Snacks Salads & Small Plates Meat Sides Pasta Fish Pizza

thursday, june 18th snacks Italian fried ascolana olives 6 salumi & formaggi 8 crispy risotto tomato, mozzarella 6 marinated olives 4 a roman kitchen toasted salty almonds 5 noun - italian, restaurant or wayside inn - from latin os·te·ria /ɒstəˈriːə/ salads & small plates ‘hospit-, hospes’ host, stranger, guest minestrone basil pesto, crostino 8 pasta 6 hr. meatballs pork, beef, tomato, bread 12 spaghetti ‘pomodoro’, tomato, garlic, prosciutto & mozzarella 13 grana 11 nino greek salad cucumbers, red onion, ‘short sleeve’ pasta alla gricia, guanciale, cherry tomatoes, farro, mint yogurt 9 hot pepper flakes, pecorino 13 warm goat cheese salad linguine basil pesto, cherry tomatoes 13 farm school mesclun, balsamic 12 fresh house made........ golden beet salad herbed westfield farm goat cheese, frisee, hazelnut, balsamic 12 cacio e pepe guitar string pasta, farm school lettuces fennel, radishes 9 pecorino cheese, black pepper 12 cavatelli ‘alla norma’ fried eggplant 13 fish short rib ravioli tomato conserva, basil beer batter fried haddock slaw, aioli 13* grana 12 olive oil poached tuna nicoise potatoes, fettucine al ragu traditional southern olives, green beans, tomatoes, egg 13 beef & pork ragu, tomato, grana 12 calamari salad olives, capers, potatoes, tortellini english peas, butter & sage 14 arugula 14 summer lasagna tomato, basil, mozzarella 15 meat chicken saltimbocca sage, swiss chard, prosciutto 19 pizza grilled pork loin fig jam, frisee, margherita pizza fried herbs 25 tomato, mozzarella, basil 11 grilled sirloin steak roasted potatoes, salad pizza salsa verde 12 oz 28/ 24oz 50 arugula, prosciutto, grana 12 braised chicken leg carrots, sausage & broccoletti turnips, four star farm polenta 22 red onions, pecorino 12 meatloaf, polpettone mashed potatoes, tomato 22 swiss chard, raisins, pinenuts 3 carrots & turnips olive oil, sea salt 4 sides cicoria al agro 3 mashed potatoes 4 We politely decline modifications and substitutions to the menu Before placing your order, please inform your server if a person in your party has a food allergy. *Consuming raw or undercooked seafood, meat or poultry may increase the risk of food bourne illness. spritz 10 weekly specials 12 aperol spritz - aperol, prosecco smoke n’ berries skinny bellini - prosecco, white peach mezcal, strawberry, house made sour mix sangria - red wine, orange, ginger farmer’s lemonade negroni sbagliato - prosecco, campari, vermouth strawberries, pear vodka, lemon sparkling draft cocktails 12 prosecco marsuret 10 night shift diagonal 8 jack rose lambrusco downeast cider 6 apply brandy, house grasparossa10 city steam naughty nurse 6 made grenadine, lemon moscato harpoon ipa 6 boulevardier icardi 11 sam adams summer 6 bourbon, vermouth, white peak organic ipa 6 campari bianco della casa 7 jack’s abby smoke & dagger 7 hibiscus mojito falanghina allagash white 6 anejo rum, mint, aia dei colombi 12 hibiscus tea chardonnay bottle elderflower martini tiefenbrunner 11 peroni 4 vodka, dry vermouth, pinot grigio clown shoes tramp stamp 6 st germain, lemon il cantico 10 cisco sankaty light lager 6 french 75 arneis dogfish head midas touch 9 gin, lemon, prosecco ceretto 13 peak organic nut brown ale 8 negroni verdicchio allagash tripel 9 campari, vermouth, gin le salse 9 maine beer co mo 11 (16oz) non-alcoholic 3 red maine beer co zoe 11 (16oz) rosso della casa 8 baladin super 24 (750ml) elderflower & soda primitivo birra del borgo re ale 8 jones pure cane sodas le sciare 9 delerium tremmens 14 cola zilch cola light chianti bud 5 orange cream rubiolo 12 miller lite 5 ginger ale lacrima heineken 6 lemon lime root beer di morro d’alba 12 bolgheri rosso acqua panna 6 argentiera 14 pellegrino 6 rosso di montefalco caprai 13 buckler beer 6 dolcetto pechinino 11 montepulciano valle reale 12 rosso di montalcino sesta di sopra 19* *limited quantity available.

