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Amarena $5.00 Cherry & Vanilla Gelato, Whole Cherries in Syrup And
Amarena $5.00 Ice Spaghetti Carbonara $5.50 Tiramisu $5.50 After 8 $5.75 Fresh Fruit (choose 1) Tartufo Con Amarena $4.75 Cherry & vanilla gelato, whole cherries Vanilla & hazelnut gelato, Tiramisu’ & vanilla gelato, White mint chocolate chip gelato, Strawberry, Kiwi, Mango, Papaya, Chocolate & vanilla gelato truffle, in syrup and whipped cream whipped cream, chocolate, coffee topping & whipped cream whipped cream, chocolate mints, Melon or Mixed Berries $5.50 stuffed with Amarena cherry, hazelnut & zabaione sauce chocolate and mint topping The fruit sorbet & vanilla gelato, rolled in shaved chocolate whipped cream fresh fruit and matching topping Ice Spaghetti Pomodoro $5.00 Cioccolato $4.75 The Make Your Own $4.75 Pizza $4.75 La Copa Loca $5.50 Arancia Farcita $3.50 (Stuffed Orange) Vanilla gelato, whipped cream, fresh Chocolate & vanilla gelato, whipped 3 scoops of gelato, whipped cream Vanilla gelato, whipped cream, Kiwi, strawberry & vanilla gelato, fresh kiwi, Whole orange, stuffed with blood strawberry sauce and white chocolate cream, chocolate sauce and chips and 2 toppings fresh seasonal fruit and strawberry topping banana and strawberry, topping and orange sorbet whipped cream Yogurt $5.75 Tropicale $5.75 Yogurt & Frutti Di Bosco $5.75 Banana Split $5.75 Banana e Noci $5.25 Limone Farcito $3.00 (Stuffed Lemon) Yogurt gelato, fresh fruit and strawberry Seasonal tropical fruit & gelato, whipped Yogurt gelato, fresh mixed berries Fresh banana, pick your own gelato, Banana & walnut gelato, whipped cream, Whole lemon, stuffed with -
Menu Mo Gelato A3 Verticale Luglio 21.Indd
Pastries Cannoli regular shell 5.00 Cannoli small shell 3.50 È NON SOLO..... Cannoli chocolate shell 4.00 Cannoli toppings chocolate chips, pistachio or hazelnut 0.50 Cannoli 4 pack regular shells 19.00 Gelato Cannoli 4 pack small shells 13.00 Classic Sizes Cannoli 4 pack chocolate shells 15.00 Cup small 1 fl avor 4.75 Homemade Tiramisù 6.00 Cup medium up to 2 fl avors 6.75 Bombolone alla Nutella 4.50 Cup large up to 2 fl avors 7.75 Bombolone con Ricotta 4.50 Sugar cone 1 fl avor 4.50 Homemade Cheesecake 6.00 Truffl e Brownie 3.80 Waffl e cone 1 fl avor 6.75 Raspberry Linzer Bar 4.50 Waffl e cone up to 2 fl avors 7.75 Caramel Pecan Bar 4.50 Hand packed gelato to go 8.00 Chocolate Souffl é 6.00 Salted Caramel Chocolate Souffl é 6.00 Toppings Add scoop of gelato 1.00 Whipped Cream Chocolate Chips Waffl e 2.80 Chocolate Sauce Pistachio Bacio di Dama 5 cookies for 3.00 Caramel Sauce Hazelnut Chocolate Bacio di Dama 5 cookies for 3.00 Cherry Sauce M & Ms S-Cookies 5 cookies for 3.00 Rainbow Sprinkles Mini Peanut Butter Cups Strawberry Cookies 5 cookies for 4.00 Chocolate Sprinkles Cantucci (Italian biscotti) 5 cookies for 2.00 Flavors Limone Vaniglia Fresh Lemon Vanilla Hot Drinks Espresso 2.50 Fragola Bacio Fresh Strawberry Chocolate Hazelnut Double Espresso 3.50 Macchiato 3.50 Frutta della Passione Monella Fresh Passion Fruit Dark Cherry with Cappuccino 3.50 Almond and Hazelnut Frutti di Bosco Drip Coffee 2.50 Mixed Berry Mandorla Latte 3.50 Toasted Almond Mango Latte Macchiato 3.50 Fresh Mango Nocciola Hot Chocolate 4.50 Hazelnut Nerone Mocha 4.75 -
Italian Street Food Examples
