DOCSLIB.ORG

Menu Giugno 2021

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Menu Giugno 2021 “VIVERE MOMENTO PER MOMENTO, VOLGERSI INTERAMENTE ALLA LUNA, ALLA NEVE, AI FIORI DI CILIEGIO E ALLE FOGLIE ROSSE DEGLI ACERI, CANTARE CANZONI, BERE SAKE, CONSOLARSI DIMENTICANDO LA REALTÀ, NON PREOCCUPARSI DELLA MISERIA CHE CI STA DI FRONTE, NON FARSI SCORAGGIARE, ESSERE COME UNA ZUCCA VUOTA CHE GALLEGGIA SULLA CORRENTE DELL’ACQUA: QUESTO, IO CHIAMO UKIYO”. “LIVING ONLY FOR THE MOMENT, TURNING OUR FULL ATTENTION TO THE PLEASURES OF THE MOON, THE SNOW, THE CHERRY BLOSSOMS AND THE RED MAPLE LEAVES, SINGING SONGS, DRINKING SAKE, DIVERTING OURSELVES IN JUST FLOATING, FLOATING, CARING NOT A WHIT FOR THE POVERTY STARING US IN THE FACE, REFUSING TO BE DISHEARTENED, LIKE A GOURD FLOATING ALONG WITH THE RIVER CURRENT: THIS IS WHAT WE CALL UKIYO". Asai Ryoi, Racconti del mondo fluttuante (Ukiyo Monogatari) – 1662 IYO EXPERIENCE È UNA CUCINA CONTEMPORANEA D’ISPIRAZIONE GIAPPONESE. I PIATTI VENGONO PREPARATI IN DUE CUCINE DIFFERENTI: LA CUCINA PRINCIPALE E IL SUSHI BANCO. ANZICHÉ OFFRIRE PIATTI INDIVIDUALI, IYO EXPERIENCE OFFRE PIATTI CREATI PER ESSERE CONDIVISI E SERVITI IN MODO CONTINUO. LO STAFF È A VOSTRA DISPOSIZIONE PER LA SPIEGAZIONE E LA CREAZIONE DEL VOSTRO MENU. IYO EXPERIENCE IS A CONTEMPORARY CUISINE INSPIRED BY JAPAN. DISHES ARE PREPARED IN TWO DIFFERENT AREAS: THE MAIN KITCHEN AND THE SUSHI BAR. RATHER THAN OFFERING INDIVIDUAL STARTS AND MAIN COURSES, IT SERVES DISHES DESIGNED TO BE SHARED AND BROUGHT TO THE TABLE STEADILY THROUGHOUT THE MEAL. YOUR SERVER WILL BE HAPPY PROVIDING EXPLANATIONS AND ASSISTING YOU IN CHOOSING A MENU. Piatti per celiaci Gluten-free Piatti vegetariani, vegani Vegetarian, vegan Coperto, € 5 p.p. Cover charge, € 5 p.p. MENU DEGUSTAZIONE euro FACCIO IYO 9 portate scelte secondo stagione e creatività * 125 per persona 9 courses inspired by seasonal products and creativity * per person ALICE TEMAKI SAKE KARASHI SUMISO NIGIRI SELECTION IKA SOMEN WAGYU TARTARE KISHIMEN TAKO HATO PRE DESSERT DESSERT * È possibile l’aggiunta del Wagyu con un supplemento di € 30 per persona An additional course of Wagyu is available with an extra charge of € 30 per person Per la complessità della struttura, il menu degustazione è inteso per tutti i commensali del tavolo. A cena il menu è ordinabile entro le 22.00. Due to its complex structure, the tasting menu is served only for the whole table and for dinner it is available until 10 pm. CREAZIONI Specialità che sintetizzano la creatività del momento / Specialities incorporating all the creativity of the moment euro SAKE KARASHI SUMISO 17,50 Sashimi di salmone fiammato, asparagi al vapore, uova di salmone e salsa karashi sumiso Flamed salmon sashimi, steamed asparagus, salmon roe and karashi sumiso sauce MAGURO YAMAKAKE 18,50 Sashimi di tonno marinato in salsa di soia, yamakake di stracciatella pugliese D.O.P., alga nori e wasabi fresco Tuna sashimi marinated with soy sauce, Apulian stracciatella yamakake, nori seaweed and fresh wasabi TAKO 20 Polpo cotto in estrazione di rapa rossa, insalata di patate giapponese allo shiso e rapa rossa agrodolce Octopus cooked in red turnip extraction, shiso flavored Japanese potato salad and sweet and sour red turnip CRISPY TAMAGO 18 Uovo morbido poché impanato nel panko, umadashi, salsa di gin dara marinato nel miso e pak choi Panko-breaded soft poached egg, umadashi, marinated gin dara sauce and pak choi IKA SOMEN 20 Crudo di calamaro sfrangiato, caviale Royal Oscietra, verdure croccanti, uovo di quaglia e salsa soba dashi Frayed raw squid, Royal Oscietra caviar, crispy vegetables, quail egg and soba dashi sauce TAIYO 15 Millefoglie di gambero scottato, gambero rosso, maionese allo yuzukosho, calamaro, salsa di miso allo yuzu e pomodoro Millefeuille of seared shrimp and red shrimp, yuzukosho flavoured mayonnaise, squid, yuzu flavoured miso