DOCSLIB.ORG

Pranzo Presents

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Pranzo Presents lunch menu Monday-Friday la d 12pm-3pm Scuo i Eat a aly L Pranzo presents ANTIPASTI PIATTI salumi & formaggi $18 Gamberetti con Riso Nero e Arugula $24 Felino Salami, Montasio, Housemade Apricot Sautéed Herb Marinated Gulf Shrimp with Black Mostarda and House Cured Olives Rice and Arugula Insalata di Orzo Perlato $15 Tagliata di Manzo con Insalata di Fregola $28 Pearled Barley with Green Beans, Heirloom Tomatoes, Herb Crusted Skirt Steak with Sardinian Couscous, Taggiasca Olives, Goat Cheese & Loukaniko Salami Onions and Tomatoes Insalata del Mercato $15 Green Market Salad with a Lemon Vinaigrette DOLCE SEADAS $9 Sweet Cheese Raviolo fried with Sugar and Honey, Pasta and served with Candied Orange and Lemon Ciceri e Tria $16 Housemade Tria with Chickpeas, Tomato, Oregano, Fried Tria and Parmigiano Reggiano. WOULD YOU LIKE A TASTE GNOCCHI con Aparagi e Cipolotti con Ricotta $19 OF HISTORY? Housemade Potato Gnocchi with Asparagus, Charred Visit the free Duomo di Milano exhibition in the Spring Onions, Thyme and Ricotta 24th Street vestibule near Eataly's Rosticceria Vino | Wine Spumanti | Sparkling Glass Bottle Region Prosecco NV, Flor $9 $33 Veneto "Bollicine Rose" NV, Serafini & Vidotto (Pinot Nero, Chardonnay) $12 $42 Piemonte bianchi | whites Glass Bottle Region Nuragus di Cagliari "S'elegas" 2013, Argiolas $10 $35 Sardegna "Lighea" Zibibbo 2013, Donnafugata $15 $53 Sicilia rosati | roses Glass Bottle Region "Calafuria" Negroamaro Rosato 2014, Tormaresca $13 $46 Puglia rossi | reds Glass Bottle Region Langhe Nebbiolo 2011, Mirafiore $16 $56 Piemonte Salice Salentino "Liante" 2013, Castello Monaci $12 $42 Puglia dolci | dessert wines Glass Bottle Region Moscato d'Asti "Briccotondo" 2012, Fontanafredda $10 $35 Piemonte Birra | Beer In Bottiglia | Bottled Glass fl oz Bionda, Menabrea 5.0˚ ABV (Golden Lager) $7 12 fl oz Ambrata, Menabrea 5.0˚ ABV (Amber Lager) $8 11 fl oz Bibite tutte naturale | all natural drinks Glass fl oz Glass fl oz Lurisia Sodas $4.80 9.3 fl oz Lurisia Classic Water (Sparkling or Still) $3.80 16.9 fl oz (Acqua Tonica di Chinotto, Chinotto, Aranciata, or Gazzosa) $4.80 33.8 fl oz Baladin Sodas (Cedrata, Spuma) $5.80 8.3 fl oz Plain-T Iced Black Tea $3.80 8 fl oz San Pellegrino Sodas (Grapefruit or Blood Orange) $4.80 6.8 fl oz $12.80 33.8 fl oz Please inform your server of any allergies or dietary restrictions. The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. Italy has an infinite cache of pasta varieties, each with its own unique history, texture, and place on the table. Perhaps unsurprisingly, pasta is an integral part of Italians’ daily cuisine. It is a delicious, versatile ingredient that can be a part of everyday life, but – and here is the key – you have to eat pasta the healthy Italian way: cooked al dente, sauced lightly, portioned reasonably and balanced with light vegetable side dishes, meat and fish. pastaS FEATURED ON OUR MENU GNOCCHI ravioli These satisfying potato dumplings are boiled Originating in northern Italy, ravioli are a and served lightly tossed in a simple sauce. type of stuffed pasta filled with savory or sweet On our menu: Gnocchi con Asparagi e Cipolotti con Ricotta fillings and tossed lightly in a thin sauce On our menu: Seadas, this months dessert fregola Made using semolina, this Sardinian orzo cuscussù is a versatile pastina and can be This pastina, “small pasta”, is hearty for its served as