Carry-Out & Delivery Menu $2.00 Off $3.00
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Of Italy Raviolitoasted ROMA 2/3 LB 416040 a Taste of Italy Appetizer Items
A Taste of Italy RavioliToasted ROMA 2/3 LB 416040 A Taste of Italy Appetizer Items ................................................................... 5 Cheese Basics Article .................................................. 6 - 10 Premium Pizza Cheese ......................................................... 8 Classic Mozzarella Cheese .................................................. 8 Wisconsin Mozzarella Cheese ............................................. 11 Pizza Dough & Crust Items ................................................ 12 Tomatoes & Sauce ............................................................. 12 Toppings ............................................................................ 13 Pasta & Meatballs ....................................................... 14 - 15 Veal Items .......................................................................... 16 Italian Sub Shop ................................................................. 17 Charcuterie & Specialty Cheeses ................................ 18 - 19 Dressings, Oil & Vinegar ...................................................... 20 Fries ....................................................................................21 Pizza Boxes ........................................................................21 Desserts ............................................................................. 22 A Taste of Italy | page 3 Every Tomato Is Vine-Ripened to Perfection. Whole, diced, ground, peeled, puréed, pastes, and sauces, every Roma canned tomato product -
American Pizza: Tradition and Trends
MONOGRAPH AMERICAN PIZZA AMERICAN PIZZA — TRADITIONS AND TRENDS By Regi Hise Developed by foodtrends In the course of only Over the course of only a few decades, AMERICAN AS APPLE PIE Americans’ appetite for pizza has a few decades, pizza has made it a lunch, dinner and snack There is a saying in the United States become one of America’s time favorite. Americans eat almost that something truly American is 175 acres of pizza a day. In one year favorites foods, spawning “American as Apple Pie.” Based on that converts to an amazing 64,000 consumption, pizza is much more a multi-billion-dollar acres or 100 square miles. That’s more American than the proverbial “Apple industry in the process. than enough pizza to cover all of Pie.” Perhaps the phrase should be Mexico City. Pizza is synonymous with “As American as Pizza”; over the cheese and Americans’ love last 30 years Americans have had a for pizza has played a key continuing love affair with pizza, and from the time most consumers first role in driving U.S. cheese taste pizza, it’s “love at first bite.” consumption since the early 1970s. In fact, the two most popular toppings on pizza are cheese and extra cheese! 1 e2.1 MONOGRAPH ■ AMERICAN PIZZA PIZZA IS BIG BUSINESS PIZZA COMES TO AMERICA AMERICAN GIs DISCOVER PIZZA IN ITALY Pizza has grown into a multi-faceted The United States is a nation of immigrants, industry that accounts for $25 billion in and many of our culinary traditions come It was not just Italians coming to America sales annually. -
Sandwiches... Pizza Hom E of the Frozen Fishbow L
Sandwiches... All Sandwiches 10.50 Includes a Choice of Fries, Steamed Garlic Butter Broccoli, Pasta, a Bowl of Soup or Italian Slaw. Add Cheese to Any Sandwich 1.00 Provolone, Swiss, American, Mozzarella, Cheddar, Pepper Cheese The Famous Parmiciano Chicken Parmiciano We’ve lost count! Millions sold since 1957! Rigazzi’s Turkey Melt St. Louis Special Turkey, Bacon, Pizza Cheeses, Lettuce, Tomato, Mayo and Dijon. ro Roast Beef in Gravy, Pepperoni, our Pizza Cheese Served Hot of the F zen Fis with Black Olives on Garlic Bread e hb Golden Fried Fish om ow Chicago Special (Just like on Friday’s Lunch Line!) H l Roast Beef in