Menu Planner for Private and Large Parties
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Piadina Italian Flatbread
Piadina Adapted from Alessandra Spisni of La Vecchia Scuola Bolognese *Originally posted on MarieFromage.com on 8/02/09 I had my first piadina while taking a pasta making class at La Vecchia Scuola Bolognese in Bologna, Italy. The chef made these for our midmorning snack and served them warm and layered with prosciutto and cheese. My head nearly blew off by how tasty they were. This is a great bread recipe for the summer because there’s no need to turn on the oven! If you can make pancakes, you can make these. Makes 8 Piadina 3 ½ cups all purpose flour 2 teaspoons sea salt 2 Tablespoons baking powder 1 ¼ cups half & half (add a Tablespoon or 2 more if needed). 1. Combine the flour, salt and baking power in a large bowl. 2. Add the half & half. Using your hands (that’s right, your spectacularly clean hands) combine with the flour mixture until it resembles a coarse meal. 3. Turn the contents of the bowl out onto a lightly floured surface. Knead the dough until it comes together in a firm ball. 4. Place in a bowl, brush the surface of the dough lightly with olive oil, cover with a clean dishtowel and allow the dough to rest for 1 hour. 5. Remove dough from the bowl and divide it into 8 pieces. 6. Roll each piece into a ball with your hand, then roll into a more-or-less round shape as thin as possible (think pizza or pasta dough). 7. Pre-heat a flat griddle (or large cast iron or heavy stainless steel pan) and brush with olive oil. -
Ballard Menu
starters piadinas soups & salads Sharing Is Caring!!! Start off with one of our HAPPY HOUR Fresh baked to order Italian Flatbread Sandwiches, filled with ENJOY A HEARTY BOWL OF SOUP, OR TRY ONE OF OUR SIGNATURE SALADS, mouthwatering homemade Appetizers! Order an MON-FRIDAY delicious & Fresh Ingredients! PERFECT FOR SHARING ALONGSIDE OUR FAMOUS DEEP DISH PIZZAS! Appetizer & Share! 3PM-6PM UPTOWN 10 HEARTY MINESTRONE SOUP v CUP 5 / BOWL* 7 PATXI’S GARLIC BREAD v 3 5 Herb-roasted chicken, artichoke dip, parmesan, fontina, fresh arugula, Tomato broth with vegetables, pasta & pesto drizzle Our signature dough, topped with garlic herb oil & homemade radicchio, extra virgin olive oil & lemon on our homemade piadina crust marinara CHICKEN NOODLE SOUP CUP 5 / BOWL 7 10 WHOLE HOG Chicken broth with celery, carrots, roasted chicken & pasta CAESAR SALAD 5 6.5 Pepperoni, garlic-fennel sausage, prosciutto cotto, homemade tomato Romaine, parmesan, white anchovies, croutons & caesar dressing sauce, mozzarella, arugula, radicchio, extra virgin olive oil & lemon PATXI’S CAESAR* 11 on our homemade piadina crust Romaine lettuce, focaccia croutons, parmesan & our house caesar MIXED GREENS SALAD v 5 7 dressing FORAGER v 10 Baby greens, parmesan, croutons, cucumber, carrots, grape tomatoes, red onion & your choice of salad dressing Eggplant pesto, artichoke hearts, roasted red peppers, kalamata ITALIAN CHOPPED G 15 olives, mozzarella, aged feta, arugula, radicchio, extra virgin olive oil & lemon on our whole wheat piadina crust Romaine & arugula blend, herb-roasted -
Crostini E Stuzzichini Pasta & Al Forno Pizza Fritta
Aperativo AWARD WINNING FUMO Carne (Meat) Peroni Ambra 5.00 combines the crisp and refreshing taste Lamb Cutlets with rosemary & thyme 9.85 of Peroni Nastro Azzurro and the sharpness of Italian chinotto, Cicchetti :- (pronounced chi - KET - tee) a rare citrus fruit found in Liguria, North West Italy Spiedino di Pollo chicken wrapped in 7.50 Bellini Veneziana 8.90 are small dishes, typically served in cicchetti pancetta with rosemary classic Bellini made with Polpette 6.80 white peach juice & Prosecco bars in Venice. You can make a meal of them beef meatballs with tomato Rossini 8.90 Beef Tagliata 10.95 Prosecco with fresh strawberries grilled fillet steak marinated in chilli by ordering several plates which can be and garlic, topped with rocket and parmesan Aperol Spritz Aperol & Prosecco 9.50 shared between