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Un Americano a Roma Antipasto Primo Secondo Contorno Dolce
un americano a roma we practice ethical omnivorism & the roman tradition of ‘quinto quarto’ by encouraging a “nose to tail” standard using ethically sourced meats, poultry, dairy & eggs. we strive to educate our community about creating a sustainable & conscientious future. our mission is to offer the most obsessively authentic italian culinary experience. in honor of the first italian cuisine in the world week, we present a tasting menu steeped in the history & ancient traditions of rome and inspired by the classic italian film ‘an american in rome’ antipasto animelle alla romana crispy sunfed ranch organic sweetbreads · parsley · lemon gemin | prosecco doc | treviso | nv primo spaghetti alla gricia guanciale · black pepper · pecorino romano d’antiche terra | greco di tufo | 2014 rigatoni con coda alla vaccinara braised sunfed ranch organic oxtail stew · organic san marzano tomato organic fair-trade cocoa · pine nuts · raisins michele chiarlo | barolo | 2011 secondo trippa alla romana | gf organic sunfed ranch book tripe · savory tomato stew nica pinot grigio · soffritto · mint · pecorino romano badia al coltibuono | chianti classico | 2014 contorno scarola alla romana | gf sautéed organic escarole pine nuts · organic raisins · olives · garlic soffritto dolce panna cotta al caramello | gf § v organic vanilla-bean cream custard · butterscotch caramel ca’ momi | passito dolce reserve | california | 2012 tasting menu $50 per guest with wine pairings $100 per guest entire table must order chef valentina guolo-migotto | master pizzaiolo dario de conti | culinary director fredy rodriguez EAT. BE. AUTHENTIC. INSPIRED BY OUR ITALIAN HERITAGE, WE BLISSFULLY PREPARE OUR HEARTCRAFTED CUISINE WITH OBSESSIVE QUALITY & INTEGRITY. WE CELEBRATE THE SIMPLICITY OF AUTHENTIC ITALIAN FLAVORS & THE INCOMPARABLE QUALITY OF CALIFORNIA GROWN ORGANIC INGREDIENTS. -
Culinary-Terms1.Pdf
STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s) -
DOLCI WHEN in ROMA CASTAGNOLE Eat As the Romans Do! Fried Ricotta Fritter, Mixed Berries
DOLCI WHEN IN ROMA CASTAGNOLE Eat as the Romans do! Fried Ricotta Fritter, Mixed Berries TORTA CAPRESE Flourless Chocolate Almond Cake, Fior di Late Gelato PANNA COTTA DEL CAFE Cream Flavored with Lavazza Espresso, Candied Orange VITERBO RIETI 7 EACH ROMA FROSINONE LATINA “APICIUS” A a collection of Roman recipes compiled in the late 4th or early 5th century AD. Dedicated to the iconic food and wine of the Eternal City, Roman dishes are as key Apicus has been long associated with a refined to Roman culture as the Colosseum or the love of food and was inspired by M. Gabius Pantheon. Try a few dishes and indulge in Apicius, a Roman gourmet who lived sometime a glass of wine — or two! Why not? in the 1st century AD. YOU'RE IN ROMA! EAT AS THE ROMANS DO @EatalyChicago #myEatalyChicago Friday + Saturday | 11 a.m.-10 p.m. Sunday | 11 a.m.-9 p.m. ANTIPASTI PRIMI SECONDI BACCAL À FRITTO Fried Salt Cod, Preserved Lemon Aioli | 12 TONNARELLI CON VERDURE DI PRIMAVERA Roman Square-Shaped Spaghetti, Spring Vegetables, ABBACCHIO ALLA SCOT TADITO Olive Oil-Whipped Ricotta | 17 Herb Marinated Lamb Chops, TRIPPA ALLA ROMANA Crispy Lemon, Roasted Potatoes | 38 Slow-Cooked Tripe, Tomato, Pecorino Romano, Chickpeas | 14 RAVIOLI DI MAIALE AL LATTE MAIAL Handmade Ricotta & Milk Braised Pork Ravioli, E ARROSTO CON BIETOLE Roast Pork Sugo, Bitter Greens | 22 ALLA ROMANA CICORIA IN SALSA DI ALICI Roas ted Pork, Braised Swiss Chard, Italian Bitter Green Salad, Cherry Tomatoes, Anchovy | 26 Garlic & Anchovy Dressing | 10 FETTUCCINE ALFREDO Fresh Egg Pasta, Beppino -
