DOCSLIB.ORG

2213 South Shore Center • Alameda, Ca 94501 • Trabocco.Com • Tel 510 521 1152

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
2213 South Shore Center • Alameda, Ca 94501 • Trabocco.Com • Tel 510 521 1152 Antipasti Stuzzichini Polipo e Patate 14 Olive e Mandorle 8 Grilled octopus, potato, celery, red onion, lemon, olive oil Olives, almonds, ricotta salata Calamari Fritti 13 Pancia di Maiale 10 Breaded and fried calamari, spicy tomato sauce Braised pork belly, lentil faro pilaf Carpaccio 12 Baccala e Peperoni 10 Raw, grass-fed beef tenderloin, lemon, olive oil, shaved Roasted salt-cod marinated with roasted bell peppers, parmesan, arugula crispy polenta Burrata Con Prosciutto 14 Arrosticini 11 Di Stefano Burrata, prosciutto, grissini Grilled lamb-skewers, grill-toasted bread Crudo in Due 12 Saffron and lemon marinated raw fresh ahi-tuna, crispy capers, mint, and spicy ahi-tuna tartar Pizzeria Paste e Risotto Margherita 15 Chitarrine al Cacao* 18 Tomato sauce, basil, fior di latte House-made pasta with cocoa powder, rabbit ragú Mezzo e Mezzo 16 Maccheroni alla Pecorara* 15 Half calzone, half pizza with tomato, fior di latte, basil, Fresh tomato sauce, ricotta, eggplant ricotta, mushroom Fettuccine Bolognese* 17 Ortolano 16 House-made fettuccine pasta with meat ragú Zucchini, eggplant, artichokes, mushrooms, tomato Ravioli con Coda 18 sauce, fior di latte House-made pasta stuffed with braised oxtail, au jus, Cristina 17 pecorino pepato Mushrooms, fior di latte, arugula, prosciutto, shaved Agnolotti di Zucca 16 parmesan, truffle olive oil House-made pasta filled with butternut squash, Rapini e Salsiccia 16 walnuts, brown butter sage sauce, parmesan Spicy sausage, broccoli rabe, tomato sauce, fior di latte over fresh tomato sauce Del Salumiere 16 Spaghetti del Trabocco* 20 Tomato sauce, fior di latte, assorted Italian cured meats Baby octopus and tomato ragú with shrimp, scallops, clams, mussels Add-on’s Gnocchi all' Abbruzzese 16 Anchovies 3. Arugula 2. Egg 3. Mushrooms 3. House-made potato dumplings in a squash, mushroom, Olives 2. Prosciutto 4. Pepperoni 3. Sausage 4. and white wine sauce Risotto del Giorno Special risotto of the day A.Q. *Can be prepared with gluten-free pasta 2213 SOUTH SHORE CENTER • ALAMEDA, CA 94501 • TRABOCCO.COM • TEL 510 521 1152 Insalate Bietole e Crescione - Roasted golden and red baby beets, watercress, walnuts, ricotta salata, red-wine vinaigrette 10 Cavolo delle Maielle - Baby mixed kale, cannellini, carrots, creamy lemon parmesan dressing 10 Fagiolata - Lentils, garbanzos, farro, cannellini beans, quinoa, carrots, cherry tomatoes, lemon anchovy dressing 9 Insalata Ruchetta - Thinly sliced fresh Rosso Bruno tomatoes, shallots, arugula, black olives, shaved ricotta salata cheese 9 Invernale - Friseé, radicchio, endive, walnuts, red grapes, grilled pear, Prosecco vinaigrette, gorgonzola 11 Carne e Pollame Pesce Bistecca alla Brace 36 Brodetto alla Vastese 27 Wood-fire grilled 16oz. New York steak, roasted potatoes Seafood stew with clams, mussels, shrimp, scallops, fresh and almonds, spinach fish filet, tomato-octopus broth, with grill-toasted bread Costata di Maiale 30 Pesce Dal Trabocco - Fresh catch of the day A.Q. Wood-fire grilled pork chop, Broccolini di Rapé, roasted potatoes with almonds Pollo alla Contadina 20 Complimentary filtered flat or sparkling water served Wood-fire grilled partially de-boned half-chicken, fresh upon request. herb and chili flake marinade, Abruzzese salt, roasted root vegetables and potatoes with almonds We proudly serve locally and sustainably sourced produce, meat, poultry, and seafood Rosticceria del Giornio A.Q. Rotisserie cooked special of the day Contorni Patate e Mandorle - Roasted potatoes and almonds 6 Vegetali al forno - Roasted seasonal baby root vegetables 6 Brocolli di Rapé - Brocolli rabe sautéed with olive oil, garlic, anchovies 6 Spinaci - Sautéed with olive oil, garlic 6 Fagiolini - Green beans sautéed with orange and lemon zest 5 Ragú di Vegetali - Eggplant and pepper ragú with pinenuts and raisins 6 Insalata Mista - Mixed greens, balsamic vinaigrette 5 Soft Polenta 5 2213 SOUTH SHORE CENTER • ALAMEDA, CA 94501 • TRABOCCO.COM • TEL 510 521 1152.
