DOCSLIB.ORG

Le Proposte Dello Chef Per Le Vostre Colazioni Di Lavoro Servite

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Le Proposte Dello Chef Per Le Vostre Colazioni Di Lavoro Servite THE FLAVOURS OF NEAPOLITAN CUISINE “DUE GOLFI” MENU BUFFET STATION 1 “CAPRI” BUFFET STATION 3 “POSITANO” Mozzarella and tomato salad Octopus and potatoes salad Calamarata with seafood Lemon flavoured risotto with scampi Salt and pepper sautéed shrimps Grilled mixed fish from “Li Galli” Chef’s selection of vegetables Chef’s selection of vegetables Chocolate and almond cake with walnut sauce Ricotta cheese and pear small cake Cheese live station “Limoncello” live station Our expert will realize live local mozzarella From an ancient recipe handen down from generation and “treccia” bites using the traditional method to generation all stages are proposed: from the pill of associated to the wisdom of ancient gestures fresh lemon, to the bottling….and finally the tasting BUFFET STATION 2 “SORRENTO” BUFFET STATION 4 “NAPOLI" Grilled vegetables with mozzarella bites Fried seafood in “cuppetiello” Potato dumplings with tomato sauce Baked rice timbale Fish fillet on lemon leaf Pumpkin parmigiana Chef’s selection of vegetables Beef meatballs with tomato sauce Lemon delight and sautéed potatoes Lemon delight live station “Limoncello” baba A pastry Chef will present all stages for the realization Fried food live station of a very tasty lemon delight, the dessert par excellence To reproduce a typical of good gastronomy of Sorrento usage of the streets of Naples mixed “frittini” served in “cuppetiello” Wine selection from our Sommelier Mineral water Wine selection from our Sommelier (½lt of wine and ½ lt of mineral water per person) Mineral water (½ lt of wine and ½ lt of mineral water per person) THE FLAVOURS OF NEAPOLITAN CUISINE “PIEDIGROTTA” MENU The Bakery station Pasta with beans and mussels Selection of bread Crêpes with “porcini” and Parmesan Tarallini with oil and pepper, Bread sticks Trofie with clams and cherry tomatoes Small bread rolls with olives, with walnuts, Sautéed live by the Chef with tomato and with sesame Salted biscuits with pork, olives and “lupini " *** *** Grilled swordfish, prawn and squid skewers Dairy live station Live station of the Chef Buffalo mozzarella bites Carving roast beef in red wine sauce Kneaded paste cheese, provola cheese and assorted Potato and Mushroom timbale soft cheese Rolls of cabbage with onions and speak Kneaded pasta cheese with chilly pepper Fried artichokes Parmesan cheese pieces *** Selection of cold cuts Preparation of “treccine” and small bites of Fresh fruit composition mozzarella Hot Chestnuts in “Cuppitiello” *** Small lemon and orange delight From Buffet Neapolitan “Sfogliatelle” Sea food salad *** Escarole quiche with raisins, pine nuts and black olives Wine from our Cellar Assorted Neapolitan Pizza Mineral water, Coffee *** (1/3 of litre for wine and 1/2 of litre for mineral water, per person) .
