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Leo's Delicatessen Offers Daily Specials. Inquire by Visit Or Phone
Leo’s Delicatessen Leo’s Delicatessen is open the following offers daily hours to serve you. specials. Inquire Weekdays by visit or phone Monday - Thursday 11:00am - 7:00pm for today’s Friday 11:00am - 4:00pm selection. Traditional NY Weekends Saturday - Closed Delicatessen food Sunday - 11:00am-6:00pm served right here in Rochester, NY! Leo’s accepts cash and credit cards as forms of payment. 585/784-6825 Established 2008 Leo’s Deli is a service of the Jewish Home of Rochester 2021 Winton Road S. Rochester, NY 14618 585/784-6825 Soups Signature Sandwiches Traditional Favorites Leo’s Delicatessen uses only the freshest Delicatessen specialties offered every day at Leo’s. Choose from the following traditional ingredients when preparing their soups. Sandwiches are served with kosher dill pickle, and choice delicatessen favorites. Each day we offer a specialty ‘Soup of of cole slaw, macaroni or potato salad. the Day’. Be sure to ask us for today’s Knish $3.50 A classic deli favorite. special! Hot Corned Beef $10.95 A Jewish Home favorite! Corned Beef, tender and piled Latkes $3.50 Soup of the Day $2.75 cup high, served on Rye bread. Served with apple sauce and tofutti $3.50 bowl A delicious homemade soup sour cream. $8.75 quart $10.95 prepared fresh daily. Hot Pastrami Supremely delicious beef pastrami. Stuffed Cabbage $5.95 Matzo Ball Soup $2.75 cup Ground beef and rice cooked in $3.50 bowl Just like mom makes! cabbage leaves and served with a tangy $8.75 quart Traditional Deli Sandwiches tomato sauce. -
Prog Salvaguardia E Tutela Del Parco Aurunci
PROGETTO SALVAGUARDIA E TUTELA DEL PARCO DEI MONTI AURUNCI e PARCO DEI MONTI AUSONI E LAGO DI FONDI ALLEGATO 3A - Scheda progetto per l’impiego di operatori volontari in servizio civile in Italia ENTE 1) Denominazione e codice SU dell’ente titolare di iscrizione all’albo SCU proponente il progetto (*) PARCO DEI MONTI AURUNCI SU00204 2) Denominazione e codice SU di eventuali enti di accoglienza dell’ente proponente il progetto ……………………………………… 3) Eventuali enti coprogettanti 3.a) denominazione e codice SU degli enti di accoglienza dell’ente titolare di iscrizione all’albo SCU proponente il progetto ……………………………………………… 3.b) denominazione e codice SU degli enti titolari di iscrizione all’albo SCU ed eventuali propri enti di accoglienza PARCO NATURALE REGIONALE MONTI AUSONI E LAGO DI FONDI - SU00347 Numero N. Sede di attuazione Comune Codice sede Nominativo Olp volontari PARCO AURUNCI Sede centrale Domenico Sepe Uff. serv. CAMPODIMELE 1 171032 2 Marzella Antonio Vigilanza e comunicazione PARCO AURUNCI CAMPODIMELE 2 Sede centrale Domenico Sepe Uff.promozione 171030 1 Tedeschi Antonio PARCO AURUNCI 3 ITRI 171043 2 Ialongo Giampaolo Vivaio del Parco Uff. patrimonio ambientale PARCO AURUNCI Soscia Fulvio 4 ITRI 171041 2 Vivaio del Parco Centro visitatori parco Antonio PARCO AURUNCI Monumento Naturale Settecannelle Mola della 5 FONDI 171019 2 Izzi Fabrizio Corte Uff. educaz. Ambientale PARCO AURUNCI Centro studi De Santis Ufficio promozione- FORMIA 6 171015 2 Buttaro Raffaele archivio dei Monti Aurunci PARCO AURUNCI SPIGNO 7 171020 4 Tarantino Marco Museo Naturalistico SATURNIA PARCO AURUNCI Palazzo Spinelli-Museo del Carsismo(percorso ESPERIA 8 171022 6 Perrella Paolo grotta carsica) 2 PARCO AURUNCI Monticelli Esperia-Uff. -
STORIA Il Parco Funzionale Dei Monti Lepini