Italian Street Food Examples EwanoverwearyingDeaf-and-dumb never levies some Milo any taeniacides bard splints! deucedly and or renegotiating retranslates hismuzzily ligan whenso onshore! Lloyd isAborning abdominous. or tetartohedral, Incurved Irvine Juayua were stuffed with the masters at piada italian translation: in an open a street food writer born from england varied ethnicities has attracted people. Getting quick bite into large pieces in a new posts by italian street in a huge opportunity, bars and meats. Do chefs on street food street foods you will find and! The street food writer. Add a role of industrial scale to help you bite to die for we may happen after a little lemon juice to sicilian street food carts on! Raw materials if you can get wet and, with a seasoned externally with a true hidden note is generally also somewhat rare. Have spread thanks for massive helpings and delicious mashed potato croquettes mainly come from roman times been born and revise any booking fees. Plover not street food on my stories, street food of. Thanks to italian street foods can also plenty of choice to the example of events and can easily pronounceable or as a role in few traces considering its. Arancini was traditionally a small balls with food street examples of. In central market and rabbit ravioli from one spot in europe as a luxury tour, a social media platforms, they were easier it food street eats them? Lunch on eating habits in? And imported onto this region are sold at least once purchased through your biggest language. Whether you need on wix site you get hungry texans, i like mini turkey. -
Spaghetti Bolognese Bolognese Sauce Is One of Those Recipes That Everyone Should Learn to Cook
Spaghetti Bolognese Bolognese sauce is one of those recipes that everyone should learn to cook. It can be adapted to make lasagne, chilli-con-carne or even a cottage pie and you can add extra vegetables such as mushrooms and peppers to use up whatever you have in the fridge. Nutritional information per portion (420g): Energy Fat Saturates Sugars Salt 1408kJ 333kcal 9.3g 2.9g 6.9g 0.3g 17% 13% 14% 8% 5% Wheat (gluten)* of an adult’s reference intake. Typical values per 100g: energy 335kJ/79kcal. Equipment Ingredients Weighing scales Serves 4 Sharp knife 1 medium onion Chopping board 1 garlic clove Peeler 1 carrot Small bowl x 2 100ml boiling water Measuring jug 2 x 5ml spoons olive oil Kettle 1 x 5ml spoon dried oregano Measuring spoons 300g lean minced beef Saucepans (or deep 400g can chopped tomatoes frying pan) x 2 2 x 15ml spoons tomato Wooden spoon puree Can opener 300g uncooked spaghetti Colander Black pepper (optional) * Presence of allergens can vary by brand – always check product labels. If you serve food outside the home you must make allergen information available when asked. Top Tips • You could leave the carrots unpeeled but ensure that all soil is removed before cooking. • To avoid using two saucepans, cook the pasta first and put to one side. Then cook the sauce and stir the pasta into the sauce until reheated. www.letsgetcookingathome.org.uk LGC062 Spaghetti Bolognese Method Something to try next time 1. Peel and finely chop the onion and garlic. • Add extra vegetables for a healthier sauce, such 2. -
Spaghetti Bolognese Serves: 2 Time: 50 Min