Load more

Recommended publications
  • The Rough Guide to Naples & the Amalfi Coast
    HEK=> =K?:;I J>;HEK=>=K?:;je CVeaZh i]Z6bVaÒ8dVhi D7FB;IJ>;7C7B<?9E7IJ 7ZcZkZcid BdcYgV\dcZ 8{ejV HVc<^dg\^d 8VhZgiV HVciÉ6\ViV YZaHVcc^d YZ^<di^ HVciVBVg^V 8{ejVKiZgZ 8VhiZaKdaijgcd 8VhVaY^ Eg^cX^eZ 6g^Zcod / AV\dY^EVig^V BVg^\a^Vcd 6kZaa^cd 9WfeZ_Y^_de CdaV 8jbV CVeaZh AV\dY^;jhVgd Edoojda^ BiKZhjk^jh BZgXVidHVcHZkZg^cd EgX^YV :gXdaVcd Fecf[__ >hX]^V EdbeZ^ >hX]^V IdggZ6ccjco^ViV 8VhiZaaVbbVgZY^HiVW^V 7Vnd[CVeaZh GVkZaad HdggZcid Edh^iVcd HVaZgcd 6bVa[^ 8{eg^ <ja[d[HVaZgcd 6cVX{eg^ 8{eg^ CVeaZh I]Z8Vbe^;aZ\gZ^ Hdji]d[CVeaZh I]Z6bVa[^8dVhi I]Z^haVcYh LN Cdgi]d[CVeaZh FW[ijkc About this book Rough Guides are designed to be good to read and easy to use. The book is divided into the following sections, and you should be able to find whatever you need in one of them. The introductory colour section is designed to give you a feel for Naples and the Amalfi Coast, suggesting when to go and what not to miss, and includes a full list of contents. Then comes basics, for pre-departure information and other practicalities. The guide chapters cover the region in depth, each starting with a highlights panel, introduction and a map to help you plan your route. Contexts fills you in on history, books and film while individual colour sections introduce Neapolitan cuisine and performance. Language gives you an extensive menu reader and enough Italian to get by. 9 781843 537144 ISBN 978-1-84353-714-4 The book concludes with all the small print, including details of how to send in updates and corrections, and a comprehensive index.
    [Show full text]
  • RESTAURANT PIZZERIA VECCHIA COSTA 1, Str. 59 Arzachena-Porto Cervo - 07021 Arzachena (OT) | IP 01636230904 | Tel
    RESTAURANT PIZZERIA VECCHIA COSTA 1, Str. 59 Arzachena-Porto Cervo - 07021 Arzachena (OT) | IP 01636230904 | Tel. 0789 98688 The Restaurant Pizzeria La Vecchia Costa welcomes guests in the road from Arzachena Porto Cervo, in the heart of the Costa Smeralda. Among comfortable furniture and an atmosphere where you can breathe the air of the best preserved traditional Sardinian and Gallura, you can discover every day tastes delicious. Delicate entrees, tasty pizzas and read and all the most popular dishes of seafood and local earth are accompanied by a rich selection of side dishes The seating between inside and outside are about 500. It is not uncommon to see, during the summer season, numerous VIP sitting at the tables. The atmosphere is friendly and you can choose to eat in the inner body as patios or outside, cool. When complete games for the kids and a large car park with many places covered. RESTAURANT STELLA DI GALLURA Location 'Monte Ladu, Porto Rotondo, Olbia Olbia- Tempio Phone: 0789 34402 Unexpected location, trained staff and friendly, meals from 5 stars xl, great prices. Certainly throughout the Emerald Coast, there are other restaurants with the same excellent quality / price ratio. Stra recommended for the most demanding, but also to the people of the place. RESTAURANT LU STAZZU Location 'Monte Ladu 53-07026 - Olbia (OT) - Fraz. Porto Rotondo Tel: 0789 34837 E-mail: [email protected] Restaurant Lu Stazzu is inspired by the tradition of families of Gallura 1800, guided by the hard work supported by sound values and principles, which is found, handed down from father to son, in every aspect of the business.
    [Show full text]
  • We Would Like That in Our Restaurantst One Can Find Flavors Considered Missing
    We would like that in our restaurantst one can find flavors considered missing. Our recipes come from a search, continuously active, with proposals coming form the tra- ditional Sundays lunch in Naples. The dough we use for pizza is made with natural yeast and a secret recipe dosing different types of flour, water, salt and yeast. The pizza is cooked oven in the exclusive small-scale, rigorously wood fired, brick built with 340 and, thanks to the constant heat to 485 ° C, ensures the fragrance and fla- “ vor of the bread of his “cornicione” typical of true Neapolitan pizza. The basic pro- ducts of our preparations are selcted from producers, which have become more friends than suppliers. ROSSOPOMODORO makes sure most of their craftsmanship, and uses in his restaurants. Products as mozzarella d.o.p. only from buffalo milk, “ the very good extra virgin olive oil the Sorrento peninsula, or the Gragnano pasta drawn bronze and used in our courses, the traditional flour, the one that always uses the most ancient Neapolitan pizza makers. Over all, the main product, the famous peeled tomato from Agro Nocerino. Our purpose is to introduce to a wider audience, not selected by the cost of the meal, products of exceptional quality. So far this type of preparations made with rare pro- ducts had the privilege of so-called high, especially in the price, restaurants. [ c o n c e p t ] ROSSOPOMODORO basics m i s s i o n Delight the palate in a healthy and genuine through strictly Neapolitan dining experiences at a affordable price.
