158 HKD 1 STARTER + 1 PASTA + 1 DESSERT Starters Pasta

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158 HKD 1 STARTER + 1 PASTA + 1 DESSERT starters pasta All of our pastas are handmade Burrata (v) (+ 25) Cherry tomatoes, rocket leaves, olive oil Strozzapreti Truffle (+ 28) (+ 25) Black truffle sauce, Parma ham, green peas, shaved fresh truffle (+ 28) Andrea’s Cold Cuts Coppa ham, taleggio Classic Lasagna (+ 10) Beef ragu, bechamel, parmesan (+ 10) Beetroot Salad (v) Mixed leaves, endives, parmesan, balsamic dressing () Tagliatelle Shrimps, zucchini, lemon zest Beef Carpaccio Gorgonzola, walnuts, rocket leaves Eggplant Ravioli (v) Eggplant, scamorza, basil, cherry tomatoes () House Wine +40 Soft Drink +20 Pappardelle Amatriciana Guanciale, tomato sauce, white wine Beer +40 Coffee +20 dessert Tiramisu Gluten free pastas available upon request, chef will help you personally Panna Cotta Espresso or Iced Tea No service charge. All tips go to our staff. 5 cocktails white wine Classic Italian Cocktails Aperol Spritz 95 Glass/Carafe(500ml) Aperol, prosecco, soda Costamonlino, Argiolas 65/190 Negroni 95 Vermentino, Sardinia, Italy 2018 Tanqueray gin, Campari, Vermouth Rosso Marzipan Ale 95 Casali Maniago 75/240 Amaretto, ginger ale Pinot Grigio, Friuli, Italy 2017 Lama Dei Corvi, Rivera 100/320 mocktails Chardonnay, Puglia, Italy 2017 Leone D’Almerita, Tasca 90/300 Pici Punch 65 Sauvignon Blanc blend, Sicily, Italy 2017 Mango, orange, pineapple and lemon juice with fresh passionfruit Mosole IGT 95/310 Tai, Veneto, Italy 2017 Fizzilini 65 Fresh blacKberries, sage leaf, lemon juice, egg white, ginger ale Rosemary Limonata 65 red wine Home-made rosemary syrup, lemon juice, soda Glass/Carafe(500ml) Capri Italy 65 Fresh mint leaves & lime wedge, cranberry Confini Chianti Classico, Rocca 65/190 juice, grenadine delle Macié beer Sangiovese, Tuscany, Italy 2017 Villa Medoro 75/240 Montepulciano d’Abruzzo, Abruzzo, Italy 2017 Asahi (draught) 55 Amarone Tedeschi DOCG 140/450 Peroni (bottle) 65 Amarone della Valpolicella, Veneto, Italy 2015 soft drinks Sasseo, Masseria Altemura 95/315 Primitivo di Salento, Puglia, Italy 2017 Mosole DOC 95/310 Acqua Panna / San Pellegrino (750ml) 45 Refosco, Veneto, Italy 2017 Aranciata S. Pellegrino / Limonata S. Pellegrino 35 Coca Cola / Coke Light / Soda / Tonic / Ginger Ale 35 Cranberry Juice / Orange Juice 40 rose wine Coffee Glass/Carafe(500ml) Regaleali, Tasca 70/230 Coffee 35 Nerello Mascalese, Sicily, Italy 2018 Espresso / Macchiato Americano digestifs prosecco Glass/Bottle Grappa / Amaro Montenegro 70 Belstar Brut, Bisol 70/330 *Vintages may vary Glera blend, Veneto, Italy No service charge. All tips go to our staff.

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Italian-Style Chicken Noodle Soup
ITALIAN-STYLE CHICKEN NOODLE SOUP INGREDIENTS 2 tablespoons olive oil, plus some for drizzling 2 carrots, peeled and chopped into half-inch dice 2 ribs celery, chopped 2 medium leeks, trimmed and chopped 1 small onion, chopped 1 bulb fennel, trimmed and chopped 2 large cloves garlic, grated or ﬁnely chopped Salt and pepper 1 can diced plum tomatoes (15 ounces) 8 cups chicken stock 1-1 1/2 pounds poached chicken breast, diced 1 rind from a Parmigiano Reggiano cheese round 1/3 pound green beans, halved lengthwise then sliced into thirds on bias 1 pound pici (fat spaghetti) or bucatini, broken in half Serves 6-8 PREPARATION Heat the olive oil, two turns of the pan, in a soup pot over medium heat. Add the vegetables and garlic and season with salt and pepper; cover and sweat the vegetables, 10 minutes, stirring occasionally. Add the tomatoes, stock, chicken and cheese rind and bring the soup to a low boil. Add the green beans and simmer for 5 minutes longer, to tender. In another pot, heat water to a boil for the pasta; salt the water and cook the pasta to al dente. Drain and toss with a drizzle of oil. Keep the noodles separate from the soup to avoid overcooking the pasta; add them to the soup to heat through as you serve. © 2015 Ray Marks Co. LLC. All rights reserved. 3-8-PW65 Front 4” x 8” 210GSM GA LESS-THAN-15-MINUTE SPINACH AND GNOCCHI WITH GARLIC CHIPS INGREDIENTS Salt and pepper 2 packages gnocchi (10 ounces each) 4 large cloves garlic, peeled and thinly sliced 1/4 cup extra virgin olive oil (EVOO) 1 pound baby spinach, stems discarded Ground nutmeg 1/3 cup grated Pecorino Romano cheese (a generous handful), plus more to pass around the table Serves 6-8 PREPARATION Bring a large pot of water to a boil, salt it, add the gnocchi and cook until they ﬂoat to the top, 3 minutes.
