Bar314 Take out Menu

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PIZZA (substitute gluten free dough +3) Sauce Margherita mozzarella, grana, basil 12 NYC mozzarella, grana, pecorino, oregano, garlic 14 1260 meatballs, ricotta, pecorino, black pepper 15 Bari anchovy, broccoli rabe, garlic, grana 14 Picca caciocavallo, hot sausage, red onion, chillies 15 314 ezzo pepperoni, gorgonzola, mozzarella, hot honey 15 TAKE OUT MENU Morningside eggplant, olives, oregano, capers, pecorino 14 Riverside 1260 Amsterdam Avenue Sicilian tuna, red onion, cherry peppers, arugula, grana 15 New York, NY 10027 No Sauce (on the corner of 122nd St) Sweet Cheeks guanciale, caramelized onion, mozzarella, pecorino, hot honey 15 Delivery Hours: Manhattanville Mon thru Sun – 11am-10.pm spinach, sun dried tomatoes, garlic, chillies, lemon, taleggio 14 Babba guanciale, taleggio, mushroom, truffle pate 18 Tel: 646-682-7645 Volta Tel: 646-682-7646 oregano, post oven marinated tomatoes, coppa, burrata, sea salt, evoo 17 Meucci mozzarella, sausage, radicchio, gorgonzola, balsamic reduction 15 @bar314_nyc Additonal Toppings www.bar314nyc,com +$1 +$2 garlic, basil, grana, pecorino, anchovy, olives, ricotta, arugula, broccoli rabe, caciocavallo, mushrooms, onion, eggplant, chillies, capers, cherry peppers, caramelized onions, hot honey gorgonzola, truffle pate +$3 +$4 taleggio, mozzarella, pepperoni, sausage, burrata, guanciale, coppa, prosciutto, BAR 314 IS COMMITED TO BEING A PLASTIC-FREE ESTABLISHMENT meatballs bresaola, tuna UTENSILS WILL NOT BE PROVIDED UNLESS REQUESTED SMALL PLATES Crostone NOT PIZZA grilled homemade sourdough, prosciutto, radicchio jam, burrata, balsamic reduction 10 Orecchiette Carrozza broccoli rabe pesto, sun-dried tomatoes 14 fried burrata, tomato sauce, hot honey 6 add sausage +3 Baccala Dry-Aged Beef Burger salt cod fritters, house-made tartar sauce 8 house-made pretzel roll, sautéed mushrooms, caramelized onions, taleggio, Millefoglie di Zucchine hand cut fries, 314 sauce 17 layered zucchini with tomato sauce, grana, basil 9 Caponata sweet & sour eggplant 6 Polpette all beef meatballs pan-fried with tomato, onions, peppers 9 Tagliere DESSERT plate of mixed cured meats, cheeses and treats 12 / 22 Rapini Cannoli 7 grilled young broccoli with mixed mushrooms, stracciatella, Churros, cinnamon, nutella 7 shaved pecorino 8 A MODO NOSTRO hand cut fries, mornay sauce, guanciale, fried egg 9 Carciofi roasted artichokes with garlic, herbs and a lemon hollandaise 10 PUCCE Panzerotti (sandwich bread made from pizza dough) UNCH N LY AM PM MON FRI tomato sauce, mozzarella, grana 6 L O (11 -4 - ) mortadella, provolone 7 Arturo pepperoni, tomato sauce, caciocavallo 7 coppa, roasted peppers, olives, onions, mozzarella, arugula, mayo 13 Roberta grilled vegetables, sun dried tomatoes, stracciatella, SALADS red pepper sauce 10 Nonna meatballs, broccoli rabe, roasted red peppers, Bresaola caciocavallo 12 baby arugula, shaved mushrooms, grana, truffle oil, lemon dressing 12 Pugliese Tai mortadella, stracciatella, eggplant, balsamic 11 mango, cucumbers, spinach, red onion, cherry tomatoes, chillies, basil, Mediterranea citrus-honey dressing 11 Sicilian tuna and provolone 12 Mistacanza mix greens, guanciale, roasted peppers, feta, olives, tomato, red onion, croutons, egg, anchovy dressing 14.