friends. As dishes are freshly Slow Roasted Pork Belly with broad beans and 8.95 green pea mash prepared, they will be served as soon as they Fillet of Beef Medallions with a truffle & cream sauce 12.95 are ready. To experience our Cicchetti menu Spatchcock Chicken grilled with Calabrian chilli dressing 11.95 Piatti da dividere and fried green chillies we suggest 5 - 6 dishes between 2 people. Plates to share (recommend a minimum of 2 people) Chicken Milanese flattened breast of chicken, pan fried in 8.90 breadcrumbs with rocket & pachino tomatoes Fritto Portofino deep fried prawns, scallops and 16.65 Short Beef Ribs in a sweet Cicchetti sauce served 10.80 calamari served with garlic aioli and spicy Calabrian dip with Italian spinach -
Il Lupo Nella Provincia Di Arezzo
lupo nuovo optima 5-06-2006 19:09 Pagina 2 il lupo IN PROVINCIA DI AREZZO A cura di Marco Apollonio e Luca Mattioli Provincia di Arezzo Le Balze lupo nuovo optima 5-06-2006 19:09 Pagina 4 Referenze fotografiche Indice Graziano Capaccioli: Figure 3.10, 3.11, 4.2, 5.4, 5.13, 8.2, 8.9, 9.12, 10.19 e pagine 6, 10, 148 Graziano Tortelli: Figura 4.3 Roberto Zaffi e Luciano Piazza: Figure 4.8, 5.10, 7.13, 10.17? e pagine 86, 114, 130, 154 Corpo Forestale dello Stato di Arezzo: Figura 6.6 e pagina 66 Elisa Avanzinelli: Figura 5.18 Claudia Capitani: Figure 2.1, 4.6, 5.2, 5.3, 5.6, 5.7, 5.8, 5.9, 6.8, 10.4b e pagine 44 Andrea Gazzola: Figure 10.1, 10.4a, 10.5a, 10.7, 10.8, 10.9 IL LUPO IN PROVINCIA DI AREZZO M.F. Di Benedetto, A. Gazzola, M. Geri, D. Mirco Geri: Figura 5.23 Giustini, L. Iacolina, P. Lamberti, S. Marsili, L. Paolo Lamberti: Figura 5.20 Mattioli, A. Vanni, A. Viviani. Alessia Viviani: Figure 1.1, 4.4, 4.5, 5.21, 10.5b e pagine 28, 102 1) IL CENTRO STUDI DI CASA STABBI E LA LINEA EDITORIALE SULLA 8) RAPPORTO PREDA-PREDATORE: CONSERVAZIONE E GESTIONE IL SISTEMA DELL’ALPE DI CATENAIA Foto di copertina: Graziano Capaccioli DELLA FAUNA Paolo Lamberti, Marco Alboni . 103 Roberto Vasai . .7 Hanno contribuito al contenuto di questo capito- Grafica: Margherita Barcucci lo: M. Apollonio, C. -
Catalogo-Frigor-Carni.Pdf
CATALOGO PRODOTTI La Frigor Carni Sas svolge l’attività nel territorio della Regione Calabria. Il suo target di riferimento è rappre- sentato dai ristoratori più qualificati. L’azienda nasce negli anni ‘50 sotto forma di ditta individuale specia- lizzata nella distribuzione di prodotti carnei e pollame per inizitiva di Armando Viscomi. Negli anni ’80 la ditta assume la denominazione sociale di Frigor Carni di Viscomi Armando & C. Sas, con sede a Davoli Marina (CZ). Amplia l’attività, arricchendo con nuovi prodotti la gamma degli articoli trattati, occu- pando una rilevante posizione nel canale Ho.Re.Ca. Nell’anno 2005 sviluppa la commercializzazione di pro- dotti di alta qualità, proponendosi nel segmento retail. luoghi di lavoro. Il mercato della Frigor Carni Sas com- Nel 2012 inaugura la nuova sede operativa nel comu- prende la filiera GDO e grossisti, per cui oggi occupa ne di Montepaone (CZ). La nuova struttura garantisce tutti i segmenti di mercato della distribuzione. L’area una più efficace gestione e una più puntuale risposta geografica di attività è rappresentata in primo luogo alla domanda. Anche i dipendenti hanno beneficia- dalla Regione Calabria, da gran parte di territorio delle to del miglioramento ambientale vissuto nella nuova regioni confinanti e, con l’apertura della nuova sede sede. La rete vendita è supportata dalla implemen- operativa, di tutto il territorio nazionale. La domanda tazione della tecnologia informatica, che consente di della clientela viene soddisfatta dalla vasta gamma ridurre i tempi di consegna con l’utilizzo da parte degli di referenze dei prodotti carnei-ittici-freschi-congela- agenti della connessione con il sistema informatico in- ti-surgelati, ed anche verdure salumi, formaggi e altri terno. -
From Intense Flavor Shots for Cooks to Pop-Up Toaster Hamburgers And