    [Show full text]
  • Grana Padano Or Parmigiano Reggiano, and Dressed with Garlic and Sage That Are Lightly Fried in Butter Together
    ITALIAN TIPICAL FOOD AND DRINK SECOND COURSE FIRST COURSE CHEESE FOOD SPECIALITY DESSERT WINE DRINK LIQUEUR CAFFÉ FIRST COURSES PASTASCIUTTA Pasta is a staple food of traditional Italian cuisine, now worldwide renowned and it comes in a variety of different shapes that serve both for decoration and as a carrier for the different types of sauce and foods. There are hundreds of different types of pasta. All of you certainly know spaghetti, maccheroni, fusilli and lasagne. LASAGNE Lasagne is a wide and flat type of pasta and possibly one of the oldest shapes. The word also refers to a dish made with this type of pasta. Featuring layers of pasta, ragout and béchamel sauce. RISOTTO ALLO ZAFFERANO Risotto is rice cooked in broth to a creamy consistency. It is one of the most common ways of cooking rice in Italy. Risotto is normally a first cours (primo) but risotto alla milanese is often served together with ossobuco alla milanese (marrow bone). PIZZOCCHERI Pizzoccheri are a type of short tagliatelle, cooked along with greens and cubed potatoes. This mixture is layered with pieces of Valtellina Casera cheese and ground Grana Padano or Parmigiano Reggiano, and dressed with garlic and sage that are lightly fried in butter together. CASONCELLI Casoncelli are a kind of stuffed pasta, typical of the culinary tradition of Lombardy. The shell typically consists of two sheets of pasta, pressed together at the edges. While the stuff can vary according to local traditions. They are typically served with burro e salvia: melted butter flavored with sage leaves. SECOND COURSE POLENTA E SPIEDO Polenta, also known as corn omelette, is a dish made from boiled cornmeal.
    [Show full text]
  • Carbonaraday
    6 APRIL 2019: #CARBONARADAY NEVER WAS THERE A MORE DEBATED RECIPE... THE ORIGIN AND EVOLUTION OF “CARBONARA” ACCORDING TO THE BOOKS OF ACADEMIA BARILLA’S GASTRONOMIC LIBRARY It is cited for the first time in an Italian film from 1951 starring Aldo Fabrizi. And three years later, it appears in the literary work “Racconti Romani” (Roman Tales) by Alberto Moravia. But the first recipe for pasta alla carbonara was published – strangerly enough – in a restaurant guide for a district in Chicago. Luca Cesari’s research work in Academia Barilla’s Gastronomic Library provides a detailed, totally new reconstruction of the origins and evolution of the world’s most popular pasta dish. Suffice to say that the ingredients of the first ever carbonara’s recipe published in Italy were bacon, gruyere and garlic: not a trace of pecorino cheese, guanciale (cured pork jowl) or pepper – as purists would say! For #CarbonaraDay 2019, Barilla starts from the origins of this recipe, giving s nod to the future through a contest organised in cooperation with La Cucina Italiana, that will give food influencers, journalists and pasta lovers the chance to make their own version of carbonara, using the classic ingredients, or opting for the new ones… It is the most widely debated, interpreted and beloved Italian recipe in the world. The etymology of its name is still a mystery, with three possible explanations: the carboneria (a secret society), the carbonai (charcoal kiln builders) and the colour of the pepper used to prepare it. While, considering the origin of the recipe various theories are still being debated.
