Newsletter - MENU'

Straccetti pasta with duck & porcini mushrooms

For 5 People
Difficulty: Easy

Unsalted Butter	2
Dry Red Wine	1/2 Cup
Fresh "Straccetti" Egg Pasta	1 Lb
Salt & Black Pepper	To Taste
Fresh Chopped Chives	1/2 Tsp
Menù porcini Boschetto	G61
Braised Duck in Barlo Sauce	9 Oz
Demi Glace "Fondo Bruno"	1 Tbsp

Procedure: "In a frying pan melt the butter. Pour the duck sauce and allow it to warm up, add the chopped porcini mushrooms and one tbsp of the Demi Glace. If the broth is too thick, thin it with little red wine. Cook the straccetti pasta ""al dente"" and toss it with the sauce prepared. Top with chives and serve hot."

Three Mushrooms Pappardelle

Recipe for 5 People
Difficulty: Medium

Pappardelle Pasta	1 Lb
Heavy Cream	3 Oz
Dry White Wine	1/2 Cup
Fresh Minced Parsley	1 Tbsp
Salt & Black Pepper	To Taste
Evoo	2 Oz
Fresh Minced Garlic	2 Tsp
Men's Natura "Solofungo Line"	7 Oz
Cream of 5 Cheeses with truffle Aroma	3 Oz

Procedure: In a large frypan with the oil and garlic quickly toast the Mushrooms, baste with wine and allow to evaporate, sprinkle with parsley and adjust of salt & pepper. Cook the pasta in aboundant salted water, once "al dente" drain and toss in the frypan with the mushrooms, heavy cream and cream of 5 cheeses with truffle aroma. Mix well and serve hot.

Truffle Stuffed Chicken Breast in Prosciutto Crust

Recipe for 5 People
Difficulty: Medium

Chicken Breast cleaned	2 Lb
Prosciutto di Parma thin sliced	14 Oz
Ricotta Cheese	7 Oz
Fresh Garlic finely chopped	1 Tsp
Dry White Wine	1/2 Cup
Unsalted Butter	2 Oz
Salt & Black Pepper	To Taste
Menu' Mushroom Cream with Truffle Flavour	8 Oz

Procedure: "With a long and sharp knife make a hole lenghtwise in the chicken breast, stuff it with ricotta cheese and truffle sauce blended together. In a large frypan with butter and garlic quickly brown the breasts, set them aside and allow to chill for few minutes. Once chilled wrap the breasts with the thin sliced prosciutto and bake in a oven tray in preheated oven at 400 F for 5 min, then baste with wine and complete cooking for another 4 min. Remove from the oven tray and serve accompanied with his own sauce."

Salmon crown with Menu'nut Sauce

For 5 People
Difficulty: Easy

Fresh Bartlett Pear	# 3
Parmigiano Reggiano in scales	4 Oz
Toasted Cumin Seeds	1 Pinch
Cream of 5 Cheeses with Truffle Aroma	6 Oz

Procedure: "Wash the pears, cut them in half and remove the seeds, fill them with the Parmigiano Reggiano scales and coat them with the Cream of 5 cheeses with truffle aroma. Sprinkle with toasted Cumin seeds and serve."

MUSHROOMS SPECIAL!! PORCINI TRIFOLATI "BOSCHETTO LINE"

Made from fresh raw material, the Menu' Porcini Trifolati "Boschetto Line" is produced with thin slices of Porcini (Boletus Edulis), sauteed with Sunflower oil, garlic & parsley. The "Trifolatura" gives this product a natural, enriched flavor of the Porcini without the addition of MSG or other chemically flavored enhancers. It is delicious when made with a traditional risotto with mushrooms dish or a hearthwarming porcini soup. You'll be amazed by the outstanding flavor of our mushrooms.

TRIS NATURA "SOLOFUNGO LINE"
We are dedicated in maintaining our products with high quality and excellent consistency. We have recently developed a new line called 'Solofungo'. It is a variety of mushroom products carefully packed in alluminum bags. This packaging allows for a quicker pastuerization process and consequently a fresher product. Tris Natura is a tasty blend of three different kinds of mushrooms: Nameko, Porcini, and Chanterelle, with the mushrooms in their own natural juce. These mushrooms are for chefs who want a natural product that can easily be manipulated according to the recipe. This product has full flexibility for demanding chefs.