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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,
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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,
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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.
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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).
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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.
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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.
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GOURMET LINE Campania
GOURMET LINE THE CHEESES FOR EACH REGION Campania BUFFALO MOZZARELLA We have two types of mozzarella produced by two cheese factories located in the province of Salerno at the Gates of the National Park of Cilento and Vallo di Diano, in the valley at the confluence of the Alento river with the stream Selva of Saints. This area was declared not at risk dioxin. It is a mozzarella produced with pasteurized milk which has a longer maturity (21 days from the date of production), and another mozzarella produced from raw milk which has a shorter deadline (10 days from date of manufacture). Buffalo Mozzarella Bocconcini di bufala morsels of Buffalo Mozzarella) Size : gr 100/125/250 Size : gr50 Buffalo Cherries Aversana Smoked Mozzarella / nature Size : gr 25 Size : 500 g Buffalo "Treccia" (Plaited Mozzarella) Buffalo "Treccione" (Big Plaited Pozzarella) Size : gr 250/500 Sixe : kg 1 - 1,5 - 2 Keep it immersed in its own liquid until ready to eat (at the time of consumption it can also rinse if you prefer less tasty). After opening store it in a cool place. The ideal thing is to store envelopes intact in a "water bath (or bain-marie)" in cool water (15 ° C) in summer and warm (18-20 ° C) in winter. If stored in a refrigerator at a low temperature, for better taste it can soak in hot water (35-40 ° C) for about five minutes before consumption; however, it should be left at least half an hour at room temperature before placing it in hot water. BUFFALO CACIOCAVALLO (Buffalo Cheese) Il Caciocavallo Cheese is a raw milk cheese from Buffalo Cilento made with spun paste with a spherical shape with a diameter of 9-12 cm and a height of 12-20 cm.
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Perfect Soft Mozzarella
Perfect Soft Mozzarella Andrea Pelati November 26, 2015 1 INTRODUCTION Worldwide, there are many recipes and various types of Mozzarella produced in response to market demands and consumers. This webinar does not aim to provide an ideal recipe for the production of a good Mozzarella. Rather it will provide guidance to a broader vision, for those who want to know and produce this wonderful cheese. The dairy technologist needs to know how to produce the best product based in context of the raw material and market demands they operate in. 2 Perfect Soft Mozzarella Mozzarella is the most important and well-known representative of ''Pasta Filata''cheese. • Mozzarella dates back to the Medieval age. • Originated in Southern Italy • Primitive conditions of transport meant that the milk from buffaloes and cows arrived at the processing sites already containing acid. This ensured that the curd produced was stretchy and elastic. • Now in Italy, Mozzarella represents 20% of the national dairy production. • Various types of Mozzarella are produced, differing in shape, moisture and taste. 3 PASTA FILATA CHEESE • Pasta Filata cheese is distinguished by how it is made: stretching with hot water. • No other cheeses are made this way. • When added to hot water, the protein properties in milk become ''plastic'' thanks to the demineralization of the curd (calcium minerals) due to the acids produced by natural fermentation or chemical. • Includes fresh cheeses such as Mozzarella, semi-mature or seasoned cheese as Caciocavallo, Provolone and Kashkaval. 4 SOFT MOZZARELLA Soft mozzarella, often called ''Fior di latte'' or ''Bocconcino '' is probably the most well-known and important type of Mozzarella.
