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DAILY TAKEOUT & to GO- July 16-17 **Please Order 12-24 Hours
DAILY TAKEOUT & TO GO- July 16-17 **please order 12-24 hours in advance for pastas & sauces Pl/ease email orders to [email protected] (preferred) or call 609-654-0101. (Please do not leave a voicemail with your order) --------------------------------------------------------------------------------------------------------------------- TO GO Pastas & Sauces Fresh Pasta: Egg Pasta $5 1/2 lb, $8 1lb Gluten Free Pasta $7 1/2 lb, $12 1lb Squid Ink Pasta $8 1/2lb, $15 1lb Spinach Pappardelle $5 1/2 lb, $10 1lb --- Sauces: Tomato: $7 Pint, $12 Quart Spicy Tomato: (made from Chef Kevin’s 6 month fermentation process- if you like it spicy it is HOT): $8 Pint, $16 Quart Sun-Dried Tomato and Almond Pesto: $13 Pint, $25 Quart Boar: $20 Pint, $30 Quart Seafood Tomato Sauce: $12 Pint, $25 Quart --- Lasagna (Half-Pan) – must be ordered 24 hrs in advance (can be made gluten free- $5 extra) Cheese $25 Vegetable $30 Meat $30 MOLISE REGION Timballo di Melanzane – 11 thinly sliced eggplant layered with fresh tomato sauce, mozzarella, parmesan, baked in oven Orecchiette con Salsiccia – 13 orecchiette, sausage, roasted tomato sauce Agnello con Parmigiana di Melanzane – 36 seared rack of lamb served with eggplant parmesan (eggplant layered and fried with roasted pepper and tomato sauce), garlic scape puree, black olive lamb reduction sauce Mousse al Cioccolato con Composta di Albicocche – 7 chocolate mousse, apricot compote, almond crumb Antipasti CaVoletti di Bruxelles – 9 pan seared brussel sprouts, ricotta, provolone, brown butter sauce Polipo – 14 -
TAKEOUT DINNER MENU Available for Takeout with Curbside Pickup Tuesday-Saturday 4:00PM-8:00PM (Temporarily Closed Monday)
TAKEOUT DINNER MENU Available for takeout with curbside pickup Tuesday-Saturday 4:00PM-8:00PM (temporarily closed Monday). Order online at OLIOELIMONE.COM or call (805) 899-2699 Option 2 between 4 & 7:45PM. ANTIPASTI E INSALATE Seriola: Hamachi carpaccio, citrus zest, spring onion, Mozzarella Caprese: Fresh-imported buffalo sesame-soy infused oil 19 mozzarella cheese, vine-ripened tomatoes, basil 17 Tortino di Granceaola: Italian-style crab cake, arugula Burrata Primaverile: Burrata cheese, mixed baby & bell pepper sauces; mixed greens 20 lettuces, grilled eggplant, roasted bell peppers; Guazzetto con Crostino all’Aglio: Array of seafood, Olio e Limone dressing 19 spicy tomato-garlic broth, toasted country bread 22 Insalata di Lattughe Novelle: Mixed field greens, Timballo di Melanzane: Eggplant soufflé with goat tomatoes; Olio e Limone dressing 11 cheese center; fresh tomato-basil sauce 16 Carpaccio di Pere Bella Elena: Thinly sliced pears, Prosciutto con Bruschetta: Parma prosciutto; country mixed baby greens, gorgonzola cheese, walnuts; bread, chopped tomatoes, garlic & basil 17 Olio e Limone dressing 17 Carpaccio di Bue con Rugola e Parmiggiano: Thinly- Insalata Tricolore con Parmiggiano e Asparagi: sliced raw beef tenderloin, arugula, capers, shaved Endive, radicchio, arugula, asparagus, shaved parmesan; Olio e Limone dressing 18 parmesan cheese; Olio e Limone dressing 16 PASTE E RISOTTI Spaghetti alla Bottarga di Trapani: Spaghetti, Sicilian Ravioli d’Anatra ai Funghi Porcini: House made duck tuna roe, olive oil, garlic, chili flakes -
Un Viaggio Nel Sud Italia Attraverso Le Sue Materie Prime, I Suoi Gesti Antichi, Le Sue Ricette
