SIDES & PIZZA

Question 1

What are the 6 sides?

Answer 1

1. Truffled Tagliolini
2. Creamy potato puree
3. Grilled Asparagus
4. Truffle parm fries
5. Charred Brocolini
   6.Petit Salad

Question 2

What are the 3 pizzas?

Answer 2

1. Marghertia
2. Spianata
3. Mushroom

Question 3

What are the components for the Truffled Tagliolini?

Answer 3

1. Fresh Tagliolini pasta
2. Butter
3. Shaved summer truffles
4. Truffle oil
5. Truffle Salt
6. Grated Parmesan

Chives - minced are on top

Question 4

What is tagliolini?

Answer 4

1. Egg + pasta dough
2. Italian for “small cut ones”

Long and thin - similar to spaghetti but thinner than tagliatelle

Question 5

What are Truffles?

Answer 5

Highly prized, edible fungus that grows underground - symbiotic association with tree roots like oak, hazelnut and beech,

Known for intense flavor and aroma

Question 6

What are the main types of truffle?

Answer 6

1. Black truffle (perigord) - strong and complex. earth & spice. France, Italy, spain
2. White truffle - highly prized, piedmont region
3. Summer Truffle - milder flavor
4. Himalayan Truffle - lesser known
5. Burgundy truffle - more flavor than summer truffle

Question 7

How many months is our parmesan aged?

Answer 7

1. 24 months

Question 8

What are the components of the creamy potato side?

Answer 8

1. TBD
2. Whipped butter

Question 9

What are the components of the grilled asparagus side?

Answer 9

1. TBD
2. LEmon Butter

Question 10

What is served with the truffled parmesan fries?

Answer 10

1. Garlic Aioli

Question 11

What are the ingredients used in the Charred Brocolini

Answer 11

1. Calabrian Chili oil
2. Lemon juice
3. EVOO
4. Salt & Pepper

Question 12

What is the flavor associated with Calabrian chili

Answer 12

Medium - high heat with Complex, fruity and smoky flavor

Comes from the Calabria region in Italy

Question 13

What are the mixed greens used in the petit salad?

Answer 13

1. TBD

Question 14

What is the dressing used in the Petit Salad?

Answer 14

Dijon-Citroenette

Question 15

What ingredients are used in the djion-dressing?

Answer 15

1. Olive Oil
2. Lemon
3. Dijon - grey poupon
4. Honey or maple syrup
5. Salt & black pepper

Question 16

What are the origins of the Margherita Pizza?

Answer 16

1. 1889 - named after the queen of Italy requested a specialty pizza and this was the result.

Margherita of Savoy

Question 17

What are the components of Margherita pizza?

Answer 17

1. Pizza Dough
2. Pizza Sauce
3. Mozzarella
4. Basil

Question 18

What tomatoes are used in our Pizza Sauce?

Answer 18

1. San Marazano - DiNapoli Brand

Question 19

What governing body protects neopolitan pizza?

Answer 19

AVPN

1. Associazione verace pizza napoletana

founded - 1984

• 00 flour, water, salt and yeast.
  -Fermentation: 8-24 hours
• Stretching - must be hand stretchede
• Sauce - must be san marzano or pomodorino tomatoes
• cheese: must be mozzarella di bufala(buffalo milk mozz) or Fior di Latte (cow’s milk mozz)

Question 20

What are the components of the Spianata pizza?

Answer 20

1. Pizza dough
2. Pizza Sauce
3. Stracciatella
4. Sliced - spicy calabrian salami

Question 21

What is Mozzarella?

Answer 21

1. Solid - elastic cheese. Smooth, stretchy and slightly firm texture
2. Made from cow’s milk or buffalo milk traditionally

Question 22

What is Stracciatella?

Answer 22

1. Made by shredding mozzarella curds and mixing them with fresh cream
2. Soft, creamy and slightly stringy consistency
3. Cows milk or buffalo milk traditionally

Question 23

How is Mozzarella made?

Answer 23

1. Heat milk to 90-95F
2. Currdling - Add rennet & citric acid (rennet makes the milk coagulate)
3. Cut the curd - drain the whey
4. Heating the curds 105-115F
5. Drain more whey
6. Stretching 175F - kneeded w/paddles
7. Shaped into balls, logs, braids
8. Storing - light brine or whey to keep it moist

Question 24

What are the components for the Mushroom Pizza?

Answer 24

1. Pizza Dough
2. Mushroom
3. Truffled Bechemel
4. Fontina
5. Thyme

Question 25

What is bechamel?

Answer 25

1 of 5 Mother sauces in french Cuisine 1. Roux (Butter + Flour) 2. Warm milk 3. Simmer and thicken 4. Salt, White pepper, nutmeg ## Footnote Often times used to thicken other ingredients - macaronni, lasagna, etc.