DOCSLIB.ORG

Schema Di Menu' Unificato Per Scuola Dell'infanzia E Asilo Nido

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Schema Di Menu' Unificato Per Scuola Dell'infanzia E Asilo Nido COMUNE D COMUNE DI RAVENNA IS ISTITUZIONE ISTRUZIONE E INFANZIA Servizio Diritto allo Studio SCHEMA DI MENU’ UNIFICATO PER SCUOLA DELL’INFANZIA E ASILO NIDO (13 – 18 MESI E 18 MESI- 3 ANNI) A cura delle dietiste Paola Govoni e Daniela Valeriani Rielaborato da: “Tabelle dietetiche per bambini da 0 a 3 anni frequentanti le comunità educative e le strutture di accoglienza dei 18 Comuni dell’Azienda Sanitaria Locale di Ravenna” “Tabelle dietetiche per bambini da 3 a 5 anni frequentanti le comunità educative e le strutture di accoglienza dei 18 Comuni dell’Azienda Sanitaria Locale di Ravenna” Ravenna agosto 2008 MENU’ PRIMA SETTIMANA MENU’ 13 – 18 MESI MENU’ DI BASE MENU’ ALTERNATIVO MENU’ ESTIVO NIDO/MATERNA NIDO/MATERNA NIDO/MATERNA LUNEDI’ Pastina al pomodoro Tortelloni alla ricotta Lasagne al forno Pasta alle melanzane Formaggio fresco Pinzimonio Carote a bastoncino Prosciutto cotto o crudo Verdura cotta (nido: macedonia di verdure) (nido: carote filanger) Pinzimonio M. frullato di frutta e pane o (nido:verdura fresca/pinzimonio) banana e pane M. banana e pane M. the e biscotti zuccherini M. frutta estiva e pane MARTEDI’ Vedi menù nido/materna Risotto con zucchine Riso al burro Riso al pomodoro fresco Vedi menù nido/materna Pesce gratinato Pesce al prezzemolo o al pomodoro Seppia e patate Verdura cotta Verdura fresca Fagiolini (nido: pesce lessato o gratin e patate bollite) M. yogurt alla frutta e pane M. yogurt alla frutta e pane M. yogurt alla frutta e grissini M. yogurt alla frutta e grissini MERCOLEDI’ Vedi menù nido/materna Passato di verdura con pastina Passato di verdura con crostini Pasta alle zucchine Pollo a vapore o al forno o polpette Pollo a vapore alla piastra Polpette di carne e verdura Pollo al limone Patate lessate (nido: petto di pollo al forno) insalata Pomodori gratin Patate arrosto M. latte e barretta di muesli M. latte e biscotti secchi M. latte e biscotti secchi (nido: latte e biscotti) M. gelato GIOVEDI’ Pasta al pomodoro piselli o al pomo Pasta al pomodoro e piselli o Gnocchi al pomodoro Pasta al pomo fresco e basilico Pesce al vapore lenticchie Ovoline di mozzarella Ovoline di mozzarella Verdura cotta Formaggi Pinzimonio Verdura fresca Verdura fresca (nido: pinzimonio o verdura fresca) M. frutta fresca e grissini M. pizza al rosmarino e karkadè M. frutta e pane M. pizza al rosmarino e the VENERDI’ Pastina in brodo vegetale Pasta al pomodoro Pasta all’olio Pasta all’olio Svizzera (nido: pasta in brodo vegetale) Spezzatino con patate Svizzera Purè di patate/patate Svizzera Patate e fagiolini Purè di patate M. succo di frutta e crackers M. succo di frutta e crackers M. bruschetta e the/karkadè M. bruschetta e limonata MENU’ SECONDA SETTIMANA MENU’ 13 – 18 MESI MENU’ DI BASE MENU’ ALTERNATIVO MENU’ ESTIVO NIDO/MATERNA NIDO/MATERNA NIDO/MATERNA LUNEDI’ Pasta al pomodoro o polenta al pomo Pasta al ragù Polenta al ragù Pasta pomodoro e basilico Pesce a vapore Spinaci burro e parmigiano Verdura