Un viaggio nel sud Italia attraverso le sue materie prime, i suoi gesti antichi, le sue ricette. A journey to the South Italy through its raw materials, its ancient gestures, its recipes. shop at ILGOURMETTINO.COM #ilgourmettino PRIMI PIATTI First courses Preparati solo con pasta fresca. We only prepare fresh handmade pasta. 1. Orecchiette con zucchine, basilico e cacio ricotta Orecchiette with zucchini, basil and cacio ricotta 2. Ciceri e tria con rosmarino e ceci della Murgia Pasta and chickpeas from Murgia with rosemary 3. Tagliolini alla carbonara con guanciale Villani e pecorino foggiano Carbonara pasta with Villani bacon and pecorino cheese from Foggia 4. Troccoli con datterino salsato, stracciatella e basilico Pasta with sauced tomato, stracciatella and basil 5. Cavatelli con pesce azzurro**, pomodorini di Corbara e colatura di alici Cavatelli with bluefish**, cherry tomatoes from Corbara and anchovies INSALATE Salads 6. Puglia Pomodoro ciliegino, lattuga, tonno, centrioli e olive Peranzana Cherry tomatoes, lettuce, tuna, cucumber and olives Peranzana 7. Italiana Pomodoro ciliegino, mozzarella, rucola, lattuga e puntarelle Cherry tomato, mozzarella, rocket, lettuce and chicory 8. Tradizionale Melanzana grigliata, scamorza, riso, sedano, lattuga e salmone Grilled eggplant, scamorza cheese, rice, celery, lettuce and salmon 9. Armonia Caesar salad, zenzero, mandorle e uovo affumicato Caeser salad, ginger, almonds and smoked egg 10. Il Gourmettino Pere, noci, gorgonzola, lattuga Pears, walnuts, blue cheese, lettuce Senza glutine. / Gluten free. PANI E FARCITI DAL SUD Breads & Staffed from the South 11. Pane, stracciatella e capocollo di Martina Franca Bread stracciatella and capocollo from Martina Franca 12. Focaccia fave e cicorielle Focaccia fava beans and wild chicory 13. -
DIE PASTA UND DAS LEBEN Von Guido, Luca Und Paolo Bariila
DIE PASTA UND DAS LEBEN von Guido, Luca und Paolo Bariila 10 ACADEMIA BARILLA-WELTBOTSCHAFTER DER ITALIENISCHEN KÜCHE von Gianluigi Zenti 12 MEHR PASTA, BITTE von Massimo Bottura 14 ACH, PASTA! von Scott Conant 16 EINE KLEINE GESCHICHTE DER PASTA - DIE URSPRÜNGE 18 DIE KUNST DER PASTAHERSTELLUNG 28 PASTA AUS HARTWEIZENGRIESS 40 Bavette alla trasteverina (Bavette Trasteverer Art) 42 Bavette con catalogna e pate di olive (Bavette mit Endivien und Olivenpaste) 44 Bucatini al pecorino e pomodori (Bucatini nriit Pecorino und Tomaten) 46 Bucatini all'amatriciana (Bucatini mit Amatriciana-Sauce) 48 Bucatini alla Caruso (Bucatini ä la Caruso) 50 Bucatini alla domenicana (Bucatini mit Pilzen) 52 Bucatini alla marinara (Bucatini nach Fischerart) 54 Bucatini con mollica di pane (Panierte Bucatini) 56 Calamari con cozze e vongole (Calamari mit Miesmuscheln und Venusmuscheln) 58 Casarecce siciliane con finocchi, carote e cipolle (Sizilianische Casarecce mit geschmortem Fenchel, Möhren und Frühlingszwiebeln) 60 Castellane con calamaretti (Castellane mit Baby-Tintenfisch) 62 Cavatelli con pomodoro e ricotta marzotica (Cavatelli mit Tomaten und Ricotta marzotica) 64 Cellentani al sugo di verdure (Cellentani mit Gemüsesauce) 66 Cellentani al tonno (Cellentani mit Thunfisch) 68 Ditali con zucchine e ricotta (Ditali mit Zucchini und Ricotta) 70 Eliche bottarga, aglio e peperoncino (Eliche mit Fischrogen, Knoblauch und Chili) 71 Farfalle fantasia (Farfalle mit Prosciutto und Oliven) 72 Farfalle con capperi, tonno e menta (Farfalle mit Kapern, Thunfisch und -
Tullio Gregory
