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Tiefgekühlte Pastaspezialitäten
Gültig bis 22. April 2017 Tiefgekühlte Pastaspezialitäten Mit Leidenschaft gemeinsam Gäste begeistern! TK Tortelli Art.-Nr.: 92465 mit Büffelmozzarella, Tomate & Basilikum, ungegart Rechteckige Teigtasche mit einem Füllungsanteil von 57% aus feinstem Büffelmozzarella aus Kampanien, frischen Tomaten und duftendem Basilikum. Stückgewicht 17,5 g Die tiefgekühlte Pasta für 4-5 Minuten kochen lassen 6,99 € / kg 3 kg / Karton 20,97 € / Karton Salva D‘Or - TK Panzerotti Genuss auf mediterrane Art Art.-Nr.: 90291 „Zitrusfrüchte“, ungegart Die wichtigste Zutat für italienische Pasta ist Halbmondförmige Teigtasche natürlich ganz viel Amore. Dabei gehört Pas- mit einem Füllungsanteil von ta zum festen gastronomischen Angebot des 60% aus frischem Ricotta und Mittelmeerlandes. Egal ob Tortellini mit Kürbis, sonnengereiften Zitronen und Orangen. Eine sommerlich Lunette mit Trüffel oder Tortelli mit Büffelmoz- leichte Spezialität. zarella – servieren Sie Ihren Gästen italienisches Stückgewicht 22 g Urlaubsfeeling! Die tiefgekühlte Pasta für 6-7 Minuten kochen lassen Laden Sie Ihre Gäste zu einer kulinarischen Rei- 6,99 € / kg se in das Mittelmeerland ein! Giganti Spargel, 3 kg / Karton 20,97 € / Karton Lunette mit Trüffel, Panzerotti mit Zitrusfrüchten oder Rettangoli mit Lachs und Dill – Bieten Sie TK Rettangoli eine ganz besondere Spezialitätenküche an, Art.-Nr.: 92568 die ein Stück Urlaubsgefühl auf den Teller Ihrer mit Lachs & Dill, ungegart Gäste zaubert. Kleine rechteckige Teigtasche, gefüllt mit einer Komposition Die Vorteile im Überblick: aus -
Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow
animals Article Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product 1, 2, 1 3 1 Francesca Bennato y , Andrea Ianni y , Denise Innosa , Camillo Martino , Lisa Grotta , Francesco Pomilio 4, Micaela Verna 1 and Giuseppe Martino 1,* 1 Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; [email protected] (F.B.); [email protected] (D.I.); [email protected] (L.G.); [email protected] (M.V.) 2 Department of Medical, Oral and Biotechnological Sciences, “G. d’Annunzio” University Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy; [email protected] 3 Specialist Diagnostic Department, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo (TE), Italy; [email protected] 4 Food Hygiene Unit, NRL for L. monocytogenes, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo (TE), Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-0861-266950 Francesca Bennato and Andrea Ianni equally contributed to this work. y Received: 20 November 2019; Accepted: 12 December 2019; Published: 16 December 2019 Simple Summary: The aim of this study was to investigate the effects of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese, an Italian traditional fresh dairy product. Our results suggest a positive role of licorice in improving the nutritional and organoleptic properties of dairy cow products, influencing various parameters such as fatty acid and volatile profiles. -
Cheeses Part 2
Ref. Ares(2013)3642812 - 05/12/2013 VI/1551/95T Rev. 1 (PMON\EN\0054,wpd\l) Regulation (EEC) No 2081/92 APPLICATION FOR REGISTRATION: Art. 5 ( ) Art. 17 (X) PDO(X) PGI ( ) National application No 1. Responsible department in the Member State: I.N.D.O. - FOOD POLICY DIRECTORATE - FOOD SECRETARIAT OF THE MINISTRY OF AGRICULTURE, FISHERIES AND FOOD Address/ Dulcinea, 4, 28020 Madrid, Spain Tel. 347.19.67 Fax. 534.76.98 2. Applicant group: (a) Name: Consejo Regulador de la D.O. "IDIAZÁBAL" [Designation of Origin Regulating Body] (b) Address: Granja Modelo Arkaute - Apartado 46 - 01192 Arkaute (Álava), Spain (c) Composition: producer/processor ( X ) other ( ) 3. Name of product: "Queso Idiazábaľ [Idiazábal Cheese] 4. Type of product: (see list) Cheese - Class 1.3 5. Specification: (summary of Article 4) (a) Name: (see 3) "Idiazábal" Designation of Origin (b) Description: Full-fat, matured cheese, cured to half-cured; cylindrical with noticeably flat faces; hard rind and compact paste; weight 1-3 kg. (c) Geographical area: The production and processing areas consist of the Autonomous Community of the Basque Country and part of the Autonomous Community of Navarre. (d) Evidence: Milk with the characteristics described in Articles 5 and 6 from farms registered with the Regulating Body and situated in the production area; the raw material,processing and production are carried out in registered factories under Regulating Body control; the product goes on the market certified and guaranteed by the Regulating Body. (e) Method of production: Milk from "Lacha" and "Carranzana" ewes. Coagulation with rennet at a temperature of 28-32 °C; brine or dry salting; matured for at least 60 days. -
Chef's Selection of Cheese, Meat and Vegetable Antipasti $24 House
cheese Meat vegetable antipasti Piave Vecchio $9 Prosciutto di Parma $11 Marinated Olives $4 Robiola $10 Mortadella $8 Pickled Fennel $6 Salva Cremaso $10 Finocchiona $9 Giardiniera Pickles $6 Pecorino Toscano $10 Cappocolo $9 Eggplant Caponata $8 selection of 3: $21 selection of 3: $22 selection of 3: $16 chef’s selection of cheese, meat and vegetable antipasti $24 Escarole—Toasted almonds, smoked feta, preserved Niçoise Tuna Sandwich —Olives, anchovy, lemon-wildflower honey vinaigrette roasted peppers, arugula $13 $13 Add Avocado $5 Slow Roasted Pork Sandwich—Speck, Provolone, pickled green tomato, hot cherry peppers Arugula—Celery seed vinaigrette, $15 shaved radish, Parmigiano $12 Add Tuna Caprese Sandwich—Fresh mozzarella $5 almond basil pesto, arugula, heirloom tomatoes $13 Whitefish Crostino—Avocado, radishes $10 house-made pasta Quinoa Bowl—Arugula, Rigatoni—Guanciale, tomato, serrano chili, cream chick peas, cucumber, olives, herb yogurt $22 $19 Add Avocado Lumache—Corn crema, shrimp, scallions, $5 fermented chili sauce $22 Whole Roasted Brook Trout—Lemon, olives, chili flake $25 20 % Gratuity will be added to parties of six and more cocktails wines by the glass / quartino / bottle Sparkling Rucola Negroni $13 Gin, Cynar, Aperol Prosecco - La Jara, NV - Veneto $13 / $50 Lambrusco - Fiorini, NV - Lombardy $12 / $48 The New Rider $13 Rye, lemon, ginger, Maraschino liqueur, sage White Aperol Spritz $12 Sauvignon Blanc/Sémillon - Château Turcaud Aperol, prosecco, club soda 2019 - Entre-Deux-Mers $13 / $22 / $52 Grenache Blanc - Domaine -
By Cox & Kings • Issue 24 • Summer 2016
By Cox & Kings • Issue 24 • Summer 2016 ANDY HAMILTON LEVISON WOOD A life of funny business The advent of an adventurer SHORT BREAKS ARGENTINA Spain’s top city breaks for 2016 Pampas to Patagonia FromShimla toShere Khan In search of Kipling’s India TRAVEL NEWS • REVIEWS • INTERVIEWS G O AHEAD , PACK AN EXTRA SKIRT . EXTRA BLOUSE . EXTRA SHOES . AND MORE EXTRA SHOES . • The Baseline® Collection • Our CX™Briggs expansion system adds capacity, then compresses your belongings & securely in place. Reilly ad ™ ENGINEERED FOR REALITY . GUARANTEED FOR LIFE . Available at Harrods, John Lewis and other leading department and independent luggage stores. For a full list or to buy online visit briggs-riley.com G O AHEAD , PACK AN EXTRA SKIRT . EXTRA to Welcome BLOUSE . EXTRA SHOES . AND MORE EXTRA SHOES . ® • The Baseline Collection • Compass Our CX™ expansion system adds capacity, then compresses your belongings securely in place. Editorial A summer to celebrate Editor • Jennifer Cox Deputy Editor • Eleanor Day If there’s one thing we British do well, it’s a summer party. From the tennis at Online Editor • Kimberley Hay Wimbledon to picnic concerts at Kenwood House, we make the most of the long summer days. This summer marks Queen Elizabeth II’s 90th birthday, and – from Art & Design local street parties to outdoor spectacles – it is sure to be an exciting summer of Art Director • Ben Harrison national celebration. Designer • Ines Menendez Illustrations • Melissa Wood Images • Shutterstock, iStock, Katie In our own small way, we at Compass are celebrating an anniversary too, as we Cosstick, Nick Gregan (nickgregan.com), mark our 10th year of publishing. -