a side dish or entree size and absorbs flavors well, making it best On our menu: Tagliata di Manzo con Insalata di Fregola for soups and lightly dressed salads. On our menu: Insalata con Orzo Perlato tagliatelle/Tria fresh PASTA OF THE WEEK From the word tagliare, tagliatelle means ‘to cut’ and is a ribbon shaped egg pasta. Visit our Fresh Pasta counter on Thursdays this month Tria are shorter strands and both pair with to view demonstrations of and collect recipes for each thick sauces, like ragù. On our menu: Ciceri e Tria week’s featured fresh, handmade pasta join us for pasta day WEDNESDAY, JUNE 24TH Eat Italian pastas in our restaurants, shop Eataly’s diverse selection of fresh and bronze-extruded pastas, and learn about the history of and regional inspiration on pasta in La Scuola Grande PASTA making DEMOnstrations & tastings at il museo della pasta in scuola grande & our fresh pasta counter — seasonal PASTA dishes & tasting menus at all our restaurants La mancia negli Stati Uniti è necessaria, bisogna lasciare dal 15% al 20% del totale, a meno che non siate stati trattati male, in questo caso vi preghiamo di dircelo. In the US, leaving a tip is customary, typically, 15 to 20% is sufficient. In the case where service is less then stellar, we ask that you please let us know. 6.1.15.
Load more

Recommended publications
  • Full Product List 2018
    Product List Contact our Sales Team: Office: 01234 354783 Email: [email protected] January 2018 1 Contents BABY FOOD 3 BISCUITS & WAFERS 3 CAKES 5 SAVORY BAKERY PRODUCTS 5 CONFECTIONARY 6 CHEESE 7 COOKING CREAM DAIRY FREE 7 SEASONINGS, CONDIMENTS & COOKING AIDS 8 CURED MEATS 8 FISH 9 FLOUR 10 SUNITA SPREAD 10 HONEY 10 TAHINI 10 COOKING OILS 10 OLIVE OIL 10 INFUSED OLIVE OIL 11 OLIVES 11 PASTA 12 FRESH AMBIENT PASTA 16 PATE & SPREADS 16 PESTO 17 PRESERVED VEGETABLES 17 PULSES 18 RICE 19 TOMATO PRODUCTS 19 VINEGAR 20 DAIRY FREE Milk Alternative DRINKS 20 SOFT DRINKS 20 COFFEE - TOSTA D'ORO 22 COFFEE SYRUPS 22 COFFEE ACCESSORIES 22 HOT CHOCOLATE 23 TEA 23 WINES 23 SPIRITS & LIQUORS 23 NON-FOOD 23 2 Sales Office: 01234 354783 Email: [email protected] Code Product Info Size BABY FOOD PLASMON - MILAN PLB Biscuits 12*360g PBB First Month Biscuits 6*320g PLP2 Pastina Anellini (little rings) 12*340g PLP5 Pastina Astrini (little stars) 12*340g PLP6 Pastina Puntine (little needles) 12*340g PLP10 Pastina Maccheroncini (little macaroni) 12*340g PLP12 Pastina Gemmine (little gems) 12*340g PBR Bebiriso (baby rice) 12*300g PWS Wheat Semolina 6*200g PCK Chicken 12 (2*80g) PBF Beef 12 (2*80g) PVL Veal 12 (2*80g) PTK Turkey 12 (2*80g) PRB Rabbit 12 (2*80g) PTV Trout & Vegetables 12 (2*80g) PMF Mixed Fruit 12 (2*120g) PML Apple 12(2*104g) BISCUITS & WAFERS VICENZI - VERONA 3011 Vicenzi Catering Savoiardi 12*200g VLAD Lady Fingers (Savoiardi) 12*200g VSAV Lady Fingers (Savoiardi) 9*400g VMAC Macaroons (Amarette) 12*200g VAMA Macaroons (Amarette)
    [Show full text]
  • Appetizers Salads
    APPETIZERS Antipasta Misto | Salami, Kasseri cheese, marinated Fried Zucchini | Louie’s Special Batter. Served with mushrooms, artichoke hearts, roasted peppers, olives, our house made marinara sauce. 6.75 sun dried tomatoes, and smoked salmon. 10.99 Calamari Fritta | Fried calamari lightly breaded. Mozzarella Marinara | Deep Fried and served with Served with marinara sauce. 8.99 marinara sauce. (8 each) 6.99 Bruschetta | Toasted crostini with a mixture of fresh Toasted Ravioli | Lightly breaded and deep fried to diced tomatoes, garlic, fresh basil. 