Gravy, Salsiccia, Canadian Bacon and our Pizza Cheese Rigazzi’s Italian Meatball with Meat Sauce Italian Beef Hero Grilled Veggie Delight Roast Beef in Gravy, Melted Pizza Cheese on Garlic Bread Grilled Zucchini, Assorted Peppers, Onions, Spinach and Tomato, Italian Sausage topped with Asiago and our Pizza Cheese and Pesto Sauce on With or Without Green Pepper. Try it with our Pizza Cheese! a toasted Whole Wheat French Bread Mark’s Special All American Steak 14.50 Combo of Meatballs, Salsiccia, Pepper Cheese and Green Peppers Tender Marinated Steak, Sautéed Mushrooms and Onions on Joan’s Torpedo Cheese Garlic Bread with Au Jus, Lettuce and Tomato Pizza Sauce, Ham, Turkey, Beef, Salami, and Cheese on Garlic Bread Lou’s Special Triple Decker ...and Burgers Ham, Turkey, Bacon, American Cheese, Lettuce, Tomato and Mayo Rigazzi’s The Original since 1957 Beef Gorgonzola 10 ounces! Freshly formed! Charbroiled and perfectly -
Menupro Lombardi Menu Dec 22 2015
LOMBARDI'S Sorry... CASH ONLY AMERICA'S FIRST PIZZERIA APPETIZERS Credit/ Debit Not Accepted EST 1905 No substitutions (ATM available) HOUSE SALAD { Organic mixed greens, mushrooms, red onions, ripe tomatoes in our house vinegarette $9.00 CAESAR SALAD { Traditional dressing infused w. anchovies. Served w. rustic toasted croutons & topped w. shaved parmesean cheese. .......................................................................................................................................... $11.00 CLASSIC WEDGE SALAD { Iceberg wedge lettuce served w. House-Made chunky blue cheese, chopped tomatoes, red onions & bacon bits ............................................................................................................................ $11.00 GRANDMA GRACE'S MEATBALLS { Two 4 oz. Meatballs (beef & pork). Topped w. Grandma's Sunday Gravy & Shaved Romano Cheese. .............................................................................................................................. $11.00 BREAD STICKS & SAUCE { Warm & Soft. Baked & Served w. Side of Tomato Sauce ....... Sm 7.50 Lg. 10.50 BRUSCHETTA ON RUSTIC BREAD { Chopped vine ripe tomatoes seasoned with onion, basil, grated romano, salt & pepper- cut in 4 pieces. ........................................................................................................................ $9.00 TOMATO & MOZZARELLA { Three wholemilk mozzarella balls w. sliced fresh grape tomatoes topped w. extra virgin olive oil. ..................................................................................................................................................... -
Frozen Pizza on the Rise
TEST ᮣ Frozen pizza PIZZA on the rise Oven-rising crusts have helped boost the quality of frozen pizzas. The best are on a par with pizzeria-chain pizzas. hen we last tested frozen pizzas in 1997, only a few exhibited the kind of quality that would make them acceptable substi- W tutes for the real thing. Since then, manufac- turers have introduced more products with innovations such as crusts that rise and bake in the oven serving, too. and novel toppings such as chicken. These For nicely cooked days, you’ll find a number of frozen pizzas crusts, forget the pan. that are more than decent in quality— We often got better results indeed, some are comparable to pizzas with oven-rising-crust pizzas offered by the national chains. when we baked them directly on That’s what we concluded after taste- the oven rack, as called for by the testing more than 30 frozen pizzas (cheese, “crisper-crust” directions noted on most pepperoni, and “gourmet” chicken versions) packages. When we baked some of the piz- plus seven pies from four leading national zas on a cookie sheet or foil—or when we to ones resembling white bread, pastry pizza chains. We also tested another super- placed foil on the oven bottom to catch (think biscuit or pie crust), or crackers; market route to pizza, using a Boboli non- dripping cheese—the crust was often par- some crusts were stuffed with cheese or frozen, ready-made crust and Boboli sauce tially undercooked, even if we kept the pizza sauce. -