fresca Tacchino alla piastra Verdura cotta Verdura cotta M. vedi menù nido/materna M. latte e ciambella M. latte e torta allo yogurt M. pizza salata e the MARTEDI’ Crema di patate o di piselli Pasta e fagioli o ceci Pasta pomodoro e piselli Prosciutto cotto Parmigiano o crescenza Prosciutto cotto Vedi menù nido/materna Verdura fresca Verdura fresca Verdura fresca M. succo di frutta o spremuta e M. succo di frutta e tarallini M. succo di frutta e tarallini o crackers (nido: crackers ) grissini MERCOLEDI’ Pastina all’olio Pasta all’olio/ alle erbe Spaghetti aglio e olio Spaghetti al pesto Pesce gratinato Pesce gratinato Cotoletta di pesce al forno (nido: spaghetti all’olio) Patate e carote Patate e carote Verdura fresca pesce gratinato (nido:verdura cotta) pinzimonio M. yogurt alla frutta e pane M. yogurt alla frutta e pane M. yogurt alla frutta e pane M. yogurt alla frutta e pane GIOVEDI’ Pastina in brodo o brodo vegetale Pastina in brodo Pastina in brodo vegetale (nido: passato di verdura ) Polpettone o pollo al forno Polpettone Pollo alla piastra pizza margherita Purè di patate/patate arrosto Purè di patate (nido: pollo al forno) verdura fresca * patate arrosto M. banana e pane M. pizza al pomodoro e the M. cioccolata e pane M. frutta estiva e pane (Nido: pizza al pomodoro e the) VENERDI’ Vedi menù nido/materna Risotto alle verdure Riso al latte o alla parmigiana Risotto al pomodoro o alle zucchine Crocchette di ricotta o ricotta Crocchette di ricotta Frittata al forno Crocchette di ricotta Verdura cotta Verdura fresca Verdura fresca Verdura fresca M. latte e biscotti M. gelato al biscotto o latte e M. gelato o latte e biscotti M. gelato biscotti * per bambini di età 12 – 18 mesi: passato di verdura, pollo al forno, verdura MENU’ TERZA SETTIMANA MENU’ 13 – 18 MESI MENU’ DI BASE MENU’ ALTERNATIVO MENU’ ESTIVO NIDO/MATERNA NIDO/MATERNA NIDO/MATERNA LUNEDI’ Pastina all’olio o pasticciata Maccheroncini pasticciati Cannelloni o lasagne al formaggio Pasta ricotta e pomodoro fresco Pesce gratin o a vapore Prosciutto crudo Verdura fresca Prosciutto crudo e melone Verdura cotta Verdura fresca M. succo di frutta e tarallini M. banana o frutta fresca e pane M. banana e pane M. frutta fresca e pane o crackers MARTEDI’ Pastina in brodo Pastina in brodo vegetale Passatelli in brodo Pasta all’olio Pollo bollito Pollo alla piastra Prosciutto cotto Arrosto di maiale Patate bollite (nido: pollo al forno) Patate bollite Pinzimonio patate arrosto M. succo di frutta e focaccia al M. spremuta e grissini M. spremuta e tarallini rosmarino M. frutta e stiva e pane MERCOLEDI’ Pasta in passato di verdura e legumi Passato di verdura e legumi con Spaghetti o riso al pesce Pasta al ragù vegetale pasta o orzo o crostini Crocchette di pesce Pesce al prezzemolo Vedi menù nido/materna Crocchette di pesce Verdura Carote a bastoncino Verdura cotta Verdura fresca M. yogurt alla frutta e pane M. yogurt alla frutta e pane M. yogurt alla frutta e pane M. gelato GIOVEDI’ Vedi menù nido/materna Pasta al pomodoro Pasta all’olio Pasta al pomodoro fresco e basilico Cosce di pollo al forno Arrosto di maiale Fettine alla pizzaiola Pollo alla piastra Verdura