ASFS Menus ARCH APR 2021.Xlsx

Total Page:16

File Type:pdf, Size:1020Kb

ASFS Menus ARCH APR 2021.Xlsx Archdiocese School Food Service Breakfast and Lunch Menu April 2021 All entrees served with whole fruit, fruit cup or 100% fruit juice and offered choice of 1% milk or fat free milk MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 29-Mar 30-Mar 31-Mar 1 2 Cereal Variety Coffee Cake Pan Dulce Apple Empanada Pan Dulce Whole Grain Granola Milk Milk Milk Milk Milk Hot Dog Albondiga Soup Chicken Burrito Bowl Chicken Parmesan Pasta Mac & Cheese Oven Baked Fries (Mexican Meatball Soup) w/ Brown Rice, With Marinara Sauce Baby Carrots Milk Tortilla Chips Beans and Corn Milk Milk Ketchup Milk Milk 5 6 7 8 9 Cereal Variety Cranberry Oatmeal Rounds Apple Cinnamon Muffin Flat Mini Wowbutter Sandwich Mini French Toast Bites Whole Grain Granola Milk Milk, Syrup Milk Milk Milk Beef Meatloaf Grilled Chicken Sandwich Cheese Lasagna Breakfast 4 Lunch Grilled Cheese Sandwich w/ Mashed Potatoes Oven Baked Fries w/Marinara Sauce French Toast Sticks, Chicken Fresh Broccoli Milk Milk Milk Sausage & Potato Wedges Milk Dinner Roll Ketchup Whole Grain Dessert Milk, Syrup Ranch Packet 12 13 14 15 16 Cereal Variety Mantecada Sweet Bread Pancake & Chicken Sausage Pan Dulce Waffle Bites Whole Grain Bites Milk Milk Milk Milk Milk Hamburger Sweet & Sour Chicken Bean and Cheese Pupusa Chicken Ramen Soup Bean and Cheese Burrito Oven Baked Fries w/Brown Rice Refried Beans With Noodles and Vegetables Salsa Cup Milk Broccoli Milk Milk Milk Ketchup Milk 19 20 21 22 23 Yogurt Parfait with Berries Cereal Variety Confetti Pancakes Strawberry Muffin Cheese Breakfast Tamale Granola Whole Grain Bites Milk Milk Milk Milk Milk Aloha Chicken Burger Bean & Bean Nachos Baked Ziti Chicken Tamale Mac and Cheese (Contains Pork) Tortilla Chips With Meat Sauce Mixed Vegetables Broccoli Side Salad Oven Baked Fries Milk Milk MIlk Milk Milk, Ketchup 26 27 28 29 30 Cereal Variety Chicken and Waffle Coffee Cake Pineapple Empanada Pan Dulce Whole Grain Granola Milk Milk Milk Milk Milk Syrup Cheeseburger Turkey Chili With Beans Chicken Nuggets Chicken Alfredo Chicken Enchiladas Oven Baked Fries Corn Muffin Peas and Carrots With Broccoli With Green Salsa Milk Milk Milk Milk Milk Ketchup MENU SUBJECT TO CHANGE WITHOUT NOTICE This institution is an equal opportunity provider..
