Errico Auricchio Is the Founder and President of Belgioioso Cheese Only Had a Few Days of Shelf Life

Total Page:16

File Type:pdf, Size:1020Kb

Errico Auricchio Is the Founder and President of Belgioioso Cheese Only Had a Few Days of Shelf Life CHEESE MARKET NEWS® — July 3, 2020 Errico Auricchio is the founder and president of BelGioioso Cheese only had a few days of shelf life. We Inc., Green Bay, Wisconsin. Having moved from Italy to Wisconsin in 1979, How do you communicate were able to create a packaging option his mission was to make great Italian cheeses using old-world craftsman- your company’s “core that increased the shelf life to 30 days Q values” and encourage and made this cheese available to a larg- ship and fresh, quality milk from Wisconsin. others to do the same? er segment of the market. We have done Today, as many as 27 varieties of Classic Italian cheeses are produced many marketing campaigns throughout and distributed nationwide and abroad. BelGioioso operates eight manufac- the years. When we changed names it turing plants, a converting and distribution facility and a large warehouse By example, not by orders. was “The New Name, the Century Old for aging. The company employs 700 people and purchases milk from more We don’t have a mission Tradition” and “Patience is our Virtue,” than 200 local Wisconsin dairy farms. A statement, we have patience, which promoted the aging and care of Auricchio has been successful in establishing BelGioioso as a leader and sometimes raising your voice a lit- our Provolone and Parmesan cheeses. tle communicates your point very well. within an industry that focuses fi rst on quality. He also serves as a Trustee Each campaign we create tells a story Emeritus for St. Norbert College and is a founding member of the Wisconsin of who we are and why our attention to detail is so important to the quality of Specialty Cheese Institute. He also currently is chairman of The Consortium What was an obstacle our cheeses. for Common Food Names. you faced for your Q business and how did To stay in business, qual- you overcome it? What would you cite as How is the dairy industry ity and longevity go hand an example of a time uniquely positioned as an in hand. If you want to last, A where your company Q essential industry to feed you must put good, quality products At fi rst, milk producers did Q showed innovation and leadership the nation and world during the on the market. not have trust in the com- in the dairy marketplace? COVID-19 crisis? A pany, so it was hard to get milk; they did not know us and were skeptical. Through the hard work of What are the most We introduced many new Many safety measures pro- our fi eld people and our commitment important decisions you products that have become posed for other industries are Q made/have made as a to the region and producing quality successful, and being the measures we were already leader of your company? cheeses, they eventually appreciated A A fi rst to market is always better than following. Many cheese plants are our partnership and the fairness of the second. Our Fresh Mozzarella sliced automated, with employees spread out incentives that we have in place. log has been the most successful prod- so the manufacturing process is safer. We introduced a new brand uct we have done; the same outcome is Our specialty cheeses are manufactured to the market in 1993. I hard to duplicate. differently than other cheeses, so we A acquired the company and What has been your created a crisis management team that changed the name from Auricchio to favorite thing about had a virus preparedness plan ready. BelGioioso, which at the time was a Q working in the cheese Please discuss the benefi ts totally unknown brand. and dairy industry? We implemented many of the CDC of collaboration among recommendations like face masks, Q industry leaders versus temperature monitoring and social I love to go on sales calls with the need to protect your brand. distancing at our plants well before the How is managing a customers, hearing and seeing suggested date. multi-generational Q family business a unique A the positive response to what we have produced. We receive many There are issues in our indus- endeavor? try that defi nitely have to be What is the biggest complimentary letters and responses on a daily basis about our cheeses. A addressed with other indus- challenge facing the try leaders. The Wisconsin Cheese Q dairy industry today? The next generation needs to have the same passion Makers Association, International A for the business. Once you What advice do you have Dairy Deli Bakery Association and Wisconsin Specialty Cheese Institute I know we have many chal- know they are interested in learning, for adapting in an ever have all been important to the indus- lenges. On the operations you need to train them, and then the Q evolving marketplace? try, providing a platform for industry side, it’s the training and most difficult part is letting go of A leaders to collaborate and share issues. retaining of employees. On the mar- control. Listen to your customers when The Consortium for Common Food keting side, we have the challenge they suggest different products Names has been my most recent initia- of the media touting private label or packaging. Go to the trade tive where we have created a unifi ed as the answer to retailers’ needs. How do you encourage A shows and talk with your peers. Be open platform for the specialty food indus- Brands are important to the special- creative thinking within to getting input from customers, consum- try to fi ght against the naming rights ty cheese category; consumers and Q your organization? ers, chefs, vendors and employees. challenge from the European Union. chefs want to know who is produc- ing the cheese they are purchasing. Not everyone is a creative Brands are an added comfort level thinker, but if you support for the end user, especially in times Please tell us about Have you fostered creative thinking within like this. A a favorite product or certain habits your organization, you may discover Q marketing campaign your Q throughout your career them. Many years ago, we started a company rolled out under your that have encouraged/promoted Please comment on the companywide incentive program leadership. What made it special? your company’s success? importance of accuracy, where employees offer suggestions to Q product quality and make their daily tasks more effi cient. reputation to the longevity of a If the suggestion is implemented, Burrata is one of my favor- Lead by example, always try business. they are assigned additional vacation ite product launches. It is a to do things better and keep time and a bonus. A delicate cheese that typically A moving forward. CMN Reprinted with permission from the July 3, 2020, edition of CHEESE MARKET NEWS®© Copyright 2020 Quarne Publishing LLC; PH: (608) 288-9090; www.cheesemarketnews.com.