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Dear Client, We Are Delighted to Present Our Menu Proposals for Special Events
Dear Client, We are delighted to present our Menu proposals for special events. Below are two fish menus, two meat menus and one vegetarian menu. For your event, we need to agree upon and confirm only one menu selected by you. Our team will operate in order to satisfy all of the necessities regarding possible food allergies and/or intollerences. We are at your service to personalize the menu according to your needs. All proposals include water. Coffee, tea and soft drinks are not included in the proposed price. Wine and aperitifs can be chosen “A la Carte” or among the following proposals. MENÚ 1 125,00 Gran Crudo Pierluigi (Composition of Carpacci and Tartare, Scampi and Shrimp) Warm Wild Octopus Salad, whit creamy White Beans, Celery and Taggiasche Olives Creamy Scampi Risotto with Salicornia Saddled Bream Fillet all’ “Acquapazza” with Clams and Asparagus Lemon and Ginger “Delizia” with fresh Strawberries and Mint MENÚ 2 110,00 Salmon Tartare with crunchy Corn Grains, Toasted Sesame Seeds and Passion Fruit Sauce Prawn “Catalana Salad” Pierluigi Style Fusilloni di Gragnano with Seared Baby Squid Ragoût and Peas Sea Bream Fillet “alla Cacciatora” with Vignarola Veggies Ricotta Cheese Cake with Almonds and Sour Cherries Sauce MENÚ 3 100,00 Lemon-marinated beef Carpaccio with wild green salad and apple vinegar dressing Pennone Pasta with Asparagus, Saffron and Black Truffle from Norcia Stuffed Chicken with Olives, marinated Zucchini and peppers sauce. Seven-layer chocolate tarte with Hazelnut sauce MENÚ 4 100,00 Burrata Cheese from
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Notizie E Informazioni Del Comune Di Trasaghis Marzo 2017
Periodico quadrimestrale dell’Amministrazione Comunale di Trasaghis Autorizzazione Tribunale di Tolmezzo Notizie e informazioni n. 89 del 28 settembre 2009 del Comune di Trasaghis Marzo 2017 internet: www.comune.trasaghis.ud.it / e-mail: [email protected] 1. Editoriale: Obiettivi ambiziosi per rilanciare Il lago 10. Avasinis per i terremotati e il territorio, nel segno della positività 11. Servizio sociale comuni: Festa Castagne, 2. Notizie da Alesso: Festa per don Giulio, Festa anziani Incontro Alpino in Amula, Taramotanzas 12. Spazio A.A.S., Associazioni, Scuole 3-4. Notizie da Avasinis: Festa del Lampone e del 13. Speciale Lago: Successo per i fuochi, Progetto mirtillo, targa per Luca Sanna, Campionati a Rimini, europeo per la salvaguardia del Lago Alpini di Bergamo, S.Nicolò 14-16. Comune informa: Attività del Centro Estivo, TAXE PERÇUE 33100 TRASAGHIS (UD) Inaugurazione della fontana Il gemellaggio con Griffen, In Norvegia per ringraziare 5. Notizie da Braulins: Iniziative per il centenario 17-19. Attività del Consiglio comunale: sedute TASSA RISCOSSA ITALY del ponte da maggio a novembre 2016; Laureati 6. Notizie da Peonis: Festa Clapaz, Festa della 20. Anagrafe Madonna della Salute 7-9. Notizie da Trasaghis: Fûc di San Pieri, Festa per don Fausto, Trasâgas in ﬁesta, Catine sommario del n. 1/2017 Solidarietà per i terremotati del centro Italia Le autorità intervenute allo scoprimento della targa per il ponte di Braulins EDITORIALE Segnali ci sono e fanno ben sperare; in queste settimane due nuove attività hanno “aperto i battenti” nel nostro Co- mune; segnali positivi di una volontà di ripresa che ci fa Obiettivi ambiziosi per rilanciare Il lago guardare al futuro con maggior fiducia e speranza.