Recommended publications
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • Regione Abruzzo
    20-6-2014 Supplemento ordinario n. 48 alla GAZZETTA UFFICIALE Serie generale - n. 141 A LLEGATO REGIONE ABRUZZO Tipologia N° Prodotto 1 centerba o cianterba liquore a base di gentiana lutea l., amaro di genziana, 2 digestivo di genziana Bevande analcoliche, 3 liquore allo zafferano distillati e liquori 4 mosto cotto 5 ponce, punce, punk 6 ratafia - rattafia 7 vino cotto - vin cuott - vin cott 8 annoia 9 arrosticini 10 capra alla neretese 11 coppa di testa, la coppa 12 guanciale amatriciano 13 lonza, capelomme 14 micischia, vilischia, vicicchia, mucischia 15 mortadella di campotosto, coglioni di mulo 16 nnuje teramane 17 porchetta abruzzese 18 prosciuttello salame abruzzese, salame nostrano, salame artigianale, Carni (e frattaglie) 19 salame tradizionale, salame tipico fresche e loro 20 salame aquila preparazione 21 salamelle di fegato al vino cotto 22 salsiccia di fegato 23 salsiccia di fegato con miele 24 salsiccia di maiale sott’olio 25 salsicciotto di pennapiedimonte 26 salsicciotto frentano, salsicciotto, saiggicciott, sauccicciott 27 soppressata, salame pressato, schiacciata, salame aquila 28 tacchino alla canzanese 29 tacchino alla neretese 30 ventricina teramana ventricina vastese, del vastese, vescica, ventricina di guilmi, 31 muletta 32 cacio di vacca bianca, caciotta di vacca 33 caciocavallo abruzzese 34 caciofiore aquilano 35 caciotta vaccina frentana, formaggio di vacca, casce d' vacc 36 caprino abruzzese, formaggi caprini abruzzesi 37 formaggi e ricotta di stazzo 38 giuncata vaccina abruzzese, sprisciocca Formaggi 39 giuncatella
    [Show full text]
  • A Fresh Look Into Multicultural Consumers: Refreshing the Retail Landscape
    A FRESH LOOK INTO MULTICULTURAL CONSUMERS: REFRESHING THE RETAIL LANDSCAPE FEBRUARY 2017 A FRESH LOOK AT MULTICULTURAL CONSUMERS With the rapid growth of multicultural households in America and their unparalleled influence on the marketplace, retailers must consider new strategies that include a wider range of the fresh food products and flavor profiles that appeal to these critical consumers. The convergence of diverse multicultural taste profiles has exposed many Americans to new cuisines and created growing appetites for more adventurous meals, resulting in complex while nonetheless tremendous opportunities in food retailing. Most American households are entering a new mainstream with their own unique set of culinary preferences adopted from various global ethnicities. These new shopping patterns are responsible for the higher perishable purchase rates of multicultural consumers and their non- Hispanic white counterparts. Understanding the influence multicultural consumers wield on all perishable shoppers across the meat, produce, seafood, deli, and bakery categories will be critical for any retailer looking to leverage new growth opportunities over the next several decades. RETAIL FLOORPLAN MEAT DELI BAKERY SEAFOOD COOKING CENTER CENTER GROCERY FROZEN BEVERAGE BEVERAGE NON -FOOD PRODUCE HAIR & BEAUTY CARE & HAIR CAFE FLORIST RX DAIRY 2 A FRESH LOOK INTO MULTICULTURAL CONSUMERS: REFRESHING THE RETAIL LANDSCAPE TABLE OF CONTENTS SECTION 1. A CROSS-COUNTRY VIEW OF FRESH MULTICULTURAL CONSUMPTION ..................................................4
    [Show full text]
  • Continental Breakfast
    CONTINENTAL BREAKFAST ZaZa Continental Fresh Squeezed OJ & Grapefruit Juice Regular & Decaffeinated Coffee Sliced Fresh Fruit & Berries with Honey Yogurt Homemade Danishes, Muffins & Croissants with Butter & Preserves New York Style Bagels, Whipped Plain, Salmon and Honey Cream Cheese Assorted Cold Cereals & Homemade Granola Sweetness Continental Fresh Squeezed OJ & Grapefruit Juice Frappuccino (Chilled Coffee Beverage) Regular & Decaffeinated Coffee Fresh Fruit Salad in Martini Glass Bircher Muesli, Seasonal Berries Homemade Danishes, Muffins & Croissants with Butter & Orange Marmalade Assorted Cold Cereals & Homemade Granola Healthy Start Apple Juice, Fresh Squeezed OJ & Grapefruit Juice Regular & Decaffeinated Coffee Fresh Fruit Skewers with Honey Yogurt, Served in a Rock Glass Bircher Muesli, Seasonal Berries Traditional Oatmeal, with Brown Sugar and Raisins Sliced Banana Bread, Low Fat Bran & Fruit Muffins with Homemade Apple Butter Assorted Cold Cereals & Homemade Granola Assorted Yogurts, Wild Berry and Tropical Fruit Smoothies The Latin Connection Fresh Squeezed OJ, Grapefruit, Papaya and Mango Juice Regular & Decaffeinated Coffee, Mexican Hot Chocolate Tropical Berry and Fruit Display Mini Tropical Danish & Mini Muffins to include Pan Dulce Minimum of 15 guests required; if less than 15 guests a per person surcharge will apply. Above Prices are exclusive of 8.25% Sales Tax and 21% Service Charge PRICES ARE SUBJECT TO CHANGE THEMED BREAKFAST BUFFET Wake Up Call Farm Fresh Scrambled Eggs Applewood Smoked Bacon, Grilled Ham Seared
    [Show full text]
  • El Prezente MENORAH
    El Prezente Studies in Sephardic Culture vol. 7 MENORAH Collection of Papers vol. 3 Common Culture and Particular Identities: Christians, Jews and Muslims in the Ottoman Balkans Editors: Eliezer Papo • Nenad Makuljević December 2013 Ben-Gurion University of the Negev Center Moshe David Gaon for Ladino Culture Faculty of Philosophy Menorah University of Belgrade El Prezente, Editorial Committee: Tamar Alexander, Ben-Gurion University of the Negev; Yaakov Bentolila, Ben-Gurion University of the Negev Editorial Council: Rifat Bali, Albert Benveniste Center of Studies and Sefardic Culture, EPHE, Sorbonne, París, and The Ottoman-Turkish Sephardic Culture Research Center, Istanbul; David M. Bunis, The Hebrew University of Jerusalem; Winfried Busse, Freie Universitӓt. Berlin; Paloma Díaz-Mas, CSIC, Madrid; Oro Anahory-Librowicz, University of Montreal; Alisa Meyuhas Ginio, Tel Aviv University; Laura Minervini, University of Napoli ‘Federico II’; Aldina Quintana, The Hebrew University of Jerusalem; Rena Molho, Pantheon University, Atens; Shmuel Refael, Bar-Ilan University; Aron Rodrigue, University of Stanford; Minna Rozen, University of Haifa; Beatrice Schmid, University of Basel; Ora (Rodrigue) Schwarzwald, Bar-Ilan University; Edwin Seroussi, The Hebrew University of Jerusalem; Michael Studemund-Halévy, University of Hamburg Menorah, Editorial Council: Vuk Dautović, Jelena Erdeljan, Nenad Makuljević, Department of History of Art, Faculty of Philosophy, University of Belgrade; Svetlana Smolčić Makuljević, Metropolitan University, Belgrade;
    [Show full text]
  • Missy's Donuts, Deli, and Bakery
    Food WORTH THE DRIVE ood Along with Mexican entrées, La Magia Del Trigo in Heavener serves a variety of fresh baked goods like doughnuts and pan dulce. For the fifth year running, we’ve rounded up some Alva e sundae dish is fi lled with Ardmoe HOLDER DRUG chocolate ice cream and covered in SCOUT FRESH FOODS & CAFÉ of the best road trip-worthy dishes all over the state. marshmallow topping. Like magic, the WHEN AND WHERE: Monday through Friday, ff the picturesque main square in marshmallow pulls back together after 8 a.m. to 7 p.m.; Saturday, 8 a.m. to 6 p.m.; and cout Fresh Foods & Café in And this year, it’s all about the sugar rush. O Alva sits Holder Drug, a longtime every bite, ensuring the next spoonful will Sunday, 1 p.m. to 5 p.m. 513 Barnes Avenue, SArdmore started the way so many hub of community activity. In addition contain that same satisfying combination. (580) 327-3332 or holderdrug.com. wonderful things do: as an act of pure to a pharmacy, the shop contains snacks, Jim died in 2017, but his children chutzpah. A few years ago, owner Audrey gifts, and a fantastic retro lunch counter. Todd and Sally are keeping the tradition DID YOU KNOW: In 2017, Alva native Lance Edelen and manager Lindsey Stroud Photography by LORI DUCKWORTH But those with a sweet tooth have a alive. ey worked at the lunch counter McDaniel fi lmed part of his short fi lm trilogy were working together in an offi ce singular reason to visit this family-owned in their younger days before becoming Waving Wheat—which incorporated virtual building in downtown Ardmore.
