Take-Home Family-Style Meals Secondi Salad

Total Page：16

File Type：pdf, Size：1020Kb

Take-Home Family-Style Meals Secondi Salad

v vg Marinara Pie 15 Margherita Pie 16 Arancini 10 vg San Marzano & Bianco Napoli Tomato, Basil & Fior di Latte Charred Cabbage, Meyer Lemon Tomatoes, Garlic, Sicilian Oregano & Funghi Pie 19 vg Aioli & Balsamic Frontoia Extra Virgin Olive Oil Oyster & Cremini Mushrooms, Herbed Chicken Wings 14 NYC Style Pepperoni Pie 20 Rosemary, Garlic, Crescenza & Garlic, Lemon & Fiorella Ranch Ezzo Pepperoni, ‘NYC Slice’ Fontina val d’Aosta Style Sauce, Mozzarella & Grana Padano Salsiccia Pie 19 House-made Sausage, Ricotta, Burrata Pie 21 vg Fior di Latte, Garlic & Calabrian SALAD D.O.P. Cherry Tomato, Fresh Basil & Chili Salsa Verde A Whole Ball of Angelo and Franco White Clam Pie 22 Burrata Baby Lettuces 15 vg gf Chopped Little Neck & Surf Clams, Pecorino, Fior di Latte, Chili Flake, Heirloom Organics Farm Baby Kale Potato & Kale Pie 20 vg Sicilian Oregano, EVOO garnished & Chard, Cucumbers, Radishes, Fiddler’s Farm Butterball Potatoes, with Parsley & Lemon Wedge Flowers, Everything Seeded-Nut Escarole, Fontina, Fior di Latte, Crocante with Creamy Avocado Garlic, Chili Flake & Parmigiano Italian Dressing Paradise Pie 19 vg Oven-Roasted Tomatoes, Ricotta, gf Fontina & Garlic Cream Preserved Tuna & Gigante Beans 14 Iacopi Gigante Beans, Tonnato Sauce, Celery, House-Preserved Pie Add Ons Tuna, Parsley & Fried Capers Wood Roasted Mushrooms 4 Anchovies 3 Olives 2 House-made Sausage 3 Side Of Sauce 2 Pepperoni 3 Burrata 7 Arugula 2 Fiorella Ranch 1 Fall Farro Salad 13 vg Toasted Farro, Pomegranate Seeds, * gluten free pasta Apples, Pears, Brined Walnuts, Celery, Red Wine Vinagrette & Pecorino Moliterno vg Chitarra alla Cacio e Pepe 16 Bucatini alla Pomodoro 17 vg Black Pepper, Pecorino & Butter Cherry Tomatoes, Garlic, Basil & Parmigiano Marinated Italian Olives 7 gf Rosemary, Coriander & Orange Farfalle alla Shrimp Calabrese 23 vg Rigatoncini alla Bolognese Pan-Roasted Gulf and Bay Shrimp, Bianco 22 Shrimp Butter, Fennel Soffritto, Pork Shoulder Ragu with Soffrito, Roasted Market Peppers, White Wine, Sun-Dried Tomato & Gaeta Calabrian Chili & Chives Verjus, Thyme, & Parmigiano Reggiano Olivata 12 vg Oliveta on Melted Provolone Crostini SECONDI Persimmon & Asian Pear 13 K&J Orchard Asian Pears & Persimmons, Chili- Lemon Vinaigrette, Hazelnuts & Pecorino gf Sardo Pork Ribs 23 Fiorella Rib Glaze, Apples, Pears, Fennel, Herbs & Honey Vinaigrette Roasted Honeynut Squash 13 gf Sage Brown Butter & Grape Agrodolce Salsiccia Calabrese 13 Spicy Calabrian Pork Sausage with TAKE-HOME FAMILY-STYLE MEALS Fiorella Peperonata Nonno’s Meatballs 15 Marinara, Parmigiano & Parsley Margherita Pizza Kit Dough, Sauce, Mozzarella, Basil, Parmigiano & Olive Oil 2 pizzas 20, add pepperoni 5, add arugula 3, add burrata 14 4 pizzas 37.50, add pepperoni 10, add arugula 6, add burrata 28 We’re not responsible for lost items. A 5% surcharge is added to all food and beverage sales which applies to the cost of San Francisco employer mandates and ordinances including health care & minimum wage. Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness. Hours: Sun-Thur 4:30-9pm, Fri & Sat 4:30-9:30pm vg vegetarian v vegan gf gluten free .