Dining out Special. Italian Meat Dishes in Town Published on Iitaly.Org (
Dining Out Special. Italian Meat Dishes in Town Published on iItaly.org (http://www.iitaly.org) Dining Out Special. Italian Meat Dishes in Town Tommaso Cartia (November 17, 2016) In the Italian dietary tradition, meat has a long and articulated history with roots stretching to antiquity, in which cultural, economical and social aspects are bonded together. Therefore one can distinguish different culinary approaches to meat consuming. In the Middle Ages, the Lord's supper was rich on wild game meats while the peasants' diet was poorer-they couldn't even afford pork, Page 1 of 8 Dining Out Special. Italian Meat Dishes in Town Published on iItaly.org (http://www.iitaly.org) then considered a rich privilege for the wealthy. Many of the typical meat-based recipes you can savor today were born in the taverns and squares of Italy’s many cities and they mirror the diverse regional identities that shaped the country’s modern food map. Armed with bow and arrow, we’ve been haunting the jungles of the New York City restaurant scene to capture the best Italian meat dishes on offer, to make you taste all the richness of that eclectic gastronomy tradition. We ventured to the West Village and Lower Manhattan to discover the homemade grilled Sicilian meatballs and the Roman classic “Saltimbocca.” We scurried up to Midtown and all the way to the Upper East side to nd the “Milanese Veal Chop” or the “Ossobuco.” We hopped up to the Bronx to savor some typical Campania-style meat dishes, crossed bridges to get to Queens where we found authentic Abruzzo meat recipes, and reached all the way down to Brooklyn to catch a “Maialino da Latte.” Last but not least, we sailed on a boat to Staten Island and a er a long crossing we crashed at the Sicilian tavern of Capizzi, where we were treated with the secret recipe of “Pollo Nonna Lucia.” Here is the story of our journey among some of the best kept culinary secrets we discovered. -
Gordon Ramsay
GORDON RAMSAY MEINE ULTIMATIVE ( Weitere Infos zum Thema unter www.rivaverlag.de Infos zum Weitere ( (978-3-86883-410-9) 2014 by Riva Verlag, Münchener Verlag, Riva (978-3-86883-410-9) 2014 by KOCHSCHULE AUS DEM ENGLISCHEN VON CHRISta TRAUTNER-SUDER © des Titels »Gordon Ramsay« Ramsay« Titels »Gordon © des München GmbH, Verlagsgruppe INHALT ZUM EINSTIEG 10 FLEISCH 78 Schweinekoteletts mit süßsaurer Paprika 88 KLASSIKER EINMAL ANDERS 20 Sichuan-Hähnchenschenkel 90 Pasta mit Tomaten, Sardellen und Chili 27 Gebratene Entenbrust mit schwarzer Frittata mit Speck, Erbsen und Ziegenkäse 28 Johannisbeersauce 91 Tomatenrisotto 30 Miniburger mit Schweinefleisch und Gefülltes Brathähnchen 31 Barbecuesauce 92 Misosuppe mit Lachs 33 Hähnchen mit Knoblauch-Maronen-Füllung Langsam gegartes pikantes Lamm 34 und Petersiliendressing 95 Beef Wellington 36 Steaksandwiches mit Tomatenrelish Pies mit Hähnchen und Herbstgemüse 39 und Senfmayonnaise 96 Glasierter Schinkenbraten 40 Schweinebraten mit Manchego-Membrillo- Siruptarte mit Lemon Curd (Zitronencreme) Füllung 98 41 Einfacher Bollito misto ( Wursteintopf ) 101 Apple Crumble 43 Gefüllte Lammbrust, langsam geschmort 102 Kokos-Pancakes mit Mangoscheiben Hähnchen und Chicorée in Marsalasauce 105 und Limettensirup 44 Rinderbrust mit einem Salat aus neuen Gebackener Cheesecake 47 Kartoffeln und Piccalilli (Senfgemüse) 106 Gebackenes Perlhuhn mit Apfel 107 FISCH 48 Kabeljau mit Walnuss-Zitronen-Parmesan- GEWÜRZE 108 ( Weitere Infos zum Thema unter www.rivaverlag.de Infos zum Weitere ( Kruste und Petersilien-Kapern-Sauce -
Facultad De Medicina
