Pasta Salads Charcuterie & Cheese Pizza Mains Small Plates

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Pasta Salads Charcuterie & Cheese Pizza Mains Small Plates

Charcuterie & Cheese Salads Pizza Kale | 12 Neapolitan Tuscan Thin Crust Cheese Board | 16 radicchio, crostini crouton, parmesan, gorgonzola dolce pecorino rustico montegrappa balsamic-caesar dressing Margherita | 15 Rucola | 18 Gem| 13 asiago, fresh mozzarella, garlic oil, Meat and Cheese | 23 buffalo mozzarella, crispy chickpeas, pepperoncini, soppressata, san marzano tomato sauce, topped with buffalo mozzarella, arugula, chef’s selection of two imported cheeses and two hand sliced meats shaved pecorino, basil tahini dressing fresh basil, extra virgin olive oil prosciutto di parma Tartufo | 18 Duck Confit | 18 Owner’s Board | 22 Arugula | 13 fontina, goat cheese, ricotta, fresh thyme, smoked mozzarella, braised duck, Owner’s selection of imported cheeses, hand sliced red onion, prosciutto, salt loaf crouton, wild mushrooms, caramelized onion, fresh figs, balsamic reduction meats, & select produce from our farm served with shaved gorgonzola, zucchini, roasted shishito truffle oil fougasse bread, handmade jams, & fresh fruit Sweet Potato| 17 peppers, garlic herb vinaigrette Sausage | 17 ricotta, fresh mozzarella, shaved potato & smoked mozzarella, ricotta, sausage, sweet potato, fresh rosemary scallions, shaved asparagus Burrata| 18 Small Plates Soppressata | 16 basil pesto, eggplant, roasted squash, fresh fresh mozzarella, san marzano tomato, burrata, thyme Fried Eggplant| 13 hand sliced soppressata, chili flakes Eggplant Meatballs|13 Vegetable Board|15 zucchini noodle, fresh tomato shaved brussels, red peppers, seasonal vegetables served with sauce, buffalo mozzarella caramelized onion, lemon aioli, basil pesto & grilled focaccia bread parmesan Fried Calamari |15 Tuscan Bruschetta |12 Octopus |17 A s s a g g i o shaved beets, fresh thyme, nduja, citrus fregola salad, buffalo mozzarella, prosciutto, Seasonally inspired tasting menu, available for the whole table. lemon aioli, tomato tahini green romesco, panko arugula, EVOO, herb panko Ask your server for more details! sauce 45 per person Meatballs |12 Optional wine pairing | 25 per person Crispy Brussels|11 Burrata | 13 fresh mozzarella, basil oil, parmesan, chili vinaigrette, roasted cherry tomatoes, basil parmesan, cherry tomatoes Calabrian chili aioli oil, balsamic reduction, salt loaf Mains Pasta Bronzino| 28 *Wood Fired Sirloin| 30 Bucatini|18 Gnocchi|18 roasted cherry tomato fregola, rosemary mashed potatoes, spinach, citrus herb oil crispy brussels, peppercorn Calabrian chili cream sauce, handmade potato gnocchi, black Risotto| 23 garlic cream sauce, pancetta, dijon, charred scallion bacon lardons, asiago chef’s selection of Testaroli|16 scallions, parmesan tuille seasonal ingredients grilled pasta, pesto cream Diver Scallops| 28 Duck Agnolotti| 27 Pappardelle|19 sauce, sea salt, parmesan sweet potato puree, roasted stuffed agnolotti pasta with braised Carbonara |17 artichoke, pancetta lemon cream duck, fresh herbs in a roasted pappardelle pasta, wild boar radiatore pasta, nduja salumi, squash sauce ragu, grana padano sauce egg, grana padano *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. .