ILIESI digitale Memorie TULLIO GREGORY SAPIDA SCIENTIA PERCORSI GASTRONOMICI DA “IL SOLE 24 ORE” (1999-2018) Istituto per il Lessico Intellettuale2019 Europeo e Storia delle Idee ILIESI digitale Memorie 4 Secondo le norme dell’ILIESI tutti i contributi pubblicati nella collana sono sottoposti a un processo di peer review che ne attesta la validità scientifica Assistente editoriale ISSN Maria Cristina Dalfino 2283-5571 Progetto grafico Silvestro Caligiuri ILIESI digitale Memorie TULLIO GREGORY SAPIDA SCIENTIA PERCORSI GASTRONOMICI DA “IL SOLE 24 ORE” (1999-2018) Istituto per il Lessico Intellettuale2019 Europeo e Storia delle Idee Sommario Il volume Sapida scientia. Percorsi gastronomici da “Il Sole 24 Ore” (1999-2018) è stato precedentemente stampato in poche copie non venali e donato a Tullio Gregory per il suo novantesimo compleanno il 28 febbraio 2019 in occasione di un incontro conviviale. Il testo raccoglie alcuni articoli di Gregory pubblicati tra il 1999 e il 2018. Il tema che ispira la scelta degli articoli è quello della cultura gastronomica nel senso più ampio, con implicazioni letterario- filosofiche e non solo. Il volume – che si collega tematicamente con il precedente Sapor mundi. Scritti sulla civiltà dei sapori da “Il Sole 24 Ore” (1994-1998), stampato nel 1999 – comprende anche i “menù della cucina filosofica”, proposti da Gregory al festivalfilosofia di Modena, Carpi, Sassuolo dal 2001 al 2018, e nasce da una proposta e dalla collaborazione di Eugenio Canone, Roberto Palaia e Ada Russo. Parole chiave: menù filosofici, cultura gastronomica, tradizioni regionali Abstract The book Sapida scientia. Percorsi gastronomici da “Il Sole 24 Ore” (1999-2018) was previously printed in a few copies not intended for sale and donated to Tullio Gregory for his 90th birthday, on February 28th 2019, during a convivial dinner. -
Pizzas Speciality Pizzas Pasta
Pizzas 12" Cheese Pizza Additional Toppings $1.00 $9.00 16" Cheese Pizza Additional Toppings $1.50 $12.00 Items available: Pepperoni, Sausage, Mushrooms, Onions, Green Peppers, Black Olives, Ham, Beef (Artichokes, Asparagus, Anchovies, Meatballs, Pineapple, Calamata Olives are $2.50 Large / $1 .50 Med) Speciality Pizzas --------------------~-------- 12" 16" Potato $11.00 $14.00 Potato, Rosemary, Olive Oil, Salt, Mozzarella Cheese 4 Seasons $13.00 $17.00 Divided into 4 quarters, topped with: Mushrooms & Calamata Olives, Asparagus & Artichokes, Ham & Black Olives, Sausage & Onions, with Mozzarella and Sauce all over Stuffed Pizza $20.00 Pepperoni, Sausage, Mushrooms, Onions, Green Peppers, Cheese Pasta Below items are served with our homemade bread and a garden or caesar salad Spaghetti alia Chitarra $14.00 Thin, homemade spaghetti-like egg pasta served with our own style ragu' di carne (meat sauce or meatballs) Ravioli di Formaggio all Nod $14.00 Cheese ravioli topped with walnuts sauteed with butter and cheese or tomato Timballo (aka Lasagna) $15.00 A specialty from Abruzzo, much like lasagne al forno but made with crepes and a very light sauce Eggplant Parmigiana $15.00 Homemade recipe Linguine Alia Marco Polo $18.00 Homemade pasta, in a creamy sauce (alfredo) with baby shrimp, smoked salmon and caviar Linguine Shrimp Alfredo $16.00 Linguine Chicken Alfredo $16.00 Entrees Beet Chicken, Lamb & Fish All entrees are served with our homemade bread and a garden or caesar salad Bistecca alia Fiorentina Butcher block brand and choice quality, these steaks are seasoned with Italian herbs, balsamic vinegar and marinated for a couple days and cooked Pittsburgh style at your choice of temperature Served with roasted potatoes and spinach 12 oz Ribeye $16.00 16 oz Ribeye $19.00 Lamb Chops (4) 15 - 160z treated with the same respect as ribeye. -