Load more

Recommended publications
  • Scents and Flavours
    Typical products Boccadasse - Genoa Agenzia Regionale per la Promozione Turistica “in Liguria” [email protected] www.turismoinliguria.it Seaside emotions Art Settings www.turismoinliguria.it History Trail Scents and flavours Sports itineraries A sea of gardens From the Woods, the Garden, and the Sea - a Taste of Ligurian Gastronomy - Shades of Flavours from Green to Blue. Publishing Info Publishing Project and All Rights reserved to Agenzia Regionale per la Promozione Turistica “in Liguria”. Images: Archive Agenzia “in Liguria”, and “Regione Liguria” from “Prodotti di Liguria Atlante Regionale dei prodotti tradizionali” - except for page 3-14-15-16-17-18-19-20-21-22 Slow Food Copyright. Graphic Project by: Adam Integrated Communications - Turin - Printed in 2008 - Liability Notice: notwithstanding the careful control checks Agenzia “in Liguria” is Farinata not liable for the reported content and information. www.turismoinliguria.it Scents and Tastes. In all Italian regions traditional recipes originate from the produce of the land. In Liguria the best ingredients are closely linked to sunny crops and terraces plummeting into the sea, to mountains, sandy and rocky beaches, valleys, and country plains. In this varied land fine cuisine flavours are enriched by genuine and simple products, this is why the Ligurian tradition for gourmet food and wine is an enchanting surprise to discover along the journey. Cicciarelli of Noli www.turismoinliguria.it Gallinella 3 Extra Virgin Olive Oil. This magic fluid, with a unique consistency, is the olive groves nectar and the ingredient for Mediterranean potions. The Extra Virgin Olive Oil of the Italian Riviera now has a millenary tradition.
    [Show full text]
  • Olive Oil Award Winners
    Olive Oil Award Winners CALIFORNIA STATE FAIR 2020 COMMERCIAL OLIVE OIL COMPETITION hile the California State Fair team had he California State Fair Commercial Extra Virgin Olive remained hopeful for a wonderful 2020 Oil Competition features two shows: Extra Virgin Olive WCalifornia State Fair & Food Festival, we TOil and Flavored Olive Oil. The Extra Virgin Olive Oil were faced with a world-wide pandemic none Show has divisions for varying intensities of single varieties of us could have ever imagined. However, at the and blends of olive oil, and classes in varietals of olives. beginning of the year, we were able to accept The Flavored Olive Oil Show has divisions in co-milled and entries and judge the California State Fair Olive infused olive oil, and classes for flavor varieties. Oil Competition for 2020. Three special awards honor olive oil producers of each This brochure is one way we are highlighting and production level: Best of California Extra Virgin Olive Oil honoring those who won Double Gold, Gold and by a Large Producer (over 5,000 gallons), an Artisan the highest honors in this year’s competition. Producer (500-5,000 gallons), and a Microproducer (less than 500 gallons). California’s extra virgin olive oil business is flourishing. The fall 2019 harvest was estimated to have produced 4 million gallons of extra virgin olive oil. As of Across 8 divisions and 14 different classes, two Best of January 2019, over 41,000 acres of olive groves were in production in California, Show Golden Bear trophies are awarded each year, one for specifically for olive oil.
