Gemelle Takeout Menu

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Testami Milano.Mymenu.It
TestaMI milano.mymenu.it Le pietanze e prezzi indicati sono aggiornati al 04/10/2021, potrebbero subire modifiche o variazioni. Per il menu aggiornato, i prezzi attuali e l'elenco degli ingredienti vai alla pagina: https://milano.mymenu.it/ristoranti/testami Torte salate Erbazzone € 4,00 Patate, spinaci, erbette Farinata ligure € 4,00 Farina di ceci, olio, sale, pepe Patate e porri € 4,00 Stuzzichini Panigacci di Podenzana € 15,00 Con stracchino e gorgonzola, giardiniera di nostra produzione e affettati toscani (per due persone) Insalate Panzanella Toscana € 9,00 Con pane raffermo, cipolla, pomodorini, cetrioli e aceto Pappa al pomodoro € 9,00 Con stracciatella, pomodoro, pane, basilico e acciughe Ribollita estiva € 9,00 Cavolo nero, pomodoro, verza, sedano, carota e cipolle Testaroli Crema di noci e guanciale € 8,00 Firenze € 8,00 Ragù di fegatini Toscani Pesto genovese DOP € 8,00 Ragù di chianina € 8,00 Menu aggiornato al: 04/10/2021 Pagina 1 TestaMI milano.mymenu.it Soprano € 8,00 Olio bio del frantoio Moro, Parmigiano Reggiano 24 mesi , basilico di Albenga Panini Firenze € 9,00 Lampredotto con bagnetto rosso e verde Lardo, miele, nocciole tostate D.O.P. € 7,00 Pancetta, salsa rosa, zola € 7,00 Roastbeef, salsa aglio, rucola € 7,00 Salame della Lunigiana, caciotta della Garfagnana, salsa verde € 7,00 Zuppe Secondi Tartare di Chianina € 13,00 Con farro della Garfagnana DOP Menu TestaMI Menu TestaMI € 15,00 Torta erbazzone, testaroli al pesto, sgabeo con nutella Menu TestaMI € 18,00 Ribollita estiva, sgabeo con salame, caciotta e salsa
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Primo Hearth Oven Pizza Greens
PRIMO crispy calamari 13- gamberetti 13- lightly dusted tender calamari, calabria pepper aioli, prosciutto di parma wrapped jumbo shrimp, arugula, crispy zucchini and sweet tomato chips, bruschetta tomatoes, tangy balsamic, lemon burro sauce house pomodoro sauce polpette 10- baked artichoke fonduta 11- butcher blend housemade meatballs, san marzano tender baked artichokes with creamy fontina and tomato-basil sauce, buffalo mozzarella, pecorino romano ricotta cheese, topped with melted tomatoes, tuna tartare 14- fresh herbs and hearth flatbread day boat tuna, crispy radish, cold pressed lemon olive oil, crab and lobster cake 17- avocado, citrus vinaigrette, crushed pistachios sweet picked crab and lobster, pan seared with lobster bisque 9- light pommerey mustard sauce, sauteed winter sweet lobster chunks in a rich lobster and sherry cream, vegetable salad oven baked crostini bruschetta 10- ribollita toscana 7- fresh garlic rubbed grilled brick oven farmers bread, picked garden vegetables and cannellini beans fresh tomato and basil, creamy burrata cheese, simmered in a hearty broth, toasted asiago croutons, balsamic drizzle freshly grated parmesan antipasto board 19- crafted old country charcuterie & artisan cheeses, country olives, truffle mustard, housemade chutneys, jam, sun-dried fruits, country-hearth bread HEARTH OVEN PIZZA margherita pizza 14- genovese pizza 14- a classic with oven roasted tomatoes, fresh mozzarella tender chicken, tomato-basil sauce, fresh pesto, cheese, housemade pomodoro sauce, torn basil oven-dried tomatoes,
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Current Brochure