CREAM OF WHITE MUSCHROOMS WITH TRUFFLE FLAVOUR
A unique blend of White Mushrooms infused thith truffle aroma, is not a Truffle Oil sobstitute, on the contrary
Menu' Cream of white mushrooms with truffle flavour (a.k.a. Truffle Sauce) allows you to prepare unique sauces and soup otherwise impossible
to create. Packed with flavour, not greasy and soluble in any liquid, will enhance every soup, pasta, bruschetta, pizza or....
Menu' Truffle Sauce gives to the word versatility a whole different meaning.

CREAM OF 5 CHEESES WITH TRUFFLE AROMA
This product is a unique blend of white mushrooms that are infused with truffle aroma. Because it is not produced with a truffle oil substitute, it offers the ability to create various sauces and soups that would otherwise be impossible to make. it is made with Menu's cream of white mushrooms with truffle flavor (also known as Truffle Sauce). It is bursting with flavor, without any grease. It is a great accompaniment or base ingredient when used in soups, pasta dishes, bruschetta, pizza, and more. Menu' Truffle Sauce gives to the word versatility a whole different meaning.

Ciao Aldo,
When i moved from Italy to Hong Kong I was pleased to find Menu' products there.
Now I'm in Costa Rica and I can also find Menu? products here. How many different countries do you export your quality?
Carlo. Puntarenas. Costa Rica
Ciao Carlo,
Menu' is an Italian company that keeps a good eye on modern trends
like Italian Cuisine, which is becomine more and more popular everyday, worldwide. We are constantly expanding our ?reach? and we aim to provide original Italian products for chefs like yourself worldwide. Our products may be found in 50 different countries in partnerships with different distributors. If you have any difficulty finding Menu? somewhere around the globe, please feel free to contact me.
Thank you for your question and for sharing your positive experience with Menu?.
Cordialmente
Chef Aldo
---------------------------------------------
Hi Aldo,
A fellow chef gave me a can of "Condimento al Finocchietto Selvatico," and the flavor is very
interesting, but I?m not really sure how to use it. Any suggestions?
Kim (Andrea) Park. Busan. South Korea

Ciao Andrea,
The "Condimento al Finocchietto Selvatico" (Wild Fennel Sauce) is a tradition
in Sicily, mainly paired with fresh anchovies and tossed over spaghetti. It also makes
a great sauce for grilled fish, especially swordfish. Add a pinch of saffron and use it
for a delicious risotto, or add it to your favorite fish soup, and it will give it a delicious flavor.
For more ideas check our website. www.menu.it/eng
Best Regards
Chef Aldo
-----------------------------------------------
Ciao Aldo
It has been a few months that I have been using Menu' Porcini Trifolati "Boschetto Line" with great success.
My restaurant manager now wants to go "natural", meaning no MSG or Trans Fat. I've noticed
that the Porcini Trifolati "Boschetto Line" does have MSG in it. Why does Menu' still use MSG for his product?
Martin Peters. St Louis. Mo. USA

Ciao Martin
Menu' gives health issue great concern, and that's why from 2008 and on, we do not add MSG to our product. All of
the New "Solofungo Line" is completely MSG FREE and it includes a various range of mushrooms from Porcini to Chantarelle: a blend of 3 or 4 different mushrooms all CLEAN LABEL. The can you have must be a 2007 production. Ask your supplier for the Menu' Porcini Trifolati "Boschetto Line" new production.
Best Regards,
Chef Aldo

TOKIO

Tokyo is Japan's capital and it is the country's largest city : being that it is consisted of 23 city wards (ku), 26 cities, 5 towns and 8 villages, including the Izu and Ogasawara Islands, several small Pacific Islands in the south of Japan's main island Honshu, we can consider Tokyo as a metropolis !!!
Despite the fact that is an expensive metropolis, Tokyo is also a city that welcomes many people, and therefore all its restaurants have adjusted their prices and menu according to people?s different needs.
Being the capital, it is also true that the best chefs, not only Japanese, but coming from all around the world, have been operating in Tokyo. This is a reflection of the big variety of style and the strengths in dining in Tokyo.