FACULTAD DE MEDICINA LICENCIATURA EN NUTRICIÓN ANTOLOGIA DE SOCIOCULTURA ALIMENTARIA INÉS AIMME ITURBIDE PARDIÑAS ÍNDICE Índice……………………………………………………………………………………….3 Prólogo…………………………………………………………………………………….4 Introducción…………………………………………………………………….……….10 Tema 1 Debates actuales en la sociocultura de la alimentación………………14 Práctica 1………………………………………………………………………………...18 Tema 2 La importancia de la sociocultura de la alimentación en México……19 Práctica 2………………………………………………………………………………...22 Tema 3 La alimentación en México: Un estudio a partir de la encuesta……..26 Nacional de ingresos y gastos de los hogares Práctica 3………………………………………………………………………………...30 Tema 4 Alimentación y Religión……………………………………………………..31 Práctica 4………………………………………………………………………………...39 Tema 5 Aspectos sociales……………………………………………………………39 Práctica 5………………………………………………………………………………...43 Tema 6 Un vistazo a la cultura culinaria en México……………………………...43 Práctica 6………………………………………………………………………………...60 Tema 7 Armonización del vino con los alimentos………………………………..60 Práctica 7………………………………………………………………………………...77 Tema 8 Sociología de la alimentación alrededor del mundo…………………..78 2 Práctica 8………………………………………………………………………………...88 Tema 9 Un vistazo a la cocina Norteamericana…………………………………..90 Práctica 9……………………………………………………………………………….137 Tema 10 Un vistazo a la cocina China…………………………………………….138 Práctica 10……………………………………………………………………………..158 Tema 11 Un vistazo a la cocina Japonesa………………………………………..159 Práctica 11………………………………………………………………………….…..181 Tema 12 Un vistazo a la cocina Tailandesa……………………………………...182 -
Hox Classics
Hox Classics SERVITO 11–23 Insalata Cugino ravanelli compressi, pesto di ravanello, aceto di mele [G, L, SF] �������������������������������� €10 peperoni cornetti arrostiti, caprino fresco, misticanza, menta [L] ���������������������� €10 quinoa, verdure di stagione, prezzemolo, nocciole [F] ���������������������������������������������� €10 Cobb salad [G, L, U, SF] misticanza, avocado, pomodori, caprino stagionato, uovo sodo, guanciale croccante, vinagrette allo scalogno ������������������������������������������������������������€11 con petto di pollo piastrato o sgombro in olio d’oliva [P] (+3€) Sandwich con formaggio filante [G, L] verdure ripassate, chutney di albicocche, caciocavallo, mozzarella �����������������€13 Burger di vitellone servito con patatine fritte [G, L, U] cetrioli sotto sale, pomodoro, coleslaw, guanciale croccante, fontina ������������ €15 The Hox-tail sandwich servito con patatine fritte [G, L, U, SD, SN] pan brioche fatto in casa, coda alla vaccinara sfilacciata, maionese alla paprika, lattuga mista, sedano in agrodolce ����������������������������������������������������������������€14 Riso Venere con verdure [SF, SM] patate dolci, verdure di stagione, giardiniera, citronette di miele d’acacia ����€12 La Bruschetta [G, L, P] pane casereccio grigliato, verdure ripassate, pomodori al forno, acciughe di Cetara ������������������������������������������������������������������������������������������������������������������€13 Quesadilla con friggitelli [G, L] scamorza affumicata, composta di cipolle di Tropea, -
Our Kitchen Brigade
La Nostra Brigata di Cucina Our Kitchen Brigade Executive Chef Luciano Sarzi Sartori La mia cucina, di impronta tipicamente My cuisine, tipically Mediterranean, mediterranea, viene realizzata is made with the highest quality con materie prime di altissima qualità, raw materials, respecting nel rispetto della stagionalità the seasonality and the local tradition. e della tradizione locale. It stands out for its simplicity, Si contraddistingue per la semplicità refined and well-defined flavors. e per i sapori raffinati e ben definiti. The traditional cuisine meets La cucina tradizionale incontra l’innovazione e il innovation and