DOCSLIB.ORG

Ad7c29 4039Fa1d24234131a4b

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ad7c29 4039Fa1d24234131a4b Product List Rev.9.1 L'ABRUZZESE ARTISAN PASTA 28-30 Barnett Ave Glynde 5070, South Australia p: +61 8 8336 3006 e: [email protected] https://www.labruzzese.com.au/products Egg, Gourmet, Casalinga (Traditional), Plain Organic, Organic Wholemeal, Organic Spelt, Organic Kamut, Organic Gluten Free, Gluten Free Number of Bag Weight in Weight of the Code bags in the kg Ctn (kg) Type Description ctn EFett375g 0.375 12 4.50 Free Range EGG Free Range Egg Fettuccine #5 (12 x 375gr bag) ELing375g 0.375 12 4.50 Free Range EGG Free Range Egg Linguine #4 (12 x 375gr bag) ETag375g 0.375 12 4.50 Free Range EGG Free Range Egg Tagliatelle #7 (12 x 375gr bag) ERigatoni375g 0.375 12 4.50 Free Range EGG Free Range Egg Rigatoni #11 (12x 375gr) ESpag#1375g 0.375 12 4.50 Free Range EGG Free Range Egg Spaghettini #1 (12x 375gr) ESpag#2375g 0.375 12 4.50 Free Range EGG Free Range Egg Spaghetti #2 (12x 375gr) ESpag#3375g 0.375 12 4.50 Free Range EGG Free Range Egg Spaghetti #3 (12x 375gr) EPap375g 0.375 12 4.50 Free Range EGG Free Range Egg Pappardelle #9 (12 x 375gr) EHeims250g 0.250 12 3.00 Free Range EGG Free Range Fine noodles (12 x 250gr) EHeimsXFine250g 0.250 12 3.00 Free Range EGG Free Range Extra Fine noodles (12 x 250gr) EFlSpinFett375g 0.375 12 4.50 Free Range EGG Free Range Egg Fettuccine - Spinach / Tomato (12 x 375gr) ELas300g 0.300 12 3.60 Free Range EGG Free Range Egg Premium Lasagna Plain 300g/8 sheets (pre-cooking required) (12x300g) EInstLas200g 0.200 12 2.40 Free Range EGG Free Range Egg Premium Lasagna Instant 200g/8 sheets (no pre-cooking required) (12x200g) ELasSpin300g 0.300 12 3.60 Free Range EGG Free Range Egg Premium Spinach Lasagna Plain 300g/8 sheets (pre-cooking required) (12x300g) EBLin7Kg 1.000 7 7.00 Free Range EGG Free Range Egg Linguine #4 (7 x 1kg bag) EBFett7kg 1.000 7 7.00 Free Range EGG Free Range Egg Fettuccine #4 (7 x 1kg bag) EBTag7kg 1.000 7 7.00 Free Range EGG Free RANGE Tagliatelle #7(7 x 1kg bag) EBPap7kg 1.000 7 7.00 Free Range EGG Free RANGE Pappardelle #9 (7 x 1kg bag) EBSpag#37kg 1.000 7 7.00 Free Range EGG Free RANGE Spaghetti alla Chitarra #3 (7 x 1kg bag) EFlSpinFett7kg 1.000 7 7.00 Free Range EGG Free Range Egg Fettuccine - Spinach / Tomato (7 x1 kg) GoPapBee250g 0.250 12 3.00 GOURMET Beetroot Pappardelle (12 x 250gr) - With Egg- GOFetPuBaFet250g 0.250 12 3.00 GOURMET Pumpkin and Basil Fettuccine (12 x 250gr) -No Egg- [SPECIAL/SEASONAL ORDER min 40kg] GOSquidFett250g 0.250 12 3.00 GOURMET Squid Ink Fettuccine (12x 250gr) -No Egg- GOSquidSpag250 0.250 12 3.00 GOURMET Squid Ink Spaghetti(12x 250gr) -No Egg- GOSafFett250g 0.250 12 3.00 GOURMET Saffron (Tasmania) Fettuccine (12 x 250g) -No Egg- GOPorFett250g 0.250 12 3.00 GOURMET Porcini Mushroom Fettuccine (12 x 250g) -No Egg- GOFlChilliLin250g 0.250 12 3.00 GOURMET Chilli Linguine (12 x 250gr) -No Egg- [SPECIAL ORDER, min 40Kg] CasOysShells 0.500 12 3.00 TRADITIONAL (CASALINGA) Oyster Shells (12 x 250gr) BWhtTagliat 0.500 6 3.00 TRADITIONAL (CASALINGA) Pizzoccheri (Buckwheat Tagliatelle) (6 x 500gr) CasFusPaes 0.500 12 6.00 