Made in the province of Vincenza, just north of Venice, Sopressa has shared a strong link with the local farming communities that have passed down production methods along each ensuing generation.
Made exclusively from the Landrace and Duroc breed of pigs born and bred in the region of Vicenza, the animals are then processed in a closely monitored environment, with the cuts being refrigerated before being mixed with various spices and herbs to help give the meat its specific flavoring. The meat is then left to drip dry and left to age for up to 2 months in a dry, cool environment.
Sopressa Vicentina Salami, normally red in color, give’s off a herbal scent indicative of the rosemary and garlic that is often used in mincing of the meat. The local climate and the regions proximity to the Dolomites is also widely considered as being instrumental in giving Sopressa’s its distinct flavor, with dry weather helping to cure the meat.
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.