6.99 a golden brown. Served with marinara sauce. 7.25 Garlic Knots | Ribbons of dough tied in knots, Sausage Stuffed Mushrooms | Louie’s house topped with garlic butter and parmesan and baked. made sausage mixed with Parmesan and cream Served with a side of Marinara 4.99 cheeses baked inside mushroom caps served over a roasted pepper cream sauce. 6.95 SALADS Insalata Misto | Chopped Romaine and spring mix Insalada Piadina | Italian flatbread topped with tossed with cucumbers, sun dried and grape tomatoes, mixed greens in a creamy garlic dressing tossed with fresh basil, almonds and artichoke hearts in a light feta cheese, tomato and diced red onion and a sun dried tomato vinaigrette topped with goat cheese. blackened chicken breast. 10.50 9.50 Insalata Gorgonzola | Crisp romaine, toasted Barbe Rosse | Fresh house made marinated beets, walnuts, Gorgonzola, avocado, sliced strawberries, grilled chicken, walnuts, feta cheese crumbles and and grilled chicken in a red wine vinaigrette dressing. sliced avocado served over spring mix tossed in a red 10.50 wine vinaigrette. 9.99 Steak Salad | Steak medallions served on a bed of Italian Cobb | A crisp bed of romaine topped with a mixed greens with red onions, grape tomatoes and grilled chicken breast, bacon crumples, Gorgonzola feta cheese with a light honey Balsamic vinaigrette cheese, tomato and an egg fan.
    [Show full text]
  • Italian Wedding Soup
    Italian Wedding Soup Yield: 8-10 servings Ingredients: Meatballs: ½ lb Ground Lean Beef ½ lb Ground Pork 1 Small Onion - grated 1 Large clove Fresh Garlic - minced 1 Large Egg 1 Slice White Bread - crust removed and torn into small pieces ½ Cup Parmigiano-Reggiano Cheese - grated ⅓ Cup Fresh Italian Parsley - small chopped 1 tsp Kosher Salt Fresh Ground Black Pepper to taste (Apx ¼ tsp) Soup: 1lb Acini di pepe pasta* 2 Quarts (8 Cups) Chicken Broth - homemade preferred but a low-sodium store bought is fine 1lb Escarole (can substitute curly endive or spinach) - rough chopped 3 Hard-boiled Eggs - diced 2 Large Stalks Celery - diced 1 Large Carrot - peeled and diced 1 Medium Onion - diced Kosher Salt and Fresh Ground Black Pepper to taste Preparation: 1) In a large bowl, mix together the grated onion, garlic, egg, bread, parsley, salt and pepper until thoroughly combined - Stir in the ground beef, ground pork, and parmigiano-reggiano cheese until well mixed (DO NOT 'squeeze' the meat) 2) Shape the resulting mixture into on inch diameter meatballs (apx 1 ½ tsp of mixture each) and place on a baking sheet until ready to use 3) Cook pasta according to package in a large pot of salted water until al dente - Drain and chill in refrigerator until ready to use 4) Bring chicken broth to a boil in a 4-6 quart soup pot over medium-high heat 5) Add celery, carrot, and onion to the broth and return to a simmer (adjust heat as necessary) - Allow to simmer for 10 minutes 6) Add the prepared meatballs and escarole to the broth and return to a simmer - Allow to simmer until meatballs are cooked through and escarole is tender (apx 8 minutes) 7) Add the diced hard-boiled egg taste and allow to simmer for an additional 1-2 minutes 8) Adjust seasoning with salt and pepper to taste 9) Place ½ cup of the cooked/chilled pasta to each serving bowl and ladle the soup directly over the pasta - Serve immediately garnished with a little grated parmigiano-reggiano cheese if desired * Acini di pepe is a small, round pasta that is commonly used in soups and cold salads.
