Our Signature Pasta Dishes Family Style Promotions Salad Antipasti Desserts

Total Page:16

File Type:pdf, Size:1020Kb

Our Signature Pasta Dishes Family Style Promotions Salad Antipasti Desserts Family Style promotions Ravioli Tray Choose between Ravioli ricotta & spinach butter & sage, Ravioli ricotta & Parmigiano with tomato sauce, Ravioli shortribs butter & Parmigiano Our Signature Pasta Dishes x 4 people 72$ x 6 people 108$ x 8 people 144$ Tagliatelle al Ragù 18 Pasta, Gnocchi Lasagna Tray . Organic durum flour, organic “00” flour, eggs, ragù sauce (tomato, beef and pork Choose between Lasagna Bolognese, Gnocchi with Tomato sauce, Tagliatelle al Ragu meat, celery, carrots, EVOO, onion, and red wine) Bolognese, Fusilli al pesto, Rigatoni all’Amatriciana, Ancient grain Pici with ragu Toscano. Lasagna Bolognese, ricetta di “Nonna Rina” 18 x 4 people 64$ x 6 people 96$ x 8 people 128$ Ragù sauce, eggs, durum and “00” flour, milk, butter, Parmesan, and nutmeg extra Parmigiano 1$, extra Tomato sauce 2 $, extra ragu 3$ per portion Lasagna al Tartufo 22 Truffles, mushrooms, besciamella, egg durum and “00” flour Truffle Lasagna Tray Gnocchi San Marzano (with Napolitan tomato sauce) 16 x 4 people 80$ x 6 people 120$ x 8 people 160$ Potato, white flour, eggs, milk, basil, tomato sauce, and shallots Fusilli al pesto 18 Salad 100% organic semolina, basil, EVOO, pine nuts, garlic, and grana Padano Caprese 18 (bufala) Tomato & mozzarella with oil, oregano and basil dressing Pici di Grani Antichi con Ragù Toscano 18 Insalata Verde 8 Ancient grain pici, ragù toscano (white ragù , red wine, bay leaves, rosemary) Organic mesclun salad parmigiano reggiano, EVOO. Insalata Mista 12 Organic mesclun salad w/ cherry tomatoes, pumpkin seeds, cranberries, walnuts, Rigatoni alla Amatriciana 18 and olives Insalata Mista con Burrata 18 100% organic semolina, pancetta, sicilian tomoatoes, onions and EVOO Organic mesclun salad w/ cherry tomatoes, pumpkin seeds, cranberries, walnuts, Ravioli ricotta e spinaci con burro e salvia. 20 olives, and burrata Organic durum semolina, spinach, ricotta, Parmesan, nutmeg, butter & sage Antipasti Il giro d’Italia Salumi e Formaggi e Focaccia 21 Pasta of the week from different reqions of Italy - find out this week featured dish! Desserts – per slice Piatto del Giorno Tiramisù 7 Pasta of the day - find out today’s specialty of the house! Crostata assortment 7 Salame di Cioccolato 7 Cannoli Siciliani with ricotta 7 Focaccia two slices per portion 3 - Panna Cotta with mix berries 7 Cheescake 8 Fresh uncooked Pasta and Ravioli per pound Fresh home made sauce per container TRADITIONAL Tomato sauce 4 Rigatoni 8 Ragu Bolognese sauce 6 Fusilli 8 Pesto 6 Cavatelli 8 Amatriciana 8 Bucatini 8 Ragu Toscano 8 Spaghetti 8 Silana Sauce 8 Spaghetti alla chitarra 10 Tagliatelle 10 Lasagna sheets 10 Gnocchi 10 SPECIAL AND NO GLUTEN Il Pastaficio Chickpea Linguine 12 Ancient grain Pici 12 213 East Putnam Avenue Cos Cob, CT 06807 RAVIOLI Phone 203.900.1199 Ravioli ricotta & spinach 18 Ravioli ricotta & parmigiano 18 [email protected] Ravioli Short ribs 22 www.ilpastaficio.com Special Orders to be order the day before delivery min 3puonds. Ravioli with salmon 25 Ravioli Emilia with ham, mortadella, pork loin and Parmigiano 25 Ravioli with potato and pesto 20 Bigoli 10 Torchietti, lumache, gigli, casarecce, linguine, spaghettoni 8 No gluten pasta Chickpea fusilli, rigatoni, spaghetti, torchietti, lumache, gigli, casarecce, linguine 12 Ancient grain fusilli, rigatoni, spaghetti, torchietti, lumache, gigli, casarecce, linguine, spaghettoni 12 .
