Salumi & Formaggi

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. STARTERS . SALADS . PLATES AN TIPASTI INSALATE PIATTI PANE OTTO 8 CARPACCIO DI POMODORO 13 INSALATA MISTA 14 PESCE SPADA 26 Housemade Otto Bread Served Heirloom Tomato, Lemon Cucumber, Mixed Greens, Seasonal Vegetables, Red Wine Vinaigrette ZUCCA RIPIENA CON Swordfish, Fregola, Basil, Sundried Warm, Ferrarini Butter, Extra Virgin Sherry Vinegar, Bush Basil Tomatoes, Charred Lemon Olive Oil, Sea Salt STRACCIATELLA E NOCCIOLE 24 ADD: Mozzarella di Bufala DOP +10 PANZANELLA 17 Norwich Meadows Farm Housemade Bread, Invincible Summer Farms Tomatoes, Honeynut Squash, Stracciatella, POLLO ALL GRIGLIA 27 MAIS 15 Lani’s Cucumbers, Red Onion, Basil Hazelnut Vinaigrette Balsamic Marinated Cornish Hen, Local Corn, Ferrarini Butter, CALAMARI FRITTI 17 Acorn Squash, Almonds, Balsamic Fried Calamari, Lemon, Parsley Urbani Summer Truffle INSALATA DI TONNO E AVOCADO 19 WHAT’S A HONEYNUT? Our friends at Norwich Meadows Bibb Lettuce, Tuna, Red Onion, Cucumber, TAGLIATA DI MANZO 29 Farm in upstate New York grow POMODORI SOTT’OLIO 12 ZUCCA E SPECK 16 Tonnato Vinaigrette Grilled Diamond Creek Ranch Flat this hybrid cousin of the butternut Preserved Grape Tomato, Delicata Squash, Speck, Iron Steak, Lani Farms Sunchoke, squash. Developed to be the Liuzzi Ricotta, Basil, Housemade Castelvetrano Olives Charred Lemon, Parsley ADD-ONS: perfect squash for the kitchen it Rustico Bread Cascun Farms Chicken +8 boasts a light, slightly sweet flavor with a thin, edible skin. Market Fish +10 NY STRIP STEAK 59 CRUDO DI TONNO 16 Diamond Creek Ranch Steak +12 Grilled 20 oz Diamond Creek Yellowfin Tuna, Fennel, Fennel Pollen, Ranch Bone-In NY Strip Extra Virgin Olive Oil CAPONATA DI MELANZANE 22 Migliorelli Farms Holland Eggplant, Italian Pine Nuts, Golden Raisins, SALSICCIA CON Tomato, Onion, Basil FUNGHI PORCINI 26 Raven & Boar Porcini and . FOR Black Garlic Sausage, Broccoli I & M NTI UM AG . RISOTTO ALLA ZUCCA 22 Rabe, A. Bauer’s Mustard, P U NI . L G S SA I Carnarolli Rice, Sage Butter, Otto Bread Butternut Squash, Spiced SMALL BITES FOR PAIRING WITH CIDER Pepitas, Pecorino Roma COTOLETTA DI MAIALE 48 TAGLIERI DI SALUMI E FORMAGGI 35 ARANCINI 10 PASTA AL FORNO 26 ALLA MILANESE CAVOLETTI FRITTI 9 Chef Selection of Cured Meats and Cheeses Fusilli, Invincible Summer Farms Bone-In Pork Milanese, Norwich Fried Rice Balls, Urbani Black Fried Brussels Sprouts, Tomatoes, Sausage, Housemade Meadows Chicories, Extra Virgin Truffle, Lemon Aioli Calabrian Honey Vinaigrette Olive Oil PROSCIUTTO E MOZZARELLA DI BUFALA 28 Mozzarella Prosciutto di Carpegna DOP and Mozzarella di Bufala Campana DOP ZUCCA E PANE 7 OLIVE E NOCI 8 Butternut Squash, Spiced Mixed Olives, Walnuts, Chile Pepitas, Apple Cider Reduction, Rye Bread FORMAGGI AUTUNNALI 17 Seasonal 3 Cheese Board, Grissini, Union Square Greenmarket Fruit, SELECTION OF ALL FOUR 29 Mixed Nuts, Housemade Jam . CONTORNI . SIDES SIDRO AL TAVOLO 29 BURRATA 17 Liuzzi Burrata, Marinated Peppers, Housemade Rustico Your choice of hot or cold cider—classic or spiced—mixed with a liqueur of your choosing ADD: Prosciutto di Carpegna DOP +15 (see cocktail menu). Poured and garnished ZUCCA 9 PATATE 9 CIME DE RAPA 9 tableside. Serves 4. Acorn Squash, Fried Potatoes, Broccoli Rabe, Balsamic, Pepitas Pecorino Romano Charred Lemon, DOP Roasted Garlic LIUZZI RAVEN & BOAR LANI’S FARM INVINCIBLE MIGLIORELLI NORWICH LOCAL PRODUCERS WE LOVE. Hamden, CT FARM Bordentown, NJ SUMMER FARMS Tivoli, NY MEADOWS Burrata East Chatham, Sunchokes Southhold, NY Holland Eggplant Norwich, NY SERRA is proud to offer the best produce, cheeses, and NY Cucumbers Tomatoes Chicory meats from local and regional producers. Sausage Please inform your server of any allergies or dietary restrictions. | *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness..

