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Stracchino (Strachín in Lombard) is a type of soft, raw, short-ripening Italian cheese made from whole cow’s milk, which may be raw milk (usually produced in mountain huts or alpine pastures) or pasteurized milk, but always whole. (A variant of stracchino is made with buffalo or goat’s milk), presenting itself as a full-fat, soft cheese, with a rind (skin) that is often thin and tender, becoming a crust after a few weeks of ripening, and white in color. Examples of stracchino include crescenza , robiola , taleggio , strachitunt , gorgonzola and salva cremasco .
In the upper Verbano region , in the Oltrepò Pavese , in the provinces of Piacenza and Cremona , in the province of Sondrio and in the valleys of the Ticino canton, the name “stracchino” is also used to designate gorgonzola.
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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.