0Abg66d7rwarq8eqlt3f Jan 23
to begin *** tasting menus tonno marinato ~ raw b.c. albacore tuna in a warm marinade of 18 smoked olive oil, garlic, peppers, frangiulia olives and tropea onion tonno marinato tonno marinato tramezzino fritto ~ fried b.c. side striped shrimp sandwich, chives, 7 albacore tuna, smoked olive oil & albacore tuna marinated smoked smoked meyer lemon mayonnaise {with sturgeon caviar ~ add $45} shepherd peppers olive oil & shepherd peppers insalata invernale ~ salad of living red romain dressed in ontario 14 cranberry and green matsu apples with cinnamon and toasted walnut tramezzino e caviale shrimp, meyer lemon, sturgeon caviar stella di ricotta in brodo antipasti ~ 150g fresh burrata cheese and 50g sliced cured pork 28 roasted ricotta in aromatic hen broth spianata salame served with warm bread and seasonal preserves stella di ricotta in brodo focaccia patate e pancetta ~ homemade focaccia with potato, 12 roasted ricotta in aromatic hen broth rosemary, 12 month aged san pietro cheese and cured pancetta risott con tartufo nero risotto ai plancton marino quadrucci di ricotta in brodo ~ sicilian roasted ricotta in aromatic 16 risotto, robiola cheese, black truffles canaroli rice, scallop, plancton “caviar” hen broth with fresh thyme and mandranova olive oil to continue lasagna lasagna baked pasta, beef, pork & fennel ragu *** baked pasta, beef, pork & fennel ragu orecchiette con polipo ~ pugliese pasta, san marzano tomato, 23 cardoons, capers, basil, braised octopus and crispy sweet peppers orata sea bream, lemon, arugula & bergamot risotto -
Bb1 Menu2020 Sep En.Pdf
menu COLD VEGETABLE STARTERS BAKU PICKLES VEGETABLE BOUQUET EGGPLANTS, WHITE CUCUMBERS, BAKU TOMATOES, BLACK THORNS, CHERRY PLUMS, BAKU CUCUMBERS, CHILLI PEPPER, CORNELIAN CHERRIES, KIR SALAD, DILL, PARSLEY, SCALLIONS, PARADISE APPLES, QUINCES BASIL, CILANTRO, RADISH 350 g 400 g -390- -680- BAKU VEGETABLES 300 g 420- BULL HEART TOMATOES 150 g 340- RUSSIAN PICKLES 350 g 320- EGGPLANT ROLLS 130/70 g 380- BAKU TOMATOES, BAKU CUCUMBERS, CHILLI PEPPER LIGHTLY SALTED CUCUMBERS, LIGHTLY SALTED TOMATOES, WITH CHEESE PICKLED GARLIC, RAMSON, PICKLED PEPPER, SAUERKRAUT EGGPLANT, PHILADELPHIA CHEESE, GOUDA CHEESE, GARLIC, HERBS GREENS 140 g 310- GREEN OLIVES, BLACK OLIVES 100 g 260- MARINATED MUSHROOMS 200 g 290- GEORGIAN LOBIO 180 g 290- BASIL, CILANTRO, KIR SALAD, RADISH, OIL MUSHROOMS, FIELD MUSHROOMS, HONEY MUSHROOMS, RED BEANS, GARLIC, ONIONS, WALNUTS, DILL, SCALLIONS, PARSLEY RED ONION, BELL PEPPER, OLIVE OIL CILANTRO, POMEGRANATE SEEDS COLD MEAT STATERS COLD FISH STARTES MEAT PLATTER FISH PLATTER LIGHTLY SALTED SALMON, BAKED VEAL, BEEF TONGUE, BUTTER FISH, CHICKEN ROLL, CREAMY HOT-SMOKED STURGEON, SAUCE WITH HORSERADISH SALMON CAVIAR 300/50/80 g 300/30 g -1150- -1650- HERRING 120/120 g 320- SALMON 150/50/50 g 790- FRANCOIS ROLL 220 g 460- CHICKEN ROLL 100/30 g 390- CHICKEN SATSIVI 200 g 320- WITH BOILED POTATOES CAVIAR WITH TOAST PHILADELPHIA CHEESE, LIGHTLY SALTED HERRING, BOILED POTATOES, RED ONIONS, AND BUTTER SALMON, SUN-DRIED TOMATOES, MIX VEGETABLE OIL, DILL OF GREENS, CHERRY TOMATOES, LAVASH BASTURMA 100/30 g 450- BOILED BEEF 100/50 -
1 Summary Introduction