ITALIAN The Art of Intelligent Travel Organising ITALIAN Borgo Santo Pietro, Tuscany THE ART OF INTELLIGENT TRAVEL ORGANISING AT EXPRESSIONS WE MARRY THE ART of intelligent travel organising and a passion, love and knowledge of Italy. The result is that we can bring you the true flavour of Italy and its captivating charm. Holidays and travel experiences to Italy are all about an appreciation of things Italian: the way of life, the culture, the art, the design, the landscape, the food and the wine. The Italian countryside exudes a classical harmony that is all but imprinted in the Western psyche and the charm and humour of the Italian people creates an endearing sense of well- being. As true Italian specialists we know how to share with you the passion that is Italy and its true flavour. Our clients have taken comfort in recent times in the fact that we have been in business for 28 years now and obviously have confidence in what we do. Over these years not only have we grown in experience but we have also developed excellent relationships with our suppliers. You gain from these relationships as they give us numerous benefits that we pass on to you such as early booking offers, free room upgrades etc. Sometimes we're not even aware of the small but important gestures they make to our clients behind the scenes but they do tell us quite readily that they enjoy having our clients as guests in their hotel. We are proud to be a specialist organiser of bespoke holidays and travel experiences to a destination as rich as Italy.
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Un Viaggio Nel Sud Italia Attraverso Le Sue Materie Prime, I Suoi Gesti Antichi, Le Sue Ricette
Un viaggio nel sud Italia attraverso le sue materie prime, i suoi gesti antichi, le sue ricette. A journey to the South Italy through its raw materials, its ancient gestures, its recipes. shop at ILGOURMETTINO.COM #ilgourmettino PRIMI PIATTI First courses Preparati solo con pasta fresca. We only prepare fresh handmade pasta. 1. Orecchiette con zucchine, basilico e cacio ricotta Orecchiette with zucchini, basil and cacio ricotta 2. Ciceri e tria con rosmarino e ceci della Murgia Pasta and chickpeas from Murgia with rosemary 3. Tagliolini alla carbonara con guanciale Villani e pecorino foggiano Carbonara pasta with Villani bacon and pecorino cheese from Foggia 4. Troccoli con datterino salsato, stracciatella e basilico Pasta with sauced tomato, stracciatella and basil 5. Cavatelli con pesce azzurro**, pomodorini di Corbara e colatura di alici Cavatelli with bluefish**, cherry tomatoes from Corbara and anchovies INSALATE Salads 6. Puglia Pomodoro ciliegino, lattuga, tonno, centrioli e olive Peranzana Cherry tomatoes, lettuce, tuna, cucumber and olives Peranzana 7. Italiana Pomodoro ciliegino, mozzarella, rucola, lattuga e puntarelle Cherry tomato, mozzarella, rocket, lettuce and chicory 8. Tradizionale Melanzana grigliata, scamorza, riso, sedano, lattuga e salmone Grilled eggplant, scamorza cheese, rice, celery, lettuce and salmon 9. Armonia Caesar salad, zenzero, mandorle e uovo affumicato Caeser salad, ginger, almonds and smoked egg 10. Il Gourmettino Pere, noci, gorgonzola, lattuga Pears, walnuts, blue cheese, lettuce Senza glutine. / Gluten free. PANI E FARCITI DAL SUD Breads & Staffed from the South 11. Pane, stracciatella e capocollo di Martina Franca Bread stracciatella and capocollo from Martina Franca 12. Focaccia fave e cicorielle Focaccia fava beans and wild chicory 13.