    [Show full text]
  • CATERING MENUS Howdy Hospitality
    CATERING MENUS Howdy Hospitality BREAKFAST BUFFET All breakfast tables are served with fresh orange and grapefruit juices, freshly brewed coffee and decaffeinated coffee and herbal tea selections. THE AGGIE CONTINENTAL | 18 • Sliced fresh fruit and seasonal berry selections • Freshly baked Danish, croissants, fruit and bran muffins • Assorted bagels with cream cheese, scones, honey butter and assorted preserves • Glazed assorted fruit and nut breads THE 12TH MAN | 26 • Sliced fresh fruit and seasonal berry selections • Fluffy scrambled eggs with herbs fines • Crispy hash brown potatoes • Brioche French toast with maple syrup, whipped honey butter and black berry compote • Maple cured thick sliced bacon, country style sausage links or chicken and apple sausage • Freshly baked Danish, croissants, fruit and bran muffins • Assorted bagels with cream cheese, scones, honey butter and assorted preserves BRAZOS VALLEY | 29 • Sliced fresh fruit and seasonal berry selections • Cage free scrambled eggs with melting cheddar cheese and snipped chives • Maple cured thick sliced bacon, pan fried pork chops with 1015 onion gravy • Skillet cooked red bliss potatoes with caramelized shallots and herbs • Buttermilk pancakes with maple syrup, whipped honey butter and blackberry compote • Freshly baked Danish, croissants, fruit and bran muffins • Assorted bagels with cream cheese, scones, honey butter and assorted preserves SOUTHWEST PASSAGE | 29 • Sliced fresh fruit and seasonal berry selections • Pan dulce, panaderias, chilandrinas and concha • Build your
    [Show full text]
  • Köfte Köfteniz Daha Lezzetli Olur
    TÜRKİYE’NİNTÜRKİYE’NİN GÜVENDİĞİGÜVENDİĞİ TARİFLERTARİFLER 17 ISSN 1304 - 5547 9 771304 554001 FİYATI: 5 YTL (5.000.000 TL) MAYIS 2005/5 SAYI: 17 KKTC FİYATI: 6 YTL (6.000.000 TL) KÖFTE Doğayla Başbaşa 4 Pikniğe çıkıyoruz! Püf noktaları 4 Bahar yemekleri ve tüm 4 Hıdırellez keyfi çeşitleriyle 4 Mucizevi bitki: Isırgan AYIN MEYVESİ Çilekli nefis tatlılar Ve Final!.. Amerikan Pirinci ile Annelere Yemekler Yarışması sevgilerle sonuçları Elif Korkmazel’den Yaratıcı Tatlar ’DA NELER VAR? ’DA NELER VAR? Gastro VE ... Sofra’n›n Önerileri 14 Yakın Plan 92 Magazin Etkinlik 18 34 Ruhun G›das› 24 Yaz›n bafllang›c›, do¤an›n En sevilen içeceklerin Bahar Yemekleri 38 yenilenmesi anlam›na gelen h›d›rellezin her bafl›nda gelen ve pek çok P›nar Labne’li Ay›n Mönüsü 54 yörede farkl› ritüellerle kutlan›fl›n›n toplumda kendine has Ülker Royal ile Tatl› bir Serinlik 74 Amerikan Pirinci ile Yemekler hikayesini, Ayfer T. Ünsal’›n kaleminden anlamlar› da içererek servis Yar›flmas› finali 78 keyifle okuyacaks›n›z. edilen “çay” hakk›nda merak Tabaklar 98 etti¤iniz herfleyi Güzin Yal›n’›n anlat›m›yla sunuyoruz... Mehtap ile Yap›flmadan Piflirin 100 Do¤a ile Sa¤l›kl› Öneriler 108 Çay Saati 110 Farkl› Yaklafl›mlar 114 26 Yaratıcı Tatlar fiefin Not Defteri 120 Dengeli Beslenme (Nutri-Genetik) 130 Anneler Günü'nde sevgili annenize lezzet dolu bir sürpriz Ünlülerin Diyet Mönüsü 132 yapmak isterseniz, Elif Y. Korkmazel'in yap›m› kolay, 104 Mutfakta Erkek Var 136 Mutfağından Damak Unutmaz 138 sunumu göz al›c› önerilerini uygulayabilirsiniz... Al›flverifl 140 Avrupa Yakas›'n›n en "renkli" ve "sempatik" ismi Tan›t›m 142 olan Yaprak, yani gerçek ad›yla Hale Canero¤lu Fihrist 146 lezzet tutkusunu bizlerle paylafl›yor..