    [Show full text]
  • Homemade Pasta Pasta Antipasti (Fredi-Cold) Antipasti (Caldi-Hot) Insalate (Salad)
    Antipasti (Fredi-Cold) Prosciutto Melon .......................... $ 10.95 Carpaccio e Mozzarella ...............$ 12.95 fresh, ripe melon with sliced prosciutto on top thin sliced raw filet mignon with arugola topped Carpaccio......................................... $ 12.95 with fresh mozzarella thin slised raw filet mignon with arugola, Bresola.............................................. $ 12.95 shaved parmigiano shezze thin sliced dry smoked filet mignon with arugola, shaved parmigiano chezze Antipasti (Caldi-Hot) Calamari Friti ...............................$ 13.95 Vongole Luciano ........................... $ 13.95 fried squid Fresh clamss in white vine, garlic, exstra-virgin Cozze alli Arabiata ......................$ 13.95 olive oil sauce Fresh mussels with spicy marinara sauce Clams Casino................................ $ 12.95 Cozze Luciano ............................... $ 13.95 Fresh clams with italian bacon in a lemon Fresh mussels in white vine. garlic, white wine sauce exstra-virgin olive oil sauce Portabello alla Katreena ........... $ 12.95 Vongole Posilipo .......................... $ 13.95 grilled portobello, eggplant, tomato Fresh clams with lite marinara sauce and fresh mozzarela Insalate (Salad) Cesare Salad ...................................... $ 8.95 Caprese ............................................ $ 12.95 traditional ceasar salad homemade fresh mozzarella, tomatoes and Panevino Salad ................................. $ 9.95 roasted peppers tomato, arugola, endive, and radicchio Bruschetta Pomodoro ..................
    [Show full text]
  • A Family Tradition Since 1964
    A Family Tradition Since 1964 Our hometown in Perugia, Italy Thank You for Breaking Bread With Us! DINNER Benvenuti ...Welcome Antipasti Appetizers GF Antonio’s Caprese (serves 2) . .9.95 Fresh mozzarella and tomatoes with roasted peppers, sprinkled with fresh basil and olive oil. GF Italian Meat and Cheese Board (serves 2) . .15.95 Prosciutto, salami, nduja, mortadella, sopressata, cappucollio Reggiano parmesan, asiago, provolone and fresh mozzarella. Bruschetta . .6.95 Italian bread toasted and topped with diced tomatoes, garlic and basil. Stuffed Mushrooms . .7.95 Shrimp & crab meat stuffing topped with provolone. Stuffed Shrimp . .8.95 Polenta with Italian Sausage Tender butterflied shrimp with a crab meat stuffing. Broiled in garlic butter. Polenta . .7.95 An old family tradition. Cornmeal topped with Calamari Fritti . .8.95 Fresh baby squid, dusted and flash fried. Italian sausage and meat sauce. Calamari Limone . .8.95 Parmesan Brulée Dip . .8.95 Fresh squid steak sautéed with lemon, garlic and capers. Rich, creamy parmesan baked in a ramekin. Aràncinis . .6.95 Beef Tenderloin Tips . .11.95 Italian breaded rice balls stuffed with cheese and served 6 oz. Seasoned and sautéed in our zip sauce. over marinara sauce. Handmade Italian Fennel Sausage . .7.95 Sautéed with hot peppers, onions and potatoes. Zuppe Soups Chicken Pastina Pasta Fagioli Minestrone Mini pasta in a broth made from real A peasant soup made with pasta Classic Italian vegetable soup soup hens; a soup we grew up on. and beans in a tomato base. in a beef broth. Sm. 10 oz. Bowl 4.95 Lg. 14 oz. Bowl 6.95 Insalate Salads The Roman Wedge .
