Le Aziende Partecipanti All'edizione 2020
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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. -
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, -
Sparkling White Wine Dessert Wine Beer Red Wine House
SPARKLING BUONA FORCHETTA PRIVATE LABEL PROSECCO, Tiziano - Italy 8 / 30 CHIANTI / PINOT GRIGIO CAVA, Codorniu “Anna” - Spain 27 Glass 6 / Bottle 24 ROSE, Gancia “Pinot de Pinot” - Italy 9 / 35 FRANCIACRTA, Ca de Bosco - Italy 55 SANGRIA WHITE WINE CLASSIC RED / CLASSIC WHITE ROSE, Grand Jardin - Provence Fr 8 / 30 Glass 6 / Carafe 24 SAUVIGNON BLANC, Babich - N.Z. 7 / 27 SAUVIGNON BLANC, Echo Bay - N.Z. 31 RED WINE VERMENTINO, Rocca di Montemassi - Tuscany 8 / 30 SUPER TUSCAN, Le Volte by Ornellaia - Tuscany 45 RIESLING, Bex - Germany 7 / 26 SUPER TUSCAN, Cabreo "Il Borgo - Tuscany 65 PINOT GRIGIO, Caposaldo - Veneto 7 / 27 CHIANTI CLASSICO, Tiziano - Tuscany 9 / 35 PINOT GRIGIO, Santa Margherita - Alto Adige 42 FALANGHINA, Paternoster - Campania 9 / 36 CHIANTI RISERVA, Lamole Di Lamole - Tuscany 42 GAVI, Batasiolo - Piedmont 8 / 31 BARBERA, Batasiolo "Sovrana" - Piedmont 9 / 35 CHARDONNAY, Bogle - California 7 / 27 VALPOLICELLA, Masi - Veneto 8 / 30 CHARDONNAY, Sonoma Cutrer - RRR 42 MONTEPULCIANO, Nicodemi "Notari" - Abruzzo 9 / 35 GRILLO, Donnafugata - Sicily 34 MALBEC, The Show - Argentina 7 / 27 TREBBIANO, Vestini - Abruzzo 7 / 27 PINOT NOIR, Lander Jenkins - California 8 / 30 PINOT NOIR, Buena Vista - Carneros 36 DESSERT WINE PRIMITIVO, Tommasi - Puglia 30 TAWNY PORT, Taylor 10 year 8 CABERNET, St. Francis - Sonoma 42 VIN SANTO, Volpaia 9 CABERNET, Avalon - Napa 9 / 36 CABERNET, Chateau Montelena - Napa 75 BEER TEMPRANILLO, Vina Zaco, Rioja - Spain 27 MERLOT, Angeline Reserve - California 8 / 30 DRAUGHT - 7 SANGIOVESE, Sassoregale -
Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow
animals Article Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product 1, 2, 1 3 1 Francesca Bennato y , Andrea Ianni y , Denise Innosa , Camillo Martino , Lisa Grotta , Francesco Pomilio 4, Micaela Verna 1 and Giuseppe Martino 1,* 1 Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; [email protected] (F.B.); [email protected] (D.I.); [email protected] (L.G.); [email protected] (M.V.) 2 Department of Medical, Oral and Biotechnological Sciences, “G. d’Annunzio” University Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy; [email protected] 3 Specialist Diagnostic Department, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo (TE), Italy; [email protected] 4 Food Hygiene Unit, NRL for L. monocytogenes, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo (TE), Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-0861-266950 Francesca Bennato and Andrea Ianni equally contributed to this work. y Received: 20 November 2019; Accepted: 12 December 2019; Published: 16 December 2019 Simple Summary: The aim of this study was to investigate the effects of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese, an Italian traditional fresh dairy product. Our results suggest a positive role of licorice in improving the nutritional and organoleptic properties of dairy cow products, influencing various parameters such as fatty acid and volatile profiles. -
Tipical Top Products Agricultural Food Chain
