Stuzzichini Pasta Artiginali E Riso Chef's Menu 70 Pp

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Stuzzichini Pasta Artiginali E Riso Chef's Menu 70 Pp

Winter 2018 Stuzzichini / Mixed Sicilian olives 8 Olive / Freshly shucked natural oysters 4ea Ostriche al naturale/ Mozzarella, peas & rice arancini 13 Arancini / Tuna, gold shallots, avocado & rice 18 Tartare di/ FreshTonno truffle, egg, mashed potato & grana padano cheese 21 Tartufo Gratinato / Parma prosciutto, stracciatella cheese & gnocchi fritti 17 Prosciutto Pasta artiginali e riso / Fresh borlotti beans, short pasta & cheese 16 Zuppa di Borlotti / Tagliatelle with Wagyu bolognese 25 Tagliatelle /Bolognese Spaghetti, smoked pork cheek, prosciutto, egg & cheese 25 Nostra Carbonara / Breadcrumb pasta, calamari, radicchio, spring onion & chilli 27 Maltagliati / Cod ravioli served with a sweet tomato sauce 27 Tortelli di Baccala / Risotto of the day (seasonal) 26 Riso Chef’s Menu 70 pp A selection of starters, pasta, main & sweets, tailored by our kitchen team with matching wine & liqueur +28 pp 4 glasses Buon Appetito Secondi / Fish of the day (seasonal) 36 Pe s c e / Charcoal grilled spatchcock 30 Pollo alla / Slow-cooked Diavola pork belly with shimeji salad 32 Ma ia l e / Veal shank, gremolata & saffron rice 33 Ossobuco alla Milanese Contorni / Hand cut roasted potatoes 9 Patate / Seasonal vegetables 9 Verdura / Mixed salad of the day 9 Insalata Dolci / Coconut, persimmon coulis, chestnuts & berries 10 Bianco Mangaire/ Chocolate fondant with caramel sauce & rhubarb 10 Chocolate Fondant / Espresso, vanilla ice cream & choice of liqeur 13 *without liqeur 7 Affogato Italiano Please talk to your waiter about any dietary restrictions or allergies (vegan and gluten free options will always be available). We can tailor out menu to most dietary requirements if given notice. Gluten Free pasta available Buon Appetito.

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Seafood, Meat
st i o r r r a a e e n n t t starters ZUCCHINI BLOSSOMS tempura batter, cheese filled, spicy mayo 10 TRICOLORE three bitter greens, sundried tomato, ricotta salata 14 CAESAR romaine hearts, anchovies, capers, reggiano 16 SHRIMP SALAD spinach, quinoa, apricots, almonds 18 BURRATA beets, mushrooms, green beans, frisee 16 FRIED CALAMARI spicy tomato sauce 15 pizza MARGHERITA san marzano, fior di latte, oregano 19 TARTUFO parmesan fonduta, mushrooms, black melanosporum truffle 42 BUFALINA san marzano, buffalo mozzarella, basil oil 25 DIAVOLINA san marzano, mozzarella, spicy salame, scallions 20 COPPIA san marzano, fennel sausage, ricotta, speck, arugula, grana 21 CAMPO mozzarella, rapini, eggplant, zucchini, peppers, mushroom 20 VINCE mozzarella, mortadella, buratta, pistachio, orange zest 22 CAPRICCIOSA tomato, mozz, ham, artichoke, olives, mushrooms 21 pasta & risotto TAGLIATELLE beef bolognese sauce 22 OCCHI DI LUPO short gragnano pasta, tomato, n'duja, mussels 24 CAPUNSEI ricotta dumplings, wild boar sugo 26 CACIO E PEPE spaghettoni, pecorino, black pepper 20 SPINACH POTATO GNOCCHI castelmagno fonduta, tuscan kale pesto 24 AMATRICIANA extruded spaghetti, tomato sauce, onions, guanciale, romano 20 RISOTTO PISELLI green pea risotto, pea shoots, burrata 24 seafood, meat MEATBALLS beef&pork, san marzano tomato sauce, mozzarella, grilled bread 18 SALMON sunchoke puree, fava beans, roasted tomatoes 36 SWORDFISH brussel leaves, tuscan kale pesto, romesco sauce 34 SIRLOIN STEAK green salad, balsamic 28 We are adding a $3 al fresco fee per person to help us provide a clean and comfortable experience during this time. Please ask us if you’d like it to be removed, and we will happily do so.
