Salsiccia di Calabria DOP is produced with minced and kneaded porc meat, with the addition of ingredients such as salt, black pepper corns and powder, wine, fennel seeds and hot chili powder.
Depending on whether Salsiccia is seasoned or not with peperoncino Calabrese chili pepper, this Calabrian sausage comes in three varieties: bianca (no chili), dolce (sweet chili) or piccante (hot chili). Its colour is bright red, with a strong spicy taste along with hints of fennel and black pepper.
Salsiccia di Calabria is often used to complete a cold meat and cheese board, and pairs well with local red wines, such as Cirò DOC.
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.