Yoshon Quick Reference Guide 5781
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Breakfast Is the Fastest Growing Daypart
BreakfastBreakfast isis thethe FastestFastest GrowingGrowing DaypartDaypart Forecast of US Restaurant Breakfast Sales1 65 Best case (billions) $82.5 60 Mintel forecast (billions) $60.4 Worst Case (billions) $58.3 55 ($ billions) 50 45 Confi dence intervals Total Sales Total 40 95% 90% 0 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019 70% Est. Actual Forecast The Trends Are Clear: • • Breakfast all day1 is the fastest growing daypart2. The Pinnacle Food Service Guarantee Add Pinnacle Food Service breakfast items to your lunch and/or dinner menu, and you’ll: ➨ Increase traffic ➨ Attract new customers ➨ Increase profits We guarantee it – or breakfast is on us!3 1 Mintel Group, “Breakfast Trends at Home and Away: The Morning Meal at Any Time”, September 2015 2 The NPD Group, “Classic Breakfast Fare Ride the Wave of Breakfast Visit Growth at Foodservice”, October 2015 3 One free case of Aunt Jemima®, Lender’s®, Log Cabin®, or Mrs. Butterworth’s® product. Breakfast Anytime Program Elements Here are all the tools you’ll need to serve Breakfast Anytime! • Menu Idea Guide – Recipes and menu ideas for breakfast and beyond. Menu Contest Get Creative and Get Rewarded - Enter the Breakfast Anytime Menu Contest! Menu Contest Grand • – Share your menu ideas and Prize $1,000 for You AND Peaches & Cream $1,000 for Your Local Food Bank! Stuffed French Toast* PLUS: 15 MORE CHANCES TO WIN! get a free case of product just for entering. 3 WINNERS FROM EACH OF 5 REGIONS – 1ST PRIZE: $500, 2ND PRIZE: $300, 3RD PRIZE: $200 See website for region map. -
Italian Wedding Soup
Italian Wedding Soup Yield: 8-10 servings Ingredients: Meatballs: ½ lb Ground Lean Beef ½ lb Ground Pork 1 Small Onion - grated 1 Large clove Fresh Garlic - minced 1 Large Egg 1 Slice White Bread - crust removed and torn into small pieces ½ Cup Parmigiano-Reggiano Cheese - grated ⅓ Cup Fresh Italian Parsley - small chopped 1 tsp Kosher Salt Fresh Ground Black Pepper to taste (Apx ¼ tsp) Soup: 1lb Acini di pepe pasta* 2 Quarts (8 Cups) Chicken Broth - homemade preferred but a low-sodium store bought is fine 1lb Escarole (can substitute curly endive or spinach) - rough chopped 3 Hard-boiled Eggs - diced 2 Large Stalks Celery - diced 1 Large Carrot - peeled and diced 1 Medium Onion - diced Kosher Salt and Fresh Ground Black Pepper to taste Preparation: 1) In a large bowl, mix together the grated onion, garlic, egg, bread, parsley, salt and pepper until thoroughly combined - Stir in the ground beef, ground pork, and parmigiano-reggiano cheese until well mixed (DO NOT 'squeeze' the meat) 2) Shape the resulting mixture into on inch diameter meatballs (apx 1 ½ tsp of mixture each) and place on a baking sheet until ready to use 3) Cook pasta according to package in a large pot of salted water until al dente - Drain and chill in refrigerator until ready to use 4) Bring chicken broth to a boil in a 4-6 quart soup pot over medium-high heat 5) Add celery, carrot, and onion to the broth and return to a simmer (adjust heat as necessary) - Allow to simmer for 10 minutes 6) Add the prepared meatballs and escarole to the broth and return to a simmer - Allow to simmer until meatballs are cooked through and escarole is tender (apx 8 minutes) 7) Add the diced hard-boiled egg taste and allow to simmer for an additional 1-2 minutes 8) Adjust seasoning with salt and pepper to taste 9) Place ½ cup of the cooked/chilled pasta to each serving bowl and ladle the soup directly over the pasta - Serve immediately garnished with a little grated parmigiano-reggiano cheese if desired * Acini di pepe is a small, round pasta that is commonly used in soups and cold salads. -