    [Show full text]
  • Divina Catalog Edit 2021.Pdf
    Buckhead is proud to present the delicious line of Divina brand antipasti. Divina olives and antipasti represent the core values of authentic taste, traceability and superb quality. Sourced directly from growers across the Mediterranean, Divina’s olive varieties such as the Greek Kalamata, Italian Castelvetrano, and Mt. Athos Green are harvested and cured according to centuries-old methods. Using a 3rd-Party HACCP process, the commitment to integrity and quality above all is present in the delicate taste of each Divina olive. Divina’s antipasti selection reflects the vibrant colors and flavors of tables from around the Mediterranean and across the world. From their tender dolmas, to award winning roasted red and yellow peppers, every Divina antipasti is made with the finest ingredients and utmost care. Capers Nonpareil Fancy An essence of sea salt, a crisp, popping texture and floral flavor make Divina nonpareil fancy capers a unique ingredient. Non-GMO #20064, 6132oz Jars Curried Pickled Cauliflower Delightfully crunchy florets of pickled cauliflower filled with sweet and aromatic curry flavor. Crisp and bright pepper strips and black peppercorn balance the flavorful brine while adding visual appeal. #20852, 6/3.1 lb. Tin Cornichons Always fresh packed, DIVINA cornichons (French for gherkins) are made according to a traditional French recipe using the finest gherkins, vinegar and spices. They are bright, crunchy and delicious! The classic accompaniment to pate or as an essential ingredient in salad sandwiches (such as tuna, chicken ,or egg salad.) #20859, 3/4.7 lb. Cans DIVINA Fig Spread DIVINA Sour Cherry Spread Crafted from Aegean Figs, Divina Fig Spread is deeply Divina Sour Cherry Spread has a bold, fruit-forward flavor fruity and complex with notes of caramel and honey.
    [Show full text]
  • Recipe for Koshari
    Recipe for Koshari What is Koshari? ​Koshari​ or ​koshary​ is considered the national dish of Egypt and is made with a mixture of ingredients including brown lintels, pasta, chickpeas, and rice. It is a true comfort food that is reasonably priced and considered vegan. Koshari can be found being sold in streetcars with colored glass, and is so popular that some restaurants sell only koshari! Koshari is recognized as the food of the revolution! Kosharia is Bengali in origin, and may have come to Egypt in the 1880’s with British troops. In its origins, it may have been made from a mixture of rice and yellow lentils called ​kichdi​ or ​kichri, ​and​ ​served for breakfast. However, now it is now considered a common Egyptian dish, served with tomato sauce and salad. Now it’s your turn to make your koshari! Follow the steps below for cooking each part of koshari and then assemble. Top with tomato sauce and fried onions to finish! Ingredients to Make Koshari: ​When making koshari, it is common to use whatever ingredients you have at home-adjust as needed! ● olive oil or ghee ● 5 or 6 tomatoes of any kind (or 28 oz can of Italian crushed tomatoes) ● 6 to 8 onions sliced for fried onions (optional to purchase a can of fried onions instead) ● 8 oz brown lentils ● 6 oz medium-grain rice ● 6 oz vermicelli ● 9 oz elbow pasta ● 15 oz can of chickpeas/garbanzo beans (optional to use/cook dried garbanzo beans) ● salt and pepper ● garlic ● white wine vinegar ● cumin ● hot chili powder ● tomato paste ● 1 sweet green pepper ● water Follow steps below to prepare each element of koshari.
    [Show full text]
  • Recent Trends in Jewish Food History Writing
    –8– “Bread from Heaven, Bread from the Earth”: Recent Trends in Jewish Food History Writing Jonathan Brumberg-Kraus Over the last thirty years, Jewish studies scholars have turned increasing attention to food and meals in Jewish culture. These studies fall more or less into two different camps: (1) text-centered studies that focus on the authors’ idealized, often prescrip- tive construction of the meaning of food and Jewish meals, such as biblical and postbiblical dietary rules, the Passover Seder, or food in Jewish mysticism—“bread from heaven”—and (2) studies of the “performance” of Jewish meals, particularly in the modern period, which often focus on regional variations, acculturation, and assimilation—“bread from the earth.”1 This breakdown represents a more general methodological split that often divides Jewish studies departments into two camps, the text scholars and the sociologists. However, there is a growing effort to bridge that gap, particularly in the most recent studies of Jewish food and meals.2 The major insight of all of these studies is the persistent connection between eating and Jewish identity in all its various manifestations. Jews are what they eat. While recent Jewish food scholarship frequently draws on anthropological, so- ciological, and cultural historical studies of food,3 Jewish food scholars’ conver- sations with general food studies have been somewhat one-sided. Several factors account for this. First, a disproportionate number of Jewish food scholars (compared to other food historians) have backgrounds in the modern academic study of religion or rabbinical training, which affects the focus and agenda of Jewish food history. At the Oxford Symposium on Food and Cookery, my background in religious studies makes me an anomaly.
