FOOD SERVICE Imported and Available Exclusively Through Bruno Fine Foods
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
FAMILY STYLE OPTIONS Choice of 2 Appetizers Choice of 2 of Our Salads 2 of Our Pasta Dishes Assorted Platter of Our Homemade
FAMILY STYLE OPTIONS Choice of 2 appetizers Choice of 2 of our salads 2 of our pasta dishes assorted platter of our homemade dessert bites soda, coffee, tea $25 / person Choice of 2 appetizers Choice of 2 of our salads 2 of our pasta dishes 2 of our entrees with potato and vegetable of the day assorted platter of our homemade dessert bites soda, coffee, tea $35 / person $20 / bottle of our house red or white wine $20 pitchers of homemade red or white sangria Grazie Mille! If you have any questions please call Jenna Arcidiacono – Chef/Owner Megyn Ellis – Manager 616-785-5344 [email protected] www.amoretrattoriaitaliana.com Appetizer Options Arancini - Risotto Fritters stuffed with fontina cheese atop our tomato sauce with spinach aioli 4 Cheese Artichoke Dip – Hot artichoke dip with spinach and four cheese blend Funghi – Mushrooms stuffed with our homemade sausage Antipasto Platter – with assorted cured Italian meats, cheese, and olives Cozze – Mussels cooked in a white wine and tomato sauce with garlic and a touch of anisette Salad Options Caesar Salad – Romaine, Croutons, Parmesan Cheese and house made Caesar dressing Mista – Mixed greens, tomato, red onion, cucumber and balsamic vinaigrette Speck & Mele – Greens, Apples, gorgonzola, prosciutto, pistachios and fig balsamic Bietole – Beet and apple salad atop fresh spinach with a vanilla balsamic Forte – Arugula, mixed greens, Michigan dried cherries, goat cheese, honey mustard dressing Pasta Options Lasagna Bolognese (meat lasagna) Vegetarian Lasagna Pasta Primavera (penne -
Seafood, Meat
st i o r r r a a e e n n t t starters ZUCCHINI BLOSSOMS tempura batter, cheese filled, spicy mayo 10 TRICOLORE three bitter greens, sundried tomato, ricotta salata 14 CAESAR romaine hearts, anchovies, capers, reggiano 16 SHRIMP SALAD spinach, quinoa, apricots, almonds 18 BURRATA beets, mushrooms, green beans, frisee 16 FRIED CALAMARI spicy tomato sauce 15 pizza MARGHERITA san marzano, fior di latte, oregano 19 TARTUFO parmesan fonduta, mushrooms, black melanosporum truffle 42 BUFALINA san marzano, buffalo mozzarella, basil oil 25 DIAVOLINA san marzano, mozzarella, spicy salame, scallions 20 COPPIA san marzano, fennel sausage, ricotta, speck, arugula, grana 21 CAMPO mozzarella, rapini, eggplant, zucchini, peppers, mushroom 20 VINCE mozzarella, mortadella, buratta, pistachio, orange zest 22 CAPRICCIOSA tomato, mozz, ham, artichoke, olives, mushrooms 21 pasta & risotto TAGLIATELLE beef bolognese sauce 22 OCCHI DI LUPO short gragnano pasta, tomato, n'duja, mussels 24 CAPUNSEI ricotta dumplings, wild boar sugo 26 CACIO E PEPE spaghettoni, pecorino, black pepper 20 SPINACH POTATO GNOCCHI castelmagno fonduta, tuscan kale pesto 24 AMATRICIANA extruded spaghetti, tomato sauce, onions, guanciale, romano 20 RISOTTO PISELLI green pea risotto, pea shoots, burrata 24 seafood, meat MEATBALLS beef&pork, san marzano tomato sauce, mozzarella, grilled bread 18 SALMON sunchoke puree, fava beans, roasted tomatoes 36 SWORDFISH brussel leaves, tuscan kale pesto, romesco sauce 34 SIRLOIN STEAK green salad, balsamic 28 We are adding a $3 al fresco fee per person to help us provide a clean and comfortable experience during this time. Please ask us if you’d like it to be removed, and we will happily do so. -
Italian Wedding Soup