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Tomatoes and Soft Cheese Tart

Tomatoes and soft cheese tart Tomatoes and soft cheese tart is perfect for a summer brunch. Tomatoes from the garden are the key to this crunchy tart. They are rich in lycopene, a powerful antioxidant, whose bioavailability improves once cooked. Lycopene acts like a real “sweeper”, eliminating waste like those accumulated with the oxidation of LDL cholesterol. Robiola is one of my favorite Italian cheeses. Available in the best supermarkets and Italian food shops, it has an incredible creamy texture and a delicate taste that makes it perfect for many preparations. A product of Piedmont (North Italy), Robiola is made with sheep’s milk. The most renowned and protected designation of origin is Roccaverano’s Robiola. This cheese is one of the key ingredients of this delicious summer tart. Rich in taste, this recipe is made with wholewheat pastry, palm oil free. Tomatoes and soft cheese tart: Ingredients Serves 4 200 g (7 oz) Robiola cheese (or other soft cheese) 2 tbsps Parmigiano cheese, grated 3 tbsp Pecorino Romano, grated 2 tbsp extra virgin olive oil Sea salt and pepper, to taste 15 cherry (and/or dates tomatoes) 250 g (7 oz) whole wheat puff pastry, palm oil free 1 tbsp breadcrumbs 1 handful oregano 4-5 basil leaves Tomatoes and soft cheese tart: Method 1. Preheat the oven to 180°C (350°F/Gas 4). Mix the Robiola, Parmigiano, Pecorino, 1 tbsp extra virgin olive oil, salt and pepper and set aside. 2. Cut the cherry tomatoes in half and filled with cream cheese. 3. Roll out the puff pastry on a baking sheet, lined with baking paper.
Stracciatella Al Gorgonzola Stracciatella

CATALOGO PRODOTTI PROCACCI Entra con fiducia in Casa Procacci, l’azienda nata nel 1974 dalla passione del fondatore Giuseppe Procacci e che vive, tutti i giorni, attraverso il lavoro e l’abnegazione dell’intera famiglia Procacci. Entra in Casa Procacci, un progetto CATEGORIE semplice in cui bontà e gusto siedono a tavola insieme. Assaggia la ricca offerta dei nostri prodotti freschi e di media stagionatura che • Affumicati vanno dalla burrata pugliese, da sempre simbolo della tradizione agroalimentare • Asciutti della terra di Puglia, sino ai bocconcini, alle scamorze e a ogni altra delizia del latte. Guarda con fiducia attraverso le finestre di Casa Procacci e non esitare a • Cremosi bussare alla nostra porta: troverai attenzione, qualità e puntualità. Assicuriamo • Freschi con panna spedizioni ovunque, in Italia e all’Estero, grazie a un’importante flotta di automezzi • Freschi refrigerati e continuamente monitorati attraverso sensori per il mantenimento • Stagionati della catena del freddo. Tutti le nostre prelibatezze sono... sotto il palato di tutti. • Dolci Sceglici perciò con serenità: sono tantissimi i controlli a cui sottoponiamo i prodotti, grazie alla collaborazione con laboratori specializzati nel controllo biochimico periodico. Entra in Casa Procacci, ti aspettiamo. AFFUMICATI BOCCONCINO AFFUMICATO ANIMALETTO AFFUMICATO Formaggio a pasta filata dura di forma Formaggio a pasta filata a forma di sferica con affumicatura naturale, colore elefantino o maialino, di colore giallo ambrato e struttura compatta. più o meno intenso
Servizio Informativo N° 28/2020 Del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI

