Ds of Neapolitan Arts and Crafts
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Toni's Fully Furnished Pizza Co. C/O 15Th Avenue and Chamberlains
Toni’s Fully Furnished Pizza Co. c/o 15th Avenue and Chamberlains Street, Rietfontein Tel: (012) 329 9000 or (012) 329 7435 www.tonipizza.co.za Pizza Pizza Pizzette 33cm 15cm Tomato Base, Mozzarella and Fresh Basil Margherita R 46-00 R 28-00 Balsamic Marinated Cherry Tomato, Rosemary, Olive Oil and Pizza Marinara Mozzarella R 59-00 R 32-00 Garlic, Mushrooms, Mozzarella and Truffle Oil Funghi (No Tomato Base) R 58-00 R 32-00 Mozzarella, Anchovy Fillets, Capers, Olives and Oregano Romana R 58-00 R 32-00 Roasted Vegetables, Mozzarella, Feta and Rosemary Mediterranea R 60-00 R 30-00 Provolone, Gorgonzola, Chorizo, Garlic, Lemon Zest, Cherry Provolone Tomato, Chilli and Rocket (No Tomato Base) R 69-00 R 33-00 Pears, Walnuts, Mozzarella and Gorgonzola Pizza alla Pera R 60-00 R 29-00 Sweet Peppers, Courgettes, Aubergines, Garlic, Fennel Seeds, Verdure Lemon Zest, Mozzarella, Olives and Capers R 65-00 R 32-00 Crème Frâiche Tomato Base, Prosciutto, Rocket and Olive Oil Prosciutto e Rucola R 69-00 R 34-00 Mozzarella, Salami, Prosciutto, Chorizo, Chilli and Olives Pizza con Carne R 85-00 R 35-00 Mozzarella, Provolone, Grano Padano, Gorgonzola and Quattro Formaggi a Sprig of Rosemary R 69-00 R 33-00 Roasted Butternut with Feta or Gorgonzola, Mozzarella and Butternut Pumpkin Seeds R 59-00 R 29-00 Garlic, Chilli, Avocado (When in season) or Artichokes, Rocket, Pizza Insalata Grano Padano and Toasted Pine Nuts (No Tomato Base) R 69-00 R 32-00 Artichokes, Olives, Ham, Mozzarella and Fresh Basil Carciofi R 68-00 R 33-00 Tandoori Chicken, Feta, Olives, -
Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -1
UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD CARRERA DE GASTRONOMÍA Proyecto de Intervención previo a la obtención del título de “Licenciado en Gastronomía y Servicio de Alimentos y Bebidas” “ELABORACIÓN DE MASA DE PIZZA, CALZONE Y FOCCACIA CON BASE EN TRES VERDURAS: ZANAHORIA, REMOLACHA Y CALABAZA” Directora: Mgst. Marlene del Cisne Jaramillo Granda C.I. 0101304129 Autores: Ana Cristina Zúñiga Arévalo C.I. 0105745921 Renato Alonso Córdova Guevara C.I. 0104556378 Cuenca, Enero de 2017 Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -1- UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD RESUMEN La pizza, calzone y foccacia son especialidades expeditas de la Cocina Italiana, que internacionalmente han sido introducidas en las cocinas del mundo a lo largo de la historia han tenido buena acogida, esto debido a que su elaboración es rápida, simple y económica, convirtiéndose en un alimento para todas las personas. El presente proyecto de intervención nos permitirá conocer de una manera distinta la elaboración de la masa de pizza, calzone y la foccacia, alimentos italianos, dándoles un toque tradicional, con productos que podemos encontrar dentro de los cultivos Azuayos que han sido desarrollados por muchos años, entre las cuales vamos a destacar la calabaza, zanahoria y remolacha, estos serán los productos en los que nos enfocaremos para la elaboración de este proyecto, brindando un sabor distinto y aplicando para este proyecto como principal técnica la del horneado. Palabras claves: pizza, focaccia, calzone, tradicional, cultivados, calabaza, zanahoria, remolacha. Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -2- UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD ABSTRACT The pizza, calzone and focaccia are all specialties of Italian Cuisine which have been introduced internationally to kitchens around the world. -