TRADITIONAL (CASALINGA) Fusilli(12 x 500gr) CasOrec 0.500 12 6.00 TRADITIONAL (CASALINGA) Orecchiette (12 x 500gr) CasCav 0.500 12 6.00 TRADITIONAL (CASALINGA) Cavatelli (12 x 500gr) CasFlvMixOliveLve 0.500 12 6.00 TRADITIONAL (CASALINGA) Mixed Olive Leaves (12 x 500gr) CasPenne 0.500 12 6.00 TRADITIONAL (CASALINGA) Penne (12 x 500gr) CasPennoni 0.500 12 6.00 TRADITIONAL (CASALINGA) Pennoni Rigati (12 x 500gr) CasPenRig1kg 0.500 12 6.00 TRADITIONAL (CASALINGA) Penne Rigate (12 x 500gr) CasPenRig1kg 1.000 10 10.00 TRADITIONAL (CASALINGA) Penne Rigate (10 x 1kg) CasMaccRig 0.500 12 6.00 TRADITIONAL (CASALINGA) Maccaroni (12 x 500gr) CasTort 0.500 12 6.00 TRADITIONAL (CASALINGA) Tortiglioni (12 x 500gr) CasMacc 0.500 12 6.00 TRADITIONAL (CASALINGA) Maccheroncini al Pettine (12 x 500gr) CasSpirali 0.500 12 6.00 TRADITIONAL (CASALINGA) Spirali (12 x 500gr) CasTubetti 0.500 12 6.00 TRADITIONAL (CASALINGA) Tubetti (12x500gr) CasAnellini 0.500 12 6.00 TRADITIONAL (CASALINGA) Anellini (12x500gr) CasStelline 0.500 12 6.00 TRADITIONAL (CASALINGA) Stelline (12x500gr) CasOrzo20 0.500 20 10.00 TRADITIONAL (CASALINGA) Orzo (20 x 500gr) CasQuad20 0.500 20 10.00 TRADITIONAL (CASALINGA) Quadretti (20 x 500gr) WFett375g 0.375 12 4.50 ORGANIC WOLEMEAL W/Meal Fettuccine 12x375g WPenne375g 0.375 12 4.50 ORGANIC WOLEMEAL W/Meal Penne 12x375g WSpag375g 0.375 12 4.50 ORGANIC WOLEMEAL W/Meal Spaghetti 12x375g WSpirals 375g 0.375 12 4.50 ORGANIC WOLEMEAL W/Meal Spirals 12x375g OrgMixOliveLvs375 0.375 12 4.50 PLAIN ORGANIC Org Mixed Olive Leaves 12x375g OrgPenneRig375 0.375 12 4.50 PLAIN ORGANIC Org Penne Rigate 12x375g OrgSpag375 0.375 12 4.50 PLAIN ORGANIC Org Spaghetti 12x375g OrgSpirals375 0.375 12 4.50 PLAIN ORGANIC Org Spirals 12x375g OrgFett375 0.375 12 4.50 PLAIN ORGANIC Org Fetuccine 12x375g OrgLasInst200 0.200 12 2.40 PLAIN ORGANIC Org Instant Lasagna ORGANIC 200gr (8 Sheets ) (12 x 200g) OrgMixOliveLvs375 0.375 12 4.50 PLAIN ORGANIC Org mixed olive leaves (12 x 375gr) OrgMixOrecch375 0.375 12 4.50 PLAIN ORGANIC Org mixed orecchiette (12 x 375gr) SpFett 0.375 12 4.50 SPELT ORGANIC Spelt Fettuccine 12x375g SpLing 0.375 12 4.50 SPELT ORGANIC Spelt Linguine12x 375g SpPap375g 0.375 12 4.50 SPELT ORGANIC Spelt Pappardelle 375g SpPenne 0.375 12 4.50 SPELT ORGANIC Spelt Penne 12x375g SpPenneRig 0.375 12 4.50 SPELT ORGANIC Spelt Penne Rigate 12x375g SpSpag 0.375 12 4.50 SPELT ORGANIC Spelt Spaghetti 12x375g SpSpirals 0.375 12 4.50 SPELT ORGANIC Spelt Spirals 12x375g SpTwists 0.375 12 4.50 SPELT ORGANIC Spelt Twists 12x375g SpLasInst 0.200 12 2.40 SPELT ORGANIC Instant Lasagna SPELT 200gr (8 Sheets ) (12 x 200g) SpLas 0.300 12 3.60 SPELT ORGANIC Lasagna SPELT 300gr (8 sheets) (12x300g) - Pre Cooking required- KamPe375gr 0.300 12 3.60 Kamut ORGANIC Kamut Penne 12x375g KamSp375gr 0.300 12 3.60 Kamut ORGANIC Kamut Spaghetti 12x375g KamFett375gr 0.300 12 3.60 Kamut ORGANIC Kamut Fettuccine 12x375g GFLMFett375 0.375 12 4.50 Organic Gluten Free Lentil & Maize Fettuccine (12 x 375gr) GFLMTSpag375 0.375 12 4.50 Organic Gluten Free Lentil & Maize Spaghetti (12 x 375gr) GFLMPenne375 0.375 12 4.50 Organic Gluten Free Lentil & Maize Penne (12 x 