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Antipasti Primi Secondi Contorni Piadina Romagnola

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antipasti primi secondi contorni bresaola & rucola 18 calamarata 24 parmigiana di melanzane 26 misticanza 14 lombardia campania campania mixed baby greens with pecorino sardo, cured beef, arugula salad with pasta with sautéed calamari, crispy eggplant layered with san marzano hazelnuts & lemon vinaigrette parmigiano reggiano & lemon vinaigrette cherry tomatoes, garlic soffritto, tomato sauce, buffalo mozzarella white wine, calabrian chile & parsley & parmigiano reggiano bianca, rosso & verde 16 burrata & verdure 20 baby spinach, strawberries, red onion, puglia spaghetti con pomodorini & bottarga 24 pollo alla griglia 26 mozzarelline & balsamic vinaigrette italian burrata & roasted vegetables sardegna every region! bianca 16 & wood-oven baked flatbread sautéed cherry tomatoes with garlic soffritto, herb-marinated grilled mary’s organic gluten-free option available 2 calabrian chile & cortez bottarga chicken & grilled zucchini frisée, endive & pear salad with gorgonzola, gluten-free option available 2 walnuts & apple cider vinaigrette arancine 10 vegetarian option available pollo fritto 26 siciliana 16 sicilia fennel, orange, red onion salad with crispy rice balls with mozzarella & tomato filling lasagna alla bolognese 28 veneto herb-marinated fried mary’s organic black olives & orange vinaigrette emilia romagna chicken & crispy sage leaves caprese 18 spinach lasagna, béchamel, classic ragù & parmigiano reggiano panzanella 16 risotto alla milanese con ossobuco 38 heirloom tomatoes, cucumber, red onion, campania gluten-free option available 2 heirloom tomatoes, italian buffalo mozzarella, lombardia basil, housemade bread & red wine vinaigrette basil & oregano oven roasted veal ossobuco served on ravioli alla ricotta & limone 22 saffron & parmigiano reggiano risotto erbe cotte 8 lingua alla salsa verde 16 campania our garden’s leafy greens sautéed with housemade ravioli with bellwether ricotta, mint, insalata di polpo 28 garlic soffritto & calabrian chile piemonte butter, lemon juice, zest & parmigiano reggiano poached beef tongue carpaccio with salsa verde puglia poached rock octopus salad with red potatoes, gnudi al burro & salvia 22 animelle fritte 16 toscana celery & lemon vinaigrette lazio leafy greens & bellwether ricotta dumplings crispy lamb sweetbreads trippa alla romana 18 piadina romagnola with sage butter & parmigiano reggiano lazio flatbread sandwich 18 honeycomb tripe savory tomato stew, gluten-free option available 2 insalata di nervetti 12 rigatoni con coda alla vaccinara 28 pinot grigio, soffritto, mint & pecorino romano lombardia lazio caprese poached beef tendons salad with carrots, celery, pasta with braised bone-in oxtail, heirloom tomatoes, branzino all’acqua pazza 36 onion, lemon vinaigrette & parsley san marzano tomatoes, pine nuts, italian buffalo mozzarella celery, raisins & parmigiano reggiano campania basil & oregano tagliere di salumi & formaggi 28 baked mediterranean bass filet gluten-free option available 2 parma & rucola three selections of Italian cheese, with cherry tomatoes, garlic & parsley prosciutto di parma cured meats & flatbread tagliatelle con i funghi di bosco 28 stracchino cheese fegato alla veneziana 22 gluten-free option available 2 trentino arugula housemade tagliatelle with sautéed veneto zucchine fritte 7 wild mushrooms, organic cream marin sun farms liver sautéed prosciutto & funghi fried zuchinni chips & parmigiano reggiano with white onions prosciutto cotto gluten-free option available 2 gluten-free option availble 2 sautéed wild mushrooms & truffle cream vegan option available impepata di cozze 24 burrata & prosciutto 28 campania salsiccia & cipolle italian burrata & prosciutto crudo di parma gnocchi alla romana 22 mediterranean penn cove mussels, housemade marin sun farms pork sausage, & wood-oven baked flatbread pan-roasted with garlic soffritto, white wine & bell pepper lazio onions gluten-free option available 2 baked semolina “gnocchi” with sage butter housemade organic crostini & pecorino romano porchetta & zucchine housemade marin sun farms porchetta sautéed zucchine vera pizza napoletana 07/19/2021 Our pizza napoletana is APN & VPN certified, which must be no larger than 11 inches with a raised-edge crust & a thin center, cooked for 90 seconds in a wood-burning oven at 900 degrees. The pizza is soft, elastic & easily foldable – not crispy. Chile