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Pasta Salads Charcuterie & Cheese Pizza Mains Small
Charcuterie & Cheese Salads Pizza Kale Caesar | 12 Neapolitan Tuscan Thin Crust Cheese Board | 16 crostini crouton, parmesan, balsamic-caesar dressing gorgonzola dolce pecorino rustico montegrappa Margherita | 16 Rucola | 18 Roasted Beet | 13 buffalo mozzarella, asiago, fresh mozzarella, garlic oil, Meat Board | 15 baby arugula, roasted beets, goat cheese, berries, fried san marzano tomato sauce, topped with buffalo mozzarella, arugula, prosciutto di parma soppressata hot coppa prosciutto, ginger-cranberry vinaigrette fresh basil, extra virgin olive oil prosciutto di parma Tartufo | 18 Short Rib | 18 Meat and Cheese | 23 Baby Arugula | 12 fontina, goat cheese, ricotta, fresh thyme, fontina, smoked mozzarella, wild mushrooms, caramelized onion, braised short ribs, shishito peppers chef’s selection of two imported cheeses and two hand arugula, red onion, prosciutto, roasted cherry truffle oil sliced meats tomato, gorgonzola, chili truffle vinaigrette Brussels| 17 Sausage | 17 fresh mozzarella, goat cheese, bacon lardons, smoked mozzarella, ricotta, sausage, shaved brussels, roasted red peppers, Small Plates scallions, shaved asparagus caramelized onions, basil pesto Soppressata | 16 Porchetta| 18 fresh mozzarella, san marzano tomato, smoked mozzarella, asiago, garlic oil, herb Meatballs | 12 Fried Eggplant | 13 Burrata | 13 hand sliced soppressata, chili flakes stuffed pork, pistachios, arugula in a truffle fresh mozzarella, basil oil, shaved brussels, red peppers, roasted cherry tomatoes, basil oil, chili vinaigrette parmesan, cherry tomatoes
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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. .
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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
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Grocery List
“A Place to Meet” Groceries To Go Shopping List NOTE: All items are based on availability and pricing is subject to change. QTY Grocery Item Retail Price QTY Grocery Item Retail Price BREAD EGGS Rustic Italian Bread—Everyday $6.50 Waseda Tri Color Eggs—1 Dozen $4.99 French Baguette—Everyday $5.00 Yuppie Hill Brown Eggs—1 Dozen $3.99 7-Grain Sourdough—Everyday $7.00 Rustic White Sourdough—Everyday $7.00 BUTTER / PEANUT BUTTER White Sourdough—Thursday Only $8.50 Pine River Dairy Unsalted Butter—1 lb $5.99 Ciabatta—Tuesday Only $4.00 Goodlife Creamy Peanut Butter—14 oz $4.99 Sesame Ciabatta—Friday Only $4.00 Goodlife Crunchy Peanut Butter—14 oz $4.99 SOUP MEATS SOUP Pint—any flavor $6.99 Bell & Evans Free Range Whole Chicken $4.99 / lb SOUP Quart—any flavor $13.99 Il Ritrovo Ground Chicken—bulk $5.99 / lb Vegetable Minestrone Soup—1quart $13.99 Ferndale Market Ground Turkey—bulk $4.29 / lb Potato, Leek, Sausage, Kale Soup—1 quart $13.99 Waseda Farms Beef Stew Meat $9.99 / lb Chicken Dumpling Soup—1 quart $13.99 Waseda Farms Ground Beef—bulk $8.99 / lb Field to Fork Chili—1 quart $13.99 Il Ritrovo Ground Veal—bulk $10.99 / lb Il Ritrovo Ground Lamb—bulk $10.99 / lb STOCK Waseda Farms Ground Pork—bulk $8.99 / lb Vegetable Stock—1 quart $4.99 Field to Fork Ground Pork—bulk $5.99 / lb Chicken Stock—1 quart $4.99 Field to Fork Italian Sausage—bulk $8.99 / lb Pork Stock—1 quart $9.99 Field to Fork Bacon $11.99 / lb Beef Stock—1 quart $11.99 Lobster Stock—1 quart $16.99 PRODUCE Organic Honey Crisp Apples $2.99 / lb FROZEN TO GO ITEMS Organic Cara
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Menú Gourmet
Appetizers Bruschetta Parma Ham (Grilled bread rubbed with Garlic, Tomato, Ham, Pecorino, Basil) 11. Bruschetta Arugula (Grilled bread rubbed with garlic, Arugula, Tomato, Parmigiano cheese and Basil) 8. Meat Balls (6 Meat Balls, Tomato Sauce and bread rubbed with Garlic) 11. Classic Focaccia with Parma Ham (oven-baked Focaccia, with Parma ham) 13. Eggplant Parmigiana (layer of fried Eggplant with Cheese and Tomato Sauce) 14. Burrata (Italian milk cheese) 16. Burrata Black Truffle (Creamy Mozzarella Cheese and Black Truffle) 21. Carpaccio (Thin sliced Prime raw beef, served on a bed of Arugula and Parmigiano Cheese) 23. Mix Salumi (Parma Ham, Speck, Italian Salame, Bresaola) small 22.- big 32. Fried Calamari ( Breaded - eggs , Arugula and Cherry Tomatoes) 17. Saute’ Clams (Clams, roasted bread, Garlic, Parsley, tomato and Olives Oil) 23. Saute’ Mussels (Mussels, roasted bread, Garlic, Parsley, tomato and Olives Oil) 23 Salads and Soups Mix Salad (Mix of Arugula, Carrots, Romaine Lettuce, Tomato and Baby Spinach) 9. Caesar Salad (Romaine lettuce, Parmigiano cheese, Croutons and Bacon) 14. Octopus Salad (Salad, Grilled Octopus, Tomato Cubes, Red Onion,Vinaigrette) 19. Caprese Salad (Tomato, Arugula, Buffalo Mozzarella, Olive oil, Green and Black Olives, Oregano) 17. Tomato (Cream of fresh Tomato) 11. Pumpkin (Cream of Fresh Pumpkin) 11. Filled Pasta Ravioli Ricotta and Spinach (Pasta filled with Ricotta and Spinach, Butter and Sage) 21. Pumpkin Ravioli (Pasta filled with Pumpkin Paste, butter and Sage) 21. Baked four cheese Tortellini (Pasta filled with Ricotta, Mascarpone, Parmigiano & Pecorino, Butter and Sage) 23. Tortellini Chicken and Parma Ham (Ring-shaped handmade pasta filled with Chicken and Parma Ham, white Cream Sauce) 22.
