Jambon de Bosses DOP is produced at an altitude of 1600 meters in the location for which it is named, Saint-Rhémy-en-Bosses, situated in the Gran San Bernardo Valley, at the edge of the Swiss border in Valle D’Aosta. The dry climate, exposition and winds from the hills of Malatra, Citrin, Serena and Gran San Bernardo mountains, create the ideal environment for its production.
The predominant taste is sweet and delicate with hints of salt and spice. Jambon de Bosses can be eaten on its own or with local cheeses, such as Fontina DOP or Fromadzo DOP. It is also perfect with appetizers with fruit and vegetables or with a good glass of Alto Adige Pinot Nero 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.