the concept concetto di gourmet facendo vivere of gourmet making live a unique un’esperienza unica ai nostri ospiti, experience to our guests, un vero viaggio gastronomico all’insegna a true gastronomic journey based del gusto. on the taste. Tempo, dedizione e passione Time, dedication and passion sono le mie parole chiave. are my keywords. Sous-Chef Manolo Campana Chef de Partie Supervisor Giorgio Pagliucchi Brunello Bar and Restaurant | Baglioni Hotel Regina | Via Veneto, 72, 00187, Rome – Italy Ph. +39 06 421111 | Email: [email protected] Menu Degustazione della Tradizione Romana Traditional Roman Cuisine Tasting Menu Amuse-bouche Amuse-bouche Bocconcini di mozzarella di bufala campana D.O.P. tiepidi con crema di broccoli romaneschi, colatura di alici di Cetara e limone d’Amalfi Warm D.O.P. Campania buffalo mozzarella bites with Roman broccoli creamy sauce, Cetara anchovies sauce and Amalfi lemon Spaghetti Carbonara G 1, uova Bio, Pecorino Romano D.O.P, guanciale di Amatrice M, pepe nero di Sarawak Carbonara-style spaghetti, organic egg, D.O.P. -
Di Roma E Del Lazio
la cucina di Roma e del Lazio maria teresa di marco marie cécile ferré fotografie di maurizio maurizi Guido Tommasi Editore Introduzione “Parigi sarà la mia scuola, Roma la mia università. Giacché essa è una vera Universitas e quando la si è veduta, si è veduto tutto. Perciò non ho fretta d’entrarvi”. Johann Wolfgang von Goethe La cucina di Roma e la cucina del Lazio si vivono accanto, si mischiano, si sommano, diverse e uguali, una sola e pure anche tante. Perché è certo che tutte le strade portano a Roma, portano genti, portano merci, tradizioni e panieri. L’erbe dei vignaroli, gli abbacchi dell’agro, l’olio della Sabina, le olive di Gaeta e poi carciofi, nocchie, pecorino e ricotta a nutrire il mercato della città che vive in eterno. Dietro Roma c’è dunque la sua terra; dentro Roma la cucina popolare che da sempre bada alla sostanza, al sapore, al prodotto. L’amatriciana rossa di sugo vuole il guanciale, la coda alla vaccinara la pazienza, il brodo di teste di pesce e quello d’arzilla l’ingegnosa caparbietà di ottenere tutto dal niente. Ed è una magia che funziona solo qui, questo universo dove tutto sta insieme: la cultura ebraico-romanesca, il quinto quarto testaccino, la cucina dei pastori e quella degli orti. La pancia di Roma è grande e sincera, ma più stratificata e complessa che a immaginarla da fuori. Occorre calarcisi dentro, che sia al mercato o all’osteria, in cerca di sapori, di chiacchiere e profumi, di facce e di gesti, senza scordare mai che Solo a Roma ci si può preparare a comprendere Roma (Goethe). -
Gli Antipasti I Fritti I Fritti Di Mare
gli antipasti Alici all’olio d’oliva € 6,00 Cozze alla marinara € 10,00 Insalata di Mare € 11,00 Mozzarella di bufala fatta a mano € 10,00 Mozzarella di bufala e prosciutto crudo € 12,00 Parmigiana di melanzane tradizionale € 10,00 i fritti Crocchette di melanzane all’arrabbiata (3 pz per porzione) € 7,50 Filetto di baccalà (1 pz per porzione) € 3,50 Fiore di zucca con mozzarella e alici (1 pz per porzione) € 2,50 Polpette di bollito con pesto di basilico (3 pz per porzione) € 7,50 Supplì (1 pz per porzione) € 2,00 Cesarotti (4 pz per porzione) € 9,00 Pizzottelle con pomodoro e bufala (porzione 3 pz) € 7,00 i fritti di mare Totani € 12,00 Filetti di alici di Anzio € 11,00 Calamari € 9,00 i primi piatti della tradizione Scegli il formato della pasta di grano duro e pasta fresca fatta in casa: RIGATONI, SPAGHETTI, BOMBOLOTTI o BUCATINI € 9,00 FETTUCCINE, TONNARELLI o GNOCCHI € 11,00 al cacio e pepe alla carbonara alla gricia alla matriciana al sugo degli involtini alla romana al sugo della coda alla vaccinara Lasagna pomodoro mozzarella e basilico € 11,00 Cannelloni di carne € 13,00 i primi piatti di mare Scegli il formato della pasta fresca fatta in casa FETTUCCINE, TONNARELLI o GNOCCHI ai frutti di mare € 12,00 con cozze e pecorino € 11,00 Lasagna di pesce € 13,00 tonnarelli baccalà, pecorino e basilico € 12,00 spaghetti aglio, olio e alici € 10,00 spaghetti alla vongole € 11,00 i primi ripieni Ravioli ripieni di ricotta e spinaci € 12,00 alla gricia alla matriciana al pomodoro e basilico le zuppe Pasta e ceci € 10,00 Pasta e fagioli -
