DOCSLIB.ORG

Dinner • September 2021 Pizzetta Side Dishes for The

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dinner • September 2021 Pizzetta Side Dishes for The DINNER • SEPTEMBER 2021 FOR THE TABLE WOOD OVEN BAKED BRIE 26 PURPLE & BLUE SALAD 25 French baguette, fermier brie, truffle honey, truffle butter, roasted beets, blueberries, grapes, red cabbage, shaved truffle pickled cucumber, buffalo milk blue cheese, pistachio, aged balsamic, olive oil TRUFFLE CAESAR SALAD 26 heirloom tomato, butter lettuce, artisan romaine, BLUEFIN TUNA CRUDO 30 moliterno truffle pecorino, shaved garlic crouton, lightly cured tuna loin, mixed heirloom tomato, summer melon, truffle caesar dressing Jennifer Fisher spicy salt, tomato water gazpacho PEACH & BURRATA 28 AVOCADO GEM 26 honey roasted yellow peach, wild herb salad, French green beans, hass avocado, baby gem lettuce, breakfast radish, grilled country bread, honey vinaigrette tarragon, green goddess dressing STEAK TARTARE 48 GRILLED OCTOPUS 27 prime tenderloin, Calvisius caviar, pickled spring onions, chorizo spiced Spanish octopus, roasted heirloom carrots, pommes maxim, charred leek aioli pea tendrils, lime crème fraîche, black garlic mole PIZZETTA ENTREES TRUFFLE PIZZETTA 24 SNAPPER & PRAWNS 48 porcini truffle purée, truffle oil, buffalo mozzarella, arugula blackened spiced sea bream, grilled jumbo tiger shrimp, wilted spinach, wild mushrooms, creole spiced prawn jus BUFALINA PIZZETTA 20 tomato sauce, buffalo mozzarella, KING SALMON 38 sweet pickled chili, basil golden chanterelles, sweet corn puree, piquillo peppers, salmon roe, brown butter toasted almonds AU FROMAGE PIZZETTA 19 mozzarella cheese, tomato sauce RACK OF LAMB 60 double cut California lamb chop, roasted baby eggplant, DUCK & MUSHROOM PIZZETTA 22 chickpea panisse, black sesame tahini, green herb chermoula duck confit, wild mushrooms, goat cheese, fontina, roasted garlic, frisee DUO OF DUCK 50 grilled rohan duck breast and liver, sweet corn polenta, grilled figs, PROSCIUTTO PIZZETTA 24 swiss chard, fig jus Proscuitto di Parma, housemade tomato sauce, buffalo mozzarella, basil, wild arugula KUROBUTA PORK CHOP 54 summer shelling bean cassoulet, iberico chorizo piperade, WALLY’S CLASSICS grilled sweet peppers, espelette jus TRUFFLE LENTILS 28 TRUFFLE BOLOGNESE 35 veal & truffle ragu bianco, vesuviotti pasta, aged parmesan, ragout of French green lentils, English peas, truffle butter, shaved truffle shaved truffle WALLY BURGER 30 WAGYU & LOBSTER 90 wagyu flat iron, poached Maine lobster, heirloom carrots, American wagyu burger, Old Amsterdam gouda, heirloom tomato, wild mushroom tortellini, red wine lobster jus caramelized onions, Wally’s sauce, housemade brioche bun, pommes frites SIDE DISHES WAGYU NY STEAK FRITES 95 American wagyu 19oz NY strip, glazed cipollini onion, CHARRED BROCCOLINI 16 béarnaise sauce, pommes frites arrow leaf spinach, crispy garlic chips, lemon garlic bagna cauda WAGYU TOMAHAWK MP GRILLED MARKET VEGETABLES 18 rosewood 36oz bone in tomahawk ribeye, French market beans, grilled summer market vegetables, cherry tomatoes, pommes puree, bone marrow brûlée shelling beans, fava bean pesto CUSTOM DRY AGED STEAKS MP MOROCCAN CAULIFLOWER 22 custom 45 day dry aged prime delmonico or porterhouse, pan-roasted mixed cauliflower, ras el hanout, truffle pomme puree, wild mushroom bordelaise preserved lemon purée, almonds, sultanas FRENCH SEA BASS MP TRUFFLE POMMES FRITES 22 wood oven roasted French style sea bass, blistered cherry tomatoes, grated parmesan, shaved truffle market vegetables, charred lemon TWICE-FRIED SMASHED FINGERLING POTATOES 15 ROASTED BONE-IN WHOLE CHICKEN 100 truffle salt smashed fingerling potatoes, broccoli, truffle chicken jus, shaved truffle DESSERTS BERRY MILLE FUILLE 16 CHOCOLATE CARAMEL 16 summer berries, vanilla chantilly, puff pastry arlette, craquelin choux, salted caramel gelato, cocoa chantilly, berry mousse, raspberry sorbet “double” chocolate sauce PB&J 15 CHOCOLATE BOARD 29 peanut butter panna cotta, black currant gelee, assortment of seasonal dark & milk chocolates, fresh fruit macerated market grapes, caramel corn, hazelnut gelato General Manager: Randy Evans Executive Chef: Ryan Kluver Chef de Cuisine: Omar Zanders 09.01.2021.
