DINNER 4:30 - 9 P.M

Total Page:16

File Type:pdf, Size:1020Kb

DINNER 4:30 - 9 P.M TURN ART LAYER OFF FOR PRINT / TURN ART LAYER ON FOR PDF / WEB SERVED DINNER 4:30 - 9 p.m. (10 p.m. Fri. & Sat.) CHEESES GARDEN & SMALL PLATES CHOICE OF THREE 15 PICKLED VEGETABLES 5 CASELLA'S PROSCIUTTO & CULTURED PICKLE BUTTER 12 CHOICE OF FIVE 24 CRISPY POTATOES 7 Carta di musica, sea salt Served with seasonal accompaniments Herbs, Pecorino, aioli ROASTED SHISHITO PEPPERS 10 KUNIK KALE CAESAR SALAD 7 Salbitxada sauce, lemon, sea salt Bloomy rind, cow, Nettle Meadow Anchovy & roasted garlic dressing, HUMMUS & LAFFA BREAD 11 Farm, Warrensburg, NY Parmesan, lemon, breadcrumb Crisp chickpeas, soft-boiled egg, Add white anchovy 2 pickled vegetables, mint, Za’atar UNDERPASS CITRUS MARINATED RAW Raclette, cow, East Hill Creamery, BUFFALO MOZZARELLA & SCALLOPS 4 ea. Perry, NY PEPERONATA TARTINE 12 Carta di musica, grapefruit, Grilled sourdough, inca berry, BAYLEY HAZEN BLUE Calabrian chili, radish, mint oregano, olive oil Blue, raw cow, Cellars at Jasper ROASTED BEET & LABNEH 10 Hill, Greensboro Bend, VT CRISPY PORK RIBS 12 plum, hazelnut dukkah, pea shoot, Whey polenta, chili honey, TARENTAISE pickled onion fennel pollen, herbs Washed rind, raw cow, Spring Entrée portion 24 Brook Farm, Reading, VT ASHBROOK Washed rind, raw cow, Spring PIZZA Brook Farm, Reading, VT MARGHERITA 13 FIVE CHEESE 17 OYSTERS Tomato, mozzarella, basil Ricotta, blue, mozzarella, pecorino, Caciocavallo, garlic, PEPPERONI 14 1/2 DOZEN 15 / DOZEN 30 Calabrian chili, oregano Tomato, pecorino, Served with chive & pepper Caciocavallo, oregano DELICATA SQUASH 17 mignonette, lemon, horseradish Truffle pecorino, Caciocavallo, SPICY 6.1 17 mozzarella, red onion, garlic, AVERY Tomato, Caciocavallo, mozzarella, oregano, honey Wellfleet, MA pecorino, spicy fennel sausage, OYSTER MUSHROOM & LEEK 18 pepperoni, jalapeño, habanero, RASPBERRY POINT Caciocavallo, garlic, thyme, bishop's crown, garlic, red onion Calabrian chili, lemon, olive oil Prince Edward Island CHARCUTERIE LARGE PLATES TODAY’S SELECTION 17 PAN-ROASTED 14OZ PORK CHOP 26 Braised navy bean, swiss chard, roasted peppers, charred lemon 'NDUJA ROASTED HALF CHICKEN 25 Sourdough, beer mustard Pumpkin squash purée, roasted farro, red wine jus CHICKEN LIVER MOUSSE SEARED DIVER SCALLOPS 26 Maple aspic, pistachio financier Fregula sarda, cauliflower purée, apple & celery salad, brown butter vinaigrette COPPA DOUBLE CHEESEBURGER 14 Beet cured egg American cheese, pickles, onion, Calabrian chili aioli, crispy potatoes FARMS & PURVEYORS THE GRANGE COMMUNITY KITCHEN The Grange is proud to work with local farms 22 Main St., Hamburg, NY 14075 | 716 • 648 • 0022 whenever possible, including: Root Down Farm, Erba Verde Farms, Plato Dale Farms, Thorpe’s Organic Family Farm, Follow us on Facebook & Instagram and Providence Creek Farm @thegrangecommunitykitchen.
