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The Cook's Decameron: a Study in Taste: Containing Over Two Hundred Recipes for Italian Dishes
The Cook's Decameron: A Study in Taste: Containing Over Two Hundred Recipes For Italian Dishes Mrs. W. G. Water The Project Gutenberg Etext of The Cook's Decameron: A Study in Taste: Containing Over Two Hundred Recipes For Italian Dishes by Mrs. W. G. Water Copyright laws are changing all over the world, be sure to check the copyright laws for your country before posting these files!! Please take a look at the important information in this header. We encourage you to keep this file on your own disk, keeping an electronic path open for the next readers. Do not remove this. **Welcome To The World of Free Plain Vanilla Electronic Texts** **Etexts Readable By Both Humans and By Computers, Since 1971** *These Etexts Prepared By Hundreds of Volunteers and Donations* Information on contacting Project Gutenberg to get Etexts, and further information is included below. We need your donations. The Cook's Decameron: A Study in Taste: Containing Over Two Hundred Recipes For Italian Dishes by Mrs. W. G. Water June, 1997 [Etext #930] [Date last updated: March 5, 2004] ****The Project Gutenberg Etext of The Cook's Decameron**** ***This file should be named ckdec10.txt or ckdec10.zip**** Corrected EDITIONS of our etexts get a new NUMBER, ckdec11.txt. VERSIONS based on separate sources get new LETTER, ckdec10a.txt. This etext was prepared by Metra Christofferson, [email protected]. We are now trying to release all our books one month in advance of the official release dates, for time for better editing. Please note: neither this list nor its contents are final till Livros Grátis http://www.livrosgratis.com.br Milhares de livros grátis para download. -
Testami Milano.Mymenu.It
TestaMI milano.mymenu.it Le pietanze e prezzi indicati sono aggiornati al 04/10/2021, potrebbero subire modifiche o variazioni. Per il menu aggiornato, i prezzi attuali e l'elenco degli ingredienti vai alla pagina: https://milano.mymenu.it/ristoranti/testami Torte salate Erbazzone € 4,00 Patate, spinaci, erbette Farinata ligure € 4,00 Farina di ceci, olio, sale, pepe Patate e porri € 4,00 Stuzzichini Panigacci di Podenzana € 15,00 Con stracchino e gorgonzola, giardiniera di nostra produzione e affettati toscani (per due persone) Insalate Panzanella Toscana € 9,00 Con pane raffermo, cipolla, pomodorini, cetrioli e aceto Pappa al pomodoro € 9,00 Con stracciatella, pomodoro, pane, basilico e acciughe Ribollita estiva € 9,00 Cavolo nero, pomodoro, verza, sedano, carota e cipolle Testaroli Crema di noci e guanciale € 8,00 Firenze € 8,00 Ragù di fegatini Toscani Pesto genovese DOP € 8,00 Ragù di chianina € 8,00 Menu aggiornato al: 04/10/2021 Pagina 1 TestaMI milano.mymenu.it Soprano € 8,00 Olio bio del frantoio Moro, Parmigiano Reggiano 24 mesi , basilico di Albenga Panini Firenze € 9,00 Lampredotto con bagnetto rosso e verde Lardo, miele, nocciole tostate D.O.P. € 7,00 Pancetta, salsa rosa, zola € 7,00 Roastbeef, salsa aglio, rucola € 7,00 Salame della Lunigiana, caciotta della Garfagnana, salsa verde € 7,00 Zuppe Secondi Tartare di Chianina € 13,00 Con farro della Garfagnana DOP Menu TestaMI Menu TestaMI € 15,00 Torta erbazzone, testaroli al pesto, sgabeo con nutella Menu TestaMI € 18,00 Ribollita estiva, sgabeo con salame, caciotta e salsa -
Primo Hearth Oven Pizza Greens
PRIMO crispy calamari 13- gamberetti 13- lightly dusted tender calamari, calabria pepper aioli, prosciutto di parma wrapped jumbo shrimp, arugula, crispy zucchini and sweet tomato chips, bruschetta tomatoes, tangy balsamic, lemon burro sauce house pomodoro sauce polpette 10- baked artichoke fonduta 11- butcher blend housemade meatballs, san marzano tender baked artichokes with creamy fontina and tomato-basil sauce, buffalo mozzarella, pecorino romano ricotta cheese, topped with melted tomatoes, tuna tartare 14- fresh herbs and hearth flatbread day boat tuna, crispy radish, cold pressed lemon olive oil, crab and lobster cake 17- avocado, citrus