Load more

Recommended publications
  • Commander's À La Carte Dinner Menu Chef Tory's
    Commander’s à la Carte Dinner Menu A Selection of Artisanal Cheese A tasting of warm pecan biscotti, honeycomb, preserved fruits and candied nuts with sticky Cabernet syrup Appetizers Selection of One 10.00 ▫ Two 12.00 ▫ Three 14.00 Shrimp & Tasso Henican Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, ~The Chef’s Playground~ Signature Series of Flavors from the Commander’s Kitchen Team 5 pepper jelly and Crystal hot sauce beurre blanc 11.50 Crab & Cauliflower Oyster & Absinthe “Dome” Cauliflower velouté with melted Brie, Choupique caviar & Champagne crema Plump oysters poached with bacon, artichokes, French absinthe Henriot Souverain Brut, Reims, Champagne, France and a splash of double cream ~ Presented under a flaky pastry shell 13.50 Shrimp & Tasso Henican Louisiana Legacy Sirloin Carpaccio Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, Kumquat marmalade, crispy capers, shaved Vidalia onions, 5 pepper jelly and Crystal hot sauce beurre blanc ciabatta crostini and grilled lunchbox chili peppers 13.00 2013 Reinhold Haart Riesling Kabinett, Piesporter, Mosel, Germany Spicy Ginger, Molasses & Rum Braised Pork Belly Pork Belly Garlic & red chili spiced Brussels sprout leaves, butternut squash purée, Crispy Brussels sprout leaves, butternut squash purée, gingersnap cookie gremolata, chicory and a sauce made from gingersnap cookie gremolata and smokehouse sauce the smokehouse drippings 14.00 2005 Château d'Epiré Savennières, Loire Valley, France Foie Gras & Champagne Snails & Tails Black skillet roasted
    [Show full text]
  • Dinner Lunch Breakfast
    Breakfast Lunch Dinner Mon-Fri 6:30-11:00am • Sat & Sun 7:00-11:00am Mon-Fri 11:30am-2:00pm Thurs 5:00-9:00pm • Fri & Sat 5:00-9:30pm Mon-Fri 6:30-10:30am Mon-Fri 11:30am-1:30pm GRANDE DINNER BUFFET Bountiful Breakfast Buffet Weekday Buffet Enjoy carved prime rib made to order, Chef’s seafood, chicken entrée, Our breakfast buffet offers you scrambled eggs, bacon, sausage, breakfast potatoes, Enjoy crisp garden greens, garden-fresh vegetables, freshly prepared salads, fruit, potatoes and vegetables, crab bisque, soup du jour, salad bar and desserts ......29.95 fresh seasonal fruits, pastries, doughnuts, muffins, cold cereals, steel-cut assorted breads and delicious soups. Then help yourself to the Chef’s daily oatmeal and yogurt. Served with coffee, tea, milk and juice ...........................14.95 hot entrée and vegetable. Finish your meal with a tasty homemade dessert .....13.95 The Executive Buffet Soup, salad and dessert bar ...........................................................................10.95 Includes fresh fruit, steel-cut oatmeal, cereal, yogurt, English muffins ENTRÉES and bagels. Served with coffee, tea, milk and juice ...........................................9.95 All entrées include soup, salad bar and dessert bar. ALADS S Jumbo Stuffed Shrimp ............................................................25.95 LIGHT FARE Cobb Salad ............................................................................ 10.95 Broiled jumbo Gulf shrimp stuffed with lump crabmeat, with lemon remoulade sauce. Chicken, carrots, eggs, tomato, cheddar cheese and bacon, finely chopped Fruit Festival ........................................................................... 7.95 Broiled Lump Crab Cakes ......................................................26.95 Fresh sliced seasonal fruit served with berry yogurt. and mixed with fresh greens. Seasoned lump crab cakes blended with our Chef’s special recipe of seasoning.
