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Of Council Regulation (EEC) No 2081/92 on the Protection of Geographical Indications and Designations of Origin
20.12.2000EN Official Journal of the European Communities C 366/9 Publication of an application for registration pursuant to Article 6(2) of Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin (2000/C 366/05) This publication confers the right to object to the application pursuant to Article 7 of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in the Member State concerned within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92. COUNCIL REGULATION (EEC) No 2081/92 APPLICATION FOR REGISTRATION: ARTICLE 5 PDO ( ) PGI (x) National application No 1/2000 1. Responsible department in the Member State Name: Ministero delle Politiche agricole e forestali Address: Via XX Settembre, 20, I-00187 Roma Tel. (39-6) 481 99 68 Fax (39-6) 42 01 31 26 2. Applicant group 2.1. Name: Associazione per la Valorizzazione de Pane Tipico Ferrarese 2.2. Address: Via Darsena, 178, I-44100 Ferrara Tel. (39-2532) 77 84 11 2.3. Composition: Producer/processor (x) Other ( ). 3. Type of product: Class 2.4 Bakery product. 4. Specification (Summary of requirements pursuant to Article 4(2)) 4.1. Name: Coppia Ferrarese. 4.2. Description: The protected geographical indication Coppia Ferrarese refers to a type of bread in the form of a double twisted loaf (coppia), made from type O common wheat flour, pure pork lard, extra-virgin olive oil, sourdough, cooking salt, water and malt. -
Lunch Menu Monday to Friday 11:30 Am- 4:30 Pm Saturday to Sunday 2Pm - 4:30 Pm
Lunch Menu Monday to Friday 11:30 am- 4:30 pm Saturday to Sunday 2pm - 4:30 pm SOUP ( ZUPPA) Our Soups are made fresh daily MINESTRONE 5.95 An Italian classic. filled with vegetables and pasta in a zesty tomato broth. STRACCIATELLA 4.95 Traditional egg drop soup, chicken broth with a touch of parmesan cheese. APPETIZERS ( ANTIPASTI) BRUSCHETTA 9.95 Diced tomato, red onion, garlic and spices. Served with 8 slices of toasted focaccia bread GARLIC BREAD WITH HERBS 7.95 8 Slices of toasted focaccia bread topped with garlic butter and herbs. Perfect for sharing. ADD TO BRUSCHETTA OR GARLIC BREAD: Add Feta Cheese 3.00 Add Mozzarella Cheese or Cheddar Cheese 2.50 Add Goat Cheese 4.00 PANE, OLIVE & TARALLI (Bread Service) 6.95 Bread, assorted olives, taralli. Served with olive oil & balsamic vinegar. ANTIPASTO RUSTICO FOR ONE 12.95 ANTIPASTO RUSTICO FOR TWO 21.95 Marinated mushrooms, roasted red peppers, shaved Italian meats, bocconcini, provolone cheese, assorted olives and cherry tomato. Served with fresh baked bread. COZZE ALLA MARINARA/COZZE VINO BIANCO 12.95 Fresh PEI mussels prepared with fresh herbs and spices in our tomato basil sauce OR sautéed in fresh garlic and white wine. Served with toasted focaccia garlic bread. SCALLOPS 13.95 Sautéed baby Scallops, button mushrooms, pancetta and cherry tomato in a white wine sauce. CALAMARI FRITTI FOR ONE 10.95 CALAMARI FRITTI FOR TWO 18.95 Fresh tender calamari coated in our own seasoning, deep fried and served with our homemade spicy chipotle mayo for dipping. GRILLED CALAMARI FOR ONE 10.95 GRILLED CALAMARI FOR TWO 18.95 Fresh marinated calamari grilled and garnished with mixed greens. -
Truffle Days
