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Castelmagno cheese is very crumbly with a colour ranging from ivory white to slightly-yellow in colour along with its characteristically blue-green marbling. The flavour is delicate in its younger stage and as the cheese matures the flavour become more intense and piquant.
Castelmagno can be eaten as a table cheese or used as an ingredient in many recipes, such as pasta, rice, polenta and gnocchi dishes. It is also the perfect accompaniment to beef carpaccio and is best served with full-bodied red wines, such as the local Barolo DOCG.
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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.
