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Budino di Riso tarts can be found in most cafés in Tuscany and are very popular with children. The first version of this pastry was the Budinone di Siena, which was a pasticcio consisting of only rice. Over time, the recipe was edited to add the the shortcrust pastry to make the Budino di Riso, this version was made in Florence.
The recipe is simple made with rice, milk, eggs, butter, sugar and creme, with the addition of lemon zest to enhance the taste. The pastry can also be eaten as a dessert often accompanied by a Tuscan dessert wine or an afternoon tea.
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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.