Recommended publications
  • Servizio Informativo N° 28/2020 Del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI
    A S S O C A S E A R I ASSOCIAZIONE COMMERCIO PRODOTTI LATTIERO - CASEARI Servizio informativo N° 28/2020 del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI - NORME E NOTIZIE MERCATO LATTIERO-CASEARIO - Andamento settimanale PAG. 02 BIOLOGICO - Etichettatura, le modifiche al regolamento: www.alimentando.info PAG. 03 SCAMBI UE/MERCOSUR - Accordo, aggiornamenti sui prossimi step PAG. 03 ESPORTAZIONI VERSO PAESI TERZI - BRASILE - Preoccupazioni commerciali della Commissione UE PAG. 03 STATI UNITI E FRANCIA - I formaggi tradizionali reagiscono al Covid-19: Clal PAG. 04 STATI UNITI - Esteso il "Farmers to Families Food Box Program" PAG. 05 OCEANIA - Situazione dal 22 giugno al 3 luglio 2020: Clal PAG. 05 FORMAGGI D.O.P. E I.G.P. - Nuovi testi normativi PAG. 06 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - In vendita a Natale lo stagionato 40 mesi PAG. 07 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - Dal produttore al consumatore, nasce il nuovo shop on- line: www.parmigianoreggiano.it PAG. 07 FORMAGGI - Nasce il presidio Slow Food del pecorino di Carmasciano: www.alimentando.info PAG. 08 FORMAGGI D.O.P. - "PECORINO ROMANO" - Avviato un progetto promozionale in Giappone PAG. 08 FORMAGGI D.O.P. - "ASIAGO" - Futuro sempre più naturale e salutare: www.asiagocheese.it PAG. 08 FIERE ED EVENTI – CremonaFiere conferma tutte le manifestazioni in autunno: www.alimentando.info PAG. 09 MERCATO AGROALIMENTARE E LATTIERO-CASEARIO - Le news di Formaggi&Consumi dal 4 al 10 luglio 2020 PAG. 10 MERCATO LATTIERO-CASEARIO - Asta Global Dairy Trade del 07/07/20: Clal PAG. 13 FORMAGGI D.O.P. - "GORGONZOLA" - Produzione giugno 2020: Consorzio di Tutela del Formaggio Gorgonzola PAG.
