The Devodier family has deep roots in the Parma meat industry, dating back to the 1700s, and it is that rich tradition and passion for the industry that guarantees their continued success today.
In the 1950s, around 250 years after the Devodier family entered the industry, Enrico Devodier decided to begin the production of dried and cured meats. This was made possible through the identification of an ideal location and technique that guaranteed one of the most delicious and fragrant salumi of the area.
Throughout the years there have been several expansions and modernizations, but dedication to taste and quality have remained the same.
The production of the cured ham is aided by the river breeze and the various springs surrounding the Devodier cellars providing constant humidity for the whole year creating a unique atmosphere, perfect for Parma ham.
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.