SUMMARY INTRODUCTION ........................................................................................................................................... 2 ASIAGO ............................................................................................................................................................ 3 BITTO .............................................................................................................................................................. 5 BRA .................................................................................................................................................................. 6 CACIOCAVALLO SILANO ............................................................................................................................ 7 CANESTRATO PUGLIESE ........................................................................................................................... 8 CASATELLA TREVIGIANA ......................................................................................................................... 9 CASCIOTTA D’URBINO ............................................................................................................................ 10 CASTELMAGNO ......................................................................................................................................... 11 FIORE SARDO ............................................................................................................................................. 12 FONTINA..................................................................................................................................................... -
Wine from Ethiopia, Ukraine . . . Where Next? | Financial Times
4-5-2021 Wine from Ethiopia, Ukraine . where next? | Financial Times FT Magazine Wine Wine from Ethiopia, Ukraine . where next? ‘Every time I encounter a new wine-producing region or country, I see it as proof of how widely my wonder and excitement are shared’ Jancis Robinson MAY 1 2021 The most admired classic wines are great but, heavens, life would be boring if they were the only wines available. I love making discoveries. Unfamiliar names remind me just how miraculous it is that the fermented juice of a single fruit can offer such variety and stimulation. Every time I encounter a new wine-producing region or country, I see it as proof of how widely my wonder and excitement are shared. I had heard that Ethiopia (along with at least another 11 African countries) produced wine but had never tasted it until someone, who seemed to be a coffee trader judging by his email address, offered to send me some last month. Six bottles of Rift Valley wine eventually made their way through the obstacle course that wine samples have to navigate post-Brexit. They were all made from familiar international grape varieties, which somewhat diminished their mystique, but the fact that two of them carried no vintage year, while the rest were labelled 2018 and seemed rather younger than that, was certainly unusual. As was the odour of dirty dishcloths I picked up on one or two of the reds. But the two Ethiopian Chardonnays were excellent by any measure. They all come from an operation run by Castel, which established vineyards and a winery south of Addis Ababa in 2007. -
Cheese Bites
soft-ripened semi-soft (commonly with an edible white bloomy rind) (high moisture content and flavors from very mild to pungent flavor) 704 BUCHERONDIN - SEVRE & BELLE 6 608 CACIO DE ROMA 4 mild with citrus finish/pasteurized goat milk/france creamy and rich/pasteurized sheep/italy 703 TRUFFLE TREMOR - CYPRESS GROVE 6 502 CHIMAY GRAND CLASSIQUE 5 elegant and sophisticated/pasteurized goat/california Intense grapefruit-like bitterness/pasteurized cow/belgium 705 HUMBOLDT FOG - CYPRESS GROVE 5 503 CABRA ROMERO - MONTESINOS 4 clean and balanced with citrus finish/pasteurized goat/california crusted with rosemary, light yet complex/pasteurized goat/spain 706 MOSES SLEEPER - JASPER HILL FARM 5 504 MANCHEGO 3 MONTHS - LA MANCHA 3 clean finish with hints of oyster mushrooms/pasteurized cow/vermont intense and rich, slightly salty/raw sheep/spain 714 DEVIL’S GULCH - COWGIRL CREAMERY 5 603 LAMB CHOPPER - CYPRESS GROVE 5 sweet and spicy rich, rich and creamy /pasteurized cow/california mild, with a long and complex finish/pasteurized sheep/holland 803 MT TAM - COWGIRL CREAMERY 6 507 TETE DE MOINE - FROMAGERIE H. KAMPF 5 triple creambuttery with hints of mushroom/pasteurized cow/california sweet and intense with a dense texture/raw cow/switzerland 713 CREMEUX DES CITEAUX AUX TRUFFES- R. LE MEUNIER 10 511 BRA TENERO 4 rich and silky triple cream with black truffles/pasteurized cow milk/france soft and smooth/raw cow-sheep-goat milk/italy 612 CREMEUX DES CITEAUX 6 613 BARRICATO AL PEPE - MORO FORMAGGI 4 rich and silky triple cream/pasteurized cow milk/france buttery and spicy/pasteurized cow/Italy 506 ST. -
