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Non-Alcoholic Beverages Handcrafted Cocktails
HANDCRAFTED COCKTAILS Aperol Spritz | Aperol | Prosecco | Blood 12 Americano | Campari | Alessio Vermouth | 10 Orange Bitters | Simple Syrup | Orange Twist Fresh Lime | Bette Jane Ginger Beer | Over Caputo Bellini | Prosecco | St. Germain | White 13 Brooklyn | Bulleit Rye | Imbue Bittersweet 12 Peach Puree | Lemon Twist Vermouth | Foro Amaro | Up Barrel Aged Negroni | St George Terroir | 14 Grappa Sour | Poggio Basso Grappa | 10 Aperol | Camparo Antica | Fernet Branca | Up Cointreau | Lemon | Egg White | Peychaud | Up Cucumber Collins | Square One Cucumber | 12 Bit of Frost | Tahoe Blue | Boissier Dry 12 Lillet Blanc | Fresh Lemon & Cucumber | Over Vermouth | Spiced Agave | Up Daubigny’s Garden | Nolet’s | Lemon | Wildflower 13 Honey | Lavender | Up WINES ON DRAFT Glass | Carafe Glass | Carafe The Girls in the Vineyard | The Field 11 | 44 Acrobat King | Pinot Noir | Oregon 2013 13 | 52 Blend | Dunnigan Hills 2014 Jupiter | Sangiovese | North Coast 2012 9 | 36 Hanna | Sauv Blanc | Russian River Vly 2014 13 | 52 Artezin | Zinfandel | Sonoma County 2013 11 | 44 Miner | Chardonnay | Napa Valley 2013 16 | 64 The Rule | Cab Sauvignon | Napa Valley 2012 14 | 56 Hogwash | Rose of Grenache | California 2013 9 | 36 WINES BY THE GLASS SPARKLING & CHAMPAGNE Glass RED Glass Sommariva | Prosecco Superiore | Brut | 10 Brovia | Dolcetto | Alba Vignavillej 2013 13 Valdobbiadene NV Cantine Valpane | Barbera del Monferrato | 12 Ceretto | Sparkling Arneis | Langhe 2014 15 Piemonte 2013 J. Lassalle | Cachet Or | Premier Cru | 19 Ferrando | Canavese Rosso | Nebbiolo, 15 Champagne NV Barbera, Neretta | Ivrea 2013 WHITE & ROSE Querciabella | Chianti Classico | Toscana 17 2011 Botega Vinaia | Pinot Grigio | Della Venezie 2014 9 Pali | Pinot Noir | Riviera | Sonoma Coast 2012 14 Giovanni Almondo | Arneis | ‘Vigne Sparse’ | 11 Roero 2014 Peter Paul | Pinot Noir | Russian River 2012 16 Bibi Graetz | Vermentino | Toscana 2014 15 Subplot No. -
追求卓越 Passion for Excellence
追求卓越 PASSION FOR EXCELLENCE 2 公司简介 COMPANY PROFILE 成立于2016年 IL BUON GUSTO ITALIANO® 是由23家代表着意大利美食文化传统的意大利食品 公司组成的业务网络。我们商业模式的概念建立于公开透明、互相尊重及信任、思想及经验的 共享、以及附属机构自身资源投入的基础上。 拥有着广泛及多元化的产品组合,IL BUON GUSTO ITALIANO® 的企业宗旨是协助其附属机构提 高国际市场上的竞争地位、品牌形象与产品质量,在生产、贸易与分销层面中充分发挥和利用 协同作用。 在众多与我们合作的优势当中,其一便是与出口网络经理直接对接的机会,以便利于有效的全 面收集与获得相关产品范围和企业的信息。 IL BUON GUSTO ITALIANO® is a business network founded in 2016 and composed of twenty-three Italian food industry companies, representing the excellence of the Italian food traditions. Our network is a model of business combination based on target transparency with due regard for individuals, sharing ideas, experiences and projects with mutual trust and direct commitment of the affiliated companies. Counting on a wide product portfolio of specialties, IL BUON GUSTO ITALIANO® aims to help the companies part of the network improving their competitive position on international markets, promoting their brands and the high-quality of the products, exploiting and reinforcing synergies at a productive, commercial and distributive level. Among the advantages of working with us, we offer the possibility of interfacing directly with a single interlocutor, the Export Manager of the Network, in order to receive immediately all the information needed regarding the whole product range and the single companies. 23 公司 | Companies € 850.000.000 总营业额 | Total turnover 2020 22% 国际销售份额 | International sales share 1.800 员工总数 | Total employees 使命与愿景 MISSION & VISION 团队合作 - Teamwork 在成为一个企业网络之前,组成IL BUON GUSTOITALIANO®的是人际网络。我们企业网络的成功 基于企业之间的相互信任与知识共享。我们要求企业家们投入他们的时间和想法,从而携手不 断发展国内市场同时拓展国外市场。 这些企业价值观令IL BUON GUSTO ITALIANO®致力于在海外推广意大利丰富的烹饪文化,以及 教育海外客户如何辨认与选择高品质的正宗意大利制品。 Before being a network of companies, IL BUON GUSTO ITALIANO® is a network of people. The network works if there is mutual trust and sharing of know-how between the companies. What we ask to our entrepreneurs its their time and ideas, to continue to grow both in domestic and most of all in foreign markets, teaming up. -