    [Show full text]
  • Antipasti E Insalati
    ANTIPASTI E INSALATI INSALATA DI SPINACI $8 Baby spinach tossed with a warm dressing of pancetta, red onions, red bell peppers, mushrooms and balsamic vinaigrette CARPACCIO DI SALMONE O TONNO $11 Sliced raw salmon with chopped green onions, sliced fennel, arugula, fried capers, lemon juice and olive oil COZZE $10 Green lip mussels in fish stock, white wine with pureed tomato, onions, garlic, herbs and anisette VONGOLE EN UMIDO $10 Seasonal clams steamed in dry vermouth with sliced shallots, garlic, Italian parsley, and pickled lemon slices served with grilled Tuscan Bread POLENTA ALLA GRIGLIA $9 Grilled polenta and Portobello mushrooms topped with marinara sauce and basil INSALATA CAPRESE $9 Whole milk mozzarella with sliced tomatoes, basil and balsamic vinaigrette INSALATA MISTA $4 Mixed field greens with marinated onions, kalamata olives and balsamic vinaigrette INSALATA CESARE Grande $8 Piccolo $4 ADD CHICKEN OR TUNA FOR $4 Classic Cesare Salad PANINI Served with your choice of insalata mista or cesare PANINO DI SALSICCIA $9 Hot Italian sausage on grilled bread with sautéed red bell peppers and red onions PANINO DI TACCHINO $9 Smoked turkey breast with fontina cheese, avocado and pancetta, pan grilled in butter PANINO DI POLPETTE $9 Vivace meatballs on toasted Tuscan bread with marinara sauce, parmesan cheese and fresh basil PANINO DI PESTO $8 Sliced whole milk mozzarella and basil pesto with roasted peppers on pan grilled Tuscan bread PANINO DI TONNO $9 Grilled ahi tuna with olive and mushroom tapanade served open face on grilled Tuscan
    [Show full text]
  • Bucatini All'amatriciana
    In your box 2 Garlic Cloves 3 oz. Prosciutto ¼ oz. Parsley ½ oz. Pecorino Cheese 1 Shallot 1 Ciabatta ¼ tsp. Red Pepper Flakes 10 fl. oz. Marinara Sauce 5 oz. Bucatini CONTAINS milk, wheat, soy Bucatini all’Amatriciana with prosciutto and pecorino garlic bread Prep & Cook Time Cook Within Difficulty Level Spice Level NUTRITION per serving–Calories: 596, Carbohydrates: 93g, Fat: 20g, Protein: 15g, Sodium: 1564mg. Processed in a facility that also processes peanut, tree nut, wheat, egg, soy, milk, fish, and shellfish ingredients 30-40 min. 6 days Easy Medium i You will need Olive Oil, Salt Medium Pot, Baking Sheet, Medium Non-Stick Pan, Mixing Bowl, Colander Before you cook 1 2 Take a minute to read through the recipe before you start– we promise it will be time well spent! Prepare the Ingredients Make the Sauce Ƀ Preheat oven to 425 degrees • Mince garlic. • Place a medium non-stick pan over medium-low heat and add 1 tsp. olive oil. Add half the garlic (reserve remaining for Bring a medium pot of lightly salted water to a boil •P eel and halve shallot. Slice thinly. Ƀ bread) and red pepper flakes (add half for a subtle touch of Ƀ Thoroughly rinse produce and pat dry •S tem and mince parsley. heat, or more to your taste) to hot pan and cook until Ƀ Prepare a baking sheet with foil •H alve ciabatta lengthwise. fragrant, 30-60 seconds. Ƀ Ingredient(s) used more than once: garlic, • Coarsely chop prosciutto. • Add shallot and a pinch of salt. Stir occasionally until shallot prosciutto, parsley, pecorino just begins to soften, 2 minutes.