GUIDA PARCO MONTI LEPINI GUIDA AL PARCO POLIFUNZIONALE DEI MONTI LEPINI Realizzato dalla classe VB IIS Via delle scienze, Colleferro (RM) AS 2018/2019 Angiello Benedetta Massari Chiara Cacciotti Martina Miozzi Vera Coluzzi Simone Mollo Edoardo Datti Sara Osso Beatrice Giacomi Francesco Piacentini Lorenzo Giovannini Andrea Raimondi Francesca Girolami Edoardo Rossi Luca Hahue Andra Santilli Matilde Iannucci Agnese Savo Sardaro Aurora Latini Matteo Sordi Mariachiara Macali Emanuele Unger Roberto Manzo Giacomo Villani Enrico INDICE PRESENTAZIONE MAPPA STORIA COMUNI ANALIZZATI ARTENA CARPINETO ROMANO COLLEFERRO GAVIGNANO GORGA MONTELANICO SEGNI PRESENTAZIONE L’istituto di Istruzione Superiore di via delle Scienze e della Tecnica, nell’anno scolastico 2018/2019, partecipa al progetto ASOC (“A Scuola di OpenCoesione”). Si tratta di un percorso innovativo di didattica interdisciplinare rivolto alle scuole secondarie superiori di secondo grado che promuove attività di monitoraggio civico dei finanziamenti pubblici attraverso l'utilizzo di open data e l'impiego di tecnologie di informazione e comunicazione. Il percorso ASOC riunisce in un unico programma didattico educazione civica, acquisizione di competenze digitali, statistiche e di data journalism, competenze trasversali quali sviluppo di senso critico, problem-solving, lavoro di gruppo e abilità interpersonali e comunicative, integrandole con i contenuti delle materie ordinarie di studio. Gli studenti sono infatti chiamati a costruire ricerche di monitoraggio civico a partire dai dati e dalle informazioni sugli interventi finanziati dalle politiche di coesione nel proprio territorio, comunicandone i risultati e coinvolgendo attivamente la cittadinanza. Tramite un’attività continua di animazione e supporto online ad opera del team centrale di ASOC, le scuole sono invitate a partecipare a conferenze ed eventi pubblici di rilevanza nazionale, e sollecitare lo scambio idee e pratiche con le altre scuole partecipanti. -
Effect of Different Methods of Preservation on the Quality of Cattle and Goat Meat
Bang. J. Anim. Sci. 2009, 38(1&2) : 86 – 91 ISSN 0003-3588 EFFECT OF DIFFERENT METHODS OF PRESERVATION ON THE QUALITY OF CATTLE AND GOAT MEAT S. Bin. Faisal, S. Akhter1 and M. M. Hossain Abstract The study was conducted to evaluate the effect of drying, curing and freezing on the quality of cattle and goat meat collected and designed as. Cattle and goat meat samples were: dried cattle meat with salt (M1), dried cattle meat without salt (M2), dried goat meat with salt (M3), dried goat meat without salt (M4), cured cattle meat with salt (M5), cured cattle meat with sugar (M6), cured goat meat with salt (M7), cured goat meat with sugar (M8), frozen cattle meat with salt (M9), frozen cattle meat without salt (M10), frozen goat meat with salt (M11) and frozen goat meat without salt (M12) and analyze on every 30 days interval up to the period of 120 days. Chemical constituents of meat samples (dry matter, protein, ash and fat) decreased gradually with the increasing of storage time, but dry matter increased gradually during freezing period. The initial dry matter, ash, protein and fat contents of the samples (M1, M2, M3, M4, M5, M6, M7, M8, M9, M10, M11, M12) ranged from 81.26 to 98.50%, 15.01 to 22.46%, 60.28 to 77.30% and 3.04 to 6.70% and final value were ranged from 80.03 to 88.12%, 10.92 to 18.50%, 57.98 to 68.93% and 2.50 to 5.90%, respectively. The elapse of storage time quality parameters of meat samples degraded significantly (P<0.05 to 0.01). -
Piccoli Comuni Comunità Montane
