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ANTIPASTI INSALATA TOMATO BASIL SOUPGF 8 MIXED GREENS SALADGF 10 heirloom tomatoes, garden fresh basil tomatoes, cucumber, shaved onion, croutons, red wine vinegar & gorgonzola dressing ITALIAN WEDDING SOUP 8 orzo pasta, meatballs, escarole, diced carrots VARIA SALADGF 11 baby iceberg, salami, provolone, cherry tomato, STUFFED FIGSGF 10 pepperoncini peppers, olives, lemon dressing gorgonzola, prosciutto, barolo glaze CAESAR SALADGF 11 GF CAPRESE 13 anchovies, shaved reggiano, focaccia croutons mozzarella di bufala, heirloom tomatoes, Add-ons: chicken +5 | salmon +10 | shrimp +13 oregano, basil, evoo CALAMARI 13 cherry peppers, gremolata, parmesan cheese, tomato sauce BURRATA CHEESEGF 15 heirloom tomatoes, basil, olivewood balsamic, evoo, VIRGINIA SALUMI sea salt, browned semolina toast & CHEESE 20 MAMA’S MEATBALL 14 ricotta, tomato sauce, veal, pork, & beef blend, polenta OLLI SALUMARI, MECHANICSVILLE VA Salumi: Napoli, Tartufo, Sopressata BRUSCHETTA 10 tomatoes, basil, evoo, robiola cheese, MOUNTAIN VIEW FARM, FAIRFIELD, VA balsamic fig reduction Formaggi: McClure, Lofton, Marmac, Lusk GRILLED OCTOPUSGF 14 oven dried tomatoes, dried olives, garlic, lemon, Calabrian chili oil buon cibo buon vino buoni amici PIZZA handmade, heirloom flour, organic honey, 24-hour rise MARGHERITA 15 PERA 15 mozzarella di bufala, heirloom tomatoes, roasted pears, sweet onions, gorgonzola, oregano, basil, evoo hazelnuts, arugula VESUVIO 16 CALABRESE 16 pepperoni, sausage, mozzarella di bufala, evoo hen of the woods, sweet peppers, spicy peppers, sheeps ricotta PARMA 16 prosciutto di parma, oregano, ricotta, mozzarella *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. **20% GRATUITY WILL BE ADDED TO PARTIES OF 6 OR MORE | GF = CAN BE MADE AVAILABLE PESCI SHRIMP SCAMPI 26 FRUTTI DI MARE 29 garlic, herbs, tomatoes, white wine, linguine, shrimp, sea scallops, mussels, clams, and butter over linguini tomato & white wine reduction, red pepper, garlic SALMON PICCATA 25 SCALLOPS 27 lemon, white wine, capers, sautéed spinach risotto, asparagus, prosecco, parmesan, mushrooms, brown butter CARNI VEAL MILANESE 31 PORK CHOP CALABRESEGF 27 blood orange, shaved fennel, baby kale, peppadew & pepperoncini peppers, cherry tomatoes, reggiano, lemon vinaigrette demi oregano sauce, potato PARMIGIANA EGGPLANT PARMIGIANA 21 CHICKEN PARMIGIANA 26 VEAL PARMIGIANA 31 cavatelli pomodoro, mozzarella di bufala cavatelli pomodoro, mozzarella di bufala cavatelli pomodoro, mozzarella di bufala PASTA RIGATONI ALLA VODKA 19 MEAT LASAGNA 27 tomato cream vodka sauce, applewood bacon ricotta, burrata mozzarella, parmesan SPAGHETTI & MEATBALL 22 GNOCCHI 23 pecorino, basil, tomato sauce shrimp, toasted garlic, pesto parmesan cream, spinach ORECCHIETTE PRIMAVERA 19 seasonal vegetables, evoo, pecorino CLAMS PUTTANESCA 21 clams, capers, anchovy, roasted tomato BUCATINI CARBONARA 21 applewood bacon, pecorino, egg cream RAVIOLI 23 pomodoro sauce, bufala mozzarella, WAGON WHEEL BOLOGNESE 20 ricotta, pecorino, prosciutto veal, beef, pork, vegetables, cream, peas SIDES Fried Brussels Sprouts 12 Meatball 12 Broccoli 10 Robiola Polenta 10 Spinach 10 Spaghetti 12 We would love to host your special occasion or business function in one of our private dining rooms. Ask your server for details..