    [Show full text]
  • CAG-0966 Angela Mia Tomato Guide 2020 Pgs
    TOMATOES AND SAUCES EVERY VINE TELLS OUR STORY SUSTAINABILITY. QUALITY. INNOVATION. Angela Mia® tomato products. DRIVING SUSTAINABILITY, QUALITY AND INNOVATION Angela Mia takes great pride in driving sustainable practices designed to care for our customers and the environment. Our natural steam-peeling process preserves fresh flavor and ensures that no chemical byproducts go back into the earth. We also go to great lengths to preserve every drop of water possible in every step we take. Our respect for the land has helped us build lasting relationships with generations of some of the best tomato growers in the world. See below for just some of Angela Mia’s sustainable and eco-friendly practices: • Non-GMO Project® Verified • A number of our growers use drip irrigation to reduce water usage • Cans with BPA non-intent lining • Water from tomatoes during packing is repurposed ANGELA MIA TOMATOES We’ve got tomatoes every way you need them. Count on Angela Mia tomatoes for outstanding tomato flavor every time. DICED TOMATOES IN JUICE* WHOLE PEELED TOMATOES Peeled, cut into uniform ¾-inch Hand-selected tomatoes carefully dice and packed in tomato juice chosen for firmness to give you for robust tomato flavor that’s consistency and premium great in sauces, soups and more. appearance in every can. CRUSHED TOMATOES** Left unpeeled to retain their natural texture and flavor, and WHOLE PEELED PEAR TOMATOES ideal for soups, salsas, chili and IN 100% PEAR TOMATO JUICE sauces. WITH FRESH BASIL Uniquely sweet flavor and meaty texture of pear tomatoes help operators create unique signature dishes across the menu.
    [Show full text]
  • Pre-Fixed Menu
    Pre-fixed Menu: Everything is served family style for the table and replenished as needed (We ask parties of 11 or more to order family style) Priced at $30 per person/ $15 for ages 5-12 Appetizers (Select 2) Pizza (Select 2) Risotto Balls Margherita Pizza Stuffed with fontina cheese served with marinara sauce Tomato Sauce, Fresh Mozzarella, and Basil Stuffed Meatballs Frankie Stuffed with fontina cheese and served with marinara sauce Spicy pork sausage, sundried tomato pesto, tomato sauce, basil Fried Calamari and mozzarella Pietro Lightly battered and fried and served with marinara sauce Smoked mozzarella, prosciutto, baby arugula and drizzled with Fried Mozzarella truffle oil Smoked Mozzarella fried and served with marinara sauce Valentina Crispy Shrimp Mozzarella, olives, artichokes, caramelized onions, roasted grape Lightly fried butterfly shrimp served over a bed of arugula, tomatoes, spinach and drizzled with truffle oil drizzled with an olive tapenade and served with paprika aioli Tommy Burrata Caprese Capicola ham, age provolone, crushed red hot pepper and tomato Vine ripped tomatoes, yellow cherry tomatoes, fresh burrata sauce cheese, basil and extra virgin olive oil Luigi Spicy Calamari Tomato sauce, basil and four cheeses Fried calamari sautéed with pork sausage and arugula in a Short Rib spicy marinara sauce Tender short rib, caramelized onions, parmesan and fontina Mussels cheese with a béchamel truffle sauce PEI mussels sautéed in olive oil, garlic and white wine. Choice Burrata of red or white sauce Burrata
    [Show full text]
  • La Pasta Infinita