    [Show full text]
  • Da Alberto E Fabio Messaggio Con L'importo Della Spesa
    GENTILI CLIENTI, PER AIUTARVI A SUPERARE QUESTO MOMENTO DI EMERGENZA SANITARIA, VI INFORMIAMO CHE ABBIAMO INIZIATO AD EFFETTUARE UN ACCURATO SERVIZIO A DOMICILIO MODALITA' DI ORDINAZIONE CELLULARE FABIO 340 0987260 CELLULARE ALBERTO 347 8007351 E' POSSIBILE EFFETTUARE L'ORDINE TELEFONANDO AI NUMERI SOPRA INDICATI OPPURE MANDANDO UN MESSAGGIO WHATSAPP, INDICANDO NOME E INDIRIZZO. ELENCARE I PRODOTTI DI CUI SI RICHIEDE LA CONSEGNA A DOMICILIO. PER CHI LO DESIDERA SARA' INVIATO UN DA ALBERTO E FABIO MESSAGGIO CON L'IMPORTO DELLA SPESA. SU RICHIESTA E' POSSIBILE, TRAMITE WHATSAPP, RICEVERE UN LISTINO PRODOTTI SEGUICI SU FACEBOOK PER CON RELATIVI PREZZI. RIMANERE AGGIORNATO E CONOSCERE I NOSTRI PRODOTTI GRANA PADANO PARMIGIANO REGGIANO FORMAGELLA DI CLUSONE GRANA PADANO 18 MESI ROSA CAMUNA GRANA PADANO 24 MESI FORMAGELLA VALCAVALLINA GRANA PADANO 36 MESI OFFERTA FORMAGELLA CAMPOCERVO PARMIGIANO REGGIANO 24 MESI FORMAGELLA BERGAMASCA PARMIGIANO REGGIANO 30 MESI EMMENTAL PARMIGIANO REGGIANO 36 MESI EMMENTALER SVIZZERO PARMIGIANO REGGIANO 42 MESI EMMENTALER SVIZZERO SELEZIONE PARMIGIANO REGGIANO 48 MESI MAASDAMMER OLANDESE GRATUGGIATO SORESINA 100GR EDAMER OFFERTA FORMAGGIO DURO EDAMER A FETTE 140GR FORMAGGI MORBIDI E TALEGGI PECORINI CRESCENZA PECORINO CACIO PIENZA PRIMO SALE PECORINO VECCHIO PIENZA TALEGGIO DOP BRIGANTE SARDO TALEGGIO INC. BRUTTO BUONO CASU SARDU TALEGGIO INCARTO LATINI PECORINO ROMANO TALEGGIO DOP INCARTO DI MONTE PECORINO MOLITERNO TALEGGIO INCARTO S. ANTONIO PECORINO JUNCU TALEGGIO INCARTO CIRESA PECORINO RISERVA NERA RICOTTA GIOIELLA PRIMIZIO SICILIANO AL PEPE OFFERTA BERGAMINO PRIMOSALE SICILIANO PEPE/PEPERONCINO/BIANCO STRACCHINO MONTE BRONZONE CAPRINI FORMAGELLE CRABU SARDU FORMAGELLA VAL SERIANA CAPRINA DEL NONNO FORMAGELLA VAL TALEGGIO RUSTICAPRA VALTALEGGIO FORMAGELLA VAL DI SCALVE BRIE DI CAPRA FORMAGELLA DI BOSSICO DOLCE CAPRA FORMAGELLA VAL SABBIA CACIOTTA DI CAPRA GORGONZOLA & MASCAR.
    [Show full text]
  • Lunch Menu Oct 2019
    Lunch Menu Oct 2019 ZUPPE INSALATE Zuppa di Pollo 9.00 Homemade with shredded chicken, carrots, celery Insalata Della Casa 11.50 and onions Iceberg lettuce, grape tomatoes, cucumbers, carrots, red onions, house vinaigrette, shaved parmigiano cheese Pasta e Fagioli 9.00 Tuscan cannellini bean soup with pasta and evoo Insalata Di Cesare Cardini 11.50 Caesar salad, herb croutons and shredded parmigiano cheese ANTIPASTI Insalata di Ruchetta 11.50 Polpette di Carne 13.00 Baby arugula, strawberries, red onions, roasted sunflower Meatballs, fresh ricotta and provolone cheese, seeds, feta cheese and basil with balsamic vinaigrette with marinara sauce Power Green Salad with Berries and Avocado 12.50 Mezze Maniche 13.00 Baby arugula, kale, spinach, berries, quinoa, avocado, Large rigatoni, filled with whipped ricotta and mozzarella, feta cheese and toasted pecans tossed with apple cider dressing Parmigiano breadcrumb coating over tomato sauce Insalata Di Bietola Arrosto 12.50 and basil oil Roasted beets, baby spinach, mixed greens, orange wedges, Broccoli di Rabe, Salsiccia e Patate 15.00 toasted walnuts and goat cheese with orange vinaigrette Broccoli rabe, sausage, potatoes sautéed with roasted Insalata Di Pere 12.50 garlic, evoo and parmigiano cheese Mixed greens, pears poached in Riesling wine and vanilla Burrata con Pomodori al Forno 16.00 bean, cranberries, crumbled bleu cheese, candied walnuts, Creamy burrata, tomato confit, prosciutto, aged balsamic, diced avocado, with white balsamic-honey Dijon vinaigrette olive streusel, drizzled with