Biodiversity of Grapevine in Azerbaijan ABSTRACT
Biodiversity of grapevine in Azerbaijan International Journal of Minor Fruits, Medicinal and Aromatic Plants Vol. 2 No. 1, 2016 (28 - 31) Biodiversity of grapevine in Azerbaijan M. Musayev1 and T. Huseynova Genetic Resources Institute of the Azerbaijan, National Academy of Sciences, 155 Azadlig Ave - 1106, Baku, Azerbaijan 1Email: [email protected] ABSTRACT Results of studies of the genetic diversity of grapes in Azerbaijan are discussed. The large distribution of local varieties and their wild relatives in the republic is presented. The main bio-morphological and economic characteristics of the samples are determined. The essential differences between varieties and wild samples were is defined. As a result their areal was determined, mechanical and chemical composition of fruits, biological- agricultural traits of collected varieties and wild forms were evaluated. Results indicated that in Azerbaijan wild grape samples are spread widely in large areas and along the banks and shores of river, lake and sea, and on mountain slopes. There are two kinds of wild grape in Azerbaijan: typica Negr. (with hairs) and aberrans Negr. (hairless). At present more than 600 local and introduced grape varieties are spread in Azerbaijan, of which more than 100 varieties are threatened. White, red, black and pink coloured table, technical and universal grape varieties are cultivated. Salt and drought tolerant varieties also reported. Most of the local threatened varieties are conserved for utilizing them in future improvement programme. Keywords: Biodiversity, genetic resources of grapes, local varieties and wild grapes. INTRODUCTION grape in this area (approximately 500, 000 years ago) Azerbaijan is considered one of evolution was proved by stoned grape leave found in centers of cultivated plants. -
Tartare Di Salmone £8.00 Fresh Salmon Tartare with Spring
ANTIPASTI SECONDI Tartare di Salmone £8.00 Pesce del Giorno P.O. A fresh salmon tartare with spring onion and ginger fresh catch of the day served with a squid ink crisp Grigliata Mista from £21.50 Soufé di Granchio £8.90 mixed platter of grilled fsh of the day in a light crab soufé served on a langoustine bisque garlic butter sauce Piccola Parmigiana con Crema di Pachino £7.90 Pollo con Fonduta di Gorgonzola £16.50 slices of aubergine stufed with bufalo mozzarella, chicken breast wrapped with cured pancetta served tomato and pesto with a cherry tomato coulis on a bed of crushed peas and drizzled with a gorgonzola fondue Impepata di Cozze £6.90 steamed peppered mussels with white wine, Vitello con Funghi Misti £17.50 garlic and parsley pan fried veal escallops stufed with fontal cheese in a sage sauce, served on a bed of sautéed wild Pate di Pollo £7.50 mushrooms chicken liver pate served with homemade brioche and plum chutney Agnello Grigliato £18.90 grilled lamb cutlets drizzled with lamb jus, Zuppa del Giorno £4.90 served with mixed vegetable cous cous fresh soup of the day Filetto di Manzo £29.90 PRIMI local fllet of seared Aberdeen Angus in a balsamic jus served with a potato terrine Risotto con Crema di Zucchine £8.50 asparagus risotto with courgette puree SIDE ORDERS and salva cheese Saute Potatoes £2.50 Trofe con Pesto di Pistacchio £6.90 potato discs sautéed in butter trofe pasta tossed in a pistachio pesto and topped with pecorino romano cheese Peas £3.00 sautéed with spring onion and smoked pancetta Pappardelle con Guancia di