Copy Link

Recommended publications

2020 World Championship Cheese Contest
2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states.
[Show full text]
Mezze Salads
MEZZE Pull-apart garlic bread 4 topped with grated ricotta salata Mixed Olives & Mozzarella 5 marinated in rosemary, garlic, lemon Onion rings 6 smoky aioli dipping sauce Avocado, spinach & artichoke dip...pita chips (vegan) 8 Manousha 8 pita painted with za'atar (an addictive blend of thyme, sumac & sesame seeds that create a fresh lemon flavor authentic to Lebanese cuisine)...baked & served with a red onion, tomato & cucumber salad and a yogurt- cucumber dipping sauce Middle eastern sampler 14 hummus, mohamara and labani (house made yogurt cheese), grilled pita....lebanese favorites Lobster "toast" with avocado 16 sauteed lobster meat in brown butter, thyme, cilantro & tomatoes, served on a smashed avocado toast, Falafel, za’atar & olives 15 falafel, hummus, marinated olives, cucumber, tomato and onion salad and za’atar flatbread Warm roasted eggplant & wonton “napoleon” 15 sweet red onions, tomatoes, feta, watercress and hummus in a light curry vinaigrette Escargot 15 sautéed in a roasted garlic herb-de-provence butter, served with greens and brie toast Grilled calamari 15 za’atar dusted calamari, tossed in pesto and served on a salad of watercress, artichoke hearts, black olives, red onions and roasted red peppers Moules frites (not available during the "shutdown") 15 mussels steamed with tomatoes, curry, and onion marmalade, served with sweet potato fries and saffron- tarragon mayonnaise SALADS gluten-free rolls are now available for an additional 3/roll… Fattoush...lebanese bread salad 12 tomatoes, feta, cucumbers, torn pita, radish,
[Show full text]
Technological Strategies to Preserve Burrata Cheese Quality
coatings Article Technological Strategies to Preserve Burrata Cheese Quality Cristina Costa 1, Annalisa Lucera 1, Amalia Conte 1,*, Angelo Vittorio Zambrini 2 and Matteo Alessandro Del Nobile 1 1 Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25–71122 Foggia, Italy; [email protected] (C.C.); [email protected] (A.L.); [email protected] (M.A.D.N.) 2 Department of Quality, Innovation, Safety, Environment, Granarolo S.p.A., Via Cadriano, 27/2–40127 Bologna, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-881-589-240 Received: 4 May 2017; Accepted: 4 July 2017; Published: 9 July 2017 Abstract: Burrata cheese is a very perishable product due to microbial proliferation and undesirable sensory changes. In this work, a step-by-step optimization approach was used to design proper processing and packaging conditions for burrata in brine. In particular, four different steps were carried out to extend its shelf life. Different headspace gas compositions (MAP-1 30:70 CO2:N2; MAP-2 50:50 CO2:N2 and MAP-3 65:35 CO2:N2) were ﬁrstly tested. To further promote product preservation, a coating was also optimized. Then, antimicrobial compounds in the ﬁlling of the burrata cheese (lysozyme and Na2-EDTA) and later in the coating (enzymatic complex and silver nanoparticles) were analyzed. To evaluate the quality of the samples, in each step headspace gas composition, microbial population, and pH and sensory attributes were monitored during storage at 8 ± 1 ◦C. The results highlight that the antimicrobial compounds in the stracciatella, coating with silver nanoparticles, and packaging under MAP-3 represent effective conditions to guarantee product preservation, moving burrata shelf life from three days (control sample) to ten days.