Come and Learn the Traditional Homemade
SALENTO – THE LAND OF HUNDRED-YEAR OLD OLIVE TREES AND UNDERGROUND OIL MILLS “Come and learn the traditional homemade cuisine of the heel of Italy’s boot with the author of the cookbook Only organic fresh vegetables, fresh cheese and fish from our two seas! the new english version/ebook available on https://www.bookrepublic.it/book/9788889663875-il-gusto-del-tacco-recipes-from-salento/ ASSOCIAZIONE enogastronomica VIA San Bernardino Realino 73100 LECCEITALY +39 0832/241786 MOB.: +39 368251006 WWW.ILGUSTODELTACCO.IT [email protected] My recipes also on http://www.ilraggioverdesrl.it/index.php?option=com_content&view=article&id=79&Itemi d=38 Anna Maria is olive oil sommelier Choose cooking lessons with Anna Maria to discover the authentic flavors of the cuisine of the Heel of Italy! ASSOCIAZIONE enogastronomica VIA San Bernardino Realino 73100 LECCEITALY +39 0832/241786 MOB.: +39 368251006 WWW.ILGUSTODELTACCO.IT [email protected] 1) Traditional recipes from Salento Mashed white broad beans and wild chicory with fried bread (ok for vegan) Timbale of potatoes, zucchini, mussels and rice Typical Salento cake “Pasticciotto” 2) Homemade fresh pasta with stone ground flour Orecchiette with cime di rapa/rapini (in winter) (ok for vegan) Sagne “ncannulate “ with fresh tomatoes and spicy ricotta or cacioricotta cheese “Cavatelli” with beans and mussels Almonds cake leccese style 3)Vegetarian cooking with local vegetables “Ciceri e tria” Homemade pasta with chickpeas(OK for vegan) Potatoes cake/ balls and croquettes (Ok for vegan) ASSOCIAZIONE -
In Bocca Al Lupino
Slow Food® Editore a al In bocc Lupino La guida presentata da Slow Food Editore e Annalisa nasce dalla volontà di riscoprire le tipicità del nostro territorio, propo- nendole in diversi piatti, cosiddetti poveri, della tradizione, che ne esaltino le proprietà organolettiche. La valorizzazione dei frutti della terra e del lavoro dei produt- tori locali è alla base del progetto dei Presìdi Slow Food, che Annalisa ha scelto di sostenere con la realizzazione del nuovo Presidio del fagiolo di Controne, territorio geograficamente vi- cino all’azienda. Sommario Colophon A cura di Introduzione 1 Anselme Bakudila Mbuta, Elena Marino Non tutti sanno che… 2 Con il contributo di Francesca Baldereschi, Salvatore Ciociola, Valeria Cometti, Ezio Girau- Un binomio da preservare 3 do, Bianca Minerdo, Cristiana Peano, Andrea Pezzana, Raffaella Ponzio, Cinzia Scaffidi. Possono sostituire la carne? 4 Progetto grafico e impaginazione Per consumarli meglio 5 Michela Bunino, Francesco Perona Illustrazioni Le varietà 6 Anna Maria Piana Cece 7 Direttore editoriale Marco Bolasco Cicerchia 11 Coordinamento editoriale Fagiolo 14 Olivia Reviglio Stampa Fava 19 Stargrafica, San Mauro Torinese (To) Lenticchia 22 Finito di stampare nell’ottobre 2010 Copyright © 2010 Lupino 26 Slow Food® Editore Tutti i diritti riservati dalla Pisello 28 legge sui diritti d’autore. I legumi a scuola 32 Slow Food Editore srl Via della Mendicità Istruita, 14/45 – 12042 Bra (Cn) Tel. 0172 419611 – Fax 0172 411218 E-mail: [email protected] Introduzione I legumi sono i semi commestibili delle piante della famiglia delle leguminose (Papilionacee) e si coltivano da migliaia di anni in America, nel bacino del Mediterraneo e nel Medio Oriente. -