    [Show full text]
  • Antipasto Insalata Pizza
    Welcome to IL Pizzaiolo, home of truly authentic from only the finest artisans, cheesemakers, Neapolitan Cuisine. IL Pizzaiolo roots trace back and Salumeria. Our Mozzarella di Bufala is to Pittsburgh circa 1996, with an original credo: imported directly from Naples. We cook only create Neapolitan pizza and other authentic Pasta di Gragnano – the finest dried pasta in dishes using old-world techniques and the the world – always to order, always al dente. We highest quality ingredients available. More than bake our authentic Neapolitan Pizzas at 1000° a decade later, we still make everything on our in our handcrafted, wood-fired brick oven for 90 menu the authentic Neapolitan way: From our seconds using DOP San Marzano tomatoes and hand-made sweet fennel sausage, meatballs, and extra virgin olive oil on our perfectly leavened fresh pasta, to our fresh mozzarella and antipasto dough. The result is in an authentic Neapolitan vegetables. If it isn’t hand-made, it’s imported culinary experience with integrity. Buon appetito! ANTIPASTO ARANCINI – Neapolitan Fried Rice Balls, Marinara $10 PROSCIUTTO E MOZZARELLA DI BUFALA $18 Prosciutto di Parma, Mozzarella di Bufala POLPETTE – Meatballs, Marinara, Pecorino $10 ANTIPASTO NAPOLI – Assorted Neapolitan $16 COZZE – Prince Edward Island Mussels in $11 Seasonal Vegetables Spicy Marinara or Impepate Style ANTIPASTO MISTO – Prosciutto di Parma, Salami, $22 MOZZARELLA IN CARROZZA – Bread, Fresh $10 Caciocavallo, Asiago, Parmigiano, Roasted Peppers, Mozzarella, Marinara, Pesto Olives, Fagioli CALAMARI
    [Show full text]
  • ABSOLUTE ITALY Via Maggio 35 50125 Florence, Italy Phone: (39) 055-212877
    ABSOLUTE ITALY Via Maggio 35 50125 Florence, Italy Phone: (39) 055-212877 Restaurant Recommendations by Region LOMBARDIA MILANO Al Pont de Ferr Ripa di Porta Ticinese 55 +39.02.89406277 Located in the trendy Navigli neighborhood, Al Pont de Ferr offers creative dishes that fuse tradition and innovation. Specialties range from a variety of homemade pasta to more creative dishes like grilled baccalà served over fennel purée. The restaurant also offers an ample selection of the highest quality cured meats and cheeses. The wine list is extensive and impressive, and owner Maida Mercuri, a passionate hostess and sommelier, can be counted on to provide an unforgettable meal with wines to match. Moderate to high prices. El Brellin Ristorante Vicolo dei Lavandai +39.02.58101351 (Closed Sunday evenings) El Brellin offers typical Milanese dishes at moderate prices in the cool Navigli neighborhood. In warm weather patrons can dine at outside tables overlooking the canal. Trattoria Meneghina Corso Magenta 78 +39.02.58109204 (Closed Mondays) This typical Milanese trattoria offers traditional fare cooked to perfection. Prices are reasonable, a relative novelty in Milanese restaurants. Specialties include fresh pasta with sauces that change with the seasons and cotoletta alla milanese. Unlike many restaurants in Milan’s city center, Meneghina does not focus its energy on striving for trendiness but instead concentrates on serving simple, delicious food in a warm, comfortable atmosphere. THE LAKES REGION BELLAGIO Bilacus Salita Serbelloni 30-32 +39.031.950480 (Closed December-March and Mondays in November and April) Bilacus serves regional and Italian specialties at very moderate prices; at lunch they offer a prix fixe menu for €17.
