Scarica Il Catalogo

Total Page:16

File Type:pdf, Size:1020Kb

Scarica Il Catalogo “La vita è una combinazione di pasta e magia” Federico Fellini Non è un caso che la pasta abbia affascinato l’iconico regista italiano. Come lui, sono tanti gli artisti, i poeti, gli scrittori che sono stati sedotti dalla regi- na della tavola italiana. Essa, infatti, non è solo il risultato dell’impasto di due sem- plici ingredienti, farina ed acqua, ma pura poesia, un’arte sottile e raffinata che da secoli regna indiscussa sul patrimonio culinario made in Italy. Al Sud, in particolare, la combinazione di fattori di qualità, quali la purezza dell’ac- qua e dell’aria, le tante varietà di grano maturato al sole, le tradizioni secolari, ha dato vita ad un prodotto di eccellenza, che davvero sa un po’ di magia… 4 CATALOGO PRODOTTI Il Pastificio Lucania Pasta nasce nel cuore del Sud Italia, in Basilicata, la terra dai due nomi… Grazie all’amore per una tradizione artigiana che vive da secoli nelle case delle massaie e all’impegno di Giulio Viceconti, con il supporto della sua famiglia, nel 1992 prende vita questo piccolo pastiicio.Adagiata sulle colline del suggestivo paesino lucano di Trecchina, a metà strada tra le candide vette del Monte Sirino e le scogliere mozzaiato di Maratea, Lucania Pasta è una giovane azienda a conduzione familiare che, coniugando tradizione e modernità, conquista dapprima le tavole lucane e italiane e poi anche quelle internazionali. Materie prime di alta qualità e proprie del luogo, come l’acqua purissima delle sorgenti del Sirino e la semola extra calibrata, ottenuta con estrazione del miglior grano duro del Sud, sono alla base del successo dei prodotti a marchio Lucania Pasta. Per andare incontro alle esigenze e alle richieste dei consumatori, l’azienda offre ai suoi estimatori un’ampia varietà di formati e tipologie di pasta, sia fresca che secca, lavorata artigianalmente e trafilata al bronzo. Questa particolare lavorazione le conferisce una struttura rugosa e porosa offrendo al palato una pasta dal sapore unico, sinonimo di qualità e memoria di antiche tradizioni. Come essa, ogni chicco o filo di pasta che nasce dall’azienda lucana porta con se la garanzia di prodotto di eccellenza che conserva intatto il sapore autentico della pasta fatta in casa… 6 7 I NOSTRI IMPASTI I NOSTRI IMPASTI Castagna Limone Retaggio di una cucina semplice e povera, Profumata e dal sapore delicato, la la pasta a base di farina di castagne è pasta aromatizzata al limone è una un’originale alternativa alla versione preparazione fresca ed essenziale classica, un concentrato di proteine sinonimo di bontà e semplicità. fibre e vitamine dalle proprietà nutritive Grazie al suo sapore unico, si sposa eccezionali. Rustica e porosa, questo benissimo con condimenti e ripieni tipo di pasta dal retrogusto dolce porta di verdure o pesce ed è l’ideale per la in tavola tutto il sapore autentico di realizzazione di piatti ricchi di profumi dal una tradizione dimenticata ed esalta sapore aspro ma dolce allo stesso tempo. un prodotto d’eccellenza del territorio trecchinese. Nero