[Show full text]
Le Aziende Partecipanti All'edizione 2020
Le aziende partecipanti all’edizione 2020 AGASUR, S.C.A. AIXTRA, S.C. C/ Limitación, 14 Aixtra Basserikoa Polígono Industrial La Huertecilla 01250 Araia (Araba) 29196 Málaga (Málaga) Spagna Spagna Tel. 0034 620 911484 Tel. 0034 952 179311 In Concorso: Idiazabal DOP Aixtra Fax 0034 952 179709 E-mail: [email protected] Web: www.quesoselpinsapo.com ALAN FARM SOCIETÀ AGRICOLA In Concorso: Queso Gran Reserva El Pinsapo F.LLI ANDRIOLLO E FIGLI S.S. Via Migliara 51 Sx, 167 04014 Pontinia (LT) AGRICOLTURA NUOVA S.C.S.A.I. Tel. 0773/850147 Via Valle di Perna, 315 E-mail: [email protected] 00128 Roma Web: www.caseificioalanfarm.com Tel. 06/5070453 In Concorso: Mozzarella Vaccina; E-mail: [email protected] Caciocavallo Fresco; Pancettone Web: www.agricolturanuova.it Semistagionato; Provolone Stagionato; In Concorso: Cremlino; Pecorino Ricotta Vaccina Semistagionato; Pecorino Stagionato; Ricotta di Pecora; Pecorino Affinato nelle Foglie di Noce ALCHIMISTA LACTIS Via Sacrofano-Cassia, 4050 00060 Sacrofano (RM) AGRITURISMO CASERIA Tel. 388/4678439 Contrada Monte Tufara, 2 E-mail: [email protected] 82022 Castelfranco in Miscano (BN) Web: www.alchimistalactis.it Tel. 0824/960115 In Concorso: Caciotta Vaccinara; Pecorino Fax 0824/960221 1° Maggio; Ricotta Vecchia Maniera; E-mail: [email protected] Tufarina Veia Web: www.agriturismocaseria.it In Concorso: Treccia; Caciocavallo di Castelfranco Stagionato ALTA TUSCIA FORMAGGI S.R.L. S.S. Umbro-Casentinese km 9,000 01022 Bagnoregio (VT) AITOR URIEN Tel. 0761/780892 Anbe Basserikoa Fax 0761/780759 48220 Abadiño (Bizkaia) E-mail: [email protected] Spagna Web: www.tusciaformaggi.it Tel. 0034 616 831096 In Concorso: Scodellato del Pastore; In Concorso: Idiazabal DOP Urien Tusciarello; Camembert di Pecora 1 Le aziende partecipanti all’edizione 2020 ANTICA FATTORIA LA PARRINA AZIENDA AGRICOLA “IL FORLETTO” Strada Vicinale della Parrina, snc Via Guglielmo Marconi, 18 58015 Orbetello (GR) 12060 Murazzano (CN) Tel.
[Show full text]
Cheeses, Nuts, Pastries and Much More
September 2016 Issue Visit our web site to learn more about the products. www.tasteofsicily.co.uk HOW TO ORDER PAYMENT TERMS CALL US Invoices are payable using: 0208 953 5453 E-MAIL US • Proforma Accounts [email protected] • All major cards As a trade supplier our minimum order is £100 for free delivery (London Area only) • Bank transfer For orders less than our minimum order a charge of £5 will be applied C.O.D. Accounts Orders less than £75 will not be • Cash on delivery (Invoice must be paid accepted at the delivery by cheque or cash) Orders deadline 3:00pm the day • Direct Debit before your delivery. Credit Accounts For orders outside London please contact us. • Direct debit • Application for a credit account BANK DETAILS is available by request, minimum spend £500 ex. VAT per month to open/maintain account facilities. Our bank details for BACS payments are as follows: All our products are sold subject to our Account Name: Taste of Sicily Ltd Terms & conditions. A copy is available upon Bank Name: HSBC plc request or at: tasteofsicily.co.uk/faqs/ Account Number: 41388584 Sort Code: 40-04-28 PRE ORDER New Product Product Sold By case Pre order product 10 days lead time ABOUT US Small Beginnings Our story begins at the heart of the Mediterranean, in Sicily, the home of flavour. An ancient crossroads of cultures and tastes, its exceptionally fertile soil bathed in sunlight, Sicily has nurtured a particularly rich gastronomy over centuries. In 1875, in the small Sicilian town of Caltanissetta, our great grandfather Luigi Diforti started creating Antipasti, Olives and Pesto to sell to local families.