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Website Menu
LUNCH served until 5 p.m. STARTERS EGGPLANT FRIES PRETZELS WITH BEER CHEESE CRISPY FRIED CALAMARI Breaded eggplant fries, served with our Warm soft pretzels & house made beer Fried calamari *contains shellfish*, signature sauce | 9 cheese | sm 7 | lg 13.5 cherry pepper rings, & parmesan served with marinara | 10 SOUP CREAM OF PARSNIP TOMATO SOUP Roasted parsnips, espresso salt dusted croutons, chive | cup 4 | Creamy tomato soup with parmesan cheese | cup 4 | bowl 6.5 bowl 6.5 RIBOLLITA SPLIT PEA BACON SOUP Hearty Tuscan bread with sofrito vegetables, cannellini beans, seasoned sour cream, toasted almond, chives | cup 4 | bowl 6.5 and kale | bowl 7 * contains nuts * SALAD BASIL'S HOUSE SALAD KALE SALAD BASIL'S CAESAR Spring mix, candied walnuts, sun dried mixed greens, bacon, butternut squash, Romaine, croutons, romano, tomato goat cheese spread, red bell pumpkin seeds, walnuts, apple, goat house-made caesar dressing | side 5 | pepper, onion | side 5 | entrée 10 cheese, apple cider walnut vinaigrette | entrée 10 * add chicken 3 * side 6 | entrée 10 * add chicken 3 | add shrimp 5 * * contains nuts * PASTA CHICKEN ALFREDO PASTA ROSSA fettuccine, chicken, house-made alfredo sauce | 15.5 Pasta of the day tossed in a creamy romano & tomato sauce. Choose meatballs or chicken | 15.5 PESTO CHICKEN LINGUINE Linguine, basil pesto, light cream, chicken breast | 16 SPAGHETTI AND MEATBALLS * pesto contains nuts * Spaghetti, marinara, house-made meatballs | 13 KIDS GRILLED CHEESE HAM SAMMICH TURKEY SAMMICH Provolone melted on grilled sourdough. Ham on sourdough with provolone Turkey on sourdough with provolone Served with chips and a pickle | 6 cheese.
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DINING with Michelangeloπ Seasonal Tuscan Recipes
DINING WITH MICHELANGELOπ Seasonal Tuscan Recipes Compiled and Cooked by KATIA AMORE loveSicily In Collaboration with SARAH TOWLE Time Traveler Tours & Tales for the Kickstarter Campaign in Support of IN THE FOOTSTEPS OF GIANTS, Michelangelo’s Life and Works Revealed by Mary Hoffman SPRING Y ANTIPASTO Z Salvia Fritta in Pastella Battered and Fried Sage Leaves Y PRIMO Z Pici con le Briciole Thick, Hand-Rolled Pasta with Breadcrumb Topping Y SECONDO Z Agnello alla Maremmana Lamb as made in Maremma Y DOLCE Z Torta di Ricotta Garfagnina Ricotta Tart as made in Garfagnina Y WINE PAIRING Z Morellino di Scansano SALVIA FRITTA IN PASTELLA Ingredients 48 sage leaves 24 anchovy fllets 200 g all-purpose four | 1½ cups US | 1¼ cups UK A pinch of salt 120 ml ice-cold sparkling water | 4 oz Extra virgin olive oil Preparation Select large sage leaves, the biggest you can fnd. Italians prefer to use the salvione type (Jerusalem sage) for their ample size. Wash them and pat dry carefully, then lay them out fat. To prepare the batter, place the four and pinch of salt in a bowl, then mix in the ice-cold sparkling water, making sure not to create lumps. Sandwich an anchovy fllet between two sage leaves. Press together and dip into the batter. Fry in 2½ cm hot oil (1 in) until they are golden brown, then place on paper towels to dry. Serve just warm and crispy. Pici con le Briciole See page 4 for recipe. 3 PICI CON LE BRICIOLE Ingredients 350 g type 00 (pizza four) | 2¾ cups US | 12 oz UK 170 g semolina four | 1⅓ cups | 6 oz 300 g (approximately) lukewarm water | 1⅓ cups | 6 oz Salt Extra virgin olive oil 2 garlic cloves 200 g stale, unsalted Tuscan bread (or 7 oz thick-crusted country bread ) 1 chili pepper Pici Preparation In a large bowl, combine the two fours with a good pinch of salt.