di Seppia Integrale Una pasta dall’aspetto originale e dal Ottenuta da un impasto di semola sapore sorprendente, che viene dalla integrale di grano duro e acqua, questa tradizione povera dei pescatori di alcune pasta è ricca di preziosi nutrienti ed è zone costiere. L’aroma deciso e ricco del un prodotto salutare ed energetico. La nero di seppia conferisce all’impasto uno porosità e l’ottima tenuta in cottura le spiccato sapore di mare che ricorda i permette di adattarsi a diversi tipi di profumi tipici del Mediterraneo e che ben ricette e condimenti, offrendo un sapore si sposa con condimenti a base di pesce o unico e gustoso. un semplice sughetto di pomodorini. 8 9 9 CATALOGO PRODOTTI PASTA FRESCA Pasta Fresca 10 11 CATALOGO PRODOTTI PASTA FRESCA Fusilli Lucani Fusilli Lucani all’Uovo Fusilli Napoletani Fusilli Calabresi 062 500 g 6 min H 11 cm 017 500 g 7 min H 11 cm 1113 500 g 6 min H 11 cm 543 500 g 6 min 19 cm Lucanelli Riccio Foretano Strozzapreti Stringozzi 130 500 g 5 min H 5 cm 536 500 g 6 min H 11 cm 079 500 g 6 min H 5 cm 475 500 g 6 min H 5 cm 12 13 CATALOGO PRODOTTI PASTA FRESCA Trofie Cavatelli Orecchiette Orecchiette all’Uovo 055 500 g 6 min H 5 cm 093 500 g 6 min H 3 cm 109 500 g 5 min Ø 1,5 cm 024 500 g 7 min Ø 1,5 cm Foglie d’Ulivo Foglie d’Ulivo Bianche e Verdi Strascinati Strascioni 123 500 g 5 min H 5 cm 116 500 g 5 min H 5 cm 048 500 g 6 min Ø 2 cm 383 500 g 7 min H 5 cm 14 15 CATALOGO PRODOTTI PASTA FRESCA Cortecce Rigatelli Rigatoni Riccioli 192 500 g 5 min H 5 cm 529 500 g 6 min H 5 cm 1946 500 g 3 min H 4,5 cm 1953 500 g 5 min H 4,5 cm Maccheroncini Penne Fregula Sarda Gnocchi 1137 500 g 3 min H 4 cm 1700 500 g 5 min H 4,5 cm 1557 500 g 7 min Ø 0,5 1083 500 g 5 min H 3 cm 16 17 CATALOGO PRODOTTI PASTA FRESCA Pacchero Pacchero Rigato Lagane Pappardelle 222 500 g 5 min L 4,2 cm 1175 500 g 5 min L 4,2 cm 888 500 g 10 min L 1 cm 161 500 g 7 min L 1,7 cm Calamarata Calamarata Rigata Mezzi Paccheri Ondulati Scialatielli Amalfitani (corti) 3 mm 239 500 g 5 min L 2,2 cm 1182 500 g 5 min L 2,2 cm 2035 500 g 5 min L 2,2 cm 1359 500 g 8 min 5 mm 18 19 CATALOGO PRODOTTI PASTA FRESCA Tagliolini Linguine Scialatielli Fettuccine 185 500 g 5 min L 3 mm 1175 500 g 5 min 2 mm 338 500 g 8 min 3 mm 154 500 g 6 min L 5 mm 3,5 mm 5 mm Spaghetti alla Chitarra Tonnarelli Tagliatelle Pappardelle Ricce 147 500 g 6 min 2,5 mm 178 500 g 7 min Ø 3 mm 208 500 g 8 min L 1 cm 2028 500 g 5min L 7 cm 2,5 mm 20 21 CATALOGO PRODOTTI PASTA FRESCA Sfoglia Ristorante Riccitelli Castagna 1601 500 g 2-3 min L 26 x H 48 cm 376 500 g 6 min H 5 cm Sfoglia Casereccia Fettuccine Castagna 246 500 g 2-3 min L 16 x H 23 cm 314 500 g 6 min L 5 mm 22 23 CATALOGO PRODOTTI PASTA FRESCA Fusilli Integrali Cortecce Integrali Spaghetti Nero di Seppia 1526 500 g 6 min H 11 cm 1168 500 g 6 min H 5 cm 307 500 g 6 min 2,5 mm 2,5 mm Scialatielli Integrali Linguine Nero di Seppia 3 mm 2 mm 1533 500 g 8 min 1342 500 g 5 min 5 mm 3,5 mm 24 25 CATALOGO PRODOTTI PASTA FRESCA Linguine al Limone Scialatielli Veraci 2 mm 1373 500 g 5 min 550 500 g 8 min 3 mm 3,5 mm 5 mm