BARILLA PASTA Thinner and Narrower
LONG PASTAS CR6240 Linguine 12/16 oz. Linguine, a close relative of fettuccine, is made from long, flat strands of pasta but is ABOUT BARILLA PASTA thinner and narrower. Linguine originated in the Liguria region of Italy where the air is fragrant with salty ocean breezes and the aroma of delicious food cooking. Linguine is known to pair best with traditional pesto and tomato, oil-based or fish based sauces. Barilla is an Italian CR6265 Spaghetti Plus, 2/160 oz. family-owned food Spaghetti is the most popular shape in Italy. The name comes from the Italian word company. Established in spaghi, which means "lengths of cord." Spaghetti originates from the south of Italy and is commonly used w/ tomato 1877, its now an sauces, fresh vegetables, or fish. As everybody’s favorite, Spaghetti pairs well with just about any kind of sauce. Try international group Spaghetti w/ simple tomato sauce, with or without meat or vegetables or try it with fish or oil-based sauces, or carbonara. present in more than 100 countries. A world leader SHORT PASTAS in the markets of pasta CR6230 Farfalle 12/16 oz. and ready to use sauces, Farfalle, dating back to the 1500’s, originated in the Lombardia and Emilia-Romagna part the Barilla group is of Northern Italy. Farfalle are rectangular or oval pieces of pasta that are pinched in the recognized world wide as a middle. Farfalle is great with intense fragrances and flavors. Try it with light sauces with symbol of Italian vegetables or fish, dairy based sauces, simple oil based, or in pasta salads. -
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 -
19275-Catalogo Garofalo ESTERO
Pasta Lunga Spaghetti PASTA LUNGA 9 ‘A FIGLIATA Bucatini PASTA LUNGA 14 ‘O MBRIACO Fettucce PASTA LUNGA 15 ‘O GUAGLIONE Linguine PASTA LUNGA 12 ‘E SURDATE Vermicelli PASTA LUNGA 10 ‘E FASULE Spaghettini PASTA LUNGA 4 ‘O PUORC Capellini PASTA LUNGA 2 ‘A PICCIRELLA Pasta Corta Rigatoni PASTA CORTA 35 AUCELLUZZ Elicoidale PASTA CORTA 34 ‘A CAPA Cannolicchi Rigati PASTA CORTA 51 O CIARDINO Sigarette Ziti PASTA CORTA 57 ‘O SCARTELLATO Sigarette Mezzani PASTA CORTA 58 ‘O PACCOTTO Sedanini PASTA CORTA 66 E DDOIE ZITELLE Occhi Di Lupo PASTA CORTA 38 ‘E MMAZZAT Mezze Maniche Rigate PASTA CORTA 32 ‘O CAPITONE Ditaloni PASTA CORTA 53 O VIECCHIE Penne Ziti Lisci PASTA CORTA 69 SOTT ‘E NCOPP Penne Ziti Rigate PASTA CORTA 70 ‘O PALAZZ Penne Zitoni Rigate PASTA CORTA 68 ‘A ZUPPA Pennoni Lisci PASTA CORTA 76 ‘A FUNTANA Mezze Penne Rigate PASTA CORTA 60 SE LAMENTA Penne Mezzanelle PASTA CORTA 75 PULLECENELLA Penne Mezzani Rigati PASTA CORTA 73 O SPITALE Penne Mezzani Lisce PASTA CORTA 72 ‘A MERAVIGLIA Fusilli PASTA CORTA 63 ‘A SPOS Fusilli Bucati Corti PASTA CORTA 64 A SCIAMMERIA Riccioli PASTA CORTA 41 ‘O CURTIELLO Gemelli PASTA CORTA 65 O CHIANT Radiatori PASTA CORTA 87 ‘E PERUCCHIE Farfalle PASTA CORTA 78 ‘A BELLA FIGLIOLA Lumaca Rigata PASTA CORTA 90 ‘A PAURA Ruote PASTA CORTA 31 ‘O PATRONE E CASA Mafalda Corta PASTA CORTA 79 O MARIUOLO Gnocchi Sardi PASTA CORTA 36 E CCASTAGNELLE Casarecce PASTA CORTA 88 E CASECAVALLE Cappelletti PASTA CORTA 50 O PPANE Boccole PASTA CORTA 66-6 ‘E ZZITELLE N’PARAVISO Anellini Siciliani PASTA CORTA 52-2 ‘A MAMMA RA PICCERELLA -
