Pomodori ripieni all’umbra

Pomodori ripieni all’umbra


  • 4 San Marzano tomatoes
  • 1 handful of parsley
  • 3 tablespoons extra virgin olive oil Umbria DOP


  • 100 g breadcrumbs
  • 1 garlic clove
  • 2 eggs


Cut the tomatoes in half lengthwise, empty them and add salt.

Leave the tomatoes upside down for 20 minutes, until they have lost the vegetation liquid.

In the meantime, prepare the filling: pour the breadcrumbs into a bowl, add salt, pepper, chopped parsley & garlic, 3 tablespoons of olive oil and whole eggs.

Mix the ingredients and distribute the mixture into the tomatoes.

Bake at 180 ° C in a well oiled pan for 10-15 min. until you get a golden gratin.

Remove from oven and serve.

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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.