Scialatielli al Cedro Tonnarelli Piccanti 3 mm 1571 500 g 8 min 1212 500 g 7 min Ø 3 mm 5 mm 26 26 27 27 CATALOGO PRODOTTI PASTA FRESCA Pasta Secca 28 29 CATALOGO PRODOTTI PASTA SECCA Fusilli Lucani Lucanelli Foglie d’Ulivo Foglie d’Ulivo Bianche e Verdi 420 500 g 13 min H 11 cm 925 500 g 13 min H 5 cm 1717 500 g 13 min H 5 cm 635 500 g 13 min H 5 cm Strozzapreti Trofie Orecchiette Strascinati 1694 500 g 13 min H 5 cm 1595 500 g 13 min H 5 cm 895 500 g 13 min Ø 1,5 cm 1632 500 g 13 min Ø 2 cm 30 31 CATALOGO PRODOTTI PASTA SECCA Cortecce Penne Maccheroncino Linguine 2 mm 1663 500 g 13 min H 5 cm 1496 500 g 15 min H 4,5 cm 1618 500 g 12 min H 4 cm 1397 500 g 10 min 3,5 mm Pacchero Calamarata Spaghetti Fettuccine 2,5 mm 1434 500 g 18 min L 4,2 cm 1427 500 g 15 min L 2,2 cm 1410 500 g 15 min 1458 500 g 15 min L 5 mm 2,5 mm 32 33 CATALOGO PRODOTTI PASTA SECCA Tagliatelle all’Uovo Tagliolini all’Uovo 031 500 g 10 min L 1 cm 215 500 g 8 min L 3 mm Tagliatelle Paglia e Fieno Fettuccine alla Castagna 451 500 g 10 min L 1 cm 1977 500 g 15 min L 5 mm 34 35 PRODOTTI PRODOTTI Fusilli Lucani 062 PAG.10 Rigatoni 1946 PAG.15 Sfoglia Ristorante 1601 PAG.20 Fusilli Lucani 420 PAG.28 Fusilli Lucani all’Uovo 017 PAG.10 Riccioli 1953 PAG.15 Sfoglia Casereccia 246 PAG.20 Lucanelli 925 PAG.28 Lucanelli 130 PAG.10 Fregula Sarda 1557 PAG.15 Riccitelli Castagna 376 PAG.21 Strozzapreti 1694 PAG.28 Riccio Foretano 536 PAG.10 Gnocchi 1083 PAG.15 Fettuccine Castagna 314 PAG.21 Trofie 1595 PAG.28 Fusilli Napoletani 1113 PAG.11 Pacchero 222 PAG.16 Fusilli Integrali 1526 PAG.22 Foglie d’Ulivo 1717 PAG.29 Fusilli Calabresi 543 PAG.11 Pacchero Rigato 1175 PAG.16 Cortecce Integrali 1168 PAG.22 Foglie d’Ulivo Bianche e Verdi 635 PAG.29 Strozzapreti 079 PAG.11 Calamarata 239 PAG.16 Scialatielli Integrali 1533 PAG.22 Orecchiette 895 PAG.29 Stringozzi 475 PAG.11 Calamarata Rigata 1182 PAG.16 Spaghetti Nero di Seppia 307 PAG.23 Strascinati 1632 PAG.29 Trofie 055 PAG.12 Lagane 888 PAG.17 Linguine Nero di Seppia 1342 PAG.23 Cortecce 1663 PAG.30 Cavatelli 093 PAG.12 Pappardelle 161 PAG.17 Linguine al Limone 1373 PAG.24 Penne 1496 PAG.30 Foglie d’Ulivo 123 PAG.12 Mezzi Paccheri Ondulati 2035 PAG.17 Scialatielli al Cedro 1571 PAG.24 Pacchero 1434 PAG.30 Foglie d’Ulivo Bianche e Verdi 116 PAG.12 Scialatielli Amalfitani (corti) 1359 PAG.17 Scialatielli Veraci 550 PAG.25 Caamarata 1427 PAG.30 Orecchiette 109 PAG.13 Tagliolini 185 PAG.18 Tonnarelli Piccanti 1212 PAG.25 Maccheroncino 1618 PAG.31 Orecchiette all’Uovo 024 PAG.13 Linghuine 1175 PAG.18 Linguine 1397 PAG.31 Strascinati 048 PAG.13 Spaghetti alla Chitarra 147 PAG.18 Spaghetti 1410 PAG.31 Strascioni 383 PAG.13 Tonnarelli 178 PAG.18 Fettuccine 1458 PAG.31 Cortecce 192 PAG.14 Scialatielli 338 PAG.19 Tagliatelle all’Uovo 031 PAG.32 Rigatelli 529 PAG.14 Fettuccine 154 PAG.19 Tagliatelle Paglia e Fieno 451 PAG.32 Maccheroncini 1137 PAG.14 Tagliatelle 208 PAG.19 Tagliolini all’Uovo 215 PAG.33 Penne 1700 PAG.14 Pappardelle Ricce 2028 PAG.19 Fettuccine alla Castagna 1977 PAG.33 36 37 NOTE NOTE seguici su @lucaniapasta www.lucaniapasta.com Loc.