vinaigrette, crushed pistachios sweet picked crab and lobster, pan seared with lobster bisque 9- light pommerey mustard sauce, sauteed winter sweet lobster chunks in a rich lobster and sherry cream, vegetable salad oven baked crostini bruschetta 10- ribollita toscana 7- fresh garlic rubbed grilled brick oven farmers bread, picked garden vegetables and cannellini beans fresh tomato and basil, creamy burrata cheese, simmered in a hearty broth, toasted asiago croutons, balsamic drizzle freshly grated parmesan antipasto board 19- crafted old country charcuterie & artisan cheeses, country olives, truffle mustard, housemade chutneys, jam, sun-dried fruits, country-hearth bread HEARTH OVEN PIZZA margherita pizza 14- genovese pizza 14- a classic with oven roasted tomatoes, fresh mozzarella tender chicken, tomato-basil sauce, fresh pesto, cheese, housemade pomodoro sauce, torn basil oven-dried tomatoes, -
Antipasti – Starters - Zuppa Del Giorno V £4.95 Homemade Soup of the Day
Zuppe - Antipasti – Starters - Zuppa del Giorno V £4.95 Homemade soup of the day Zuppa di Verdure V £4.95 Classic Italian vegetable soup with lots of flavour and different textures Bruschetta con Peperoni Arrostiti e Pomodori V £4.95 Crispy bread topped with roasted peppers, fresh tomatoes, garlic, fresh basil and extra virgin olive oil Verdure Grigliate con Formaggio di Capra V £5.95 Grilled goats cheese served on a bed of grilled vegetables Duck a L’ Orange Pate £5.95 A classic rich, yet smooth pate served with toasted bread Salt & Pepper Squid £5.95 Deep fried squid served with spicy tomato dip Polpette Saltati con Peperoncino Fresco £5.95 Homemade meatballs sautéed with fresh chilli and red peppers Zuppa di Pesce Piccante (please allow 20 minutes for preparation) £9.95 Freshly prepared fish soup made with mussels, calamari, prawns, chilli and fresh tomatoes served with crusty bread Pezzi di Pollo alla Griglia £6.95 Grilled chicken pieces sprinkled with crispy bacon and onion served on a bed of salad Salmone Affumicato con Limone £7.50 Smoked salmon drizzled with fresh lemon juice and extra virgin olive oil Insalata alla Cesare Iceberg lettuce, chicken, homemade croutons, grated parmesan cheese and Caesar dressing sauce Starter Main £6.50 £9.95 Pastas Spaghetti Aglio, Olio e Peperoncino V £7.70 A traditional Italian pasta dish made with extra virgin olive oil, garlic, chilli and fresh parsley Spaghetti Carbonara £8.95 Italian favourite pasta made with smoked pancetta, cream, eggs and parmesan cheese Spaghetti Bolognese £8.95 A classic -
Current Brochure
ITALIAN The Art of Intelligent Travel Organising ITALIAN Borgo Santo Pietro, Tuscany THE ART OF INTELLIGENT TRAVEL ORGANISING AT EXPRESSIONS WE MARRY THE ART of intelligent travel organising and a passion, love and knowledge of Italy. The result is that we can bring you the true flavour of Italy and its captivating charm. Holidays and travel experiences to Italy are all about an appreciation of things Italian: the way of life, the culture, the art, the design, the landscape, the food and the wine. The Italian countryside exudes a classical harmony that is all but imprinted in the Western psyche and the charm and humour of the Italian people creates an endearing sense of well- being. As true Italian specialists we know how to share with you the passion that is Italy and its true flavour. Our clients have taken comfort in recent times in the fact that we have been in business for 28 years now and obviously have confidence in what we do. Over these years not only have we grown in experience but we have also developed excellent relationships with our suppliers. You gain from these relationships as they give us numerous benefits that we pass on to you such as early booking offers, free room upgrades etc. Sometimes we're not even aware of the small but important gestures they make to our clients behind the scenes but they do tell us quite readily that they enjoy having our clients as guests in their hotel. We are proud to be a specialist organiser of bespoke holidays and travel experiences to a destination as rich as Italy. -
