In 1959, a group of farmers in the countryside between Modena and Bologna decided to join their operations and independently came together to begin producing their own cheese. These farmers came together under the name of Casearia S. Anna. Uniting them was a belief that good cheese came out of production methods that protected the welfare of the animal and the territory from which it came from. The farmers were able to use their shared knowledge and experience and they quickly grew their operation eventually undertaking the production of butter and Parmigiano Reggiano.
Since then the operation has become certified organic, therefore taking into account the highest possible standards to ensure the pureness of the product as well as its quality, all of which is supported through production methods that were handed down from generation to generation.
With its 50 copper boilers, the dairy processes all the milk from the cows to make Parmigiano Reggiano cheese. It’s an organic cheese that’s healthy and safe, because all the ingredients and the entire production process comply with the European regulation on organics, as well as numerous other strict internal quality requirements.
Since the cows are milked twice a day, every day, we produce cheese every morning of the year. Every year we ship more than 30,000 wheels around the world, which are then sold whole, in portions, or grated.
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.