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In Bocca Al Lupino
Slow Food® Editore a al In bocc Lupino La guida presentata da Slow Food Editore e Annalisa nasce dalla volontà di riscoprire le tipicità del nostro territorio, propo- nendole in diversi piatti, cosiddetti poveri, della tradizione, che ne esaltino le proprietà organolettiche. La valorizzazione dei frutti della terra e del lavoro dei produt- tori locali è alla base del progetto dei Presìdi Slow Food, che Annalisa ha scelto di sostenere con la realizzazione del nuovo Presidio del fagiolo di Controne, territorio geograficamente vi- cino all’azienda. Sommario Colophon A cura di Introduzione 1 Anselme Bakudila Mbuta, Elena Marino Non tutti sanno che… 2 Con il contributo di Francesca Baldereschi, Salvatore Ciociola, Valeria Cometti, Ezio Girau- Un binomio da preservare 3 do, Bianca Minerdo, Cristiana Peano, Andrea Pezzana, Raffaella Ponzio, Cinzia Scaffidi. Possono sostituire la carne? 4 Progetto grafico e impaginazione Per consumarli meglio 5 Michela Bunino, Francesco Perona Illustrazioni Le varietà 6 Anna Maria Piana Cece 7 Direttore editoriale Marco Bolasco Cicerchia 11 Coordinamento editoriale Fagiolo 14 Olivia Reviglio Stampa Fava 19 Stargrafica, San Mauro Torinese (To) Lenticchia 22 Finito di stampare nell’ottobre 2010 Copyright © 2010 Lupino 26 Slow Food® Editore Tutti i diritti riservati dalla Pisello 28 legge sui diritti d’autore. I legumi a scuola 32 Slow Food Editore srl Via della Mendicità Istruita, 14/45 – 12042 Bra (Cn) Tel. 0172 419611 – Fax 0172 411218 E-mail: [email protected] Introduzione I legumi sono i semi commestibili delle piante della famiglia delle leguminose (Papilionacee) e si coltivano da migliaia di anni in America, nel bacino del Mediterraneo e nel Medio Oriente.
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The-Art-Of-Cooking-I-Tuscany
1 COOKING IN THE MIDDLE AGES In the Middle Ages the Mediterranean trade in spices, silk and other luxuries from Africa and Asia shipped to Genoa, Venice and Florence, made these cities very rich. The level of culinary refinement and diversity was especially great when compared to the rest of the continent. Italian cuisine was, and still is, better described as a multitude of highly varied regional cuisines, each with long traditions ,and their own specialties. In the Middle Ages local Italian foodstuffs were exported to the New World rather than the other way around, though important foreign products such as vanilla, corn, kidney beans, and tomato were used. Many Italian typical dishes were invented and refined during the Late Middle Ages and the early Renaissance. “Pasta” was used by everyone by the 13th century, though it was commonly made with rice flour rather than durum wheat; “pizza”, the medieval Italian term for "pie", and “torte”(cakes) came in many varieties with a wide range of toppings; “polenta“ made from French green lentils or barley, “risotto” and a myriad of local or regional variants of sausages and cheese were the main dishes. Grapes, eggs ,olive oil and lemons were used as cooking ingredients. Many recipes we enjoy today as an expression of best Tuscan cuisine often date back to old times and Medieval cuisine. The Medieval cuisine was essentially based on very simple dishes, sometimes heavily spiced with pepper or ginger. It consisted of very tasty dishes and preservation such as salting, smoking or brine were used. Meals consisted of the first “ancestors” of today’s bread such as porridge oats and” polenta”, followed by vegetables and meat (especially pork and chicken).