Un Viaggio Nel Sud Italia Attraverso Le Sue Materie Prime, I Suoi Gesti Antichi, Le Sue Ricette
Un viaggio nel sud Italia attraverso le sue materie prime, i suoi gesti antichi, le sue ricette. A journey to the South Italy through its raw materials, its ancient gestures, its recipes. shop at ILGOURMETTINO.COM #ilgourmettino PRIMI PIATTI First courses Preparati solo con pasta fresca. We only prepare fresh handmade pasta. 1. Orecchiette con zucchine, basilico e cacio ricotta Orecchiette with zucchini, basil and cacio ricotta 2. Ciceri e tria con rosmarino e ceci della Murgia Pasta and chickpeas from Murgia with rosemary 3. Tagliolini alla carbonara con guanciale Villani e pecorino foggiano Carbonara pasta with Villani bacon and pecorino cheese from Foggia 4. Troccoli con datterino salsato, stracciatella e basilico Pasta with sauced tomato, stracciatella and basil 5. Cavatelli con pesce azzurro**, pomodorini di Corbara e colatura di alici Cavatelli with bluefish**, cherry tomatoes from Corbara and anchovies INSALATE Salads 6. Puglia Pomodoro ciliegino, lattuga, tonno, centrioli e olive Peranzana Cherry tomatoes, lettuce, tuna, cucumber and olives Peranzana 7. Italiana Pomodoro ciliegino, mozzarella, rucola, lattuga e puntarelle Cherry tomato, mozzarella, rocket, lettuce and chicory 8. Tradizionale Melanzana grigliata, scamorza, riso, sedano, lattuga e salmone Grilled eggplant, scamorza cheese, rice, celery, lettuce and salmon 9. Armonia Caesar salad, zenzero, mandorle e uovo affumicato Caeser salad, ginger, almonds and smoked egg 10. Il Gourmettino Pere, noci, gorgonzola, lattuga Pears, walnuts, blue cheese, lettuce Senza glutine. / Gluten free. PANI E FARCITI DAL SUD Breads & Staffed from the South 11. Pane, stracciatella e capocollo di Martina Franca Bread stracciatella and capocollo from Martina Franca 12. Focaccia fave e cicorielle Focaccia fava beans and wild chicory 13. -
Website Menu
LUNCH served until 5 p.m. STARTERS EGGPLANT FRIES PRETZELS WITH BEER CHEESE CRISPY FRIED CALAMARI Breaded eggplant fries, served with our Warm soft pretzels & house made beer Fried calamari *contains shellfish*, signature sauce | 9 cheese | sm 7 | lg 13.5 cherry pepper rings, & parmesan served with marinara | 10 SOUP CREAM OF PARSNIP TOMATO SOUP Roasted parsnips, espresso salt dusted croutons, chive | cup 4 | Creamy tomato soup with parmesan cheese | cup 4 | bowl 6.5 bowl 6.5 RIBOLLITA SPLIT PEA BACON SOUP Hearty Tuscan bread with sofrito vegetables, cannellini beans, seasoned sour cream, toasted almond, chives | cup 4 | bowl 6.5 and kale | bowl 7 * contains nuts * SALAD BASIL'S HOUSE SALAD KALE SALAD BASIL'S CAESAR Spring mix, candied walnuts, sun dried mixed greens, bacon, butternut squash, Romaine, croutons, romano, tomato goat cheese spread, red bell pumpkin seeds, walnuts, apple, goat house-made caesar dressing | side 5 | pepper, onion | side 5 | entrée 10 cheese, apple cider walnut vinaigrette | entrée 10 * add chicken 3 * side 6 | entrée 10 * add chicken 3 | add shrimp 5 * * contains nuts * PASTA CHICKEN ALFREDO PASTA ROSSA fettuccine, chicken, house-made alfredo sauce | 15.5 Pasta of the day tossed in a creamy romano & tomato sauce. Choose meatballs or chicken | 15.5 PESTO CHICKEN LINGUINE Linguine, basil pesto, light cream, chicken breast | 16 SPAGHETTI AND MEATBALLS * pesto contains nuts * Spaghetti, marinara, house-made meatballs | 13 KIDS GRILLED CHEESE HAM SAMMICH TURKEY SAMMICH Provolone melted on grilled sourdough. Ham on sourdough with provolone Turkey on sourdough with provolone Served with chips and a pickle | 6 cheese. -
DINING with Michelangeloπ Seasonal Tuscan Recipes