Grilled Branzino Siciliano Green Beans, Red Onions, Evo 24 Veal Saltimbocca Prosciutto, Sage, Fontina & Green Beans 24 C
Fava Bean alla Toscana evo, sabe 7 Beet & Goat Cheese Salad blood orange, Caesar romaine, parmesan crostini 8 watermelon, parmesan 9 Chef’s House lemon-thyme vinaigrette 8 Fig & Gorgonzola balsamic reduction 7 Antipasti Board cured meats, peppers, cheeses 16 Bruschetta di Bufala evo, heirloom tomatoes 9 Italian Wedding Soup chicken meatball, ditalini, gremolata 7 Beef Carpaccio mixed field greens, spicy oil, parmesan reggiano & radish 12 Meatball al Forno beef, chicken, tomato pesto sauce 10 3 Cheese Flatbread goat cheese, gorgonzola, reggiano 5 Caprese mozzarella di bufala, vine tomatoes, basil 12 Tortellini Fonduta black truffle butter, parmesan 12 Garlic Flatbread rosemary, parmesan, evo, sea salt 5 Burrata heirloom tomatoes, arugula, sea salt, evo 13 Crispy Calamari & Shrimp truffle aioli, marinara 11 Tomato & Basil Flatbread parmesan, evo 5 Arugula shaved fennel, parmesan, lemon, evo 9 Roasted Mussels tomato basil fennel broth 12 Truffle Flatbread truffle butter, truffle mozzarella 8 Capellini Marinara sweet basil 11 (add meatball +2) Margherita tomato sauce, fresh mozzarella, basil 14 Orecchiette housemade sausage, rapini, chilies, evo, parmesan 14 Prosciutto di Parma arugula, tomatoes, shaved parmesan 16 Bucatini Arrabbiata spicy tomato sauce, housemade pancetta, parmesan 14 Roasted Rosemary Chicken fresh mozzarella, caramelized onions, asparagus, cherry heirloom tomatoes, fontina 15 Saffron Fettucine lobster, rock shrimp, roasted tomatoes, arugula, basil 22 Italian Sausage goat cheese, roasted peppers, crimini mushrooms, Black -
The Cook's Decameron: a Study in Taste: Containing Over Two Hundred Recipes for Italian Dishes
The Cook's Decameron: A Study in Taste: Containing Over Two Hundred Recipes For Italian Dishes Mrs. W. G. Water The Project Gutenberg Etext of The Cook's Decameron: A Study in Taste: Containing Over Two Hundred Recipes For Italian Dishes by Mrs. W. G. Water Copyright laws are changing all over the world, be sure to check the copyright laws for your country before posting these files!! Please take a look at the important information in this header. We encourage you to keep this file on your own disk, keeping an electronic path open for the next readers. Do not remove this. **Welcome To The World of Free Plain Vanilla Electronic Texts** **Etexts Readable By Both Humans and By Computers, Since 1971** *These Etexts Prepared By Hundreds of Volunteers and Donations* Information on contacting Project Gutenberg to get Etexts, and further information is included below. We need your donations. The Cook's Decameron: A Study in Taste: Containing Over Two Hundred Recipes For Italian Dishes by Mrs. W. G. Water June, 1997 [Etext #930] [Date last updated: March 5, 2004] ****The Project Gutenberg Etext of The Cook's Decameron**** ***This file should be named ckdec10.txt or ckdec10.zip**** Corrected EDITIONS of our etexts get a new NUMBER, ckdec11.txt. VERSIONS based on separate sources get new LETTER, ckdec10a.txt. This etext was prepared by Metra Christofferson, [email protected]. We are now trying to release all our books one month in advance of the official release dates, for time for better editing. Please note: neither this list nor its contents are final till Livros Grátis http://www.livrosgratis.com.br Milhares de livros grátis para download. -