Recommended publications
  • Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments
    applied sciences Article Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments Carlo Mengucci 1 , Davide Rabiti 1, Eleonora Urbinati 1, Gianfranco Picone 1, Raffaele Romano 2 , Alessandra Aiello 2 , Pasquale Ferranti 2 and Francesco Capozzi 1,3,* 1 Department of Agricultural and Food Sciences DISTAL, Alma Mater Studiorum University of Bologna, 47521 Cesena, Italy; [email protected] (C.M.); [email protected] (D.R.); [email protected] (E.U.); [email protected] (G.P.) 2 Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy; [email protected] (R.R.); [email protected] (A.A.); [email protected] (P.F.) 3 Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum University of Bologna, 47521 Cesena, Italy * Correspondence: [email protected] Featured Application: Food fraud detection via relaxometry and chemometrics. Abstract: The addition of frozen curd (FC) during the production process of “Mozzarella di Bufala Campana”, an Italian cheese with Protected Designation of Origin (PDO), is a common fraud not involving modifications of the chemical composition in the final product. Its detection cannot thus be easily obtained by common analytical methods, which are targeted at changes in concentrations of Citation: Mengucci, C.; Rabiti, D.; diagnostic chemical species. In this work, the possibility of spotting this fraud by focusing on the Urbinati, E.; Picone, G.; Romano, R.; modifications of the supramolecular structure of the food matrix, detected by time domain nuclear Aiello, A.; Ferranti, P.; Capozzi, F. magnetic resonance (TD-NMR) experiments, was investigated.
    [Show full text]
  • Cheeses of Italy Hard 2396.Pdf
    Cheeses of Italy - Free Printable Wordsearch KNZQFOAVTPPFDXMORLACC OUJIAXCKLMY AYSQRXAYBSJOTVUZZSUW KBXQCATVOUEW QZGBRTGOLAGMPRDHWHUQMBA QLBDNZNYH CAPRINODIRIMELLAFF DARBRLAXIZOZMA VWBCJFXFGZNTOMAPIEMO NTESEMUSBRNP REPECORINOTOSCANOUWRL RWZORSTCICI SPROVOLONEGYZMIVQHCZA MMTBEDQVGIA IPWYBBCACIOFIGURATO ZEVKQRCCAMOAV CASUMARZUPUBOSZFRQZTQ TNGIERPCRIE YDJNOLFXNTENJOZSCOV FKNINDGEJPGTC NIYAOMEZGYOCHJOAMQQCV DOIIPSSAOTH FSSROMANOSLMOIFOKVPXA YMDRACXDNAE KQQIQJJAQSWWARHBHHOME PEXLSEBDZLE FKIVUNZTOHHWZAIDIBO TQNRLYENLROES IJROBIOLAOLJKIDNE TTHOJEIOLZHALGE OCAPRINOOSSOLANOOATL YRTVNIAYCAGB RJERDJBEEAIRPFSWLS LOANNILOMPCQIY DHEYDICGBYKSATREPAI ZQQFFHWFNIJOV ITYRRTAGWRPKVBCIPEZ CYHQGEVKRORJH LYGEFGPXPFUUELKXCOCC IDZAREOSERAS ABDFOGRDERISOJRVMOI OALVCSAFZGSVZ TEURNOINCGADDDJODNTB RSIZAINRDTCR TRVOTYNMOWXPVALDIDETO ITAKSAAJMQO EGSSIHOARVYNBARCCSRT ACNENCAGMSHH TKNANMCSITVNFRNIEVA TSSAOLOXLOHGL YALCAOHCNHLFIOALCPZ QFCARSRJSIOUG USKAZNEAOOUJCTOCEOYI GAWLNAOERNVT MEOMHTERJBGCFRFPHCTC PMIWAIRSOCAU ONBUFASPKEOZIKQYLEF TUOCISTADSZYM TQRNQSEOLBXTDGQKMREOAR JCMYAGOOGA TQZAWIJNMADPHFMSTJYS AZRZVTVJWRCX AFPELOHEOTCDDZAGGJDW EAKLFCRBNKMC PALLONE DI GRAVINA PECORINO SARDO PADDRACCIO FONTINA PECORINO SICILIANO CAPRINO FRESCO CRESCENZA PEPATO CAPRINO DI RIMELLA FIOR DI LATTE PROVOLONE CARNIA BUFFALO MOZZARELLA PIAVE CHEESE BERGKASE ROMANO TOMA DI GRESSONEY ROSA CAMUNA PECORINO BRUZZU PECORINO TOSCANO CASTELROSSO TALEGGIO TOMINO CAPRINO OSSOLANO DOLCELATTE CASALINA ASIAGO TOMA PIEMONTESE GORGONZOLA MORLACCO BITTO BRUS DA RICOTTA MOZZARELLA SCAMORZA GRANA CAPRINO
    [Show full text]
  • DINNER 4:30 - 9 P.M