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Antipasti Mt Zero Olives, Grissini 10 Oysters, Red Wine Vinegar, Shallot
Antipasti Mt Zero Olives, Grissini 10 Oysters, Red Wine Vinegar, Shallot 5ea Duck Liver Parfait, Fig Jam, Crostini 25 Musetto, Salsa Verde, Melon 28 Pickled Tongue, Horseradish, Peppers, Radish 26 Kingfish Crudo, Strawberry, Sherry, Capers 28 Beetroot, Squacquerone, Walnut, Chard 24 Zucchini Flowers, Ricotta, Caponata 28 Baby Carrots, Saffron, Puffed Barley 26 Scampi, Butter, Garlic, Shallot 32 Cuttlefish, Salsa Verde, Onion, Pickled Witlof 30 Octopus, Pizzaiola, Tomato, Capers, Olives, Oregano 30 Palle Del Nonno, Cacio Cavalo, Fennel, Tomato 28 Pasta Testaroli, Tuscan Pancake, Basil, Olive Oil, Parmigiano 26 Tortelli Maremmani, Spinach, Ricotta, Brown Butter 28 Taglierini, Vongole, Collatura, Zucchini, Brodo, Pangrattato 32 Pici, Wild Boar Ragu, Spices 30 Pappardelle, Roast Duck, Sultana, Pine Nut 30 Secondi Whole Fish, Capers, Lemon, Tuscan Kale, Olives MP Cod, Buttered Leeks, Mussels, Fish Brodo 48 Pollastrino Diavola, Spatchcock, Rosemary, Lemon, Chilli, Grilled Polenta 48 Lamb Rump, Eggplant, Radicchio 48 Bistecca O’Connor, Flat Iron, Angus 45 Grass Fed, Porterhouse 48 Grass Fed, Scotch Fillet, Angus 58 Sher, Rump, MB 9+ Wagyu 52 John Dee Rib, 1kg 140 Contorni Panzanella, Tomato, Basil, Bread12 Peperoni, Roasted Peppers 13 Tuscan Chopped Salad, Beans, Fennel 14 Potatoes, Rosemary, Garlic14 Please speak with us regarding any dietary requirements. We endeavour to accommodate dietaries however, we cannot guarantee that any products served will be free of allergens. A 15% surcharge applies on public holidays Dolci Tiramisu 18 Crostata, Mascarpone, Fig, Honey, Pine Nut 18 Almond Semifreddo, Mulberry, Marsala Zabaglione 18 Chocolate Terrine, Caramel, Banana Ice Cream 18 Gelato, Hazelnut, Ricotta, Strawberry 16 Cheese 24 Please speak with us regarding any dietary requirements.