DINING WITH MICHELANGELOπ Seasonal Tuscan Recipes Compiled and Cooked by KATIA AMORE loveSicily In Collaboration with SARAH TOWLE Time Traveler Tours & Tales for the Kickstarter Campaign in Support of IN THE FOOTSTEPS OF GIANTS, Michelangelo’s Life and Works Revealed by Mary Hoffman SPRING Y ANTIPASTO Z Salvia Fritta in Pastella Battered and Fried Sage Leaves Y PRIMO Z Pici con le Briciole Thick, Hand-Rolled Pasta with Breadcrumb Topping Y SECONDO Z Agnello alla Maremmana Lamb as made in Maremma Y DOLCE Z Torta di Ricotta Garfagnina Ricotta Tart as made in Garfagnina Y WINE PAIRING Z Morellino di Scansano SALVIA FRITTA IN PASTELLA Ingredients 48 sage leaves 24 anchovy fllets 200 g all-purpose four | 1½ cups US | 1¼ cups UK A pinch of salt 120 ml ice-cold sparkling water | 4 oz Extra virgin olive oil Preparation Select large sage leaves, the biggest you can fnd. Italians prefer to use the salvione type (Jerusalem sage) for their ample size. Wash them and pat dry carefully, then lay them out fat. To prepare the batter, place the four and pinch of salt in a bowl, then mix in the ice-cold sparkling water, making sure not to create lumps. Sandwich an anchovy fllet between two sage leaves. Press together and dip into the batter. Fry in 2½ cm hot oil (1 in) until they are golden brown, then place on paper towels to dry. Serve just warm and crispy. Pici con le Briciole See page 4 for recipe. 3 PICI CON LE BRICIOLE Ingredients 350 g type 00 (pizza four) | 2¾ cups US | 12 oz UK 170 g semolina four | 1⅓ cups | 6 oz 300 g (approximately) lukewarm water | 1⅓ cups | 6 oz Salt Extra virgin olive oil 2 garlic cloves 200 g stale, unsalted Tuscan bread (or 7 oz thick-crusted country bread ) 1 chili pepper Pici Preparation In a large bowl, combine the two fours with a good pinch of salt. -
EATERTAINMENT a Night out at City Perch Kitchen + Bar and IPIC
NEW JERSEY BERGEN/HUDSON Spring 2019 the great restaurants of bergen/hudson EATERTAINMENT A Night Out at City Perch Kitchen + Bar and IPIC PAGE 36 YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE In the kitchen with a “Rachael Ray” show alum 20 :: A look inside the new Barrymore Film Center 44 :: DIY cooking tips and recipes from the area’s finest 50 $4.95 DISPLAY UNTIL 06/01/19 DISPLAY PUBLISHER’Snote Paul Turpanjian and Chef Sherry Yard the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER PRODUCTION COORDINATOR Paul Turpanjian Raymond Chabot [email protected] LEAD MARKET EDITOR BUSINESS DEVELOPMENT/ Lianna Albrizio EVENT COORDINATOR [email protected] Anchal Jain [email protected] WRITERS Lianna Albrizio Hello and welcome to another issue of DiningOut Magazine! I am currently writing Linda T. Barba Jessica D’Amico [email protected] Nicole Israel this during the polar vortex that has hit our area, and by the time you’re reading Taylor Kelly this, we’ll all be glad spring has sprung! ADVERTISING SALES EXECUTIVES Melissa Sorge Linda T. Barba Emily Weikl [email protected] Arielle Witter In this issue’s cover story, on page 36, we highlight City Perch, a personal favorite Lauren Carroll of mine. Their food is excellent and the menu diverse. I was thrilled to meet [email protected] CONTRIBUTING PHOTOGRAPHERS Lianna Albrizio IPIC Entertainment C.O.O. and celebrity chef, Sherry Yard. Many of you foodies Mary Anne Meily Greyly Boscan know chef Yard from her involvement with various food shows. -
Tullio Gregory
ILIESI digitale Memorie TULLIO GREGORY SAPIDA SCIENTIA PERCORSI GASTRONOMICI DA “IL SOLE 24 ORE” (1999-2018) Istituto per il Lessico Intellettuale2019 Europeo e Storia delle Idee ILIESI digitale Memorie 4 Secondo le norme dell’ILIESI tutti i contributi pubblicati nella collana sono sottoposti a un processo di peer review che ne attesta la validità scientifica Assistente editoriale ISSN Maria Cristina Dalfino 2283-5571 Progetto grafico Silvestro Caligiuri ILIESI digitale Memorie TULLIO GREGORY SAPIDA SCIENTIA PERCORSI GASTRONOMICI DA “IL SOLE 24 ORE” (1999-2018) Istituto per il Lessico Intellettuale2019 Europeo e Storia delle Idee Sommario Il volume Sapida scientia. Percorsi gastronomici da “Il Sole 24 Ore” (1999-2018) è stato precedentemente stampato in poche copie non venali e donato a Tullio Gregory per il suo novantesimo compleanno il 28 febbraio 2019 in occasione di un incontro conviviale. Il testo raccoglie alcuni articoli di Gregory pubblicati tra il 1999 e il 2018. Il tema che ispira la scelta degli articoli è quello della cultura gastronomica nel senso più ampio, con implicazioni