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Recipes from Lidia's Italy in America by Lidia Matticchio Bastianich And
______________________________________________________________________________________ Recipes from Lidia’s Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright 2011. Published by Alfred A. Knopf, New York, NY. Reprinted with permission of the publisher. All rights reserved. Bucatini with Pancetta, Tomato, and Onion Bucatini all’Amatriciana Serves 6 As the impoverished residents of Amatrice moved to Rome in the eighteenth and nineteenth centuries, this recipe came along with them; today it is as Roman as the Colosseum, but you would never know it. Throughout America, 99 percent of Italian restaurants have this tubular- spaghetti dish on their menus, so it might as well be American now. You can use garlic here instead of onions, as the original recipe calls for. But unless your amatriciana contains guanciale (cured pig jowl), you are not even close to the original. Since pig jowl is not found in every corner store, making the dish with bacon or pancetta will yield delicious results as well. In this recipe I used onions, as in most of the American amatriciana recipes, but the bay leaves are my addition. The precursor to amatriciana sauce is sugo alla gricia, which does not contain tomatoes. The dish seems to have roots before the discovery of the New World; tomatoes came back from there to Italy. The gricia sauce contains guanciale, coarsely ground black pepper, and grated pecorino cheese to dress the pasta. This dish is still made today and is very popular in and around Rome, where it is called pasta alla gricia. 1 teaspoon kosher salt, plus more for pasta pot 1 pound bucatini 1 tablespoon extra-virgin olive oil 4 ounces slab bacon or pancetta, cut into 1/2-inch pieces 1 large onion, sliced 1/4 –inch thick 2 fresh bay leaves 1/4 teaspoon peperoncino flakes 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand 1/2 cup grated Pecorino Romano Bring a large pot of salted water to boil for pasta.
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Served Menus – Be Creative!
Served Menus – Be Creative! I Sofà Bar Restaurant & Roof Terrace offers its guests the opportunity to create their own customized served menu with the help of our Chef. Below you will find a rich selection of starters, first courses, second courses and desserts from which you can choose your favourite dishes to compose your own menu. Each menu includes: A Welcome from our Chef with flutes of Spumante, warm mini pizzas and savoury pastries Homemade tomato, black olive, walnut and white breads San Benedetto still and sparkling water and lightly sparkling Nepi water White and red wines from the Casale del Giglio winery Coffee Starters First Courses Anchovies au gratin on an aubergine alla norma mousse and Risotto with cacio cheese, pepper and prawns aubergine chips Barolo risotto with a parmesan and chocolate cream Cacciatora style octopus salad with creamy potatoes Risotto with a cream of datterino tomatoes, seafood and a parsley Calamari with Roman artichokes and a seafood sauce sauce Smoked salmon in a clementine effusion with dehydrated apple Rigatoni pasta all'Amatriciana with pig's cheek bacon, tomato and Prawn and vegetable spring roll with tomato mayonnaise Roman pecorino cheese Cured Parma ham with buffalo mozzarella from Campania and Rigatoni pasta alla Gricia with pig's cheek bacon, pepper, Roman Casale del Giglio extra virgin olive oil pecorino cheese and artichokes Platter of salamis and cheeses with citrus mustard and acacia honey Pumpkin tortello with truffle - and a red wine reduction with bread crostoni Fusilli pasta with
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STARTERS Bresaola Dried Beef from Valtellina with Rocket Salad
STARTERS Bresaola dried beef from Valtellina with rocket salad, parmesan flakes, green apple and walnuts Puff pastry of potatoes and mushrooms cooked in oil, garlic and parsley with Buffalo mozzarella and truffle sauce Our aubergine parmigiana S. Daniele raw ham and Buffalo Mozzarella Pumpkin pudding on parmesan and saffron cream Marinated Chianina carpaccio with spinach salad and Apulian burrata cheese Smoked ham Asiago and apple in puff pastry with mustard and honey vinaigrette Honey hazelnut backed caciottina cheese from Pienza Panko crusted vegetables FIRST COURSES Creamy pumpkin and carrot soup with Buffalo stracciatella and crumbled amaretti Soup of the day Spelt tagliolini pasta walnut and saffron pesto with