HOLIDAY STARTERS FROM OUR BUTCHER FRESH PASTA Our handmade and bronze-extruded pastas are easy to SALUMI & FORMAGGI PLATTERS Our butcher is proud to provide biodiverse meats and the best cuts available for prepare and always a win at the dinner table. Formaggi Platter Salumi & Formaggi Platter your holiday table. Pre-order by December 19 by calling 212.897.2895 or by emailing [email protected]. Quattro Formaggi Ravioli | $14.90/lb Small $54.90 • Serves 4-6 Small $59.90 • Serves 4-6 Medium $109.90 • Serves 8-10 Medium $119.90 • Serves 8-10 Lasagna Sheets | $9.90/lb A universally-loved selection of our Cheesemongers’ selection of our best cured BEEF Butternut Squash Ravioli | $14.90/lb favorite cheeses, olives, dried fruits, meats, cheeses, olives, dried fruits, honey, Creekstone Farms Black Angus Filet Mignon | $41.90/lb Agnolotti Del Plin Brasato | $14.90/lb honey, Italian taralli. Italian taralli, and housemade bread. Creekstone Farms Black Angus Prime Rib Roast $31.90/lb Agnolotti Al Tartufo Nero | $24.90/lb Antipasto Platter Creekstone Farms Prime Dry Age Ribeye | $42.90/lb $49.90 • Serves 4–6 | $99.90 • Serves 8–10 Creekstone Farms Prime Dry Age Porterhouse | $38.90/lb HOUSEMADE SAUCES Includes: Grilled and Marinated Vegetables, Sundried Tomatoes, Grilled Artichokes, House-Marinated Olives, Castelvetrano Olives, Snake River Farms Wagyu Zabuton | $44.90/lb Cacio e Pepe | $7.90/8 oz Housemade Bocconcini, Asiago, Mortadella, and Italian Taralli Snake River Farms Wagyu Tomahawk | $45.90/lb Looking for something in Sugo di Pomodoro | $8.90/16 oz Snake River Farms Wagyu Filet | $65.90/lb particular? Our butcher can trim, Ragù alla Bolognese | $14.90/16 oz truss, and tie your meat cuts. -
Product List Number 5B - October 1, 2017
Product List Number 5b - October 1, 2017 Sweet Imports LLC – Product List 5b Page 1 Index Mineral Water 1 Tomato Products 2 Organic Sea Salt 4 Extra Virgin Olive Oil 4 ABM and Vinegars 6 Baked Products 8 The food industry has many moving parts and this is even more true when dealing with artisanal companies that produce many excellent Pasta 10 products that are very seasonal, and availability can be severely Rice 17 impacted by the outcome of the latest harvest. Flour 19 At Sweet Imports we strive to give you the most up-to-date pricing Baking Yeast 23 and information on product availability as possible. If this is a printed Truffle Products 24 document it may not be the latest revision published and some Seafood 27 information may be obsolete. Pesto and Ligurean Specialties 29 Please take a moment to log on to our website at https://sweetimports. Preserved Vegetables 32 com/wholesale-account/ and download the latest Product List. Capers 35 Buffalo Mozzarella 37 Fruit Preserves 38 Chocolate 43 Licorice 50 Confetti 50 Candy 51 Dessert Mixes 62 Our cover tribute to Italian excellence 1963 Ferrari 250 GTO Page ii Sweet Imports LLC – Product List 5b Sweet Imports LLC – Product List 5b Page iii Lauretana water springs in a pristine and wild ground at more than 1000 metres above sea level, in the North of Piedmont, surrounded by Biella Alps, a natural environment, protected and unpolluted, far from industrial and agricultural sites. It comes from the hydrogeological area of Monte Rosa glacier, that with its 4.600 metres overlooks the border between Italy and Switzerland: the mineral water flows deep, keeping unaltered all its organoleptic qualities and without running any risk of contamination. -
December 2016
It’s Show Time It’s that time again. It’s time to plan your 2017, show sched- ule, and figuring out what shows to attend couldn’t be easier. December The Fancy Food Shows are the shows to attend if you want to 2016 see all the hottest trends in specialty food. Start making your plans now. Following are the show details: WHAT’S Winter Fancy Food Show January 22-24, 2017 INSIDE Moscone Center San Francisco, CA Pg. 2 Booth # 946 Under the Dome The West Coast’s largest specialty food & beverage trade show will be held in San Francisco from January 22-24, Pg. 3 2017. Discover the future of specialty food! Meet the newest producers and sample the hottest new products. Connect with Wild & Unique 1,300 exhibitors representing