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Product List Number 5B - October 1, 2017
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Pici Is Your Neighbourhood Pasta Bar, Serving Only Freshly Hand Rolled Pasta Made Daily
festive Kit 19 November- 30 December about Pici is your neighbourhood pasta bar, serving only freshly hand rolled pasta made daily. For straightforward food that is perfectly simple, we serve the best quality ingredients and dishes that are full of flavour and character. Real, down to earth Italian pasta as it should be. Drop into any Pici anytime for a bowl of pasta, glass of Italian wine and a friendly welcome. why pici? The world’s local pasta bar that serves fresh hand-made pastas and homey Italian dishes made with the finest ingredients. Each plate is cooked with heart and soul, celebrating authentic flavours of Italy in each meal. ttt WAN CHAI CENTRAL TST SHATIN LAI CHI KOK 2017 2018 2018 2018 2019 Seating: 62ppl Seating: 62ppl Seating: 73ppl Seating: 150ppl Seating: 85ppl AVERAGE LUNCH SPH: 204 AVERAGE LUNCH SPH: 216 AVERAGE LUNCH SPH: 202 AVERAGE LUNCH SPH: 157 AVERAGE LUNCH SPH: 204 AVERAGE DINNER SPH: 310 AVERAGE DINNER SPH: 323 AVERAGE DINNER SPH: 307 AVERAGE DINNER SPH: 235 AVERAGE DINNER SPH: 280 MONTHLY COVERS AVERAGE: 8615 MONTHLY COVERS AVERAGE: 8859 MONTHLY COVERS AVERAGE: 5160 MONTHLY COVERS AVERAGE: 10192 MONTHLY COVERS AVERAGE: 6515 *Booking capacity is subject to government guidelines FESTIVE MENUS This festive season, join Pici for a warm and lively celebration. From 19 November to 30 December, our Pici restaurants will partner with you in planning corporate and private events for group parties of 12 pax or above. Please contact our Events Team at groups@ piratagroup.hk for more information. Our prices are inclusive of service charge as we believe it is part of what we offer.
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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.
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Our Signature Pasta Dishes Pasta and Ravioli Trays Salad
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The Geography of Italian Pasta
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Master Food Apr 2020
PROVISIONS FULL PRODUCT LIST JANUARY 2021 REV: 18/01 (London) - Units 2-3, 199 Eade Road, London N4 1DN T: (020) 8880 2526 F: (020) 8880 2708 E: [email protected] www.alivini.com (Leeds) - Unit 5b, Helios 47, 5 Isabella Road, Leeds LS25 2DY T: 0844 556 5557 F: 0844 556 5558 INDEX Page Page MEAT 1-4 DAIRY & FRESH EGGS 4-7 Villani, Bagatto, Alcaruno, Ruliano, Tanara Giancarlo, Salumificio Padano & Parmigiano, Italcaseus, Argiolas, Amatrice, Caseificio Rossi, Spiezia, Morgante Salumi, Antica Pieve, Bernardo Hernandez SOLP, Caseificio Manciano, Auricchio, Caseificio Busti, Orchidea, (BEHER), Gerini, Bernardini Gastone, Leoni, Renzini, Rigamonti, Luigi Gioiella, Granarolo, Profumi e Sapori Del Sud, Campania Felix, Ferrari, La Bottega di Ado', Profumi e Sapori Del Sud, Artigiano Della Aversano, Sabelli, Alival, Galbani, Mario Costa, Haut Val d'Ayas, Los 'Nduja, Domingo Moreno, Romanzini Cameros, Soft & Hard Cheese - Other, Burro Delle Alpi, Eurovo FISH & SEAFOOD 8 OILS & VINEGARS 9-10 Borrelli Mare, Mare Puro, Bernardini Gastone, Robo, Sud Pesca, Farchioni, Col d'Orcia, Sanacore, Frantoio Pasquini, Vincenzo Salvo, Maruzzella, Veliero Oliveti d'Italia, De Santis, Ponti, Manicardi, Cavalli Ferdinando, Renzini, Pathos OLIVES 10-11 PASTA, RICE, FLOUR, BAKING & READY MEALS 11-16 Miccio, Vincenzo Salvo, La Sota, Sesta, La Explanada, Delicia Barilla, Voiello, De Cecco, Gerardo di Nola, Garofalo, Pastificio Cocco, Antico Pastificio Morelli, Campofilone, Cipriani, Montegrappa, Pastificio Rossi, Pastai in Brianza, Medicei, Il Ceppo, Il Pastaio, Ferron,
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Price List for Pasta
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(Cont.) LE PIETANZE IL FRUTTI DI MARE LE PIZZ