    [Show full text]
  • Three Course Dinner Menu
    THREE COURSE DINNER MENU FIRST COURSE Choose Two Wollensky Salad Caesar Salad Signature Crab Cake Steak Tartare Wollensky’s Famous Split Pea Soup ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 FOUR COURSE DINNER MENU FIRST COURSE Choose One Signature Crab Cake Steak Tartare Wollensky’s Split Pea Soup SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Tuna Au Poivre Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 S&W SIGNATURE DINNER MENU SHELLFISH BOUQUET Chilled Lobster, Colossal Lump Crab Meat, Jumbo Shrimp, Oysters and Littleneck Clams Classic Cocktail, Ginger and Mustard Sauces, Sherry Mignonette SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES
    [Show full text]
  • Type of Meal
    TYPE OF MEAL Breakfast: It is the first meal of the day served between 7 and 10.am. It offers all kinds of dishes that are suitable for the breakfast. Continental breakfast, English breakfast, American Breakfast and Indian breakfast menus are the commonly found menus. It may be in the form of table d’ hotel and a- la carte. Continental Breakfast: It is also termed as simple breakfast. It generally includes only bread and rolls with butter an preserves. Breakfast rolls include croissant, brioche, Vienna rolls. Etc . Preserves include Jam, marmalade and honey but honey is not placed on the table unless it is required. Term used in continental Breakfast Café complet- continental breakfast with coffee Café simple- only coffee with nothing to eat The complet- Continental breakfast with tea The Simple- Only tea, with nothing to eat. English Breakfast: It is heavy breakfast including the Fruit juices, stewed fruits, breakfast cereals , eggs, fish , meat, breads and beverages. Though the English breakfast is quite heavy traditionally, limited dishes are preferred by the guests. American Breakfast: American breakfast is neither too heavy nor light. It usually consist of eggs, juice, Bacon or sausage, toast or hash brown potatoes. It includes juice/ Fresh fruits, breakfast cereals, eggs to order, waffle/ pancake served with syrup and honey, choice of breads with butter and preserves. Coffee is the most preferred beverage. Chilled water is served before breakfast. Indian Breakfast: India is the land of varied culture, language and also of varied eating habits, Parathas, stuffed paratha, poori, masala etc are commonly served dishes in the North during breakfast along with bread and rolls, egg preparation.
    [Show full text]
  • Usage Project Final Report – Dinner/Supper
    The University of British Columbia Usage Project Final Report - Dinner/Supper ENGL 321 Prof. Elise Stickles April 19 2020 Introduction: In contemporary North American society, people often grow up familiar with describing their meals for the day as breakfast, lunch, and dinner in chronological order. Breakfast makes for the morning meal, lunch describes the meal taken in the noontime or afternoon period, dinner is what we call our evening meals. However, if one examines the history of naming our meals, an interesting discrepancy emerges; the evening meal was not always known as “dinner”. According to the Guide to Canadian English Usage by Margery Fee and Janice MacAlpine (2011), the term “dinner” used to refer to a different meal eaten at a different time. Dinner was a large meal at noon for those working in heavy labor during the day, as its timing allowed for them to make use of the energy and nutrition effectively while burning off any excess. Instead of “dinner”, the term “supper” was used to denote the evening meal. Unlike the large portions and servings of the midday dinner meal, the evening supper was a light meal intended to curb any cravings and let one’s body settle down to relax before the night. Examining usage guides also yields that temperature matters in the usage of “dinner” and “supper”, as the former denotes a warmer, heavier meal while the latter denotes a colder, lighter meal. Nowadays, these meanings have changed as people’s lifestyles have developed and working hours have become more variable. We were interested in seeing how contemporary usage of both terms played out in usage across Canada as well as in America and Great Britain.
