DOCSLIB.ORG

La Rinascita

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
La Rinascita 167 483 ® MENU La rinascita Menu senza glutine Antipasti Gluten free menu Antipasti Di terra • from the land € Vitello tonnato alla salsa antica .................................................................. € 8,00 Vitello tonnato alla salsa antica .................................................................. 8,00 Vitello tonnato with traditional sauce Vitello tonnato with traditional sauce Nidi di carne cruda alla langarola, ................................ € Julienne di seppia, citronette, sedano e Pachino 9,00 € Julienne of cuttlefish, citronette dressing, celery and Pachino tomatoes toma, bergera e nocciole delle langhe ........................................................ 9,00 Langhe-style raw beef nests with bergera salad, toma cheese and Langhe hazelnuts Primi - Starters Uova in camicia, spinacini saltati al burro d’alpeggio Gnocchi al raschera .............................................................................................€ 10,00 e salsa soubise .......................................................................................................... € 9,00 Gnocchi with raschera cheese Poached eggs, baby spinach sautéed in mountain butter, with soubise sauce Penne all’ortolana ......................................................................................................€ 9,00 Penne with garden vegetables Crudo di Parma 24 mesi e burratina d’Altamura ............................. € 10,00 Parma ham aged for 24 months and Altamura burratina Ravioli asparagi e gamberetti ..........................................................................€ 12,00 Ravioli with asparagus and shrimps Flan di stagione ..................................................................................................... € 8,00 Seasonal flan Giardiniera della nonna romana................................................................. € 8,00 Secondi - Main courses Roman-style grandma’s mixed pickles vegetables Orata al cartoccio ..................................................................................................€ 14,00 Baked sea bream Di mare • from the sea Filetto di Fassona Piemontese ........................................................................€ 15,00 Fillet of Piedmontese Fassona beef Calamaro mediterraneo ripieno .................................................................. € 10,00 Mediterranean stuffed squid Pizze - Pizzas Tartare di tonno fresco ................................................................................... € 10,00 Fresh tuna tartare Margherita ............................................................................................................... € 8,00 tomato, mozzarella Insalata di polipo Marocco con verdurine di stagione................... € 12,00 Moroccan octopus salad with seasonal vegetables Prosciutto.................................................................................................................... € 9,00 tomato, mozzarella, ham) Salmone marinato con verdurine croccanti e yogurt magro......... € 10,00 Seafood salad with bruschetta Prosciutto e funghi (pomodoro, mozzarella, prosciutto, funghi) .................................. € 9,50 tomato, mozzarella, ham, mushrooms Degustazione di delizie di mare ................................................................. € 13,00 Platter of seafood delights Würstel e patatine ................................................................................................. € 9,50 tomato, mozzarella, würstel, french fries Insalata di mare con bruschetta ................................................................... € 10,00 Ortoloana .................................................................................................................. € 9,50 Seafood salad with bruschetta tomato, mozzarella, vegetables € € Pepata di cozze ..................................................................................................... 8,00 Quattro formaggi ................................................................................................. 9,50 Mussels in EVO, pepper and parsley pepata tomato, mozzarella, mixed cheese Dessert Panna cotta ................................................................................................................ € 5,00 Panna cotta Crema catalana ..................................................................................................... € 5,00 Crema catalana Su prenotazione, minimo 2 persone Primi Paella alla Valenciana .................................................................................... € 15,00 Valencia style paella Di mare • Starters from the sea Paella solo pesce ................................................................................................. € 16,00 Gnocchi saltati ai fiori di zucca, Fish paella e capesante al brandy ...................................................................................... € 10,00 Gnocchi tossed in pumpkin flowers and brandied scallops Di terra • Starters from the land Scialatielli alla lucana con baccalà ............................................................ € 9,50 Lucania-style scialatielli pasta with salt cod Trofie di Recco ........................................................................................................ € 8,00 Linguine di Gragnano su crema di broccoli Recco trofie pasta e alici al pane profumato .................................................................................... € 9,50 Gragnano linguine pasta with cream of broccoli, anchovies and fragrant bread Tajarin al ragù di Salsiccia di Bra .............................................................. € 8,00 Tajarin pasta with Bra sausage ragout Spaghetti vongole veraci e lime .................................................................... € 10,00 Spaghetti with Venus clams and lime Fagottino di ricotta, radicchio e salsiccia ................................................ € 10,00 Ricotta, radicchio and sausage pasta parcels Spaghetti all’ammiraglio ................................................................................ € 12,00 Spaghetti all’ammiraglio Linguine alla Merano ......................................................................................... € 8,00 Merano-style linguine Risotto bontà di mare ....................................................................................... € 12,00 Seafood risotto Ravioles Val Varaita (gnocchi tipici della Val Varaita).................. € 9,00 Ravioles Val Varaita (typical Val Varaita gnocchi) Maccheroncini lucani all’astice .................................................................. € 15,00 Little maccheroni lucani pasta with blue lobster Risotto caprese.......................................................................................................... € 8,00 Capri-style risotto Secondi Contorni Di terra • Main courses fron the land Side dishes Verdure alla griglia ............................................................................................... € 4,50 Grilled vegetables Hamburger di Angus allevato in Piemonte Verdure lesse ........................................................................................................... € 4,50 con cipolla di Tropea caramellata ............................................................ € 12,00 Boiled vegetables Hamburger of Angus beef raised in Piedmont with caramelised Tropea onions Insalata mista ......................................................................................................... € 4,50 Mixed salad Filetto 3 pepi .......................................................................................................... € 15,00 € Filet of beef with three pepper Patate fritte ................................................................................................................. 4,00 French fries Peposo di filetto di maiale con mostarda e pere ................................ € 10,00 Patate al forno ......................................................................................................... € 4,50 Pork fillet peposo with mostarda and pears Roast potatoes Agnello sambucano scottato ....................................................................... € 12,00 Seared Sambucano lamb Tagliata di Fassona piemontese ai tre sali ........................................... € 15,00 Grilled sirloin steack Le nostre insalatone Sottofiletto alla griglia ..................................................................................... € 11,00 Our salads Grilled sirloin steack Insalata verde, parmigiano, sedano, carote, bresaola, rucola ............... € 8,00 Green salad, parmesan, celery, carrots, bresaola, rocket Grigliata mista di carne ................................................................................. € 14,00 € Mixed grilled meats Insalata verde, radicchio, fontina, prosciutto crudo, patate lesse, rucola, noci ......... 8,00 Green salad, radicchio salad, fontina cheese, raw ham, boiles potatoes, rocket, walnuts • Di mare Main courses fron the sea Insalata verde, patate lesse, mais, carote pomodoro, mozzarella, rucola .............................................................................. € 8,00 Scampi graten .......................................................................................................... € 16,00 Green salad, boiled potatoes, corn, carrots, tomatoes, mozzarella, rocket Prawn gratin Orata al cartoccio ................................................................................................. € 14,00 Insalata verde, mozzarella,
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]
  • Local Adaptations of Mediterranean Sheep and Goats Through an Integrative Approach
    Supplemental Information for: Local adaptations of Mediterranean sheep and goats through an integrative approach Bruno Serranito 1,2# , Marco Cavalazzi 3# , Pablo Vidal 4, Dominique Taurisson-Mouret 5, Elena Ciani 6, Marie Bal 3, Eric Rouvellac 3, Bertrand Servin 7, Carole Moreno-Romieux 7, Gwenola Tosser-Klopp 7, Stephen J. G. Hall 8, Johannes A. Lenstra 9, François Pompanon 10 , Badr Benjelloun 10,11 , Anne Da Silva 1* #: Serranito B. and Cavalazzi M. should be considered joint first author * Correspondence: [email protected] Table of Contents: Supplementary Table 1. Initial list breeds for the constitution of the datasets. Page 1 Supplementary Figure 1. Synthetic schema of the main steps for the Page 2 proposed approach. Supplementary Figure 2. Goat and sheep cradles description as a function of Pages 3-4 environmental variables: Synthetic descriptions of cradles and some characteristic breed phenotypic traits. Supplementary Table 2. Description of the breeds included in the sheep and Pages 5 -16 goat datasets. Number of individuals considered, country of origin, information on the breed history, geographical definition of the cradle, description of the breed, use and status. Supplementary Figure 3. LD analyses for sheep and goats. Page 17 Supplementary Text 1. Genetic structure assessment: admixture analyses, Pages 18 -20 sNMF cross-entropies and Mantel tests. Supplementary Figure 4 . Mapping display for sheep and goats, of the Pages 21 -22 geographical cradles and the GPS coordinates of the sampled points; statistical comparisons for the variables Annual Mean Temperature, Annual Mean Precipitation and Altitude between the distributions obtained by the cradle method and the GPS area method, display of the results via boxplots.