cotta Verdura mista (nido: cosce di pollo al forno) Pomodori gratin verdura cotta M. latte e biscotti M. latte e panino con marmellata o M. latte e nutella casalinga M. yogurt alla frutta e pane crostata o mousse di ricotta e the (nido: latte e pane e marmellata o mousse di ricotta e the) VENERDI’ Risotto con zucca o zucchine o riso Risotto con zucca o zucchine Risotto allo zafferano o parmigiana Risotto con melanzane o parmigiana alla parmigiana Formatti o parmigiano (nido: risotto alla parmigiana) Caprese Formaggio fresco o ricotta Macedonia di verdure caprese Macedonia di verdure M. latte e torta allo yogurt M. latte e torta allo yogurt M. the e focaccia M. bruschetta e karkadè o focaccia MENU’ QUARTA SETTIMANA MENU’ 13 – 18 MESI MENU’ DI BASE MENU’ ALTERNATIVO MENU’ ESTIVO NIDO/MATERNA NIDO/MATERNA NIDO/MATERNA LUNEDI’ Pasta al burro o all’olio Pasta alla ricotta Pasta alla ricotta Vedi menù nido/materna Sformato di patate Sformato Sformato di zucchine o spinaci Carote filanger Carote Carote M. yogurt alla frutta e pane M. yogurt alla frutta e pane M. panino al prosciutto e the M. Yogurt alla frutta e pane MARTEDI’ Vedi menù nido/materna Pasta in passato di verdura Pasta in passato di verdura (nido: pasta in passato verdura) Formaggio fresco o ricotta Pizza margherita Piadina con squacquerone pizza margherita Verdura cotta o crostino alla pizzaiola Verdura pinzimonio Verdura M. latte e biscotti M. gelato o latte e biscotti M. latte e biscotti M. gelato MERCOLEDI’ Vedi menù nido/materna Riso al latte Riso al pomodoro Riso al pomodoro o alla parmigiana Vedi menù nido/materna Cosce di pollo al forno Arrosto di maiale Polpettone di pollo e ricotta Verdura cotta / purè di patate Piselli al burro Purè di patate Verdura M. vedi menù nido/materna M. frutta fresca e pane M. banana e pane M. frutta estiva e pane GIOVEDI’ Pasta al pomodoro Pasta al pomodoro Spaghetti aglio e olio Pasta al pomodoro fresco e basilico Pesce gratin Cotoletta di pesce al forno Seppia con piselli Pesce gratin Verdura cotta Verdura fresca (nido: pesce gratin – verdura cotta) Carote M. frullato di frutta e grissini M. pizza salata e karkadè M. pizza salata e karkadè M. bruschetta e karkadè VENERDI’ Pastina in brodo Pasta e fagioli o ceci Pasta alle erbe Vedi menù nido/materna Polpettone Pane di carne e ricotta Bocconcini con zucchine Patate arrosto/ purè o hamburger di coniglio Verdura fresca (nido: pane di carne e ricotta) verdura fresca M. latte e torta o yogurt e grissini M. latte e torta M. bruschetta e limonata M. yogurt alla frutta e grissini .
Load more

Recommended publications
  • Pasta -12- Ravioli Polenta Al Forno -14- Pasta Fresca -15- Crostacei -16- Polli -15- Vitello -19- Carne & Pesce
