The Province of Pisa is linked with viticulture from an ancient past. Etruscans, who lived in this area between the IX and I centuries BC, played a fundamental role in this topic. They were used to producing and drinking quality wine. They used to grow vines through the “alberata” technique, using other plants as support. Today this growing technique has been abandoned in favour of more contemporary ones, which increase the grape’s quality.
The characteristics of refinement of Tuscan wine come largely from the dominating vines of Sangiovese, Canaiolo and Trebbiano. During the 1933 II Congress Barmans, the Maitres d’Hotel and Chefs of cuisine complained about the lack of publications about enhancing Italian wines. They, therefore, aimed to promulgate better knowledge of Tuscan wines.
Thus it was the Barone Ricasoli winery that took on the burden of carrying out such an initiative. Soon after, the following articles were published: “The wines and hotels” by Arturo Marescalchi, “The characters of a genuine wine” by Giuseppe De Astis, “Where are the best Italian wines” by Giovanni Dal Masso.
Also, in 1935, the Provincial Consortium for the viticulture of Pisa initiatives were implemented, as defined by the press of the time, “for the culture of the vine in the educational, moral and commercial fields, through courses to educate workers specialized in winemaking practices, especially in grafting; study of the American vines that are best suited to the various soils of the Province for viticultural reconstitution “.
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.