    [Show full text]
  • Linee Guida Per La Conservazione E La
    La Newsletter n.53 di R.A.R.E. Novembre 2016 Cari Soci, in questa Newsletter troverete un sunto delle relazioni presentate nel corso del Convegno annuale di RARE tenutosi a Guastalla (RE) nell’ambito della manifestazione “Piante e animali perduti” del Comune di Guastalla. Informazioni sulla nostra associazione sono reperibili sul nostro sito: o www.associazionerare.it Abbiamo di recente aperto anche un account di RARE (RARE - Associazione Italiana Razze Autoctone a Rischio di Estinzione) su FaceBook, vi invitiamo a cercarci, comunicare notizie, opinioni… o https://www.facebook.com/associazionerare/?fref=ts è possibile contattarci via mail al nostro indirizzo di posta elettronica: o [email protected] o telefonando al numero: 0968.51633 (Floro De Nardo) Ricordiamo che non verranno più spedite NL ai soci non in regola con il pagamento della quota associativa. Le quote associative sono: € 25 (socio sostenitore) o almeno € 10 (socio simpatizzante). Spero che, anche nel 2015, continuerai a sostenere R.A.R.E. rinnovando la tua adesione con un versamento su CCP n° 21786397 intestato a RARE – Via Nemo Sottili, 1 – 42123 Reggio Emilia. E’ possibile versare la quota di adesione tramite bonifico bancario utilizzando l’IBAN n. IT31Z0760101000000021786397 ma per l’invio delle Newsletter ed eventuali comunicazioni, si invita chi paga tramite bonifico ad inviare i propri dati, via mail all’indirizzo dell’associazione indicato sopra. In questo numero 14° convegno annuale di RARE …………………….…………………..……2 Riccardo Fortina - Università di Torino, RARE
    [Show full text]
  • European Commission
    C 223/20 EN Official Journal of the European Union 7.7.2020 OTHER ACTS EUROPEAN COMMISSION Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (2020/C 223/06) This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication. APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION WHICH IS NOT MINOR Application for approval of an amendment in accordance with the first subparagraph of Article 53(2), of Regulation (EU) No 1151/2012 ‘Casciotta d’Urbino’ EU No: PDO-IT-0005-AM01 – 30.7.2018 PDO (X) PGI ( ) 1. Applicant group and legitimate interest Consorzio di Tutela Casciotta d’Urbino DOP (‘Casciotta d’Urbino’ PDO Protection Consortium], Via Corbara, 81 – 61030 Colli Metauro (Pesaro e Urbino, Italia), tel. +39 0721879832, fax +39 0721879807; email casciotta­ [email protected] The ‘Casciotta d’Urbino’ PDO Protection Consortium is formed by ‘Casciotta d’Urbino’ cheesemakers. It is authorised to submit an amendment application under Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013. 2. Member State or third country Italy 3. Heading in the product specification affected by the amendment(s) Product name Product description Geographical area Proof of origin Production method Link Labelling Other: the articles of the specification are renamed, and some articles on the designation and the inspection body are inserted; (1) OJ L 343, 14.12.2012, p.
