A sfogliatella sometimes called a lobster tail in English, is a shell-shaped filled Italian pastry native to the region of Campania


Sfogliatella were first made at the monastery of Santa Rosa in Conca dei Marini in the province of Salerno, in the 17th century. The pastry is baked until its is crispy and flaky, and is filled with soft ricotta, with additional flavours added such as orange, almond or citron.

The pastry is known for its cone shell shape and thin flaky dough ridges, resembling stacked, layered leaves.

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.