    La Pasta Infinita There was a mountain made entirely of grated “Parmigiano Reggiano cheese, on which lived people who did nothing but make macaroni and ravioli and cook them in capon broth. And then they threw them down, and the more of them you took, the more you had. And nearby ran a rivulet of white wine whose better was never drunk, and without a drop of water in it.„ by Bocaccio (1313-1375) 'Decameron' (Day 8, Tale 3) Menu Italian Translation "Eravi una montagna tutta di formaggio parmigiano grattugiato, sopra la quale stavan genti che niuna altra cosa facevan che far maccheroni e raviuoli, e cuocergli in brodo di capponi, e poi gli gittavan quindi giù, e chi più ne pigliava più se n'aveva; e ivi presso correva un fiumicel di vernaccia, della migliore che mai si bevve, senza avervi entro gocciol d'acqua." EATALY alti cibi Love and Passion Our Flour Our pastai mix, knead, cut, and form each Our "grando duro" semolina flour is LA PASTA FRESCA pasta shape following artisanal Italian certified organic and is produced by Molino TRADITIONAL FRESH PASTA FROM ITALY'S MANY REGIONS methods taught by our Head Pasta Maker, Farm Fresh Eggs Grassi, an Italian mill founded in Emilia- In order to achieve the rich flavors and In northern regions eggs are combined with soft grano tenero flour where a liquid more adherent than Luca Donofrio. Romagna in 1934. golden color in our fresh pasta, we use water is needed to make fresh pasta. In the south, the use of grano duro flours like semolina, which is naturally-fertilized eggs with a bright, red Our soft “grano tenero” flour comes from higher in protein than soft wheat flour, requires little else other than water and salt.
    [Show full text]
  • Pasta Packaging
    ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them.
    [Show full text]
  • ​La Gondola // 2914 N
    ​La Gondola // 2914 N. Ashland Ave Chicago, Illinois 60657 / 773-248-4433 // ​ ​ ​ ​ Proudly serving Lakeview since “1984” ​ ​ _________________________________________________________ Starters ~ Antipasti BAKED MEATBALLS (100% Beef) Smothered in Tomato-Cream Sauce & Mozzarella, Served with crostini ......………...… $12 ​ ​ ​ ​ ​ ★ CALAMARI FRITTI Flash Fried Tender Loligo Calamari, Served with house cocktail sauce & Lemon Wedges…………….…….. $14 ​ ​ ​ ​ ​ BURRATA Fresh Mozzarella ball infused with Pesto & EVOO, Served with vine ripe tomatoes & crostini ……...…...…….….…….. $13 ​ ​ ​ ​ FRESH BLACK MUSSELS Fresh in the shell, Marinara or Diavolo (Spicy Marinara) with garlic crostini……...…….………….. $12 ​ ​ ​ MOZZARELLA ARANCINI Stuffed Carnaroli rice Balls with Marinara ………………………………………………………………….. $11 ​ ​ ​ ​ CARNE E FORMAGGIO (Italian Charcuterie) Cold Cuts, Cheese, Olives & Veggie Board ………………………….……… $13 ​ ​ ​ ​ BRUSCHETTA Diced tomatoes and fresh basil over garlic crostini, Kalamata Olives with EVOO .……….......….….. Sm $9 ......Lg $13 ​ ​ ​ ​ ​ CHICKEN PARM PIZZA Ground chicken crust (breaded + fried) baked with pizza sauce & mozzarella ……………….…………. $13 ​ ​ ​ ________ Soup & Salads ~ Zuppa e Insalate’ __________ ​ ★ LA GONDOLA SALAD Romaine, Gorgonzola, Belgian endives, Kalamata olives & tomatoes, Balsamic ….….. Sm $9 ……. Lg $13 ​ ​ ​ ​ ​ ​ ​ MOZZARELLA CAPRESE’ Fresh Buffalo Mozzarella, Tomatoes, Basil, Kalamata olives & EVOO ………………...…………….. $12 ​ ​ ​ ​ GRILLED ROMAINE Char-Grilled Romaine, crumbled gorgonzola, crispy bacon drizzled with EVOO
    [Show full text]