    [Show full text]
  • Regione Abruzzo
    REGIONE ABRUZZO Tipologia N° Prodotto 1 centerba o cianterba liquore a base di gentiana lutea l., amaro di genziana, 2 digestivo di genziana Bevande analcoliche, 3 liquore allo zafferano distillati e liquori 4 mosto cotto 5 ponce, punce, punk 6 ratafia - rattafia 7 vino cotto - vin cuott - vin cott 8 annoia 9 arrosticini 10 capra alla neretese 11 coppa di testa, la coppa 12 guanciale amatriciano 13 lonza, capelomme 14 micischia, vilischia, vicicchia, mucischia 15 mortadella di campotosto, coglioni di mulo 16 nnuje teramane 17 porchetta abruzzese 18 prosciuttello salame abruzzese, salame nostrano, salame artigianale, Carni (e frattaglie) 19 salame tradizionale, salame tipico fresche e loro 20 salame aquila preparazione 21 salamelle di fegato al vino cotto 22 salsiccia di fegato 23 salsiccia di fegato con miele 24 salsiccia di maiale sott’olio 25 salsicciotto di pennapiedimonte 26 salsicciotto frentano, salsicciotto, saiggicciott, sauccicciott 27 soppressata, salame pressato, schiacciata, salame aquila 28 tacchino alla canzanese 29 tacchino alla neretese 30 ventricina teramana ventricina vastese, del vastese, vescica, ventricina di guilmi, 31 muletta 32 cacio di vacca bianca, caciotta di vacca 33 caciocavallo abruzzese 34 caciofiore aquilano 35 caciotta vaccina frentana, formaggio di vacca, casce d' vacc 36 caprino abruzzese, formaggi caprini abruzzesi 37 formaggi e ricotta di stazzo 38 giuncata vaccina abruzzese, sprisciocca Formaggi 39 giuncatella abruzzese 40 incanestrato di castel del monte 41 pecorino d’abruzzo 42 pecorino di atri
    [Show full text]
  • Más Pan Dulce! Vegan Meals from All Over the World
    IllustratIon by Mark stIvers Ciao Pizza Now Open! An authentic Italian pizza restaurant from those who brought you Ciao Restaurant 390 N Sunrise Ave • Roseville, CA 95661 • (916) 784-2426 Eat. Thank you for Drink. voting Kupros! Be Merry. Repeat. ’18 1217 21st St • 916.440.0401 | www.KuprosCrafthouse.com Más pan dulce! Vegan Meals from All Over the World by Mitch BarB er “¿Qué más?” or “What else?” the a puerquito, or piggy, a mildly sweet, those found there. Cross-cultural Buffalo clerk asks after she retrieves a pig-shaped treat made with brown options include the pan guatemalteco, Cauliflower pumpkin empanada before putting it sugar and molasses. Its flavor is equal affectionately known as a gusanito, or in a small pastry bag. I add a bolillo, parts gingerbread and snickerdoodle. little worm. It tastes like vanilla and TaCos or little roll, to my order. “¿Cuántos?” About a quarter mile north is La looks like a short, stubby earthworm. she asks, or “How many?” Superior with its popular bolillos There’s also the semita salvadoreña $5 off purchase of $25 or more with this ad One advantage of a full-service and conchas. Bolillos are four for filled with pineapple and surrounded only valiD on TuesDay | exp. 03.01.19 | CannoT Be ComBineD wiTh oTheR offeRs Mexican bakery is the opportunity $1, and the conchas are round, airy by sweet bread made. 1821 Douglas BlvD Roseville, Ca 95661 | (916) 953-7033 | to practice Spanish—and to grab sweet breads that resemble seashells Even more personal is Dane’s some pan dulce or sweet bread, of and come in chocolate, pink, yellow Bakery at 65th Street and Broadway.