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Hearty Tuscan Ribollita Soup
PAGES Search 0 Carrot Cake Pancakes Recipe Sep 18 · J. Albert hearty Carrot Cupcakes with Cream Cheese F… Jun 27 · J. Albert tuscan Roasted Vegetables with Pecans & Par… ribollita Last Saturday 5:17pm · J. Albert soup Carrot Ginger Soup with Roasted Almo… Your one-way ticket to Tuscany is at the tip of your Sep 1 · J. Albert fingers with a spoonful of this Hearty Tuscan Ribollita Soup. The "ribollita" is a cold-weather essential that provides both the comforting taste of a hearty stew Carrot Bread with Cream Cheese Glaz… and the satisfying flavour of a vegetable soup. Sep 23 · J. Albert Leftover bread gets a second chance with a starring role in a bowl that you'll be sure to fill up over and over again. Asian Beef & Noodle Stir Fry Recipe Aug 27 · J. Albert SERVES: 6 Hearty Pasta Fagioli Soup Recipe Sep 17 · J. Albert EDIT Hearty iTunscagn Rribeollitda Siouepn Retcipse directions Sep 22 · J. Albert DELETE 3 tbsp olive oil 1. In a large soup pot, heat olive oil over medium heat. Add onions and Irish Beef Stew Recipe Sep 14 · J1. Allbaergrt e red onion, chopped cook, stirring until softened, 6 minutes. Add celery, carrots, garlic, parsley 3 celery stalks, chopped and salt. Continue cooking for 10 minutes until the vegetables are soft. Add 2 large carrots, peeled and chicken broth, tomatoes, cannellini beans, napa cabbage, kale, swiss chard, Quick & Easy Chicken Lasagna Bowl R… chopped Parmesan rind, salt and pepper. Bring to a boil, reduce heat to low and Sep 14 · J. Albert 2 large garlic cloves, minced simmer 40 minutes.
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Starters First Courses Pizza Main Courses Grilled Sides Desserts
Starters Grilled Classico Antipasto Toscano - minimum 2 persons 26 Fiorentina T-bone Steak Traditional Tuscan Antipasto, Castiglion del Bosco Cold Cuts, Tuscan Crostini Selection, 10/etto Bruschetta, Raw Vegetables, Pickles Grilled Rib Eye Steak Poached Organic Egg - Yellow Pumpkin , Pecorino Cheese Sauce, “Crete Senesi” White Truffle 30 9/etto Vegetable Cocotte - Autumn’s Vegetables, Wild Mushrooms, Truffle, Walnuts and Herbs Pesto 25 Cinta Senese Sausages Salted Cod with Chickpeas 22 15 Tuscan Kale Bruschetta - Lard and “Acciugata” 19 Free Range Chicken Breast 22 Tuscan Mixed Grilled 24 First Courses Yellow Pumpkin Soup - Porcini Mushrooms, Ricotta Cheese, Chestnuts 20 Ribollita - Ribollita Soup: Tuscan Bread, Black Cabbage, Cannellini Beans 18 Pappardelle Fatte in Casa - Home-made Pappardelle, Brunello Wildboar Ragout 20 Pici all’Aglione - Home-made Pici, Garlic, Tomato Sauce 19 Tortello Maremmano 19 Tortello Maremmano, Sheep Ricotta, Mountain Butter, Roasted Beef Sauce, Sage Main Courses Sides Beef Cheeck and Brunello Sauce, Mashed Potatoes 28 White Beans Rosticciana di Cinta Senese - Honey-Rosemary Glazzed Cinta Senese Pork Ribs, Tomatoes 26 Ash Smoked Potatoes “Saltimbocca” of Veal Loin in Casserole- Peppers, Grilled Romaine, Tuscan Bacon 27 Ash Smoked Onions Stewed Octopus - Red Wine and Garlic Croutons 28 8 Pizza Desserts Margherita - Tomato, Mozzarella, Basil 16 Cretese - Tomato, Mozzarella, Pecorino Cheese, Tuscan Bacon, Onions 16 Ice Cream Napoletana - Datterini, Anchiovies, Capers, Oregano, Garlic 14 Fresh Fruit Platter Vegetariana - Tomato, Mozzarella, Eggplants, Mushrooms, Rocket Salad, Parmesan Cheese 16 Traditional “Zuccotto”, Toscana - Tomato, Mozzarella, Prosciutto, Spinach 16 Hazelnuts, Chocolate White Orcina - Mozzarella, Black Truffle 25 Tiramisù Frangipane Tart with Figs and Hazelnut Ice Cream Food for Good Rosewood Castiglion del Bosco proudly supports Room to Read, a non-profit organization for Buccellato with Creamy improving children education.