    [Show full text]
  • BREAKFAST LUNCH | DINNER Chicken Wrap 10.00 Spinach Tortilla / Aioli / Romaine Lettuce / Tomatoes / Diced Chicken Available from 7:00 A.M
    BREAKFAST LUNCH | DINNER Chicken Wrap 10.00 Spinach Tortilla / Aioli / Romaine Lettuce / Tomatoes / Diced Chicken Available from 7:00 a.m. - 11:00 a.m. Available from 11:00 a.m. - 11:00 p.m. Served with Chips Steel-Cut Texas Oatmeal 10.00 Craisins / Brown Sugar House Made Chips 13.00 B.A.L.T 10.00 Served with Roasted Salsa/Guacamole Bacon / Avocado /Lettuce / Tomato/White Cheddar Cheese / Mayo / Greek Yogurt Bowl 10.00 Cauliflower Dip 13.00 Served with Fries or Chips Berries / Granola / Honey Served with Warm Pita / Carrots / Cucumbers Fruit Cup 8.00 Strawberries/ Blueberries/ Cantaloupe Crispy Chicken Wings 13.00 Pork Street Tacos 16.00 Buffalo / BBQ / Dry Rub Pork / Cilantro Lime Slaw / Salsa Verde Pancakes 14.00 Served with Carrots / Cucumber slices / Ranch Canvas Chicken Sandwich 13.00 Blueberries/ Maple Syrup Grilled or Fried Chicken / Lettuce / Tomato / Pickles / Honey Mustard / Ciabatta Smoked Salmon Bagel 14.00 Shrimp Flatbread 13.00 Served with Fries or Chips Chive Cream Cheese / Tomato / Onion Tomato / Feta / Basil Oil Capers / Boiled Egg The Breakfast Sandwich 14.00 Croissant/ Over-Well Egg / Bacon /White Cheddar Cheese/Tomato Farro Salad 10.00 Classic Burger 16.00 Served with Breakfast Potatoes or Fruit Cup Farro/ Arugula/Green Apple/ Parmesan/ Parsley/ Basil/ Rosewood Ranch Wagyu Beef / Pickles / Lettuce / Onion / Tomato / Pecans White Cheddar Cheese / Omelette 14.00 Add Chicken + 7.00 Served with Fries or Chips + 2.00 Choice of Sausage / Mixed Cheese/ Bell Peppers Caesar Salad 10.00 Grilled Salmon 19.00 Tomatoes / Onions Romaine/ Caesar Dressing/ Parmesan Cheese/ Croutons Served with Cauliflower Puree & Farlow Salad Served with Breakfast Potatoes or Fruit Cup Add Chicken +7.00 Shrimp +8.00 Grilled Salmon +9.00 The Artist Breakfast 14.00 Choice of Two Eggs Your Way / Bacon or Sausage / White or Wheat Bread Served with Breakfast Potatoes or Fruit Cup Dial “0” to order.
    [Show full text]
  • Appetizers and Hors D' Oeuvres
    Appetizers and Hors d’ Oeuvres “Preparing hors d’ oeuvres and appetizers uses skills from almost every section of the kitchen. Because they can consist of meat, poultry, fish, shellfish, vegetables, potatoes, grains, pasta, fruits, baked goods and sauces, they require a working knowledge of these foods and how they are prepared. ---Chef-Chef Todd Mohr Some commonly encountered hot hors d’ oeuvres: Filled Pastry Shells Savory (unsweetened) tartlets, choux puffs, or other small Guidelines for Preparing Hors d’ Oeuvres: dough products are most often baked to remove moisture content, then filled with warm meat, poultry, fish purees, They should be small, one to two bites or ragouts, garnished and served hot. They become soggy They should be flavorful and well seasoned, not overpowering quickly, so must be prepared as closely to service as They should be visually attractive possible. They should complement the foods to follow Brochettes / Skewers / Kabobs without duplicating flavors The secret to great hot hors d’ oeuvres is to let your imagination Hors d’ oeuvres brochettes are small skewers holding a be your guide, to keep the ingredients harmonious and, if the combination of meat, poultry, game, fish, shellfish or hors d’ oeuvres are to precede dinner, not to allow them to vegetables. They are normally baked, grilled or broiled duplicate the foods to be served or overpower them with and served with a dipping sauce. Soaking wooden excessively spicy flavors skewers in water before assembly can prevent them from burning. To provide a comprehensive list of hot hors d’ oeuvres would be virtually impossible, as this list would be limit-less.