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 -
Frosini Il-Secolo-Artusiano.Pdf
Artusi 11.indd I 18/06/13 07.29 Artusi 11.indd II 18/06/13 07.29 LE VARIETÀ DELL’ITALIANO SCIENZE ARTI PROFESSIONI 4 Artusi 11.indd III 18/06/13 07.29 Artusi 11.indd IV 18/06/13 07.29 ACCADEMIA DELLA CRUSCA IL SECOLO ARTUSIANO ATTI DEL CONVEGNO Firenze - Forlimpopoli 30 marzo - 2 aprile 2011 a cura di Giovanna Frosini Massimo Montanari Accademia della Crusca 2012 Artusi 11.indd V 18/06/13 07.29 Il volume è pubblicato con il contributo di Il convegno è stato promosso da Comune di Forlimpopoli Fondazione Cassa dei Risparmi di Forlì nell’ambito delle celebrazioni del 150° anniversario dell’Unità d’Italia PROPRIETÀ LETTERARIA RISERVATA Stampato in Italia ISBN 978-88-89369-40-1 Artusi 11.indd VI 18/06/13 07.29 IL SECOLO ARTUSIANO Artusi 11.indd VII 18/06/13 07.29 Artusi 11.indd VIII 18/06/13 07.29 UN NUOVO ITALIANO PER LA CUCINA Il centenario artusiano (1911-2011) si inserisce perfettamente all’interno delle celebrazioni dei 150 anni dell’Unità d’Italia. Sappiamo da tempo che la Scienza in cucina di Pellegrino Artusi fa parte a buon diritto di quel mannello di libri (e il pensiero va immediatamente a Pinocchio e Cuore) che sono entrati negli ultimi decenni dell’Ottocento nelle case di milioni di italiani e non ne sono più usciti; libri letti e riletti da intere generazioni che col tempo hanno mantenuto, anzi accresciuto, il loro successo popo- lare. Si tratta di capolavori che hanno contribuito a creare un colloquio fitto e intenso e una confidenza fiduciosa, soprattutto di donne e bambini, con un italiano scritto-parlato scorrevole e appropriato. -
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. -
Food & Entertainment
food & entertainment The world is your oyster with fabulous entrees and fantastic desserts served in some of the coolest dining spaces to be enjoyed in Asia. Try creating culinary masterpieces with recipes from our Star Chefs from the South East Asian region, or choose a new wine for your next meal pairing. If you're looking to chill out in style, consider the options in the Chill Out section or just relax and be catered to in gourmet style at our featured restaurants. Page 41 THE FROM WOK Local Chefs Beat 14 Contenders Fonterra Foodservices Malaysia recently held the inaugural Fonterra Foodservices Pastry Challenge 2009 at KDU College, Penang Campus, attracting 15 talented local chefs who competed in pairs for the top awards. The participants were required to present two cakes with the theme ‘Flavours of Penang’, to be designed, plated and served, all within three hours. Eric Cheam and his partner (centre) receive their award from Tan Chian Pang (left) and Sharifah Following the regional success of the Fonterra Foodservices Pastry Challenge in countries such as Hong Kong, Taiwan, Thailand, Philippines, Vietnam and Indonesia, Fonterra Foodservices, in collaboration with the Chef Association Malaysia, Penang Chapter, led the competition to the shores of Malaysia for the very first time this year. The maiden Pastry Challenge was officiated by Dato’ Kee Phaik Cheen, Chairman of the Penang Tourism Action Council (PTAC), who was represented by Cik Chef Shamsuri and Saifuddin from Le Meridien Kuala Lumpur Sharifah Loon, the Director of Tourism Malaysia, Penang Office. The Best Award Gold winner, chef Eric Cheam, received prize money of RM5,000 and will get to Malaysiana In Abu attend a Pastry Training Course conducted by Jean-Francois Arnaud, the acclaimed Master Pastry Chef Dhabi who has been conferred numerous awards, including the prestigious Best Pastry Chef of France. -