    PASTA -12- RAVIOLI (gluten free pasta available upon request, $4 extra) RAVIOLI ARAGOSTA– homemade lobster ravioli with pink vodka sauce -18- RAVIOLI DI ZUCCA– homemade butternut squash ravioli with PENNE ARRABBIATA–penne pasta with a spicy tomato basil sauce butter sage sauce -15- LASAGNA – homemade meat lasagna RAVIOLI SPINACI– homemade spinach ricotta ravioli with RIGATONI ALLA NORMA–tomato, eggplant, basil and ricotta cheese Bolognese meat sauce -15- SPAGHETTI CON POLPETTE–homemade meatballs in a classic tomato RAVILI PORTOBELLO–homemade Portobello mushroom ravioli, with a parmesan basil sauce cream sauce -14- RIGATONI AMATRICIANA– pancetta, onions and pecorino romano GLUTEN FREE CHEESE RAVIOLI (6 per order, choose any sauce) –18- cheese in a tomato basil sauce PENNE POLLO E BROCCOLI–penne pasta with chicken, broccoli, garlic cream sauce SPAGHETTI CARBONARA–pancetta, shallots, black pepper & egg yolk -14- with a touch of cream POLENTA AL FORNO LINGUINE PUTTANESCA- with capers, kalamata olives, garlic, tomato (Terracotta Baked Polenta) basil sauce GAMBERI– with shrimp in a Sambuca, bell pepper tomato sauce MELANZANE PARMIGIANA – organic eggplant topped with mozzarella in GORGONZOLA – with wild mushrooms and gorgonzola cheese a tomato basil sauce baked and served with penne alfredo in a rosemary cream sauce RIGATONI SALCICCIA- with sausage, bell peppers, garlic, tomato basil PUTTANESCA- olives, capers & garlic in a tomato basil sauce sauce CINGHIALE– with wild boar ragu` PENNE TRICOLORE- with bufala mozzarella, mushrooms, basil in a
    [Show full text]
  • EXCLUSIVE 2019 International Pizza Expo BUYERS LIST
    EXCLUSIVE 2019 International Pizza Expo BUYERS LIST 1 COMPANY BUSINESS UNITS $1 SLICE NY PIZZA LAS VEGAS NV Independent (Less than 9 locations) 2-5 $5 PIZZA ANDOVER MN Not Yet in Business 6-9 $5 PIZZA MINNEAPOLIS MN Not Yet in Business 6-9 $5 PIZZA BLAINE MN Not Yet in Business 6-9 1000 Degrees Pizza MIDVALE UT Franchise 1 137 VENTURES SAN FRANCISCO CA OTHER 137 VENTURES SAN FRANCISCO, CA CA OTHER 161 STREET PIZZERIA LOS ANGELES CA Independent (Less than 9 locations) 1 2 BROS. PIZZA EASLEY SC Independent (Less than 9 locations) 1 2 Guys Pies YUCCA VALLEY CA Independent (Less than 9 locations) 1 203LOCAL FAIRFIELD CT Independent (Less than 9 locations) No response 247 MOBILE KITCHENS INC VISALIA CA Independent (Less than 9 locations) 1 25 DEGREES HB HUNTINGTON BEACH CA Independent (Less than 9 locations) 1 26TH STREET PIZZA AND MORE ERIE PA Independent (Less than 9 locations) 1 290 WINE CASTLE JOHNSON CITY TX Independent (Less than 9 locations) 1 3 BROTHERS PIZZA LOWELL MI Independent (Less than 9 locations) 2-5 3.99 Pizza Co 3 Inc. COVINA CA Independent (Less than 9 locations) 2-5 3010 HOSPITALITY SAN DIEGO CA Independent (Less than 9 locations) 2-5 307Pizza CODY WY Independent (Less than 9 locations) 1 32KJ6VGH MADISON HEIGHTS MI Franchise 2-5 360 PAYMENTS CAMPBELL CA OTHER 399 Pizza Co WEST COVINA CA Independent (Less than 9 locations) 2-5 399 Pizza Co MONTCLAIR CA Independent (Less than 9 locations) 2-5 3G CAPITAL INVESTMENTS, LLC. ENGLEWOOD NJ Not Yet in Business 3L LLC MORGANTOWN WV Independent (Less than 9 locations) 6-9 414 Pub
    [Show full text]
  • Antipasti Pasta Carni Pesci Pizza Al Forno