    [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]
  • 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]
  • Intervento Battaglini
    Allevamenti pastorali sulle Alpi: prodotti, opportunità e servizi Luca Battaglini DISAFA - Università degli Studi di Torino Rete Nazionale della Pastorizia [email protected] 30 maggio 2017 Museo Paul Russotto Palazzo Caporale 1. Allevamento degli ovini e dei caprini : una reale «necessità» per territori «meno favoriti» 2. I servizi ecosistemici e la pastorizia sulle Alpi occidentali 3. Nuove esigenze e prospettive anche culturali per lo sviluppo della pastorizia 1. Allevamento degli ovini e dei caprini Problemi di ordine generale • Riduzioni delle superfici a pascolo • Aumento delle dimensioni medie di greggi (e mandrie) • Perdita di caratteristiche di determinati ambienti • Riduzione della variabilità delle risorse genetiche (biodiversità zootecnica) • Perdita delle produzioni locali (e tipiche) Alpine livestock farming systems in the Alps: abandonment and intensification Abandonment 1980-2000 in the Alps (Streifeneder et al., 2005; mod.) 0 -10 % -20 -30 -40 -50 Abandonment Abandonment -60 -70 aziendefarms UBALivestock units Allevamenti alpini in Italia (Battaglini et al., 2014) Variation Year 1990 2000 2010 1990-2010 (%) Meadows and pastures (ha) 1,109,367 1,016,180 812,236 -26.6 Cattle (n.): Farms 43,774 26,949 21,221 -51.5 Heads 578,484 492,701 446,531 -22.8 Heads/farm 13.2 18.3 21.0 +59.2 Dairy cows 275,605 223,115 194,440 -29.4 Dairy farms 37,803 20,924 15,157 -59.9 Dairy cows/dairy farm 7.3 10.7 12.8 +76.0 Sheep (n.): Farms 7,901 6,279 4,402 -44.3 Heads 175,274 176,054 191,713 +9.4 Heads/farm 22.2 28.0 43.6 +96.3 Goats (n.): Farms 7,221 6,258 4,442 -38.5 Heads 84,455 95,872 89,625 +6.1 Heads/farm 11.7 15.3 20.2 +72.5 Variazioni superfici pastorali (Reg.
    [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]
  • Selection Signatures Scan in Several Italian Sheep Breeds Identifies Genes Influencing Micronutrient Metabolism S
    Selection signatures scan in several Italian sheep breeds identifies genes influencing micronutrient metabolism S. Sorbolini1, C. Dimauro1, M. Cellesi1, F. Pilla2, N.P.P. Macciotta1 and the BIOVITA Consortium. 1Università di Sassari, Dipartimento di Agraria, Viale Italia 39, 07100 Sassari, Italy. 1Università del Studi del Molise, Dipartimento Agricoltura Ambiente Alimenti, Via F. de Sanctis s.n.c. 86100 Campobasso, Italy. [email protected] (Corresponding author) Summary Animal physiological functions involve enzymes and cofactors. Many of these substances can not be synthesized by the body, but derive from the diet. An example are micronutrients, that strongly affect production performance, whose requirements are often met by the farmers by adding supplements to the diet. The aim of this study was to investigate the genetic variability of Italian sheep breeds searching for possible selective sweeps that harbor genes involved in the metabolism of micronutrients in. SNP A sample of 496 sheep belonging to 20 breeds farmed in Italy were genotyped with the Illumina Ovine 50K beadchip. Data were analysed by canonical discriminant analysis (CDA). Forty SNP located in regions of the genome containing loci involved in the metabolism of vitamins and minerals were detected. in particular, genes linked to the metabolism of vitamins and minerals such as Selenocysteine Lyase (SCLY), calcium sensing receptor (CASR), Solute Carrier Family 23 Member 1 (SLC23A1) and Thiamine Triphosphatase (THTPA) were highlighted. Keywords: selection signatures, micronutrients, sheep, Canonical Discriminant Analysis Introduction Nutritional status is of particular importance for productive performances in livestock. Growth, milk production, reproduction depend on a wide range of essential nutrients such as amino acids, fatty acids, vitamins and minerals.
    [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]