Il Modello Artusiano E La Gastronomia Italiana Fra Anolini, Agnolotti, Cappelletti, Tortellini
«LA CUCINA È UNA BRICCONCELLA»: IL MODELLO ARTUSIANO E LA GASTRONOMIA ITALIANA FRA ANOLINI, AGNOLOTTI, CAPPELLETTI, TORTELLINI Come osservava Pietro Camporesi già nel 1989, «L’importanza dell’Artusi è notevolissima e bisogna riconoscere che la Scienza in cucina ha fatto per l’unificazione nazionale più di quanto non siano riusciti a fare i Promessi Sposi»; lo studioso continuava sottolineando «il valore socioeducativo di un manuale che non è soltanto un libro di cucina come tanti altri: accanto a Cuore (e a Pinocchio) è uno dei massimi prodotti della società italiana del secondo ottocento, una di quelle bibbie popolari […]»1. L’affermazione è stata confermata dagli studi successivi: si vedano almeno le pagine impor- tanti di Alberto Capatti e Massimo Montanari, La cucina italiana. Storia di una cultura del 1999 (pp. 237-40)2, che riportano non a caso l’afferma- zione di Artusi, «Dopo l’unità d’Italia mi sembrava logica conseguenza il pensare all’unità della lingua parlata, che pochi curano e molti osteggiano, forse per un falso amor proprio e forse anche per la lunga e inveterata consuetudine ai propri dialetti»3. L’osservazione si inserisce in un contesto assai interessante sul piano delle notazioni linguistiche: infatti già dalla prima edizione4 nella ricetta del Cacciucco Artusi si soffermava con acu- tezza sulla variabilità diatopica nel linguaggio gastronomico, sia in senso onomasiologico sia semasiologico, con riferimento proprio a cacciucco e al suo equivalente adriatico brodetto (che però com’è noto a Firenze vale tutt’altra cosa5), con la conclusione: «La confusione di questi e simili ter- mini fra provincia e provincia, in Italia, è tale che poco manca a formare 1 Piero Camporesi, La terra e la luna, Milano, Il Saggiatore, 1989, pp. -
Italian Keittiöiden Aakkoset
Andreo & Katrina Larsen ITALIAN KEITTIÖIDEN AAKKOSET enogastronominen ensyklopedia ITALIA – SUOMI Italian keittöiden aakkoset © Andreo & Katrina Larsen Ulkoasu: R. Penttinen Kustantaja: Mediapinta, 2009 ISBN 978-952-235-084-8 JOHDANTO Italia koostuu kahdestakymmenestä eri alueesta ja 110 maakunnasta, jot- ka on kootttu yhtenäiseksi valtioksi vasta 1800-luvun lopulla (ensi kertaa sitten Rooman valtakunnan). Italian luonto vaihtelee viileistä vuoristois- ta lämpimiin rannikkoseutuihin ja pitkän historian saatossa niin etruskit, foinikialaiset, kreikkalaiset, germaanit, normannit kuin arabitkin ovat li- sänneet oman jälkensä Italian kulttuuriin sekä ruoka- ja juomatarjontaan. Maantieteestä ja historiasta johtuen kullakin Italian alueella on vahva ja omaleimainen ruokaperinteensä. Näinollen ei voi puhua yhdestä Italian keittiöstä, vaan Italian keittiöistä. Kuitenkin yhteistä koko Italialle on rak- kaus ruokaan, selkeys ja laadun ja raaka-aineiden kunnioitus. Italialainen ruoka kuuluu rakastetuimpiin maailmassa. Pizza, pasta ja spagetti ovat tuttuja sanoja kaikkialla, mutta tuhannet muut ruokaan tai juomaan liittyvät termit ovat tyystin tuntemattomia Italian tai jopa oman maakuntansa ulkopuolella. Asiaa mutkistaa lisää synonyymien suuri määrä; sama kala tai sieni esiintyy useilla täysin toisistaan poikkeavilla nimillä eri alueilla. Samakin sana voidaan kirjoittaa hieman eri tavoin eri puolilla ja rajamaakunnissa tuntuu naapurikielten vaikutus. Lisäksi yksi sana voi tarkoittaa monta eri asiaa. Italian enogastronominen (viiniin ja ruokaan liittyvä) -