letterario- filosofiche e non solo. Il volume – che si collega tematicamente con il precedente Sapor mundi. Scritti sulla civiltà dei sapori da “Il Sole 24 Ore” (1994-1998), stampato nel 1999 – comprende anche i “menù della cucina filosofica”, proposti da Gregory al festivalfilosofia di Modena, Carpi, Sassuolo dal 2001 al 2018, e nasce da una proposta e dalla collaborazione di Eugenio Canone, Roberto Palaia e Ada Russo. Parole chiave: menù filosofici, cultura gastronomica, tradizioni regionali Abstract The book Sapida scientia. Percorsi gastronomici da “Il Sole 24 Ore” (1999-2018) was previously printed in a few copies not intended for sale and donated to Tullio Gregory for his 90th birthday, on February 28th 2019, during a convivial dinner. -
Come and Learn the Traditional Homemade
SALENTO – THE LAND OF HUNDRED-YEAR OLD OLIVE TREES AND UNDERGROUND OIL MILLS “Come and learn the traditional homemade cuisine of the heel of Italy’s boot with the author of the cookbook Only organic fresh vegetables, fresh cheese and fish from our two seas! the new english version/ebook available on https://www.bookrepublic.it/book/9788889663875-il-gusto-del-tacco-recipes-from-salento/ ASSOCIAZIONE enogastronomica VIA San Bernardino Realino 73100 LECCEITALY +39 0832/241786 MOB.: +39 368251006 WWW.ILGUSTODELTACCO.IT [email protected] My recipes also on http://www.ilraggioverdesrl.it/index.php?option=com_content&view=article&id=79&Itemi d=38 Anna Maria is olive oil sommelier Choose cooking lessons with Anna Maria to discover the authentic flavors of the cuisine of the Heel of Italy! ASSOCIAZIONE enogastronomica VIA San Bernardino Realino 73100 LECCEITALY +39 0832/241786 MOB.: +39 368251006 WWW.ILGUSTODELTACCO.IT [email protected] 1) Traditional recipes from Salento Mashed white broad beans and wild chicory with fried bread (ok for vegan) Timbale of potatoes, zucchini, mussels and rice Typical Salento cake “Pasticciotto” 2) Homemade fresh pasta with stone ground flour Orecchiette with cime di rapa/rapini (in winter) (ok for vegan) Sagne “ncannulate “ with fresh tomatoes and spicy ricotta or cacioricotta cheese “Cavatelli” with beans and mussels Almonds cake leccese style 3)Vegetarian cooking with local vegetables “Ciceri e tria” Homemade pasta with chickpeas(OK for vegan) Potatoes cake/ balls and croquettes (Ok for vegan) ASSOCIAZIONE -
In Bocca Al Lupino
Slow Food® Editore a al In bocc Lupino La guida presentata da Slow Food Editore e Annalisa nasce dalla volontà di riscoprire le tipicità del nostro territorio, propo- nendole in diversi piatti, cosiddetti poveri, della tradizione, che ne esaltino le proprietà organolettiche. La valorizzazione dei frutti della terra e del lavoro dei produt- tori locali è alla base del progetto dei Presìdi Slow Food, che Annalisa ha scelto di sostenere con la realizzazione del nuovo Presidio del fagiolo di Controne, territorio geograficamente vi- cino all’azienda. Sommario Colophon A cura di Introduzione 1 Anselme Bakudila Mbuta, Elena Marino Non tutti sanno che… 2 Con il contributo di Francesca Baldereschi, Salvatore Ciociola, Valeria Cometti, Ezio Girau- Un binomio da preservare 3 do, Bianca Minerdo, Cristiana Peano, Andrea Pezzana, Raffaella Ponzio, Cinzia Scaffidi. Possono sostituire la carne? 4 Progetto grafico e impaginazione Per consumarli meglio 5 Michela Bunino, Francesco Perona Illustrazioni Le varietà 6 Anna Maria Piana Cece 7 Direttore editoriale Marco Bolasco Cicerchia 11 Coordinamento editoriale Fagiolo 14 Olivia Reviglio Stampa Fava 19 Stargrafica, San Mauro Torinese (To) Lenticchia 22 Finito di stampare nell’ottobre 2010 Copyright © 2010 Lupino 26 Slow Food® Editore Tutti i diritti riservati dalla Pisello 28 legge sui diritti d’autore. I legumi a scuola 32 Slow Food Editore srl Via della Mendicità Istruita, 14/45 – 12042 Bra (Cn) Tel. 0172 419611 – Fax 0172 411218 E-mail: [email protected] Introduzione I legumi sono i semi commestibili delle piante della famiglia delle leguminose (Papilionacee) e si coltivano da migliaia di anni in America, nel bacino del Mediterraneo e nel Medio Oriente.