Special features - Food & Drink

Ospitalità Italiana Seal of Quality - Italian Restaurants in the World

Ospitalità Italiana

The “Marchio Ospitalità Italiana” is an initiative which aims to certificate the best Italian restaurants all over the world. The project has been conceived by Unioncamere in collaboration with – Federazione Italiana Pubblici Esercizi – and with the support of IS.NA.R.T. – Istituto Nazionale Ricerche Turistiche.

Due to a historical Italian tendency to attend human relationships and the quality of life, the culture of the table has become with the passing of time the symbol of hospitality and welcome and food has taken on a value similar to art and music. For these reasons the Italian cuisine has to be defended and protected against adulteration and falsification to preserve the history, culture, quality and authenticity.

     Develop and promote the traditions of the Italian agricultural and food products and valorise the Italian gastronomic culture;
     valorise the image of the Italian Restaurants abroad that guarantee the respect to standard quality of the Italian hospitality;
     create new opportunities and promotion

View files in attachment
     Marchio Ospitalitá Italiana – The Project
     Technical Requirements

Read the article published on E’Italia, number 76
Read the article published on E’Italia, number 77

For further information please contact Caterina Cotugno.

Watch the spot broadcasted on Rai International

Italian Hospitality - Italian Quality Experience

The project "Italian Hospitality - Italian Quality Experience" is one of 60 initiatives of the 2015 Agenda Italy – the governmental plan for Expo Milano 2015 (Initiative n.17 - Promote Italy across the world) and involves a series of activities that will run both before and after the Expo 2015.

The objectives are:
- To promote the quaIity of Italian produce by involving the worlwide network of Italian restaurants – Ospitalita’ Italiana and the Network of Italian Chambers of Commerce abroad (CCIE);
- To attract visitors to the Expo pavilions and the digital platform by demonstrating the high level of production and cultural excellence seen throughout the country.
- To endorse the "Italian model" as an original blend of land, talent and tradition and therefore show just how different this country’s history and produce are from those of other countries.

The creative idea
Italian food excellence is now in "3D" .They have distinctive characteristics that make them stand out from other products throughout the world. Not only are they high quality and made using traditional recipes; they have something more. Companies are able to bring a new dimension to their products by reducing waste, increasing food security levels and restoring nutritional well-being all round.

For more information visit www.italianqualityexperience.it

We are pleased to announce that 16 new restaurants have been awarded the Marchio Ospitalitá Italiana Seal of Quality.

• QP x LDN | www.qp-ldn.com/index.html
• Totide | www.totidelondon.co.uk
• Gatti's | www.gattisrestaurant.co.uk
• Fratelli La Bufala –Piccadilly | www.fratellilabufala.eu/londonpiccadilly/home.php
• Fratelli La Bufala –Edgware Road | www.fratellilabufala.eu
• Fratelli La Bufala –Knightsbridge | www.fratellilabufala.eu
• Getti - Jermyn Street | www.getti.com/restaurants/getti-jermyn-street
• Getti - Marylebone High Street | www.getti.com/restaurants/getti-marylebone-high-st
• C'Alice | www.calicerestaurant.com
• 'O ver | www.overuk.com/
• Tuscan Rye | www.tuscankitchenrye.co.uk/
• Ponti’s Italian Kitchen, Oxford Circus | www.pontisitaliankitchen.co.uk/london/
• Ponti’s Italian Kitchen, Fox Valley | www.pontisitaliankitchen.co.uk/sheffield/
• Savini at Criterion | www.saviniatcriterion.co.uk/index.php
• Bibo | www.biborestaurant.com/
• Salvi's | www.salvismanchester.co.uk

Congratulations from the Italian Chamber of Commerce!

Select the country and the city to check the Italian restaurants awarded with Marchio Ospitalitá Italiana around the world

Serves 4
     500 g cod fillets
     Durum wheat flour
     Salt to taste
     a few tablespoons of extra virgin olive oil

Tarragon sauce
     150g small chard
     20g fresh tarragon leaves
     30g ground shallot
     250 ml fresh cream
     ½ lemon juice

     200g frozen peas
     12 small carrots, peeled and cut in half length ways
     30 g butter
     1 clove of garlic
     Sarawak pepper
     Fresh thyme

First of all, prepare the tarragon sauce. Peel the small chard and divide the stems from the leaves. Wash everything carefully. Finally chop the leaves. Peel off and rinse the tarragon. Toss the shallot, one tablespoon of extra virgin olive oil and a few tablespoons of water in a saucepan. Let simmer at medium heat until the liquid evaporates and the shallot is lightly fried. Add the green chard and quickly fry for few minutes, without browning them. If it makes water, remove it before adding the cream. Bring to a boil; add tarragon and a pinch of salt. Put the lid; turn off the stove and leave to soak for about 20 minutes. Whisk the sauce, drain and add the lemon juice. Add salt and keep it warm.

For the vegetables, cook the carrots for 5 minutes, in boiling salted water. Drain and keep them aside. They must remain “al dente”. In another saucepan, put the chard stems for 3 minutes until they turn white. Drain and keep them aside. Lightly cook the peas in boiling salted water for 5 minutes. Drain and pass them under a running cold water to fasten the colour. Grate the clove of garlic and mix it with soft butter. Melt the flavoured butter in a large frying pan at low heat; add all the vegetables and turn up the gas. Cook for few minutes and season it with salt.

For the Cod. Rinse the fish and dry with kitchen roll paper. Cut it into eight pieces. Salt it lightly on both sides and dredge it. Preheat a non-stick pan with a tablespoon of olive oil, add the cod and make it brown. Pick it up with a scoop and put on the kitchen roll paper to drain.

Presentation. Pour a tablespoon of tarragon sauce in hot dishes, place two pieces of cod and decorate with hot vegetables, few leaves of chard and a sprig of thyme. Sprinkle with ground pepper.

FCA CNH Grange The Family Officer Group
Belluzzo & Partners EOS