    TURN ART LAYER OFF FOR PRINT / TURN ART LAYER ON FOR PDF / WEB SERVED DINNER 4:30 - 9 p.m. (10 p.m. Fri. & Sat.) CHEESES GARDEN & SMALL PLATES CHOICE OF THREE 15 PICKLED VEGETABLES 5 LITTLENECK CLAM TOAST 15 ALL FIVE 24 Bacon, preserved lemon chili butter, CRISPY POTATOES 7 parsley, white wine, grilled sourdough Served with seasonal accompaniments Herbs, Pecorino, aioli HUMMUS & LAFFA BREAD 12 MT TAM KALE CAESAR SALAD 8 Crisp chickpeas, soft-boiled egg, pickled vegetables, mint, Za’atar Bloomy rind, cow, Cowgirl Anchovy & roasted garlic dressing, Creamery, Petaluma, CA Parmesan, lemon, breadcrumb Add white anchovy 2 SMOKED TROUT DIP 11 CABOT CLOTHBOUND Lemon & caper vinaigrette, Aged cheddar, cow, Cellars at Jasper CITRUS MARINATED RAW house-made potato chips Hill, Greensboro, VT SCALLOPS 4 ea. Carta di musica, grapefruit, ROASTED CARROT & SQUASH 9 ARETHUSA BLUE Calabrian chili, radish, mint Aged cheddar, date vinaigrette, Blue, cow, Arethusa Farm. arugula, cashew Bantam, CT BERKSHIRE PROSCIUTTO TARTINE 14 CRISPY PORK RIBS 12 TARENTAISE Stracciatella, basil, saba, Whey polenta, chili honey, Alpine, raw cow, Spring Brook grilled sourdough fennel pollen, herbs Farm, Reading, VT Entrée portion 24 WILLOUGHBY Washed rind, cow, Cellars at Jasper PIZZA Hill, Greensboro, VT MARGHERITA 13 CACIO E PEPE 19 OYSTERS Tomato, fresh mozzarella, basil, Buffalo mozzarella, Caciocavallo, olive oil pecorino, garlic cream, black pepper, parsley 1/2 DOZEN 15 / DOZEN 30 PEPPERONI 14 Served with beet & cider mignonette, Tomato, pecorino, ITALIAN SAUSAGE & lemon,
    [Show full text]
  • S.Marzano Tomato, Basil & EVOO
    Pizze Tradizionali Altre Specialita’ dal Forno 12”Neapolitan style, high Hydration and 48 hours (Other specialties from the oven ) naturally leavened dough, hand stretched and baked Panuozzo Salernitano 16 for 60 seconds by skilled “Maestro Pizzaiolo” in Mozzarella, Sausage & Rappi in Garlic & Oil Acunto Napoli wood burning oven at 1000 degrees, Panuozzo Da Bronx 14 fragrant on the outside, soft in the inside, never crispy Mortadella, smoked mozzarella, pickled eggplant following Associazione Vera Pizza Napoletana rules Calzone San Gennaro 15 Served uncut. Substitution: NO GRAZIE Mozzarella, Sopressata salame, Pecorino romano Calzone San Matteo 14 Rosse ( S.Marzano tomato, basil & E.V.O.O.) Escarole, capers, olives, anchovies, mozzarella Margherita 14 Bastone 16 Mozzarella, basil, Parmigiano Reggiano Rolled pizza stuffed with eggplant parmigiana Diavola 16 Stella 16 Mozzarella, Spicy Calabrian Sopressata salame 8-point star pizza, each point stuffed with Capricciosa 17 smoked mozzarella, topped with baby arugola, Mozzarella, Mushroom, Parmacotto ham, olives Sausage, olives & cherry tomatoes Marinara (No cheese ) 15 Anchovies, Black Gaeta Olives, Capers, Garlic Regina D.O.P. 16 La Braceria Fresh imported Buffalo milk Mozzarella, (The Steakhouse ) Cherry Tomato, Oregano All Prime cut, grilled over coal, finished in wood burning oven Carminuccio 15 Pancetta, grated cheese mix Enoteca La Tagliata 27 Marinated Hanger tender Bianche no tomato sauce Costata di Vitello 28 Caprese 15 Bone-in French Veal Chop Mozzarella, Basil, CENTRO Rib Eye 32
    [Show full text]
  • Le Aziende Partecipanti All'edizione 2019
