A LA CARTE Sweet Gorgonzola DOP, Pumpkin Cream, Radicchio, Walnuts, White Base

FLOUR, WATER, FIRE Our Pizzas are Seasoned with Parmesan Cheese and Extra Virgin Olive Oil Margherita 178 Buffalo Mozzarella DOP, San Marzano DOP Sauce, Italian Basil Funghi 198 Porcini, Shitake, Maitake, Champignon, Buffalo Mozzarella DOP, White Base Ortolana 198 Seasonal Vegetable, Buffalo Mozzarella DOP, San Marzano DOP Sauce, Italian Basil Burratina 218 150gr Burrata Cheese DOP, Cherry Tomato Sauce, Italian Basil Tonno 198 Tuna, Jalapeño, Sweet Corn, San Marzano DOP Sauce, Buffalo Mozzarella DOP Scozzetta 208 Smoked Scottish Salmon, Green Zucchini, Cherry Tomato Conﬁt, Buffalo Mozzarella DOP, White Base Salsiccia 208 Luganiga Sausage, Scamorza Cheese, Braised Cabbage, Buffalo Mozzarella DOP, San Marzano DOP Sauce I Diavoli 208 Nduja Paste, Spicy Salami, Spicy Abruzzo Salami, Fresh Chili, Buffalo Mozzarella DOP, San Marzano DOP Sauce, Italian Basil Trentina 198 Porcini Mushrooms, Taleggio DOP, Guanciale DOCG, Buffalo Mozzarella DOP, White Base SEASONAL PIZZA Verona 208 A LA CARTE Sweet Gorgonzola DOP, Pumpkin Cream, Radicchio, Walnuts, White Base Classic Italian Pizza and Topping are available upon request. “4 Cheese, Ham and Rocket, Marinara” For any question please contact our staff Our new A La Carte is a celebration of tradition, culture and flavours. From fresh and hand-made ingredients, dish composition and presentation, we SWEET INDULGENCES created the perfect marriage of traditional recipes with modern twists. We take great pride in sourcing authentic Italian ingredients with quality Pineapple Millefeuille with Sweet Ricotta Cheese and Guava Sauce 88 cultivation and a deep respect for our land and sea. Ginger Soufflé, Vanilla English Cream “allow us 15 min for preparation please” 88 208 Tiramisu 88 Mixed Sorbet *ask our staff for flavors 88 “Caprese Cake” and Limoncello ice-cream 88 TRADITIONAL NORCINERIA PASTA AND RISOTTO Artisanal Italian Cured Meats and Cheeses 248 Boston Lobster Spaghetti Martelli, Italian Cherry Tomato, Basil 288 Parma Ham and 150gr 208 Black Truffle (V) Ravioli stuffed with Mascarpone Cheese, Parmesan 188 Burrata Pugliese DOP Luganega Sausage Risotto “Acquerello”, Friggitelli Bell Pepper 188 Buffalo Mozzarella 250gr (V) 198 and Italian Cherry Tomato Small Beef Meatball Spaghetti Chitarra, traditional Tomato, and Meat Sauce 218 Amatriciana Sauce Freshly made, Ziti Rigati Pasta and Pecorino 188 TO BEGIN LAND AND SEA Italian Red Prawn 258 Italian Sea Bass Potato, Cherry Tomato, Kalamata Olive, Parsley 688 Mix of Tomatoes, Burrata Cheese, Carasau Bread Black Cod Fresh Tomato Sauce, Capers, Mashed Potatoes, Pizza Crust 288 Carrozza 208 Deep-fried Mozzarella Cheese, Black Truffle, Anchovies, and Cauliflower Chicken Cordon Blue Cooked Ham, Emmental, Mix Salad 248 Japanese Scallops 178 Porcini Mushrooms, Potato, Thyme, Porcini Stock Green Zucchini Parmigiana (V) Scamorza Cheese 178 Beef Tartar 198 Beef Filet Grain feed Foie Grass Sauce, Black Truffle, and Baby Spinach 288 Crunchy Egg Yolk, Jerusalem Artichokes Mayura Rib Eyes 300gr Italian Tomato Gratin 368 Rocket Salad (V) 138 Celery Roots, Pear, Pecorino, Conﬁt Cherry Tomato, Walnuts SIDES Pan-Fried Baby Spinach 68 Mashed Potato 68 Roasted Tomato 68.

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Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments
applied sciences Article Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments Carlo Mengucci 1 , Davide Rabiti 1, Eleonora Urbinati 1, Gianfranco Picone 1, Raffaele Romano 2 , Alessandra Aiello 2 , Pasquale Ferranti 2 and Francesco Capozzi 1,3,* 1 Department of Agricultural and Food Sciences DISTAL, Alma Mater Studiorum University of Bologna, 47521 Cesena, Italy; [email protected] (C.M.); [email protected] (D.R.); [email protected] (E.U.); [email protected] (G.P.) 2 Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy; [email protected] (R.R.); [email protected] (A.A.); [email protected] (P.F.) 3 Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum University of Bologna, 47521 Cesena, Italy * Correspondence: [email protected] Featured Application: Food fraud detection via relaxometry and chemometrics. Abstract: The addition of frozen curd (FC) during the production process of “Mozzarella di Bufala Campana”, an Italian cheese with Protected Designation of Origin (PDO), is a common fraud not involving modifications of the chemical composition in the final product. Its detection cannot thus be easily obtained by common analytical methods, which are targeted at changes in concentrations of Citation: Mengucci, C.; Rabiti, D.; diagnostic chemical species. In this work, the possibility of spotting this fraud by focusing on the Urbinati, E.; Picone, G.; Romano, R.; modifications of the supramolecular structure of the food matrix, detected by time domain nuclear Aiello, A.; Ferranti, P.; Capozzi, F. magnetic resonance (TD-NMR) experiments, was investigated.
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Cheeses of Italy Hard 2396.Pdf
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Le Aziende Partecipanti All'edizione 2019
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Mozzarella Di Bufala
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Perfect Soft Mozzarella
Perfect Soft Mozzarella Andrea Pelati November 26, 2015 1 INTRODUCTION Worldwide, there are many recipes and various types of Mozzarella produced in response to market demands and consumers. This webinar does not aim to provide an ideal recipe for the production of a good Mozzarella. Rather it will provide guidance to a broader vision, for those who want to know and produce this wonderful cheese. The dairy technologist needs to know how to produce the best product based in context of the raw material and market demands they operate in. 2 Perfect Soft Mozzarella Mozzarella is the most important and well-known representative of ''Pasta Filata''cheese. • Mozzarella dates back to the Medieval age. • Originated in Southern Italy • Primitive conditions of transport meant that the milk from buffaloes and cows arrived at the processing sites already containing acid. This ensured that the curd produced was stretchy and elastic. • Now in Italy, Mozzarella represents 20% of the national dairy production. • Various types of Mozzarella are produced, differing in shape, moisture and taste. 3 PASTA FILATA CHEESE • Pasta Filata cheese is distinguished by how it is made: stretching with hot water. • No other cheeses are made this way. • When added to hot water, the protein properties in milk become ''plastic'' thanks to the demineralization of the curd (calcium minerals) due to the acids produced by natural fermentation or chemical. • Includes fresh cheeses such as Mozzarella, semi-mature or seasoned cheese as Caciocavallo, Provolone and Kashkaval. 4 SOFT MOZZARELLA Soft mozzarella, often called ''Fior di latte'' or ''Bocconcino '' is probably the most well-known and important type of Mozzarella.
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Amalfi To-Go Menu 04252020
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La Bufala Menu March 2021.Docx
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Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk
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