A S S O C A S E A R I ASSOCIAZIONE COMMERCIO PRODOTTI LATTIERO - CASEARI Servizio informativo N° 28/2020 del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI - NORME E NOTIZIE MERCATO LATTIERO-CASEARIO - Andamento settimanale PAG. 02 BIOLOGICO - Etichettatura, le modifiche al regolamento: www.alimentando.info PAG. 03 SCAMBI UE/MERCOSUR - Accordo, aggiornamenti sui prossimi step PAG. 03 ESPORTAZIONI VERSO PAESI TERZI - BRASILE - Preoccupazioni commerciali della Commissione UE PAG. 03 STATI UNITI E FRANCIA - I formaggi tradizionali reagiscono al Covid-19: Clal PAG. 04 STATI UNITI - Esteso il "Farmers to Families Food Box Program" PAG. 05 OCEANIA - Situazione dal 22 giugno al 3 luglio 2020: Clal PAG. 05 FORMAGGI D.O.P. E I.G.P. - Nuovi testi normativi PAG. 06 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - In vendita a Natale lo stagionato 40 mesi PAG. 07 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - Dal produttore al consumatore, nasce il nuovo shop on- line: www.parmigianoreggiano.it PAG. 07 FORMAGGI - Nasce il presidio Slow Food del pecorino di Carmasciano: www.alimentando.info PAG. 08 FORMAGGI D.O.P. - "PECORINO ROMANO" - Avviato un progetto promozionale in Giappone PAG. 08 FORMAGGI D.O.P. - "ASIAGO" - Futuro sempre più naturale e salutare: www.asiagocheese.it PAG. 08 FIERE ED EVENTI – CremonaFiere conferma tutte le manifestazioni in autunno: www.alimentando.info PAG. 09 MERCATO AGROALIMENTARE E LATTIERO-CASEARIO - Le news di Formaggi&Consumi dal 4 al 10 luglio 2020 PAG. 10 MERCATO LATTIERO-CASEARIO - Asta Global Dairy Trade del 07/07/20: Clal PAG. 13 FORMAGGI D.O.P. - "GORGONZOLA" - Produzione giugno 2020: Consorzio di Tutela del Formaggio Gorgonzola PAG.
Find What You Love and Eat It

SALAD small specialS | add 5 | grilled chicken plates | 14 | | 8 | Small Plate SPINACh mixed olives | 14 | baby spinach, gorgonzola, marinated alphonso, gaeta, fried calamari apple, bacon, heirloom cherry castelvetrano and lucques beer batter, pickled serrano, pistacchio-basil salt, tomato, red onions, balsamic marinara sauce glaze | 12 | Meatball | 15 | Pizza Sliders | 23 | kale Mary Brunetti’s all-beef leave the gun, take the baloney farro, organic kale, chickpeas, meatballs, goat cheese, hot pistacchio mascarpone, nutmeg, mortadella, pickled mustard red cabbage, almonds, dried sauce, house-made brioche seeds, dijon mustard, micro greens blueberries, roasted walnut oil, bun ricotta salata | 11 | | 24 | | 13 | shishito peppers ‘and do ya want artichoke? artichoke blistered Shishito peppers San Marzano tomato sauce, fire grilled artichoke, ‘nduja, arugula, artichokes, with Maldon salt and house-made mozzarella, gorgonzola black olives, shaved lemon wedge Pecorino Romano, lemon vinaigrette | 17 | Burrata + Figs | 14-19 | imported burrata, roasted figs, PIZZA Caesar salad black fig jam ADD 4 meats, cheeses, anchovies, truffle oil romaine, charred radicchio, | | | ADD 4 | gluten-free or whole wheat DOUGH | ADD 2 | veggies dried blueberry, rosemary | 11 | croutons, cured egg yolk, arancini caesar dressing Risotto Squid ink riceballs with {add grilled chicken} green peas, mozzarella, Parmi- | 16 | | 18 | giano, beer batter, Brunetti hot | 13 | MARGHERITA SAN GENNARO sauce Garden salad San Marzano tomato sauce, sweet Italian sausage, house-made
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
New Process Approaches