    Le aziende partecipanti all’edizione 2019 4 MADONNE CASEIFICIO DELL’EMILIA AIXTRA, S.C. Strada Lesignana, 130 Goikotxe, 12 - Bajo A 41123 Lesignana (MO) 01250 Araya (Araba) Tel. 059/849468 Spagna Fax 059/849468 Tel. 0034 620 911484 E-mail: [email protected] In Concorso: Idiazabal DOP Aixtra In Concorso: Parmigiano Reggiano DOP (24 Mesi) AIZPEA, E.Z. Aizpea Baserria 20212 Olaberria (Gipuzkoa) A & A FORMAGGI S.N.C. Spagna Via Casale di Sant’Angelo, 28 Tel. 0034 615 763131 00061 Anguillara Sabazia (RM) In Concorso: Idiazabal DOP Aizpea Tel. 06/99849207 E-mail: [email protected] ALAN FARM SOCIETÀ AGRICOLA In Concorso: Caciocardo; Caciotta Serafino; F.LLI ANDRIOLLO E FIGLI S.S. Ricotta Adriani; Caciolimone Via Migliara 51 Sx, 167 04014 Pontinia (LT) Tel. 0773/850147 AGASUR, S.C.A. E-mail: [email protected] C/ Limitación, 14 Web: www.caseificioalanfarm.com Polígono Industrial La Huertecilla In Concorso: Mozzarella Vaccina; Caciottone 29196 Málaga (Málaga) Morbido; Provolone Stagionato; Ricotta Spagna Vaccina Tel. 0034 952 179311 Fax 0034 952 179709 ALCHIMISTA LACTIS E-mail: [email protected] Via Sacrofano-Cassia, 4050 Web: www.quesoselpinsapo.com 00060 Sacrofano (RM) In Concorso: Queso Gran Reserva El Pinsapo Tel. 388/4678439 E-mail: [email protected] In Concorso: Stracchinato dell’Alchimista; AGRICOLTURA NUOVA S.C.S.A.I. Caciotta Gajarda; Ricotta alla Vecchia Via Valle di Perna, 315 Maniera; Ebriosus; Tufarina Veia 00128 Roma Tel. 06/5070453 ANDRE JUUSTUFARM OÜ E-mail: [email protected] Kambja Parisk, Talvikase Village Web: www.agricolturanuova.it 62028 Tartumaa In Concorso: Primo Sale; Pecorino Estonia Semistagionato; Pecorino Stagionato Extra; Tel.
    [Show full text]
  • Lunch Copy 2
    antipasti agrodolce calamari hot & sweet peppers, gaeta olives, sundried tomatoes 16 zuppetta scallops, shrimp, calamari, mussels, tomato stew 16 bruschetta heirloom tomatoes, evoo, basil, parmigiano reggiano 10 polpette della mamma maria meatballs, swiss chard, parmigiano reggiano 9 insalata mista local greens, fennel, radish, red onions, tomatoes, house vinaigrette 9 fresca local greens, marcona almonds, goat cheese, tomatoes, house vinaigrette 12 add shrimp 3, chicken 6, salmon 6 chopped local greens, free range chicken, apple, crispy speck, avocado, tomatoes, grana padano, house vinaigrette 14 panzanella heirloom cherry tomatoes, artichokes, gaeta olives, torn bread, tomato vinaigrette, shaved parmigiano 12 kamut corn, tomatoes, soppressata, celery, arugula, lemon, egg yolk 13 hot pressed sandwich boards all sandwiches are served with an organic kamut & cauliflower salad and on our signature microbatched breads handmade daily by Antimo DiMeo. italian proscuitto, coppa, soppressata, caciocavallo, fire roasted pepper puree, olives, lettuce, tomatoes 12 smoky meatballs marinara, smoked buffalo mozzarella, wilted arugula 11 turkey house roasted turkey, sundried tomato pesto, mashed avocado, pickled red onion12 nomadic zucchini puree, pickled eggplant, tomato confit, midnight moon goat cheese 11 happy duck pulled duck, cherry marmalade, crispy fingerling potatoes 12 shorti braised short rib, caramelized fig onion jam, horseradish aioli, arugula 12 pasta tortiglioni bolognese ragu, ricotta di bufala 14 bucatini all’ amatriciana guanciale, pomodorini,
    [Show full text]
  • Consultancy and Market Research Food and Dairy 1