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Italian Wedding Soup
Italian Wedding Soup Yield: 8-10 servings Ingredients: Meatballs: ½ lb Ground Lean Beef ½ lb Ground Pork 1 Small Onion - grated 1 Large clove Fresh Garlic - minced 1 Large Egg 1 Slice White Bread - crust removed and torn into small pieces ½ Cup Parmigiano-Reggiano Cheese - grated ⅓ Cup Fresh Italian Parsley - small chopped 1 tsp Kosher Salt Fresh Ground Black Pepper to taste (Apx ¼ tsp) Soup: 1lb Acini di pepe pasta* 2 Quarts (8 Cups) Chicken Broth - homemade preferred but a low-sodium store bought is fine 1lb Escarole (can substitute curly endive or spinach) - rough chopped 3 Hard-boiled Eggs - diced 2 Large Stalks Celery - diced 1 Large Carrot - peeled and diced 1 Medium Onion - diced Kosher Salt and Fresh Ground Black Pepper to taste Preparation: 1) In a large bowl, mix together the grated onion, garlic, egg, bread, parsley, salt and pepper until thoroughly combined - Stir in the ground beef, ground pork, and parmigiano-reggiano cheese until well mixed (DO NOT 'squeeze' the meat) 2) Shape the resulting mixture into on inch diameter meatballs (apx 1 ½ tsp of mixture each) and place on a baking sheet until ready to use 3) Cook pasta according to package in a large pot of salted water until al dente - Drain and chill in refrigerator until ready to use 4) Bring chicken broth to a boil in a 4-6 quart soup pot over medium-high heat 5) Add celery, carrot, and onion to the broth and return to a simmer (adjust heat as necessary) - Allow to simmer for 10 minutes 6) Add the prepared meatballs and escarole to the broth and return to a simmer - Allow to simmer until meatballs are cooked through and escarole is tender (apx 8 minutes) 7) Add the diced hard-boiled egg taste and allow to simmer for an additional 1-2 minutes 8) Adjust seasoning with salt and pepper to taste 9) Place ½ cup of the cooked/chilled pasta to each serving bowl and ladle the soup directly over the pasta - Serve immediately garnished with a little grated parmigiano-reggiano cheese if desired * Acini di pepe is a small, round pasta that is commonly used in soups and cold salads.
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BARILLA PASTA Thinner and Narrower
LONG PASTAS CR6240 Linguine 12/16 oz. Linguine, a close relative of fettuccine, is made from long, flat strands of pasta but is ABOUT BARILLA PASTA thinner and narrower. Linguine originated in the Liguria region of Italy where the air is fragrant with salty ocean breezes and the aroma of delicious food cooking. Linguine is known to pair best with traditional pesto and tomato, oil-based or fish based sauces. Barilla is an Italian CR6265 Spaghetti Plus, 2/160 oz. family-owned food Spaghetti is the most popular shape in Italy. The name comes from the Italian word company. Established in spaghi, which means "lengths of cord." Spaghetti originates from the south of Italy and is commonly used w/ tomato 1877, its now an sauces, fresh vegetables, or fish. As everybody’s favorite, Spaghetti pairs well with just about any kind of sauce. Try international group Spaghetti w/ simple tomato sauce, with or without meat or vegetables or try it with fish or oil-based sauces, or carbonara. present in more than 100 countries. A world leader SHORT PASTAS in the markets of pasta CR6230 Farfalle 12/16 oz. and ready to use sauces, Farfalle, dating back to the 1500’s, originated in the Lombardia and Emilia-Romagna part the Barilla group is of Northern Italy. Farfalle are rectangular or oval pieces of pasta that are pinched in the recognized world wide as a middle. Farfalle is great with intense fragrances and flavors. Try it with light sauces with symbol of Italian vegetables or fish, dairy based sauces, simple oil based, or in pasta salads.
