Lardo di Colonnata IGP’s production area is very limited, it is made in the small village of Colonnata, in the Province of Massa Carrara, in the Tuscany region. Generally, the lardo has a rectangular shape with a thickness of at least 3 cm, the lower part is covered by pig rind, while the upper part is covered with salt, herbs and spices. It is white and slightly pinkish or brown in colour and has a delicate and fresh flavour, enriched with the herbs and spices that cover it.
Ideally, Lardo di Colonnata should be served “au naturel” and thinly sliced, with slightly toasted bread. It is best paired with well-structured wine such as the tuscan Vernaccia di San Gimignano DOCG.
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.