    lunch antipasti ARTICHOKE TRAPANI Marinated Long-Stemmed Hearts, Crab & Shrimp, Garlic and Capers 12 SHRIMP AGLIO E OLIO Toasted Garlic, Olive Oil, Fresh Parsley and Grated Parmigiano 9 ROASTED TOMATO BRUSCHETTA Herbed Crostini, Strawberry Balsamic and Sweet Basil 11 ITALIAN SAUSAGE NAPOLEAN Fried Eggplant Medallion, Palermo Sauce and Italian Sausage 10 insalata HOUSE DRESSINGS: Old Venice Dressing, Blood Orange Vinaigrette, Strawberry/Balsamic Vinaigrette CAPRESE Vine Ripened Tomatoes, Buffalo Mozzarella, Virgin Olive Oil and Aged Balsamic 12 CAESAR Romaine, Shaved Reggiano and Focaccia Croutons 8 PALERMO Mixed Field Greens, Shaved Red Onions, Olives, Artichokes, with choice of House Dressing 10 panini FRESH PRESSED CIABATTA WITH ANTIPASTO PASTA SALAD MEDITERRANEAN CHICKEN Seared Chicken Breast, Roasted Tomatoes, Feta, Baby Arugula, Pesto 12 ITALIAN MEATS Shaved Italian Meats, Three Cheese Blend, Sweet Red Onions, Tapenade 12 pasta HOMEMADE STUFFED SHELLS Trio of Beef & Pork, Five Cheeses and Seafood Stuffing 19 RIGATONI BOLOGNESE Veal, Pork, Beef, and Roasted Tomato Sauce 20 SPAGHETTI CARBONARA Pancetta, Smoked Ham and Fresh Peas 20 BUCATINI POMODORO Heirloom Tomatoes, Fresh Mozzarella, Basil and Roasted Garlic 18 FETTUCCINI ALFREDO Parmesan Cheese, Italian Sausage and Sweet Basil 19 carni VEAL MARSALA Sautéed Mushrooms, Sweet Marsala, Veal Demi-Glace and Angel Hair 22 VEAL MILANESE Aged Reggiano, Chardonnay Reduction and Aglio E Olio Pasta 22 CHICKEN PICATTA Capers, Myer Lemon and Angel Hair 18 CHICKEN NUDO Fresh Herbs, Chardonnay Reduction
    [Show full text]
  • Antipasti Pasta Insalate
    QUALITY. PASSION. ROOTS. ANTIPASTI COZZE AL POMODORO ANTIPASTO BOARD CALAMARI Fresh mussels cooked in a heavenly Seasonal imported meats and cheeses, Ours is unlike any other. Fresh, never frozen and white wine, tomato and herb bath. - 12 eggplant caponata, Sicilian olives, hand breaded in our secret family recipe. - 13 Add garlic bread to soak up all that sauce - 3 sweet fig jam & crostini. - 15 POLPETTI AL FORNO ARANCINI ROTOLI Five of our house made meatballs baked Crispy rice balls filled with meat sauce, peas, Tender eggplant rolls filled with in our tomato sauce, topped with carrots and mozzarella. Our family recipe is Prosciutto di Parma, house made mozzarella cheese & fresh basil. - 9 tried & true, the authentic Sicilian way. - 10 tomato sauce and provolone cheese, topped with basil and baked in the oven. - 9 POLPO BASKET OF LICARI’S CHIPS Sous vide octopus served over a House made, seasoned with grated BRUSCHETTA warm spinach salad. - 13 parmesan & our own spice blend. - 5 Toasted crostini, vine ripe tomatoes, Roasted red pepper dip fresh basil, goat cheese crumbles and CAPONATA (contains bacon) - add 1 sweet balsamic reduction. – 10 Vibrant, sweet mixture of eggplant & other vegetables served with crostini. - 8 INSALATE Panelle Cake - 4 | All Natural Chicken Breast - 6 | Fresh Atlantic Salmon -8 | Beef Tenderloin - 8 BRUSCHETTA SPINACI CASA FRESCA CUNEO Spinach, goat cheese, pine nuts, bruschetta, Romaine lettuce, tomato, cucumber, kalamata Romaine wedge with crispy bacon crumbles & basil vinaigrette & shaved parmigiano reggiano. olives, red onion and our house vinaigrette. fresh tomato, topped with shaved parmigiano Small - 7 | Entrée - 13 Small - 6 | Entrée - 11 reggiano, pickled velvet vinaigrette & balsamic reduction.
    [Show full text]
  • Pasta Packaging
    ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them.
