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In fact, mozzarella was born well before the invention of pizza, between the plains of Volturno and Sele, in Campania, where buffalos were left to graze since the Middle Ages. Mozzarella di Bufala Campana DOP production process is obtained through the pasta filata technique which is a spectacle for the eyes and a real work of art, made up of skilled hand movements that move in a dance-like motion.
The real mozzarella di Bufala Campana DOP can be recognized by it’s white porcelain colour, the smooth surface and the consistency, first elastic which then melts as you eat it. Lastly, of course it is recognized by its delicate but decisive flavor. It is produced in central and southern Italy, between Campania, Lazio, Puglia and Molise and only from buffalo milk, an ancient bovine breed brought to Italy by the Normans shortly after the fall of the Roman Empire. To date, 50 million kg are produced, of which 34% is exported all over the world.
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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.