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Copy of Copy of Maroon Cake Business Tri-Fold Brochure
O U R C H E E S E D R I N K S MOZZARELLA / 4OZ $4.99 7916 S Warren Road SMOKED MOZZARELLA / 4OZ $5.99 Warren, IN 46792 Coca Cola $2.25 SHREDDED MOZZARELLA / 16 OZ $6.99 Fior di Latte, famously known as Phone: 260-355-5975 Sprite $2.25 mozzarella, is the most popular cows Diet Coke $2.25 milk cheese in the world. Traditionally www.golfodinapolidairy.com a product of the Italian region Pepsi $2.25 Campania, it is produced in the Lattari [email protected] San Pellegrino Flavored $3.10 Mountains located in the heart of the Lemonade $2.50 Gulf of Naples. Iced Tea $2.50 RICOTTA / 16OZ $8.99 Milk $2.25 Ricotta is a creamy, white, slightly sweet cheese with a soft texture and a Chocolate Milk $2.45 rich but mild flavor. This Italian cheese Natural Water $3.50 is made from whey proteins drained from cheeses such as mozzarella. It's Sparkling Water 3.50 name, ricotta, means cooked again, an Juice $2.50 obvious reference to the production MilkShake $5.50 method used to make it. BURRATA / PLAIN $ 9.99 PISTACHIO $11.99 TRUFFLE $13.99 C O F F E E WALNUTS $11.99 Burrata is a fresh, Italian, cow milk cheese made from mozzarella and Espresso single $1.60 cream. The cheese is presented in a bag and spun where the outer shell is Espresso double $2.40 solid mozzarella. While the inside Espresso macchiato $2.40 contains a mixture of stracciatella and cream, giving it a beautifully balanced Drip caffe $1.90 taste and soft texture.
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Seafood, Vegetable, Arugula, Lemon Caciocavallo Cheese, Citrus, Pecan Vinaigrette Pickles, Mostarda, Condimento Tomato, Fig Most
handmade in-house daily FRITTO MISTO 14 seafood, vegetable, arugula, lemon RISOTTO 16 pistachio pesto, pickled cipollini onion, parmesan SPRING SALAD 12 caciocavallo cheese, citrus, pecan vinaigrette AGNOLOTTI 18 mushroom, cherry tomato, preserved lemon, parmesan CURED SALUMI & CHEESE BOARD 17 RAVIOLI 18 pickles, mostarda, condimento crescenza cheese, harissa, sesame seeds, grilled broccoli, pecorino PORK MEATBALLS 13 ORECCHIETTE 19 tomato, fig mostarda braised lamb, charred corn, cherry tomato, parmesan MAFALDINI 18 FARM EGG** 11 polenta, foraged mushroom seared octopus, nduja, basil, crispy shallot BUCATINI ALL’AMATRICIANA 18 ARANCINI VERDE 12 pomodoro, calabrese chili, guanciale, pecorino olive & june classics classics & june olive roasted tomato aioli, taleggio, parmesan SAN DANIELE PROSCIUTTO 12 pickled texas strawberries, caper berries, whole grain mustard vinaigrette 44 FARMS NEW YORK STRIP** 36 CAPRESE SALAD 14 summer caponata, farro, red wine jus heirloom tomato, house mozzarella, aged balsamic SEARED BRANZINO 29 sicilian pesto, pickled peppers, grilled spring onion, eggplant BEET SALAD 13 torn burrata, farm greens, balsamic IO RANCH LAMB CONFIT 30 english peas, red beans, pickled onions, fresh mint TUNA TARTARE** 14 chermoula sauce, radish, carta di musica TEXAS WAGYU BEEF RIB 16 smoked balsamic, pickles, apple CHARRED GREEN BEANS 9 marinated soppressata, spinach, ricotta salata FRIED SHISHITO PEPPERS 9 lemon agrodolce, fennel salt RAINBOW CARROTS 9 ricotta, olive gremolata, mint, herb vinaigrette **There is a risk associated with consuming raw animal protein. If you have a chronic illness of the liver, stomach or blood or have immune disorder, you are at greatest risk of illness from meat. Parties of 6 or more will have a suggested gratuity of 18% indicated on their bill.