    [Show full text]
  • Lib-T64e-T75e-T97e-Tt98e
    Manuale di istruzioni Instructions manual Manuel d’instructions Bedienungsanleitung Manual instrucciones د ام T64 E £ T75E £ T97E £ TT98 E £ Forno elettrico Electric oven Four electrique Elektrische Ofen Horno Electrico ن Numeri di matricola / Serial numbers : Cod.73341170 Ver.: A11 Via A.Meucci, 4 - 61037 - Mondolfo (PU) ITALIA Tel. +39-0721-96161 - Fax +39-0721-9616299 Http : / / w w w . morettiforni . com e-mail: info @ morettiforni.com DICHIARAZIONE CE DI CONFORMITA’ DECLARATION OF CONFORMITY CE Il costruttore /The manufacturer MORETTI FORNI S.P.A. Indirizzo del costruttore/ Manufacturer address: Via A. MEUCCI N. 4 61037 MONDOLFO ( PU) DICHIARA CHE / DECLARES THAT I FORNI ELETTRICI / THE ELETRIC OVENS PM 60.60-72.72-65.105-105.65-105.105 F45E M90L - M130L F-S KX PD 60.60-72.72-65.105-105.65-105.105 F50E-F55E-F100E-F105E F30L UM iD 60.60-72.72-65.105-105.65-105.105/M R14E F60-80L UM MODULO HI-TECH AC iD 60.60-72.72-65.105-105.65105.105/D T64E - T75E – T97E – TT98E F45-50-100L UM RIALTO HI-TECH BCD P60E-P80E F55-105L UM AMALFI HI-TECH ABC P120E A-B-C L72.72-65.105-105.105-105.65 S100L UM – S120L UM – S125L UM BAKY 5TE AMALFI A-B-C-D L60.60 - LU60.60 AHL-MHL-RHL S100E – S120E – S125E AMALFI L-P60L-P80L-P120L KX60.60-72.72-65.105-105.65-105.105 AHL UM-MHL UM-RLH UM M90E A-C P60L UM-P80L UM-P120L UM P60KX-P80KX-P120KX F60-80L M130E A-B-C P110L – P150L AMALFI KX AHKX MHKX RHKX F30E-F60E-F80E S100L – S120L – S125L M90KX - M130KX iB 5TE sono conformi alle seguenti direttive / are in accordance with the directives : a) Direttiva Bassa Tensione 2014/35/UE e successive modifiche Low-tension directive 2014/35/EU and next modifications b) Direttiva Compatibilità Elettromagnetica 2014/30/UE e successive modifiche Electromagnetic compatibility directive 2014/30/EU and next modifications Mondolfo 20th April 2016 ATTENZIONE LE ISTRUZIONI SEGUENTI RELATIVE ALLA “MANUTENZIONE STRAORDINARIA” SONO STRETTAMENTE RISERVATE A PERSONALE TECNICO SPECIALIZZATO MUNITO DI REGOLARE LICENZA, RICONOSCIUTO ED ABILITATO DALLA DITTA COSTRUTTRICE.
    [Show full text]
  • ANTIPASTI & INSALATE POLPETTINE AL FORNO 14.35 Baked Bite Sized Beef Meatballs Served with Tomato Sauce, Bufala Mozzarel
    ANTIPASTI & INSALATE POLPETTINE AL FORNO 14.35 INASALATA DI CESARE 14.35 Baked bite sized beef meatballs served Classic Caesar salad with home made with tomato sauce, bufala mozzarella garlic croutons and shaved Parmigiano and Parmigiano Reggiano Reggiano CAPRESE DI BUFALA 15.95 INSALATA DI CAMPO 11.35 Imported hand-stretched D.O.P. Baby mixed greens salad in a balsamic Mozzarella di Bufala, Heirloom vinaigrete topped with crumbled goat Tomatoes, extra virgin olive oil, black cheese salt, basil pesto. SOUP OF THE DAY 10.35 PIZZE MARGHERITA D.O.C. 19.35 SALAME 16.35 Fresh Mozzarella di Bufala, tomato Mozzarella cheese, tomato sauce and sauce, cherry tomatoes, basil and salame. shaved parmesan cheese. CAPRICCIOSA 17.35 PROSCIUTTO DI PARMA. 18.35 Mozzarella cheese, tomato sauce, black Mozzarella cheese, tomato sauce and olives, Italian ham, marinated sliced Prosciutto di Parma artichokes. PORCINI E ANDUJA 19.35 BROCCOLI AND SALSICCIA 17.35 Fresh porcini mushrooms, house made White pizza with smoked mozzarella, fiery pork spreadable salame, Smoked broccoli, Italian sausage,cherry mozzarella tomatoes and Pecorino cheese. FUNGHI 17.35 Mozzarella cheese, tomato sauce and Mushrooms. LA PASTA FRESCA RAVIOLI DI SPINACI 18.95 RIGATONI ALL’AMATRICIANA 18.95 Homemade Ravioli Stuffed with Spinach Rigatoni pasta in a rich tomato sauce Ricotta Cheese in a light Tomato Sauce with Italian pancetta, onions and pecorino cheese. GEMELLI REGINA 19.35 Gemelli pasta with Jidori chicken and CARBONARA 18.35 broccoli in a lite pink sauce Our square spaghetti “alla