One Territory, Infinite Emotions
www.turismotorino.org ONE TERRITORY, TORINO • Piazza Castello/Via Garibaldi INFINITE • Piazza Carlo Felice • International Airport (interactive totem) Contact centre +39.011.535181 [email protected] EMOTIONS. BARDONECCHIA Piazza De Gasperi 1 +39.0122.99032 [email protected] CESANA TORINESE Piazza Vittorio Amedeo 3 +39.0122.89202 [email protected] CLAVIÈRE Via Nazionale 30 +39.0122.878856 [email protected] IVREA Piazza Ottinetti +39.0125.618131 [email protected] PINEROLO Viale Giolitti 7/9 +39.0121.795589 [email protected] PRAGELATO Piazza Lantelme 2 +39.0122.741728 [email protected] SAuze d’OULX Viale Genevris 7 +39.0122.858009 [email protected] SESTRIERE Via Louset +39.0122.755444 [email protected] SUSA Corso Inghilterra 39 +39.0122.622447 [email protected] A CITY YOU City Sightseeing Torino is a valuable ally in your time spent WOULDN’T EXPECT in Torino. By means of this “panoramic” double-decker bus you will be able to discover the city’s many souls, travelling on two lines: “Torino City Centre” and If you decide to stay in Torino “Unexpected Torino”. You can’t get more or the surrounding areas for your convenient than that… holiday, our Hotel & Co. service lets www.turismotorino.org/en/citysightseeing you reserve your stay at any time directly online. Book now! ot www.turismotorino.org/en/book .turism orino.o ww rg/ w en Lively and elegant, always in movement, nonetheless Torino is incredibly a city set in the heart of verdant areas: gently resting on the hillside and enclosed by the winding course of the River Po, it owes much of its charm to its enchanting location at the foot of the western Alps, watched over by snowy peaks. -
Giovanni's Bar Happy Hour
Bar Menu Welcome to Giovanni Ristorante Our family arrived in America from Carini, Sicily and Pr. Avellino, Naples, Italy over forty years ago. They were in search of a better life for themselves and for future generations. Deep rooted in our family traditions are a welcoming nature, delicious food and a strong family structure. These are the traditions that we based the foundation of our restaurant upon. Giovanni's opened in 1999 and our family's passion for food and love of Italy keeps us dedicated to serving the freshest and most authentic Italian cuisine in all of Naples. -The Conigliaro Family Bar Happy Hour Daily 4:00pm-7:00pm 50 % off all of the following: -Bellini List -Martini List -Tropical Drinks List -Classic Cocktail List -Well Drinks -House Wines by the Glass -All Bottled Beers -All Beers on Tap -Russian Standard Vodka -Platinum Vodka -Bar Appetizers Giovanni's Bar Happy Hour -All happy hour drink specials are valid for purchase and consumptions at the bar only! -Happy Hour drink specials are not valid in our dinning room, for individuals, tables or private functions. -Happy Hour Drinks can not be purchased at our bar and be brought into our dinning room. Lunch Hours Dinner Hours Monday-Friday Mon-Sat 4:00pm-10:00pm 11:00am-3:30pm Sun 4:00pm-9:00pm Find us on Facebook, Twitter or www.giovanni-naples.com www.softcafe.com Happy Hour Bar Menu Daily 4:00pm - 7:00pm Bar Appetizers Mozzarella Fritta ................................................................................................................................................................................... $8.99 homemade breaded mozzarella cheese deep fried served with a side of our marinara sauce Zucchini Sticks ........................................................................................................................................................................................