[Show full text]
Aziende Canestrato Moliterno.Pdf
Imp_Formaggi 1-158.qxd 30-09-2010 18:07 Pagina 56 AZIENDAAGRICOLA SANTORO SEDE ANNO DI FONDAZIONE Contrada Fiumara 1990 85047 Moliterno (Pz) RESPONSABILE Tel.. +39 0975 67035 Maria Santoro Fax: +39 0975 67035 CASARO Cell.: +39 329 4626095 Maria Santoro WEB, E-MAIL webtiscali.it/aziendasantoro [email protected] Imp_Formaggi 1-158.qxd 30-09-2010 18:07 Pagina 57 AZIENDAAGRICOLA SANTORO MOLITERNO PRODOTTI DI PUNTA APPROVVIGIONAMENTO LATTE Canestrato di Moliterno IGP, Casieddu Latte aziendale LATTE LAVORATO Ovino Caprino PUNTI VENDITA Moliterno (Pz): Via Aldo Moro Contrada Fiumara ORARIO APERTURA 8.00 - 13.00 / 16.00 - 19.00 ADESIONE A CONSORZI PRODOTTI Consorzio di Tutela del Canestrato di Cacioricotta, Caciotte, Canestrato di Moliterno IGP Moliterno Igp, Casieddu, Pecorino, Paniere Prodotti Tipici Comunità Montana Ricotta, Ricotta salata. Alto Agri CERTFICAZIONII IGP Canestrato di Moliterno Canestrato, Casieddu 2010 57 REPERTORIO Imp_Formaggi 1-158.qxd 30-09-2010 18:37 Pagina 76 AZIENDA ZOOTECNICA CASEARIA VIOLA CASEIFICIO ANNO DI FONDAZIONE Contrada Serra Aria di Tutti i Venti 1990 85010 Guardia Perticara (Pz) RESPONSABILE Tel.: +39 0835 560500 Pietro Mario Viola Cell.: +39 368 7512144 CASARO E-MAIL Rosaria Lardino [email protected] Imp_Formaggi 1-158.qxd 30-09-2010 18:37 Pagina 77 AZIENDAZOOTECNICA CASEARIA VIOLA GUARDIA PERTICARA PRODOTTO DI PUNTA APPROVVIGIONAMENTO LATTE Canestrato Latte aziendale LATTE LAVORATO Bovino Ovino Caprino PUNTO VENDITA Contrada Serra Aria di Tutti i Venti Guardia Perticara (Pz) ORARIO APERTURA 8.30 - 13.00 / 17.00 - 20.00 ADESIONE A CONSORZI PRODOTTI Consorzio di Tutela del Canestrato Caciocavallo, Cacioricotta, Caciotte, di Moliterno IGP Canestrato, Caprino, Caprino fiorito, Casiello, Formaggi a pasta fresca, Formaggi con Peperone di Senise IGP, Formaggio a pasta semicotta, Formaggio dei Zaccuni, Mozzarella / fiordilatte, Nodini, Pecorino, Ricotta, Ricotta for- te, Ricotta salata, Robiola, Scamorza, Scamorza affumicata, Scamorzone, CanestratoTreccine, Treccione,Tomini.