Spaghetti Bolognese Serves: 2 Time: 50 min The Italian classic that can be served up any time, team with a mixed crunchy salad Ingredients ½ tbsp oil (if using chicken or turkey mince) 100g lean beef mince 1 onion, finely chopped 1 clove garlic, finely chopped 400g can of chopped tomatoes 1 tbsp tomato puree 1 tsp dried mixed herbs ½ red pepper, chopped 100g mushrooms, sliced ½ carrot, chopped ½ courgette, chopped 150g dry spaghetti pepper to taste Method - For the bolognese sauce Heat the oil and brown the mince over a gentle heat, stirring to stop it from sticking. Add the onion to the mince and cook for 2-3 minutes. Add the remaining ingredients, apart from the pasta (if you don’t like one of the vegetables, swap it for another), bring the sauce to the boil, then lower the heat and simmer gently for 15-20 minutes. Add pepper to taste. Serve with spaghetti or other pasta (cook pasta as described below). Cooking pasta You will need about 75g pasta per adult. Bring a large pan of water to the boil. Add pasta, bring back to the boil, stir well and leave to cook for about 8 minutes. Test if the pasta is cooked. Drain cooked pasta immediately and serve with sauce. Handy tip: To save leftover boiled pasta, mix drained pasta with a little oil, cover with cling film and store in the fridge for a maximum of 1 day. Nutritional information Nutrient Per 100g Per 480g portion Energy 55 kcal (231 kJ) 264 kcal (1109 kJ) Protein 2.78g 13.36g Carbohydrate 9.7g 46.55g (of which sugars) 1.64g 7.86g Fat 0.85g 4.08g (of which saturates) 0.22g 1.07g Fibre 1.01g 4.86g Sodium 0.04g 0.20g Salt 0.1g 0.5g Allergy advice Contains: wheat (gluten). -
Italgelato Sorbet Line
Italgelato Who we are The Factory Certifications The factory covers a total area of 7000 square meters with 9 lines (6 for large volumes, 3 for small quantities and customized productions). Our daily production capacity is 120 tons of gelato. We produce more than 100 flavors of gelato and sorbets, frozen yogurt and desserts varieties. Quality, Research & Development euro leaf usda aa+ brc food Our team works together to create innovative and high quality recipes, guaranteeing physical, organic organic certificated chemical and microbiological checks, for the safety and health of consumers throughout the agriculture production process. We develop recipes with simple ingredients of the Italian tradition, including vegan and organic products,all exclusively deriving from certified agricultures. We always apply the rule “keep it simple, make it better”. Our ingredients list is one of the shortest in the market without the use of preservatives or additives. We strive to have smeta iso dnv ifs food clear labels. We offer a wide range of classic, regional and world tastes, in order to meet the needs of each individual consumer. Graphics & Marketing We offer complete packaging personalization services thanks to our internal graphic department cocoa utz kosher who can handle different formats and packaging materials such as plastic, glass and paper. Horizons certified certified Customer Service & Logistics We guarantee total control of suppliers and the production chain. We offer commercial clean energy proposals dedicated to the various types of sale: retailer, cash & carry, ho.re.ca.. photovoltaic system The logistics office is able to organize deliveries throughout Italy and all around the world. -
Menu Is Subject to Changes Without Prior Advice
Entrees / Salad • Caprese salad ◼ - (Lunch | Dinner with limited availability) - Fresh tomato / Fresh Mozzarella / Extra Virgin Olive Oil / Fresh Basil / Basil / Oregano / Salt / Pepper / Balsamic Vinegar Glaze Pasta • Penne “in bianco” with Butter or Extravirgin Olive Oil o Change Penne with Spaghetti or Tagliatelle o Topped with Parmesan • Penne with Tomato Sauce ◼ o Change Penne with Spaghetti o Topped with fresh mozzarella and basil leaf • Caserecce with Basil Pesto ◼ o Change Caserecce with Spaghetti, Rotini or Bowtie o Topped with parmesan and cherry tomatoes • Penne with 4 Cheese sauce ◼ o Change Penne with Maccheroni o Ask