Recommended publications
  • FETTUCCINE ALFREDO* SHRIMP 4.50 Pellegrino’S House Made Alfredo Sauce Served Over ITALIAN SAUSAGE 3.00 Fettuccine
    APPETIZERS SPINACH ARTICHOKE DIP* STEAMER CLAMS* Spinach, Artichokes & Parmesan, Blended Together One Pound of Fresh Local Manila Clams Saute ed in with Italian Herbs, Spices, & Cream Cheese. White Wine and Garlic Butter. Topped with Served Hot with Fresh Crisp Seasoned Parmesan Cheese. 15.49 Tortilla Chips. 11.49 BRUSCHETTA CAPRESE PLATTER* Fresh Diced Tomatoes, Red Onions, Basil & Olive Oil Fresh Mozzarella, Tomato, & Basil, Drizzled with Tossed Together & Served with Kalamata Olives, Olive Oil & Balsamic Glaze. 12.49 Parmesan Toasted Ciabatta Bread & Provolone Cheese. 11.99 BREADED RAVIOLI CALAMARI RINGS Breaded Cheese Ravioli Served with House Made Sliced Calamari Dredged in a Light Italian Batter and Marinara Sauce. 11.99 Fried to Perfection then Topped with Parmesan Cheese. Served with Aioli Sauce. 14.49 SALAD & SOUP SOUP Meatball Minestrone Topped with Parmesan Cheese & Croutons. Cup 5.75 Bowl 7.75 Fridays Only-Homemade New England Clam Chowder. Cup 6.75 Bowl 8.75 SIDE SALAD Garden Salad- Spring Greens with Cucumbers, Tomatoes, Olives, Red Onions & Croutons. Served with your Choice of Dressing. 5.99 Caesar Salad– Fresh Romaine, Caesar Dressing, Croutons & Parmesan Cheese. 5.99 Antipasto Salad*– Spring Greens, House Marinated Mediterranean Vegetables & Parmesan Cheese. Served with our Signature Italian Dressing. 6.99 Salad Additions – Anchovies or Gorgonzola 2.25 Chilean Shrimp 4.50 ENTRÉE SALADS Dressings: Italian, Ranch, Blue Cheese, Honey Mustard, Thousand Island, Champagne Vinaigrette ITALIAN CHEF SALAD* SHRIMP LUIGI* Spring Salad Greens Topped with Genoa Salami, Spring Salad Greens, Chilean Shrimp, Tomato, Capicola, Pepperoni, Provolone Cheese and Cucumber, Olives, Red Onion & Sliced Hard Boiled Mediterranean Vegetables. Served with our Signature Egg.
    [Show full text]
  • 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.