[Show full text]
Cheese Bites
soft-ripened semi-soft (commonly with an edible white bloomy rind) (high moisture content and flavors from very mild to pungent flavor) 704 BUCHERONDIN - SEVRE & BELLE 6 608 CACIO DE ROMA 4 mild with citrus finish/pasteurized goat milk/france creamy and rich/pasteurized sheep/italy 703 TRUFFLE TREMOR - CYPRESS GROVE 6 502 CHIMAY GRAND CLASSIQUE 5 elegant and sophisticated/pasteurized goat/california Intense grapefruit-like bitterness/pasteurized cow/belgium 705 HUMBOLDT FOG - CYPRESS GROVE 5 503 CABRA ROMERO - MONTESINOS 4 clean and balanced with citrus finish/pasteurized goat/california crusted with rosemary, light yet complex/pasteurized goat/spain 706 MOSES SLEEPER - JASPER HILL FARM 5 504 MANCHEGO 3 MONTHS - LA MANCHA 3 clean finish with hints of oyster mushrooms/pasteurized cow/vermont intense and rich, slightly salty/raw sheep/spain 714 DEVIL’S GULCH - COWGIRL CREAMERY 5 603 LAMB CHOPPER - CYPRESS GROVE 5 sweet and spicy rich, rich and creamy /pasteurized cow/california mild, with a long and complex finish/pasteurized sheep/holland 803 MT TAM - COWGIRL CREAMERY 6 507 TETE DE MOINE - FROMAGERIE H. KAMPF 5 triple creambuttery with hints of mushroom/pasteurized cow/california sweet and intense with a dense texture/raw cow/switzerland 713 CREMEUX DES CITEAUX AUX TRUFFES- R. LE MEUNIER 10 511 BRA TENERO 4 rich and silky triple cream with black truffles/pasteurized cow milk/france soft and smooth/raw cow-sheep-goat milk/italy 612 CREMEUX DES CITEAUX 6 613 BARRICATO AL PEPE - MORO FORMAGGI 4 rich and silky triple cream/pasteurized cow milk/france buttery and spicy/pasteurized cow/Italy 506 ST.
[Show full text]
Forever Cheese CHEESES from ITALY
Forever Cheese 36-36 33rd St. Ste 307. Long Island City, NY 718-777-0772 www.forevercheese.com All prices are FOB NJ and are subject to change without notice (as of December 2019) CHEESES FROM ITALY Genuine Fulvi ® Pecorino Romano (Lazio) Cow's Milk Table Cheeses Genuine Fulvi ® Pecorino Romano DOP 1/65# Asiago Fresco DOP Mitica (Fresh) (TriVeneto) 1/30# Genuine Fulvi ® Pecorino Romano DOP Qtrs 4/17# Asiago Fresco DOP QTRS Mitica (Fresh) (TriVeneto) 2/8# Genuine Fulvi ® Pecorino Romano DOP Eighths 4/8# Asiago D'Allevo DOP Mitica (Aged) (TriVeneto) 1/20# Genuine Fulvi ® Pecorino Romano DOP Wedges 60/10oz Asiago Stravecchio DOP 12 mo. (TriVeneto) 1/18# Fulvi ® Pecorino Romano DOP Fixed Weight Wedges 12/7oz Caciocavallo Silano (Molise) 4/6# 100% Grated Pecorino Romano Fulvi® 4/5# Castelrosso (Piemonte) 2/8# 100% Shredded Fulvi® Pecorino Romano 4/5# Fior d'Arancio (Blue) (Veneto) 2/6# Fontal Quarters Mitica (Lombardia) 4/6# Parmigiano Reggiano /Grana Padano DOP Fontina Val D'Aosta DOP (Val d'Aosta) 1/18# Parmigiano Reggiano DOP Mitica EXP (min. 24mo) 1/85# Gorgonzola Dolce Oro Qtrs DOP (Lombardia) 4/3# Parmigiano Reggiano DOP Qtrs Mitica (min. 24mo)1/22# Gorgonzola Dolce Qtrs DOP (Piemonte) 4/3# Parmigiano Reggiano DOP Eighths Mitica (min. 24mo) 2/10# Gorgonzola Piccante Whl DOP (Piemonte) 1/13# Parmigiano Reggiano DOP Wedges (min. 24mo) 20/7oz Lou Bergier Pichin (Cow) (Piemonte) 2/5# NOP Organic Parmigiano Reggiano Qtrs (min. 24mo) 1/20# Montasio DOP Mezzano Mitica (Friuli) 1/11# Parmigiano Reggiano DOP "SolodiBruna" (min. 24mo) 1/85# Montegrappa® Aged Mitica (Veneto) 1/26# Parmigiano Reggiano Montagna 1/80# Oro Italiano w/Truffles and Saffron (Veneto) 2/6# Parmigiano Reggiano Shavings 12/3.52oz Piave Vecchio 10-12 mo.