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Insalate Salad Antipasti Starter
Insalate Salad 201 ** Insalata di asparagi e salmone affumicato, patate novelle, cipollotto, capperi, yougurt e basilico 965 Asparagus, smoked salmon salad, roasted potato, spring onion, caper, basil, yogurt dressing 202 *** V Insalata tiepida di funghi, pomodorini confit, caprino, crostini 945 Warm mushroom salad, cherry tomato, goat cheese, crouton 203 ** V|E Insalata bio-farm 895 Tomato, carrot, asparagus, assorted greens, onion, cucumber, barley, broccoli, basil, coriander, olive oil, lemon, Maldon salt V|E|G V Insalata di quinoa, asparagi, salsa con pomodoro piccante 915 Quinoa salad with asparagus, spicy tomato sauce 205 ** V|G Insalata di rucola, pomodorini e parmigiano 875 Arugula, cherry tomato, parmesan, aged balsamic dressing 206 *** V|G|N Misticanza 875 Assorted green, cherry tomato, goat cheese, walnut, balsamic dressing Antipasti Starter 207 *** P Tagliere di crudo con scaglie di Parmigino e olive nere 1550 Parma ham, parmesan, marinated black olive 208 Carpaccio di carne rossa, verdurine in pinzimonio, scaglie di Parmigiano 1225 Tenderloin carpaccio,vegetable, lemon olive oil, parmesan 211 *** Fritto misto di gamberi e calamari, salsa allo yogurt e aglio 1215 Deep fried shrimp, calamari, yogurt & garlic dip 212 *** V|G|N Caprese con burrata e pomodoro, olive nere, cipolla, pesto al basilico 1075 Fresh burrata, tomato caprese, black olive, onion, basil pesto 213 *** V|G|N Caprese con mozzarella e pomodoro, olive nere, cipolla, pesto al basilico 975 Fresh mozzarella, tomato caprese, black olive, onion, basil pesto 214 **
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EVERYDAY CATALOGUE 2021 Borgo De’ Medici We Defend and Promote
EVERYDAY CATALOGUE 2021 Borgo de’ Medici We Defend and Promote Borgo de’ Medici is a family-run company dedicated For Borgo de’ Medici, Tuscany has always been the starting the Tuscan Gastronomic Heritage to producing a series of food specialties made in point. All our raw materials, and culinary techniques Tuscany and to promoting these gems, by distributing originate within this territory, an area that has always Borgo de' Medici (Translation: Delizie Toscane in Prato (Tuscany). supported history and traditions linked to the creation and them with own trademark, in Italy and throughout Village of the Medici Family) Working with some of the best artisans, the world. Our philosophy can be summed up in two exchange of handcrafted products. Our products represent The Story… farmers and beekeepers of the region, simple words a unique heritage that spotlights quality and variety. They The Medici family ruled the city of he developed a complete line of are the result of an extraordinarily high level of handcrafted Florence in the region of Tuscany from authentic Tuscan fine food creating an “Living Tuscany” expertise which is quite difficult to achieve. Thus, these 1433 until 1756. Every time a Tuscan ideal village (Borgo) of specialty foods village or town was conquered by the products are truly representative of a distinct territorial and (the biscotti from the bakery, the extra Florentine Army, a stone stamp marker virgin olive oil from the olive mill, the historical identity. with the Medici House symbol was put fruit preserve from the kitchen with in evidence on the wall of the town or copper pots…) Great to eat and interesting to think about.
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Small Plates
SMALL PLATES ANTIPASTI AltaMarea Bread Service 7 Maialino Tonnato 14 daily assortment of fresh bread and sous vide center-cut pork loin, tonnato sauce, accompaniments vanilla pickled shallots, fried capers and caper berries, crispy celery leaves - GF Fritto Misto 16 lightly fried carrots, artichokes, asparagus, Tuna Cannavacciuolo 16 shrimp, calamari and sardines, black garlic sushi grade ahi tuna tartar, buffalo aioli mozzarella, toasted coconut, coconut cream, lime - GF, RI Bagna Cauda 15 traditional Piedmontese garlic and anchovy AM’s Antipasto dip, vegetable crudité, crostini - GF chef’s selection of cheese, charcuterie, and accompaniments Oyster Trio 16 AM’s Rockefeller - fried oyster, pork belly, spinach pearl, parmesan foam INSALATE Oyster Ceviche - scallop & salmon ceviche, Warm Burrata Caprese 15 raw oyster, crème fraîche, chives, caviar - RI Campari tomato, basil pesto, burrata, baby basil, grilled ciabatta, balsamic pearls, evoo - Oyster Salsa Verde - raw oyster, fresh GF, V herbs, garlic, lemon - RI AM’s Beet Salad Octopus Salad 20 red & gold beets, avocado, gorgonzola crema, charred octopus, heirloom tomatoes, apple basil vinaigrette - GF, V cannellini beans, basil pesto, rafano sauce - GF Grilled Caesar Salad 13 romaine hearts, caesar dressing, speck, bagna Seafood Carpaccio 21 cauda, Grana Padano, grissini - RI octopus, tuna, cured salmon, swordfish - GF, RI Prosciutto e Melone 13 macerated honeydew, prosciutto, whipped Cauliflower Steak 13 goat cheese with hazelnuts, grissini, local dehydrated sugar tomato, asparagus tips, honey, baby basil pesto, fried cannellini beans, lemon yogurt - GF, V GF - Gluten Free • RI - Raw Ingredients • V - Vegetarian ALLERGY DISCLAIMER: Our kitchen regularly prepares with gluten & nuts. Please advise of any allergies and we can accommodate to the best of our abilities - but trace exposure will still exist.