Holidays at Orzo Christmas Eve & New Year's
Holidays at Orzo Christmas Eve & New Year’s Eve soup Roasted Butternut Squash Soup: Brown Butter, Curry, Green Apple, Hazelnut Appetizers & Salads Old Salts Oysters: Parsnips, Preserved Dill, Baccala Agnolotti Lamb Rillette Salad: Fava Shoots, Tangerine Confit, Cashews, Tandoori Spiced Labne Lump Crab and Citrus: Greek Yogurt, Green Apple, Celeriac, Herb Vinaigrette Roasted PEI Mussels: Feta, Ouzo, Citrus-Fennel Sausage, Tomato Whole Milk Burrata: Roasted Beets, Sharondale Mushrooms “Caramelli” Prosciutto di Parma Bruschetta: Fresh Mozzarella, Basil Oil “Ripped & Torn” Caesar: Garlic Croutons, Parmigiano Reggiano Down Branch Farms Mixed Lettuces: Curried Almonds, Pecorino, Lemon Vinaigrette Main Course Plain & Simple Linguini Pomodoro: Tomato, Fresh Basil, Parmigiano, Olive Oil Peasant Bolognese: Italian Rigatoni, Pomodoro, Chili Flake, Cream Risotto “Autunnale”: Pumpkin, Root Vegetables, Sage, Red Russian Kale Roasted Free Range Chicken: Cracked Wheat, Quinoa, Honey Sesame Parsnips Organic Faroe Island Salmon: Spaghetti Squash, Linguica, Mustard, Crème Fraiche Aspen Ridge Hanger Steak: Crispy Potato Terrine, Smoked Onions, Escarole Pan Seared Duck Breast: Sunchokes, Sunflowers, Pan Fried Gnocchi, Duck Sauce Sauteed Potomac River Rockfish: Green Luobo Radish, Pistachio, Cheddar Cauliflower Scallops and Pork Belly: Red Cabbage Agrodolce, Braised Mustard seeds, Steamed Porcini Mousse Desserts Semi Sweet Chocolate Pot de Crème: Whipped Cream, Shaved Chocolate Italian Citrus Cake: Orange Juice & Cointreau Reduction, Whipped Cream Classic Tiramisu: Espresso Soaked Ladyfingers, Kahlua Mascarpone Chocolate Torte: Hazelnut Gelato, Black Mission Fig Compote Rizagolo: Greek Rice Pudding with Cardamom, Cinnamon, Port-Soaked Cherries Forty Dollars per person plus drinks tax & gratuity . -
2017 Editstate Technical Standards WORKING COPY
S ta te th, 201 L 29 7 ea - d th e r 7 s 2 h il i r p p & A S k i l l s C o 2017 n f e r e n c e SkillsUSA Preparing Americaʼs Skilled Workforce MASSACHUSETTS 2017 STATE TECHNICAL STANDARDS FOR USE AT THE 2017 MASSACHUSETTS SKILLSUSA CHAMPIONSHIPS MASSACHUSETTS CONTACT INFORMATION Host Sites: Blackstone Valley Technical High School Joseph P. Keefe Technical HS 65 Pleasant Street 750 Winter Street Upton, MA. 01568 Framingham, MA 01702 508-529-7758 (508) 879-5400 *Host Site for Graphic Communications, Screen Print Technology, Graphic Imaging Sublimation (limited Demonstration and Painting & Design Technology Site Coordinator: Thomas Belland 508-529-7758 Vocational Coordinator Email: [email protected] Blackstone Valley Technical High School 65 Pleasant Street Upton, MA. 01568 SkillsUSA Championships Director: John Brochu, Director 508-416-2255 SkillsUSA Championships Email: [email protected] JP Keefe Technical High School 750 Winter Street Framingham, MA 01702 Executive Director: Karen E. Ward, CSD 508-230-1273 SkillsUSA Massachusetts Email: [email protected] 250 Foundry Street South Easton, MA 02375 Computer Operation Director/Registration: Carol Olsen 508-432-4500 Cape Cod Technical HS Email: [email protected] 351 Pleasant Lake Avenue HarWich, MA 02645 2 *SPECIAL NOTICE* THE FOLLOWING CONTESTS WILL USE NATIONAL RULES. YOU CAN FIND THE REQUIREMENTS AND TECHNICAL STANDARDS FOR THE FOLLOWING CONTESTS IN THE NATIONAL SKILLSUSA CHAMPIONSHIPS TECHNICAL STANDARDS 2017-2018: n ACTION SKILLS n AMERICAN SPIRIT AWARD n CAREER -