375gr) GFLMSpirals 0.375 12 4.50 Organic Gluten Free Lentil & Maize Spirals (12 x 375gr) GFBBSpirals375 0.375 12 4.50 Organic Gluten Free Besan & Buckwhet & Brown Rice Spirals (12 x 375gr) GFBBPenne375 0.375 12 4.50 Organic Gluten Free Besan & Buckwhet & Brown Rice Penne (12 x 375gr) GFRLGACHFett 0.250 12 3.00 Gluten Free Red Lentil, Garlic and Chilli Fettuccine (12x 250gr) GFEFett 0.250 12 3.00 Gluten Free Free Range Egg Gluten Free - Fettuccine (12x 250gr) GFESpag 0.250 12 3.00 Gluten Free Free Range Egg Gluten Free -Spaghetti #2 (12x 250gr) GFEPenne 0.250 12 3.00 Gluten Free Free Range Egg Gluten Free -Penne (12x 250gr) GFETwists 0.250 12 3.00 Gluten Free Free Range Egg Gluten Free - Twists (12x 250gr) GFETLas 0.200 12 2.40 Gluten Free Free Range Egg Gluten Free Lasagna - 200g/8 sheets (no pre-cooking required) x 12 pks GFGPBRFett 0.250 12 3.00 Gluten Free Green Pea & Brown Rice Fettuccine (12x 250gr) GFGPBRPen 0.250 12 3.00 Gluten Free Green Pea & Brown Rice Penne (12x 250gr) GFGPBRSpi 0.250 12 3.00 Gluten Free Green Pea & Brown Rice Spirals (12x 250gr) GFBRMKTwi 0.250 12 3.00 Gluten Free Brown Rice, Millet, Kale Twists (12x 250gr) GFBRMBEElbo 0.250 12 3.00 Gluten Free Brown Rice, Millet & Beetroot Elbows (12x 250gr) GFBBRFett 0.250 12 3.00 Gluten Free Blackbean & Brown Rice Fettuccine (12x 250gr) GFMUCHFett 0.250 12 3.00 Organic Gluten Free Mungbean & Chickpea Fettuccine (12x 250gr) BULK 5KG IN BOXES EFett5kg 5.000 1 5.00 Bulk EGG Free Range Egg Fettuccine #5 5kg box ELing5kg 5.000 1 5.00 Bulk EGG Free Range Egg Linguine #4 5kg box ETag5kg 5.000 1 5.00 Bulk EGG Free Range Egg Tagliatelle #7 5kg box ERigatoni5kg 5.000 1 5.00 Bulk EGG Free Range Egg Rigatoni #11 5kg box ESpag#15kg 5.000 1 5.00 Bulk EGG Free Range Egg Spaghettini #1 5kg box ESpag#25kg 5.000 1 5.00 Bulk EGG Free Range Egg Spaghetti #2 5kg box ESpag#3 5kg 5.000 1 5.00 Bulk EGG Free Range Egg Spaghetti #3 5kg box EPap5kg 5.000 1 5.00 Bulk EGG Free Range Egg Pappardelle #9 5kg box EHeims5kg 5.000 1 5.00 Bulk EGG Free Range Fine noodles 5kg box EHeimsXFine5kg 5.000 1 5.00 Bulk EGG Free Range Egg Extra Fine noodles 5kg box EFlSpinFett5kg 5.000 1 5.00 Bulk EGG Free Range Egg Spinach Fettuccine 5kg box ELas5kg 5.000 1 5.00 Bulk EGG Free Range Egg Premium Lasagna Plain (pre-cooking required) 5kg box EInstLas5kg 5.000 1 5.00 Bulk EGG Free Range Egg Premium Lasagna Instant (no pre-cooking required) 5kg box ELasSpin5kg 5.000 1 5.00 Bulk EGG Free Range Egg Premium Spinach Lasagna Plain (pre-cooking required) 5kg box GoPapBee5kg 5.000 1 5.00 Bulk Gourmet Beetroot Pappardelle 5Kg box GOFetPuBaFet5kg 5.000 1 5.00 Bulk Gourmet Pumpkin and Basil Fettuccine 5Kg box -No Egg- [SPECIAL/SEASONAL ORDER min 40kg] GOSquidFett5kg 5.000 1 5.00 Bulk Gourmet Squid Ink Fettuccine 5Kg box -No Egg- GOSquidSpag5kg 5.000 1 5.00 Bulk Gourmet Squid Ink Spaghetti 5Kg box -No Egg- GOSafFett5kg 5.000 1 5.00 Bulk Gourmet Saffron (Tasmania) Fettuccine 5Kg box -No Egg- GOPorFett5kg 5.000 1 5.00 Bulk Gourmet Porcini Mushroom Fettuccine 5Kg box -No Egg- GOFlChilliLin5kg 5.000 1 5.00 Bulk Gourmet Chilli Linguine 5 Kg box -No Egg- [SPECIAL ORDER, min 40Kg] BOysShells5kg 5.000 1 5.00 Bulk Traditional Oyster Shells 5Kg box BWhtTagliat5kg 5.000 1 5.00 Bulk Traditional Pizzoccheri (Buckwheat Tagliatelle) 5Kg box CasFusPaes5kg 5.000 1 5.00 Bulk Traditional Fusilli 5 kg box CasOrec5kg 5.000 1 5.00