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California Cheese Processors List June 2019
California Milk Advisory Board 2316 Orchard Parkway Suite 200 Tracy, CA 95377 www.RealCaliforniaMilk.com California Cheese Processors List June 2019 The following is a list of California cheese processors (and other contacts) who are authorized to use the Real California Cheese® seal. Seal use is regulated by the California Milk Producers Advisory Board (CMPAB), an instrumentality of the California Department of Food & Agriculture, as a way of certifying that consumers are purchasing natural cheese made in California exclusively with California milk. All cheesemakers using the seal have undergone a special inspection by the CMPAB. Cheeses listed here are representative, but not inclusive, as new cheeses are being produced by California cheesemakers on a regular basis. Plant Styles & Varieties of Cheese Company Number Brand Name Cheese/Services ANDANTE DAIRY 06-00132M Andante Dairy Legato Soyoung Scanlan, Owner Locally Sourced Picolo (Triple Cream) Petaluma, CA 94952 Organic Largo (Triple Cream) Phone: 707-769-1379 Nocturne Email: [email protected] Website: www.andantedairy.com Retail Sales, Foodservice ANGELO & FRANCO 06-00004M Angelo & Franco Classic Ball (Mozzarella) THE MOZZARELLA GUYS The Mozzarella Guys Ovoline (Mozzarella) Angelo Tartaglia, CEO Bocconcini (Mozzarella) 3441 Jack Northrop Avenue Hawthorne, CA 90250 Ciliegine (Mozzarella) Phone: 310-263-0506 Organic Ovoline (Mozzarella) Email: [email protected] Organic Ciliegine (Mozzarella) Website: www.angeloandfranco.com Burrata Retail Sales, Foodservice Riccotta Marinated
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Alma Gourmet Ltd. 1
ALMA GOURMET LTD. 39-12 Crescent Street, L.I.C., New York, 11101 T: +1 (718)433-1616 | F: +1 (718)433-1630 [email protected] | www.almagourmet.com Presliced Prosciutto di Parma 12 oz SALUMERIA SPANISH CHACUTERIES Red Label Parma Boneless AG Select 16 lb Lardo Iberico 1.2 lb Black Label Parma AG Select (18 month) 16 lb Jamon Iberico Puro Bellota Bone-in Fermin 16 lb Prosciutto di Parma (24 month) 16 lb Serrano Ham Noel 12 lb Bone-in Prosciutto Parma Galloni 16 lb Weight is Approximated ** San Daniele Prosciutto AG Select 16 lb HUDSON VALLEY DUCK FOIE GRAS Prosciutto Toscano Boneless DOP 14 lb Foie Gras Fresh Hudson Valley A Grade lb Parmacotto Ham 15 lb Foie Gras Fresh Hudson Valley B Grade lb Mortadella Veroni 15 lb Foie Gras Mousse 10 oz Parmacotto Tartufato 16 lb Duck Smoked Breast Hudson Valley 14 oz Cotechino di Modena IGP 500 gr Duck Prosciutto Hudson Valley 11 oz Finocchiona Salami 15 lb Bresaola Alma 4.5 lb CHEESES Coppa Alps (sweet or hot) 3 lb Grana Padano DOP (18 month) 3.5 lb Felino Salumi Artisanal 1.5 lb Parmigiano Reggiano DOP (24 month) 3.5 lb Speck Alto Adige IGP 5 lb Pecorino Romano Brunelli DOP 3.5 lb Pancetta Beretta 5 lb Pecorino Gran-Cru Academia Barilla 3.5 lb Guanciale 5 lb Moliterno Cheese 3.5 lb Culatello Domestico 8 lb Cacio de Roma 1 lb Prosciutto Cotto Alma 16 lb Provolone Valpadano DOP 5 lb Porchetta Alma Imported 10 lb Caciocavallo DOP 5 lb Nduja Hot Spreadable Salami 8 oz Caciocavallo Podolico 5 lb Weight is Approximated ** Mascarpone Mauri 250 gr FERRARINI SALAMI Weight is Approximated ** Import Salami Parma 1.3 lb IL PARCO BUFALA D.O.P.
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