the latest in specialty foods and Foods beverages from across the U.S. and 35 countries and regions. Plan accordingly, you may need all three days to see the Pg. 4 unique products featured at this venue. Learn something new at one of the seminars, workshops, tours, tastings or cooking For the Pastry Chef classes. Register on-line at www.fancyfoodshows.com. And then visit us in booth #946 to get started on your new product Pgs. 5-6 selections for the New Year. Grocery Summer Fancy Food Show June 25-27, 2017 Pg. 7 Jacob Javits Center Foodservice New York, NY Booth #1236 Back Cover North America’s Largest Specialty Food Specialty & Beverage Event will be held in New York City from June 25-27, 2017. -
Using Italian
This page intentionally left blank Using Italian This is a guide to Italian usage for students who have already acquired the basics of the language and wish to extend their knowledge. Unlike conventional grammars, it gives special attention to those areas of vocabulary and grammar which cause most difficulty to English speakers. Careful consideration is given throughout to questions of style, register, and politeness which are essential to achieving an appropriate level of formality or informality in writing and speech. The book surveys the contemporary linguistic scene and gives ample space to the new varieties of Italian that are emerging in modern Italy. The influence of the dialects in shaping the development of Italian is also acknowledged. Clear, readable and easy to consult via its two indexes, this is an essential reference for learners seeking access to the finer nuances of the Italian language. j. j. kinder is Associate Professor of Italian at the Department of European Languages and Studies, University of Western Australia. He has published widely on the Italian language spoken by migrants and their children. v. m. savini is tutor in Italian at the Department of European Languages and Studies, University of Western Australia. He works as both a tutor and a translator. Companion titles to Using Italian Using French (third edition) Using Italian Synonyms A guide to contemporary usage howard moss and vanna motta r. e. batc h e lor and m. h. of f ord (ISBN 0 521 47506 6 hardback) (ISBN 0 521 64177 2 hardback) (ISBN 0 521 47573 2 paperback) (ISBN 0 521 64593 X paperback) Using French Vocabulary Using Spanish jean h. -
Gluten Free Grains
Gluten-free Grains A demand-and-supply analysis of prospects for the Australian health grains industry A report for the Rural Industries Research and Development Corporation by Grant Vinning and Greg McMahon Asian Markets Research Pty Ltd September 2006 RIRDC publication no. 05/011 RIRDC project no. AMR–10A © 2006 Rural Industries Research and Development Corporation All rights reserved ISBN 1 74151 110 0 ISSN 1440-6845 Gluten-free Grains: a demand-and-supply analysis of prospects for the Australian grains industry Publication no. 05/011 Project no. AMR–10A The information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable industries. The information should not be relied upon for the purpose of a particular matter. Specialist and/or appropriate legal advice should be obtained before any action or decision is taken on the basis of any material in this document. The Commonwealth of Australia, the Rural Industries Research and Development Corporation, and the authors or contributors do not assume liability of any kind whatsoever resulting from any person’s use of or reliance on the content of this document. This publication is copyright. However, RIRDC encourages wide dissemination of its research results, providing the Corporation is clearly acknowledged. For any inquiries concerning reproduction, telephone the Publications Manager on 02 6272 3186. Researcher contact details Grant Vinning Greg McMahon Asian Markets Research Asian Markets Research 22 Kersley Road 22 Kersley Road KENMORE QLD 4069 KENMORE QLD 4069 Phone: 07 3378 0042 Phone: 07 3378 0042 Email: [email protected] Email: [email protected] In submitting this report, the researchers have agreed to RIRDC publishing this material in its edited form. -
