Neapolitan Calzone with Mozzarella di Bufala Campana PDO

Neapolitan Calzone with Mozzarella di Bufala Campana PDO


  • Pizza dough
  • Mozzarella di Bufala Campana – 200 g
  • Salami cut into cubes – 150 g
  • Ricotta – 150 g
  • Pepper – to taste
  • Basil – to taste
  • Two tablespoons of grated pecorino cheese
  • Extra-virgin olive oil – to taste
  • One tablespoon of chopped tomatoes


Stretch the dough on the pastry board and form it into one or more discs that are not too thin; distribute the mozzarella, the salami, the grated cheese, the crumbled ricotta and the shredded basil onto half of each disc; sprinkle with pepper and dress with oil; cover by folding over the empty halves of the discs, join the edges well, spread over a spoonful of chopped tomatoes and bake for about 30 minutes in the oven preheated at 200 degrees.

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.