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Torta di Nocciole is a hazelnut cake first made in the Langhe area, located in the Piemontese province of Cuneo where the cultivation of hazelnuts is very widespread.
The original recipe of Torta di Nocciole is thought to be first made in the 1800s in the town of Cortemilia and often varies amongst the region, with every village or town having their own distinct recipe for the cake. Overall, it is known for its dark colour, dry and crumbly texture, and its unmistakable toasted hazelnut flavour and aroma.
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