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Grocery List
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19275-Catalogo Garofalo ESTERO
Pasta Lunga Spaghetti PASTA LUNGA 9 ‘A FIGLIATA Bucatini PASTA LUNGA 14 ‘O MBRIACO Fettucce PASTA LUNGA 15 ‘O GUAGLIONE Linguine PASTA LUNGA 12 ‘E SURDATE Vermicelli PASTA LUNGA 10 ‘E FASULE Spaghettini PASTA LUNGA 4 ‘O PUORC Capellini PASTA LUNGA 2 ‘A PICCIRELLA Pasta Corta Rigatoni PASTA CORTA 35 AUCELLUZZ Elicoidale PASTA CORTA 34 ‘A CAPA Cannolicchi Rigati PASTA CORTA 51 O CIARDINO Sigarette Ziti PASTA CORTA 57 ‘O SCARTELLATO Sigarette Mezzani PASTA CORTA 58 ‘O PACCOTTO Sedanini PASTA CORTA 66 E DDOIE ZITELLE Occhi Di Lupo PASTA CORTA 38 ‘E MMAZZAT Mezze Maniche Rigate PASTA CORTA 32 ‘O CAPITONE Ditaloni PASTA CORTA 53 O VIECCHIE Penne Ziti Lisci PASTA CORTA 69 SOTT ‘E NCOPP Penne Ziti Rigate PASTA CORTA 70 ‘O PALAZZ Penne Zitoni Rigate PASTA CORTA 68 ‘A ZUPPA Pennoni Lisci PASTA CORTA 76 ‘A FUNTANA Mezze Penne Rigate PASTA CORTA 60 SE LAMENTA Penne Mezzanelle PASTA CORTA 75 PULLECENELLA Penne Mezzani Rigati PASTA CORTA 73 O SPITALE Penne Mezzani Lisce PASTA CORTA 72 ‘A MERAVIGLIA Fusilli PASTA CORTA 63 ‘A SPOS Fusilli Bucati Corti PASTA CORTA 64 A SCIAMMERIA Riccioli PASTA CORTA 41 ‘O CURTIELLO Gemelli PASTA CORTA 65 O CHIANT Radiatori PASTA CORTA 87 ‘E PERUCCHIE Farfalle PASTA CORTA 78 ‘A BELLA FIGLIOLA Lumaca Rigata PASTA CORTA 90 ‘A PAURA Ruote PASTA CORTA 31 ‘O PATRONE E CASA Mafalda Corta PASTA CORTA 79 O MARIUOLO Gnocchi Sardi PASTA CORTA 36 E CCASTAGNELLE Casarecce PASTA CORTA 88 E CASECAVALLE Cappelletti PASTA CORTA 50 O PPANE Boccole PASTA CORTA 66-6 ‘E ZZITELLE N’PARAVISO Anellini Siciliani PASTA CORTA 52-2 ‘A MAMMA RA PICCERELLA
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2017 Editstate Technical Standards WORKING COPY
S ta te th, 201 L 29 7 ea - d th e r 7 s 2 h il i r p p & A S k i l l s C o 2017 n f e r e n c e SkillsUSA Preparing Americaʼs Skilled Workforce MASSACHUSETTS 2017 STATE TECHNICAL STANDARDS FOR USE AT THE 2017 MASSACHUSETTS SKILLSUSA CHAMPIONSHIPS MASSACHUSETTS CONTACT INFORMATION Host Sites: Blackstone Valley Technical High School Joseph P. Keefe Technical HS 65 Pleasant Street 750 Winter Street Upton, MA. 01568 Framingham, MA 01702 508-529-7758 (508) 879-5400 *Host Site for Graphic Communications, Screen Print Technology, Graphic Imaging Sublimation (limited Demonstration and Painting & Design Technology Site Coordinator: Thomas Belland 508-529-7758 Vocational Coordinator Email: [email protected] Blackstone Valley Technical High School 65 Pleasant Street Upton, MA. 01568 SkillsUSA Championships Director: John Brochu, Director 508-416-2255 SkillsUSA Championships Email: [email protected] JP Keefe Technical High School 750 Winter Street Framingham, MA 01702 Executive Director: Karen E. Ward, CSD 508-230-1273 SkillsUSA Massachusetts Email: [email protected] 250 Foundry Street South Easton, MA 02375 Computer Operation Director/Registration: Carol Olsen 508-432-4500 Cape Cod Technical HS Email: [email protected] 351 Pleasant Lake Avenue HarWich, MA 02645 2 *SPECIAL NOTICE* THE FOLLOWING CONTESTS WILL USE NATIONAL RULES. YOU CAN FIND THE REQUIREMENTS AND TECHNICAL STANDARDS FOR THE FOLLOWING CONTESTS IN THE NATIONAL SKILLSUSA CHAMPIONSHIPS TECHNICAL STANDARDS 2017-2018: n ACTION SKILLS n AMERICAN SPIRIT AWARD n CAREER
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The Best Comes in Blue