    Consultancy and Market Research Food and Dairy www.clal.it CLASSIFICATION OF ITALIAN CHEESES According to the Italian law (Royal Decree n. 2033 of 1925), «cheese is the product obtained from whole or partly skimmed milk, or from cream, after coagulation by acidification or by renneting, also using starter bacteria or kitchen salt». Commonly cheese is considered to be a milk derivative, obtained by the precipitation of casein; therefore ricotta, which is obtained from whey, is not a cheese. Cheeses are classified on the basis of a series of parameters, which may be combined in several different manners. These parameters refer to: - type of milk employed - fat content - consistency, depending on moisture content - technology adopted during cheese-making and temperature of curd processing - duration of ripening - denomination. ►On the basis of the type of employed milk, cheeses are distinguished in: - cow milk cheeses - ewe’s milk cheeses - buffalo milk cheeses - goat milk cheeses For cheeses not produced from cow milk, indication of the species is mandatory. ►On the basis of fat content, expressed on dry matter, cheeses are classified as follows (Law n. 142/1992): - full-fat cheeses: fat content, expressed on dry matter, over 35% (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano-Reggiano, Pecorino, ecc.); - light (or semi-fat) cheeses: fat content varying between 20 and 35% on dry matter; - low-fat cheeses: obtained from skimmed milk; fat content below 20% on dry matter. It is noteworthy that for many P.D.O. cheeses obtained from partly skimmed milk (e.g. Grana Padano, Parmigiano-Reggiano, Asiago, Castelmagno, Raschera, etc.) the Product Specification only indicates a minimum fat content on dry matter.
    [Show full text]
  • Roberta Stocchi, Raffaella Branciari, 3 Anna Rita Loschi, Dino Miraglia, 3
    Italian Journal of Food Safety 2016; volume 5:5879 Differences in chemical, Introduction Correspondence: Stefano Rea, School of physical and microbiological Biosciences and Veterinary Medicine, University characteristics of Italian Burrata is a traditional cheese produced in of Camerino, via Circonvallazione 93/95, 62024 the Apulia Region (Southern Italy), particular- Matelica (MC), Italy. burrata cheeses made in Tel: +39.320.4381189 - Fax: +39.0737.403402 ly in Bari, Barletta-Andria-Trani and Foggia artisanal and industrial plants E-mail: [email protected] Provinces, as well as in Martina Franca, a town of Apulia Region in the Province of Taranto. The product is a Key words: Cheesemaking; Burrata cheese; Food pasta filata (stretched curd) cheese consisting quality; Food hygiene; Food safety. Stefano Rea,1 Leonardo Marino,2 of a filling made of cream mixed with moz- Roberta Stocchi,1 Raffaella Branciari,3 zarella cheese strips (usually leftovers from Contributions: the authors contributed equally. Anna Rita Loschi,1 Dino Miraglia,3 mozzarella production) inside an envelope Conflict of interest: the authors declare no poten- David Ranucci3 made of mozzarella. This product came proba- tial conflict of interest. School of Biosciences and Veterinary bly from the idea of reusing the scrap from mozzarella cheese production, and mixing it Medicine, University of Camerino, Received for publication: 10 March 2016. with cream to be used as filling of a cheese Matelica (MC); 2Veterinary Practitioner, Revision received: 27 April 2016. envelope shaped like a caciocavallo cheese Accepted for publication: 27 April 2016. Foggia; 3Department of Veterinary (Salvadori del Prato, 2001). Although burrata Medicine, University of Perugia, Perugia, cheese is not included in the list of EU protect- This work is licensed under a Creative Commons Italy ed agricultural products, it is listed in the reg- Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0).