The following are a sample of our customer's favorites--for a copy of our full menu, please call 202-289-8843 and we will be happy to email or fax you a full copy of our menu. LE ZUPPE PASTA ACCUTTA (cont.) Pappa al Pomodoro 5.95 Pennette Amatriciana 14.95 Tuscany soup of fresh tomato simmered penne pasta tossed with sauteed Italian with olive oil, garlic, black pepper and pancetta bacon, hot pepper, fresh tomato diced bread and Romano cheese Crema di Aragosta e Gamberetti 8.95 Lasagna Tri-Colore 17.95 a delicious soup of fresh lobster meat & fresh housemade red (tomato), green baby shrimp simmered in their own juices (spinach) and yellow lasagne pasta layered with garlic, onion, a touch of brandy with a minced veal tomato ragù, ricotta and and light cream mascarpone cheeses, topped and baked with a bechamèl sauce INSALATI Insalata di Finocchio, Mela e Noci 6.95 LE PIETANZE fresh fennel, apple and walnuts tossed Nodino di Vitello alla Tuscana 23.95 in a light lemon dressing 16 oz veal chop seasoned in a special Insalata ai Frutti di Mare 10.95 marinade, pan-seared and served with a fresh scallops, baby shrimp, calamari, special demi-glacè sauce over Saffron mussels and monkfish marinated in a light Risotto with vegetables lemon dressing with vegetables, served Pollo all’Aglio 16.95 over fresh endive and radicchio grilled chicken breast, served on a bed of steamed spinach, topped with a puree ANTIPASTI of rosemary and garlic Cozze alla Tuscana 8.95 Pollo San Marsano 17.95 fresh New Zealand green mussels steamed fresh chicken breast sauteed
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Antipasti Insalate Salads Pasta
Antipasti Judith Point Calamari Affogati 15 Poached San Marzano tomato, basil, English peas Stuffed Artichoke Hearts 13 Brioche breadcrumbs, capers, Gaeta olives,minced San Daniele prosciutto ® 12 “ Flying Meatballs ” Blended beef and veal with Grana Padano meatballs in traditional pomodoro, drizzled with basil pesto Mozzarella di Bufala con Melenzane Arrosto e Bresaola 16 Fresh imported bufala mozzarella cheese, roasted Italian eggplant, bresaola, tomato vellutine Seafood Salad con Serpentaria 18 Poached calamari, shrimp, scallops, octopus, crabmeat, marinated artichokes, mushrooms, tarragon emulsion Oysters Ripiene 15 Beau Soleil oysters stuffed with crabmeat, Holland peppers, spinach & pancetta, creamy brandy sauce, hollandaise Crudo di Tonno 15 Cubed ahi tuna, Bermuda onions, capers, Gaeta olives. Marinated, lemon juice extra virgin olive oil over farro Salmone Selvatico Curato con Misticanza 18 Cured thin slices of wild king salmon, chiodini mushrooms, capers, Calabrian olives dressing over upland cress Kobe Beef Carpaccio 18 Thin slice American Wagyu beef over upland cress, Parmigiano Reggiano cheese shavings Vitello Tonnato 17 Sous vide, thin slices of veal , capers, ventresca tuna dressing Insalate Salads 14 Roasted Golden Beets & Caprino Goat cheese, extra virgin olive oil and raspberry vinaigrette Spinach, Pancetta and Walnuts 14 Tender spinach leaves & roasted walnuts gorgonzola “Dolce”, crispy pancetta balsamic vinegar sprinkled with duck boiled egg Insalata di Finocchio e Arance con Saba 14 Fresh fennel salad, orange, pomegranate
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Cover Italy for Export 3.Indd
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Reprinted with Permission from Pasta by Hand, a Collection of Italy's
Reprinted with permission from Pasta by Hand, A Collection of Italy’s Regional Hand-Shaped Pasta by Jenn Louis. Copyright 2015. Published Chronicle Books, San Francisco, CA. All rights reserved. Pinci with Tomato Sauce Serves 6 This rustic pasta is always handmade, and it is traditionally almost the thickness of a pencil. The density of the noodle and the bite in its texture qualify pinci for the dumpling category. The exact length and thickness of pinci will vary, depending on village traditions or a family’s preference. In some parts of Tuscany, the “n” is dropped and the pasta is called pici. In Umbria, a similar pasta is called stringozzi, and in Lazio, it is called umbricelli. What I really love about this dumpling is its weight and chew. Pinci have an old-world feel that is unmistakably Italian. 255 g / 1-1/2 cups semolina flour, plus more for dusting 285 g / 1-3/4 cups + 2 Tbsp all-purpose flour 2 tsp salt 255 g / 1 cup + 1 Tbsp warm water, plus more as needed Sauce of your choice (see Tomato Sauce below) In a large bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the semolina flour, all-purpose flour, and salt at medium speed. Add the water and stir with a wooden spoon or mix on medium speed until a cohesive but not sticky dough forms, 1 to 2 minutes. Add more water, 1 Tbsp at a time, and knead with your hands or on medium speed until the dough is smooth and soft without being sticky or dry, about 8 minutes more.
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