Load more

Recommended publications
  • Pasta Asciutta)
    Pasta (Pasta Asciutta) General Overview Pasta is a type of food made from flour, water, and sometimes eggs, which is mixed, kneaded and formed into various shapes, and boiled prior to consumption. While the name comes from Italy, pasta is very popular all over the world. The English word Pasta generally refers to noodles and other food products made from a flour and water paste, often including egg and salt. Less frequently, the term “maccheroni” (miswritten as “macaroni” in English) is used for the same products, especially when used in combination with cheese. Dried Italian-style pasta is made from durum rice, wheat semolina or flour, which gives a light yellow color and a slightly chewy texture when properly prepared. Certain American pastas are produced from a mixture of Farina and Semolina. Such pastas often have an inferior texture and flavor and are only useable in a casserole or other dish where texture is less important. Asian-style noodles as well as most fresh noodles are made from regular (non-durum) wheat flour. Some pasta varieties, such as Pizzoccheri, are made from buckwheat flour. Pasta is made either by extrusion, where ingredients are forced through holes in a plate known as a die, or by lamination, in which dough is kneaded, folded, rolled to thickness then cut by slitters. Fresh pasta cooks quickly and has a delicate taste, but spoils quickly due to its high water content. Dry pasta generally contains about 10% moisture, which makes it shelf stable for about three years. Packed refrigerated or frozen, pasta can be found virtually everywhere in the world.
    [Show full text]
  • Northern Italy: the Alps, Dolomites & Lombardy 2021
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Northern Italy: The Alps, Dolomites & Lombardy 2021 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Northern Italy: The Alps, Dolomites & Lombardy itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: In my mind, nothing is more idyllic than the mountainous landscapes and rural villages of Alpine Europe. To immerse myself in their pastoral traditions and everyday life, I love to explore rural communities like Teglio, a small village nestled in the Valtellina Valley. You’ll see what I mean when you experience A Day in the Life of a small, family-run farm here where you’ll have the opportunity to meet the owner, walk the grounds, lend a hand with the daily farm chores, and share a traditional meal with your hosts in the farmhouse. You’ll also get a taste for some of the other crafts in the Valley when you visit a locally-owned goat cheese producer and a water-powered mill. But the most moving stories of all were the ones I heard directly from the local people I met. You’ll meet them, too, and hear their personal experiences during a conversation with two political refugeees at a local café in Milan to discuss the deeply divisive issue of immigration in Italy.