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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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Il Lupo Nella Provincia Di Arezzo
lupo nuovo optima 5-06-2006 19:09 Pagina 2 il lupo IN PROVINCIA DI AREZZO A cura di Marco Apollonio e Luca Mattioli Provincia di Arezzo Le Balze lupo nuovo optima 5-06-2006 19:09 Pagina 4 Referenze fotografiche Indice Graziano Capaccioli: Figure 3.10, 3.11, 4.2, 5.4, 5.13, 8.2, 8.9, 9.12, 10.19 e pagine 6, 10, 148 Graziano Tortelli: Figura 4.3 Roberto Zaffi e Luciano Piazza: Figure 4.8, 5.10, 7.13, 10.17? e pagine 86, 114, 130, 154 Corpo Forestale dello Stato di Arezzo: Figura 6.6 e pagina 66 Elisa Avanzinelli: Figura 5.18 Claudia Capitani: Figure 2.1, 4.6, 5.2, 5.3, 5.6, 5.7, 5.8, 5.9, 6.8, 10.4b e pagine 44 Andrea Gazzola: Figure 10.1, 10.4a, 10.5a, 10.7, 10.8, 10.9 IL LUPO IN PROVINCIA DI AREZZO M.F. Di Benedetto, A. Gazzola, M. Geri, D. Mirco Geri: Figura 5.23 Giustini, L. Iacolina, P. Lamberti, S. Marsili, L. Paolo Lamberti: Figura 5.20 Mattioli, A. Vanni, A. Viviani. Alessia Viviani: Figure 1.1, 4.4, 4.5, 5.21, 10.5b e pagine 28, 102 1) IL CENTRO STUDI DI CASA STABBI E LA LINEA EDITORIALE SULLA 8) RAPPORTO PREDA-PREDATORE: CONSERVAZIONE E GESTIONE IL SISTEMA DELL’ALPE DI CATENAIA Foto di copertina: Graziano Capaccioli DELLA FAUNA Paolo Lamberti, Marco Alboni . 103 Roberto Vasai . .7 Hanno contribuito al contenuto di questo capito- Grafica: Margherita Barcucci lo: M. Apollonio, C.
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Catalogo-Frigor-Carni.Pdf
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From Intense Flavor Shots for Cooks to Pop-Up Toaster Hamburgers And
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EDITION the Fresh Pasta CATALOGUE
22nd EDITION the fresh pasta CATALOGUE 22nd EDITION Deep-frozen product (refrigerate at -18°C) The images are only intended to show the product. For further details about product characteristics, list of ingredients and possible allergens, please refer to the technical datasheets. A LEGACY OF TRADITION a tiny artisan workshop, we were first inspired In with the courage to believe in our passion: a deep affection and love for the traditions of our native Romagna. Just an old family recipe to start with. Then the experience of four generations of pasta makers. Plus a passion for getting things just right. quality tradition deep-freezing And finally our dream: to bring traditional fresh Italian pasta to the dining tables of the whole world. To do this we have studied every Over the past 40 years, Our only friend - the freezing ® last detail: from the quality of our intensive research and cold. Laboratorio Tortellini 's the ingredients to the ability of analysis has enabled us to build expertly deep-frozen pasta Cappelletti Romagnoli, Tortellini Bolognesi, Tagliatelle, advanced machines capable up a catalogue of over 100 products - increasingly the Garganelli, Strozzapreti, Gnocchetti... As you browse of repeating the gestures of products: the heritage of the preferred choice of quality through this catalogue, you will discover that the human hands and offering you entire Italian peninsula. restaurants and now coming shape of each and every pasta in your most exquisite a pasta that retains every single to kitchens all over the world. characteristic of fresh artisanal recipes has a unique story to tell of its origin, history pasta.
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Menu Planner for Private and Large Parties
Menu Planner for Private and Large Parties Menu items change seasonally and will be updated as changes occur. If your event occurs on the cusp of a menu change, feel free to use this Menu Planner as a guideline. Adjustments can be made when the changes occur. The next menu change will be in July 2019. As per Italian tradition, menu selections are typically served family style or buffet, but we are available to customize your menu based on your preferences. Prices do not include tax and gratuity. Dietary indications are notated throughout the menu as follows: v - vegetarian | vv - vegan | gf - gluten free | df - dairy free EXECUTIVE CHEF: SABRINA TINSLEY OSTERIA LA SPIGA 1429 12TH AVENUE, SEATTLE • 206 323 8881 • laspiga.com PRIMO M E N U $45/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters, served with piadina romagnola, our house flat bread. Affettati df Piadina v italian meats served with our specialty balsamic mustard stuffed piadina with mozzarella, eggplant, roasted tomatoes and green sauce Prosciutto di Parma df thinly sliced, served with house balsamic mustard Insalata Mista vv house mixed greens with apple cider vinaigrette Formaggi v selection of Italian artisan cheeses served with house-made preserves PASTA COURSE – Select 2 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd Grain flour. Tagliatelle Tartufo v Tagliatelle Ragu tagliatelle noodles with white alba truffle butter and tagliatelle noodles, traditional bolognese ragu parmigiano reggiano (meat and tomato sauce) Tortelli agli Asparagi v Lasagne asparagus-filled green tortelli, lemon butter, thin spinach noodles filled with meat ragu, béchamel formaggio di fossa sheep’s milk cheese and parmigiano reggiano Gnocchi v our signature hand-curled yukon gold potato gnocchi with house tomato sauce DESSERT – Select 1 All desserts are lovingly made at la Spiga using the freshest and finest ingredients available.