sauce and tomato NEGI TORO CHIRASHI 18 Mini chirashi di ventresca di tonno, wasabi fresco, crescione ed erba cipollina Mini tuna belly chirashi, fresh wasabi, watercress and chives WAGYU TARTARE 25 Tartare di wagyu, cracker di amaranto, estrazione di mandorla d’Avola, zucchina trombetta e katsuobushi di mela Wagyu tartare, amaranto cracker, Avola almond extraction, zucchini and apple katsuobushi TORIMOMO YUAN YAKI 16 Coscia di pollo francese marinata con sake akazake e arrostita sulla carbonella, porro tostato, salsa kimizu e Arima sansho Roasted French chicken thigh marinated with akazake sake, toasted leek, kimizu sauce and Arima sansho KOBACHI ANTIPASTI / ENTRÉES Piccoli assaggi per cominciare / Small bites to start with euro ALICE TEMAKI 5 Alice marinata nell’aceto di riso e yuzu, ricotta di bufala al kizami wasabi, spinacino novello, polvere di kombu e tobiko Anchovy marinated in rice vinegar and yuzu, buffalo ricotta cheese with kizami wasabi, baby spinach, kombu powder and tobiko SCAMPO AL PASSION FRUIT 6 Marinato con emulsione al passion fruit e tobiko allo yuzu Langoustine marinated with passion fruit emulsion and yuzu flavoured tobiko KAKISU 9 Ostrica San Benedetto con salsa ponzu, julienne di cipollotto e uova di salmone San Benedetto oyster with ponzu sauce, spring onion julienne and salmon roe SAMURAI STICK (3 PEZZI)* 9 Stick di gamberi con edamame avvolti in pasta croccante e salsa piccante Shrimp sticks with edamame wrapped in crispy pastry and served with spicy sauce WAKAME SALAD 12 Insalata di alghe miste, dressing di soia e aceto, accompagnate da salsa di lamponi Mixed algae salad, soy and vinegar dressing served with raspberries sauce SASHIMI SALAD 22 Sashimi accompagnato da misticanza di stagione con dressing di cipolla, soia e aceto di riso Shiragiku Sashimi accompanied by seasonal mesticanza with dressing of onion, soy and Shiragiku rice vinegar PINZIMONIYO 8 Variazione di verdure di stagione con salsa negi-miso, umeboshi e shiso Mixed seasonal vegetables with negi-miso sauce, umeboshi and shiso EDAMAME 5 Baccelli di soia Soy pods EDAMAME SPICY 6 Baccelli di soia piccante Spicy soy pods TARTARE E CARPACCI Pesce crudo, tritato fine al coltello o tagliato sottile / Knife-cut or paper-thin sliced raw fish euro SAKE TARTARE* 15 Tartare di salmone con salsa di soia, wasabi e avocado Salmon tartare with soy sauce, wasabi and avocado MAGURO TARTARE* 17,50 Tartare di tonno con salsa di soia, wasabi e avocado Tuna tartare with soy sauce, wasabi and avocado HAMACHI MISO 16 Tartare di ricciola con pomodoro camone, salsa di miso allo yuzu e avocado Amberjack tartare with Camone tomato, served with yuzu miso sauce and avocado AKAZAEBI TARTARE 24 Tartare di scampo accompagnata da un velo di passiflora, salsa a base di crema di soia allo zenzero e olio di finocchietto Langoustine tartare accompanied by passion flower and ginger flavoured soy cream and wild fennel oil sauce AMAEBI TARTARE 24 Tartare di gambero rosso di Mazara del Vallo, salsa yuzu-soia, mango in osmosi e velo di sesamo Mazara del Vallo red shrimps tartare, yuzu-soy sauce, mango in osmosis and sesame AMAEBI CARPACCIO* 25 Carpaccio di gamberi rossi di Mazara del Vallo scottati con olio al sesamo e salsa yuzu-soia Mazara del Vallo red shrimps carpaccio seared with sesame oil and yuzu-soy sauce ZUKE MAGURO 18 Tonno scottato e marinato in salsa di soia con wasabi Thinly sliced tuna seared and marinated in soy sauce with wasabi CARPACCIO DI RICCIOLA* 18 Carpaccio di ricciola in salsa ponzu e jalapeño Amberjack carpaccio in ponzu sauce and jalapeño CARPACCIO MISTO* 18 Carpaccio di ricciola, tonno e salmone Amberjack, tuna and salmon carpaccio in ponzu sauce * Possono essere accompagnate con caviale Royal Oscietra, 20 grammi a € 60, 50 grammi a € 150 Addition of Royal Oscietra caviar, 20 grams at € 60, 50 grams at € 150 NIGIRI 1 PEZZO A PORZIONE / 1 PIECE PER