Recommended publications
  • 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.
    [Show full text]
  • Product List Number 5B - October 1, 2017
    Product List Number 5b - October 1, 2017 Sweet Imports LLC – Product List 5b Page 1 Index Mineral Water 1 Tomato Products 2 Organic Sea Salt 4 Extra Virgin Olive Oil 4 ABM and Vinegars 6 Baked Products 8 The food industry has many moving parts and this is even more true when dealing with artisanal companies that produce many excellent Pasta 10 products that are very seasonal, and availability can be severely Rice 17 impacted by the outcome of the latest harvest. Flour 19 At Sweet Imports we strive to give you the most up-to-date pricing Baking Yeast 23 and information on product availability as possible. If this is a printed Truffle Products 24 document it may not be the latest revision published and some Seafood 27 information may be obsolete. Pesto and Ligurean Specialties 29 Please take a moment to log on to our website at https://sweetimports. Preserved Vegetables 32 com/wholesale-account/ and download the latest Product List. Capers 35 Buffalo Mozzarella 37 Fruit Preserves 38 Chocolate 43 Licorice 50 Confetti 50 Candy 51 Dessert Mixes 62 Our cover tribute to Italian excellence 1963 Ferrari 250 GTO Page ii Sweet Imports LLC – Product List 5b Sweet Imports LLC – Product List 5b Page iii Lauretana water springs in a pristine and wild ground at more than 1000 metres above sea level, in the North of Piedmont, surrounded by Biella Alps, a natural environment, protected and unpolluted, far from industrial and agricultural sites. It comes from the hydrogeological area of Monte Rosa glacier, that with its 4.600 metres overlooks the border between Italy and Switzerland: the mineral water flows deep, keeping unaltered all its organoleptic qualities and without running any risk of contamination.
    [Show full text]
  • Antipasti Pasta Beverages
    Antipasti Tiny lettuces, sunchokes, apple, saba, calyroad cows milk cheeses 14. Crispy brussels sprouts with blood orange, sopressata & chicory 14. Roman fried cauliflower, mint, capers, lemon 10. Gulf snapper ceviche, citrus tapenade, coriander, sweet potato chips 16. Wild calamari in Sicilian tomato brodetto with pine nuts and caperberries 14. PSM Smoked prosciutto, buttermilk piadina, my ricotta, pineapple mostarda 15. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Bruschetta banh mi, overnight pork, chicken liver, giardiniera, jalapeno 13. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Crispy white lasagna slab, jalapeno pesto, crème fraiche, salanova 17. Southern fried chicken parm with creamy collards & fusilli 19. Penne al pomodoro, alta cucina tomatoes, toasted garlic, my ricotta 17. FRESH Wide pappardelle, bolognese gravy, american parm 16. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. Chicken liver ravioli, apple marmellata, ceci, scattered herbs 19. Ricotta gnocchi, winter vegetables, smoked salata, tomato passato 17. EXTRUDED / HAND- MADE Garganelli, smoked bacon, bronzed brussels sprouts, butternut, sage 18. Occhi di lupo, lamb/fennel sausage, young rapini, sardinian pecorino 19 Tortellini en brodo, rabbit cacciatore, oyster mushrooms, green olives 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with marmellata, walnut & ginger snap crumble 10. Big Ry’s chocolate “éclair”, mousse, feuilletine, tree nut brittle 10. Apple upside-down cake, praline pecan gelato, oat streusel 9. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness.