IDM | Column New process approaches Sulbana reports on newest developments t a major German cheesemakers’ seminar in 2017, Sulbana's CEO Thorsten Kehl described several new approaches of Sulbana group for the production of mozzarella and pizza A cheese. Ideal synchronisation By an ideal line adjustment, fresh mozzarella can be produced in a batch process with production time of less than 30 minutes, in- cluding the cooking-stretching process. According to Mr. Kehl, this is done mostly with direct acidification and stretching takes place at pH 5.8. This optimized process works continuously and gently with little fat loss. Exact dry matter and water absorption is achieved by precise temperature control, cheese dust is directly recycled, and the end products are characterized by perfect shape and surface. In the case of pizza cheese production, the best possible matching of the lines can be achieved by working with starter cultures. The Fig. 1: Screw conveyor with new resistant non-stick coating ap- cooking-stretching takes place at pH 5.1, whereby the maturation time plied in a thick-layer process (0.3 mm) (Photo: Sulbana) in the drainage system can be adjusted to up to 3 h. According to Mr. Kehl it should be ensured that long cooling times in the brine are main- tween core and surface and uniform heating from 32 ° C to tained. The ripening time in the initial packaging should be 72 h. 62 ° C lead to lower fat losses, less burning, less protein dena- turation and less squeezing-out of originally contained water. Gentle cooking-stretching A new machine in the Sulbana portfolio is the "Power Moulder" Sulbana now achieves a particularly gentle cooking-stretching designed for high performance.
A Guide to Kowalski's Specialty Cheese Read

Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too.
S.Marzano Tomato, Basil & EVOO

Pizze Tradizionali Altre Specialita’ dal Forno 12”Neapolitan style, high Hydration and 48 hours (Other specialties from the oven ) naturally leavened dough, hand stretched and baked Panuozzo Salernitano 16 for 60 seconds by skilled “Maestro Pizzaiolo” in Mozzarella, Sausage & Rappi in Garlic & Oil Acunto Napoli wood burning oven at 1000 degrees, Panuozzo Da Bronx 14 fragrant on the outside, soft in the inside, never crispy Mortadella, smoked mozzarella, pickled eggplant following Associazione Vera Pizza Napoletana rules Calzone San Gennaro 15 Served uncut. Substitution: NO GRAZIE Mozzarella, Sopressata salame, Pecorino romano Calzone San Matteo 14 Rosse ( S.Marzano tomato, basil & E.V.O.O.) Escarole, capers, olives, anchovies, mozzarella Margherita 14 Bastone 16 Mozzarella, basil, Parmigiano Reggiano Rolled pizza stuffed with eggplant parmigiana Diavola 16 Stella 16 Mozzarella, Spicy Calabrian Sopressata salame 8-point star pizza, each point stuffed with Capricciosa 17 smoked mozzarella, topped with baby arugola, Mozzarella, Mushroom, Parmacotto ham, olives Sausage, olives & cherry tomatoes Marinara (No cheese ) 15 Anchovies, Black Gaeta Olives, Capers, Garlic Regina D.O.P. 16 La Braceria Fresh imported Buffalo milk Mozzarella, (The Steakhouse ) Cherry Tomato, Oregano All Prime cut, grilled over coal, finished in wood burning oven Carminuccio 15 Pancetta, grated cheese mix Enoteca La Tagliata 27 Marinated Hanger tender Bianche no tomato sauce Costata di Vitello 28 Caprese 15 Bone-in French Veal Chop Mozzarella, Basil, CENTRO Rib Eye 32
Morning Gloria