    [Show full text]
  • Brochure Galati Eng.Pdf
    our Story Our products are nourished by the sun, the colors and flavors of Sicily, an island that boasts ancient traditions in cattle raising and milk production. Our cheese factory is located in a small farmhouse surrounded by greenery, which has gradually grown over the years and maintained those criteria of quality and authenticity that allow our products to distinguish themselves from other dairy products which can be found on the market. We make use of our own cattle to get the fresh milk we use in our production process. Genuineness is our distinctive brand and that is why we do not use genetically modified products. the tradition Mozzarella Fior di latte bocconcini Stretched-curd cheese which comes in 20g - 100g - 120g - 250 g Ingredients: - milk - rennet - salt Variable weight package. Did you know? Fior di latte Our bocconcini are made from milk which comes from a fine bovine breed mozzarella raised in Cinisi (a small seaside and mountain town with an agricultural and pastoral tradition located in western Sicily). Bocconcini Mozzarella blocks Stretched-curd cheese which comes in 1 kg Ingredients: - milk - rennet - salt 12 kg single pack Did you know? blocks Our mozzarella blocks are so tasty and soft they can be used not only to top your pizzas but also for making some delicious caprese. Mozzarella Mozzarella braids Stretched-curd cheese which comes in 2 kg Ingredients: - milk - rennet - salt Variable weight package. Did you know? braids Our mozzarella braids are still produced through an ancient processing which is strictly made by hand as required by the Sicilian tradition.
    [Show full text]
  • Pizza with All the Finest Ingredients, Made in Our Authentic Italian Wood-Burning Oven
    Enjoy a custom, 11" hand-crafted pizza with all the finest ingredients, made in our authentic Italian wood-burning oven. MAKE IT YOUR OWN Meat Pepperoni, Genoa Salami, Prosciutto di Parma, Prosciutto Cotto, ITALIAN WOOD Ham, Meatballs, Bacon, Italian Sausage, Chicken, Gyro & Chopped Steak BURNING OVEN Seafood UNLIMITED POSSIBILITIES Anchovies, Shrimp, Scallops & Calamari pizza Cheese Asiago, Feta, Ricotta, Parmigiano Reggiano, Mozzarella, ONLY AND ALWAYS Gorgonzola, Bleu Cheese & Buffalo Mozzarella Vegetables Tomatoes: Roma, Cherry or Grape, Diced or Sun Dried Peppers: Green, Red or Hot $ 95 Olives: Black or Green +tax Mushrooms, Arugula, Rapini, Spinach, Eggplant, Potatoes, Onions, Artichoke Hearts, Basil, Roasted Garlic, Broccoli & 9 Asparagus Sauces Tomato Sauce, BBQ Sauce, Pesto Sauce, Alfredo Sauce & Seasoned Olive Oil PMS 355 C PMS 1795 C (2 color version) (2 color version) 85C 16M 100Y 3K 9C 98M 93Y 1K (4 color version) (4 color version) Also enjoy Randazzo Pizza by the Jumbo Slice for $2.49 "You gonna Lov'a Dis'a Pizza! " PMS 355 C PMS 1795 C (2 color version) (2 color version) 85C 16M 100Y 3K 9C 98M 93Y 1K (4 color version) (4 color version) ALWAYS $ 95 Your choice of unlimited toppings 9 +tax Margherita Chicken BBQ Meat Lovers Tomato sauce, Buffalo mozzarella, basil & Grilled chicken, mushrooms, green peppers, Tomato sauce, pepperoni, Italian sausage, olive oil chopped onions, bbq sauce & mozzarella prosciutto cotto & mozzarella Italian Specialties: Neapolitan Philly Steak Nino Sfincione Tomato sauce, mozzarella, pepperoni, Alfredo sauce, chopped steak, mushrooms, Tomato sauce, roasted tomatoes, mushrooms, Old School Square thick crust Sicilian Pizza, mushrooms & fresh basil green peppers, chopped onions, mozzarella roasted garlic, prosciutto cotto & mozzarella sautéed onions, tomato sauce, provolone, & provolone caciocavallo, oregano, bread crumbs, extra Quattro Gusti virgin olive oil & optional anchovies.
    [Show full text]
  • Mozzarella Di Bufala
    Mozzarella di Bufala - Naples, Italy (All Levels) Description: Mozzarella di bufala (buffalo mozzarella) is a traditional Italian cheese made from the milk of the water buffalo. In Italy, it is produced under strict regulations and is mainly produced in the Campania, Paestum, and Foggia regions. There are farms around the Campania region that are open to tours. One that is easily combined with a Paestum tour is Tenuta Vannulo. ( http://www.vannulo.it/contatti.php?lang=en ) 1. This patch may be earned by participation as an individual or in a troop. Please follow Safety Wise when planning your outing. 2. The patch may only be earned by currently registered girls. 3. The patch is not official insignia. It may be worn on the back of the sash or vest. 4. The cost is $3.00 per patch. To earn this Badge: ● Daisy: Must complete tour of mozzarella farm (Step 2), complete one activity from each of the other steps. ● Brownie: Must complete tour of mozzarella farm (Step 2) and Step 1 (Learn new facts), also pick two other steps from which to complete one activity from ● Junior: Must complete Steps 1 (Learn new facts) and Step 2 (tour). Also pick one activity from the three other steps to complete one activity from. ● Cadette: Must complete Steps 1 and 2 and 4. Pick one activity from steps 3 and 5 to complete. ● Seniors / Ambassadors: Must complete Steps 1, 2, and 4. Pick two activities from steps 3 and 5 to complete Purpose: When I’ve earned this badge, I’ll know how mozzarella di bufala is produced will be able to relate its production to the local area.