PORTION Pesce crudo con riso / Raw fish with rice euro SAKE 3,50 IKA 4,50 Salmone Calamaro Salmon Squid SUZUKI 4 OMBRINA ROSSA 6 Branzino Ombrina del Gargano Sea bass Gargano croaker HAMACHI 4,50 KINMEDAI 8 Ricciola Berice Amberjack Golden eye snapper MAGURO 4,50 TORO 8 Tonno Ventresca di tonno Tuna Tuna belly EBI 4,50 UNAGI 8 Gambero cotto Anguilla Cooked shrimp Eel AMAEBI 4,50 Gambero rosso Red shrimp SPECIAL NIGIRI Pesce crudo, riso, creatività / Raw fish, rice, creativity euro SAKE GIO 5 Salmone scottato e uova di salmone Seared salmon and salmon roe SAMBA 6 Branzino, lime, capperi di Pantelleria Sea bass, lime, Pantelleria capers ZUKE 6 Tonno marinato nella soia con wasabi fresco Tuna marinated in soy sauce with fresh wasabi HAMACHI YUZUKOSHO 6 Ricciola, avocado e maionese allo yuzukosho Amberjack, avocado and yuzukosho flavoured mayonnaise BLUE LOBSTER 10 Astice blu marinato in kombu bianca e caviale Royal Oscietra Seared blue marinated with white kombu and Royal Oscietra caviar KING CRAB 10 Granchio reale, maionese piccante, tobiko e tempura croccante King crab, spicy mayonnaise, tobiko and crunchy tempura TORO FOIE GRAS 10 Ventresca di tonno scottata, foie gras e salsa teriyaki Seared tuna belly, foie gras and teriyaki sauce WAGYU 10 Wagyu scottato con karashi sumiso e yuzukosho Wagyu seared with karashi sumiso and yuzukosho GUNKAN 1 PEZZO / 1 PIECE Bignè sushi euro IYO STYLE 6 Salmone, uova di quaglia, uova di salmone, tobiko e erba cipollina Salmon, quail eggs, salmon roe, tobiko and chives SALMON OUT 3,50 Salmone, tobiko, maionese e salsa piccante Salmon, tobiko, mayonnaise and spicy sauce SAKE GRANCHIO 4 Salmone, granchio reale, maionese e tobiko Salmon, king crab, mayonnaise and tobiko TUNA OUT 4 Tonno, tobiko, maionese e salsa piccante Tuna, tobiko, mayonnaise and spicy sauce SAKE IKURA 4 Salmone e uova di salmone Salmon and salmon roe ZUCCHINA 4 Zucchina scottata,
Load more

Recommended publications
  • Appetizers) Onion Flat Bread (“Focaccia”
    “CICCHETTI” (Appetizers) Onion flat bread (“focaccia”), zucchini with oil and salt 2.00 Bruschetta with aubergine, smoked ricotta cheese and mortadella 4.00 Grilled Provolone cheese, crispy spicy salami, salads, rocket pesto 4.00 Scallop, potato and almonds 5.00 Porridge, peanut butter and vegetables 5.00 Fishburger with piadina, salads, cinnamon mayonnaise 7.00 NOT JUST EGGS… Quail egg in little pan with spinach and licorice 4.00 Scramble with walnuts, Gorgonzola cheese and honey 5.00 Two fried eggs with “Amatriciana” bacon 6.00 Blown vegetarian omelet 5.00 Sausage Hamburger stuffed with quail egg, mustard and sweet onion 7.00 3 mini-burgers, the two sauces with chips. Chicken-Veal-Bra sausage 13.00 5 “CICCHETTI” The Egg with pasta By surprise, minimum for two people 22.00 per person NOT JUST PASTA… Spaghetti with garlic, oil and ginger 9.00 Penne “Carbonara” with bread with truffle 9.00 ASIA-Pad Thai: Thai style rice noodles egg vegetables chicken 13.00 DESSERTS - Pepino penguins of cream - cream and chopped Gianduja hazelnuts - chocolate truffles and puffed rice, Purple acacia honey - fresh fruit salad and candied fruit, cream 6.00 My favourite drinks Soft drink from the fridge at your choice 5.00 Molecola - Cedrata - Chinotto BEER - Bulan blonde 5.6° - 5.4 ° Armaros amber The Antagonists 5.00 COCKTAILS Giniper Gin Tonic Fever Tree 12.00 Wodka Spirit (the only Italian vodka) and mandarin 12.00 Spritz-Europa Regina 10.00 Vermouth - ROSSO ANTICO on ice 6.00 BUBBLES by the glass Prosecco Valdobbiadene 5.00 - Tener Chardonnay Banfi 6.00 Cuvée Alta Langa Rosè Banfi 7.00 WINES - Chosen by the wide wines list of Birichin Restaurant THE EGG WINES ½ lt Nero d’Avola Az Agricola Rallo 5.00 - 1 lt 8.00 ½ lt Trebbiano d’Abruzzo Az Agricola Pepe 5.00 - 1 lt 8.00 Coffee Moka Lavazza - Clear spring water 1 euro Espresso 1 euro Free Service Batavia selection extra-virgin olive oil.