Analisi Del Settore PRODOTTI DA FORNO: Stato Dell'arte E Prospettive Di Marketing
CORSO ITS “Tecnico superiore per la valorizzazione ed il marketing dei prodotti agroalimentari” PROJECT WORK Analisi del settore PRODOTTI DA FORNO : stato dell’arte e prospettive di marketing Relatore Dott. Tria Mariano Corsisti Argese Angela Dell’Aera Giuseppe Polieri Grazia _______________________________________________________________________________ SEDE DEL CORSO: Fondazione ITS - C.da Caramia n.c. Locorotondo (Bari) Anno formativo: 2011-2012; 2012-2013 INDICE 1. Introduzione e breve nota metodologica 2. Principali prodotti di esportazione e di importazione del sistema agroalimentare italiano 2.1 Tabelle Dati ICE 2.2 Export dell’industria alimentare 3. Gli scambi per paese di provenienza e destinazione 4. Incremento sul mercato internazionale per il comparto prodotti da forno 4.1 Italia : export dei prodotti dolciari e da forno 4.2 Italia : esportazione di prodotti dolciari 4.3 Il mercato prodotti da forno in Giappone 4.4 Il mercato prodotti da forno in Cina 5. Andamento degli ordini per prodotti da forno periodo 2009-2011 6. L’industria alimentare nazionale Produzione industriale e indice di fatturato dell’industria alimentare Il commercio al dettaglio in Italia 7. Le vendite di prodotti alimentari confezionati nella GDO italiana 7.1 Le previsioni sui consumi italiani 7.2 Le vendite per formato distributivo della GDO 8. Consumo alimentare 9. La domanda iniziale 10. I prezzi della produzione 11. Il comparto biologico 11.1 Le tendenze dei consumi bio gennaio-ottobre 2012 12. Le nuove forme del pane Il pane simbolo dell’Unità d’Italia Il wellness guida l’innovazione Il surgelato conquista gli italiani Spinta salutistica per i cracker Nei grissini vincono gusto e packaging L’ascesa del gluten free Il fenomeno del “pane azimo” Il settore dolciario 13. -
Panini Gourmet
Panini gourmet Gastone A E 6,50 PANE AI CEREALI Carne salada del Trentino Stracciatella al profumo di lime Tartare di fragole Restrizione di balsamico di modena BREAD WITH CEREALS Salentine meat from Trentino Stracciatella flavored with lime Strawberry tartare Balsamic restriction of Modena Nobile B E 7,50 PANE AL SESAMO Patanegra Zucchine al profumo di cedro Caprino ai mirtilli SESAME BREAD Patanegra Zucchini flavored with cedar Goat with blueberries COPERTO A PERSONA COVER CHARGE FOR ONE PEOPLE E 1,50 Panini gourmet La murgia al nord C E 6,50 MICHETTA Bresaola croccante - Avocado Mandorle di Noto a lamelle Burrata pugliese MICHETTA Crispy bresaola - Avocado Striped Noto almonds Apulian burrata Testa di Rapa D E 6,00 PANE AI CEREALI Speck dell’Alto Adige Scamorza in fusione - Cima di rapa Maionese al pepe rosa BREAD WITH CEREALS Speck of South Tyrol Scamorza in fusion - Turnip top Pink pepper mayonnaise Capo Collo E E 6,50 PANE AL SESAMO Capocollo - Provola silana Melanzana alla brace Pesto al finocchietto - Granella di nocciole SESAME BREAD Capocollo - Provola silana Grilled aubergine Fennel pesto - Hazelnut grains Panini gourmet La Bufala F E 7,00 MICHETTA Bufala di Battipaglia Acciuga del cantabrico Pomodorino secco marchigiano Foglia di menta ghiacciate MICHETTA Buffalo of Battipaglia Anchovy of Cantabrian Dry tomato from the Marche region Frozen mint leaf Par- -Sut- G E 7,00 PANE AL SESAMO Crudo di Parma 24 mesi Fior di latte Papaya Rosmarino e polvere di zenzero Verdura in foglie SESAME BREAD Parma ham 24 months Milk cream Papaya Rosemary and ginger powder Vegetable in leaves Panini “come una volta” Le Michette ripiene Stuffed sandwich E H e Salame .................................... -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Emilia-Romagna's Food Crowned Italy's Best