KINDER-PIZZA Für Unsere Kleinen Gäste PIZZA AUS DEM STEINOFEN Pizza-Flitzer ¤ 03601 423333
gültig ab 1. Oktober 2017 | Änderungen vorbehalten | Seite 1 PINOCCHIO BESTELL- & ABHOLKARTE Mindestbestellwert für Lieferungen innerhalb Mühlhausen: 10 Euro umliegende Dörfer auf Anfrage. Pizza-Flitzer ¤ 03601 423333 Öffnungszeiten: PIZZA AUS DEM STEINOFEN (bei Störung: 03601 4064147) 11-15 Uhr & 17-22 Uhr glutenfreie Pizza auf Vorbestellung mit je 2,00 ¤ Aufschlag mittel groß Fax: 03601 887637 Dienstag Ruhetag 1 Pizza Margherita 4,30 5,30 Tomatensoße, Käse mittel groß 21 Pizza Grandiosa 8,20 9,20 2 Pizza Cipolla 4,80 5,80 Tomatensoße, Käse, Salami, Tomatensoße, Käse, Zwiebeln Formforderschinken, Champignons, Thunfisch, Knoblauch-Olivenöl 3 Pizza Salami 5,30 6,30 Tomatensoße, Käse, Salami 22 Pizza Pinocchio 8,20 9,20 Tomatensoße, Käse, Salami, Form- 4 Pizza Prosciutto 5,30 6,30 vorderschinken, Artischocken, Peperoni, Tomatensoße, Käse, Paprika, Zwiebeln, Champignons Formvorderschinken 23 Pizza Marinara 8,20 9,20 5 Pizza Funghi 4,80 5,80 Tomatensoße, Käse, Thunfisch, Krabben, Tomatensoße, Käse, Champignons Muscheln, Knoblauch-Olivenöl 6 Pizza Rustica 5,50 6,50 24 Bon Appetito 8,20 9,20 Tomatensoße, Käse, Salami, frische Tomaten. Mozzarella, Broccoli, Champignons Formvorderschinken, Champignons 7 Pizza Deliziosa 5,50 6,50 P1 Pizza Bolognese 5,50 6,50 Tomatensoße, Käse, Champignons, Fleischsoße, Käse Formvorderschinken P2 Pizza Vanessa 8,20 9,20 8 Pizza Hawaii 5,50 6,50 Tomatensoße, Käse, Blattspinat, Tomatensoße, Käse, Ananas, Räucherlachs, Mozzarella Formvorderschinken P3 Pizza Quattro Formaggio 6,60 7,60 9 Pizza Hawaii Vegetaria 5,50 -
Download Carry out Menu
everages 1.00 Coke products in cans Bottled water esserts Ask about our homemade desserts. atering We’ve been catering for over 25 years and have done every type of celebration from small birthdays and office meetings to large weddings and promotions. We offer a large range of services from simple delivery to a full wait staff, linens and china. A standard or custom menu can be designed to fit within your budget. For a full catering menu go to www.italiancreations.net or call us at 216.226.2282 for more details. ourmet talian ood G I F Carry Out / Delivery / Catering Hours: 16104 Hilliard Road Lakewood, OH 44107 Tuesday thru Friday 11am to 7pm 216.226.2282 Saturday 4 pm to 7pm We love food! All our food is homemade and never contains artificial flavoring or coloring, preservatives, MSG or sulfates. ppetizers izzas reations Soup of the Day cup 2.95 bowl 3.95 reate Your Own personal small large x-large sheet* C C pecialty Pizzas small large x-large sheet* andwiches & raps plain cheese: 5.95 8.95 11.95 13.95 23.95 S Caprese fresh mozzarella, sliced tomato, roasted red peppers, 13.95 17.95 20.95 29.95 and fresh basil served with pesto crouts 6.95 per topping: 1.50 2.00 2.50 3.00 4.50 Sandwiches are served on toasted ciabatta bread Bruchetta with garlic crouts 5.95 Roasted Red Pepper Pizza sweet red pepper sauce, or can be made in a flour tortilla as a wrap. Sauces: garlic & oil, marinara, pesto, roasted red pepper Artichoke and Feta Bake ricotta, feta, rosemary, tomatoes, Subs are served on hoagie rolls. -