BY A. ELIZABETH SLOAN BORDER CROSSINGS From intense flavor shots for cooks to pop-up toaster hamburgers and microwaveable cans, global shopping carts are full of innovative product options with excellent potential for adapting to new markets. espite a very tough economy quarterly decline, Asia Pacific economy improves (Nielsen, 2011b). worldwide and regulatory remains the region where consum- But it’s not all doom and gloom. issues affecting the devel- ers demonstrate the most optimism; Global supermarket sales of food Dopment of healthful new Indian consumers are the most pos- and beverage products are pro- foods in the European Union, the itive. Six in 10 global consumers jected to reach $1.74 trillion global food and beverage market- surveyed by Nielsen in 56 countries by 2015; foodservice sales will place remains full of cutting-edge believe they are still in a reces- be $2.2 trillion (GIA, 2010). product concepts and promising sion; more than half (51%) think Because consumers around the ingredients that might successfully they will still be in a recession in world are taking action for health, be adapted for sale in new markets. a year’s time (Nielsen, 2011a). global sales of functional foods are In June 2011, global consumer Food prices now top the list projected to reach $130 billion by confidence fell to its lowest level in of global consumer concerns, fol- 2015, diet foods $200 billion, foods six quarters. Despite a nine point lowed by the economy; increasing for food allergy/intolerance $26 utility/gas bills rank fifth, and billion, and ingestible nutracos- health concerns are sixth (Nielsen, metics $4.2 billion. -
Aby's Outdoor Cookbook
Aby’s Outdoor Cookbook Introduction This cookbook is not a part of the Boy Scouts of America program nor do the Boy Scouts of America sanction this book. No representation of such sanctioning is requested, made or implied. The book is the result of more than fifty years experience living outdoors, cooking to please the cook and enjoying the experience. The author made no attempt to calculate calories, nutritional values or cholesterol. He is past seventy years of age and weighs fifteen pounds more than he did at high school graduation. His career path has been varied and perhaps checkered. Whether he was roustabouting in oilfields or managing a major computing center, he has maintained an active and mobile life style, believing hard work (physically hard work) is its own reward. He has failed to diligently follow his belief that “moderation in all things” is the real secret to success, health and abundant living. This tome is intended to provide Scout leaders with background material for cooking outdoors and engaging youth in the joys of this activity. If you are a really good outdoor cook, you will stand out in a crowd. And don’t let anyone tell you it is just the smell of garlic on your hands! At seventy-plus, the author can still identify one hundred fifty birds by sight, forty by flight pattern and fifty by song. He knows more than sixty species of trees by leaf, bark and fruit. He can paddle a canoe, row a boat, carry a pack, sleep on the ground and survive. -
EDITION the Fresh Pasta CATALOGUE
22nd EDITION the fresh pasta CATALOGUE 22nd EDITION Deep-frozen product (refrigerate at -18°C) The images are only intended to show the product. For further details about product characteristics, list of ingredients and possible allergens, please refer to the technical datasheets. A LEGACY OF TRADITION a tiny artisan workshop, we were first inspired In with the courage to believe in our passion: a deep affection and love for the traditions of our native Romagna. Just an old family recipe to start with. Then the experience of four generations of pasta makers. Plus a passion for getting things just right. quality tradition deep-freezing And finally our dream: to bring traditional fresh Italian pasta to the dining tables of the whole world. To do this we have studied every Over the past 40 years, Our only friend - the freezing ® last detail: from the quality of our intensive research and cold. Laboratorio Tortellini 