BARILLA CAMPAIGN THE BEST COMES IN BLUE Claire Casalaspi, Molly Greenwald, Liza McGraw, Anna Petke, and Hannah Plantz SECTION 1: Pre-Campaign Secondary Research Brand Name/Company Name: Barilla Pasta How long has the product existed: Barilla was founded by Pietro Barilla in 1877. It began as a small bakery on a small, vendor road in Par- ma, Italy. Barilla is known to be associated with the Italy’s finest food. Parma is home to the acclaimed Culatello cut of cured ham and Parmigiano cheese, also known as “parmesan” (Buckley, 2019). Where is your product sold (Limited or mass distribution): • Barilla is an international brand with mass distribution (Marketline, 2019). • Largest markets are Italy and the United States (Marketline, 2019). • Barilla began exporting spaghetti and fettuccine to America in 1996 and within three years the brand had overtaken Mueller’s to become the No. 1 pasta seller in America (Orr, 2002). • Barilla was the first pasta-maker to market their products across large retailers and food-service companies across America such as Wal-Mart and Costco (Orr, 2002). What is the cost of your product: • Barilla single 16 oz box: $1.28 (Walmart, 2019). • As I observed in many grocery stores, it depends on the retailer (McGraw, personal observation, 2019). Main competitors and their costs: • Ronzoni • Single 16 oz box: $1.06 (Walmart, 2019). • 9.4% U.S households buy and used this brand as a first choice (Conley, 2013). • They make $126 million in revenue (Buckley, 2019). • Closest competitor (Orr, 2013). • Store brands • Great Value single 16 oz box: $1.00 (Walmart, 2019).
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Chart-Of-Pasta-Shapes
KNOW YOUR 1 of 6 Photographs by Chris Rochelle PASTA (Images not actual size) Here’s a guide to help you tell your paccheri from your penne, your rotelle from your rotini. For more info on the sauces for each pasta, go to www.chow.com / stories / 11099. ACINI DI PEPE ANELLI/ANELLINI BAVETTE BUCatINI CALAMARI SAUCES: Soup SAUCES: Pasta Salad, Soup SAUCES: Pesto, Seafood, SAUCES: Baked, Tomato SAUCES: Seafood, Tomato Tomato Know Your Pasta 2 of 6 CAMpanELLE CAPELLINI CASARECCE CAVatELLI CAVaturI SAUCES: Butter/Oil, Cream/ (a.k.a. Angel Hair) SAUCES: Cream/Cheese, SAUCES: Cream/Cheese, SAUCES: Pasta Salad, Cheese, Meat, Pasta Salad, SAUCES: Butter/Oil, Cream/ Meat, Pesto, Seafood, Meat, Pasta Salad, Soup, Vegetable Vegetable Cheese, Pesto, Seafood, Tomato, Vegetable Vegetable Soup, Tomato, Vegetable CONCHIGLIE DItaLINI FarfaLLE FETTUCCINE FREGULA SAUCES: Cream/Cheese, SAUCES: Baked, Pasta Salad, SAUCES: Butter/Oil, Cream/ SAUCES: Butter/Oil, Cream/ SAUCES: Soup, Tomato Meat, Pasta Salad, Pesto, Soup Cheese, Meat, Pasta Salad, Cheese, Meat, Seafood, Tomato, Vegetable Pesto, Seafood, Soup, Tomato, Vegetable Tomato, Vegetable Know Your Pasta 3 of 6 FUSILLI FUSILLI COL BUCO FUSILLI NAPOLEtanI GEMELLI GIGLI SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Meat, Tomato Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad,
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I Nostri Primi Piatti I Nostri Risotti