The History of Pizza
LOILTl20o7 10:27 AM History of Pizza by Lucy Gordan rEPlC'U REAN-'f RAV ELER.com Home EO.CUTCANTAStiNqROOM CONINECTION Eoicurean Traveler THE PIZZA Discussion text @ 2oo7 by Lucy Gordan BesggIslEs Contact !15 Naples,May t,2OO7 Site Mao !L__- r:-L^_ ;--^ri-larrr aama ra ThinkItaliancuisineandthreedishesimmediate|ycometo'"';-;. Media Kil ::;;;-*'-i^-.t^ anA nizza vct none of them :l 'h la .s{!Ee\r-h. BavAreawinewriters ffiffi:illH,,r'."fiffiur"*"',":*,",*:*ll, il Links bornmore than 3,000 years ago in ancientEgypt, !l .q[f LSf*Aa*{gl*-' etymologists believe the term "pizza" is derived from an gtr+Jiilr"T'-T,.T]#,J,.::f,:#l;tl.;",''ilh*"fii^"il':ffiil --rE*- ,rt) fz'e\ PizzaOvens & Preo pluck.',This word appearsfor the first time in a Neapolitan Tables dialect- "picea" or'"pizl" - as earlyas the year 997 AD" ffi=.srf:tl";,*" i5*:ili,fnl ;*iir*m"n[*;{ rft:'-" il $'ffi $ Now! r www.EquipmentsupplyCo.compizza, made with flour, yeast, Salt, and water, has obviOus I pita.and analogiesin Greek, Turkish, and Middle Eastern i Brickpizza ovens lu:,,:"-9',o1:-1.f::l::::1:^r'I"^I::::T.:!:::.?:::3"'.'iis.definitelythe singlefood most firmly associated sourcesfor qualitybrick but it pizzaovensatbestwithlta|yandinparticularwithNap|es'Thefirst prices.order now! pizzabrickoveninfo fl:::fr:ffill'i'ni,''l3lin?:"'ilJ::.",T:"#llffi'I"Tfl.,* pizzasovens. But it was pizzawithout mozzarellaand tomatoes. and Naplesafter the fall of commercial pizza oven when the Lombardsinvaded the boot and settled betweenRome Conveyorovens for hish- theRo-AaJr t.qry,=$grr brorshtbuffaloeswitqt*T ry-pt9::?1111t::t^T:-t-t1fl,':: i|orn foodoperations Neaporitansaitors broueht the first seeds www.Star-Mfg.com I,Ft.lrq'ii'iojo.ur tesend, lJ- from Peru. -
Starters Neapolitan Pizza
STARTERS ARTICHOKE SPINACH DIP $5.95 BRUSCHETTA $5.95 ITALIAN FLAT BREAD $4.95 FLAT BREAD WITH MOZZARELLA $5.95 SALADS BEVERAGES Small $5.25 Large $6.95 SODA POP $1.75 Pepsi, Diet Pepsi, Mountain Dew, Sierra Mist, POMPEII SALAD Wild Cherry Pepsi, Brisk Iced Tea Mixed greens, pistachios, parmesan & prosciutto WINE $4.95 in a balsamic vinaigrette Red: Merlot, Chianti, Shiraz, Pinot Noir, Cabernet Sauvignon, CHOPPED ITALIAN SALAD Mixed greens, assorted meats & cheeses, White: Riesling, Pinot Grigio, Chardonnay, pepperoncini & tomatoes in a red wine vinaigrette Sauvignon Blanc BEER $4.95 GRECO SALAD Leinies, Surly, Sam Adams and Sierra Nevada Romaine, kalamata olives, feta & pepperoncini in a red wine vinaigrette MILK $1.75 CAESAR SALAD Desserts Romaine & parmesan in a classic Caesar dressing Add Chicken $1.50 CHEESECAKE $5.00 ÉCLAIRS $4.95 CAPRESE SALAD Fresh mozzarella, tomatoes, basil & olive oil TIRAMISU $5.25 TUSCAN SALAD NEAPOLITAN PIZZA Mixed greens, pepperoni, prosciutto, tomatoes, kalamata olives & mozzarella in an Italian dressing 763-633-1222 CHICKEN GORGONZOLA POMPEII PIZZERIA Spinach, feta, tomatoes, artichoke hearts, chicken & 315 Jackson Avenue HOURS: gorgonzola cheese in a gorgonzola dressing. Elk River, MN 55330 Monday – Friday Open at 11 a.m. Phone: 763-633-1222 Saturday – Sunday Open at 10:00 a.m. www.pompeiipizzeria.net POMPEII NEAPOLITAN PIZZAS At Pompeii Pizzeria our hearth oven reaches temperatures over 750° MARGHERITA CLASSIC farenheit, cooking artisan pizzas to create an authentic Neapolitan experience. The small batches of dough made Our Margherita style Neapolitan pizzas are made with fresh Our Classic style Neapolitan pizzas are made with fresh daily are always at the right stage of development for mozzarella, Sicilian olive oil, parmesan cheese, sea salt, mozzarella, Sicilian olive oil, parmesan cheese, sea salt, the perfect crust. -