    [Show full text]
  • The Geography of Italian Pasta
    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
    [Show full text]
  • The Italian “Dozen” Marinara Sauce
    dinner at Osteria 166 APPETIZERS SOUP & SALAD (side/entrée) fried brusselS sprouts | 14 Crispy Pancetta, roasted fennel, blistered tomato, Auntie Kim’s pasta faGioli | 4/6 arugula, lemon, Gorgonzola and fennel pollen. Auntie Kim’s specialty. Tomato-cheese broth, escarole and canellini beans. Oysters in snow | 17 Crab & cheese stuffed great white oysters, Osteria House Salad | 7/13 rosemary and aromatic salt. Field greens, artichoke relish, marinated olives, tomatoes, and shaved Parmesan-Reggiano with a lemon vinaigrette. Mozzarella Stuffed Artichoke | 14 Panko-breaded artichoke hearts stuffed with fresh winter salad | 9/15 Mozzarella, finished with a balsamic glaze and served with Field greens, Granny Smith apples, dried cherries, cashews, Marinara and roasted squash and apple bruschetta. pickled red onion, goat cheese, roasted sweet potato, and maple vinaigrette. STUFFED PEPPER RISOTTO STICKS | 14 Our signature appetizer. Crispy, lightly-breaded risotto sticks with spinach salad | 9/15 herbs, banana pepper, Italian sausage and Pecorino Romano Roasted brussel sprouts, pomegranate seeds, with pepperoncini-infused rosé sauce. roasted beets, toasted almonds, shaved Parmesan, and lemon poppy seed vinaigrette. Winter burrata | 16 Warm baked Burrata, toasted olive bread, coriander & ANTIPASTO SALAD | 14 honey spiced blood orange gastrique and dates Chopped tomato, cucumber, Soppressata, artichoke, Romaine, olives, fresh Mozzarella, crispy Pancetta “The Carl” | 14 and crostini with a red wine vinaigrette. House-made Italian sausage topped with our giant meatball, sautéed banana peppers, onions and melted Mozzarella. Osteria’s Caesar salad | 9/15 Crisp Romaine, caesar dressing, heirloom cherry tomato halves, anchovy, toasted focaccia croutons and Parmigiano-Reggiano. SANDWICHES Served with freshly-made kettle chips (french fries or side salad $2) Add Grilled Chicken or Porchetta | 6 Grilled SHRIMP | 7 WaGyu BurGer | 15 A half-pound of American Wagyu beef topped with petite filet miGnon or SALMON | 9 roma tomato slices and field greens on a toasted bianco roll.
    [Show full text]
  • To Read More About Our Pasta Classes
    Our 9 Pasta Classes Mama Isa’s Cooking School 1- TAGLIATELLE PASTA CLASS BY A MANUAL PASTA MACHINE (2 hrs) Learn to make egg based pasta dough and stretching the dough with a manual pasta machine. Instead of yellow egg pasta, we can teach you how to make green egg pasta (made with Spinach, nutmeg, 00 flour, egg) from scratch. You will make tagliatelle pasta as well as a pasta sauce (i.e. Bolognese sauce or Arrabbiata Sauce or Cacio e Pepe Sauce or Real Alfredo Sauce or Puttanesca Sauce or real delicious Marinara sauce or Carbonara sauce or Duck bolognese sauce ragù) Instead of Tagliatelle & Fettuccine, we can cut the pasta in Pappardelle, or Mafaldine. 2- TAGLIATELLE PASTA CLASS BY HAND (2 - 1/2 hrs) Learn to make egg based pasta dough and stretching the dough with a special long rolling pin like the old traditional authentic way. No pasta machine. You will make tagliatelle pasta as well as a pasta sauce (i.e. Bolognese sauce or Arrabbiata Sauce or Cacio e Pepe Sauce or Real Alfredo Sauce or Puttanesca Sauce or real delicious Marinara sauce or Carbonara sauce). On the menu: Or Tagliolini or Tagliatelle & Fettuccine, or Pappardelle, or Mafaldine with a delicious pasta sauce from scratch Second Option: Fettuccine Pasta by hand Second option: Fettuccine Pasta by hand 3- RAVIOLI CLASS (2 - 1/2 hrs) Do you like spinach and ricotta Ravioli? In this special Ravioli class you will learn how to make egg pasta, how to make the Ravioli filling, how to make the ravioli from scratch, and how to make a delicious ravioli sauce: Butter, Sage, and Parmigiano Reggiano cheese.