    [Show full text]
  • Cdo Menu-3.Pdf
    Colazione – Breakfast 7:00 – 10:00 Pranzo – Lunch 12:00 – 15:00 Cena – Dinner 19:00 – 22:00 FUSION & STARTER CAPESANTE 'DIABLO' € 18 con tabbouleh di quinoa, burro agli agrumi e spezie (1,2,4,7,14)* ‘Diablo' scallops with quinoa tabbouleh, citrus butter and spices HIRAMASA AGLI AGRUMI € 16 con colatura di alici e mandarino cinese (4,6)* Hiramasa with citrus, anchovy sauce and Chinese mandarin PAN CON CHICHARRON (1,3) € 9 Peruvian pork sandwich PAN CON AVOCADO IN TEMPURA (1,3,5) € 9 Fried avocado sandwich TAR-TAR DI AVOCADO € 14 con cetriolo marinato, ravanelli e salsa kefir (7) Avocado tartare, marinated cucumber, radishes and kefir sauce POLPO CROCCANTE € 16 con burrata pugliese, crema di piselli, shiso & wasabi (1,6,7,9) Crispy octopus with Pugliese burrata, pea cream, shiso & wasabi TARTARE DI MANZO € 16 con crema fredda al parmigiano, kaffir lime e croccante d'uovo (1,3,7,10,12) Beef tartare, cold Parmesan cream, kaffir lime and crunchy egg SASHIMI DI ANGUS € 14 con meringhe di sesamo e soia, thay chilli aioli (3,6,10,11) Angus sashimi, sesame and soy meringues, Thai chilli garlic aioli * surgelati – frozen | ° abbattuti – blast chilled PRIMI – FIRST COURSES FUSILLORO VERRIGNI CACIO E PEPE CON RICCI DI MARE (1,4,7) € 23 Fusilloro Verrigni pasta with cacio cheese, wild pepper and sea urchin RISOTTO ALLO ZAFFERANO, KATSOUBUSHI E SALSICCIA DI BRA(4,6,9) € 24 Acquerello risotto with saffron, Katsoubuschi and Bra sausage SPAGHETTI AL POMODORO E BOTTARGA (1,4,7) €19 Spaghetti with tomato and bottarga RAVIOLI CON CAVIALE DI MELANZANA E TAHINA,
    [Show full text]
  • Beer PREMIUM SAKE
    Beer SAPPORO DRAFT MUG...$5.50 PITCHER $20.00 ASAHI DRAFT MUG... $6.00 PITCHER $22.00 LARGE BOTTLES ....... $6.00 SAPPORO, ASAHI CRAFT BOTTLES ....... $9.50 MATCHA IPA WINE MERLOT CHUHAI PREMIUM SHOUCHU GLASS....... $4.50 1/2 LITER. $12.00 SHOUCHU 【BARLEY】 GLASS BOTTLE (JAPANESE DISTILLED SPIRITS) GINZA NO SUZUME $7.00 $35.00 CHARDONNAY W/ ASSORTED YUFUIN $8.00 $45.00 GLASS....... $4.50 FLAVORS 1/2 LITER. $12.00 【POTATO】 GLASS BOTTLE SINGLE ... $5.50 KAGEMUSHA PLUM WINE DOUBLE ..$7.00 $7.00 $35.00 AKAZARU $8.00 $45.00 GLASS....... $6.50 OOLONG HAI 1/2 LITER..$18.00 LEMON HAI TOPPING CALPICO HAI UME ............$1.50 (5 pcs) BOTTLE WINE PEACH HAI LEMON.......$1.50 (10 slices) $35.00 * WE WILL KEEP YOUR PREMIUM SHOUCHU OR PREMIUM SAKE BOTTLE FOR 60 DAYS. PREMIUM SAKE SUIGEI......................(720ml) $45.00 KIKUSUI ....................(720ml) $55.00 SHO-UNE..................(720ml) $55.00 HONDA-YA SAKE DASSAI.....................(720ml) $60.00 KUBOTA MANJU...(720ml) $98.00 We have collaborated with SENSHIN "KINOKUNIYA BUNZAEMON" .................(720ml) $125.00 to create a smooth and GLASS BOTTLE(1.8L) ONI KOROSHI ......... $8.00 $72.00 fragrant sake with KUROSAWA a gentle robust flavor. ............. $9.00 $81.00 OTOKOYAMA ........ $10.00 $90.00 KIKUSUI Type: Junmai .................. $11.50 $100.00 Region: WAKAYAMA HAKKAISAN..........$12.00 $108.00 (300ml) $13.00 HOUSE SAKE SOFT DRINKS HOT SAKE COLD SAKE FOUNTAIN DRINKS...................... $3.00 SMALL....... $4.50 LARGE (REI).........$18.00 COKE, DIET COKE, SPRITE, ICED TEA, LEMONADE, FANTA ORANGE LARGE .......$7.50 NIGORI SAKE ...$10.00 OOLONG TEA ............