's the ingredients to the ability of analysis has enabled us to build expertly deep-frozen pasta Cappelletti Romagnoli, Tortellini Bolognesi, Tagliatelle, advanced machines capable up a catalogue of over 100 products - increasingly the Garganelli, Strozzapreti, Gnocchetti... As you browse of repeating the gestures of products: the heritage of the preferred choice of quality through this catalogue, you will discover that the human hands and offering you entire Italian peninsula. restaurants and now coming shape of each and every pasta in your most exquisite a pasta that retains every single to kitchens all over the world. characteristic of fresh artisanal recipes has a unique story to tell of its origin, history pasta. -
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent; -
Pausa Lunch August
LUNCH salumi formaggi Butcher’s Board house selection Chef’s Board house selection 3 | 22 or 5 | 30 3 | 22 or 5 | 30 tigella, cunza, pickles, seasonal compote, truffle honey, oat crackers, mustard grilled bread to start house made focaccia | 3.5 fried mediterranean mussels, summer squash, gypsy pepper aioli | 15 hokkaido scallop crudo, summer melons, fresno chiles, finger lime, basil sprouts | 16 smoked burrata, eggplant caponata, parsley oil, saba, grilled bread | 15 arancini, summer squash, basil pesto, tomato sugo, parmigiano | 11 polpette, house meatballs, tomato sugo, pecorino | 11 salads add : flat iron steak | 8 pulled chicken | 4 arugula, frisee, blenheim apricots, candied pistachios, costata romanesco, whipped ricotta, marjoram vinaigrette | 14 red romaine, radishes, avocado, fines herbes, creamy poppyseed & colatura di alici dressing | 14 chopped gem lettuces, arugula, fresh cranberry beans, roasted corn, heirloom summer squash, romano beans, cherry tomatoes, italian frying peppers, sundried tomato vinaigrette, sheeps milk ricotta salata | 14 tuna conserva, mixed greens, soft boiled eggs, bintje potatoes, leccino olives, sungold tomatoes, green beans, torpedo onions, whole grain mustard vinaigrette | 17 panini choice of red romaine with marjoram vinaigrette OR fried bintje potatoes with gypsy pepper aioli focaccia | pulled chicken, basil pesto, spicy pickled cherry tomatoes, house made mozzarella | 15 piadina | prosciutto San Daniele, house made mozzarella, arugula | 15 piadina | house-made sausage, shallots, san andrea latteria -
Kids 5.50 Beverages Sweets & Snacks
Our fresh Piadina flatbread, Dolce Piadina Cappuccino topped with melted cheese, housemade sauces and cured PIA meats. MARGHERITA 7.45 Mozzarella, Tomato Sauce, Fresh Basil BIANCA 7.45 Mozzarella, Parmigiano, Provolone, Gorgonzola PICCANTE 7.95 Capicollo, Mozzarella, Tomato Sauce, Piadina Hot Sauce DIZZATRICOLORE 7.45 Mozzarella, Fresh Tomato, Basil Pesto Tricolore Piadizza KIDS 5.50 Half Piadina with a Kids Drink Ham and Mozzarella, Chicken and Mozzarella, or Creamy Peanut Butter and Jelly ILLY ESPRESSO 2.75 CAFFE LATTE 3.50 CAFFECAPPUCCINO 3.50 AMERICANO 3.00 BEVERAGES S WEETS & ITALIAN BEER 6.00 SNACKS RED WINE 7.00 DOLCE 6.95 BATCH FOUNTAIN Piadina with Nutella®, Banana, SODAS 1.95 Whipped Cream ICED TEA 1.95 ITALIANPIADINA.COM ASSORTED PASTRIES @ITALIANPIADINA SAN PELLEGRINO 2.95 CHIPS 2.50 SPRING WATER 1.50 Our namesake sandwiches - California Piadina Piadina bread is made fresh to order, and is filled with meats, cheeses and vegetables. PIADINAS Spicy Vegetarian ITALIAN CLASSICS AMERICANO Piadina sandwiches you will find in Italy American sandwiches made Piadina-style PARMA 9.95 Prosciutto di Parma, TORINO 10.25 Italian Ham, Mozzarella, CALIFORNIA 9.95 Roasted Chicken, NEWPORT 11.95 Roasted Turkey, Mozzarella, Mushrooms, Arugula, Tomatoes Mushrooms, Arugula, Tomatoes, Truffle Sauce Mozzarella, Arugula, Tomatoes, Avocado, Smoked Mozzarella, Smoked Prosciutto, Romaine, Basil Pesto Avocado, Caesar Dressing MILANO 9.95 Roasted Turkey, REGGIO 10.25 Prosciutto di Parma, Mozzarella, Robiola Cheese, Arugula, Tomatoes, Parmigiano-Reggiano, -
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).