[Show full text]
Product List August 2019 Email
Over 50 Year’s Experience in the The Fine Food industry Cheese Man Friendly Van sales Wholesalers of fine Cheeses, Charcuterie service and Gourmet products Local Cheese Product Specialist Quality Products @ Competitive List Prices August 2019 Family Run Sussex Based Business && Call us Now on THE CHEESE MAN 1 Basin Road South 01273 412444 Portslade East Sussex BN41 1WF Tel: 01273 412444 www.thecheeseman.co.uk [email protected] @CheeseManSussex The Cheese Man The Cheese Man We at The Cheese Man are passionate about cheese and fine foods, we have over 50 years’ experience in the fine food industry, with a wealth of knowledge to share with our customers. We carry an extensive range of cheeses and gourmet products from around the world and as a local family run company are proud to promote Sussex cheeses and local gourmet products. We are ever mindful of how important food miles and environmental issues are to our customers, and working closely with local cheese makers we hope to develop local awareness of quality cheeses from the surrounding areas. In sharing our knowledge and expertise we hope this list will highlight what we already know here at The Cheese Man, that some of the finest ranges of cheeses are on our very doorstep ready to be delivered by the only Cheese Specialist Van Sales Company in Sussex…. In our fleet of temperature controlled vehicles . Contents : Page 3-7. Local Cheeses 7-15. English Cheeses 15-16 English Goats 17. Scottish Cheeses 17-18 Irish Cheeses 18-19. Welsh Cheeses 19-23. French Cheeses 24.
[Show full text]
Environmental Profile of Sardinian Sheep Milk Cheese Supply Chain: A
Journal of Cleaner Production 165 (2017) 1078e1089 Contents lists available at ScienceDirect Journal of Cleaner Production journal homepage: www.elsevier.com/locate/jclepro Environmental profile of Sardinian sheep milk cheese supply chain: A comparison between two contrasting dairy systems * Enrico Vagnoni a, , Antonello Franca b, Claudio Porqueddu b, Pierpaolo Duce a a CNR - IBIMET, Institute of Biometeorology, National Research Council, Trav. La Crucca 3, 07100 Sassari, Italy b CNR - ISPAAM, Institute for Animal Production System in Mediterranean Environment, National Research Council, Trav. La Crucca 3, 07100 Sassari, Italy article info abstract Article history: Despite the significant role of small ruminant sector in the global trends of livestock productions, little Received 7 March 2017 research has been conducted on the environmental implications of dairy sheep production systems. Received in revised form Dairy sheep systems are relevant for the economy of many areas of the Mediterranean Basin and the 20 June 2017 environmental and economic optimization of their productive factors is considered an effective strategy Accepted 15 July 2017 for promoting the innovation and increasing the competitiveness of Mediterranean dairy sheep systems. Available online 17 July 2017 Therefore, scientific studies are needed in order to propose specific greening strategies and to improve the environmental performances of dairy sheep systems. The main objective of this study was to define a Keywords: fi “ ” Sheep milk cheese preliminary characterization of the environmental pro le of sheep milk ( Pecorino ) cheese chain in fi LCA Sardinia (Italy), using a Life Cycle Assessment (LCA) approach, with the following speci c goals: i) Environmental improvements comparing the environmental impacts caused by both the artisanal and the industrial manufacturing Dairy supply chain processes of "Pecorino” cheese and ii) identifying the hotspots to reduce the environmental impacts of Sheep farming systems the Sardinian dairy sheep sector.