    [Show full text]
  • Binnur's Turkish Cookbook: Borek
    Binnur's Turkish Cookbook TurkishCookbook.com - Delicious, healthy and easy-to-make Ottoman & Turkish recipes Friday, April 01, 2005 Turkish Cookbook Published: Borek Buy from Amazon.com! Turkish Cookbook: Main: Home Page 7 sheets Phyllo Pastry 2-3 tbsp extra virgin olive oil About this site 1/2 cup milk aStore 2 eggs Flickr 1 pinch salt Measurements 2L pyrex casserole dish Meal Ideas For this recipe, choose one of the following fillings: Links Intl Recipes Spinach Filling (pictured above): Turkce 1 pkg (300 gr) frozen chopped spinach, squeeze it with your hands to get rid of excess water. 1/3 cup crumbled feta Recipe Categories 1 onion, chopped Soups 1 tbsp extra virgin olive oil Appetizers Salt Lamb & Beef Black pepper Kebabs Beef Filling: Meatballs 250 gr medium ground beef Chicken 1 onion, sliced Seafood 2 tomatoes, diced Vegetables 1 small cubanelle pepper, chopped Pilaf Salt Black pepper Pasta Salads For Spinach Filling: Put the salt, pepper, olive oil and onion in a pan. Cook Olive Oil Dishes on medium heat for two minutes. Add the spinach and continue cookingfor Dessert Recipes about 1-2 minutes. Put aside and add the feta cheese, stir. Dairy Desserts For Beef Filling: Put the salt, black pepper, ground beef and onion in a pan. Cakes & Cookies Cook on medium heat until the beef is done. Add the tomatoes and the Pastries pepper. Continue cooking for another 5 minutes. Put aside. Bread & Pide Now we can move on to the main ingredients. In a bowl, mix the eggs, Breakfast & Eggs olive oil and milk with a whisk.
    [Show full text]
  • Italian Food Discovery Pasta Olives Cheese Tomato Legumes Olive Oil Dressings Vegetables Confectionery Foodeast for Foodies
    TOMATO VEGETABLES OLIVES LEGUMES PASTA OLIVE OIL DRESSINGS CHEESE CONFECTIONERY DISCOVERY FOOD ITALIAN FOODEAST FOR FOODIES. Foodeast has an English sound, but it’s 100% Italian. We love food and its lovers. We build our way, starting from the unique pleasure of food experience. In Italy, the richness and variety of the cuisine tell the history of all the peoples who over the millennia have crossed this land. All Italian dishes arise from family stories, tradition, care and fantasy. Each ingredient of Italian cuisine has its own origin, its history and its identity and it is often the result of a very ancient knowledge. Moreover, Italian people love sharing good food and enjoying a pleasant experience around food. Foodeast likes to bring Italian food products all over the world, spreading Italian Food culture and allowing Foodies taking a more picture for their delicious handbook. ITALIAN FOOD PRODUCTS HAVE THEIR BRAND. LITALY is a wide collection of selected Italian Food products. It includes the most classical items, such as tomato, pasta and legumes, but also a selection of typical cheese, together with dressings, canned vegetables and confectionery products. All LITALY products are studied to offer the best Italian quality, in the right size and nice packaging, in order to let our Customers have an authentic experience of Italian Food, all over the world. TOMATO VEGETABLES OLIVES LEGUMES PASTA OLIVE OIL DRESSINGS CHEESE CONFECTIONERY LITALY large list of item gives the right answer to all request for | | | | | | | | | Italian Food, in both retail and foodservice market, including also special need from industry. 4 6 7 8 10 12 13 14 16 The main ingredient of several Italian recipes, tomato is the key-factor of almost all global cookings.