    [Show full text]
  • Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment
    This is a background paper for discussion. It does not reflect the views of the Committee and should not be cited. TOX/2015/19 COMMITTEE ON TOXICITY OF CHEMICALS IN FOOD, CONSUMER PRODUCTS AND THE ENVIRONMENT Discussion paper on histamine in cheese Introduction 1. Histamine poisoning is a well-established phenomenon that often arises from the consumption of food, particularly fish, which has high levels of histamine as a result of bacterial spoilage. Histamine can also be present as a consequence of fermentation in foods such as cheese or sausage, with reports of high levels of histamine in cheese becoming increasingly common. While there is specific legislation regarding histamine levels in fish, there is currently no legislation covering histamine levels in other foods. Therefore, when responding to incidents and enquiries involving cheese, the Food Standards Agency (FSA) gives advice based on case reports of histamine poisoning in the literature, and on the European Commission’s (EC) action level for histamine in fish (200mg/kg), this level is a useful starting point as the portion sizes for fish and cheese are relatively comparable. 2. In recent years, the FSA has also begun to include an acute reference dose (ARfD) for histamine that was established by the European Food Safety Authority’s (EFSA) Panel on Biological Hazards (BIOHAZ) (EFSA, 2011). Typically, when providing advice, the FSA models various consumption scenarios and compares them to the ARfD to establish the level of risk to the consumer. When performing this modelling, the FSA takes into account the type of cheese involved, likely consumers and the expected quantity to be consumed.
    [Show full text]
  • Milkweed May 2006 Salvage
    U.S. Dairy Industry Fighting Self-Inflicted Injury as GI Battle Heats Up But when President Obama announced plans for a new transatlantic by Jim Eichstadt trade deal with Europe in his 2013 state of the union address, EU officials Top to bottom … the U.S. dairy industry has reacted with anger and alarm in Brussels jumped at the chance to play the dairy GI card. Europe’s sud - at recent European Union (EU) threats to claim exclusive rights to many com - den move to restrict cheese names blindsided many in the U.S. dairy indus - mon cheese names, including Parmesan, Havarti, Swiss and Gouda. Such try who were unfamiliar with the import assessment fight. cheeses are produced, marketed and consumed throughout the world. The notion of U.S. cheese plants and cheese marketers being prohibited from selling their Clear warnings from DTC’s Castillo in 2003 wares bearing these traditional names is an absurdity of the “Free Trade” process. Mario Castillo, who led the fight against the dairy import promotion If successful, the EU’s threat poses obvious challenges to U.S. cheese assessment, repeatedly warned about the assessment’s unintended consequences makers. Less obvious: the fact that this emerging trade dispute was original - beginning in 2001. Castillo, a former chief of staff of the U.S. House Ag Com - ly provoked by some of the U.S. dairy groups now crying foul at the Euro - mittee, serves as executive director of the Dairy Trade Coalition. Some of the pean demands. unintended consequences Castillo cited more than a decade ago included the EU trade negotiators are demanding the right to prohibit the use of many threat of European retaliation on dairy GIs.