ricotta cheese mousse and crispy smoked ham Durum wheat spaghetti with plum tomato cream and basil oil Wok: Thai rice, chicken, eggs, mushrooms, carrots, zucchini, sesame, leek, broccoli and cashew nuts with soy sauce and teriyaki Pappardelle pasta with white meat and porcini mushrooms sauce Beef ravioli in broth SECOND COURSES Grilled beef fillet with 4 pepper coating Sliced beefsteak with porcini mushrooms / rosemary / Teriyaki sauce Beef medallion steak (300gr) Chicken breast with spinach and cherry tomatoes salad FISH MENU Roast tuna fish with citrus fruit sauce Sea salad with crispy vegetables and Taggiasca olives Sautéed Mussels and Clams with cherry tomatoes and croutons Smoked salmon carpaccio with Buffalo mozzarella and pink pepper Spaghetti with clams Crispy sesame tuna fillet with caramelized onion and fennel salad
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Menu FG Dal 22 Luglio 2019 Via Galliani E Galanti
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Spaghetti Alla Carbonara
Spaghetti Carbonara Origin and history[edit] [5] As with many recipes, the origins of the dish and its name are obscure, however, most sources [1][2] trace its origin to the region of Lazio. The dish forms part of a family of dishes involving pasta with bacon, cheese and pepper, one of which is pasta alla gricia. Indeed, it is very similar to pasta cacio e uova, a dish dressed with melted lard and a mixture of eggs and cheese, which is documented as long ago as 1839, and, according to some researchers and older Italians, may have been the pre-Second World War name of carbonara.[4] Spaghetti alla carbonara “There are many theories for the origin of the name carbonara, which is likely more recent than the [4] dish itself. Since the name is derived from carbonaro (the Italian word for 'charcoal burner'), some [1] believe the dish was first made as a hearty meal for Italian charcoal workers. In parts of the United States, this etymology gave rise to the term "coal miner's spaghetti". It has even been suggested that it was created as a tribute to the Carbonari ('charcoalmen') secret society prominent in the early, [6] repressed stages of Italian unification in the early 19th century. It seems more likely that it is an [7] [8][9] "urban dish" from Rome, perhaps popularized by the Roman restaurant of the same name. The names pasta alla carbonara and spaghetti alla carbonara are unrecorded before the Second World War; notably, it is absent from Ada Boni's 1930 La Cucina Romana ('Roman cuisine').
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Lunch & Dinner Menu
Good food and good wine is paradise on earth. Henry IV Salads First Courses From the frying pan to the fire Octopus and cuttlefish tagliatelle in a crunchy seaweed cage Spaghetti "alla chitarra" with lobster and vine tomatoes € 23 Catch of the day... salt baked or grilled € 28 garnished with slivers of almond and a lemon Seafood pyramid with oysters, red prawns, and peppermint reduction € 16 Yellow tonnarelli pasta with cheese striped prawns and tuna tartare € 30 and pepper on a cream of pecorino romano cheese € 17 Thyme smoked salmon roll filled with goat’s cheese mousse Hamburger trio and citrus zest on a bed of valerian salad leaves Bucatini pasta "all'amatriciana" with crunchy Amatrice bacon, beef with bacon, cheddar and Jack Daniels' barbecue sauce and dehydrated raspberry powder € 17 cherry tomatoes and pecorino romano cheese € 17 salmon with smoked potatoes and tartare sauce chickpea and spinach with Andalouse sauce Lettuce hearts with grilled chicken, crispy bacon, Paccheri pasta with swordfish, aubergine served with purple potato chips € 26 slivers of Parmesan cheese, toasted croutons and cherry tomatoes € 18 with olive oil and Caesar dressing € 15 Beef fillet tartare with crunchy kataifi pastry on a cream Mezze maniche pasta “alla carbonara” with Lazio bacon of cherry tomatoes and balsamic apple vinegar € 28 Caprese salad with San Marzano tomatoes, buffalo mozzarella and pecorino romano cheese € 17 from Campania, basil pesto and pine nuts € 16 Fillet of Angus beef with rice and poppy seed timballo Rigatoni pasta “alla gricia” with Amatrice bacon and a truffle sauce € 28 and a black pepper sauce € 17 Crispy lamb cutlet with polenta Bronze-drawn spaghetti with fresh cherry tomatoes and a coulisse of spiced red fruits € 27 Starters and basil € 17 Our first courses are distinguished by our use of Gragnano Pasta, a protected geographical indication (PGI) product made from 100% Italian durum wheat semolina.