    [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]
  • Dinner MENU 0NE 55.95 PER PERSON, PLUS BEVERAGE, TAX and SERVICE CHARGE
    dinner MENU 0NE 55.95 PER PERSON, PLUS BEVERAGE, TAX AND SERVICE CHARGE pizze Assorted handmade seasonal pizzas served during your reception insalate INSALATA DELLA CASA organic field greens with oil cured olives, peppers, tomato, ricotta salata, cucumber and red wine vinaigrette paste Select one to be served individually PENNE ALLA NAPOLETANA tube shaped ORECCHIETTE CON SALSICCIA little ear pasta with traditional tomato basil sauce, shaped pasta with ground Tuscan sausage garlic, shaved parmesan ragu, baby spinach, tomato cream sauce GEMELLI ALLA BOLOGNESE twisted PENNE ESTIVO penne pasta, crushed shaped pasta with our homemade slow tomatoes, roasted eggplant, red peppers, cooked bolognese meat sauce of veal, garlic, basil, EVOO, topped with shaved beef and pork ragu ricotta salata Select two entrees to be offered piatti principal MELANZANE ALLA PARMIGIANA lightly TILAPIA AL FORNO oven roasted tilapia, breaded eggplant “Parmigiana Style”, topped sautéed vegetables, roasted potatoes, with melted mozzarella, tomato basil sauce, white wine-butter sauce served with spaghetti pasta ARISTA DI MAIALE SALTINBOCCA POLLA ALLA PICATTA chicken breast roasted pork loin, stuffed with fontina cheese, scalloppine with sautéed baby spinach, prosciutto and sage, with roasted vegetables roasted potatoes, lemon caper butter sauce COSTOLETTE DI MANZO braised beef short POLLO ALLA MARSALA chicken breast ribs, mashed potatoes, caramelized carrots, scaloppini, sautéed mushrooms, marsala wine, barolo reduction sauce over mashed potatoes Select one dolce TIRAMISU
    [Show full text]
  • A-La-Carte-201215.Pdf
    FÖRDRINK TAGLIATELLE AL RAGÚ 215 NEGRONI 145 färsk äggpasta med husets ragú och 36 månaders Monkey 47 Dry Gin, Campari, Sweet Vermouth lagrad parmesan fresh egg pasta with ragú and 36 months aged parmesan RED HOOK 145 Rye Whiskey, Punt e Mes, Maraschino OCCHI DI LUPO 195 WHITE BELLINI 145 pasta occhi di lupo med pikant tomatsås med vitt vin och vitlök. jucie from white peach, sparkling wine serveras med krämig burrata pasta occhi di lupo with spicy tomato sauce with white wine and garlic. served with WHITE HENDRICS SANGRIA 145 creamy burrata Giffard Fleur de Sureau Sauvage, white wine, Hendrics gin COTOLETTA MILANESE 295 panerad kalvkotlett med citron och grönsallad breaded veal chop with lemon and green salad MINDRE RÄTTER BRANZINO ALLA PIASTRA 245 BURRATA 135 stekt havsaborre med pikant tomat, smörslungad spenat och med rostade pinjenötter, fikon, tomat, 12-årig balsamicovinäger färskpotatisstomp med citron och scahlottenlök och ruccola fried sea bass with spicy tomato, buttered spinach and with roasted pine nuts, figs, tomatoes, 12 year aged balsamic vinegar fresh potato stomp with lemon and shallots and arugula TAGLIATA DI MANZO 325 ARANCINI 105 stekt ryggbiff med tre sorters såser, Nobis 2:0, rödvinssås, tryffelaioli. friterade risbollar med svamp och pikant yoghurtdipp serveras med ett valfritt tillbehör deep-fried rice balls with mushrooms and spicy yogurt dip Sirloin steak with three kinds of sauces; Nobis 2:0, red wine sauce and truffle aioli. CARPACCIO DI IPPOGLOSSO 175 served with your choice of side order på hälleflundra med bottarga, citronfiléer, picklad lök och surdegskrutonger on halibut with bottarga, lemon fillets, pickled onions TILLBEHÖR and sourdough croutons BROCCOLI ALL’ AGLIO 59 BATTUTA DI MANZO 175 vitlöksstekt broccoli tartar på oxfilé med friterad kapris, rostad schalottenlök och torkade garlic fried broccoli svarta oliver.