    [Show full text]
  • Recipes from South of the Border ACAPULCO CHICKEN (EN ESCABECHE)
    Recipes From South of the Border ACAPULCO CHICKEN (EN ESCABECHE) 2 cups Unsalted chicken broth -- defatted 1 tablespoon Olive oil 2 teaspoons Ground cumin 2 tablespoons Pickling spice 1/2 Red bell pepper -- sliced 1 pound Boneless chicken breast -- halves 1/2 Yellow bell pepper -- sliced 2 tablespoons Minced jalapeno chili with -- seeds 1 Onion, halved -- thinly sliced 1/3 cup Rice wine vinegar 1/4 cup Fresh cilantro leaves 3 large Garlic cloves -- minced baked (no oil) tortilla chips Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers." . Makes 6 servings Almond Red Sauce 1/2 cup Slivered Almonds -- Toasted 1 cup Onion -- Finely Chopped 1 each Clove Garlic -- Crushed 2 tablespoons Vegetable Oil 8 ounces Tomato Sauce -- 1 cn 2 teaspoons Paprika 1 teaspoon Red Chiles -- Ground 1/4 teaspoon Red Pepper -- Ground Place almonds in food processor work bowl fitted with steel blade or in blender container; cover and process until finely ground.
    [Show full text]
  • Regione Abruzzo
    Elenco nazionale dei prodotti agroalimentari tradizionali ai sensi dell’articolo 12, comma 1, della legge 12 dicembre 2016, n. 238 Allegato I (di cui all’art. 1 comma 1) REGIONE ABRUZZO Tipologia N° Prodotto 1 Centerba o Cianterba 2 Liquore a base di gentiana lutea l., Amaro di genziana, Digestivo di genziana Bevande analcoliche, 3 Liquore allo zafferano 4 Mosto cotto distillati e liquori 5 Ponce, Punce, Punk 6 Ratafia - Rattafia 7 Vino cotto - Vin cuott - Vin cott 8 Annoia 9 Arrosticini 10 Capra alla neretese 11 Coppa di testa, La Coppa 12 Guanciale amatriciano 13 Lonza, Capelomme 14 Micischia, Vilischia, Vicicchia, Mucischia 15 Mortadella di Campotosto, Coglioni di mulo 16 Nnuje teramane 17 Porchetta abruzzese 18 Prosciuttello Carni (e frattaglie) fresche e 19 Salame abruzzese, Salame nostrano, Salame artigianale, Salame tradizionale, Salame tipico 20 Salame Aquila loro preparazione 21 Salamelle di fegato al vino cotto 22 Salsiccia di fegato 23 Salsiccia di fegato con miele 24 Salsiccia di maiale sott’olio 25 Salsicciotto di Pennapiedimonte 26 Salsicciotto frentano, Salsicciotto, Saiggicciott, Sauccicciott 27 Soppressata, Salame pressato, Schiacciata, Salame Aquila 28 Tacchino alla canzanese 29 Tacchino alla neretese 30 U Sprusciat di Pizzoferrato 31 Ventricina teramana 32 Ventricina vastese, del vastese, Vescica, Ventricina di Guilmi, Muletta 33 Cacio di vacca bianca, Caciotta di vacca 34 Caciocavallo abruzzese 35 Caciofiore aquilano 36 Caciotta vaccina frentana, Formaggio di vacca, Casce d'vacc 37 Caprino abruzzese, Formaggi caprini
    [Show full text]