Ospitalità Italiana Seal of Quality - Italian Reustarants in the World

2012 Edition

The “Marchio Ospitalità Italiana” is an initiative which aims to certificate the better 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.

Objectives
     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

For further information please contact Francesca Bellocchi.

Watch the spot broadcasted on Rai International

2010 Edition

You can vote for your favourite Italian restaurant up to the 2nd June by using the following methods:
     via internet on the website www.premiospitalita.it
     by sending an SMS to +39 345 6865204 with the restaurant’s code, a space and your vote from 1 to 10.

Among the voters, seven will have the chance to win a holiday for 2 to Italy. They will have the opportunity to discover the Italian cultural heritage and taste the local delicatessen.

Italian restaurants in the UK awarded with Marchio Ospitalitá Italiana::
L’Anima 3 www.lanima.co.uk
Al Duca 255 www.alduca-restaurant.co.uk
Tentazioni 258 www.tentazioni.co.uk
Zia Teresa 260 www.ziateresa.co.uk
Pellicano 309 www.pellicanorestaurant.co.uk
Semplice 310 www.ristorantesemplice.com
Osteria Dell'Arancio 311 www.osteriadellarancio.co.uk
Alloro 313
Zafferano 318
Il Baretto 319 www.ilbaretto.co.uk
Ciao 345
Locanda Locatelli 480 www.locandalocatelli.com
La Favorita 496 www.la-favorita.com
Osteria dell'Angolo 510 www.osteriadellangolo.co.uk
Latium 620 www.latiumrestaurant.com
Sardo Canale 621 www.sardocanale.com
Caffè Caldesi 898 www.caldesi.com
Bar Trattoria Semplice 911 www.bartrattoriasemplice.com
La Locanda 919 www.lalocanda.co.uk
Cacciari's Restaurant 936 www.cacciaris.co.uk
Mennula 960 www.mennula.com
Tempo Restaurant and Bar 1015 www.tempomayfair.co.uk
Da spago 1128 www.daspago.com

Once the votes are closed, the restaurants of each geographical area (Asia, South Africa, Australia, Europe, Mediterranean area, Mercosur, Nafta, Andean Pact and Central America) with the most votes will be announced at a Gala Dinner which will be held in July in Italy.
For further information please visit www.premiospitalita.it.

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

Photogallery

INGREDIENTS

4 People
For the ravioli :
     300g of flour
     3 eggs
For the filling:
     250g Smoked salmon
     500g ricotta
     2 table spoons of grated parmesan cheese
     1 shallot
     ½ cup of white wine
     1 tablespoon of extra virgin olive oil
     Salt and pepper
For the sauce:
     A splash of olive oil
     300g Langoustine
     1 piece of garlic, chopped finely
     A handful of parsley, chopped finely
     20cl cream

Instructions

Sift the flour into a bowl and make a well in the middle, in which place the eggs. Mix the eggs and flour together well and form a ball. Warp the ball of dough in cling film and leave to rest in the fridge. In the meantime, cut the salmon into small pieces and place in a pan with the olive oil and white wine, heat over a medium heat until the wine has evaporated. Season with salt and pepper and take off the heat. In a bowl mix the ricotta, Parmesan cheese and salmon together and leave on the side. Take your dough from the fridge and cut in half. Roll each half very thinly. Now, take your salmon mixture and pop heaped teaspoons evenly spaced across the pasta. Once this has been done cover with the other rolled out sheet of pasta, Cut the pasta into ravioli shaped squares and close the edges firmly with either a stencil or by pinching with your fingers. Bring a pan of water to the boil whilst making the sauce to serve the ravioli with.
For the sauce:
De-shell and chop the langoustine into small chunks. Put them in the pan with the chopped garlic and olive oil and cook over a low heat for 5 minutes. Now is the time to cook your ravioli in the boiling water for a few minutes. Add the cream and parsley to the pan of langoustine and garlic and once the ravioli has cooked add this to the sauce and heat for a minute longer. Then serve straight away. I hope this all makes sense, so let me know if you have any questions at all.