The Corazzieri, the Italian Corps of Cuirassiers
The Corazzieri, the Italian Corps of Cuirassiers The Origins The first trace of a company of Archers and Squires entrusted with task of guaranteeing the security of the residence and of the members of the House of Savoy dates back to the 15th Century. The corps was established when Emmanuel Philibert, Duke of Savoy, (1553-1580) nicknamed “Testa di Ferro” (Ironhead), created the “Guard of Honour of the Prince”, a company of about fifty men under the command of a captain who had their baptism of fire in the victorious battle of St. Quintin, on the 10th of August 1557. After having been constantly amplified, in terms of men and tasks, in the 1630s the unit comprised at least 400 men divided into four companies, one of which was the “Company of His Highness’s Cuirasses”, whose members began to wear the monogram of the State authority on the breastplate of their armours. Despite the constant change in institutional forms, this tradition has been handed down to our days. From Victor Amadeus II to Victor Emmanuel I Under the long reign of Victor Amadeus II (1675-1730), the different units of the security and ceremonial guards were merged into a single corps called the "Guardie del Corpo" (“Body Guards”), which was subdivided into four companies of Body Guards, one company of the Guards of the Door and one company of the Swiss Guards. From then and through another century, few changes were made to the uniforms or to the composition of the unit, which was deployed in normal institutional tasks as well as in frequent war campaigns, where they distinguished themselves for their excellence. -
LOST and BEAUTIFUL (Bella E Perduta) a Film by Pietro Marcello
LOST AND BEAUTIFUL (Bella e Perduta) A film by Pietro Marcello 87 minutes/ DCP/ 1.85:1/ 5.1/ Italy/In Italian with English Subtitles/16 mm Release 9th July 2021 – in conjunction with Martin Eden FOR ALL PRESS ENQUIRIES PLEASE CONTACT: Sue Porter/Lizzie Frith – Porter Frith Ltd Tel. 07940 584066/07825 603705 [email protected] FOR ALL OTHER ENQUIRIES PLEASE CONTACT Robert Beeson – [email protected] Dena Blakeman – [email protected] Unit 9, Bickels Yard 151 – 153 Bermondsey St London SE1 3HA [email protected] SYNOPSIS Despite death threats from the Mafia and his country’s general apathy, a humble shepherd, Tommaso, takes it upon himself to look after the abandoned Bourbon palace of Carditello, north of Naples, deep in the heart of the ‘Land of Fires.’ One day, Tommaso suffers a heart attack and dies: but not before making a final wish. He summons a masked character named Pulcinella to rescue a buffalo calf called Sarchiopone from the forsaken palace. Together, man and beast, embark on a long journey through a lost and beautiful Italy, searching for something which may no longer exist. Shot on expired 16mm stock, Lost and Beautiful is a ravishing work that (after The Mouth of the Wolf) presaged the arrival of an extraordinary new filmmaker. Further information and downloads here Photo sets for download – here CAST Tomasso Tomasso Cestrone Pulcinella Sergio Vitolo Gisuino Gisuino Pittalis Sarchiapone (voice) Elio Germano Teresa Teresa Montesarchio Raffaele Raffaele Montesarchio CREW Director Pietro Marcello Script -