    [Show full text]
  • Japanese Noodles
    Vol. 32 No. 2 July 2018 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food 4 THE JAPANESE TABLE CLOSE-UP JAPAN: Gyoza Pot Stickers — Japanese Noodles 5 JAPANESE STYLE: Udon Kanten by Ayao Okumura TASTY TRAVEL: Hakata Mizutaki There are a variety of noodles to be discovered in Japanese cuisine, — and each type has its own distinctive history and characteristics. 6 In this second installment in our series on the world of Japanese MORE ABOUT JAPANESE COOKING: noodles, Food Forum introduces udon wheat noodles. Avocado-Soy Milk Tofu Odamaki-mushi Savory Steamed Egg Custard with Udon — 8 KIKKOMAN TODAY: Kikkoman Panel Discussion: In Praise of Washoku Japanese Noodles Udon Previously we presented somen sauce eventually came to be made in the strong umami of its dashi, noodles, traditionally made by with a dashi broth of katsuobushi made of a complex blend of high hand-stretching. Udon noodles, by dried bonito flakes and soy sauce; quality kombu from Hokkaido contrast, are usually knife-cut. Like noodles dipped in this sauce and katsuobushi, along with somen, udon is made by kneading were called hiyamugi, and were other dried fish flakes such as wheat fl our with salted water into garnished with either chopped mackerel and mejika, a species a dough; this is then rolled out into green or long onion and a touch of of bonito. This combination of a sheet with a long wooden rolling ground mustard paste. kombu’s glutamic acid with the pin to a thickness of only three to The manner of eating hot inosinic acid element of the dried four millimeters, about 0.15 inch.
    [Show full text]
  • CARNE CRUDA Beef Carpaccio with Goat Cheese Cream 15 PEPERONE Baked Pepper Filled with Tuna, Anchiovies and Capers 15 FUNGO Po
    CARNE CRUDA beef carpaccio with goat cheese cream 15 PEPERONE baked pepper filled with tuna, anchiovies and capers 15 FUNGO porcino mushroom in foil with e crunchy Joselito cheek 20 FIUME trout with fresh borlotti beans purée 15 MARE squid with squash mousse and stir-fried chickpeas 18 INSALATA amaranth, fermented purple cabbage, carrots and vegetable broth 14 TAJARIN homemade noodles “30 yolks” with Bra sausage ragout 15 RAVIOLI traditional “plin” with gravy 15 RISOTTO carnaroli risotto with Cherasco snails farsley sauce 18 BOTTONI homemade pasta filled with porcini mushrooms with mountain butter and marjoram 15 The price of the service is 3 Euro and include the welcome appetizer, bread and focaccia home baked every day. The price of the coffee Gianni Frasi selection is 3 Euro and it is served with petit fours. Water 3 Euro. FASSONA seared sirloin, onions and soft eggplant 25 BUE crunchy ox tongue with “bagnet verd” and daikon salad 18 FARAONA guinea fowl filled with hazelnut and black truffle bread and bitter salads 20 MERLUZZO black cod fillet sesame and caper powder, celery and potatoes 20 TRADITIONAL TASTING MENU TARTARE battuta al coltello e tartufo nero TAJARIN tagliatelle “ai 30 rossi” con ragout di salsiccia di Brà ROLLATA faraona ripiena alle nocciole tonde gentili e tartufo nero pane e insalate amare TRADIZIONE bunèt al cioccolato 45 euro ___________ According to seasonal availability and preparation dishes can contain frozen products. Please communicate to the waiting staff any food intolerance or allergy. .