The Best Comes in Blue
BARILLA CAMPAIGN THE BEST COMES IN BLUE Claire Casalaspi, Molly Greenwald, Liza McGraw, Anna Petke, and Hannah Plantz SECTION 1: Pre-Campaign Secondary Research Brand Name/Company Name: Barilla Pasta How long has the product existed: Barilla was founded by Pietro Barilla in 1877. It began as a small bakery on a small, vendor road in Par- ma, Italy. Barilla is known to be associated with the Italy’s finest food. Parma is home to the acclaimed Culatello cut of cured ham and Parmigiano cheese, also known as “parmesan” (Buckley, 2019). Where is your product sold (Limited or mass distribution): • Barilla is an international brand with mass distribution (Marketline, 2019). • Largest markets are Italy and the United States (Marketline, 2019). • Barilla began exporting spaghetti and fettuccine to America in 1996 and within three years the brand had overtaken Mueller’s to become the No. 1 pasta seller in America (Orr, 2002). • Barilla was the first pasta-maker to market their products across large retailers and food-service companies across America such as Wal-Mart and Costco (Orr, 2002). What is the cost of your product: • Barilla single 16 oz box: $1.28 (Walmart, 2019). • As I observed in many grocery stores, it depends on the retailer (McGraw, personal observation, 2019). Main competitors and their costs: • Ronzoni • Single 16 oz box: $1.06 (Walmart, 2019). • 9.4% U.S households buy and used this brand as a first choice (Conley, 2013). • They make $126 million in revenue (Buckley, 2019). • Closest competitor (Orr, 2013). • Store brands • Great Value single 16 oz box: $1.00 (Walmart, 2019). -
Mixing It Up, the Healthy
Nutrition Comparison Baking Mixes: A Nutrition Comparison As with all EN comparisons, this is only a sampling of what’s available. Products are listed alphabetically. Mixing It Up, the = EN’s Picks. Pancake/All Purpose mix picks contain no more than 160 calories (8% DV), 2 g total fat (3% DV), and 340 mg sodium (14% DV), and list a whole grain in the first two ingredients. Muffins/Cornbread Healthy Way mix picks contain no more than 170 calories (9% DV), 2 g total fat (3% DV), and 250 mg sodium (10% DV), and list a whole grain in the first two ingredients. Cake mix picks contain no more than 190 calories (10% here’s nothing like baking up some DV), 2 g total fat (3% DV), and 280 mg sodium (12% DV). Thomemade goodies. But there are days Serving Calories Fat Sat Sodium Carb Fiber Sugar Pro when you really want pancakes or need a Baking Mixes Size (g) Fat (g) (mg) (g) (g) (g) (g) party treat, but time is short. Fortunately, PANCAKE/ALL PURPOSE BAKING MIXES baking up some deliciousness is no harder Arrowhead Mills All Purpose Baking Mix* 1/3 c (40 g) 1 biscuit 130 1 0 390 28 2 2 5 than opening up a box and stirring in a few Aunt Jemima Buttermilk Complete 1/3 c (46 g) 4 pancakes 160 2 0.5 460 31 1 6 5 ingredients. An army of food companies Aunt Jemima Original Pancake & Waffle Mix 1/3 c (47 g) 4 pancakes 150 0.5 0 740 33 1 7 4 have done most of the work for you so you Aunt Jemima Whole Wheat Pancake & Waffle Mix* 1/4 c (38 g) 3 pancakes 120 0.5 0 620 26 3 4 4 can be a kitchen whiz in a fraction of the Bisquick Complete Pancake & Waffle Mix Simply time it would take to make it yourself. -