MORNING GLORIA prodotti direttamente dall’italia I PIATTI GISELLE BIRCHER 6.5 GRANOLALALAND 6 overnight oats organic greek with coconut yoghurt, home- yoghurt, made chunky seasonal fruit, granola, peaches coconut and and apricots* seeds (veg) (v) GLORIA’S PANCAKES 9 BIG BOY airy ricotta FRENCH TOAST 9 pancakes, home-made fluffy strawberries, brioche, fresh basil, almonds raspberries, and home-made raspberry mascarpone coulis, whipped whipped cream cream (v) (v) italian sausage, EGGS ALLA beans & egg 12 FIORENTINA 10 organic fried two organic egg, Gloria’s poached eggs home-made and fresh sausage, spinach on warm fagioli di fluffy brioche, pigna, baked delicious tomato, Sicilian hollandaise dried herbs salsa (v) + ADD 18 month tuscan ham 2 AVOCADO TOAST 8 + ADD smoked special salmon 2 bruschetta with avocado* (v) + ADD crunchy tuscan ham 2 + ADD smoky stracciatella 2 + ADD poached egg 2 EACH * MEANS THIS DISH CAN BE ORDERED IN ITS DELICIOUS VEGAN VERSION. (v) DISHES ARE VEGETARIAN. (VEG) dishes are vegan. IF YOU HAVE ANY FOOD ALLERGIES OR DIETARY REQUIREMENTS, PLEASE LET US KNOW. GLUTEN AND DAIRY-free OPTIONS ARE AVAILABLE. GLUTEN-FREE OPTIONS MAY CONTAIN TRACES. TRATTORIA GLORIA FRESH HOME-MADE DRINKS PINK DRAGON JUICE ROULETTE.........5 MILKSHAKE.............4.5 please ask for banana, tahini, our fresh juice honey, dragon of the day! fruit powder, coconut milk ORANGE JUICE............4 freshly-squeezed oranges IL TÈ FREDDO..............4 apple juice, red CUCUMBER COOL........4 fruit syrup, lemon juice, white tea, mint elderflower syrup,
Le Aziende Partecipanti All'edizione 2019

Le aziende partecipanti all’edizione 2019 4 MADONNE CASEIFICIO DELL’EMILIA AIXTRA, S.C. Strada Lesignana, 130 Goikotxe, 12 - Bajo A 41123 Lesignana (MO) 01250 Araya (Araba) Tel. 059/849468 Spagna Fax 059/849468 Tel. 0034 620 911484 E-mail: [email protected] In Concorso: Idiazabal DOP Aixtra In Concorso: Parmigiano Reggiano DOP (24 Mesi) AIZPEA, E.Z. Aizpea Baserria 20212 Olaberria (Gipuzkoa) A & A FORMAGGI S.N.C. Spagna Via Casale di Sant’Angelo, 28 Tel. 0034 615 763131 00061 Anguillara Sabazia (RM) In Concorso: Idiazabal DOP Aizpea Tel. 06/99849207 E-mail: [email protected] ALAN FARM SOCIETÀ AGRICOLA In Concorso: Caciocardo; Caciotta Serafino; F.LLI ANDRIOLLO E FIGLI S.S. Ricotta Adriani; Caciolimone Via Migliara 51 Sx, 167 04014 Pontinia (LT) Tel. 0773/850147 AGASUR, S.C.A. E-mail: [email protected] C/ Limitación, 14 Web: www.caseificioalanfarm.com Polígono Industrial La Huertecilla In Concorso: Mozzarella Vaccina; Caciottone 29196 Málaga (Málaga) Morbido; Provolone Stagionato; Ricotta Spagna Vaccina Tel. 0034 952 179311 Fax 0034 952 179709 ALCHIMISTA LACTIS E-mail: [email protected] Via Sacrofano-Cassia, 4050 Web: www.quesoselpinsapo.com 00060 Sacrofano (RM) In Concorso: Queso Gran Reserva El Pinsapo Tel. 388/4678439 E-mail: [email protected] In Concorso: Stracchinato dell’Alchimista; AGRICOLTURA NUOVA S.C.S.A.I. Caciotta Gajarda; Ricotta alla Vecchia Via Valle di Perna, 315 Maniera; Ebriosus; Tufarina Veia 00128 Roma Tel. 06/5070453 ANDRE JUUSTUFARM OÜ E-mail: [email protected] Kambja Parisk, Talvikase Village Web: www.agricolturanuova.it 62028 Tartumaa In Concorso: Primo Sale; Pecorino Estonia Semistagionato; Pecorino Stagionato Extra; Tel.
MAKE PIZZA with LOVE E La Nostra IDEA DI Pizza: Semplice Ma Fatta Con Il Cuore Pensata Per Incontrare OGNI Gusto E Soddisfare Tutte Le Esigenze Di Digeribilita