    [Show full text]
  • Paccheri Salsa Ai Tre Pomodori, Stracciatella, Basilico Paccheri Pasta, Three Tomatoes Sauce, Stracciatella Cheese, Basil
    Semplicità in chiave gourmet per una cucina sempre in evoluzione in cui la cura degli ingredienti, la loro provenienza locale e le combinazioni armoniose firmano un menu inedito, dal carattere preciso, capace di coniugare gusto e salute grazie a preparazioni sane e bilanciate. Simplicity executed with a gourmet approach for a style of cooking in constant evolution. The focus on ingredients and their origin together with researched pairings and a mindful approach, create a unique and balanced menu that combines taste with health. Executive chef Luca Gubelli SIMBOLOGIA-ALLERGENI SYMBOLOGY-ALLERGENS Si informa la gentile clientela che per eventuali allergie e/o intolleranze alimentari è presente e consultabile l’elenco dei prodotti contenenti allergeni. Tutte le preparazioni da forno e non sono fatti in casa e potrebbero essere abbattuti a -18° per garantire la sicurezza alimentare e mantenerne le proprietà organolettiche. Per maggiori informazioni rivolgersi al personale. We kindly inform our guests to refer to the allergens list to know what items are contained in our menu. All preparations are home made and deep frozen at -18° to guarantee food security and to maintain organoleptic properties. For more information please contact our staf. Glutine Crostacei e derivati Gluten Shellfish and derivatives Soia e derivati latte, tofu, spaghetti, etc. Uova e derivati Soy and derivatives Eggs and derivatives Frutta a guscio e derivati Pesce e derivati Nuts and derivatives Fish and derivatives Semi di sesamo e derivati Arachidi e derivati Sesame seeds and derivatives Peanuts and derivatives Lupino e derivati Latte e derivati Lupin beans and derivatives Milk and derivatives Molluschi e derivati Sedano e derivati Mollusc and derivatives Celery and derivatives Anidride solforosa e solfiti in concentrazioni Senape e derivati superiori a 10 mg/kg Mustard and derivatives Sulphur dioxide and sulphites in concentrations above 10 mg/kg Il pesce destinato ad essere consumato crudo è stato sottoposto a trattamento di boni fica preventiva conforme alle prescrizioni del REG.
    [Show full text]
  • Cover Charge and Service €0
    MENEGHINO Meneghino is a character from the commedia dell’arte who reveals himself without a mask. This makes him a free and unconventional character who always expresses his strong and indipendent personality WHILE YOU WAIT.... Milanese Style Meatballs...6,00 Breadsticks...3,00 SARDINES FROM CANTABRICO, warm rosemary focaccia bread, roasted peppers and alpine butter...20,00 CHEESE SELECTION with home made mustard and Thun honey...16,00 COVER CHARGE AND SERVICE €0 STARTERS MAIN COURSE TROUT SASHIMI FICATUM CHICKEN’ROLL cocumber juice, lime, mint, trout roe and yogurt...18,00 and peperonata with aromatic herbs...26,00 AUBERGINE FLAN FRESHWATER FISH AND CHIPS tomatoes sauce and basil oil...16,00 Trout, grayling, sardines, chips and tartar sauce...24,00 SAUTEED BORAGE BOILED MEAT SALAD with toscanelli beans, toasted bread and candied chili peppers...24,00 Tropea onion and spicy “salsa verde”...18,00 BROWNED BEEF DIAPHRAGM RAW YELLOW TOMATO CREAM mashed potatoes, sour aubergine and shallot mayonnaise...24,00 home-made stracciatella cheese and basil breadcrumb...16,00 FIRST COURSE OUR “EVER GREEN” “PAPPA AL POMODORO” “PASTIFICIO MANCINI” MEZZE MANICHE WITH TOMATO SAUCE...18,00 San Marzano tomatoes and bread...18,00 PIEDMONT FASSONE BEEF CARPACCIO lodigiano cheese, salad and balsamic vinegar sauce...18,00 RISOTTO WITH SLIGHTLY SMOKY SWEET PEPPER raw Bra sausage FASSONE BEEF TARTARE and chilli pepper sardinella from Lampedusa ... 18,00 anchovy paste from Puglia, lemon zest and radish ...30,00 MILANESE STYLE RISOTTO WITH OSSOBUCO...30,00 POTATO
    [Show full text]
  • Homemade Marinated Beef Carpaccio Veal With
