Roccaccio is a hard paste cheese made with sheep’s milk which was first made in the town of Fossato di Vico in the province of Perugia in Umbria.


Roccaccio typically has a cylindrical shape and weighs approximately 3 kg. Its rind is smooth and yellow, whereas its interior paste is pale yellow and has a flaky, crumbly texture.

Roccaccio is well known for its characteristically bold taste and is most often eaten on its own or grated over a variety of local dishes, such as pastas and soups.

true italian taste

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.