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Menu Is Subject to Changes Without Prior Advice
Entrees / Salad • Caprese salad ◼ - (Lunch | Dinner with limited availability) - Fresh tomato / Fresh Mozzarella / Extra Virgin Olive Oil / Fresh Basil / Basil / Oregano / Salt / Pepper / Balsamic Vinegar Glaze Pasta • Penne “in bianco” with Butter or Extravirgin Olive Oil o Change Penne with Spaghetti or Tagliatelle o Topped with Parmesan • Penne with Tomato Sauce ◼ o Change Penne with Spaghetti o Topped with fresh mozzarella and basil leaf • Caserecce with Basil Pesto ◼ o Change Caserecce with Spaghetti, Rotini or Bowtie o Topped with parmesan and cherry tomatoes • Penne with 4 Cheese sauce ◼ o Change Penne with Maccheroni o Ask for Plain or topped with walnuts and/or green onion • Spaghetti Aglio & Olio (Extra virgin Olive Oil, Garlic and Red Spicy Flakes) ◼ o Change Spaghetti with Penne o Ask for Extra Spicy on side • Tagliatelle with House Meat Sauce ◼ o Change Tagliatelle with Spaghetti or Rotini • Maccheroni with Creamy Sausage and Mushrooms ◼ o Change Maccheroni with Caserecce or Penne • Tagliatelle with Creamy Ham & Sweet Green Peas ◼ • Penne Truffle & Mushrooms ◼ o Change Penne with Maccheroni • Spaghetti with Cacio & Pepe ◼ • Tagliatelle with Creamy Mushrooms ◼ o Change Tagliatelle with Penne or Maccheroni • Spaghetti with Tomato and Sausages ◼ o Change Spaghetti with Rotini or Penne • Caserecce with Broccoli & Sausage ◼ o Change Caserecce with Rotini • Tagliatelle with Parmesan Cream ◼ o Change Tagliatelle with Penne • Spaghetti with Lemon Cream ◼ o > Limited availability < o Change Spaghetti with Tagliatelle 08 o Ask for
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You Be the CHEF! (Serves 4)
Pizza dal Forno a Legna Antipasti e Insalate MARGHERITA SALUMI FATTI IN CASA T oma to sau ce, b asil, oregano & fresh mozzarella 1 6 Sa mp ling , house made salumi & charcuterie, pickles, marinated olives 16 PROSCIUTTO COTTO Add cheese 3 add “bomba” bread 4 Tomato sauce, home made “p ro sciu tto co tto ”, mozzarella Rico tta & organic arugula 18 INSALATA COTOGNE E UOVO Baby kale, Jelich farm quince, sweet balsamic onions SALSICCIA E FUNGHI Tomato sauce, homemade spicy sausage, wild mushrooms & mozzarella 1 8 Crispy egg & guanciale; mustard dressing 1 3 SCHIACCIATA NDUJA E BROCCOLI RABE INSALATA PRIMAVERILE Housemade “nduja” spicy sausage , marinated broccoli rabe & caciocavallo cheese 1 9 Org an ic local baby lettuces, rad ish es, fresh herbs Sunflower seeds, Go rgo nzo la Dolce, red wine vinaigrette 1 0 PIZZA PESTO E CALAMARI Basil pesto sauce, cherry tomatoes, potato, fresh calamari, olives & mozzarella 1 8 TERRINA DI POLIPO Poached and pressed Mediterranean octopus, potato Add Prosciutto 5 Add Farm egg 3 Add Arugula 3 Add Mushrooms 3 Olives, cherry tomato, celery hearts & wild arugula 1 6 Pesce e Carne BURRATA E CORNO DI TORO Fresh burrata cheese, marinated “corno di toro” peppers GUAZZETTO ALLO ZAFFERANO Pan roasted cod, salt spring mussels, fresh bay scallops, whole shrimp Basil oil & carta musica 1 5 Clams & calamari, sa ffron , cherry tomatoes broth with fregola Sard a 2 9 BRUSCHETTA DI CINGHIALE BRANZINO E RISO NERO E ZUCCHINE Hand pulled braised wild boar, onion, Chianti vinegar on grilled ciabatta 1 5 Grille d Mediterranean
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Our Signature Pasta Dishes Pasta and Ravioli Trays Salad