La montagna del Lazio: situazione e prospettive A cura di Patrizia Di Fazio MANIFESTO DELLA MONTANITA’ L’Uncem Lazio, il soggetto sindacale, culturale e politico delle Comunità Montane del Lazio, ha svolto una profonda riflessione sul ruolo e sul futuro delle istituzioni locali per fornire, in occasione delle elezioni regionali del 4 marzo p.v., un opportuno apporto alla necessaria riforma del governo delle aree montane ed interne, già in atto a livello nazionale e regionale, ed oggi: 1. Sottolinea la specialità e l’importanza dell’amministrazione delle zone montane del Lazio da cui dipende il welfare di 1.047.116 di cittadini, il 18% dell’intera popolazione e la tenuta territoriale della maggioranza della superficie regionale, 8.928,52 Kmq, il 52% di essa, che 245 Comuni Montani su 378, cioè il 65%, associati in Comunità Montane, difendono, manutengono e promuovono. 2. Indica come compito prioritario quello di depurare la concezione degli enti di gestione territoriale dalle scorie populistiche innescate dai media e da diffusi pregiudizi, in assenza di qualsiasi cognizione ed esperienza sul loro effettivo ruolo istituzionale. 23/02/2018 1 2 3. Afferma che le Comunità Montane del Lazio sono un patrimonio di pluridecennale esperienza amministrativa; di personale politico e funzionale di consolidata professionalità e pronto ad adeguarsi alle nuove sfide; di politiche di crescita create e sviluppate a contatto e prossimità delle popolazioni montane. Tale patrimonio può e deve essere pienamente valorizzato 4. Indica come fondativa, in ossequio all’art.44 della Costituzione, la specialità e peculiarità della Montanità, caratterizzata dai condizionamenti, spesso negativi e talvolta drammatici, che interessano i cittadini che abitano luoghi montani, derivanti dagli agenti atmosferici, dai dissesti idrogeologici, dalle particolari cure e manutenzioni straordinarie, di cui necessitano le infrastrutture viarie, boschive, idriche, commerciali, scolastiche, sanitarie, postali, energetiche, informatiche, sociali, e culturali. -
Shelf-Stable Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water. -
Cured and Air Dried 1
Cured and Air Dried 1. Sobrasada Bellota Ibérico 2. Jamón Serrano 18 month 3. Mini Cooking Chorizo 4. Morcilla 5. Chorizo Ibérico Bellota Cure and simple Good meat, salt, smoke, time. The fundamentals of great curing are not complicated, so it’s extraordinary just how many different styles, flavours and textures can be found around the world. We’ve spent 20 years tracking down the very best in a cured meat odyssey that has seen us wander beneath holm oak trees in the Spanish dehesa, climb mountains in Italy and get hopelessly lost in the Scottish Highlands. The meaty treasures we’ve brought back range from hams and sausages to salamis and coppas, each with their own story to tell and unique flavours that are specific to a particular place. 1. An ancient art 4. The practice of preserving meat by drying, salting or smoking stretches back thousands of years and while the process has evolved, there has been a renaissance in traditional skills and techniques in recent years. Many of our artisan producers work in much the same way as their forefathers would have, creating truly authentic, exquisite flavours. If you would like to order from our range or want to know more about a product, please contact your Harvey & Brockless account manager or speak to our customer support team. 3. 2. 5. Smoked Air Dried Pork Loin Sliced 90g CA248 British Suffolk Salami, Brundish, Suffolk The latest edition to the Suffolk Salami range, cured and There’s been a cured meat revolution in the UK in recent years smoked on the farm it is a delicate finely textured meat that with a new generation of artisan producers developing air dried should be savoured as the focus of an antipasti board. -
Delicatessen Catering