    [Show full text]
  • Touchofitaly.Com (302) 703-3090
    PRIMI PIATTI SECONDI PIATTI Orecchiette con Salsiccia e Friarielli 18 Pollo al Taleggio 21 Ear shaped pasta with Italian sausage and broccoli rabe sautéed in Chicken cutlet breaded in our homemade bread crumbs, pan-seared in garlic, and EVOO a white wine Italian herb sauce then topped with melted taleggio cheese and prosciutto di parma, served over a bed of sautéed spinach Ravioli 18 Borgatti’s hand-crafted cheese ravioli topped with our homemade Salmone Oreganata 21 tomato basil sauce and a dollop of fresh ricotta Salmon roasted in our wood-fired oven then topped with warm caponata, served with escarole and cannellini beans Fettuccine Alfredo 18 Filetto di Manzo alla Griglia 28 Homemade fettuccini pasta tossed in a light parmigiano reggiano Fire-grilled hanger steak with Italian seasonings served with sautéed cream sauce topped with seared pancetta and shaved asiago cheese peppers, onions, and broccoli rabe Costoletta di Vitello 30 Garganelli alla Bolognese 19 Porterhouse veal chop roasted to a medium temperature in our wood- Homemade penne style pasta tossed in our classic meat sauce topped fired oven, seasoned with Italian herbs and EVOO, served with spinach with freshly grated parmigiano reggiano and basil and rosemary roasted potatoes Tagliatelle Fra’ diavolo 24 Pollo alla Contadina 23 Thin flat noodles with shrimp, clams, mussels, and calamari tossed Oven roasted chicken on the bone with sweet Italian sausage sautéed in a spicy hot marinara sauce with peppers, onions, potatoes, EVOO, and rosemary Gnocchi Calciano 14 Light as a feather
    [Show full text]
  • Appetizers Salads Burgers Pasta
    APPETIZERS CHICKEN FINGER WITH FRIES $7.95 FISH & CHIPS (HALIBUT) WITH FRIES $11.95 SALADS CAESAR SALAD $4.95 CHICKEN SALAD $7.95 CHICKEN CAESAR SALAD $7.95 FRESH VEGETABLES SALAD $4.95 BURGERS (SERVED WITH FRENCH FRIES AND CHOICE OF SOUP OR SALAD) CHEESEBURGER $8.95 CHICKEN BURGER $8.95 FISH BURGER $10.95 GRILLED CHEESE SANDWICH $7.95 HAMBURGER $8.50 MUSHROOM BURGER WITH CHEESE $9.50 PASTA (SERVED WITH BREAD & CHOICE OF SOUP OR SALAD) CHICKEN & MUSHROOM FETTUCCINE ALFREDO $12.95 Tender Breast of Chicken and Mushrooms. Tossed with our Alfredo Sauce and Fettuccine FETTUCCINE ALFREDO $10.95 A Classic Fettuccine Tossed in Rich Parmesan Cream GRILLED CHICKEN PESTO $14.95 Sautéed Mushrooms, Artichoke Hearts, and Sundried Tomatoes in a creamy Pesto Sauce, tossed with Ziti Pasta PASTA CASTELLANA WITH CHICKEN & PROSCIUTTO $13.95 Tender Breast of Chicken, Mushrooms, Artichokes & Sundried Tomatoes Tossed with Ziti Pasta in Cream Sauce PASTA CASTELLANA WITH SCALLOPS & PROSCIUTTO $18.95 Sautéed Scallops, Mushrooms, Artichokes & Sundried Tomatoes Tossed with Ziti Pasta in Cream Sauce PRIMAVERA $11.95 Fresh Seasonal Vegetables sautéed with Fettuccine and Marinara. Garnished with Parmesan SEAFOOD FETTUCCINE ALFREDO $16.95 Fresh Salmon, Shrimp and Scallops in Cream Sherry Alfredo and Fettuccine RAVIOLI (SERVED WITH BREAD & CHOICE OF SOUP OR SALAD) SEAFOOD RAVIOLI $17.95 Fresh Salmon, Shrimp and Scallops In Cream Sherry Alfredo and Spinach & Mozzarella Stuffed Ravioli SHRIMP RAVIOLI $15.95 Shrimp Tossed with Cream Sherry Alfredo and Spinach & Mozzarella
    [Show full text]
  • 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).