for Plain or topped with walnuts and/or green onion • Spaghetti Aglio & Olio (Extra virgin Olive Oil, Garlic and Red Spicy Flakes) ◼ o Change Spaghetti with Penne o Ask for Extra Spicy on side • Tagliatelle with House Meat Sauce ◼ o Change Tagliatelle with Spaghetti or Rotini • Maccheroni with Creamy Sausage and Mushrooms ◼ o Change Maccheroni with Caserecce or Penne • Tagliatelle with Creamy Ham & Sweet Green Peas ◼ • Penne Truffle & Mushrooms ◼ o Change Penne with Maccheroni • Spaghetti with Cacio & Pepe ◼ • Tagliatelle with Creamy Mushrooms ◼ o Change Tagliatelle with Penne or Maccheroni • Spaghetti with Tomato and Sausages ◼ o Change Spaghetti with Rotini or Penne • Caserecce with Broccoli & Sausage ◼ o Change Caserecce with Rotini • Tagliatelle with Parmesan Cream ◼ o Change Tagliatelle with Penne • Spaghetti with Lemon Cream ◼ o > Limited availability < o Change Spaghetti with Tagliatelle 08 o Ask for -
Pizza Salads Starters & Snacks Panini Brooklyn
BIRMINGHAM TROY 111 Henrietta, Birmingham MI 3141 Crooks, Troy MI 248.258.6690 248.643.4512 PIZZA STARTERS & SNACKS Cheese Start your meal with a tasty, original treat from Brooklyn - or add a Fresh tomato sauce, mozzarella, garlic, oregano, basil salad and make it a meal. We combine the freshest ingredients to create delicious bits of goodness to snack on or start with. Pepperoni Fresh tomato sauce, mozzarella, beef pepperoni Brooklyn Bites Bite-sized snacks available in four delectable flavors: Brooklyn Garlic Knots, Chicken Pesto, Greek Veggie, Pepperoni Homemade pesto, black olives, roasted garlic, pine nuts sun-dried tomatoes, creamy goat cheese PANINI Four Cheese Fresh mozzarella, fontina, reggiano parmigiano El Cubano mascarpone cheese Thinly sliced prosciutto and ham, yellow mustard, pickles swiss cheese Greek Baby spinach, black olives, broccoli, red onion, plum tomatoes South of France feta, reggiano parmigiano cheese Grilled chicken, roasted vegetables (peppers and mushrooms), Barbecued Chicken gruyere cheese, chipotle aioli Tender barbecued chicken with sliced sweet red onions Portobello Cap smoked gouda cheese Roasted portabella mushroom, basil pesto, roasted peppers Primavera goat cheese Baby spinach, wild mushrooms, broccoli, red onion tri-color peppers, reggiano parmigiano cheese BROOKLYN DINNER SPECIAL Margherita Build Your Own Plum tomatoes, fresh mozzarella, fresh basil Start with tomato sauce, mozzarella cheese, garlic and oregano Spicy Mexican then add your toppings. Choose a large salad, Brooklyn bites and Spicy -
Pizza Starters Salads Party Packages Gelato, Ice Cream
111 Henrietta, Birmingham MI PIZZA STARTERS Cheese 10” - 10.45 16” - 13.45 Brooklyn Bites 3 for 1.25 Fresh tomato sauce, mozzarella, garlic, oregano, basil Bite-sized snacks available in four delectable flavors: Pepperoni 10” - 11.45 16” - 15.45 Garlic Knots, Chicken Pesto, Greek Veggie, Pepperoni Fresh tomato sauce, mozzarella, beef pepperoni SALADS Our selection of fresh salads are scrumptious and full of SEASONAL SPECIALTIES the finest ingredients. Available in small or large. Add chicken to any salad for $1.50 Moroccan Chicken 10” - 12.95 16” - 19.75 Mixed Greens 4.95 sm 6.95 lg Roasted butternut squash, fresh chicken, Mixed greens, cucumber, tomatoes nine exotic Aragon spices, homemade Harrisa sauce mozzarella cheese | Available through 10/30 Greek Salad 5.95 sm 7.95 lg Romaine lettuce, cucumber, red onion, black olives, feta The Brussels 10” - 12.95 16” - 19.75 Antipasto 5.95 sm 7.95 lg Shaved Brussels sprouts, roasted red peppers, goat cheese walnuts, Romaine