PIZZA CHEESE 5"ROUND MAX CN WG Page 1 of 1
Martin Bros - PIZZA CHEESE 5"ROUND MAX CN WG Page 1 of 1 PIZZA CHEESE 5"ROUND MAX CN WG Item Number: 950390 Brand: GILARDI Manufacture #: 7738712514 Vendor: CONAGRA PACKAGED FOODS Pack Size: 60/5.05 OZ Quantity On Hand: 19 Number of Servings: 60 Category: Appetizers, Frozen GTIN: 10077387125142 Description: PIZZA CHEESE 5"ROUND MAX CN WG Specific Requirements (Food) Features & Benefits: Lunch aRound 5" pizza that provides 2.5 breads and 2 meat/meat alternates, 1/8 cup veg Contains Milk Contains Soy Serving Suggestions: Main menu or ala carte. Use as a base and add toppings to allow consumers to customize pizza. Contains Wheat NOI Iowa Preparation & Cooking: Note: Ovens will vary. Please adjust time and temperature accordingly. Refrigerate or discard any unused portion. Convection Oven: Bake at 350 F° for 13 to 15 minutes or until internal temperature reaches Nutrition Facts a minimum of 165°F. Conventional Oven: Bake at 400°F for 13 to 15 minutes or Serving Size 5.05 OZ (5.05 OZ) until internal temperature reaches a minimum of 165°F. Servings Per Case: 60 Storage & Usage: Follow the Food Code Calories: 340 Cal. from Fat: 90 % Daily Value* Ingredients: Water, Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Total Fat: 10 g 15 % Cultures, Salt, Enzymes), Whole Wheat Flour, Enriched Wheat Flour (Wheat Saturated Fat: 3.5 Flour, Malted Barley Flour, Wheat Starch, Niacin, Reduced Iron, Thiamine 18 % g Mononitrate, Riboflavin, Folic Acid, Tricalcium Phosphate), Tomato Paste (Not Trans Fat: 0 g 0 % Less Than 31% Ntss), Soy Flour, Vegetable Oil (Soybean Oil, Partially Cholesterol: 10 mg 3 % Hydrogenated Soybean Oil With Citric Acid [Added As A Preservative]), Contains Less Than 2% Of: Casein, Milk Protein Concentrate, Dextrose, Pizza Sodium: 700 mg 29 % Seasoning (Salt, Sugar, Onion Powder, Spices, Xanthan And Guar Gum, Garlic Total Carbs.: 43 g 14 % Powder, Potassium Sorbate, Citric Acid), Soybean Oil, Modified Corn Starch, Diet. -
Carry-Out & Delivery Menu $2.00 Off $3.00 Off $5.00 Off
BEVERAGES We are the only pizzeria in the Chicagoland area that serves DAILY SPECIALS ITALIAN FAVORITES Proud Member Chicago, East Coast and Neapolitan style pizza under one roof! $2.00 OFF Available for Carry Out/Delivery Only Served with Soup or Salad, Pasta & Bread CAN OF POP 1.40 20 OZ POP 2.10 IBIE LAS VEGAS TUESDAY FRIDAY CHICKEN 17.50 WINNER ANY 14-16-18" PIZZA BBQ, Baked or Fried Chicken Dinner 10.95 Eggplant Parmigiana Dinner 12.95 6-PACK OF POP 7.50 2016 GOLD MEDAL Stuffed Shells 12.50 Jumbo Shrimp Dinner (fried or grilled) 15.95 PARMIGIANA FRANCESE 2-LITER OF POP 3.95 "BEST GLUTEN FREE PIZZA WEDNESDAY SATURDAY Breaded and baked with mozzarella and Egg battered in a white wine and lemon BOTTLED WATER small 1.45 large 2.25 IN AMERICA" parmesan cheese in a marinara sauce butter sauce Spaghetti or Mostaccioli 11.95 Full Slab of Ribs 18.95 SPARKLING WATER 25oz 3.95 (with Italian Sausage or Meatballs) Pot Roast Dinner 15.95 VESUVIO SAN PELLEGRINO 2.35 Before tax and delivery. One coupon per order. Olive oil, garlic, white wine, peas, roasted potatoes, For carry-out and delivery only. Must mention All Timpanos 15.95 SUNDAY EGGPLANT PARMIGIANA 14.95 (Aranciatta, Limonata, Blood Orange) coupon when ordering. Not to be used for roasted peppers & fresh herbs THURSDAY Homemade Lasagna Dinner 13.50 Battered eggplant baked with ricotta, PEACE TEAS (Assorted Flavors) 1.99 catering orders. Can not be used when MARSALA mozzarella & parmesan cheese in a marinara sauce ordering from secondary online services Baked Rigatoni 11.95 12"x16" Grandma -
Carry-Out & Delivery Menu