VY 22 INOVACE AJ MAR 20 Učební Materiál Sada: Kultura a Reálie Anglických Mluvících Zemí Téma: US Culture – New York Style Pizza Autor: David Marshall, B
VY_22_INOVACE_AJ_MAR_20 Učební materiál Sada: Kultura a reálie anglických mluvících zemí Téma: US Culture – New York Style Pizza Autor: David Marshall, B. A. Předmět: Anglický jazyk Ročník: 2-4. ročník - VG Využití: Učební materiál pro výuku anglického jazyka Anotace: The worksheet can be used when introducing or reviewing Food in English-speaking countries. Students complete a gap-fill exercise and then complete reading comprehension questions. Gymnázium Vincence Makovského se sportovními třídami Nové Město na Moravě New York Style Pizza Pizza is surely one of the world’s favorite foods. Everyone knows it originated in Italy, but now it can be tasted at restaurants, food stands, pubs, and pizzerias around the world. Perhaps one of the most famous styles of Pizza comes not from Italy however, but from New York. Take a look and see what makes New York style pizza so popular. What Is New York Style Pizza? Use these words to fill the gaps: coal, sauce, pie, unique, immigrants, on the go, nowadays, toppings, slice, crust If you’ve ever been to New York City, you surely found the time to grab a _____ of pizza. NYC is home to hundreds of slice joints, pizzerias, and pizza restaurants serving the city’s iconic and ______ pizza. The New York style slice grew out of Neapolitan style pizza when Italian __________ brought pizza to NYC—and America—in the early 1900s. New York style pizza has slices that are large and wide with a thin _____ that is foldable yet crispy. It is traditionally topped with tomato _____ and mozzarella cheese, with any extra ________ placed on top of the cheese. -
Neapolitan Pizza | Appetizer | Salad | Dessert | Coffee | Tea | Beer | Wine Housemade Meatballs with Fresh Mozzarella 7.95
NEAPOLITAN PIZZA | APPETIZER | SALAD | DESSERT | COFFEE | TEA | BEER | WINE HOUSEMADE MEATBALLS WITH FRESH MOZZARELLA 7.95 BURRATA WITH MELON & PROSCIUTTO 11.45 MOST OF OUR FOOD PRODUCTS ARE NON-GMO APPETIZER (ANTIPASTO) All appetizers are served fresh with balsamic reduction and wood-fired Neapolitan bread. HOUSEMADE MEATBALLS WITH FRESH MOZZARELLA BEST SELLER 7.95 angus beef, fresh mozzarella, Italian marinara sauce, parmesan, basil HOUSE MEAT BOARD BEST SELLER 11.45 prosciutto, spicy Italian salami (calabrese), Neapolitan salami, rosemary ham (cotto). served with mustard and kalamata olives HOUSE CHEESE BOARD 11.45 black truffle cheese (sottocenere al tartufo), fresh mozzarella, goat cheese, gorgonzola, parmigiano-reggiano. served with dried apricots, dates, walnuts and honey BURRATA CAPRESE 9.45 burrata, arugula, grape tomatoes, Italian vinaigrette dressing, housemade pesto, extra virgin olive oil BURRATA WITH MELON & PROSCIUTTO BEST SELLER 11.45 burrata, melon, prosciutto, extra virgin olive oil HOUSE MEAT & CHEESE PLATE (SERVES 2) 17.95 black truffle cheese (sottocenere al tartufo), goat cheese, parmigiano-reggiano, rosemary ham (cotto), prosciutto, spicy Italian salami (calabrese). served with mustard, kalamata olives, dried apricots, dates, walnuts and honey GARLIC BREAD 4.95 garlic, parsley, parmesan, extra virgin olive oil HOUSE MEAT BOARD 11.45 MOST OF OUR FOOD PRODUCTS ARE NON-GMO CLASSIC NEAPOLITAN PIZZA (PIZZA CLASSICA NAPOLETANA) Our signature Neapolitan dough – light, thin, soft and chewy, with a high crust. Made from 4 -