    [Show full text]
  • Le Ricette Degli Amici Di Cucinait
    Cucina regionale: Primi Piatti Le ricette degli amici di cucinait - Natale 2001 - Ed i t o r i a l e ucina del territorio, ricette della memoria, primi piatti “di famiglia” che oggi si ripropongono, in certe occasioni, puntualmente, con tutto Cil rigore della tradizione, eppure con i piccoli nuovi dettagli che inevitabil- mente arricchiscono o semplificano la formula originaria. Questo librino, che raccoglie una selezione delle ricette proposte dagli amici di cucinait, in autunno, nel forum “Cucina regionale: Primi Piatti”, è il nostro Regalo di Natale a chi frequenta il sito; un Ricettario ricco di quasi 150 ricette, rap- pr esentative di tutta Italia, arrivate a cucinait anche da amici lontani; il ri- sultato di un lavoro comune, tra la redazione on line (che ne ha curato l’editing) e gli autori, che hanno voluto part e c i p a re, anche questa volta, con entusiasmo, competenza e disponibilità. Questo librino è soprattutto la st r a o r dinaria prova di come uno strumento nuovo, come il Web, consenta il rec u p e r o di antiche tradizioni domestiche e gastronomiche, faciliti il con- fr onto tra culture e territori diversi. E a chi sostenesse ancora che Internet toglie volto alle persone, la comunità di cucinait prova, invece, la grande anima che con questo mezzo si può esprimere. Buona lettura e Buon Natale a tutti! Piemonte 2 ANTICHI RIPIENI E RICCHI SAPORI verizzarle con un poco di farina di meliga, avvolger- Nella cucina piemontese, oltre alle zuppe, pre p a r a t e le su se stesse e trarne dei taglierini di circa 3 mm di spesso con verd u re di stagione, parti di maiale e spessore; metterli ben aperti sopra un vassoio rico- pane raffermo, ci sono moltissime qualità di ravioli, perto da una salvietta leggermente infarinata e farli ripieni per lo più di carne.
    [Show full text]
  • La Cucina Metabolica 2.0
    La cucina metabolica 2.0 La fibra: come integrare la dieta con gusto e salute A cura di Barbara Paolini e Marco Buccianti In collaborazione con l’Istituto Statale d’Istruzione Superiore “Leopoldo II di Lorena” Grosseto ™ OXYS Publishing Copyright © 2014-2015 All rights reserved La cucina metabolica 2.0 La fibra: come integrare la dieta con gusto e salute A cura di Barbara Paolini e Marco Buccianti In collaborazione con l’Istituto Statale d’Istruzione Superiore “Leopoldo II di Lorena” Grosseto La cucina metabolica 2.0 - La fibra: come integrare la dieta con gusto e salute Autori Barbara Paolini Medico Specialista in Scienza dell’Alimentazione Responsabile U.O.S.A. Dietetica Medica A.O.U. Senese “Policlinico Santa Maria alla Scotte”, Siena Past President Sezione Toscana e Coordinatore Presidenti Regionali Associazione Italiana di Dietetica e Nutrizione Clinica (ADI) Marco Buccianti Dietista Docente Laboratorio Servizi per l’Enogastronomia Settore Cucina Istituto d’Istruzione Superiore “Bernardino Lotti”, Massa Marittima (GR) Tesoriere Sezione Toscana Associazione Italiana di Dietetica e Nutrizione Clinica (ADI) 4 A cura di: Barbara Paolini e Marco Buccianti Coautori Katia Gennai Dietista U.O.S.A. Dietetica Medica A.O.U. Senese “Policlinico Santa Maria alla Scotte”, Siena Giuseppe Villani Chef Docente Laboratorio Servizi per l’Enogastronomia Settore Cucina Istituto Statale d’Istruzione Superiore “Leopoldo II di Lorena”, Grosseto Hanno collaborato Lucia Ceccarelli, Irene Del Ciondolo, Elisa Pasquini Medici specializzandi in Scienza dell’Alimentazione
    [Show full text]
  • Antipasti Della Casa Zuppe Zuppa Di Pomodoro All'origano QR 45 La Pasta