Pan-Cake-Mix-Syrup-Molasses Europe.Psa PANCAKE MIX /SYRUP and MOLASSES 8 FT
PANCAKE MIX /SYRUP AND MOLASSES 8 FT. SECTION (REVISED) HQ DeCA PLANOGRAM CLASS 3 / 4 / 5 STORES ADDED 41449-47149, -47150, 77391-71004 DELETED 41449-00128, -00297, 77391-71002 KRUSTEAZ ITEMS AVAILABLE 4/16/17 8.12 in Shelf: 1 11.12 in Shelf: 2 MRS IHOP BUTTER BUTTERWORTH COMPLETE 10.12 in PECAN SYRUP PANCAKE MIX LOG CABIN POUCH REGULAR SYRUP Shelf: 3 KRUSTEAZ 10.12 in BLUEBERRY PANCAKE MIX Shelf: 4 KRUSTEAZ HEART HEALTHY PANCAKES 11.12 in Shelf: 5 FLAP FLAP JACKED JACKED 11.12 in PROTEIN PROTEIN PNCAKE MX PNCAKE MX BABA CINN APPLE HAZELNT Shelf: Base 6 8 ft HQ DeCA/MBU PLANOGRAM APPROVED BY BUSINESS MANAGER, BARBARA MERRIWEATHER. MERCHANDISING SPECIALIST, ALEX Left-right WALDON. FACINGS MAY BE ADJUSTED TO ACCOMMODATE LOCAL AND REGIONAL ITEMS ( END OF FLOW). FACINGS MAY BE ADJUSTED TO MEET CUSTOMER 15 MARCH 2017 DEMAND-CAO MUST BE INVOLVED IN THE THE PROCESS ALONG WITH STORE MANAGEMENT APPROVAL. ITEM POSITIONS MUST NOT BE CHANGED AT ANY TIME. PanCakeMixSyrupMolasses- 8K3.psa Page: 1 of 4 PANCAKE MIX /SYRUP AND MOLASSES 8 FT. SECTION (REVISED) HQ DeCA PLANOGRAM CLASS 3 / 4 / 5 STORES ADDED 41449-47149, -47150, 77391-71004 DELETED 41449-00128, -00297, 77391-71002 KRUSTEAZ ITEMS AVAILABLE 4/16/17 MAPLE CARYS SUGAR FREE SYRUP CARYS CARYS PURE SOHGAVE SMUCKERS SMUCKE SMUCKE SMUCKERS SMUCKERS KARO GROVE MAPLE GROVE AGAVE RS RS KARO RED KARO MAPLE MAPLE GROVE BLUEBERRY SUGAR BOYSENBSTRAWBERR RED LIGHT SUGAR FREE MAPLE SYRUP ORGANIC MAPLE MAPLE SYRUP BLUE GRANDMA'S PURE MAPLE SYRUP BTL DARK SYRUP FREE ERRY Y RASPBERRY 8.12 in SYRUP SYRUP BLUEBER -
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, -
I Nostri Primi Piatti I Nostri Risotti
I NOSTRI PRIMI PIATTI I NOSTRI RISOTTI Risotto con Zucchine e pistilli di Zafferano al naturale Risotto con asparagi mantecato con Raspadura lodigiana Risotto con carciofi stufati, salsiccia e zafferano Risotto con radicchio di Treviso e scamorza leggermente affumicata Risotto con ragu d’anatra e piccole verdure Risotto con fiori di zucca Risotto con vellutata di zucca e pepe rosa Risotto con vellutata di zucca e polpa di granchio reale profumata al timo Risotto con fantasia di ortaggi profumato al basilico Risotto con funghi Porcini Risotto con spinacini novelli e provola dolce Risotto con salmone affumicato e germogli di valeriana Risotto con funghi e salsiccia Risotto con scampi ed asparagi in crema di scampi Risotto con gamberi e zucchine Risotto al nero di seppia con ragu di seppie Risotto allo champagne e rosmarino Risotto alla mousse di peperone dolce e gamberi o taleggio Risotto con capesante e zucchine Risotto ai frutti di mare LE NOSTRE PASTE RIPIENE Crespelle con funghi Porcini Crespelle con radicchio e ricotta stagionata Crespelle con taleggio e bronoise di zucchine Crespelle con prosciutto e formaggio Crespelle con carciofi Crespelle con ricotta e gorgonzola Ravioli con radicchio e speck Ravioli agli asparagi Ravioli al branzino in guazzetti di cozze Ravioli d’oca con burro versato piccole verdure e grana padano Ravioli di zucca Tortellone al formaggio e noci Ravioloni al nero di seppie ripieni al salmone in sugo di salmone e maggiorana Lasagnette con funghi Porcini Lasagnette con ragu leggero Lasagnette con asparagi e Raspadura