    [Show full text]
  • A La Carte Dining in a Banquet Setting
    À la Carte Dining in a Banquet Setting: Is it Feasible? By Peter Szende and Ally Rung Winter 2018 By Peter Szende and Ally Rung For many decades, à la carte dining has been viewed as a completely separate service style only used in full-service restaurants, without a place in the traditional banquet–style setting typically seen in hotels and cruise ships. However, many contemporary ocean liners and hotels are changing that perspective. This calls for further investigation into the practices and technology the industry is beginning to adopt and exploration of how this translates into the customer experience. Cruise Dining When one thinks of dining options on cruises, a vision of large ballrooms with round tables arranged throughout two floors and servers moving between the floor and kitchen comes to mind. What most do not conceptualize is that dining in a large banquet setting among hundreds of other guests and being presented with a non-banquet style menu is quite a task for the staff. With this in mind, the question arises, how is this possible? How are these ballrooms and kitchens able to provide guests with a menu that allows for choice amongst a handful of appetizers, entrees, and desserts? One would think that with so many guests to feed, a menu with multiple items to choose from would be out of the question. Instead, the culinary geniuses on board these cruise ships have mastered the art of preparing hundreds of customized dishes for the hungry guests—true mastery of à la carte dining in a banquet setting.
    [Show full text]
  • Dinner Banquet Menu
    Dinner Banquet Menu Whitney Hill Banquets & Special Events Coordinator /Manager [email protected] 559.720.3590 F. 559.433.3066 Package A $40.00 per person Additional entrees or substitutions from other menu packages will be charged at the highest priced selection. Upon request, all Dinner entrees can be served with bread & dipping sauce, freshly brewed iced tea or soda (Tax & gratuity not included) Appetizers Please Choose One Peppered Goat Cheese in extra virgin olive oil, roasted garlic & rosemary flat bread Traditional Tomato Bruschetta with capers & pesto Salad Field green salad with orange miso vinaigrette Entrée Please Choose Two Sautéed Salmon with white shrimp citrus salsa, steamed jasmine rice, & caper-dill nage Chicken Milanese with herb & garlic roasted new potatoes, julienne vegetables, with a lemon-caper reduction Vegetarian Rigatoni Pasta seasonal vegetables in a roasted red tomato marinara Dessert Lemon Shortcake Package B $50.00 per person Additional entrees or substitutions from other menu packages will be charged at the highest priced selection. Upon request, all Dinner entrees can be served with bread & dipping sauce, freshly brewed iced tea or soda (Tax & gratuity not included) Appetizers Please Choose Two Peppered Goat Cheese in extra virgin olive oil, roasted garlic & rosemary flat bread Traditional Tomato Bruschetta with capers & pesto Crisp Fried Calamari with scallions, jalapenos & a chili-lime dipping sauce Smoked Chicken Quesadilla with guacamole & lemon crema Salad Please Choose One Field green salad with
    [Show full text]
  • Commander's À La Carte Dinner Menu ~ Chef
    Commander’s à la Carte Dinner Menu A Selection of Artisanal Cheese A tasting of warm pecan biscotti, local honey, preserved fruits and candied nuts with sticky Cabernet syrup Appetizers Selection of One 10.00 ▫ Two 12.00 ▫ Three 14.00 Shrimp & Tasso Henican Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, ~ Chef Tory’s Playground Tasting Menu ~ 5 pepper jelly and Crystal hot sauce beurre blanc 12.50 Gulf Bluefin Tuna Tartare Flambéed Crawfish & Creole Cream Cheese Gnocchi Hand diced bluefin tuna with capers, lemon, mustard, olive oil, Chargrilled Breaux Bridge crawfish tails with grated Parmesan, fresh herbs, crispy shallot and a trio of infused oils English peas, local legumes & baby heirloom tomatoes 13.50 Billecart-Salmon Extra Brut, Champagne, France Chili and Lemongrass Glazed Alligator Blue Crab Gnocchi Crispy local alligator, charred pepper polenta, and chili-lemongrass glaze Proscecco poached jumbo lump crab, English peas, sweet corn, with pickled Fresno & celery leaf salad and red pepper aïoli 12.50 Parmesan Reggiano and lemon beurre blanc 2015 Vignai da Duline Pitotti Pinot Grigio, Friuli Colli Orientali, Friuli, Italy Gulf Oyster Panzanella Crispy corn fried plump Gulf oysters, chopped fennel, petite tomatoes, Maggie’s Farm Mushroom Toast sweet spring onions and balsamic soaked croutons with a basil aïoli 10.50 Roasted St. Francisville mushrooms, fines herbes, brandy and whipped goat cheese 2016 Domaine Perraud Vieilles Vignes Mâcon-Villages, Burgundy, France ~le Coup du Milieu~ Soups & Salads Fuzzy Buffalo
    [Show full text]
  • Exploring International Cuisine | 1
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]