Let's Eat Healthy! Let's Eat Apulian! Published on Iitaly.Org (
Let's Eat Healthy! Let's Eat Apulian! Published on iItaly.org (http://www.iitaly.org) Let's Eat Healthy! Let's Eat Apulian! Natasha Lardera (September 02, 2017) The cuisine in Apulia is healthy, based on homemade pastas and cheeses, fresh vegetables, seafood and local olive oil. Its sunny location provides the ideal conditions for the cultivation of flavorful fruits, vegetables and viticulture. Apulian cuisine is healthy, based on homemade pastas and cheeses, fresh vegetables, seafood and local olive oil As the summer reaches its end, an Italian region that is not complaining about a bad season is Puglia. Thanks to the weather, beautiful beaches and unique food, Puglia can say that it is loved by Italians and foreigners alike. The organization called Spot (Sistema Puglia per l’Osservatorio Turistico) [2], a local regional agency recording tourism affluence, reports that tourism has increased considerably. Puglia is a region little known to Americans but one well worth discovering for the gourmet traveler. Its sunny location provides the ideal conditions for the cultivation of flavorful fruits, vegetables and viticulture. Apulian cuisine is healthy, based on homemade pastas and cheeses, fresh vegetables, seafood and local olive oil. Page 1 of 3 Let's Eat Healthy! Let's Eat Apulian! Published on iItaly.org (http://www.iitaly.org) The cuisine from Salento, an area in the south-eastern extremity of the region, is characterized by a wide range of vegetables, main ingredients of the local traditional diet: cima di rapa (broccoli raabe), cabbage, thistle, peppers, eggplant, artichokes, all types of legumes, from beans, to chickpeas, peas and fava beans. -
IL GATTOPARDO OUTDOOR and INDOOR DINING a CASA
It’s with great joy that we welcome you to BENVENUTI TO IL GATTOPARDO IL GATTOPARDO at The Rockefeller Townhouses! There is no doubt that this time has been incredibly tough, but we are getting through it together! Built in 1896 for William Murray by architect Henry Still, we want to reassure you that our restaurants are Hardenbergh (Dakota Building, Waldorf and the following all preventative measures given by CDC, Astoria Hotels, The Plaza Hotel among many others) WHO and local government agencies to keep our on “Millionaire’s Row” in the heart of Midtown Manhattan, the buildings are now a Nationally staff and every guest safe. We ask you to adhere to Registered Historic Place. Known by their most our safety procedures. famous owners, the Rockefeller Family, who called it their home and office on and off for nearly forty Please note that according to local government years, the Renaissance-inspired style houses were ALL GUESTS are required to show proof of later renovated by Nelson,the son of John D. Rock- vaccination upon arrival. Our staff is 100% efeller, Jr. to host the Museum of Primitive Art which vaccinated and wear masks at all times. open in 1957. A passageway was carved into the rear of No. 13, connecting it to No. 22 West 55th Street where Nelson, at this point Governor of New Let’s all do our part, together! York, maintained offices. It was in No. 13, in 1979, that Nelson Rockefeller died of a heart attack. Shortly IL GATTOPARDO after Rockefeller’s death, both houses were sold, 13-15 WEST 54TH STREET T (212) 246-0412 Rockefeller’s Museum of Primitive art was closed in www.ilgattopardonyc.com 1976 and its collection transferred to the Metropoli- tan Museum of Art. -