We are the only pizzeria in the Chicagoland area that serves BEVERAGES Proud Member Chicago, East Coast and Neapolitan style pizza under one roof! TRIPLE P'S DAILY SPECIALS ITALIAN FAVORITES DINNER SPECIALS Served with Soup or Salad, Pasta or Potato & Bread CAN OF POP 1.40 IBIE Las Vegas WINNER PANINOS Chicken Cipriani & Chicken Vesuvio only served with choice of soup or salad 6-PACK OF POP 7.50 GOLD MEDAL 20 OZ BOTTLE OF POP 2.30 2016 MONDAY CHICKEN CIPRIANI 17.95 CHICKEN VESUVIO 17.95 "Best Gluten Free Pizza PIATTI PICCOLI Chicken Parmigiana Dinner 13.95 FRIDAY Stuffed chicken breast with spinach, artichoke and Olive oil, garlic, white wine, peas, fresh herbs, 2-LITER OF POP 4.35 in America" 14" Cheese Thin Crust Pizza Only 12.00 Eggplant Parmigiana Dinner 11.95 prosciutto in a pesto cream sauce served over roasted peppers and roasted potatoes (no pasta) SMARTWATER 1L 2.95 (Extra Charge for Toppings) Alaskan Cod Dinner 13.95 fettucine pasta CHICKEN PARMIGIANA 17.95 SMALL BOTTLED WATER 1.45 small plates/half orders TUESDAY Any 18" Pizza with 2 or more Toppings 3.00 OFF CHICKEN LEMON ROSEMARY 17.95 Breaded and baked with mozzarella and MINUTEMAID JUICE (Apple, Cranberry, Orange) 2.25 BBQ, Baked or Fried Chicken Dinner 10.50 SATURDAY Grilled in lemon rosemary chardonnay wine sauce parmesan cheese in a marinara sauce FERRARELLE SPARKLING WATER 16.9oz 3.95 14" Cheese Grandma Pie 14.00 Full Slab of Ribs 17.95 CHICKEN MARSALA 17.95 SAN PELLEGRINO (Aranciata, Limonata, Blood Orange) 2.35 (Extra Charge for Toppings) Pot Roast Dinner 15.95 Cremini -
Paninos Pizzeria
MEMBER PROUD PANINOS PIZZERIA Our Artisan Neapolitan and East Coast Pizzas are naturally leavened with a “Mother” strain of the starter yeast called “Camaldoli” which comes from Naples, Italy. Its origin goes back to the 1800’s where the first pizzas were made. Very few pizzerias in the United States make it the old fashion way, using natural yeast, which is allowed to ferment over 24-48 hours to develop its flavor and unique style crust. We at Panino’s are proud to adhere to the standards of the old school pizzerias and the art and craft of the great Pizzaiolis who started the legacy over a hundred years ago in Naples, Italy - the birthplace of pizza. This legacy was later continued in the U.S. with the arrival of Italian immigrants in the late 19th century who would peddle pizzas in the streets screaming “Ah Beetz” or “Two cents a chew”. We vow to carry-on this leagacy and provide you with traditional style of pizzas from Naples, Chicago and the East Coast... Enjoy! APPETIZERS BRUSCHETTA (3pcs) 7.50 BURRATA BOAT 12.95 Toasted rustic bread toppped with tomatoes, Creamy Burrata cheese, arugula, cherry basil, fresh mozzarella, roasted peppers and olive oil tomatoes topped on our boat shaped artisan pizza dough drizzled with olive oil and a balsamic-fig syrup FRIED ZUCCHINI 6.95 Lightly floured and fried, served with FRIED CALAMARI 13.50 creamy garlic and parmesan cheese Our delicious calamari fried to perfection, served with marinara sauce and lemons SAMPLER PLATTER 15.95 Mozzarella sticks, toasted ravioli, fried zucchini, GRILLED CALAMARI -
Official Catalogue 2019
® 29a INNOVATIVE PIZZA OVENS FROM MARKET LEADING MANUFACTURERS )&5)&3$00,*/(0/("4ý<3&%#:800%03108&3&%#:&-&$53*$*5:ý5)& &45*$3"/(&0'$0..&3$*"-1*;;"07&/4'30.-'"30ý ý7&#" ")-&/"/%00%50/&"3&%&4*(/&%'03130'&44*0/"-,*5$)&/4"/% %&-*7&306545"/%*/($0/4*45&/$:ý$"1"$*5:"/%41&&%þ ^^^QLZ[PJJV\RcPUMV'QLZ[PJJV\Rc ® The European Pizza & Pasta ShowTM 13-15 NOVEMBER 2019 OLYMPIA LONDON Table of content Foreword - Jim Winship, Director, PAPA .........................................................5 Foreword - Enrico Fama, Director, Ristorazione Italiana Magazine...........7 Foreword - Ava Blagoeva-Duschell, MD, EPPS............................................... 9 Visitor Information .......................................................................................... 11 The EPPS Cooking Stages Programme..................................................... 15-17 European Pizza Championship, Judges & Competitors ............................ 