lettuce, ham, prosciutto, green olives pepper coulis | Available 11/1 through 1/31 fresh mozzarella G&G (Greens & Gorgonzola) 5.95 sm 7.95lg Mixed greens, romaine lettuce, tomatoes, red onion Margherita 10” - 12.95 16” - 19.75 walnuts, gorgonzola Plum tomatoes, fresh mozzarella, fresh basil Create Your Own 5.95 sm 7.95 lg Buffalo Chicken 10” - 12.95 16” - 19.75 Lettuce, 3 toppings, cheese Marinated chicken, hot buffalo sauce, ranch dressing 3 Mushroom 3 Cheese 10” - 12.95 16” - 19.75 Shiitake, portabella and field mushrooms, mozzarella MAKE IT VEGAN fontina, reggiano parmigiano Ask about our vegan cheese and vegan-friendly gluten-free cauliflower crust. -
Spaghetti Squash
L OS A NGELES R EGIONAL F OODBANK Spaghetti Squash Buying & Storing Look for hard fruit that is heavy in size and pale in color Avoid those with soft spots and green in color The average spaghetti squash will yield about 5 cups Can be stored at room temperature for about a month After cutting, wrap in plastic wrap and refrigerate. Use within 2 days Pack cooked squash into freezer bags, seal , label and freeze. How to Cook Spaghetti Squash Bake it: Cut squash in half and put it cut side down on a lightly greased baking sheet. Cook squash in a preheated 350°F oven for 30 minutes or until the flesh is tender when poked with a fork or knife. Boil it: Place squash in a large pot of boiling water. Boil for about 20-30 minutes or until the flesh is tender Microwave it: Cut the squash in half and remove the seeds. Place cut sides up in a microwaveable dish with 1/4 sup of water. Cover with plastic wrap and cook on high for 10-12 minutes. Depending on the size of the squash, add more cooking time. Let stand for 5 minutes Spaghetti Squash Prep time: 15 min Directions: Variations Cook time: 30 min 1. Preheat oven to 350°F. Lightly grease Add other mixed vegeta- Servings: 6 a baking sheet bles. Make sure you Ingredients: 2. Place squash cut side down on the bak- use contrasting colors. ing sheet, bake for 30 min in a preheat- 1 Spaghetti ed oven, or until a sharp knife can be inserted with only a little Squash, resistance. -
The Geography of Italian Pasta
The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998). -
Spaghetti Alla Carbonara SERVES 4-6
Spaghetti alla Carbonara SERVES 4-6 INGREDIENTS 1 pound dry spaghetti 3 tablespoons extra-virgin olive oil 6 ounces pancetta or slab bacon, cubed or sliced into small chunks 4 large garlic cloves, finely chopped 1/2 teaspoon of Kosher salt 2 egg yokes and 2 large eggs 1 cup freshly grated Parmigiano-Reggiano, plus more for serving (the real stuff) Freshly ground black pepper METHOD LAUREN’S QUICK TIPS Prepare the sauce while the pasta is cooking to ensure that • Drain the pasta while it still has a bite because it will continue to the sauce is ready when the spaghetti is cooked. cook after it’s drained. • Be sure to add the egg mixture off the heat and stir quickly. Add Bring a large pot of heavily salted water to a boil, add the lots of pepper and pretend you‘re in Rome! pasta and cook for 8 to 10 minutes or until tender but still has a bite. Don’t over cook the pasta. Drain the pasta, coat the strands in the bacon fat. reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish. Pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off While the water is boiling, heat the olive oil in a deep skillet the heat to ensure this does not happen.) Thin out the sauce over medium heat. Add the pancetta and sauté until the with a small amount of the reserved pasta water, until it bacon is crisp and the fat is rendered.