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Throughout Italy there are a variety of “Pecorino” cheeses, referring to sheep’s milk cheese, the first of this type of cheese and the most well known, is the celebrated Pecorino Romano DOP.
Pecorino Romano’s production area is within the entire territory of the region of Lazio, Sardinia, and the Province of Grosseto, in the Tuscany region. The cheese has a cylindrical shape with a smooth and very thin rind, with a distinct crumbly interior texture. It’s most well known attribute is its aromatic, salty and pungent taste.
The cheese is typically enjoyed grated atop a variety of pastas, specifically Pasta alla Carbonara and Pasta all’Amatriciana, along with a glass of Brunello di Montalcino 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.
