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In general, Riviera Ligure olive oil uses olives grown on terraced hills of varying slopes typical of the Liguria region, where the soil is composed of crumbling calcareous rock. The oil is made of Taggiasca, Lavagnino, Razzola and Pignola olive varieties, and has a yellow-green colour, it also has a fruity aroma and flavour and is slightly spicy.
The oil’s light taste does not dominate a dish therefore it is used to make a variety of Ligurian dishes, especially those made with vegetables and fish.
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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.