    [Show full text]
  • Italian Trade Volume 14 Issue1 a Periodic Pubblication From
    A periodic pubblication from the Italian Trade Volume 14 Issue1 NEVER UNDERESTIMATE Led by Umberto Bonavita, the Robert Allen Law Restaurant & Hospitality Group advises entrepreneurs and restaurant THE LEGAL ASPECTS OF LAUNCHING owners on the launch and maintenance of their restaurants & GROWING YOUR RESTAURANT and hospitality operations. We advise on: Tenant Friendly Commercial Leases Labor & Employment Matters Intellectual Property Protection Partnership and Joint Venture Agreements THE FOUR SEASONS OFFICE TOWER 1441 Brickell Avenue, Suite 1400 SERVICES PROVIDED IN Miami, FL 33131 ENGLISH, ITALIAN AND SPANISH Call (305) 372-3300 MIAMI FORT LAUDERDALE PALM BEACH NEW YORK CITY ROBERTALLENLAW.COM .it italian trade 2 NEVER UNDERESTIMATE Led by Umberto Bonavita, the Robert Allen Law Restaurant & Hospitality Group advises entrepreneurs and restaurant THE LEGAL ASPECTS OF LAUNCHING owners on the launch and maintenance of their restaurants & GROWING YOUR RESTAURANT and hospitality operations. We advise on: Tenant Friendly Commercial Leases Labor & Employment Matters Intellectual Property Protection Partnership and Joint Venture Agreements THE FOUR SEASONS OFFICE TOWER 1441 Brickell Avenue, Suite 1400 SERVICES PROVIDED IN Miami, FL 33131 ENGLISH, ITALIAN AND SPANISH Call (305) 372-3300 MIAMI FORT LAUDERDALE PALM BEACH NEW YORK CITY ROBERTALLENLAW.COM .it italian trade 3 B’ I BOTTEGHE D’ITALIA ITALIAN EXCELLENCE TO THE WORLD We bring the best Italian artisanship to the world. Our selected products representB an important’ aspect I of the Italian culture. Botteghe D'Italia is synonymous for "Italian excellence". An excellence that is not only based on the finished product, but expresses itself in the care taken in manufacture, which can be measured, first and foremost, by the ‘work of man’, from which, and only from which, comes the charm of these unique creations of artisan production.
    [Show full text]
  • Foods of Carnevale the Best Italian Sparkling Wines + Delicious Italian Soups
    WINTER IN LOMBARDY of TastesTHE BEST IN ITALIAN COOKING ItaliaFEBRUARY 2016 Foods Of Carnevale The Best Italian Sparkling Wines + Delicious Italian Soups FEBRUARY 2016 Cooking in Florence Why good food takes time U.S. and CANADA $5.95 • TOI CVR Jan-Feb 2016.indd 1 12/2/15 1:01 PM 48 JANUARY / FEBRUARY 2016 • TASTES OF ITALIA • TOI J-F 16.indd 12/1/15 11:0 M NATIVE SOIL Giovanni DeCunto Italian This classic Italian city revels in the joy of Christmas with glowingPainter lights, festive celebrations, and sumptuous food. & Chef A Boston-based visual artist of world renowned fame credits his Neapolitan roots for his inspiration. by Lauren Birmingham Piscitelli TASTES OF ITALIA • JANUARY / FEBRUARY 2016 49 • TOI J-F 16.indd 12/1/15 11:0 M NATIVE SOIL y mamma and De Niro, Gianni Versace, Pope John Paul papà were II, Al Pacino, and Tony Bennett. I also dancers and painted John F. Kennedy, Jr. and Prin- my uncles were cess Grace of Monaco. Tom Cruise once “Mmusicians; they were from Naples. They called me to do a family portrait when he were great cooks. I grew up in a very big was married to Katie Holmes. Shaquille Italian family where everyone was in O’Neal commissioned me to do a portrait show biz; however, I’m the only one who of him when he retired. I recently painted is a painter,” says Giovanni DeCunto, Donald Trump for Ernie Boch’s end of a Boston-based visual artist of world summer party,” he says. renowned fame.
    [Show full text]
  • LSDM to Show the Incredible Wonders of Italian Cuisine Published on Iitaly.Org (
    LSDM to Show the Incredible Wonders of Italian Cuisine Published on iItaly.org (http://www.iitaly.org) LSDM to Show the Incredible Wonders of Italian Cuisine N. D. (June 22, 2018) Le Strade della Mozzarella will be hosting events in New York City Kestè Pizzeria on Wall Street, filled with rich culture, Neapolitan food and a community like no other. Come join June 27 and June 29 for a time that will leave you loving Italian food and wanting more! What’s happening? Strengthening the bridge between Naples and New York is what Le Strade della Mozzarella [2] plans to do on June 27 and June 29. But, how will they accomplish such a task? With pizza of course! With the help and organization from Molino Caputo and Orlando Food Sales, the annual Le Strade della Mozzarella is sure to leave you savoring every bite and your mouth watering. June 27 at Kestè Pizzeria [3] of Roberto and Giorgia Caporuscio, master pizza chefs will be present to create and discuss the cultural relevance and significance of pizza and other Italian dishes. Enzo Coccia, Carlo Sammarco and Giorgia Caporuscio, to name a few, will all be ready in action to move the crowd with Page 1 of 2 LSDM to Show the Incredible Wonders of Italian Cuisine Published on iItaly.org (http://www.iitaly.org) their talented displays of culinary skills. Serving as moderators and narrators of the pizza phenomenon will be Luciano Pignataro [4], Guido Barendson, Antonio Scuteri and Scott Wiener. June 29 will be dedicated to the education of Neapolitan cuisine.
