DOCSLIB.ORG

Menu Planner for Private and Large Parties

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Menu Planner for Private and Large Parties Menu Planner for Private and Large Parties Menu items change seasonally and will be updated as changes occur. If your event occurs on the cusp of a menu change, feel free to use this Menu Planner as a guideline. Adjustments can be made when the changes occur. The next menu change will be in July 2019. As per Italian tradition, menu selections are typically served family style or buffet, but we are available to customize your menu based on your preferences. Prices do not include tax and gratuity. Dietary indications are notated throughout the menu as follows: v - vegetarian | vv - vegan | gf - gluten free | df - dairy free EXECUTIVE CHEF: SABRINA TINSLEY OSTERIA LA SPIGA 1429 12TH AVENUE, SEATTLE • 206 323 8881 • laspiga.com PRIMO M E N U $45/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters, served with piadina romagnola, our house flat bread. Affettati df Piadina v italian meats served with our specialty balsamic mustard stuffed piadina with mozzarella, eggplant, roasted tomatoes and green sauce Prosciutto di Parma df thinly sliced, served with house balsamic mustard Insalata Mista vv house mixed greens with apple cider vinaigrette Formaggi v selection of Italian artisan cheeses served with house-made preserves PASTA COURSE – Select 2 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd Grain flour. Tagliatelle Tartufo v Tagliatelle Ragu tagliatelle noodles with white alba truffle butter and tagliatelle noodles, traditional bolognese ragu parmigiano reggiano (meat and tomato sauce) Tortelli agli Asparagi v Lasagne asparagus-filled green tortelli, lemon butter, thin spinach noodles filled with meat ragu, béchamel formaggio di fossa sheep’s milk cheese and parmigiano reggiano Gnocchi v our signature hand-curled yukon gold potato gnocchi with house tomato sauce DESSERT – Select 1 All desserts are lovingly made at la Spiga using the freshest and finest ingredients available. Il Mascarpone di Ida* v our popular tiramisu, Pietro’s mother’s coveted recipe Panna Cotta gf sweet cream panna cotta with mixed wild berries *Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness. FESTIVO MENU $65/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters, served with piadina romagnola, our house flat bread. Affettati df Verdure Grigliate vv gf italian meats served with our specialty balsamic mustard grilled zucchini, eggplant, and bell peppers with balsamic mustard, lemon and thyme Prosciutto di Parma df thinly sliced, served with house balsamic mustard Gnocco Fritto gnocco fritto with prosciutto, burrata cheese, roasted Formaggi v marinated eggplant and arugula italian artisan cheeses with house-made preserves Insalata di Carota v Piadina v shredded spring carrots, 30th anniversary balsamic stuffed piadina with mozzarella, eggplant, roasted vinegar, burrata, toasted oregon hazelnuts, wild tomatoes and green sauce arugula, balsamic onions, piadina chips Insalata Mista vv Insalata Primavera con Carciofi Croccanti v house mixed greens with apple cider vinaigrette spring salad with crispy fried artichokes, spring peas, Cavolfiori vv asparagus, fava, bibb lettuce, and pecorino fresh fried cauliflower florettes with sea salt and herbs fresco cheese PASTA COURSE – Select 2 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd Grain flour. Tagliatelle Tartufo v Gnocchetti della Fiera tagliatelle noodles with white alba truffle butter and ricotta gnocchi with house-made prosciutto sausage, parmigiano reggiano spinach, tomato and pancetta Tortelli agli Asparagi v Tagliatelle Ragu asparagus-filled green tortelli, lemon butter, tagliatelle noodles, traditional bolognese ragu formaggio di fossa sheep’s milk cheese (meat and tomato sauce) Gnocchi v Lasagne our signature hand curled yukon gold potato gnocchi, thin spinach noodles filled with meat ragu, béchamel, house tomato sauce parmigiano reggiano ENTREES – Select 1 DESSERTS – Select 1 We source our meats and fish locally and sustainably. All desserts are lovingly made at la Spiga using the freshest and finest ingredients available. Pollo Arrosto gf df rosemary roasted chicken with roasted potatoes Il Mascarpone di Ida* v our popular tiramisu, Pietro’s mother’s coveted recipe Filetto gf double R ranch signature beef tenderloin,* Panna Cotta gf sautéed foraged mushrooms, grilled asparagus sweet cream panna cotta, mixed wild berries and potato tortei Torta di Nocciola v gf Pesce del Giorno gf df flourless chocolate and hazelnut cake rotating fish special Pasticcio di Melanzane v thinly sliced eggplants layered with our house tomato sauce, béchamel and parmigiano reggiano *Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness. L U S S O M E N U $80/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters, served with piadina romagnola, our house flat bread. Affettati df Insalata Mista vv italian meats served with our specialty