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Food and Cooking of Tuscany Ebook, Epub
FOOD AND COOKING OF TUSCANY PDF, EPUB, EBOOK Martin Valentina & Brigdale Harris | 128 pages | 15 Dec 2009 | Anness Publishing | 9781903141748 | English | London, United Kingdom Food and Cooking of Tuscany PDF Book Order a p anzanella outside of Tuscany, and you'll probably get a tomato salad heaped with toasted croutons, but the reality is very different. Pappardelle alla lepre — pappardelle with hare rag It's a staple in Tuscany, where it is baked in towns and villages every morning and eaten as crostini , in salads like panzanella , and is a vital part of soups like acquacotta , ribollita and pappa al pomodoro. Kitchen Tips and Tools. It also features three-layer construction for even heating that ensures reliable results. Romantic private dining for two. Load More. How to make biscotti. Outside of Ireland, Irish food is often mistakenly thought to consist of nothing more than potatoes and mutton. Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews. Of those who survived over two million emigrated many to the US and the UK and several million in Ireland were left destitute. Easy Pizza Dough. Popular Tuscan recipes for cookies include crunchy twice baked cantucci , biscottini or ricciarelli. The long western coastline along the Mediterranean yields a huge variety of fish and seafood, which often goes into soups and stews. You won't eat for a day in Tuscany without eating a cannellini bean. Lamb Chops with Garlic and Oil. Get started with Italian cooking Italian food is delicious! Book your Restaurant.
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November Menu
November Menu Chicken Cordon Bleu We take our fresh boneless, skinless chicken breasts and top them with hot ham, melted Swiss cheese and a crunchy seasoned crouton topping. You will love this classic French combination! (Ziploc Bag) Nutritional Info: Cal 298 /Carbs 8.8 gm /Protein 35.4 gm /Fat 13.4 gm /Fiber .8 gm /Sodium 380 mg /Chol 90 mg Dietary Exchange: 7 Pretzel Crusted Pork Tenderloin with Mustard Cream Sauce A Dinner A’Fare favorite! We prepare our famous pretzel crusted pork tenderloin, cook it to perfection, and serve it with our Dijon mustard cream sauce. You couldn’t have an easier Sunday football game dinner. (Ziploc Bag) Nutritional Info: Cal 329 /Carbs 21.6 gm /Protein 28.1 gm /Fat 14.5 gm /Fiber 1 gm /Sodium 744 mg /Chol 105 mg Dietary Exchange: 8 Marinated Balsamic Flank Steak Our flank steak is marinated in a seasoning of balsamic vinegar, maple syrup, and Dijon mustard. Watch out! If you cook it on the grill you might have company for dinner! (Ziploc Bag) Nutritional Info: Cal 183 /Carbs 10.8 gm /Protein 19.2 gm /Fat 7 gm /Fiber .1 gm /Sodium 526 mg /Chol 47 mg Dietary Exchange: 4 Finger Lick’n Chicken with Honey Mustard Dipping Sauce Fresh cubed chicken breasts are marinated in Worcestershire sauce. The chicken is then tossed in a crust of fine breadcrumbs and Parmesan cheese and baked in the oven. Children and parents will love this healthier and tastier version of chicken fingers. Serve hot with our favorite honey mustard dipping sauce.
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