    [Show full text]
  • A Project By
    ANTIPASTO SALUMERIA ZUPPE RISOTTO GF POLENTA FRIES , gorgonzola dip 10 SALUMI with fresh seasonal vegetables 19 GF STRACCIATELLA Prosciutto di Parma, capocollo, salsiccia Calabrese 22 POLPETTINE in tomato sauce 12 GF with porcini mushrooms 23 homemade taralli, olives Egg drop, spinach, chicken broth, parmigiano reggiano 10 ARANCINI rice balls stuffed with ragu, melted mozzarella 12 GF with fresh clams, mussels, calamari, tiger shrimp 24 GF PROSCIUTTO + FORMAGGIO GF MINESTRONE SPIDUCCI seasoned, grilled sirloin steak skewers 12 Prosciutto di Parma, hot salami, Italian cheeses, 23 Zucchini, potatoes, beans, celery, carrots, 10 caponata, olives POMODORI spicy tomato broth Bruschetta 10 GF FORMAGGI GF Mozzarella di bufala, vine ripened tomatoes, basil, 19 PASTA + FAGIOLI Selection of soft + hard Italian cheeses, 21 SECONDI extra-virgin olive oil, balsamic vinegar White + Romano bean soup, pancetta, 11 walnuts, honey peppered pineapple GF POLLO MATTONE GF ditalini pasta, spicy tomato broth Seasonal tomato wedges, red onions, black olives, basil, 14 Roasted free range chicken, rosemary, garlic, 28 oregano, extra-virgin olive oil, balsamic vinegar GF BURRATA heirloom carrots, roasted potatoes Traditional Italian cheese, Prosciutto di Parma, 24 FUNGHI arugula, aged balsamic vinegar POLLO PARMIGIANA GF Grilled portobello, oyster + cremini mushrooms, 17 Breaded boneless organic chicken breast, melted mozzarella, 29 extra-virgin olive oil, truffled balsamic vinegar parmigiano, tomato sauce, Tuscan kale, roasted potatoes PIZZA CARPACCIO GF TONNO SCOTTATO
    [Show full text]
  • Antipasti Pasta Beverages
    Antipasti Buttermilk piadina, smoked prosciutto, ricotta, honey, radicchio 15. Crispy brussels sprouts, hummus, meyer lemon, french curry 13. Gulf tuna crudo, tangerine, ginger, tiny coriander, puffed middlins 17. Vegetarian caesar, bambi romaine, roasted sunchokes, hakurei, crostini 14. Wild calamari in sicilian tomato brodetto with pine nuts and caperberries 14. Roman fried cauliflower, mint, capers, lemon 11. Pork belly bruschetta, chicken liver mousse, fall kimchi, palm sugar 13. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Southern fried chicken parm with creamy collards & fusilli 19. Crispy white lasagna slab, tennessee pecorino, “tricolore” sauce 17. FRESH Squash tortelloni, guanciale, kale, sage, apple marmellata 19. Wide pappardelle, bolognese gravy, american parm 18. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. EXTRUDED / HAND- MADE Blackened red fish, soft polenta, meyer lemon butter, rainbow chard 19. BoccaLupo ramen, collard/pork belly brodo, momofuku egg, boiled peanuts 19. Occhi di lupo, lamb sausage, broccoli, smoked tomato, covington feta 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with poached pear & gingersnap crumbs 8. Big Ry’s chocolate “éclair”, mousse, feuilletine, candied tree nuts 10. Caramel apple tart, brown butter gelato, pecan sandie, mascarpone 10. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness. .