    Antipasti /// Appetizers Girello dididi vitello marinato ininin casacasacasa eee scarola ripassata all’aceto dididi melemelemele € 9,00 Homemade marinated beef carpaccio and sautéed escarole with apple vinegar Vitello tonnato all’antica maniera € 9,00 Veal with traditional tuna sauce Tentacolo dididi polpo scottato sususu crema dididi patate alloalloallo zafferano eee pancetta croccante € 10,00 Seared octopus tentacle on a saffron potato cream and crispy bacon Filetto dididi triglia scottata aiaiai semi dididi sesamo eee topinambur stufato € 10,00 Seared mullet fillet with sesame seeds and stewed Jerusalem artichoke Cocotte dididi parmigiana alleallealle melanzane € 8,00 Eggplant parmigiana en cocotte Primi piatti ///First course Tagliolini aiaiai carciofi € 10,00 Tagliolini with artichokes Gnocchi dididi patate alalal neroneronero conconcon seppioline sususu vellutata dididi zucca alalal timotimotimo € 11,00 Squid ink gnocchi pasta with baby squid on a thyme pumpkin cream Fagottino dididi crespella ricotta eee spinaci eee crema aiaiai pomodori secchi € 10,00 Spinach and ricotta cheese crepe on a dried tomato cream sauce Agnolotti fattifattifatti ininin casacasacasa alalal sugosugosugo d’arrosto eee tartufo neroneronero € 10,00 Homemade agnolotti pasta with roast beef sauce and black truffle Agnolotti fattifattifatti ininin casacasacasa alalal sugosugosugo d’arrosto € 9,00 Homemade agnolotti pasta with roast beef sauce Risotto Carnaroli mantecato aiaiai carciofi eee salsiccia dididi BraBraBra € 10,00 Carnaroli risotto with artichokes
    [Show full text]
  • 2017 STANO Con-Fusion Cuisines.Pdf
    The International Association for Semiotic Studies L'Association internationale de Sémiotique Asociación internacional de semiótica Internationale Vereinigung für Semiotik Southeast European Center for Semiotic Studies NEW SEMIOTICS Between Tradition and Innovation NEW SEMIOTICS Between Tradition and Innovation SEMIOTICS NEW SEMIOTICS SEMIOTICS Between Tradition and Innovation SEMIOTICS 12th WORLD CONGRESS OF SEMIOTICS Sofia 2014 New Bulgarian University Between Tradition and Innovation and Between Tradition NEW SEMIOTICS New Semiotics Between Tradition and Innovation Nueva Semiótica entre tradición e innovación la Nouvelle Sémiotique entre tradition et innovation Proceedings of the 12th World Congress of the International Association for Semiotic Studies (IASS/AIS) Sofia 2014 16-20 September New Bulgarian University Editor in Chief Kristian Bankov Editors Ivan Kasabov Mony Almalech Borislav Gueorguiev George Tsonev Reni Iankova Dimitar Trendafilov Ivo Iv. Velinov Yagodina Manova Boyka Batchvarova ISSN 2414-6862 ISBN 978-954-535-943-9 © NBU Publishing House & IASS Publications, 2017 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers. The International Association for Semiotic Studies L'Association internationale de Sémiotique Asociación internacional de semiótica Internationale Vereinigung für Semiotik Southeast European Center for Semiotic Studies NEW SEMIOTICS Between Tradition and Innovation 12th WORLD CONGRESS OF SEMIOTICS Sofia 2014 New Bulgarian University CONTENTS INTRODUCTION 15 AN INTERVIEW WITH UMBERTO ECO (1932-2016) 19 ENTREVISTA A UMBERTO ECO (1932-2016) 24 HONORARY GUEST SPEAKERS LANGUAGE-GAMES AS A FOCAL NOTION IN LANGUAGE THEORY Jaakko Hintikka 33 HIDDEN SIGNS.
    [Show full text]
  • Eventi Aprile 2012:Tu
    EVENTI APRILE EVENTS APRIL VERANSTALTUNGEN APRIL EVENEMENTS AVRIL Territorio e Progetto editoriale Studio Sanna ADV, TEC Arti Grafiche, foto Davide Dutto TEC ADV, Progetto editoriale Studio Sanna INFORMAZIONI/INFORMATION Ente Turismo Alba Bra langhe Roero - P.zza Risorgimento, 2 - 12051 Alba (Cn) accoglienza Tel. 0173.35833 - fax 0173.363878 - www.langheroero.it - [email protected] PRENOTAZIONI/RESERVATIONS Seguici su Facebook/Follow us on Facebook: Consorzio Turistico Langhe Monferrato Roero P.zza Risorgimento, 2 - 12051 Alba (Cn) www.facebook.com/TuLangheRoero Tel. 0173.362562 - fax 0173.220237 - www.tartufoevino.it. - [email protected] Il portale ufficiale degli albergatori e ristoratori braidesi: www.langheroerobooking.it Direttore responsabile: Mauro Carbone - Direttore editoriale: Claudio Alberto - Stampa: Comunecazione - Str. S.Michele, 83 - Bra (Cn) - N° 3/12 - Iscrizione al Tribunale di Alba 1/99 - Poste Italiane S.p.A. - Spedizione in A.P. - 705 - DCB - Cuneo - n.39/2008 ENTE TURISMO ALBA BRA LANGHE ROERO - CONSIGLIO DI AMMINISTRAZIONE: Presidente: Luigi Barbero - Vice Presidenti: Flavio Borgna, Giancarlo Montaldo - Consiglieri: Vanna Ariolfo, Federico Ceretto, Giancarlo Drocco, Felice Isnardi, Andrea Marini, Walter Mazzocchi, Fausto Perletto - COLLEGIO SINDACALE - Membri effettivi: Presidenti: Roberto Berzia, Silvia Marengo, Paolo Zoccola - Direttore: Mauro Carbone - Segreteria: Milena Ravinale, Elena Seghesio - Promozione: Nella Carnevale, Elisa Casetta, Clara Ceretto, Deborah Eirale, Annalisa Ricciardi. Ufficio Stampa:
