red Wine Vinegar, Shallot

    Antipasti Mt Zero Olives, Grissini 10 Oysters, Red Wine Vinegar, Shallot 5ea Duck Liver Parfait, Fig Jam, Crostini 25 Musetto, Salsa Verde, Melon 28 Pickled Tongue, Horseradish, Peppers, Radish 26 Kingfish Crudo, Strawberry, Sherry, Capers 28 Beetroot, Squacquerone, Walnut, Chard 24 Zucchini Flowers, Ricotta, Caponata 28 Baby Carrots, Saffron, Puffed Barley 26 Scampi, Butter, Garlic, Shallot 32 Cuttlefish, Salsa Verde, Onion, Pickled Witlof 30 Octopus, Pizzaiola, Tomato, Capers, Olives, Oregano 30 Palle Del Nonno, Cacio Cavalo, Fennel, Tomato 28 Pasta Testaroli, Tuscan Pancake, Basil, Olive Oil, Parmigiano 26 Tortelli Maremmani, Spinach, Ricotta, Brown Butter 28 Taglierini, Vongole, Collatura, Zucchini, Brodo, Pangrattato 32 Pici, Wild Boar Ragu, Spices 30 Pappardelle, Roast Duck, Sultana, Pine Nut 30 Secondi Whole Fish, Capers, Lemon, Tuscan Kale, Olives MP Cod, Buttered Leeks, Mussels, Fish Brodo 48 Pollastrino Diavola, Spatchcock, Rosemary, Lemon, Chilli, Grilled Polenta 48 Lamb Rump, Eggplant, Radicchio 48 Bistecca O’Connor, Flat Iron, Angus 45 Grass Fed, Porterhouse 48 Grass Fed, Scotch Fillet, Angus 58 Sher, Rump, MB 9+ Wagyu 52 John Dee Rib, 1kg 140 Contorni Panzanella, Tomato, Basil, Bread12 Peperoni, Roasted Peppers 13 Tuscan Chopped Salad, Beans, Fennel 14 Potatoes, Rosemary, Garlic14 Please speak with us regarding any dietary requirements. We endeavour to accommodate dietaries however, we cannot guarantee that any products served will be free of allergens. A 15% surcharge applies on public holidays Dolci Tiramisu 18 Crostata, Mascarpone, Fig, Honey, Pine Nut 18 Almond Semifreddo, Mulberry, Marsala Zabaglione 18 Chocolate Terrine, Caramel, Banana Ice Cream 18 Gelato, Hazelnut, Ricotta, Strawberry 16 Cheese 24 Please speak with us regarding any dietary requirements.
  • Fatty Liver Diet Guidelines

    Fatty Liver Diet Guidelines

    Fatty Liver Diet Guidelines What is Non-Alcoholic Fatty Liver Disease (NAFLD)? NAFLD is the buildup of fat in the liver in people who drink little or no alcohol. NAFLD can lead to NASH (Non- Alcoholic Steatohepatitis) where fat deposits can cause inflammation and damage to the liver. NASH can progress to cirrhosis (end-stage liver disease). Treatment for NAFLD • Weight loss o Weight loss is the most important change you can make to reduce fat in the liver o A 500 calorie deficit/day is recommended or a total weight loss of 7-10% of your body weight o A healthy rate of weight loss is 1-2 pounds/week • Change your eating habits o Avoid sugar and limit starchy foods (bread, pasta, rice, potatoes) o Reduce your intake of saturated and trans fats o Avoid high fructose corn syrup containing foods and beverages o Avoid alcohol o Increase your dietary fiber intake • Exercise more o Moderate aerobic exercise for at least 20-30 minutes/day (i.e. brisk walking or stationary bike) o Resistance or strength training at least 2-3 days/week Diet Basics: • Eat 3-4 times daily. Do not go more than 3-4 hours without eating. • Consume whole foods: meat, vegetables, fruits, nuts, seeds, legumes, and whole grains. • Avoid sugar-sweetened beverages, added sugars, processed meats, refined grains, hydrogenated oils, and other highly processed foods. • Never eat carbohydrate foods alone. • Include a balance of healthy fat, protein, and carbohydrate each time you eat. © 7/2019 MNGI Digestive Health Healthy Eating for NAFLD A healthy meal includes a balance of protein, healthy fat, and complex carbohydrate every time you eat.