    [Show full text]
  • Gaetano's Gaetan Gaetano's
    INSALATEINSALATE ~ ~ SALADS SALADS CESTINICESTINI DI DI REGALO REGALO GARDENGARDEN SALAD SALAD $6.50$6.50$5.50 GIFTGIFT BASKETS BASKETS ArthurArthur Avenue Avenue Style Style Deli Deli & & Catering Catering MixedMixed greens greens with with carrots, carrots, tomatoes, tomatoes, Arthur Avenue Style Deli & Catering cucumbers,cucumbers, onions onions & &olives olives WeWe create create the the most most impressive impressive withwith grilled grilled chicken chicken or or chicken chicken cutlet...... cutlet...... add add $3.00 $3.00 INSALATEINSALATEINSALATEINSALATEINSALATE ~ ~ ~ ~ ~ SALADSSALADS SALADS SALADS SALADS giftgiftCESTINICESTINI CESTINI basketsCESTINICESTINI baskets for for DI DI DI DIevery every REGALO REGALO REGALO REGALO REGALO occasion. occasion. CAESARCAESAR SALAD SALAD $7.00$7.00$5.50 187187187 GARDEN SALAD $6.50$5.50$5.50 GIFT BASKETS GARDENGARDENLettuceGARDENGARDENwith SALAD SALAD SALAD SALADCroutons, parmigiana $6.50$6.50$6.50$6.50 Baskets include extra virgin olive oil, ARTHURARTHURARTHUR AVENUE AVENUE AVENUE MixedLettuceLettuce greens with with withCroutons, Croutons, carrots, parmigiana parmigianatomatoes, BasketsBaskets includeGIFTGIFT includeGIFTGIFT extraBASKETS BASKETS extraBASKETS BASKETS virgin virgin olive olive oil, oil, ArthurArthurArthurArthur Avenue Avenue AvenueAvenue Style Style StyleStyle Deli Deli DeliDeliDeli & & &&& Catering Catering CateringCateringCatering MixedMixedcheeseMixedMixed greens greens greens andgreens Ceasar with with with with carrots, carrots, dressing carrots, carrots, tomatoes, tomatoes,
    [Show full text]
  • Catalogo Export Auricchio.Pdf
    PASSION AND TRADITION Here at Auricchio we are proud of producing the best at all times... The traditions passed down from father to son live on, while the closely guarded rennet recipe, the attention in choosing the people able to process the Provolone, and the passion teamed with experience and technique, all “create” products of the finest quality. In 140 years of continual development, the company has become the undisputed leader in the provolone market. The authenticity of Auricchio provolone is guaranteed by the “labelled” texture that unequivocally covers the outer surface of each cheese. PASSIONE E TRADIZIONE In Auricchio c’è l’orgoglio di produrre sempre il meglio... Vivono le tradizioni tramandate di padre in figlio mentre il segreto del caglio custodito con cura, l’attenzione nello scegliere gli uomini adatti a lavorare il Provolone, la passione unita all’esperienza e alla tecnica “creano” prodotti di altissima qualità. In 140 anni di continuo sviluppo l’azienda è diventata leader indiscusso nel mercato del provolone. L’autenticità del Provolone Auricchio è garantita dalla texture “griffata” che firma inequivocabilmente la superficie esterna di ogni forma. SHARP PROVOLONE “CLASSICO” The classical “Auricchio provolone”, obtained from highly selected bovine milk with the use of the unparalleled “Auricchio strong rennet”, undergoes continuous checks and cares during the long ageing, counting on a more than centenary experience. The unique taste of this Auricchio provolone is famous all over the world, making it immediately recognizable amongst all the other cheeses. We suggest it as hors d’oeuvres, grated on pasta or in flakes on fresh carpaccio.
    [Show full text]
  • PRODUCT LIST COMPLETE for WEBSITE 06132012.Xlsx
    MARKET PLACE IMPORTS 677 Dutchess Turnpike * Poughkeepsie NY 12603 PH (845) 485 2502 * F (845) 485 2010 Item Code Description U/M CHEESES ANTONIO MOZZARELLA CHF1024 FRESH MOZZARELLA MEDALLION 2/3 LB CHF1333 FRESH MOZZARELLA CILIEGINE 2/3 LB CHF1444 FRESH MOZZARELLA BOCCONCINI 2/3 LB CHF1835 FRESH CILIEGINE MARINATED 6/12 OZ CHF1844 FRESH BOCCONCINI CUPS 6/8 OZ CHF1021 FRESH PEARLINI 2/3 LB AGRIFORM CH053351 AGRIFORM PEPATO AGE 1/4 4/8 LB CH054531 AGRIFORM ASIAGO FRESCO 4/7 LB AURICHIO CHPROVAP160 AURICCHIO PROVOLONE 60 1/60 LB CHPROVAPC117 AURICCHIO PROVOLONE CUT 1/18 LB CHPROVAPSAQ7 AURICCHIO PROVOLONE STRAVECHIO2/10 LB BEEMSTER CH013007 BEEMSTER CLASSIC 18 1/24 LB CH013062 BEEMSTER 2% MILK 1/24 LB CH013075 BEEMSTER XO 1/24 LB CH013091 BEEMSTER VLASKAS 1/32 LB CH013003 BEEMSTER W/MUSTARD 1/10 LB CH013703 