Canederli di Albicocche are born out of a peasant dish from southern Germany which originally consisted simply of balls of stale bread kept together with milk and eggs. In Italy, a sweet version was developed in which the breaded dumplings were stuffed with an apricot filling, which is a common fruit grown in the area, especially in South Tyrol’s Venosta valley.
The dumplings are served at the end of a meal and can be topped with some sugar, cinnamon or a strawberry sauce. The dessert can also be enjoyed with a dessert wine, such as the local Vino Santo Trentino DOC.
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.