    [Show full text]
  • Pasta ($10) Meat ($15) Fish
    LUNCH ONLY / 12PM-4PM / TAKE OUT ONLY / DUPONT (202-483-3070) / 14TH (202-290-1178) PASTA ($10) Add: Meat Sauce $3.99, Shrimp (5 pcs) $4.99, Chicken $6.99, Gluten free Penne, Spaghetti $4.99 - Whole Wheat Penne, Spaghetti $2.99 Penne All'arrabbiata spicy tomato sauce, garlic Penne alla Margherita fresh tomato sauce, fresh basil, mozzarella Spaghetti con Polpette di Manzo spaghetti, fresh tomato sauce, beef meatballs Capellini con Pomodoro e Basilico angel hair pasta, fresh tomato sauce, garlic, basil Fettuccine Alfredo homemade fettuccine in a parmesan cream sauce Carbonara spaghetti, onions, pancetta, black pepper, egg Cavatelli homemade cavatelli, Italian sausage, tomato sauce, parmesan, broccoli rabe Ravioli Della Nonna homemade ravioli filled with pumpkin, amaretti, butter sage sauce Cacio e Pepe homemade tagliolini, parmigiano, pecorino, black pepper, olive oil MEAT ($15) Pollo alla Milanese Milanese style breaded chicken breast, cherry tomatoes, arugula Battuta di Pollo pounded, grilled chicken breast, mixed greens, cherry tomatoes FISH ($15) Salmone alla Griglia grilled fillet of Atlantic salmon, seasonal vegetables, olives, capers PIZZA ($10) Marinara* San Marzano tomato sauce, roasted garlic, oregano. Margherita Classica San Marzano tomato sauce, fresh mozzarella, basil. Napoletana* San Marzano tomato sauce, anchovies, capers, oregano. Sofia San Marzano tomato sauce, fresh mozzarella, gorgonzola, dolci. Salami San Marzano tomato sauce, fresh mozzarella, pepperoni, mushrooms. Vegetariana* San Marzano tomato sauce, roasted bell peppers, eggplant, zucchini. Indiavolata Fresh mozzarella, Italian sausage, broccoli rabe. Without san marzano tomato sauce Caciottaro Four cheeses: mozzarella, gorgonzola, taleggio, grana. Without san marzano tomato Verdona Ricotta cheese, spinach, olives, capers, mozzarella. Without san marzano tomato sauce .
    [Show full text]
  • Carryout Menu
    CATERING MENU! DESSERTS FAMILY MEAL ASK ABOUT OUR 8.50 Double the same dessert for $5 SERVES 2 $40 2810-4240 cal SERVES 4 $60 5270-7890 cal NEW YORK STYLE CHEESECAKE 1020 cal CIABATTA ROLLS WARM APPLE CROSTADA 1180 cal CHOOSE A SALAD DOUBLE CHOCOLATE BROWNIE 970 cal Italian Tossed ■ Maggiano’s ■ Caesar TIRAMISU 830 cal CHOOSE A PASTA GIGI’S BUTTER CAKE 1180 cal Spaghetti Marinara or Meat Sauce CHOCOLATE ZUCCOTTO CAKE 1810 cal Spaghetti & Meatballs Marinara or Meat Sauce Fettuccine Alfredo MINI DESSERTS Mom’s Lasagna Single 4.50 three 10.50 dozen 30.00 CHOOSE A CHICKEN ENTRÉE 240-420 cal 720-1250 cal 2870-4590 cal Chicken Parmesan ■ Chicken Piccata ■ Chicken Marsala CHOCOLATE ZUCCOTTO BITES VERA’S LEMON COOKIES three 3.50 320 cal per dozen 10.50 1260 cal CARRYOUT MENU VERA’S LEMON COOKIES 3.50 380 cal PASTA BAR ITALIAN SPUMONI† 5.50 490 cal SERVES 10 FOR $130 SIDES Two styles of pasta, three types of protein, and three of our made-from-scratch 6.50 sauces all to build your own perfect pasta dish. We make it all from scratch, so please call by 7:00 pm for next day carryout or delivery. Double the same side for $3 GARLIC MASHED POTATOES 520 cal CIABATTA ROLLS 1010 cal MAGGIANO’S SALAD 3400 cal GARLIC SPINACH 90 cal 2 PASTAS FRESH GRILLED ASPARAGUS 70 cal Rigatoni 2550 cal Orecchiette 2550 cal ROASTED GARLIC BROCCOLI 200 cal CRISPY VESUVIO POTATOES 360 cal 3 PROTEINS 3 SAUCES SPAGHETTI MARINARA 430 cal Mini Meatballs 1240 cal Meat Sauce 1550 cal SPAGHETTI AGLIO OLIO 550 cal Italian Sausage 1510 cal Marinara Sauce 1040 cal Grilled Chicken 1460 cal Alfredo Sauce 2730 cal BEVERAGES 1201 Filbert St.