    [Show full text]
  • Extra Virgin Olive Oil of Superior Quality and Specialty Food from Liguria
    extra virgin olive oil of superior quality and specialty food from liguria Commercial office: Via de Togni 20, 20123 Milan – Italy Tel. +39-02-8645 3377 Fax +39-02-865 875 [email protected] www.rosmarinofarm.com The story behind “Costa dei Rosmarini” and the person making the product. Luisa Petrelli worked for Italian wine and food magazines and is a member of the Academy of Italian Cuisine. She likes cooking and is considered particularly good in the Mediterranean cuisine. In 1991 she bought in Liguria an old farm located in front of Portofino with an extraordinary view at the Tigullio Gulf. This small property is called “Rosmarino Farm” because is surrounded by secular plants of rosemary. It has an ancient stone-house and some 1,000 olive trees growing in stripes of land sustained by dry-stone walls built in centuries. The farm can only be reached by foots through a medieval road paved in stones. The farm house is a few hundred year old and has been restored maintaining the old characteristics (fire heating, fire cooking, stone walls, wood floors, old instruments, etc.). This country-house has been published as an example of the old life-style and decoration. Since the Luisa cuisine has been always based on extra virgin olive oil, in 1995 she decided to start a limited production of high quality extra virgin olive oil for top cuisine and gourmets. The first customer was Hotel Cipriani in Venice. Since then other prestigious names and famous cooks decided to buy her oil. Today, taking advantage of the local oil masters, “Costa dei Rosmarini” is produced in Imperia in small quantities at a time and its superior quality is constantly controlled by official tasters of ONAOO (the Italian Association of Olive Oil Tasters).
    [Show full text]
  • Olive Garden Order Online
    Olive Garden Order Online Unvisored Jessey sometimes ensphered any tractrix droving menacingly. Infrahuman Garfinkel disavows avariciously while Leonidas always pooch his mariners hets good, he modernized so vacuously. Unsatiated Valdemar never tinges so consumptively or cued any archil sweet. Your order olive garden delivery order online today because the day of the site ready for fresh kale and food checked with a warm meals that Offer has a rich topping. This promo can be applied to your current or next order. Olive garden many olive garden order online coupons? An olive grove, heavy cream is headquartered in order is all over fettuccine alfredo sauce with price information has been built a delicious selections offered in order olive online at. Take out orders that supports its popularity of payment card details with a lemon, kids might need. Kristin Schaefer is fire chief financial officer at Postmates. Dehydrated garlic sauce, dinner are still try our signature five cheese ziti al forno for. So much of the order online? Best interact to get details is open call during local Olive Garden directly. If you order discount will we. Thyme, we believe the best memories are made when gathered around the table. And put on this business affairs executive officer at olive garden fan but i eat a medium groups. One of the main complaints seems to be that curbside pickup is taking a lot longer than is estimated online. No cost when is sometimes, portobello mushrooms continue enjoying free with asiago cheese marinara sauce, your credit or pickup time. Check business development at olive garden gift card until its own bottle of brand strategy at olive garden fan but you are baked fresh salads i both? Prepared Fresh Daily with Layers of Pasta, Parmesan, Mozzarella, Pecorino Romano and Our Homemade Meat Sauce.
    [Show full text]
  • Menu to Help You Taste a MENU Bit of Every Region for the Most Complete Experience
    O DEL VIL BAT LAG SA G WELCOME TO IO IL THE ITALIAN COUNTRYSIDE! . .. .. Our chefs are showcasing the regional nuances of the countryside. We’ve made note of these dishes on the menu to help you taste a MENU bit of every region for the most complete experience. BY GIACOMO LEOPARDI LIGURIA . The Ligurian landscape promises to entice you with its iconic terraced fields, La donzelletta vien dalla campagna, where fresh herbs and vegetables grow. This fresh and colorful produce, such as An Ordering Guide fragrant basil, and garlic, and pine nuts, make up the ingredients of the traditional Pesto alla Genovese. In sul calar del sole, Col suo fascio dell’erba; e reca in mano HOW TO DINE LIKE AN ITALIAN TOSCANA . Un mazzolin di rose e di viole, Known for its rolling hills and lines of cypresses, the Tuscan countryside is IN THE COUNTRYSIDE renowned for its bounty of products that are made to be enjoyed together. Think: Onde, siccome suole, 5 fresh fava beans pair perfectly with salty Pecorino Toscano, while rabbit, steak, and wild boar are the kings of every meal. Ornare ella si appresta Dimani, al dì di festa, il petto e il crine. 1. FILL THE TABLE! The dining table in the countryside LAZIO . Siede con le vicine is always lush with food plated From the ancient Via Appia roadway family-style and meant for sharing. 2. OPEN A BOTTLE OF VINO through historic villages, the Roman Su la scala a filar la vecchierella, We recommend two to three plates The meal is not complete without countryside is characterized by per person.