COC TIPICAL TOP PRODUCTS AGRICULTURAL FOOD CHAIN PRODUCTS INDEX VALNATURA consortium, as the name suggest, proposes itself as real “Agricultural Home”, where small and micro company are integrated in a large-scale effort. The aim is to enhance the quality without take care of the quantity. Every Regional specialty talks about a story, a family, a country and we love to help this family during all the product EXTRA VIRGIN OLIVE OIL process, from the seed to the final product. VEGETABLES PICKLED IN OIL (EEVO) Our force is think “glocal”. CHEESES OUR COMPANY SALTY COOKIES Small companies cultivate their land with passion and big effort as the tradition requiered, so that they can guarantee a genuine and flavorful SAUSAGES product, which is able to intensify the flavor of the tipycal italian cousine. SAUCE AND TOMATO PRODUCTS CONTACTS VALNATURA JAM Administration COFFEE Federico Valente [email protected] WINE M: +39 329 9435949 Commercial Area Davide Moscufo [email protected] M: + 39 333 9794465 COC EXTRA VIRGIN OLIVE OIL Valnatura has two different labels: one for the or- ganic extra virgin olive oil and the other one for the conventional one. We take care to bottling only after an order so that we can guarantee the best quality. Sales format: 1 l 750 ml 500 ml 250 ml We can also adapt different size based on the spe- cific required. COC VEGETABLES PICKLED IN OIL (EVO) Small Artichoke Heart Vegetables pickeld in extra virgin olive oil, produ- ced by small campanies from Molise, are made still nowaday following the traditional phases, cultiva- ted in a monitored agricultural system, without any industrial process. -
FOOD-MENU.Pdf
FOOD, WINE & DISCO We offer authentic pinsa romana and hand made pasta. An Italian taste experience sure to seduce the most discerning of pizza-loving palates. Quality and consistency are the key, and at Tommasinos we use premium flour imported directly from Italy. Great food takes patience. We don’t believe in rushing the process of the perfect pizza. Dough is left to rise for 72 hours. A long cold fermentation combined with high levels of hydration guarantees gourmet pinsa that is light, crispy, and easy to digest, making for a magnificent product. Toppings are imported directly from Italy or sourced locally from the freshest produce. For those wondering, yes we offer delicious vegetarian and vegan options. What is Pinsa? Did you know that the name Pinsa comes from the Latin word “Pinsere”, which in Italian means stretch-spread out, which makes sense as it is shaped like an oval. Pinsa is far more digestible than Pizza due to its different dough hydration and the water used in the dough is always cold. On top of that, the dough has less carbohydrates and fats…in other words you can leave the guilt at home! The main ingredients of the dough is wheat, soya and rice. What are Strangozzi? Strangozzi is a handmade pasta, typical from our hometown Spoleto, in the green heart of Italy, the Umbria region. The name Strangozzi comes from a particular cut of pasta dough that recalls the form of the ‘stringa’, the laces of the romans sandals. The traditional recipe: egg whites, water, flour, salt, extra virgin olive oil and white wine make it look like linguine but a bit more twisted. -
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. -
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, -
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. -
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. -
Usa Il Cervello Mangia Responsabilmente Orange Is the New Cover