The Menu importer in Japan is ?Montebussan,? has been supplying the Menu products to the premium hotel chains and the best Italian restaurants all around the country.

Central Market - Menu Demostration
Dallas 4 - 8 December 2008
Central Market is one of the most prestigious, high end chain retailers in USA. The founder goal was to build a destination market that would turn grocery shopping into an enjoyable experience by providing unparalleled food products and customer service.

The first shop opened in Austin Texas in 1994. It was quickly dubbed ?an amusement park for food lovers.?
Central Market today has eight locations in Texas, that attracts national attention for its innovative grocery experience that brings a ?must-have? quality-of-life enhancement for food lovers.

Menu is delighted to have a prestigious customer such as Central Market, where our Chef Aldo Martinelli is often invited and involved in demos, to present our products, offered to the clients in the different areas of the stores (deli, Mediterranean bar and on the shelves).

Swiss Chalet National Meeting
14-17 January 2009 Miami

Sarah Mylod, Francesco Miceli and Chef Aldo Martinelli attended in Miami to Swiss Chalet National Meeting for the Menu presentation of the new products to be launched in the US market.

The meeting was perfectly organized from the Swiss Chalet team and all the sales team and all the business partners invited, were enthusiastic for the four full and intense days presentations and tasting sessions.

Winter Fancy Food Show
San Francisco 18-20 January 2009

The Winter Fancy Food Show, is one of the most popular food exibition in California and it is a very important window for many categories of product from naturals to ethnics, from organics to beverages and specially for all the new trends coming up in the marketplace.

This year the show was a great success with more than 80.000 innovative food products, 1.500 exhibitors, coming from all around the world and more than 17.000 specialized visitors such as distributors, caterers, supermarket chains, journalists.
Menu participated to the food show in partnership with his importer Atalanta Corp. with a dedicated area with the Menu Corporate Chef Aldo Martinelli that cooked amazing and eyecatching appetizers and many pasta dishes.
SiGEP ICE CREAM AND PASTRY SHOW
RIMINI - 17-21 JANUARY 2009

The Sigep show is the most famous and biggest ice cream, pastry and bread exhibition that take place around the world and this year it was a fantastic success with more than 95.000 specialized visitors and more than 16.000 visitors coming from all around the world.

Menu exhibit in the pastry and bread area with two chefs specialized in pasties and desserts and in bread and pizzas.

MENU

NATIONAL ITALIAN MEETING
GRAND HOTEL BOLOGNA

- PIEVE DI CENTO-

23-24 JANUARY 2009

Menu was pleased to organize the 39? National Meeting in the Grand Hotel Bologna ,were attended more than 300 people, included the Barbieri's family, the Italian and export management, the office team, the Italian sales force and our chefs.
The meeting organization was perfect and it was divided in two days, presenting all the new products to be launched in the domestic market and with an amazing final Gala Dinner.

IB FOOD PLC - SALES TEAM TRAINING SESSION

9-10 FEBRUARY 2009 - LONDON

Our Italian Chef Promoter, Gianluca Galliera and the Export area manager, Francesco Miceli attended to the sales team training session in the headquarters of the Menu importer IB Food Plc in London.

The IB Food sales team were enthusiastic of the full and intense session where chef Gianluca cooked many Menu products showing also their plenty and cross utilization application in many recipes.

39° EDITION MIA FOOD SHOW

RIMINI 14-17 FEBRUARY 2009

pleased to organize the 39 National Meeting in the Grand Hotel Bologna ,were attended more than 300 people, included the Barbieri's family, the Italian and export management, the office team, the Italian sales force and our chefs.

The meeting organization was perfect and it was divided in two days, presenting all the new products to be launched in the domestic market and with an amazing final Gala Dinner.