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Stelvio cheese has origins in the region that date back to 13th century, the production process was so highly prized that the cheese was historically used as a form of currency in a some cases. The cheese has a cylindrical shape and weighs from 8 to 10 kg with a typical yellow-orange or yellow-brown colour rind. The cheese is compact, soft and elastic and has a slightly spicy and intense taste.
Stelvio can be eaten on its own and paired with local meats such as Speck dell’Alto Adige IGP, it is also often melted over polenta, and marries well with Pinot Nero dell’Alto Adige DOC.
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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.