BASIRON PESTO GOUDA 1/10 LB CELEBRITY CH063041 CELEBRITY GOAT CRANBERRY 12/4.5 OZ CH063060 CELEBRITY GOAT BLUEBERRY 12/4.5 OZ CH063069 CELEBRITY GOAT RUM RAISIN 12/4.5 OZ CH063079 CELEBRITY GOAT W/FIG 12/4.5 OZ FORTETO CH053054 FORTETO PECORINO TOSCANO 1 MO 2/5 LB CH053055 FORTETO PECORINO TOSCANO 3 MO 2/5 LB CH053081 FORTETO BOSCHETTO TRUFFLE 6/1.5 LB CH053705 FORTETO MARZOLINO 3/2.5 LB CH054607 FORTETO CACIO DI BOSCO TRUFFLE 2/4 LB GREEN ISLAND CH293010 GREEN ISLAND DANISH BLUE 1/6 LB LATEBUSCHE CH054561 LATTEBUSCHE PIAVE BLUE LABEL 8 MO1/13 LB MARKET PLACE IMPORTS 677 Dutchess Turnpike * Poughkeepsie NY 12603 PH (845) 485 2502 * F (845) 485 2010 Item Code Description U/M CHEESES (CONTINUED) LATTERIA SORESINA CHLS0120 LS TOPOLINO 12/9.5
    [Show full text]
  • FRATELLO's DELI MENU Legal2
    SALADS (Choice of dressing) (French, Vinegarette, Creamy Italian, Ranch, Honey Mustard, Fratello’s Caesar, Blue cheese, Thousand Island) Fratello’s Deli ANTIPASTO ................................................... sm 4.60 lrg ................. 6.25 Fresh lettuce topped with croutons, tomatoes, roasted pepper, sharp provolone, DELI PRODUCTS salami, prosciutto, fresh mozzarella & olives. • SAUTED SPINACH • VARIETY OF ITALIAN MEATS CAESAR ........................................................ sm 4.75 lrg ................. 6.00 • BROCCOLI RABE • H.M. POTATO SALAD Crisp romaine topped with croutons pecorino romano cheese & blackened or • ROASTED PEPPERS • H.M. MACARONI SALAD Shane grilled chicken. • LONG HOT PEPPERS • H.M. PASTA SALAD CHEF SALAD ................................................ sm 4.25 lrg ................. 5.50 • GREEN OLIVE SALAD • IMP. ROMANO CHEESE Anthony Fresh lettuce topped with croutons, tomatoes, ham, turkey and cheese. • FRESH MOZZARELLA BALLS • IMP. LOCATELLI CHEESE HOUSE SALAD .............................................. sm 2.65 lrg ................. 3.65 • MARINATED MOZZARELLA • SHARP PROVOLONE Luke Lettuce topped with tomatoes & croutons. BALLS • IMP. AURICCHIO PROVOLONE Joey A MARINATED STRING VARIETY OF SHELF ITEMS ndr With Tuna Salad ............................................. sm 3.65 lrg ................. 4.65 • • ea With Blackened or Grilled Chicken ................ sm 4.25 lrg ................. 5.50 MOZZARELLA • IMP. ITALIAN COOKIES Raymond Popcorn Chicken over House Salad .............. sm 4.25 lrg
    [Show full text]
  • Degustazione P
    Rassegna Stampa Tre Bicchieri del Gambero Rosso Città del gusto di Napoli 23 ottobre 2011 a cura di uffici stampa e relazioni pubbliche dipunto studio www.dipuntostudio.it +39 081 681505 HANNO PARLATO DELL’EVENTO LE SEGUENTI EMITTENTI Segnalazione nel TG3 delle 19,30 del 21 ottobre Intervista nel programma delle 20,00 alla dottoressa Serena Maggiulli del 22 ottobre Quotidiani .it 16 ottobre 2011 .it .it New media: siti web, blog, social network Vini d'Italia 2012: i Tre Bicchieri del Gambero Rosso in degustazione p... http://www.tigulliovino.it/dettaglio_articolo.php?idArticolo=8733 home autori esperti vino olio news eventi food travel marketing distillati club contatti Registrati! email password hai dimenticato la password? ricerca avanzata cerca in Tags benevento , campania , capodanno , capri , cene , chef , chianti , cibo , città del gusto , citta del gusto , corsi , corsi di cucina , cultura , degustazione , degustazioni , enogastronomia , estate , eventi , evento , evento food , evento vino , food , gambero rosso , gusto , hotel , luglio , maggio , napoli , pizza , ristorante , romeo , salotto , san valentino , villa matilde, vini , vino , vitignoitalia , wine , wine&thecity PUBBLICITÀ Home > Eventi > Vino Vini d'Italia 2012: i Tre Bicchieri del Gambero Rosso Claudia Colella 1 in degustazione per la prima volta a Napoli Sito web Via Coroglio, Napoli (NA) - Citta del gusto di Napoli e-mail il 23 ottobre 2011 di Claudia Colella Articolo georeferenziato Leggi tutto... L’eccellenza del vino italiano a Napoli. Il grande evento dei “Tre Bicchieri del Gambero Rosso” arriva per la prima Archivio volta nel capoluogo campano: domenica 23 ottobre, dalle Ottobre 2011 18 alle 22, più di cento cantine nazionali, insignite Settembre 2011 dell’ambito riconoscimento, presenteranno al pubblico i Agosto 2011 loro cru aziendali.