    [Show full text]
  • L'eccellenza Quotidiana
    PDF Compressor Pro L’eccellenza quotidiana The Daily Excellence Regalati ogni giorno il massimo della qualità Have the maximum quality every day Granoro...your everyday First choice PDF Compressor Pro DIAGRAMMA DI FLUSSO PROCESS FLOW DIAGRAM ACCETTAZIONE MATERIE PRIME ACCEPTING RAW MATERIALS IMPASTO SEMOLA E ACQUA MIXING SEMOLINA AND WATER ESTRUSIONE EXTRUSION ESSICCAZIONE DRYING PROCESS PESATURA E CONFEZIONAMENTO WEIGHING AND PACKAGING METAL - CHECKING METAL - CHECKING INCARTONAMENTO PACKAGES IN CARTON BOX STOCCAGGIO PER IL CONSUMO FINALE STORAGE FOR END USING PDF Compressor Pro Famiglie di Prodotti Product Ranges FORMATI NORMALI • Conf. da 500 g e 1 kg • Pasta Lunga • Pasta Corta • Pastine GLI SPECIALI SEMOLA • Gli Speciali Semola • Pasta Lunga e LE SPECIALITÀ DI • Pasta Corta ATTILIO • Pastine • Gli Speciali Semola Nidi • Le Specialità di Attilio • Gli Speciali da Forno • Cannelloni Semola • Lasagne Semola • Lasagne Uovo PASTA ALL’UOVO e • Pasta all’Uovo • I Nidi all’Uovo SFOGLIA ANTICA • Le Pastine all’Uovo • Sfoglia Antica • Nidi all’Uovo con Sfoglia Ruvida LINEA BIOLOGICA • Pasta di semola da Agricoltura Biologica • Linea Rossa E Olio da • Passata di Pomodoro Bio Agricoltura Biologica • Pomodorini al naturale Bio • Polpa di Pomodoro Bio • Olio Extravergine di Oliva da Agricoltura Biologica CUORE MIO • Pasta Cuore Mio I FRESCHI • Gnocchi di Patate • Chicche di Patate LINEA ROSSO CUOCO • Passata di pomodoro • Pomodori Pelati • Pomodori Pelati San Marzano • Pomodorini al naturale • Polpa di Pomodoro CONDIMENTI • Condimenti • Crema di Peperoncino picc. Calabrese SUGHI PRONTI e • Patè di Olive Taggiasche LEGUMI • Pesto alla genovese • Sughi Pronti • Al Basilico • Alle Olive • Ai Funghi Porcini • All’Arrabbiata • Al Tonno • Alla Napoletana • Alla Bolognese • Legumi in vetro • Fagioli Cannellini • Fagioli Borlotti • Ceci • Piselli extra fi ni • Legumi in barattolo • Fagioli Cannellini • Fagioli Borlotti • Ceci • Piselli extra fi ni • Lenticchie OLIO EXTRAVERGINE • Olio extravergine di Oliva D.O.P.