Gastronomy, Culture, and the Arts: a Scholarly Exchange of Epic Proportions | University of Toronto Mississauga
GASTRONOMY, CULTURE, AND THE ARTS: A SCHOLARLY EXCHANGE OF EPIC PROPORTIONS | UNIVERSITY OF TORONTO MISSISSAUGA Big Night: An Analysis of a Deeper Conflict between Italian Cultures Tony (Yuhao) Yang, University of Toronto Mississauga During the 1950s, America received an influx of Italian immigrants. For many of these Italians, immigrating to America meant a new world full of possibilities, opportunities, and fresh starts. Sadly, it also meant abandoning older cultural traditions rooted in the Italian Renaissance in order to better adapt to and succeed within their new Italian-American environment. In spite of this, many Italian immigrants still clinged to their roots and retained a deep sense of nostalgia for their homeland, yearning to return to Italy. This desire to hold onto one’s roots stood in conflict with their equal desire to move forward within their new fast-paced environment, resulting in a break between traditional Italian and Italian-American cultures. In the 1996 film Big Night, this conflict is subtly explored. Taking place in New Jersey in the 1950s, Big Night centers on two brothers from Italy: Primo and Secondo, who together own a restaurant called Paradise that is on the verge of failure. In an attempt to save it, Secondo plans to host a big dinner for Louis Prima, a famous guest whose patronage he hopes will give Paradise enough publicity to draw in more customers. Through the inclusion of specific foods, songs, and works of art; portrayal of its main characters; and clever presentation of certain scenes, Big Night explores and challenges the many differences between traditional Italian and Italian-American cultures so as to demonstrate how truly deep this conflict ran among Italian immigrants arriving in the US during the 1950s. -
Celestino -To-Go-Menu
TO-GO MENU Daily Specials (Please ask our Host about our Daily Specials when you call us) DAILY DISH SPECIALS DAILY SPECIAL ITALIAN WINES (Red, White, Sparkling) OPEN BAR TO-GO DAILY APERITIFS, DIGESTIVES, COCKTAILS & SPIRITS (Please ask our Host for our Daily Selection) Special Family Packages & Chef Menus CELESTINO FAMILY PACKAGE (Serves 4 - $90) The Celestino Ristorante Family Package includes the following: A FAMILY STYLE SALAD - CHOICE OF PASTA OR FISH – SIDE - DESSERT CELESTINO SPECIAL CHEF MENU (Available for 2 or more - $38 per person) Chef Calogero Drago creates a Special Menu featuring the following to be enjoyed at home: SALAD - PASTA OR RISOTTO – FISH – MEAT - DESSERT **Please let us know if you have any special preferences or dietary restrictions** ** Celestino Ristorante Vegetarian and Gluten Free Options available below Soup ZUPPA DI LENTICCHIE E CAVOLO LENTIL AND KALE SOUP $10.00 ZUPPA DI FUNGHI MUSHROOM SOUP $10.00 Salad INSALATA COSE BUONE CHOPPED SALAD WITH GRILLED SHRIMP $18.50 INSALATA DI SPINACI, PERE, E PECORINO BABY ORGANIC SPINACH WITH PEAR AND PECORINO CHEESE $15.50 INSALATA DI LATTUGA CON BARBABIETOLE E FORMAGGIO ORGANIC BABY LETTUCES, CARAMELIZED WALNUTS, APPLES, GOAT CHEESE, AND BALSAMIC DRESSING $15.50 Appetizers CALAMARI FRITTI CON SALSA AL POMODORO E OLIVE TRAPANESI FRIED CALAMARI WITH SPICY SAUCE AND SICILIAN GREEN OLIVES $16.50 ** BURRATA CAPRESE BUTTERED MOZZARELLA CHEESE, FRESH TOMATO, BASIL, OLIVE OIL $14.50 ** TEGAMINO DI MELANZANE ALLA PARMIGIANA CON RICOTTA E POMODORO EGGPLANT PARMESAN WITH FRESH