[Show full text]
Flash Builder
DELICATESSEN - RESTAURANT - PIZZERIA 131 BERRY STREET [email protected] BROOKLYN, NY 11294 DINNER MENU During dinner hours our tables are exclusively for dinner. At Gran Torino a dinner consists of at least 1 entree (Main, Tacos, Pizza) or 2 appetizers (Small, Sides, Salads) per person. HAPPY HOUR WEEKDAYS 12-4PM, SUNDAY ALL NIGHT (5PM-CLOSE) HOUSE RED/WHITE/ROSÉ/PROSECCO 7 ALL TAP BEERS REDUCED BY $ 1 WELL DRINKS 8 WINES BY THE BOTTLE ARE HALF PRICE! + Consuming raw or undercooked meats, poultry, seafood, shellﬁsh or eggs may increase your risk of foodborne illness. Please inform our staﬀ of any allergies. SMALLS/SIDES/SHARES CHILLED GAZPACHO**^ 10 seasonal tomatoes CRISPY POTATOES TEL AVIV *^ 10 spicy ketchup, au poivre sauce EGGPLANT PARMIGIANA BITES* 12 eggplant, parmigiano reggiano, tomato sugo FLUKE CEVICHE^ 15 avocado mousse, jalapeños, micro-greens, radish, red onions, cucumber, citrus marinade, yucca chips CAULIFLOWER BUFFALO WINGS ** 12 beer battered, vegan sriracha mayo FRIED CALAMARI 15 sugo CRISPY BRUSSEL SPROUTS 12 herbed yoghurt CHARCUTERIE & CHEESE PLATE^ 22 3 cheeses (Moliterno Al Tartufo, Brie, Tête de Moine) 3 meats (Bresaola, Soppressata, aged Prosciutto) cornichons, cured olives SALADS & BOWLS add roasted chicken or smoked salmon+ to any salad +6 HOUSE SALAD**^ 9 mesclun, arugula, grape tomatoes GRAN TORINO BOWL **^ 14 edamame, red quinoa, avocado, cherry tomatoes, cucumber, baby carrots BURRATA DI BUFFALA* 14 heirloom tomatoes, olive and basil oil balsamic reduction, served with focaccia add prosciutto +3 BABY
[Show full text]
The Factory Kitchen Since 2013
The factory kitchen Since 2013 Lunch October 05, 2017 to begin… - peperú - soft cheese stuffed sweet & spicy peppers, grana padano, arugula oil 8 - minestrone - organic vegetable medley soup, basil pesto 9 - fegatini - jidori chicken liver pȃté, crushed pistachios, house made bread crostini 10 - campo - baby kale mix salad, green apples, shaved carrots, roasted pepitas, golden raisins 11 - ortolana - field greens, spring onions, dates, goat cheese, radish, champagne vinaigrette 12 - cavolonero - tuscan kale, radicchio, aged ricotta shavings, crostini crumbs, hazelnuts 12 - cremosella - creamy mozzarella, green beans, spring kale~pea tendrils salad 14 - sanremese - marinated calamari, celery, tomatoes, taggia olives, ligurian oil 16 - palamita - seared albacore tuna, pickled cauliflower, cherry tomatoes, arugula, garlic oil 17 ...to continue or share… - barberosse gratinate - oven~baked sliced beet casserole, melted asiago 12 - frittata milanese - farmed eggs, onions, spinach, foraged mushrooms, asiago & reggiano 12 - scottona - thinly sliced slow~roasted beef, mix kale, moliterno shavings, mustard dressing 16 - prosciutto - parma prosciutto 24 months aged, lightly fried sage dough, stracciatella 20 focaccina calda di recco al formaggio - tradizionale - crescenza, wild arugula, ligurian olive oil 16 - pizzata - crescenza, san marzano tomato, capers, anchovies, oregano 17 - cotto - crescenza, imported ham, ligurian olive oil, rosemary 19 …to begin italian style… - paccheri - gragnano pasta, pork sausage, onions, spicy tomato passata 18
[Show full text]