    [Show full text]
  • Lunch Back 10-5
    STEAMED MUSSELS New Zealand green lip Mussels steamed in a Tomato-Rustica sauce or a white wine and butter sauce served with foccacia bread 7 MILLIONAIRE TACOS The world’s best tacos made with tender, aged-filet and served with fresh pico and tapatio salsa 10 MOB QUESO Spinach, artichokes, shrimp, and Italian sausage in our asiago cheese sauce with pasta chips 8 NACHOS NAPOLI Pasta chips topped with our mob queso sauce, fresh basil, cotija, olives and mild peppers 8 SMOKED SALMON CROSTINI Alaskan Smoked Salmon served on toasted French bread with sun-dried tomatoes and goats cheese. 7 SHRIMPLY DIVINE Six jumbo shrimp sauteed in our own secret herb and butter sauce. Served with foccacia 9 SOUP AND SALAD COMBO Choose a half sized salad from the list below and a cup of today’s soup 6 TAOS SALAD Spring mix, grilled chicken, corn, green chile, black beans, tomatoes, onions, and margarita dressing 8 GRILLED SALMON SALAD Grilled fresh salmon on oriental spring mix with balsamic citrus vinaigrette 10 GRILLED CHICKEN CAESAR Romaine, grilled chicken breast, parmesan, marinated roma tomatoes, and house caesar dressing 7 GOAT CHEESE SALAD Pinion crusted warm goat cheese with creamy lime-basil dressing on exotic field greens 7 RIBEYE STEAK SALAD Grilled beef ribeye, field greens, sauteed onion and bell pepper mix, with a spicy creamy-cucumber dressing 9 SHRIMP AND FENNEL SALAD Fresh grilled jumbo shrimp served with a fennel and balsamic dressing over a spinach and field greens salad 9 QUAIL SALAD Smoked quail with a mescal glaze served on a bed of mixed
    [Show full text]
  • Fettuccine Al-Everything Let’S Cook What We Like to Eat
    The Chronicle-News Trinidad, Colorado Wednesday, May 15, 2019 Page 3 Fettuccine Al-everything Let’s cook what we like to eat Catherine J. Moser daunting to beginning cooks, is really a simple Features Editor cooked cream sauce made with butter, flour, The Chronicle-News milk and a little salt and pepper (this combo is called roux). Adding cheese to the roux only Roasted Veggies with Fettuccine Alfredo & Melted Mozzarella Cheese Welcome to the Wonderful World of Fettuc- enhances the taste and expands your serving cine! Many of you are already well acquainted options. Images by Metro Creative and Pixabay with these beautiful and tasty thin pasta rib- Alfredo sauce is simply béchamel sauce to bons; maybe you got to grow up with them in which cheese has been added. Traditionally, your Italian mama’s kitchen. Some of your Parmesan cheese is used to create this love- porated into yummy pasta dishes. Sautéed mamas maybe even prepared the homemade ly wonder of sauces. It is thick and rich and n Linguine is made of flour and water. and roasted veggies of every description can kind, I’m sure. Lucky you, if she did! what it does for fettuccine is actually amazing. n Fettuccine is made of flour and eggs. be used to make incredible fettuccine dishes Fettuccine is one of those amazing foods Whatever is “beyond the word” you use for de- n Fettuccine is wider than linguine. that everyone in your household will just love. that go with practically everything else that licious would be the word to use here — you n Linguine is served with thin sauces.
    [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]
  • International Culinary Arts & Sciences Institute
    TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state of the art ICASI facility by professional chefs with years of experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Wednesdays, September 15, 22, 29, October 6, 2021 - 6:00 pm ($345, 4x3hrs, 1.2CEU) Mondays, November 22, 29, December 6, 13, 2021 – 6:00 pm ($345, 4x3hrs, 1.2CEU) Week 1: Knife Skills: French Onion Soup; Warm Vegetable Ratatouille; Vegetable Spring Rolls with Sweet & Sour Sauce; Vegetable Tempura; Garden Vegetable Parmesan Frittata Week 2: Stocks and Soups: Vegetable Stock; Fish Stock; Chicken Stock; Beef Stock; Black Bean Soup; Chicken Noodle Soup; Beef Consommé; Cream of Mushroom Soup; Fish Chowder; Potato Leek Soup Week 3: Grains and Potatoes: Creamy Polenta; Spicy Braised Lentils; Risotto; Israeli Couscous; Pommes
    [Show full text]