19 Pizza & Pasta Chefs of the Year, UK Finals ............................................ 22-23 EPPS Floorplan ................................................................................................. 26 List of Exhibitors ........................................................................................ 27-28 EPPS Sponsors .................................................................................................. 30 Exhibitor Listings ....................................................................................... 31-50 3 WWW.PIZZAPASTASHOW.COM Pizza, Pasta and Italian Food Magazine -
The Essential Guide to Brooklyn Pizza - Zagat Page 1 of 9
The Essential Guide to Brooklyn Pizza - Zagat Page 1 of 9 NEW YORK CITY MORE GUIDE The Essential Guide to Brooklyn Pizza Brooklyn is home to hundreds of pizzerias, from classic corner slice shops to historic coal-burning icons. And adding to the already long list of beloved pizzerias, Brooklyn has experienced a second wave of pizza dominance: new-school spots placing a premium on quality dough and local ingredients, and in turn added a new and delicious dimension to the Credit: Roberta's pizza scene. Old or new, we think that you need to know (and eat) them all. Put this list in your back pocket on your next BK pizza crawl. Old-school Juliana’s Patsy Grimaldi is behind this DUMBO pizzeria, a revival of his original business Grimaldi's. The story is circuitous but the gist is this: After running Grimaldi's in the same location, Patsy sold his business to travel with his wife. When the restaurant space (with its coal oven) became available again a decade later, Grimaldi decided he missed the business and wanted to return to pizza as a way of life. He reopened Grimaldi's as Juliana's in 2012, named after his mother, and the owners of the Grimaldi's name moved their pizzeria next door. Juliana's serves classic, thin-crust pies made simply. The tomato sauce sings of pure tomato flavor because nothing is added to it. The tomatoes are sourced from Italy. Must-order: For first-timers, get the Margherita pie. Return guests should try the roasted peppers, sweet and savory at the same time, or the #1: a white pie with scamorza affumicata, mozzarella, pancetta, scallions and Oregon-grown white truffles in olive oil. -
STOP! First Time? for a More Enjoyable Experience Please Read Please Note Because of Our Process This Pizza Is Not Designed for Takeaway
STOP! First Time? For a more enjoyable experience Please Read Please note because of our process this pizza is not designed for takeaway. It is best hot out of our oven. ABOUT US & ABOUT OUR PIZZA True Italian Pizza Faithful to Authentic Neapolitan Traditions Not your ordinary pizzeria!® What to Expect When Dining With Us The Experience: Ours is a very casual restaurant recreating an atmosphere reminiscent of Naples, Italy. We oer very high quality food at a reasonable price. The Operations: When you arrive, someone will show you to a table and give you our menu. After you decide what you would like, please come to the front counter to place your order. We will bring your food to your table and clear the table when you’re done. DIETARY NOTE: We will do our best to accomodate special dietary needs and restrictions. We do oer gluten free, keto and vegetarian/vegan meat options with 24 hours notice so we may appropriatly prepare. Apizza di Napoli® 740 Silver Blu Rd - 803-226-0700 Pizza is our passion and here at Apizza di Napoli we are certied through Naples, Italy. This certication means we adhere to the strict guidelines of the Association Verace Pizza Napoletana (AVPN). At Apizza di Napoli we try to create an authentic Italian dining experience for you. We are a small family owned and operated pizzeria and want to share our unrelenting love of great food and true Neapolitan pizza with you. We make pizza the old fashion way by using quality imported ingredients along with traditions passed down from generation to generation.