    [Show full text]
  • Menu Templates Below and Let Us Know What We Can Do for You!
    LUCIA 415 Hanover Street Boston Ma, 02113 Tel 617 367 2353 www.luciab.st Functions at Ristorante Lucia Boston Whether it is an intimate family gathering, a fun get-together with friends, or your company's annual celebration, Ristorante Lucia is the ideal setting for you to relax and enjoy the festivities! At Ristorante Lucia we pride ourselves in maintaining the highest standards with each function and every meal we serve. We recognize that word-of-mouth is our most effective form of advertising, so if we fuss over your celebration it is because we earn such a large number of bookings from guests who attended someone else's private party at Lucia's! The first two questions people most often ask is "What type of menu should I choose?" and "How much will it cost?" This is why we offer you a sample menu to open our discussions, and then we go on from there. As one of the larger venues in the North End, we can offer you one of our three dining rooms for the event that you would like have. Each of our floors can accommodate approximately 40-85 of your guests. We enjoy working with you to customize a menu that fits your type of function, your individual tastes, and budget. So whether it is an event for family and friends or for your business associates, let Ristorante Lucia make it the best private party that you have ever planned and ever attended! So we implore you to preview some of our customizable menu templates below and let us know what we can do for you! Menu 1 Appetizers: Family style Caprese: Fresh bocconcini cheese and vine ripe tomatoes drizzled in olive oil, seasoned with salt and pepper.
    [Show full text]
  • Formaggi Antipasti to Share Affettati
    AFFETTATI IL PIATTO DEL CASARO CURED MEATS ASSORTED CHEESE BOARD PROSCIUTTO DI SAN DANIELE....14 CHOICE OF 2 CHEESES...........................17 known for its aroma and sweetness to the palate CHOICE OF 3 CHEESES...........................22 MORTADELLA...................................9 CHOICE OF 4 CHEESES..........................28 pistachio flavored cured meat from bologna CHOICE OF 5 CHEESES..........................32 COPPA..............................................10 seasoned with salt, pepper and wine air-dried for several months FORMAGGI SOPRESSATA....................................9 PARMIGIANO..................................13 larger version of seasoned salame, aged longer cow’s milk, aged 2 years, hard texture SPECK................................................13 Emiglia Romagna smoked prosciutto aromatized with black pepper GORGONZOLA PICCANTE........11.5 cow’s milk, matured, pungent, Piemonte CACCIATORINO...............................9 air-dried sausage known in Italy as the CACIOTTA AL TARTUFO................13 “Hunter’s Snack” cow’s and sheep’s milk with truffle Toscana PARMA COTTO.................................9 UBRIACO VENETO.....................13.5 parma ham marinated in savory brine cow’s milk aged in wine, Veneto then cooked CACIOVALLO.............................12 PANCETTA.........................................9 buffalo’s and cow’s milk, mild, Campania air-dried seasoned pork belly AURICCHIO PROVOLONE............12 cow’s milk, aged 6 months, firm texture, SPECK & TALEGGIO......................16 Lombardy
    [Show full text]