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Tracing its roots back to the 18th century, where ancient varieties of Sardinian cheese were made with goat’s milk, Pecorino Sardo would amalgamate many of these ancient varietals into its current iteration.
Made from sheep indigenous to Sardinia, Pecorino Sardo uses the whole milk from the animals after which it is then poured into molds, allowing the cheese to get its iconic shape. It is then left to age for a period of 50 days during which it receives its aromatic flavor and its distinctive color. The cheese is often described by its spicy taste and its brownish color.
Many of the factors that play in Pecorino Sardo receiving its PDO designation is in large part due to the length of the ageing process, the breed of the sheep from which the milk is chosen and the temperature control during cooling process, where the cheese attains many of its distinct characteristics.
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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.