balsamic mustard house mixed greens with apple cider vinaigrette Prosciutto di Parma df Cavolfiori vv thinly sliced, served with house balsamic mustard fresh fried cauliflower florettes with sea salt and herbs Formaggi v Gnocco Fritto italian artisan cheeses with house-made preserves gnocco fritto with prosciutto, burrata cheese, roasted marinated eggplant and arugula Piadina v stuffed piadina with mozzarella, eggplant, roasted Crostini del Poggio Rosso* tomatoes and green sauce crostini with tuscan pate, topped with grilled beef tenderloin and truffle oil Insalata di Carota v Fritto Misto df shredded spring carrots, 30th anniversary balsamic crispy fried calamari, bay scallops and shrimp with vinegar, burrata, toasted oregon hazelnuts, wild salsa rosa dipping sauce arugula, balsamic onions, piadina chips Verdure Grigliate vv gf Insalata Primavera con Carciofi Croccanti v grilled zucchini, eggplant, and bell peppers with spring salad with crispy fried artichokes, spring peas, balsamic mustard, lemon and thyme asparagus, fava, bibb lettuce, and pecorino fresco cheese PASTA COURSE – Select 3 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd Grain flour. Gnocchi v our signature hand curled yukon gold potato gnocchi, Tagliatelle Ragu house tomato sauce tagliatelle noodles, traditional bolognese ragu Gnocchetti della Fiera (meat and tomato sauce) ricotta gnocchi with house-made prosciutto sausage, Pappardelle con Ragu di Coniglio spinach, tomato and pancetta pappardelle with braised rabbit and herbs Tortelli agli Asparagi v Tagliatelle Tartufo v asparagus-filled green tortelli, lemon butter, tagliatelle noodles with white alba truffle butter and formaggio di fossa sheep’s milk cheese parmigiano reggiano Tortelli di Agnello Lasagne saffron-infused pasta filled with braised lamb in rosemary thin spinach noodles filled with meat ragu, béchamel, sweet onion sauce parmigiano reggiano ENTREES – Select 2 We source our meats and fish locally and sustainably. Pollo Arrosto gf df Straccetti alla Perugina gf rosemary roasted chicken with roasted potatoes thinly sliced veal, fegatini, prosciutto and caper sauce, and house-cured artichokes Filetto gf double R ranch signature beef tenderloin,* sautéed Pasticcio di Melanzane v foraged mushrooms, grilled asparagus and potato tortei thinly sliced eggplants layered with our house tomato sauce, béchamel and parmigiano reggiano Pesce del Giorno gf df rotating fish special *Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness. LUSSO CONT. » LUSSO M E N U $80/PERSON [CONT.] DESSERTS – Select 2 All desserts are lovingly made at la Spiga using the freshest and finest ingredients available. Il Mascarpone di Ida* v select your favorite flavor of our house-churned our popular tiramisu, Pietro’s mother’s coveted recipe ice cream or sorbet Panna Cotta gf Specialty Cake sweet cream panna cotta, mixed wild berries –2 week advance notice for product availability– select one of our specialty cakes and work with our Torta di Nocciola v gf pastry department to personalize it as you desire flourless chocolate and hazelnut cake (additional dessert with specialty cake: $2 supplement) Gelato v gf /Sorbetto vv gf –2 week advance notice for product availability– *Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness. SPECIALTY CAKES G E L AT O FOR YOUR SPECIAL OCCASION Panna (vanilla) All of La Spiga’s specialty cakes are served in Stracciatella (vanilla with chocolate pieces) the traditional Italian fashion, unfrosted but Nocciola (hazelnut) with a simple garnish that may be a dusting of powdered sugar, nuts, fruit or cocoa powder. Pistacchio (pistachio) You may add a scoop of our homemade gelato Cioccolato (chocolate) for an additional $2/serving. Croccantino (pine nut brittle) Torta di Nocciola chocolate hazelnut cake SORBETTO Torta di Cioccolato alla Grappa Strawberry chocolate grappa cake Raspberry Torta della Zia Cilla orange pine-nut cake Pineapple Torta di Mandorla Passion Fruit almond cake, topped with sliced almonds Apricot Il Mascarpone tiramisu cake Please request your favorite gelato or Small Cake (serves 8-12) $48 sorbetto one week in advance. Large Cake (serves 30-40) $120 No additional charge if ordering the Lusso Menu package. BENVENUTO M E N U $45/PERSON COCKTAIL PARTY or STANDING RECEPTION – Select 6 Olives vv Piadina v castelvetrano and taggiasca italian olives stuffed
Load more

Recommended publications
  • 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.
    [Show full text]
  • 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
    [Show full text]
  • 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
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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;
    [Show full text]
  • 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
    [Show full text]
  • 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,
    [Show full text]
  • 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).
    [Show full text]