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Lunch-Dinner Cartonato - 15/06/15 11:18 Pagina 1
lunch-dinner cartonato_- 15/06/15 11:18 Pagina 1 Buona cucina e buon vino, è il paradiso sulla terra. Enrico IV STG lunch-dinner cartonato 2016 DEF_- 04/09/16 09:34 Pagina 2 le insalate i primi piatti dalla padella alla griglia Insalata di polpo e tagliatelle di seppia su cestino croccante Spaghetto alla chitarra con astice e pomodori datterini € 23 Pescato del giorno… al sale o alla griglia € 28 alle alghe guarnito da lamelle di mandorle e riduzione di limone e menta piperita € 16 Ravioli ripieni di gamberetti su battuto di frutti di mare Salmone scottato al pistacchio con salsa con vellutata di pachino e menta € 19 allo zafferano e gamberetti rosa € 26 Tagliata di tonno fresco con lattughino croccante, concassè di pomodorini e timo al limone € 17 Bucatini all'amatriciana con guanciale di Amatrice, Piramide di crostacei con ostriche, scampi, pomodorini di Pachino e pecorino romano € 17 gamberi rossi, mazzancolle e tartare di tonno * €30 Cuore di lattuga con pollo grigliato, bacon croccante, scaglie di Parmigiano Reggiano e salsa Caesar € 15 Paccheri con calamari, gocce di colatura di alici Trittico di hamburger e sbriciolata di pane croccante fatto in casa € 18 manzo con bacon, cheddar e salsa BBQ al Jack Daniel’s, Insalata caprese con pomodori San Marzano, mozzarella salmone e patate affumicate con salsa tartara, di bufala campana, pesto di basilico e pinoli € 16 Mezze maniche alla carbonara con guanciale laziale ceci e spinacino con salsa andalusa € 26 e pecorino romano € 17 Filetto di manzo Angus al pepe rosa con timballo di riso Rigatoni
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Italian and Italian American Recipes
Free Cookbook Club Cookbook #4 Italian & Italian American Enhanced Cookbook ttt Featuring 36 In-Book Recipes (including 11 in our Exclusive Cook-in-a-Cookbook Special Feature) & 27 Enhanced Recipes Published and Distributed by FreeCookbookClub.com A DishAdventures, LLC Website Would you like to get New Free Cookbooks every month? Join us at the... FREE COOKBOOK CLUB...and you can! Hi. We are The Free Cookbook Club. This Enhanced Cookbook is just one of the cookbooks you can get for FREE at the Free Cookbook Club Website. We have several available now and are adding more each month. All Totally FREE! Each month we offer 2 (often more!) brand new FREE cookbooks like this one to our readers in addition to online recipes, videos and cooking ideas and tips. No membership is required. Just visit FreeCookbookClub.com and get as many books and recipes as you like. All Totally FREE! Visit Us Today and Start Downloading Your FREE Cookbooks Immediately! Click the link below now or type it into your web browser to sign up. freecookbookclub.com Please share this cookbook with your friends. Italian & Italian American Cookbook Table of Contents Click on any recipe or page below to go there immediately. Title Page Number Enhanced Cooking Techniques and Tricks 6 Italian Chicken Casserole 8 Mumma's Beefy Spaghetti Sauce 9 Zuppa Italiano 9 Tagliatelle con Funghi e Salsiccia (Tagliatelle with Mushrooms and Sausage) 10 Sicilian Mostaccioli 11 Italian Asparagus Rice Salad 12 Pasta Norcina 13 Italian Green Beans in the Slow Cooker 14 Italian Florentine Casserole
