Lardo d’Arnad DOP is produced by curing pieces of fatback in a brine aromatised with herbs and spices such as juniper, bay, nutmeg, sage and rosemary. Lardo d’Arnad DOP is white-pinkish in colour, with a delicate flavour of spices, best enjoyed with rye bread and a few drops of honey.
The first evidence of the processing of this product can be found in documents dating back to 1570. This is a very genuine product because the pigs must be fed from natural sources and must not be fed with integrated fodder.
To season the Lard0 d’Arnad DOP, it is placed in special wooden containers (strictly made from native durmast oak, chestnut or larch wood) called Doils. The time required for the maturation of this product is a minimum of 3 months, but it can be as long as 12 to 15 months
Lardo is a popular condiment for polenta and vegetable soups, and is still used to sear meat. It is best enjoyed with a light-bodied red wine, like Valle d’Aosta Arnad-Montjovet 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.