    [Show full text]
  • A History of Italian Food in Australia with Case Studies
    Ideas of Italy and the Nature of Ethnicity: A History of Italian Food in Australia with Case Studies Tania Cammarano Thesis submitted for the degree of Doctor of Philosophy Discipline of History School of Humanities University of Adelaide January 2018 Included Publications _______________________________________________________ 5 Abstract _________________________________________________________________ 6 Thesis Declaration _________________________________________________________ 8 Acknowledgements ________________________________________________________ 9 Introduction _____________________________________________________________ 11 Literature Review ________________________________________________________________ 20 Methodology ___________________________________________________________________ 32 Imagining Italy in Australia _________________________________________________________ 36 Romantic Italy ___________________________________________________________________ 37 Glamorous Italy _________________________________________________________________ 40 Attitudes Towards Italian Migrants __________________________________________________ 47 Italian Ethnicity as a Resource ______________________________________________________ 59 Overview of Thesis Structure _______________________________________________________ 61 Statement of Authorship for Chapter One _____________________________________ 66 Chapter One: Leggo’s not-so-Autentico: Invention and Representation in 20th Century Italo-Australian Foodways __________________________________________________
    [Show full text]
  • Carry-Out • Delivery Menu
    Carry-out • Delivery Menu 823 Wheeler - Ames Order online at ValsAmes.com 515-233-2111 Follow us on: (Fax) 515-233-9136 The Art of Pizza Making Appetizers Valentino’s internationally renowned, award-winning pizza. The Best Wings in the Business The best Buffalo wings around or get them with BBQ sauce, served with our Create your own award-winning pizza! world-famous from scratch creamy bleu cheese dressing or our homemade ranch. Start with our classic whole-milk mozzarella cheese pizza 10 for $6.99 20 for $11.69 and choose the size: Spinach & Artichoke Dip NEW! 6” Mini $4.89 • 10” Small $8.89 • 13” Medium $11.69 Jumbo 16” Large $14.29 • 9” Gluten-free $11.19 Our take on the famous appetizer with grated Romano cheese. Served with Select a crust: fresh tri-colored tortilla chips and salsa • Val’s Original Recipe • East New York Thin • Gluten-Free (9”only) on the side. $7.99 Then choose from the most flavorful toppings available Salads (You may order your pizza 1/2 and 1/2 for no extra charge, except for the minis): Valentino’s® House Salad Each extra ingredient: Mixed greens, shredded cabbage, 6” Mini $.55 • 10” Small $1.25 • 13” Medium $1.45 carrots, tomatoes, pepperoncini and Jumbo 16” Large $1.75 • 9” Gluten-free $1.25 black olives. Individual $4.19 Family $7.29 Meats Veggies Cheeses Hamburger Shrimp Green Peppers Pineapples Cream Cheese Valentino’s Famous Insalata Pepperoni Spicy Old World Pinched Sliced Jalapeños Tomatoes Parmesan Romaine, fresh mushrooms, tomato, Italian Sausage Canadian Bacon Fresh Mushrooms Red Onions Romano grated Romano cheese, croutons, black Diced Honey-Cured Ham Ground Italian Sausage Onions* Sauerkraut Extra Mozzarella olives and red onion rings, served Seasoned Grilled Homemade Sliced Sliced Black Olives Extra Pizza Sauce Meatballs Cheddar together with our famous Creamy Italian Chicken Sliced Green Olives *no charge salad dressing.
    [Show full text]