    [Show full text]
  • Where Turin N 23 September
    TURIN CITY GUIDE ® SEPTEMBER 2020 WWW.WHEREITALIA.COM/TURIN THE sound OF TURIN DISCOVER AND ENJOY THE ALL-ITALIAN EDITION OF MITO SETTEMBREMUSICA 4-19 September 2020 A UNIQUE TOUR OF THE BEST DESTINATIONS IN ITALY SIGHTSEEING | MUSEUMS | SHOPPING | DINING | ENTERTAINMENT | MAPS DISCOVER MORE DISCOVER MORE DISCOVER Turin September 2020 5 TOP IN TOWN the guide 32 SHOPPING La Via del Tè has been synonymous with premium-quality teas, fruit infusions and blends for more than 50 years. BRENTATORE CORSO VERCELLI CORSO ALESSANDRIA TANGENZIALE NORD TORINO 38 DINING VI A PAG ANE LLI Parrocchia Santa Gianna CORSO GIUSEPPE GARIBALDI Fassoneria is a CORSO GIULIO CESARE V I A L A N Z O S T R A D A D I D R U E N D O 12 WHAT TO DO gourmet hamburger 38 DINING S T R A D A D I D R U E N D O STRADA DI DRUENDO joint serving 500 m VIA VERONESE VIA V I A R E I S S R O M O L I BERGERA VENAR certified high-quality V IA A NDREA SANSOV IA V I A R E I S S R O M O L I IN O VIA TRAVES CORSO GAETANO SCIREA Juventus Museum VIA VERONESE Piedmontese Fassona REBAUDENGO ELLA C V ST IA RADA DE Allianz Stadium GIOV LLA CONTI VI NESSA VIA REISS ROMOLI A AL beef. CORSO VERCELLI ENJOY A VIA VITTORIO CUNIBERTI FONSO VI NNI A REFRA V I A L A N Z O PAOLO DELLA STRADA ALTESSANO VIA VERONESE V I A G BAT V I A M A I U S E P P E VIA B M A S S A R I ADINI C V I A G I U S E P TISTA NCORE VIA VENARIA P E M A S S A R I SAC ANIS P E CIO ON GANDINO O’ FALONIERI V I A G I U S E U S E P P E D P P E M GI A S S A R I D O A R N VIA ETTORE STAMPINI C O R S O F E R R A R A A VIA POMPEO COLAJANNI
    [Show full text]
  • Download All Issues V I a S a N TA C H I a R a a V I a V I T T O R I O S a S S I V I a G I a C I N T O P a C H I O T T I P O VI
    TURIN CITY GUIDE ® JANUARY 2019 WWW.WHEREITALIA.COM/TURIN FOCUS Seven Michelin-starred restaurants amidst flavours, traditions and creativity OUT OF TOWN Discover the alpine resorts in Piedmont Magical Winter Lights SIGHTSEEING | MUSEUMS | SHOPPING | DINING | ENTERTAINMENT | MAPS YOUR TRAVELING COMPANION SINCE 1936® ® WELCOME TO ITALY whereMAGAZINE Turin Turin January 2019 www.whereitalia.com/turin ON THE TRAIL OF LEONARDO PROEDI MEDIA - WHERE ITALIA HOT DATES FOCUS Dear Visitor, welcome to Italy! Via Ezio Biondi, 1. 20154 Milano. 6 10 Spazio 7 T: 02 349951 - Fax 02 33107015 the guide 2019 is the year in which Italy will be overflowing [email protected] with celebrations marking the 500th anniversary www.whereitalia.com/turin 22 SHOPPING of the death of Leonardo da Vinci, the man PUBLISHER AND EDITOR-IN-CHIEF Andrea Jarach ([email protected]) Featuring more than who more than any other, represents Italy 600 official products, the throughout the world. EDITORIAL Andrea Jarach Juventus megastore offers Several cities including Milan, Florence and MANAGING DIRECTOR Daniele Misrachi fans a truly electrifying Publisher ([email protected]) Where® Italia Rome will host a series of special events. experience MANAGING EDITOR Alessandra Finzi The full program of Italian exhibitions and events ([email protected]) CORSO ALESSANDRIA BRENTATORE 30 FOOD&WINE CORSO VERCELLI honouring Leonardo throughout 2019 can be found on the pages of CONTRIBUTORS Amal Angelotti, Carey Bernitz, TANGENZIALE NORD TORINO In keeping with its Elliott Erwitt VIA PA GANE LL I Parrocchia Sophia Bertoli, Elena Binda, Simona P.K. Daviddi, CORSO GIUSEPPE GARIBALDI Santa Gianna CORSO GIULIO CESARE Where®. We invite you to discover the country that gave life to the V I A L A N Z O reputation as the real Livia Fioravanti, Giulia Minero, Jasmine Piazza, S T R A D A D I D R U E N D O person considered the world over as one of history’s greatest thinkers.
    [Show full text]