Emilia-Romagna’s Food Crowned Italy’s Best Published on iItaly.org (http://www.iitaly.org) Emilia-Romagna’s Food Crowned Italy’s Best Natasha Lardera (March 07, 2015) “Italy’s Greatest Gastronomic Treasure, Emilia Romagna.” This is the title’s of David Rosengarten’s latest article published on Forbes, an extensive piece that goes beyond Parmigiano-Reggiano, Prosciutto di Parma, Mortadella, tortellini and balsamic vinegar. “Italy’s Greatest Gastronomic Treasure, Emilia Romagna.” [2] This is the title’s of David Rosengarten’s latest article published on Forbes, an extensive piece that goes beyond Parmigiano- Reggiano, Prosciutto di Parma, Mortadella, tortellini and balsamic vinegar. The long reportage starts with a cute cliché, that “If you ask an Italian where the best food is in Italy, you almost always get the same answer. “Eh,” they like to say. “At my mother’s house!”… looking like “how could you be so stupid to not know that?” Yet, apparently if you ask around and push for a regional answer everybody agrees on Emilia-Romagna, “the wondrous north-central region that lies in the fertile Po River Valley.” What Rosengarten proceeds to explain is that for Italians this is not an uncommon answer, Emilia- Romagna is known to be a major player for its rich and savory cuisine but in the US its cuisine is not that popular. Americans, for example, tend to be big aficionados of Tuscan cuisine and the reported even gives a funny example: “Once, in New York, a great restaurateur opened a place called Page 1 of 3 Emilia-Romagna’s Food Crowned Italy’s Best Published on iItaly.org (http://www.iitaly.org) Amarcord, a reference to Fellini, who was one of Emilia-Romagna’s greatest sons. -
Why Serious Bakers Have Mother Issues Andrea Strong
Why Serious Bakers Have Mother Issues Andrea Strong A sourdough starter, also known as a "mother." [Photograph: Shutterstock] They came from all over Europe—a village in Poland, a farm in Tuscany, a town in Bordeaux. They were carried across the continent, and trekked from the Old Country to the New World. There were arrests and clashes with the police. But through a combination of luck and love, they arrived in New York City where they now work quietly, often in the small hours of the morning. Not many people have even seen them; just a modest, elite group of artisans truly know them intimately. The bakers know their mothers, and these are their stories. But, wait, perhaps I should clarify. These aren't their actual mothers, as in the women who gave birth to them, who raised them, who are now, undoubtedly, the subject of therapy for one 45- minute hour per week. No, no. These are their "mothers"—also known as madre, seed, chef, and levain. Natural yeasts starters destined for some of the world's best sourdough breads, typically born of a combination of apples, grapes, and honey, left to ferment on a warm windowsill and grow a frosting of wild yeast and Lactobacillus bacteria. Yup, those mothers. [Photograph: Vicky Wasik] Mind you, starters do share qualities often associated with matriarchs (...and pets)—they often inspire love-hate relationships marked by serious dependency. Unlike commercial yeast, which requires little more than sugar and warm water to activate, mothers are needy. They demand regular feedings of flour and water in order to produce the organic acids, alcohols, and carbon dioxide necessary to make bread do that cool thing it does: rise.