    [Show full text]
  • 158 HKD 1 STARTER + 1 PASTA + 1 DESSERT Starters Pasta
    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
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • V Pasta E Fagioli Appetizers / Antipasti V Bruschetta Genovese Eggplant
    Soups SMALL LARGE V Pasta e Fagioli Traditional Italian white & red bean soup with fresh pasta 4 5 .. Appetizers / Antipasti V Bruschetta Genovese Eggplant Rollatino FRESH TOMATOES , ONIONS , SEASONED WITH PESTO , FRESH EGGPLANT SLICES ROLLED & FILLED WITH RICOTTA CHEESE , SPINACH MOZZARELLA ON TOASTED BREAD , WITH PARMESAN CHEESE & LACED WITH TOMATO SAUCE 5.50 7.00 Fried Calamari FRESH CALAMARI , FRIED & SERVED WITH YOUR CHOICE OF MILD OR SPICY SAUCE 9.50 Roasted Peppers and Prosciutto PROSCIUTTO , FRESH TOMATO , MOZZARELLA , ROASTED PEPPERS , WITH OLIVE OIL , FRESH BASIL & GARLIC 8.50 Mussels al Salto PRINCE EDWARD ISLAND MUSSELS , GARLIC , OREGANO , OLIVE OIL , YOUR CHOICE OF RED OF WHITE SAUCE 7.50 Calamari Balsamico FRIED CALAMARI SPECIAL SAUCE : GARLIC WALNUTS , OREGANO , WHITE WINE , BALSAMIC VINEGAR 10.00 V Portobello Polenta PORTOBELLO MUSHROOMS SAUTEED WITH SUN DRIED TOMATOES , FRESH ROSEMARY , GARLIC & OLIVE OIL , OVER POLENTA 9.00 V Napoleone GRILLED PORTOBELLO MUSHROOM , ROASTED PEPPERS , GRILLED EGGPLANT , TOMATO AND FRESH MOZZARELLA , DRIZZLED WITH OLIVE OIL & BALSAMIC VINEGAR 9.00 Meatballs Ricotta Chicken Gorgonzola BEEF AND PORK MEATBALLS IN A TOMATO SAUCE TOPPED WITH A CHICKEN BITES SERVED IN A CREAMY GORGONZOLA , MUSHROOMS SCOOP OF FRESH RICOTTA CHEESE SAUCE 6.95 6.95 V Burrata FRESH MOZZARELLA WITH A CREAMY FILLING SERVED WITH FRESH TOMATO , SEASONED WITH OLIVE OIL FRESH BASIL AND BALSAMIC GLAZE 7.00 House Specialty Rollata HOMEMADE PASTA , ROLLED IN A FILLING OF SAUSAGE , BEEF , BAKED IN A CREAMY MUSHROOM TOMATO
    [Show full text]
  • Spaghetti Bolognese Bolognese Sauce Is One of Those Recipes That Everyone Should Learn to Cook
    Spaghetti Bolognese Bolognese sauce is one of those recipes that everyone should learn to cook. It can be adapted to make lasagne, chilli-con-carne or even a cottage pie and you can add extra vegetables such as mushrooms and peppers to use up whatever you have in the fridge. Nutritional information per portion (420g): Energy Fat Saturates Sugars Salt 1408kJ 333kcal 9.3g 2.9g 6.9g 0.3g 17% 13% 14% 8% 5% Wheat (gluten)* of an adult’s reference intake. Typical values per 100g: energy 335kJ/79kcal. Equipment Ingredients Weighing scales Serves 4 Sharp knife 1 medium onion Chopping board 1 garlic clove Peeler 1 carrot Small bowl x 2 100ml boiling water Measuring jug 2 x 5ml spoons olive oil Kettle 1 x 5ml spoon dried oregano Measuring spoons 300g lean minced beef Saucepans (or deep 400g can chopped tomatoes frying pan) x 2 2 x 15ml spoons tomato Wooden spoon puree Can opener 300g uncooked spaghetti Colander Black pepper (optional) * Presence of allergens can vary by brand – always check product labels. If you serve food outside the home you must make allergen information available when asked. Top Tips • You could leave the carrots unpeeled but ensure that all soil is removed before cooking. • To avoid using two saucepans, cook the pasta first and put to one side. Then cook the sauce and stir the pasta into the sauce until reheated. www.letsgetcookingathome.org.uk LGC062 Spaghetti Bolognese Method Something to try next time 1. Peel and finely chop the onion and garlic. • Add extra vegetables for a healthier sauce, such 2.
