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Group Order Menu 3810 Broad St, Suite 3 • SLO, CA 93401 • Mon-Sat 11am-8pm • 543-ITALY (4825) pizzarepublicslo.com Pizza 12” 16” Sicilian 12” 16” Sicilian ~RED SAUCE~ 1-2 3-4 (pan) 4-6 ~WHITE SAUCE~ 1-2 3-4 (pan) 4-6 THREE CHEESE $11 / $18 / $19 HERBIVORE $13 / $21 / $22 fresh mozzarella, whole milk mozzarella, pecorino farmers’ market fresh seasonal vegetable pie MARGHERITA $12 / $21 / $22 POPEYE $13 / $21 / $25 sweet basil, plum tomato, fresh mozzarella baby spinach, smoked scamorza mozzarella, sweet PEPPERONI $14 / $21 / $22 basil pesto LITTLE STINKER $13 / $21 / $22 $ $ $ CARNIVORE 13 / 24 / 25 gorgonzola, sweet caramelized onions, creamy genoa salami, salsiccia (house made sausage) mozzarella DIAVOLO $13 / $24 / $25 CALIFORNIA $14 / $25 / $26 artisan pepperoni, spicy Italian peppers, black olives chicken, avocado, corn, cilantro PIG N PINE $14 / $25 / $26 CREATE YOUR OWN $14 / $25 / $26 fresh Maui pineapple, ham, smoked mozzarella SALSICCIA $14 / $25 / $26 house made sausage, red onion, pecorino, chili flakes WISE GUY $14 / $25 / $26 sausage, pepperoni, roasted peppers, onions, mushrooms, olives Salads Pasta Full feeds 12, Half feeds 6 Full feeds 15, Half feeds 8 FULL HALF FULL HALF CHOP CHOP ¨ $65 ¨ $45 RIGATONI & MEATBALLS ¨ $95 ¨ $50 chicken, turkey, ham, bacon, tomato, provolone, avocado, red onion, balsamic vinaigrette BUCATINI CARBONARA ¨ $95 ¨ $50 REPUBLIC ¨ $50 ¨ $35 butter lettuce, tomatoes, red onions, garbanzos, avocado, cucumber, carrots, parmigiano, herb vinaigrette PESTO ¨ $85 ¨ $45 SPINACI ¨ $50 ¨ $35 baby spinach, tomato, cucumber, red onion, fresh SPAGHETTI ALLA POMODORO ¨ $85 ¨ $45 mushroom, gorgonzola balsamic MISTA ¨ $45 ¨ $30 MACARONI & CHEESE ¨ $95 ¨ $50 local field greens, carrots, cucumbers, grape tomatoes, dijon vinaigrette GARLIC BREAD ¨ $30 ¨ $17 CAESAR ¨ $45 ¨ $30 (full = 8pc, half = 5pc) Romaine, croutons, parmigiano Here at Pizza Republic we strive Deli Salads to meet your catering needs! $5.50 Per Pint, Feeds 1-2 We would appreciate orders to be dropped # PINTS # PINTS off or placed 24-48 hours prior to event. BEET SALAD PESTO “We strive to use locally sourced produce, in CHICKEN PASTA ROMAINE CUCUMBER, ONION & TOMATO CAPRESE MACARONI addition to scratch-made recipes for dough, ARUGULA bread, salads and desserts.” CALL IN ORDER or SNAP A PICTURE AND SEND to [email protected] We will call to confirm order. COMPANY/ORG. NAME_________________________ PHONE #_________________ DATE/TIME REQUIRED_____________# PEOPLE___.

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Influence of Ripening Conditions on Scamorza Cheese Quality
September, 2013 Int J Agric & Biol Eng Open Access at http://www.ijabe.org Vol. 6 No.3 71 Influence of ripening conditions on Scamorza cheese quality E. Sorrentino1,2*, L. Tipaldi1, G. Pannella1, G. La Fianza1, M. Succi1, P. Tremonte1 (1. Department of Agriculture, Environment and Food, University of Molise, Campobasso 86100, Italy; 2. Institute of Food Sciences, National Research Council (ISA-CNR), Avellino 83100, Italy) Abstract: Scamorza is a pasta filata cheese produced in Southern Italy and eaten after a short ripening. The ripening phase is critical in defining the main qualitative features of the Scamorza cheese. The success of this operation is conditioned not only by the process parameters, but also by the characteristics of the ripening room in which different microclimates originate. This work intended to evaluate the influence of the different positions of cheeses within the ripening room on the evolution of their qualitative characteristics during the process of drying/ripening. For this purpose, samples of Scamorza cheese, produced in the Molise Region (Italy), were divided into two batches (C and L) and subjected to ripening for seven days in a thermo thermo-regulated room. The two batches were placed in different points of the room: the batch C in the central area and the batch L in the lateral area. During the ripening, temperature, humidity and air flow were monitored and the Scamorza cheeses were analysed to assess some qualitative characteristics. In a ripening room, the created microclimates are able to influence the quality of the product, as demonstrated by data related to temperature, humidity and air flow.
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