I NOSTRI PRIMI PIATTI I NOSTRI RISOTTI Risotto con Zucchine e pistilli di Zafferano al naturale Risotto con asparagi mantecato con Raspadura lodigiana Risotto con carciofi stufati, salsiccia e zafferano Risotto con radicchio di Treviso e scamorza leggermente affumicata Risotto con ragu d’anatra e piccole verdure Risotto con fiori di zucca Risotto con vellutata di zucca e pepe rosa Risotto con vellutata di zucca e polpa di granchio reale profumata al timo Risotto con fantasia di ortaggi profumato al basilico Risotto con funghi Porcini Risotto con spinacini novelli e provola dolce Risotto con salmone affumicato e germogli di valeriana Risotto con funghi e salsiccia Risotto con scampi ed asparagi in crema di scampi Risotto con gamberi e zucchine Risotto al nero di seppia con ragu di seppie Risotto allo champagne e rosmarino Risotto alla mousse di peperone dolce e gamberi o taleggio Risotto con capesante e zucchine Risotto ai frutti di mare LE NOSTRE PASTE RIPIENE Crespelle con funghi Porcini Crespelle con radicchio e ricotta stagionata Crespelle con taleggio e bronoise di zucchine Crespelle con prosciutto e formaggio Crespelle con carciofi Crespelle con ricotta e gorgonzola Ravioli con radicchio e speck Ravioli agli asparagi Ravioli al branzino in guazzetti di cozze Ravioli d’oca con burro versato piccole verdure e grana padano Ravioli di zucca Tortellone al formaggio e noci Ravioloni al nero di seppie ripieni al salmone in sugo di salmone e maggiorana Lasagnette con funghi Porcini Lasagnette con ragu leggero Lasagnette con asparagi e Raspadura
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Pasta & Sauce Pairing Suggestions
Pasta & Sauce Pairing Suggestions When pairing a cut of pasta to a type of sauce, the chef is always in charge! There are no rights or wrongs as long as your diners enjoy the dish. However, for those looking for a suggestion or two, the following tips may be helpful. FLAT LONG SHAPES – (Fettuccine, Fettuccine Rigate, Linguine, Linguine Fini) Fettuccine and Fettuccine Rigate are thicker, flat, long shapes, which can withstand extremely robust sauces: • Dairy-based, oil-based or tomato-based sauces • Sauces combined with meat, vegetables, seafood or cheese Linguine and Linguine Fini pair best with traditional pesto. However, other ideal matches include: • Tomato sauces • Oil-based sauces • Fish-based sauces Linguine with Romano Cheese and Black Pepper Fettuccine Fettuccine Linguine Linguine ROUND LONG SHAPES – Rigate Fini (Angel Hair/Capellini, Thin Spaghetti, Spaghetti, Thick Spaghetti, Spaghetti Rigati) Light and dainty, Angel Hair pasta works best with: • Simple, light tomato sauces • Light dairy sauces • Broths, consommés and soups Slightly thicker than Angel Hair, Thin Spaghetti is often used with seafood-based sauces from left to right: Angel Hair/Capellini, Thin Spaghetti, (like tuna) or oil-based sauces, such as: Spaghetti, Thick Spaghetti, Spaghetti Rigati • Light structured sauces that balance the delicacy of this long, thin shape Long and thin, yet not too fine,Spaghetti is one of the more versatile shapes of pasta and pairs well with just about any kind of sauce, including: • Oil-based sauces • Simple tomato sauce with or without meat or vegetables • Fish-based sauces • Carbonara Thicker in diameter than regular Spaghetti, Thick Spaghetti gives a fuller taste to sauces, the following of which are recommended: • Fish-based sauces • Extra-virgin olive oil with fresh aromatic herbs and garlic • Carbonara Rigati, in Italian, means “ridged” and Spaghetti Rigati, because of its extra grooves, tends to hold more sauce than its smooth-shaped counterparts.