TASTEMAKER N° 34 USA IL CERVELLO MANGIA RESPONSABILMENTE ORANGE IS THE NEW COVER Nattura Yoga Il Centrifugato di Carote Náttúra è pro- I calciatori giovani sono un po’ come Yoga Tasky è la linea di bevande dotto con il 99.5% di carote biologi- dei meloni - solo dopo averlo aperto alla frutta che si rinnova con 4 che e italiane. Essendo un centrifu- gusti che seguono le tendenze del gato, mantiene un’alta percentuale e assaggiato sei sicuro al 100% momento: Acqua di Cocco, Frutti di vitamine e sali minerali ideali per che il melone è buono. Rossi, Limonata, ACE. Il conte- depurare l’organismo, rafforzare il nitore scelto è il doypack 200 ml, sistema immunitario e migliorare le ergonomico, comodo e funziona- funzionalità intestinali. JOSÉ MOURINHO le per il consumo fuori casa. CURIOSITÀ Nell’antichità il melone (più piccolo e meno dolce) si mangiava con pepe e aceto, come se si trattasse di insalata. UNA SALDOLCE MERAVIGLIA DI SAPORI Dalla partnership tra Melone Mantovano IGP e Grana Padano DOP sono nate delle ricette insolite e creative, firmate dagli chef Danilo Angè e Rubina Rovini, tutte da scoprire. Un menù in cui la sapidità del formaggio ben si accosta alla dolcezza del frutto, in un mix di sapori opposti che sposa le tendenze di gusto più contemporanee. Ecco alcune di queste ricette. LA RICETTA LA RICETTA LA RICETTA Gelato al melone con bottarga e Bon bon di melone al Grana Melone liquido con crostacei sablé al Grana Padano DOP Padano DOP e salsa BBQ e molluschi scottati, Ingredienti per 4 persone Ingredienti per 4 persone salsa al Grana Padano DOP Per il Gelato: 350 g Melone Mantovano IGP - 200 g panna fresca - Per i Bon Bon: 1/2 Melone Mantovano IGP - 200 g Grana Padano 3 g agar agar - 60 g zucchero - 2 cucchiai vodka liscia - colorante DOP oltre 16 mesi - 200 g pangrattato - 200 g farina di riso - arancione (se necessario). -
Menu-Ristorante-Ingl
FOODS TO REPORT FOR INTOLERANCE AND FOOD ALLERGIES GRAINS WITH GLUTEN SHELLFISH EGGS FISH PEANUTS SOY E TT MILK AND LACTOSE LA NUTS (ALMONDS, HAZELNUTS, WALNUTS, PISTACHIOS) CELERY SENAPE MUSTARD SESAM SEEDS SULFUR DIOXIDE AND SULPHITES IF ABOVE CERTAIN CONCENTRATIONS LUPINS CLAMS PLEASE REPORT ANY FURTHER INTOLERANCE THAN THOSE WRITTEN ABOVE The easier cooking seems, the more it needs to be watched, as the margin of error is bound to increases. Fulvio Pierangelini OUR COCKTAILS MILANO/TORINO “NOSTRA RISERVA” “MI-TO” 12,00 SPRITZ 10,00 AMERICANO 12,00 NEGRONI 12,00 OUR VERMOUTH “REGOLA VII” 10,00 GIN TONIC TRAVEL 12,00 HENDRICK’S fresh and citrus scent, note of black pepper, rose and cucumber scotland CLANDESTINO resinious, not filtered “amber”, dry, slightly spicy and citrusy ITALY (EMILIA ROMAGNA) BLU GIN fragrant, herbaceous notes with coriander and cardamomo perfume ITALY (UMBRIA) MARCONI 46 juniper with balsamic and spicy notes ITALY (VENETO) AQUAMIRABILIS 43° 12° fresh, citrusy test, sea taste, intense, floral ITALY (UMBRIA) SABATINI GIN fresh, prickly, aromatic with lavender and thyme taste ITALY (TUSCANY) OUR SELECTION ACCIUGHE CANTABRIA LA BURRATA PUGLIESE CON ALICI 24,00 “burrata” cheese with anchovies from cantabrian sea E TT LA BOCCONI DI BUFALA E ALICI DEL MAR CANTABRICO 16,00 3 small buffalo dop mozzarellas served with cantabrian sea anchovies, taggiasche olives and evo oil with trombolotto lemon E TT LA ACCIUGHE 23,00 cantabrian sea anchovies selection served with toasted bread, sweet vanilla butter from st.Malò and french