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Solo Menu 8-26-20
I Testaroli al Guazzetto di Granchio 34 RAW COURSE CRUDO FOCACCIA DI RECCO Testaroli, “The ancestor of pasta,” sautéed Traditional focaccia from Recco, baked thin with Maine crab, yellow heirloom tomatoes, Carpaccio di Capesante* 18 with Stracchino cheese imported from Italy light fish butter broth, Pecorino Romano and Thinly-sliced day-boat scallop, smoked corn nasturtium salt butter, chives, olive oil, Parmigiano Reggiano Normale 18 and sea salt Le Linguine allo Scoglio 32 Con Pio Tosini Prosciutto di Parma 20 Linguine with Littleneck clams, Bang’s island Il Carpaccio di Tonno* 20 mussels, day-boat scallop, cherry tomatoes, Atlantic Tuna carpaccio served with Pizzata 19 garlic, parsley and white wine marinated watermelon, chili oil, mint, lemon, Tomato, capers, olives (pits) and anchovy olive oil and sea salt Le Tagliatelle al Sugo d’Ipoglosso 30 La Vera Pizza Napoletana 20 Sixty yolk tagliatelle tossed with halibut sugo, Il Salmone alla Moda 21 Sourdough Pizza with Vesuvio San Marzano Pecorino Romano, octopus, garlic and Citrus Cured king salmon served in jar with tomato, fresh mozzarella, oregano and basil parsley burrata, crumble egg yolk, lemon zest, olive oil and sea salt Donna Scala Pesche, Cipolla e Gorgonzola 22 Traditional ‘Donna Scala’ sourdough Pizza SECONDI MAIN COURSE La Tartara di Tonno* 19 with mozzarella fior di latte, peaches, Atlantic bluefin tartare, salsa verde, farm caramelized onion, gorgonzola, oregano La Zuppetta di Pesce della Riviera 40 egg yolk, tuile, beet mostarda and ricotta reduction Genovese Cioppino,
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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).
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Chart-Of-Pasta-Shapes
KNOW YOUR 1 of 6 Photographs by Chris Rochelle PASTA (Images not actual size) Here’s a guide to help you tell your paccheri from your penne, your rotelle from your rotini. For more info on the sauces for each pasta, go to www.chow.com / stories / 11099. ACINI DI PEPE ANELLI/ANELLINI BAVETTE BUCatINI CALAMARI SAUCES: Soup SAUCES: Pasta Salad, Soup SAUCES: Pesto, Seafood, SAUCES: Baked, Tomato SAUCES: Seafood, Tomato Tomato Know Your Pasta 2 of 6 CAMpanELLE CAPELLINI CASARECCE CAVatELLI CAVaturI SAUCES: Butter/Oil, Cream/ (a.k.a. Angel Hair) SAUCES: Cream/Cheese, SAUCES: Cream/Cheese, SAUCES: Pasta Salad, Cheese, Meat, Pasta Salad, SAUCES: Butter/Oil, Cream/ Meat, Pesto, Seafood, Meat, Pasta Salad, Soup, Vegetable Vegetable Cheese, Pesto, Seafood, Tomato, Vegetable Vegetable Soup, Tomato, Vegetable CONCHIGLIE DItaLINI FarfaLLE FETTUCCINE FREGULA SAUCES: Cream/Cheese, SAUCES: Baked, Pasta Salad, SAUCES: Butter/Oil, Cream/ SAUCES: Butter/Oil, Cream/ SAUCES: Soup, Tomato Meat, Pasta Salad, Pesto, Soup Cheese, Meat, Pasta Salad, Cheese, Meat, Seafood, Tomato, Vegetable Pesto, Seafood, Soup, Tomato, Vegetable Tomato, Vegetable Know Your Pasta 3 of 6 FUSILLI FUSILLI COL BUCO FUSILLI NAPOLEtanI GEMELLI GIGLI SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Meat, Tomato Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad,
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