AGH Cafeteria Menu 19-24/1/09

[ICTP Info Point]

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From: 	Terenzani Patrizia <cti at ictp.it>

	



Monday  	ADRIATICO GUEST HOUSE 19/01/2009  	  	  	 
first  course 	GNOCCHI WITH PESTO  	
	
	
first  course 	PASTA WITH MUSSELS AND MUSHROOMS 	
	
first  course 	POTATOES SOUP WITH ROSEMARY 	
	
	
second course 	ESCALOPE OF PORK WITH BRANDY AND RAINSIN 	
second course 	MACKEREL WITH HORSERADISH CREAM 	
	
second course 	RICE PIE WITH MOZZARELLA CHEESE 	
	
	
vegetables 	BROCCOLI   	
	
	
vegetables 	FRENCH BEANS  	
	
	
vegetables 	POTATOES    	  	  	  	  	
tuesday' 	  	  	 
first  course 	RISOTTO WITH ASPARAGUS  	
	
first  course 	PASTA WITH AUBERGINES AND ANCHOVY 	
	
first  course 	CARROTS AND ZUCCHINI CREAM  	
	
second course 	GOULASH 	
	
second course 	STONE-BASS WITH DRIED TOMATOES 	
	
second course 	STRUDEL WITH GORGONZOLA CHEESE AND PEARS 	STRUDEL  	
	
vegetables 	FENNEL WITH BESCIAMELLA  	
	
vegetables 	SPINACH 	
	
vegetables 	POTATOES 	  	  	  	  	  	
wednesday 	  	  	 
first  course 	CANNELLONI WITH BEEF  	
	
	
first  course 	PASTA WITH SARDINE AND  	ROAST BREAD 	
	
first  course 	VEGETABLES SOUP WITH RICE  	
	
second course 	STEW CHICKEN WITH LIME AND GINGER  	
	
second course 	GRILLED CUTTLE-FISH WITH GARLIC 	
	
second course 	COUS-COUS  	
	
	
vegetables 	CARROTS WITH BALSAMIC VINEGAR 	
	
vegetables 	PURE' 	
	
	
vegetables 	CAULIFLOWERS WITH PARSLEY 	  	  	  	  	  	
thursday 	  	  	 
first  course 	BARLEY WITH VEGETABLES 	
	
first  course 	SPAGHETTI WITH SEA FOOD  	
	
first  course 	ZUCCHINI SOUP WITH MINT 	
	
second course 	TUNA -FISH LIVORNO STYLE  	
	
second course 	ESCAOLPE OF TURKEY WITH ORANGE AND BALSAMIC VINEGAR 	
second course 	STUFFED AUBERGINES WITH TOMATOES AND CHEESE 	
vegetables 	BEANS WITH PAPRIKA 	
	
vegetables 	SPINACH BEETS  	
	
vegetables 	BAKED POTATOES WITH THYME 	  	  	
Friday 	  	  	 
first  course 	TORTELLI SPINACH AND RICOTTA CHEESE WITH BUTTER AND SAGE
first  course 	PASTA CARBONARA STYLE 	
	
	
first  course 	CELERY SOUP WITH BASIL  	
	
second course 	GRILLED FILET OF CHICKEN WITH SPICY OIL  	
	
second course 	SALMON WITH SWEET HERBS 	
	
second course 	SALAD WITH PLUMS 	
	
vegetables 	GREEN-PEAS  	
	
vegetables 	CICORY  	
	
vegetables 	FRENCH FRIED POTATOES 	  	  	  	  	  	
Saturday 	  	  	 
first  course 	RISOOTO WITH SAUSAGES 	
	
first  course 	PASTA WITH TUNA, TOMATOES AND CAPERS 	
	
first  course 	BEANS SOUP WITH BARLEY  	
	
second course 	CHICKEN DIAVOLA STYLE 	
	
second course 	HAKE WITH OLIVES CREAM 	
	
second course 	PIZZA WITH VEGETABLES 	
	
vegetables 	BROCCOLI,CAULIFLOWERS AND CARROTS 	
	
vegetables 	BRUSSELS SPROUT 	
	
vegetables 	POTATOES  	  	  	  	  	


	

	

	

	

	

	

	

	

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