PARTY SLOPPY JOES 12 Serves 6 to 7 peop ...............................le ... 22 – 24 pieces per tray 14 Serves 9 to 10 peop ...............................le . 36. – 38 pieces per tray 12" Party Joes 12" Salad Party Joe Ham .................................................... 40.00 Tuna .................................................... 45.00 Turkey ................................................. 41.00 Egg Salad ............................................. 39.00 TRIO .................................................... 42.00 Chicken Salad ..................................... 42.00 Corned Beef ........................................ 43.00 Pastrami .............................................. 43.00 Individual Sandwiches Roast Beef ........................................... 43.00 per sandwich Grilled Chicken and 14" Party Joes Roasted Peppers ............................ $9.95 Eggplant, Fresh Mozzarella, Ham .................................................... 50.00 Roasted Peppers .............................. 9.95 Turkey ................................................. 51.00 Grilled Vegetables ................................. 9.95 Roast Beef ........................................... 53.00 Sloppy Joes ......................................... 10.00 Open 7 Salad s TRIO ................................................... 52.00 Days Cold Cut s Corned Beef ........................................ 53.00 in quarters on rye, wraps or roll A Sloppy Jo e .................. 9.50 Week Sandwiche s Tea Sandwiches Consists of Tuna, Egg -
Current Trends of Enterococci in Dairy Products: a Comprehensive Review of Their Multiple Roles
foods Review Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles Maria de Lurdes Enes Dapkevicius 1,2,* , Bruna Sgardioli 1,2 , Sandra P. A. Câmara 1,2, Patrícia Poeta 3,4 and Francisco Xavier Malcata 5,6,* 1 Faculty of Agricultural and Environmental Sciences, University of the Azores, 9700-042 Angra do Heroísmo, Portugal; [email protected] (B.S.); [email protected] (S.P.A.C.) 2 Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal 3 Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5001-801 Vila Real, Portugal; [email protected] 4 Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 2829-516 Lisboa, Portugal 5 LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 420-465 Porto, Portugal 6 FEUP—Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal * Correspondence: [email protected] (M.d.L.E.D.); [email protected] (F.X.M.) Abstract: As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, Citation: Dapkevicius, M.d.L.E.; and rheological properties, thus contributing to the development of its typical sensorial properties. Sgardioli, B.; Câmara, S.P.A.; Poeta, P.; Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autoly- Malcata, F.X. -
The Evaluation of Pathogen Survival in Dry Cured Charcuterie Style Sausages
University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2019 THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES Jennifer Michelle McNeil University of Kentucky, [email protected] Digital Object Identifier: https://doi.org/10.13023/etd.2019.074 Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation McNeil, Jennifer Michelle, "THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES" (2019). Theses and Dissertations--Animal and Food Sciences. 102. https://uknowledge.uky.edu/animalsci_etds/102 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known. -
DIABLO FOODS DELICATESSEN Your Phone: DELI FAX 925.283.2140