Programa.Pdf
Wednesday, September 13th 2017. Salón de Actos: 9:00-10:00 Presentation: Kings & Queens 6: At the Shadow of the Throne Announcement of the winners of the second edition of the prizes given by the Royal Studies Journal and Christ Church Canterbury University. Announcement of the next Kings & Queens congress Keynote Opening Lecture given by Luis Antonio Ribot García (Royal Academy of History of Spain/UNED). 10:00-10:30-Break Salón de Actos Sala A Sala B Aula 331 10:30-12:00 At the shadow of the French and The Long Shadow of Ancient Sources and The court of Portugal at navarrese thrones: political the Throne: Managing the study of royal the end of the Medieval influence of consorts, princesses the Wider Dynastic power. Age. and princes. Network in the Seventeenth Century. Chair: Kristin Bourassa Chair: María Barreto Chair: Zita Rohr (University of South (University of Southern Dávila (CHAM). Wales, Sydney). Chair: Julio Arroyo Denmark). Vozmediano (UNED. -André Madruga Coelho -Eleonora Belligni (Università degli -Aleksandra Kleczar (CIDEHUS, University of Studi of Turin): King’s daughter and -Jonathan Spangler (Institute of Classical Évora): “From “sustainer of reformers”: The (Manchester University): Philology, Jagiellonian princedom to kingship: troubled life of Renée de France”. “Don’t forget me! The University): the dukes of Beja in the Courtenays emerge from “Philobasileus and context of the -Elena Woodacre (Winchester the shadows and demand Philalexandros. Craterus Portuguese late Medieval University): Carlos de Beaumont: in recognition as cousins of and Hephaestion in Monarchy (1453-1495). the shadow or shadowing Joan of Louis XIV , princes of his ancient sources”. -
Vincenzo Gemito (1852-1929) October 2019 Sculptor of the Neapolitan Soul from 15 October 2019 to 26 January 2020
PRESS KIT Vincenzo Gemito (1852-1929) October 2019 Sculptor of the Neapolitan soul from 15 October 2019 to 26 January 2020 Tuesday to Sunday 10am to 6pm INFORMATIONS Late opening Friday until 9pm www.petitpalais.paris.fr . Museo e Certosa di San Martino, Photo STUDIO SPERANZA STUDIO Photo Head of a young boy Naples. Fototeca del polo museale della campaniaNaples. Fototeca Vincenzo Gemito, PRESS OFFICER : Mathilde Beaujard [email protected] / + 33 1 53 43 40 14 Exposition organised in With the support of : collaboration with : Vincenzo Gemito (1852-1929), Sculptor of the Neapolitan soul- from 15 October 2019 to 26 January 2020 SOMMAIRE Press release p. 3 Guide to the exhibition p. 5 The Exhibition catalogue p. 11 The Museum and Royal Park of Capodimonte p. 12 Paris Musées, a network of Paris museums p. 19 About the Petit Palais p. 20 Practical information p. 21 2 Vincenzo Gemito (1852-1929), Sculptor of the Neapolitan soul- from 15 October 2019 to 26 January 2020 PRESS RELEASE At the opening of our Neapolitan season, the Petit Pa- lais is pleased to present work by sculptor Vincenzo Gemito (1852-1929) that has never been seen in France. Gemito started life abandoned on the steps of an or- phanage in Naples. He grew up to become one of the greatest sculptors of his era, celebrated in his home- town and later in the rest of Italy and Europe. At the age of twenty-five, he was a sensation at the Salon in Paris and, the following year, at the 1878 Universal Ex- position.