    [Show full text]
  • CHEESE LIST with PLU.Xlsx
    COW'S MILK CHEESES FARMINGTON 1000 DAY GOUDA COTIJA MONTBOISSÈ AGED COMTE COTSWOLD MUENSTER ALPKASE CRANBERRY WENSLEYDALE MUSHROOM BRIE APPENZELLER CURDS, plain & ranch MUSTARD SEED GOUDA APPLEWOOD SMOKED CHEDDAR DELICE DE BOURGOGNE NEW WOMAN APPRICOT STILTON DEMILL SWISS OLIVE JACK ARMENIAN STRING CHEESE DOUBLE CREAM GOUDA PANEER ASIAGO BLUE EMMENTALER CAVE AGED PARMIGIANO REGGIANO ASIAGO PLAIN EUROCREAM PARMIGIANO RIND ASIAGO STAGIANATO FLORY'S TRUCKLE PECORINO TOSCANO ASIAGO WITH BASIL FONTINA FONTAL PEPPADO SPREAD ASIAGO WITH ROSEMARY FRENCH RACLETTE PIAVE VECCHIO BACON JACK FROMAGER D'AFFINOIS PICO de QUESO BARBERS VINTAGE RESERVE GARLIC JALAPENO CHEDDAR PLEASANT RIDGE BEECHERS SMOKED FLAGSHIP GHOST PEPPER JACK POINT REYES TOMA BEEMSTER CLASSIC GOUDA GOUDA BASIL GARLIC PORT DERBY BEEMSTER GARLIC GOUDA GRAFTON SMOKED CHILLI CHEDDAR PORTER CHEDDAR BEEMSTER HATCH CHILE GRANA PADANO PRAIRIE BREEZE BEEMSTER LITE GREEN PEPPER CORN RACLETTE PRIMA DONNA AGED BEEMSTER SMOKED GOUDA GRUYERE de COMTE PROVOLONE BEEMSTER XO GUINESS CHEDDAR RATTLESNAKE BELLAVITANO BLACK PEPPER HARLECH READING RACLETTE BELLAVITANO ESPRESSO HATCH CHILE CHEDDAR RED DRAGON BELLAVITANO GOLD HAVARTI - DILL RED LESTER BELLAVITANO MERLOT HAVARTI - HERBS & SPICES RENY PICOT SMOKED BELLAVITANO WHISKEY HAVARTI - HORSERADISH ROBIN COLBY BIG JOHN'S CAJUN HAVARTI - JALEPENO SAGE DERBY BIG RUSS BEER SPREAD HAVARTI - PLAIN SCORPION BLUEBERRY STILTON HERKIMER CHEDDAR SIRACHA CHEDDAR BOORENKAAS HOP ON TOP ST ANGEL BRIE BRICK CHEESE HOT HABAÑERO CHEDDAR SWISS RACLETTE BRUN-UUSTO IRISH CHEDDAR TALEGGIO BULGARIAN FETA KICK ASS CHEDDAR TCL CRAB DIP BUTTERKASE Le CHATELAIN CAMEMBERT TETILLA CACIOCAVALLO SMOKED LE ROULE TRUGOLE CANADIAN CHEDDAR LEMON ZEST STILTON VACHERIN CAVE AGED GRUYERE LEYDEN VAT 17 CHEDDAR CHALLENGER IPA CHEDDAR LIMBURGER VLASKAAS GOUDA CHEDDAR W/ CARAMELIZED ONION MAHON WIDMER 10 YR CHEDDAR W/ IRISH WHISKEY MANGO GINGER STILTON ZINGERMAN's PIMENTO CHIMAY TRAPPIST GRAND CLASSIC MARCO POLO CHOCOLATE CHEDDAR MELKBUS TRUFFLE GOUDA COCONUT GOUDA MIMOLETTE.
    [Show full text]