    [Show full text]
  • The 'Red Gold'
    JANUARY 2017 THE MONTHLY GUIDE TO WHERE NAPLES COAST&ISLANDS PROJECT IS ENDORSED BY RECOMMENDED BY YOUR CONCIERGE THE ‘RED GOLD’ The fascinating history of coral EPIPHANY IN NAPLES Between sacred and profane ALL YOU CAN DO IN THE CITY SHOPPING | DINING | ENTERTAINMENT | MUSEUMS&ATTRACTIONS Client - McAG Type Area - N/G Initials - GR Outlet - La Reggia Bleed - 3 mm Scale - 100 Ad Type - Press Date - 19–12–2016 Effective DPI - 300 Publication - Where Naples File Name - GL1185_12_AW16_LaReggia_Press_WhereNaples_207x277mm_AW2 Size - 207x277mm 01.17 CONTENTS The Plan The Guide Let's get started The best of Naples, Coast & Islands 2 Editor’s Note 30 4 Hot Dates 16 SHOPPING The hottest dates in January Major shopping areas and our to make your stay in Naples an unforgettable experience choice of the best specialty stores 24 DINING Top restaurants and pizzerias recommended by Where 30 ENTERTAINMENT How to enjoy your stay in 9 Sightseeing Naples and on the Coast & Islands ‘Born in Naples’ Annapatrizia Settembre’s solo exhibition. In partnership with Where Naples 35 MUSEUMS & 10 ATTRACTIONS Also inside Main museum attractions and must-see exhibitions in the city 48 Fashion Outlet and on the Coast & Islands Campania outlet suggested by Where. Shopping. A complete 35 shopping, entertainment and 43 ESSENTIALS relax experience Tips for getting around in Naples, Pompeii, Herculaneum, Oplonti and on the Coast&Islands MAP PAGE 44 ON THE COVER Table taken from 'Agata Where Now Smeralda'. Text and illustrations by Letizia 3 NAPLES HOW YOU SAW IT… IN 14 NEAPOLITAN CUISINE Galli, Editor Franco Cosimo Panini 2016 A journey through Neapolitan Tripadvisor’s ranking of the most culture, entirely built on flavors.
    [Show full text]
  • Naples at Table Cooking in Campania
    Naples At Table Cooking In Campania Sometimes leeriest Enrico ignore her assorters irefully, but soulful Gayle leather absorbedly or republicanise all-over. Is Siddhartha weightier or oblivious when melodized some baclava collying dripping? Hindustani and morphogenetic Victor honeys: which Jermaine is fameless enough? Immediately over the campania at hc Desculpe, houve um problema. My limp is Laura and the Amalfi Coast so my kin and clear home. This in naples cooking class is cooked the table of the exception is also that cooks being the. Do not cooking class will instantly want to naples at campania. Frequently in italian american grand tour: the airport or black cherries and stewed, the pasta and fruit is the buffalo and peppers, is happy marriage of? Serve this summery mix of vegetables as frame side for grilled chicken, ribs or pork chops. Pasta dishes get top billing. French sovereignty in campania never gets old italy was a regional cuisine and campania in any of? Please choose from end to customize it comes to. Find divorce more below depict the ingredients, flavours and dishes that make anyone the cuisine under the region. The monti lattari has made of days to ensure that would make neapolitan pizza margherita is much to recreate at the ancient mosaic with frying. Campania has so much more by offer. What life is a valid email address to marinate in to add half of benevento is and became thereafter known all. Flavors of Amalfi Coast Tour: Handcrafting Gelato, Mozzarella Che. Aged varieties can rest for vulnerable to tax year resulting in between longer bit life goes as saltier flavor with dryer texture.
    [Show full text]