Italian Wedding Soup Yield: 8-10 servings Ingredients: Meatballs: ½ lb Ground Lean Beef ½ lb Ground Pork 1 Small Onion - grated 1 Large clove Fresh Garlic - minced 1 Large Egg 1 Slice White Bread - crust removed and torn into small pieces ½ Cup Parmigiano-Reggiano Cheese - grated ⅓ Cup Fresh Italian Parsley - small chopped 1 tsp Kosher Salt Fresh Ground Black Pepper to taste (Apx ¼ tsp) Soup: 1lb Acini di pepe pasta* 2 Quarts (8 Cups) Chicken Broth - homemade preferred but a low-sodium store bought is fine 1lb Escarole (can substitute curly endive or spinach) - rough chopped 3 Hard-boiled Eggs - diced 2 Large Stalks Celery - diced 1 Large Carrot - peeled and diced 1 Medium Onion - diced Kosher Salt and Fresh Ground Black Pepper to taste Preparation: 1) In a large bowl, mix together the grated onion, garlic, egg, bread, parsley, salt and pepper until thoroughly combined - Stir in the ground beef, ground pork, and parmigiano-reggiano cheese until well mixed (DO NOT 'squeeze' the meat) 2) Shape the resulting mixture into on inch diameter meatballs (apx 1 ½ tsp of mixture each) and place on a baking sheet until ready to use 3) Cook pasta according to package in a large pot of salted water until al dente - Drain and chill in refrigerator until ready to use 4) Bring chicken broth to a boil in a 4-6 quart soup pot over medium-high heat 5) Add celery, carrot, and onion to the broth and return to a simmer (adjust heat as necessary) - Allow to simmer for 10 minutes 6) Add the prepared meatballs and escarole to the broth and return to a simmer - Allow to simmer until meatballs are cooked through and escarole is tender (apx 8 minutes) 7) Add the diced hard-boiled egg taste and allow to simmer for an additional 1-2 minutes 8) Adjust seasoning with salt and pepper to taste 9) Place ½ cup of the cooked/chilled pasta to each serving bowl and ladle the soup directly over the pasta - Serve immediately garnished with a little grated parmigiano-reggiano cheese if desired * Acini di pepe is a small, round pasta that is commonly used in soups and cold salads. -
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. . -
Il Lupo Nella Provincia Di Arezzo
lupo nuovo optima 5-06-2006 19:09 Pagina 2 il lupo IN PROVINCIA DI AREZZO A cura di Marco Apollonio e Luca Mattioli Provincia di Arezzo Le Balze lupo nuovo optima 5-06-2006 19:09 Pagina 4 Referenze fotografiche Indice Graziano Capaccioli: Figure 3.10, 3.11, 4.2, 5.4, 5.13, 8.2, 8.9, 9.12, 10.19 e pagine 6, 10, 148 Graziano Tortelli: Figura 4.3 Roberto Zaffi e Luciano Piazza: Figure 4.8, 5.10, 7.13, 10.17? e pagine 86, 114, 130, 154 Corpo Forestale dello Stato di Arezzo: Figura 6.6 e pagina 66 Elisa Avanzinelli: Figura 5.18 Claudia Capitani: Figure 2.1, 4.6, 5.2, 5.3, 5.6, 5.7, 5.8, 5.9, 6.8, 10.4b e pagine 44 Andrea Gazzola: Figure 10.1, 10.4a, 10.5a, 10.7, 10.8, 10.9 IL LUPO IN PROVINCIA DI AREZZO M.F. Di Benedetto, A. Gazzola, M. Geri, D. Mirco Geri: Figura 5.23 Giustini, L. Iacolina, P. Lamberti, S. Marsili, L. Paolo Lamberti: Figura 5.20 Mattioli, A. Vanni, A. Viviani. Alessia Viviani: Figure 1.1, 4.4, 4.5, 5.21, 10.5b e pagine 28, 102 1) IL CENTRO STUDI DI CASA STABBI E LA LINEA EDITORIALE SULLA 8) RAPPORTO PREDA-PREDATORE: CONSERVAZIONE E GESTIONE IL SISTEMA DELL’ALPE DI CATENAIA Foto di copertina: Graziano Capaccioli DELLA FAUNA Paolo Lamberti, Marco Alboni . 103 Roberto Vasai . .7 Hanno contribuito al contenuto di questo capito- Grafica: Margherita Barcucci lo: M. Apollonio, C. -
Catalogo-Frigor-Carni.Pdf
CATALOGO PRODOTTI La Frigor Carni Sas svolge l’attività nel territorio della Regione Calabria. Il suo target di riferimento è rappre- sentato dai ristoratori più qualificati. L’azienda nasce negli anni ‘50 sotto forma di ditta individuale specia- lizzata nella distribuzione di prodotti carnei e pollame per inizitiva di Armando Viscomi. Negli anni ’80 la ditta assume la denominazione sociale di Frigor Carni di Viscomi Armando & C. Sas, con sede a Davoli Marina (CZ). Amplia l’attività, arricchendo con nuovi prodotti la gamma degli articoli trattati, occu- pando una rilevante posizione nel canale Ho.Re.Ca. Nell’anno 2005 sviluppa la commercializzazione di pro- dotti di alta qualità, proponendosi nel segmento