MAKE PIZZA WITH LOVE e la nostra IDEA DI pizza: semplice ma fatta coN Il cuore pensata per incontrare OGNI gusto e soddisfare tutte le esigenze di digeribilita consegna a domici lio 342 034 19 22 0828 19 51 327 CLASSICO L’impasto classico è l’impasto della pizza per eccellenza, quello con la farina tipo 00, una farina di grano tenero, che abbiamo scelto con cura ed è composta solo da grani selezionati. La farina 00 conferisce all’impasto grande elasticità e rende la pizza soffice e digeribile. FARINA DI KAMUT BIOLOGICO + € 2,00 Il kamut è un cereale antichissimo, coltivato in Egitto già 6.000 anni fa. È composto principalmente da carboidrati, ma anche da un buona quantità di proteine, circa per il 40% in più rispetto al frumento. Dal kamut si ricava una farina che si presta molto bene all’impasto della pizza, in quanto risulta più leggera, morbida e digeribile. FARINA AI 9 CEREALI + € 2,00 La farina ai 9 cereali è una farina speciale, composta da una base di farina tipo 00 arricchita da farina di segale integrale, soia in granella, semi di sesamo, fiocchi d’avena, semi di lino, farina di mais, semi di miglio e fiocchi d’orzo. L’impasto della pizza con questa farina risulta particolarmente saporito e leggero. FARINA INTEGRALE + € 2,00 La farina integrale è una farina meno raffinata di quella comune, che mantiene in sé le proprietà originarie del chicco. Il suo utilizzo rende l’impasto della pizza più leggero e più ricco di fibre. FARINA DI GRANO SARACENO + € 2,00 Il grano saraceno è un cereale ricco di proteine dall’alto valore biologico, largamente coltivato in passato, poi per lungo tempo in disuso e oggi riscoperto grazie ai suoi benefici.
GUEST VENDORS THIS WEEK Kirby

GUEST VENDORS THIS WEEK Kirby Vet (event sponsor) - Kirby Vet is coming to the market! Stop by and say hi to our staff! We will have a Halloween-themed photo backdrop - for dogs (& kids - or both!) There will be treats for all dogs (and kids in costumes)! We’ll also have a couple of fun contests going as well. Guess the number of dog biscuits to win and a special contest for all dogs in costume! Friends of the Market get a free canned food cover! Dean Cabinetry (event sponsor) - We are your local, family owned, cabinet partners, here to help you with your new kitchen...we have cabinetry for every budget. Check out our Google reviews…we have proven results and guarantee you will love your new kitchen! Stop in and say hello! UConn Master Composters - Wondering what to do with all those fall leaves and garden debris? Fall is the perfect time to start your backyard compost pile. Come chat with UConn Master Composters to find out how you can turn your leaves, food waste and yard debris into black gold for your garden. Learn what you can and can't compost and how the finished product improves your garden soil. Woodland Gardens - Haven't decorated for fall yet? Is your doorstep a bit lonely? You're in luck, we have everything you need! Colorful mums, cabbage, kale, corn, pumpkins, and more! If you’re a Friend of the Market, buy two 9" mums and get a sugar pumpkin! Joha Designs - JoHa Designs will be bringing her colorful world of paper beads and positive attitude to CFM! Come see JoHa's Rainbow-y Booth for affordable, unique upcycled designs.