Bitto DOP has a soft texture with a yellow and thin rind and has a sweet and delicate taste. As the cheese matures, the cheese hardens and becomes more crumbly, with the taste becoming increasingly intense and slightly spicy.
Bitto is often used as a table cheese, and also with some recipes because of how easily it melts. It is used in typical Lombardian dishes such as pizzoccheri and sciatt, which are little fritters made with grappa and buckwheat, filled with Bitto DOP cheese.
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.