Pasta and Ravioli Trays Ravioli Tray Our Signature Pasta Dishes Choose between Ravioli ricotta & spinach butter & sage, Ravioli ricotta & Parmigiano with tomato sauce, Ravioli shortribs butter & Parmigiano Tagliatelle al Ragù 18 x 4 people $72 x 6 people $108 x 8 people $144 Organic durum flour, organic “00” flour, eggs, ragù sauce (tomato, beef and pork Pasta, Gnocchi Lasagna Tray . meat, celery, carrots, EVOO, onion, and red wine) Choose between Lasagna Bolognese, Gnocchi with Tomato sauce, Tagliatelle al Ragu Bolognese, Fusilli al pesto, Rigatoni all’Amatriciana, Ancient grain Pici with ragu Lasagna Bolognese, ricetta di “Nonna Rina” 18 Toscano. Ragù sauce, eggs, durum and “00” flour, milk, butter, Parmesan, and nutmeg x 4 people $64 x 6 people $96 x 8 people $128 Lasagna al Tartufo 22 extra Parmigiano $1, extra Tomato sauce $2, extra ragu $3 per portion Truffles, mushrooms, besciamella, egg durum and “00” flour Truffle Lasagna Tray x 4 people $80 x 6 people $120 x 8 people $160 Gnocchi San Marzano (with Napolitan tomato sauce) 18 Potato, white flour, eggs, milk, basil, tomato sauce, and shallots Salad Fusilli al pesto 18 Caprese 18 (bufala) 100% organic semolina, basil, EVOO, pine nuts, garlic, and grana Padano Tomato & mozzarella with oil, oregano and basil dressing Insalata Verde 8 Pici di Grani Antichi con Ragù Toscano 18 Organic mesclun salad Ancient grain pici, ragù toscano (white ragù , red wine, bay leaves, rosemary) Insalata Mista 12 parmigiano reggiano, EVOO. Organic mesclun salad w/ cherry tomatoes, pumpkin seeds, cranberries, walnuts, and olives Rigatoni alla Amatriciana 18 Insalata Mista con Burrata 18 100% organic semolina, pancetta, sicilian tomoatoes, onions and EVOO Organic mesclun salad w/ cherry tomatoes, pumpkin seeds, cranberries, walnuts, olives, and burrata Ravioli ricotta e spinaci con burro e salvia.
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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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Synonymous with Fine Food (Prosciutto Di Parma
80 81 SYNONYMOUS WITH FINE FOOD (PROSCIUTTO DI PARMA, ANYONE?), THIS BOUNTIFUL PROVINCE IN THE HEART OF EMILIA-ROMAGNA ALSO PACKS A PUNCH WHEN IT COMES TO ART AND ARCHITECTURE, AS WITNESSED BY THIS YEAR’S SELECTION OF THE CITY OF PARMA AS ITALY’S CAPITAL OF CULTURE. Fields behind Antica BY CLAUDIA FLISI PHOTOGRAPHS BY LAURYN ISHAK Corte Pallavicina, a medieval castle turned restaurant, inn, and farming estate near the banks of the Po River. DESTINASIAN.COM – APRIL / MAY 2020 APRIL / MAY 2020 – DESTINASIAN.COM 82 83 THE MUSEO DEL CULATELLO ON AN ESTATE NEAR PARMA, IN the northern Italian region of Emilia-Romagna. It was not the sort of museum I had expected from Italy’s Capital of Culture for 2020. There were no religious paintings or Renaissance sculptures; instead, photographs and diagrams described how the black pig of Parma produces the most coveted of prosciutti: culatello di Zibello, a fine- cured ham made from the choicest muscle of the pig’s rump. Then again, food is culture. We are what we eat, and in a place like Parma, where eating is an art form, food has arguably achieved its ultimate artistic expression. Parma was named a UNESCO Crea- tive City of Gastronomy in 2015, making it the first Italian city to re- ceive this recognition. That’s saying a lot in a country where good food is literally everywhere. (I am a bicultural Italian who has lived, studied, worked, and traveled all over the peninsula for decades, and I continue to be struck by how hard it is to get a bad meal in Italy).
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