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Bonita Springs | FL | 34135
(239) 263-6979 www.ArtichokeAndCompany.com 11920 Saradrienne Lane | Bonita Springs | FL | 34135 Ful l -Service Custom Catering | Event & Wedding Planning Event Design | Exceptional Celebrations | Corporate Events — s e rv i c e s — ith over twenty years of premier catering in the Southwest Florida Warea, Artichoke & Company provides full-service custom catering and planning services for a wide variety of wedding, corporate, and Private Party events. We are here to take the stress away and allow you and your guests to enjoy your wedding to the fullest while we make sure everything goes exactly as you imagined. We can manage every aspect of your wedding or simply assist you in specific areas. You will get experienced industry advice throughout the planning from our very experienced and talented team. ur commitment to delighting our clients is at the core of everything we do. Let us Otake over and help you with a wedding that you and your guests will never forget. Some of the many things our Day of Coordination Servicesinclude are: Management of Ceremony space set up and décor Coordination of vendors, guests, and wedding party Create timeline that will be sent to all vendors prior Be your liaison to vendors day of with any questions Coordinate any times or details with vendors prior to wedding Management of Reception space set up and décor Our staff will be on site for rehearsal direction Unlimited telephone and emails prior to wedding Direct and coordinate ceremony and reception day of Create floor plan if needed Preferred Vendor Referrals 1 — rentals & venues — e can provide décor & rentals to bring your dream wedding to life! WWhether you’re looking for rustic chic, classic beach, or modern glam, we’ve got it all! rtichoke can cater at any location near or far! Our venue is located in Bonita Springs.
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| Hai Lala at Tata Ta Mo Na Atau
|HAI LALA AT TATAUS009883690B2 TA MO NA ATAU HUT (12 ) United States Patent ( 10 ) Patent No. : US 9 , 883 ,690 B2 Weinberg - Sehayek et al. (45 ) Date of Patent: * Feb . 6 , 2018 (54 ) READY - TO - EAT FRESH SPAGHETTI -LIKE (56 ) References Cited FISH PRODUCTS , METHODS OF MANUFACTURE THEREOF U . S . PATENT DOCUMENTS 4 , 704 , 291 A * 11/ 1987 Nagasaki A23L 17 / 70 (71 ) Applicant: GRADIENT AQUACULTURE 426 /513 ( 72 ) Inventors : Noam Weinberg -Sehayek , Shenzhen 4 ,806 , 378 A 2 /1989 Ueno et al. ( CN ) ; Avraham Weinberg , Kiryat Yam (Continued ) ( IL ) FOREIGN PATENT DOCUMENTS ( 73 ) Assignee : GRADIENT AQUACULTURE , CN 101011164 A 8 /2007 Shenzhen (CN ) CULTURE, CN 101209113 A 7 /2008 (Continued ) ( * ) Notice : Subject to any disclaimer , the term of this patent is extended or adjusted under 35 U . S . C . 154 ( b ) by 0 days . OTHER PUBLICATIONS This patent is subject to a terminal dis Rolls B . J . et al ., “ How flavour and appearance affect human claimer . feeding ” , Proceedings of Nutritions Society , Jun . 1982, Great Brit ain , vol. 42 , No. 109 , pp . 109 - 117 . (21 ) Appl. No. : 15 / 262 , 211 (Continued ) (22 ) Filed : Sep . 12 , 2016 Primary Examiner — Robert A Wax Assistant Examiner — Melissa Mercier (65 ) Prior Publication Data US 2017 /0049138 A1 Feb . 23 , 2017 (57 ) ABSTRACT The present invention provides a pasta - like shaped edible Related U . S . Application Data product comprising surimi, fish or portions thereof, prepared (63 ) Continuation - in -part of application No . 14 /601 , 765 , by a process consisting of the steps of: a . chopping frozen surimi to chips ; filed on Jan . 21 , 2015 , which is a continuation - in - part b .
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