When in Rome
l I f E s T y l E f oo d & d r i n k When in Rome Italians take their food very seriously and creative cuisine, the majority parts of the animals as part nowhere more so than the Eternal City of of places stick to the of their salary. Rome, says Rowena Carr-Allinson local classics like Trastevere, across amatriciana, a the River Tiber, is also LaziO, The regiOn of central Italy with simple pasta dish a popular area the ancient city of Rome at its heart, has a made with pancetta for informal distinguished past. Its hearty cuisine is based (Italian bacon) and restaurants, on dishes devised when people were unable fresh tomatoes. especially to afford a meal made with good cuts of meat The attitude is why pizzerias offering the and used offal instead. Less prestigious fix something if it isn’t Roman-style thin crust maybe, but definitely more affordable. broken? Each restaurant pizzas cooked in wood-fired Traditional dishes feature pasta, of course, strives to perfect the simple recipe ovens, while ‘the Ghetto’ is the but offal, known as il quinto quarto or ‘the fifth passed down from generation to generation place for Roman-style Jewish cuisine. quarter’ also makes a regular appearance. to make the best for a public that will eat the On the high end of the scale, La Pergola at Dishes such as coda alla vaccinara (it literally same dish time and time again. the Hilton boasts three Michelin stars with a translates as ‘oxtail the butcher’s way’) or tripe Ask any local and they will tell you eating Mediterranean gastronomic menu, while the have become local delicacies. -
YOUR GUIDE to ROME at RIPE 61 Welcome Message
YOUR GUIDE TO ROME at RIPE 61 Welcome Message Welcome to RIPE 61! We hope you enjoy your week at the meeting, and this beautiful and historic city. Please refer to this booklet to make the most of your spare time in Rome. Contents Welcome Message 2 Eating Out 3 Bars & Clubs 5 Taxis & Public Transportation 7 Helpful Italian Words & Phrases 9 Surviving the Streets of Rome 15 Want to Know More? Read on... 15 Important Contact Information 16 Map of Central Rome 16 2 Eating Out Italian meals are the stuff the best wine the region has of legend, and Rome has a to offer. Experience the origi- deserved reputation as one nal “Fiorentina” T-bone steak. of the food capitals of the world. That doesn’t mean Ristorante Vladimiro you’re guaranteed to eat well Via Aurora 37 (Via Veneto) everywhere you go though. +39 6 481 9467 2 It’s easy to spend a lot of www.ristorantevladimiro.com 3 money on a mediocre meal, 3 courses w. wine – apx. EUR 5 especially in the tourist areas 40 pp 7 in the centre of Rome. In this 9 booklet you’ll find a list of well-reviewed Serene atmosphere with an Italian singer 15 restaurants that we’ve researched with crooning in the background. Delicate 15 some help from our Italian colleagues. antipasti, pastas like tagliatelle a lemone, 16 Prices listed are an average estimate of and veal with razor thin artichokes... 16 three courses – some including wine, some excluding wine. Restaurants listed Filippo La Mantia (Hotel Majestic) are within walking distance from the Via Vittorio Veneto, 50 RIPE 61 meeting venue.