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1520160919 Menu Autunno Inverno I Sofà ENG
APPETIZERS Tartare of beef with artichoke salad, slivers of pecorino cheese and lemon mousse 18 Platter of cheeses and salamis with bread crostoni 16 Cubes of marinated salmon on a salad of fennel, orange and apple with raspberry sauce 17 Mixed leaf salad with apple, walnuts, orange honey and buffalo cheese (v) 16 Cream of chickpeas with seared squid, crunchy artichoke and rosemary croutons 17 Carpaccio of seared veal with honey mushrooms, mustard sauce and Jerusalem artichoke chips 18 FIRST COURSES Linguine pasta with clams, Sicilian broccoli cream and breadcrumbs 19 Paccheri pasta with Apulian burrata cheese, prawns and shellfish bisque * 19 Cacio e Pepe risotto with pecorino cheese, black pepper and prawns * 19 Rigatoni pasta all’Amatriciana with crispy pig's cheek bacon and PDO Pecorino Romano cheese 17 Mezze maniche pasta alla Gricia with Roman style artichokes 17 Pumpkin tortello with truffle demi-glace and PDO Parmesan cream (v) 18 Barolo risotto with PDO Parmesan cream and chocolate flakes (v) 17 Chef's creamy soup (v) 16 MAIN COURSES Catch of the day 28 Sea bass turban filled with caponata in herb breadcrumbs and datterino tomato sauce 27 Roman style saltimbocca roll with mashed potatoes 25 Lamb cutlets with crispy PDO Pecorino Romano cheese bread and rocket sauce * 26 Fillet of beef smoked with peaty whisky on a bed of pan-fried chicory 28 Courgette parmigiana with honey mushrooms and Valsassina Taleggio cheese (v) 23 DESSERT Coffee tiramisu with Osvego Gentilini biscuits 12 Chocolate “Sanpietrino” pudding with a soft centre
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RIVISITATO MENU FIUMICINO PRIMAVERA ESTATE.Xlsm
COMUNE DI FIUMICINO - MENU PRIMAVERA ESTATE - SETTIMANA LUNEDI MARTEDI MERCOLEDI GIOVEDI VENERDI SPUNTINO SPUNTINO SPUNTINO SPUNTINO SPUNTINO FUSILLI AL PESTO PASTA ALLA GRICIA PENNETTE AL POMODORO RISOTTO ALLA PARMIGIANA LASAGNE PRIMA SETTIMANA CACIOTTA UOVA STRAPAZZATE NASELLO* AL FORNO FESA TACCHINO TEGAME PROSCIUTTO COTTO 1/2 PORZ. POMODORI IN INSALATA PATATE* AL FORNO SPINACI * ZUCCHINE TRIFOLATE INSALATA MISTA ESTIVA PANE COMUNE PANE COMUNE PANE INTEGRALE PANE COMUNE PANE COMUNE FRUTTA DI STAGIONE FRUTTA DI STAGIONE FRUTTA DI STAGIONE FRUTTA DI STAGIONE FRUTTA DI STAGIONE SPUNTINO SPUNTINO SPUNTINO SPUNTINO SPUNTINO FARFALLE AL RAGU' VEGETALE AGNOLOTTI AL BURRO E SALVIA PASTA E PATATE SEDANINI AL POMODORO E BASILICO RISOTTO ALLA PARMIGIANA SECONDA SETTIMANA SCALOPPINA DI BOVINO FILETTO DI PLATESSA PANATO* MOZZARELLA DI BUFALA DOP FRITTATA STRACCETTI DI POLLO CON PEPERONI* MELANZANE* TRIFOLATE bieta* alla ìagro POMODORI IN INSALATA ZUCCHINE AL FORNO CAROTE* RODELLA PANE COMUNE PANE COMUNE PANE INTEGRALE 60 G PANE COMUNE PANE COMUNE FRUTTA DI STAGIONE FRUTTA DI STAGIONE FRUTTA DI STAGIONE FRUTTA DI STAGIONE FRUTTA DI STAGIONE SPUNTINO SPUNTINO SPUNTINO SPUNTINO SPUNTINO CREMA DI LENTICCHIE CON PASTA FUSILLI INTEGRALI ALLA PIZZAIOLA RISO AL POMODORO CONCHIGLIE ALLE ZUCCHINE GOMITI AI PEPERONI TERZA SETTIMANA TONNO ALL'OLIO POLPETTONE UOVA STRAPAZZATE FESA DI TACCHINO AL LIMONE MONTASIO DOP POMODORI IN INSALATA FAGIOLINI* ALL'OLIO MIX DI VERDURE GRIGLIATE PURE' DI PATATE INSALATA MISTA ESTIVA PANE COMUNE PANE COMUNE PANE INTEGRALE PANE
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