    [Show full text]
  • What Is Our Chef Michele Cooking for You Today?
    Saturday, September the 14th 2019 What is our Chef Michele cooking for you today? Lunch Dinner First Course First Course ___ Bigoli Noodle in Anchovy Sauce ___ Red Noodle with Scampi ___ Flan with Barley, Apples and Montasio Roulade with Speck and Aubergines ___ Fondue ___ Pasta with Meat and Tomato Sauce ___ Pasta with Meat and Tomato Sauce ___ Pasta with Tomato Sauce ___ Pasta with Tomato Sauce ___ Chicken Soup ___ Cream of Mushrooms Soup Second Course Second Course ___ Grilled Sea Brass ___ Baked Fillet of Sole ___ Escalope with Lemon Sauce ___ Beef Cuts with Ginger and Peppers ___ Mixed Salad with Green Beans, Tuna, Egg Vegetable Mille Feuille with smoked and Cherry Tomatoes ___ Provola cheese Buffet of Vegetables and Dessert Buffet of Vegetables and Dessert Like us on Facebook: Hotel Nizza Wednesday, September the 11th 2019 What is our Chef Michele cooking for you today? Lunch Dinner First Course First Course ___ Macaroni Fresch Pasta with Redfish See Carbonara Spaghetti Ragout ___ ___ Noodle with Vegetable ___ Cannelloni Nizza with Ham and Mushrooms ___ Pasta with Meat and Tomato Sauce ___ Pasta with Meat and Tomato Sauce ___ Pasta with Tomato Sauce ___ Pasta with Tomato Sauce ___ Reis “La Fagiana” Soup with Peas and Vegetable Soup Potatoes ___ Second Course Second Course ___ Peppered Mussels à la Venetienne ___ Baked Trout en Papillote ___ “Pizzaiola” Escalope with Tomato and Grilled Pork Chop ___ Mozzarella ___ Omelette with Ham and Fontina Cheese ___ Tuna slices with Vinaigrette Sauce (Cold Dish) Buffet of Vegetables and Dessert
    [Show full text]
  • Download Brochure
    TM QUALITY AND RELIABILITY The quality of Gustotek processes and products is AUTHENTIC ITALIAN PASSION the result of constant research and development, carried out since its foundation within the POLO DELLA MECCATRONICA of Rovereto, the Italian innovation center where every detail of the our ma- chines is designed and developped. OUR MISSION – EXCELLENCE DESIGN & TECHNOLOGY Gustotek is an innovative company born with Constantly evolving research, the use of cut- the aim of spreading the culture of Italian fre- ting-edge technologies, innovative materials and sh pasta all over the world by offering a sy- attention to functional design – all these aspects stem of professional equipment designed and gave life to a range of products of the highest produced according to the principles of Lean quality, which perfectly adapt to any environment design & manufacturing. making your everyday work easier. The result is a product characterized by high technological content, attractive design and above all high reliability. 100% MADE IN ITALY Gustotek designs and manufactures all its pro- ducts in Italy, implementing Lean production pro- cesses, always respecting the surrounding en- vironment and health. The elimination of waste enhances fluidity and speed in the supply cycle of our products all over the world. AZIENDA GT LINE PROFESSIONAL MACHINES TO PRODUCE FRESH PASTA Machines with a simple and intuitive use that hides advanced technology. A versatile and quick solution, which allows anyone to produce fresh pasta in a short time, satisfying the most diverse requests in terms of type and dough. With a few operations GT Line machines are able to automatical- ly produce different types of pasta such as long, short and sheet pasta.
    [Show full text]