Burrini is made in areas throughout southern Italy with origins in the regions of Molise, Basilicata and Calabria. The process of making Burrini cheese is made by hand-shaping a fresh cheese (such as mozzarella or provolone) around a ball of butter, then tying it at the top.
Burrini is white or yellow in colour on the inside and straw-coloured on the outside. It has a creamy consistency and a pungent aroma. Burrini made from the milk of Podolica cows is particularly highly prized. It is eaten by being spread on toasted bread and enjoyed with a white wine or a sparkling rosé.
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.