retail. luoghi di lavoro. Il mercato della Frigor Carni Sas com- Nel 2012 inaugura la nuova sede operativa nel comu- prende la filiera GDO e grossisti, per cui oggi occupa ne di Montepaone (CZ). La nuova struttura garantisce tutti i segmenti di mercato della distribuzione. L’area una più efficace gestione e una più puntuale risposta geografica di attività è rappresentata in primo luogo alla domanda. Anche i dipendenti hanno beneficia- dalla Regione Calabria, da gran parte di territorio delle to del miglioramento ambientale vissuto nella nuova regioni confinanti e, con l’apertura della nuova sede sede. La rete vendita è supportata dalla implemen- operativa, di tutto il territorio nazionale. La domanda tazione della tecnologia informatica, che consente di della clientela viene soddisfatta dalla vasta gamma ridurre i tempi di consegna con l’utilizzo da parte degli di referenze dei prodotti carnei-ittici-freschi-congela- agenti della connessione con il sistema informatico in- ti-surgelati, ed anche verdure salumi, formaggi e altri terno. -
From Intense Flavor Shots for Cooks to Pop-Up Toaster Hamburgers And
BY A. ELIZABETH SLOAN BORDER CROSSINGS From intense flavor shots for cooks to pop-up toaster hamburgers and microwaveable cans, global shopping carts are full of innovative product options with excellent potential for adapting to new markets. espite a very tough economy quarterly decline, Asia Pacific economy improves (Nielsen, 2011b). worldwide and regulatory remains the region where consum- But it’s not all doom and gloom. issues affecting the devel- ers demonstrate the most optimism; Global supermarket sales of food Dopment of healthful new Indian consumers are the most pos- and beverage products are pro- foods in the European Union, the itive. Six in 10 global consumers jected to reach $1.74 trillion global food and beverage market- surveyed by Nielsen in 56 countries by 2015; foodservice sales will place remains full of cutting-edge believe they are still in a reces- be $2.2 trillion (GIA, 2010). product concepts and promising sion; more than half (51%) think Because consumers around the ingredients that might successfully they will still be in a recession in world are taking action for health, be adapted for sale in new markets. a year’s time (Nielsen, 2011a). global sales of functional foods are In June 2011, global consumer Food prices now top the list projected to reach $130 billion by confidence fell to its lowest level in of global consumer concerns, fol- 2015, diet foods $200 billion, foods six quarters. Despite a nine point lowed by the economy; increasing for food allergy/intolerance $26 utility/gas bills rank fifth, and billion, and ingestible nutracos- health concerns are sixth (Nielsen, metics $4.2 billion. -
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. -
KC Refrigerated Product List 10.1.19.Indd
Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock. -
Menu Is Subject to Changes Without Prior Advice
Entrees / Salad • Caprese salad ◼ - (Lunch | Dinner with limited availability) - Fresh tomato / Fresh Mozzarella / Extra Virgin Olive Oil / Fresh Basil / Basil / Oregano / Salt / Pepper / Balsamic Vinegar Glaze Pasta • Penne “in bianco” with Butter or Extravirgin Olive Oil o Change Penne with Spaghetti or Tagliatelle o Topped with Parmesan • Penne with Tomato Sauce ◼ o Change Penne with Spaghetti o Topped with fresh mozzarella and basil leaf • Caserecce with Basil Pesto ◼ o Change Caserecce with Spaghetti, Rotini or Bowtie o Topped with parmesan and cherry tomatoes • Penne with 4 Cheese sauce ◼ o Change Penne with Maccheroni o Ask for Plain or topped with walnuts and/or green onion • Spaghetti Aglio & Olio (Extra virgin Olive Oil, Garlic and Red Spicy Flakes) ◼ o Change Spaghetti with Penne o Ask for Extra Spicy on side • Tagliatelle with House Meat Sauce ◼ o Change Tagliatelle with