DIABLO FOODS DELICATESSEN Your Phone: DELI FAX 925.283.2140 Your Name: P/U Time: Special Instructions: Build Your Own Sandwich $7.99 Build Your Own Hot Sandwich $8.99 Fillings - choose up to 2 to equal ¼ lb. □ Roast Beef □ Turkey ________________ □ Tuna Salad □ Corned Beef □ Chicken _______________ □ Chicken Salad_________ □ Pastrami □ Ham __________________ □ Egg Salad □ Salami _____________ □ Mortadella □ PB&J ($2.99) □ Coppa □ Bologna _______________ □ Other________________ Cheeses - choose 1 □ Swiss □ Cheddar □ American □ Meunster □ Havarti □ Jack □ Pepper Jack □ Provolone □ Cream Cheese □ Brie □ Other________ □ _____________ Breads □ Sweet French Roll □ Dutch Crunch □ Wheat Roll □ Rye (L/D/M) □ Sourdough French Roll □ Sliced White □ Sliced Wheat □ 9–Grain □ Ciabatta Roll □ Sliced Sourdough □ Multigrain Wrap □ Focaccia Spreads Basics Goodies Extras $3. ea. □ Oil □ All □ Bacon (5 slices) □ Extra Meat (2 oz.) □ Vinegar □ Lettuce □ Cucumber □ Extra Cheese □ Mayonnaise □ Tomato □ Roasted Red Pepper □ Imported Prosciutto □ Yellow Mustard □ Onion □ Jalapeño □ Fra’mani Salame □ Honey Mustard □ Pickle □ Walnuts □ Double Bacon □ Stone Gnd. Mustard □ Peppers □ Sunflower Seeds □ Other___________ □ Dijon Mustard □ Sprouts □ Avocado □ _______________ □ “BIYN” Mustard □ Horseradish Sauce □ Pesto □ Hummus Voted the best sandwich in Lamorinda □ Olive Tapenade by the Patch reader’s choice poll. □ Cranberry Thank You! DIABLO FOODS • 3615 MT. DIABLO BOULEVARD • LAFAYETTE, CA 94549 • 925-283-0737 DIABLO FOODS DELICATESSEN Your Phone: DELI FAX 925.283.2140 Your Name: P/U Time: Special Instructions: SPECIALTY COLD SANDWICHES $7.99 □ CRANBERRY FOOL -Smoked turkey, Brie and Cranberry Sauce, on a sourdough French roll. □ ITALIAN COMBO -Coppa, Danish ham, Mortadella, salame, provolone, lettuce, tomato, onions, pepperoncini, oil and vinegar, served on a sourdough French Roll. □ ITALIANO AMORE -Fresh Mozzarella, basil, roasted tomatoes, onion, oil and vinegar, on a sour baguette. -
I Grandi Formaggi Di Sardegna
Per la serie Tradizione ed innovazione presentiamo: I GRANDI FORMAGGI DI SARDEGNA I GRANDI PRODUTTORI DI LATTE NEL MONDO l’Italia è al quinto posto a livello mondiale nella produzione di formaggi ovini e la Sardegna, in particolare, è la regione leader a livello nazionale per la raccolta di latte di ovino e la trasformazione in prodotti D.O.P., ovvero denominazione d’origine protetta IL LATTE OVINO DI SARDEGNA una eccellenza che il mondo ci invidia Da sempre in Sardegna la pastorizia occupa un posto di grande rilievo sociale ed economico. Oltre un milione tra pecore e capre, dalla notte dei tempi, pascolano sui prati secondo natura, ed è proprio questo tipo di allevamento e di pascolo, vario e naturale, che ci regala un latte squisito, genuino ed inimitabile, dalle proprietà organolettiche eccellenti e dal gusto raffinato. Il Latte Ovino di Sardegna unico al mondo Il nostro latte viene ceduto alle catene di distribuzione per la vendita al dettaglio ( molto apprezzato il delicato latte di capra , utilissimo nell'alimentazione dei neonati) , e soprattutto viene conferito alle cooperative di casari ed alle numerose ed avanzate aziende casearie del territorio che con sapienza antica, daranno vita ai celebri, apprezzatissimi, formaggi autoctoni. Ma quali sono i Formaggi Tipici della Sardegna? Vediamone una breve scheda tecnica PECORINO ROMANO D.O.P. Il formaggio Sardo più conosciuto nel mondo fa capolino sull’isola alla fine del 1800, diventando in breve tempo il prodotto più importante per i pastori ed i caseifici della regione. Già nel 1951 il Pecorino Romano, era stato uno dei primi formaggi Italiani, a cui sia stato assegnato un riconoscimento di qualità di livello internazionale.