    [Show full text]
  • The Olive and Imaginaries of the Mediterranean
    History and Anthropology ISSN: 0275-7206 (Print) 1477-2612 (Online) Journal homepage: https://www.tandfonline.com/loi/ghan20 The olive and imaginaries of the Mediterranean Anne Meneley To cite this article: Anne Meneley (2020) The olive and imaginaries of the Mediterranean, History and Anthropology, 31:1, 66-83, DOI: 10.1080/02757206.2019.1687464 To link to this article: https://doi.org/10.1080/02757206.2019.1687464 Published online: 14 Nov 2019. Submit your article to this journal Article views: 29 View related articles View Crossmark data Citing articles: 1 View citing articles Full Terms & Conditions of access and use can be found at https://www.tandfonline.com/action/journalInformation?journalCode=ghan20 HISTORY AND ANTHROPOLOGY 2020, VOL. 31, NO. 1, 66–83 https://doi.org/10.1080/02757206.2019.1687464 The olive and imaginaries of the Mediterranean Anne Meneley ABSTRACT KEYWORDS This paper explores how the olive tree and olive oil continue to seep Olive oil; Mediterranean; food into imaginaries of the Mediterranean. The olive tree, long lived and anthropology; circulations of durable, requires human intervention to be productive: it is commodities; imaginaries emblematic of the Mediterranean region and the longstanding human habitation of it. Long central to the religious imaginaries and practices of the monotheistic tradition and those which preceded it, olive oil has emerged, in recent decades, as the star of The Mediterranean Diet. This paper, inspired by anthropologists who follow the ‘thing’, also follows the advocates, both scientists and chefs, who tout the scientific research which underpins The Mediterranean Diet’s claims, which critics might consider part of contemporary ideologies of ‘healthism’ and ‘nutritionism’.
    [Show full text]
  • 210521 Full Menu
    YOUR GASTRO MALTESE KITCHEN Street Food & Starters L-GĦODWA T-TAJBA ANTIPASTI TAL-ĦBIEB FESTA TAL-MIŻET GĦAĠIN Full Maltese Breakfast Local Delicacies To Share Platters To Share Pasta Dishes till 12pm serves 2 or more persons on request optional main serving at €4 Fried eggs | grilled Maltese sausages | ARANĊINA BIZ-ZALZETT MALTI ROTUNDA TAL-MOSTA FROĠA TAT-TARJA grilled bacon | baked tomato | Signature baked arborio rice | broad beans (ful) | Bigilla | Benny’s sun dried tomatoes | A LA BEN blood sausages (Mazzit) or pork sausages | Maltese pecorino | spicy Maltese sausages | Maltese sausages | smoked horsemeat | Signature crispy pan fried fine pasta | bacon | baked broad beans (ful) in tomato sauce | crumbled goat’s cheese | roasted pistachios butter beans | pickled onions | local pecorino | eggs | onions | tomatoes | toasted Maltese bread | 5.50 fresh & peppered cheeselets | folded with melted cheddar | sweet paprika | tea or coffee kaponata (vegetable ratatouille) | creamy saffron 10.00 home-madesweet chilli dip BEBBUX FIL-QOXRA BL-ALJOLI 8.50 Traditional farmhouse snails | 16.50 aljoli dip SPAGETTI ĦOBZ 7.50 IL-FREGATINA BIZ-ZALZA TAL-FENEK Breads TAN-NANNA PAWLINA Traditional fresh spaghetti till 7pm Sfineġ ta’ l-Inċova (anchovy puffs) | in a rich rabbit sauce LAĦAM TAŻ-ŻIEMEL TAS-SLICE FTIRA BIŻ-ŻEJT whitebait fritters | calamari fritters | 9.50 Smoked horsemeat carpaccio | Wood oven closed Maltese bread | mussels in wine & garlic | olives | capers | peppercorns | rucola | tuna | beef tomatoes | capers | olives | kaponata (vegetable
    [Show full text]