    Antipasti della casa La tavola di giulio ancient roman-style antipasto buffet QR 55 Insalata cucina greens, mushrooms, tomatoes, capers, garlic QR 60 La caprese roasted tomatoes, herb oil, buffalo mozzarella, pesto sauce QR 30/QR 70 Bruschetta classica casareccio bread, tomato concasse, basil, garlic, trifolati mushrooms, chili, parsley, parmesan cheese QR 55 Vitel tonne roast veal served with tuna sauce and capers QR 65 Carpaccio di manzo usa beef tenderloin, rocket leaves, parmesan shaving, extra virgin olive oil QR 60 Frittura di pesce deep fried white bait, squid, hammour in pastella, tartar and chili sauce QR 65 Zuppe Zuppa di pomodoro all’origano QR 45 Il minestrone mixed vegetable soup QR 45 La pasta di semola ‘de cecco’ pasta linguine; penne; spaghetti; fusilli; tagliatelle QR 65 choose your traditional sauce: salsa di pomodoro tomato sauce, basil, parmesan cheese pesto alla genovese traditional pesto sauce from genova sorrentina typical summer sauce from sorrentino cherry tomatoes, buffalo mozarella, basil chicken and mushroom cream chicken, mushroom, cream sauce bolognese the famous minced beef and tomato sauce from bologna Renaissance Doha City Center Hotel, Al Wahda Street, Doha, Qatar +974 4419 6100 | [email protected] | www.westenddoha.com Linguine allo scoglio mixed seafood; calamari, shrimps, mussels, octopus and crab meat, garlic, chili and parsley QR 90 Spaghetti carbonara the roman’s specialty pasta carbonara; beef bacon, eggs, pecorino cheese QR 70 La pasta all’uovo pizzoccheri fresh pasta, cabbage,
    [Show full text]
  • Catalogo Dei Prodotti
    Catalogo dei Prodotti Questo catalogo nasce dal desiderio e dalla necessità di creare un’unione innovativa tra l’ordinaria vendita al dettaglio e l’offerta a distanza di quello che la nostra bottega può offrirvi. Abbiamo scelto una modalità che ci auguriamo possa regalarvi nella maniera più semplice e chiara, la possibilità di conoscere, scegliere ed ordinare tutti i nostri numerosi articoli comodamente da casa vostra. Teniamo a precisare che tutti i prodotti indicati all'interno del catalogo sono soggetti a disponibilità limitate da stagionalità o da scorte di magazzino. Ci rendiamo quindi disponibili sia telefonicamente che tramite email a seguirvi e consigliarvi nei vostri acquisti e confermarvi le disponibilità delle vostre scelte. Pasta e Riso (04) Farine e Polente (11) Olio, Aceto Sughi e Ragù (20) e Sale (14) Preparati e Conserve e Sottoli (24) Prodotti Salati (31) Legumi e Zuppe (34) Spezie, Insaporitori e Salse (37) Prima Colazione (43) Thé, Infusi e Tisane (48) Dolciumi Artigianali e Cioccolata (51) Caramelle (57) Prodotti per Dolci Bevande e Sciroppi (67) e Frutta Secca (61) Grappe, Amari Vini e Spumanti (70) e Liquori (79) Altri Alcolici (86) Tappi e Prodotti Enologici (90) Prodotti per la Casa (93) Cura della Persona (101) Pasta e Riso Pasta Pastai Gragnanesi CAMPANIA Pasta di grano duro Tortiglioni • Elicoidali • Caserecce • Ziti rigati • Penne rigate Gnocchi napoletani • Taccozzette • Scialatielli • Trofie • Trecce Farfalle • Gran riccioli • Paccheri • Calamari • Millerighe Mezze millerighe • Rigatoni • Mezzi rigatoni •
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek Et Al
    USOO9462825B2 (12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek et al. (45) Date of Patent: Oct. 11, 2016 (54) SPAGHETTI-LIKE FISH PRODUCTS, (2013.01); A23L I/296 (2013.01); A23L I/307 METHODS OF MANUFACTURE THEREOF (2013.01); A23 V 2002/00 (2013.01) (58) Field of Classification Search (71) Applicant: GRADIENT AOUACULTURE, None Shenzhen (CN) See application file for complete search history. (72) Inventors: Noam Weinberg-Sehayek, Emek Hefer (56) References Cited (IL); Avraham Weinberg, Kiryat Yam (IL) U.S. PATENT DOCUMENTS (73) Assignee: GRADIENT AOUACULTURE, 4,704.291 A *ck 11/1987 Nagasaki .............. A33. Shenzhen (CN) 4,806,378 A 2f1989 Ueno et al. 5,028,444 A 7, 1991 Yamamoto et al. (*) Notice: Subject to any disclaimer, the term of this . S. A E. KEY. patent is extended or adjusted under 35 4- 4 - aCal C. a. U.S.C. 154(b) by 0 days. 2007/0172575 A1* 7, 2007 Gune ............................ 426,641 (21) Appl. No.: 14/601,765 OTHER PUBLICATIONS (22) Filed: Jan. 21, 2015 Omega 6 and 3 in nuts, oils, meats, and fish. Tools to get it right, e a?- posted online May 10, 2011.* O O The Fat Content of Fish, available online 2004. (65) Prior Publication Data Rolls et al. "How Flavour and Appearance Affect Human Feeding”. US 2015/O132434 A1 Mayy 14, 2015 Proceedings of the Nutrition Society, Jun. 1982, pp. 109-117, vol. 41, 109, Great Britain. Related U.S. Application Data (Continued) (63) Continuation-in-part of application No. Primary Examiner — Robert A Wax PCT/IB2014/063294, filed on Jul 22, 2014.
