Carpaccio di pera e Prosciutto di Parma DOP, rucola e aceto balsamico di Modena IGP.
Chef Pasquale Vari will demonstrate how to use and enhance incredible authentic products from Emilia Romagna.
In a bowl mix the pepper with the balsamic vinegar.
Whisk while pouring in the extra virgin olive oil.
Wash the pears.
Cut the pears in half and remove the core with a melon baller.
Using a mandolin, slice the pears into lengthwise pieces.
Arrange the pear slices on the bottom of a flat plate.
Drizzle with the balsamic vinegar of Modena IGP vinaigrette.
Top with prosciutto slices and garnish with arugula.
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.