Spaghetti or Rotini • Maccheroni with Creamy Sausage and Mushrooms ◼ o Change Maccheroni with Caserecce or Penne • Tagliatelle with Creamy Ham & Sweet Green Peas ◼ • Penne Truffle & Mushrooms ◼ o Change Penne with Maccheroni • Spaghetti with Cacio & Pepe ◼ • Tagliatelle with Creamy Mushrooms ◼ o Change Tagliatelle with Penne or Maccheroni • Spaghetti with Tomato and Sausages ◼ o Change Spaghetti with Rotini or Penne • Caserecce with Broccoli & Sausage ◼ o Change Caserecce with Rotini • Tagliatelle with Parmesan Cream ◼ o Change Tagliatelle with Penne • Spaghetti with Lemon Cream ◼ o > Limited availability < o Change Spaghetti with Tagliatelle 08 o Ask for -
2017 Products Food Service
DATE: 10/02/2021 2017 PRODUCTS TIME: 04:42:32 FOOD SERVICE LONG CUTS CODE PRODUCT PACKAGE SIZE CASES / PALLET 65038 00140 Capellini 10'' 2 X 10lbs 90 65038 00135 Capellini 20" 1 X 20lbs 90 65038 00126 Fettuccine 10'' 2 X 10lbs 75 65038 00116 Fettuccine 10'' Grisspasta bag/label 4 X 5lbs 75 65038 00105 Fettuccine 20" 1 X 20lbs 90 65038 00887 Linguine 10" 20 X 500g 80 65038 00137 Linguine 10'' 2 X 10lbs 75 65038 00106 Linguine 20" 1 X 20lbs 90 65038 00734 Organic Whole Wheat Linguine Giardino carton 20 X 450gr 80 65038 00733 Organic Whole Wheat Spaghetti Giardino carton 20 X 450gr 80 65038 00727 Organic Whole Wheat Spaghetti 10'' 2 X 5lbs 192 65038 00120 Perciatelli 10" 1 X 20lbs 56 65038 00114 Spaghetti 10 '' Grisspasta bag/label 4 X 5lbs 75 65038 00123 Spaghetti 10" 2 X 10lbs 90 65038 00885 Spaghetti 10" 20 X 500g 80 65038 00102 Spaghetti 20" 1 X 20lbs 90 65038 01851 Spaghettini Grisspasta bag/label 9 X 1kg 80 65038 00104 Spaghettini 2A 20 '' 1 X 20lbs 90 65038 00124 Spaghettini 10" 2 X 10lbs 90 0265038 00115 Oct 2021 04:42:32 Spaghettini 10" Grisspasta bag/label 4 X 5lbs 75 Page 1 / 10 65038 00103 Spaghettini 20" 1 X 20lbs 90 65038 00653 Spinach Fettuccine 10'' 2 X 10lbs 75 65038 0652 Spinach Spaghetti 10'' 2 X 10lbs 90 65038 000523 Vegetable Spaghetti Grisspasta bag/label 20 X 400gr 60 65038 00308 Vegetable Spaghetti 10" 1 X 10lbs 192 65038 01308 Vegetable Spaghetti 10'' Grisspasta bag/label 2 X 5lbs 192 65038 00118 Vermicelli 10" 2 X 10lbs 90 65038 00107 Vermicelli 20" 1 x 20lbs 90 65038 00702 Whole Grain Fettuccine 10" 2 X 10lbs 75 -
CHAPTER 24 Pasta and Grains
CHAPTER 24 Pasta and Grains SECTIONS 24.1 Pasta 24.2 Rice and Other Grains Write Using Transitions transition is a word, A phrase, or sentence that connects one part of a piece of writing to another. Write a de- scription of the different types of pasta you know, focusing on the transitions. Writing Tips 11. Think of how sentences fit into the whole. 22. Explain the relationship between different sentences and paragraphs. 33. Help the reader anticipate what is coming next. EXPLORE THE PHOTO Pasta allows you to combine different food groups into one hearty meal. What types of ingredients do you like to add to pasta? 614 SECTION 24.1 Pasta Pasta is one of the most versatile food items available. Reading Guide Study with a Buddy It can be difficult to review your own notes and quiz yourself on what you have just read. According to research, studying with a partner for just 12 minutes can help you study better. ACADEMIC STANDARDS English Language Read to Learn Content Vocabulary Arts Key Concepts pasta al dente NCTE 6 Apply knowledge Identify the types, characteristics, semolina flour colander of language structure and and proper storage of pasta. casserole soup plate conventions to discuss texts. Outline the best ways to cook pasta. Academic Vocabulary Mathematics Explain how to serve pasta. NCTM Number and labor achieve Operations Understand Main Idea meanings of operations Pasta is a staple in commercial and how they relate to one kitchens and is a popular menu another. choice. To prepare it successfully, you must become familiar with the Science different varieties of pasta.