    [Show full text]
  • Our Produce Is the Expression of a Feeling Born from the Passion for Our Land, the Respect for Traditions and the Mastering of Knowledge”
    “Our produce is the expression of a feeling born from the passion for our land, the respect for traditions and the mastering of knowledge”. “Dedication and convictions turn into healthy and natural produce which aims at offerering you the best quality and taste. This value cannot be described, it can only be felt” Plinio Vanini and family For information on dishes that contain ingredients that can give allergy ask the staff STARTERS Heart, effort and environment, always respecting tradition. The good products of the farm, cooked in delicious dishes, all to taste! Sciatt - Traditional Sciatt (young Casera cheese coated in a combination of flours and deep fried in oil) served with home-grown chicory and a raspberry vinaigrette .................................13.00 Burrata - (fresh, creamy, cheese), produced from the milk of La Fiorida’s very own Bruna Alpina herd, cream of tomato, Missultin (dried and cured sardine-style lake fish) in oil, fresh basil 13.00 Selezione di Salumi - Selection of our own quality farm-cured meats, superbly sweet ricotta cheese and cherry compote ...........................................13.00 Carpaccio (thinly sliced, raw) of top quality beef with a wild green salad from the vegetable plot, sweet and sour baby onions and black summer truffles ....................................14.00 Zuppa di cetrioli - Delicious soup made from cucumber with home-produced La Fiorida yoghourt and lamelle (thinly-layered) of radish ....................13.00 Ceviche di storione - A marinade of raw sturgeon* with thinly-layered
    [Show full text]
  • Via XXV Aprile 21/23 - 24050 Grassobbio (BG) Tel
    Eurogastronomia srl - Via XXV Aprile 21/23 - 24050 Grassobbio (BG) Tel. 035/199.018.06 - 035/199.018.41 Email: [email protected] - P. I.V.A.: IT02892410164 CASONCELLI ALLA BERGAMASCA PESO 270 g. METODO DI CONSERV. ATP 0/+4°C ARTICOLO A01 SHELF-LIFE 25 gg. N° CONF. x CARTONE 6/20 Codice EAN 8057438140015 CRESPELLE AI FUNGHI PESO 270 g. METODO DI CONSERV. ATP 0/+4°C ARTICOLO A23 SHELF-LIFE 25 gg. N° CONF. x CARTONE 6/20 Codice EAN 8057438140237 CRESPELLE CON RICOTTA E SPINACI PESO 270 g. METODO DI CONSERV. ATP 0/+4°C ARTICOLO A24 SHELF-LIFE 25 gg. N° CONF. x CARTONE 6/20 Codice EAN 8057438140244 CRESPELLE AL PROSCIUTTO E FORMAGGIO PESO 270 g. METODO DI CONSERV. ATP 0/+4°C ARTICOLO A25 SHELF-LIFE 25 gg. N° CONF. x CARTONE 6/20 Codice EAN 8057438140254 FUSILLI CON SUGO DI POMODORO E OLIVE PESO 270 g. METODO DI CONSERV. ATP 0/+4°C ARTICOLO A04 SHELF-LIFE 25 gg. N° CONF. x CARTONE 6/20 Codice EAN 8057438140046 GNOCCHI CON SPECK E ZAFFERANO PESO 270 g. METODO DI CONSERV. ATP 0/+4°C ARTICOLO A06 SHELF-LIFE 25 gg. N° CONF. x CARTONE 8/20 Codice EAN 8057438140060 LASAGNE AL RAGÙ PESO 300 g. METODO DI CONSERV. ATP 0/+4°C ARTICOLO A08 SHELF-LIFE 25 gg. N° CONF. x CARTONE 6/20 Codice EAN 8057438140084 Eurogastronomia Srl - Via XXV Aprile 21/23 - 24050 Grassobbio BG - Tel. 035.19901806 Tel/Fax 035.19906537 - e-mail: [email protected] - P.IVA 02892410164 MEZZE PENNE AL POMODORO E BASILICO PESO 270 g.
    [Show full text]