flakes & parmesan aren’t traditional pizza condiments in Italy. We offer an amazing olio piccante instead! Our pizza is not cut, just like in Italy! pizza napoletana tsg classiche 24 organic margherita DOP 20 fornaio basil, san marzano dop tomatoes spicy salame, oven-dried tomatoes & mozzarella di bufala basil, bellwether ricotta & pecorino romano organic marinara 16 norcina oregano, garlic & san marzano dop tomatoes housemade marin sun farms pork sausage no cheese wild & porcini mushrooms, raw onion & smoked mozzarella di bufala carbonara vegetarian 22 organic soft egg, guanciale & pecorino romano stella alpina bottarga arugula, mascarpone cortez bottarga (cured fish roe), & parmigiano reggiano shavings caramelized onions LOCAL, ORGANIC & no tomato carciofi & porcini marinated artichoke hearts, artichoke purée, boscaiola Italian ingredients porcini mushrooms & smoked buffalo mozzarella housemade marin sun farms pork sausage no tomato wild & porcini mushrooms & white truffle cream pere & grana ` diavola organic pear, parmigiano reggiano spicy salame & four cheeses porchetta & rucola estate housemade marin sun farms porchetta, Our mission at Ca’ Momi is to offer an obsessively authentic Italian cherry tomatoes, basil, arugula, arugula, pecorino romano & taleggio cheese garlic & buffalo mozzarella culinary experience with a menu heartcrafted of traditional Italian dishes no tomato italiana that have been preserved for countless generations. erbe & ricotta prosciutto di parma, arugula, crescenza cheese & parmigiano reggiano sautéed leafy greens, bellwether ricotta Out of respect for this history and our Italian grandmas, & buffalo mozzarella mortadella we respectfully decline requests for substitutions & modifications, mortadella, ricotta & pistacchio cipolle but will gladly remove ingredients to accommodate dietary needs. red onion, bellwether ricotta, garlic & thyme no tomato no tomato napoletana quattro formaggi anchovies, black olives & basil four cheeses crudo & burrata prosciutto di parma & burrata capricciosa pizza dough prosciutto cotto, wild & porcini mushrooms ca’ momi housemade pizza dough 7 & marinated grilled artichokes gluten free option available 9 schiacciataorganic wood-oven flatbread 26 gluten-free option available 2 calzoneprosciutto & funghi ~ all’olio | evoo 5 san marzano dop tomatoes, mozzarella, ~ rosmarino & olio | rosemary & evoo 5 wild & porcini mushrooms & cooked ham ~ guanciale | cured pork cheek 8.
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    Dining Out Special. Italian Meat Dishes in Town Published on iItaly.org (http://www.iitaly.org) Dining Out Special. Italian Meat Dishes in Town Tommaso Cartia (November 17, 2016) In the Italian dietary tradition, meat has a long and articulated history with roots stretching to antiquity, in which cultural, economical and social aspects are bonded together. Therefore one can distinguish different culinary approaches to meat consuming. In the Middle Ages, the Lord's supper was rich on wild game meats while the peasants' diet was poorer-they couldn't even afford pork, Page 1 of 8 Dining Out Special. Italian Meat Dishes in Town Published on iItaly.org (http://www.iitaly.org) then considered a rich privilege for the wealthy. Many of the typical meat-based recipes you can savor today were born in the taverns and squares of Italy’s many cities and they mirror the diverse regional identities that shaped the country’s modern food map. Armed with bow and arrow, we’ve been haunting the jungles of the New York City restaurant scene to capture the best Italian meat dishes on offer, to make you taste all the richness of that eclectic gastronomy tradition. We ventured to the West Village and Lower Manhattan to discover the homemade grilled Sicilian meatballs and the Roman classic “Saltimbocca.” We scurried up to Midtown and all the way to the Upper East side to nd the “Milanese Veal Chop” or the “Ossobuco.” We hopped up to the Bronx to savor some typical Campania-style meat dishes, crossed bridges to get to Queens where we found authentic Abruzzo meat recipes, and reached all the way down to Brooklyn to catch a “Maialino da Latte.” Last but not least, we sailed on a boat to Staten Island and a er a long crossing we crashed at the Sicilian tavern of Capizzi, where we were treated with the secret recipe of “Pollo Nonna Lucia.” Here is the story of our journey among some of the best kept culinary secrets we discovered.
  • Perfect Soft Mozzarella

    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.