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.

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, 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








(Makes 8 ramekins)
CUSTARD
     3 slices of White Bread
     100 ml fresh milk
     600 g beef mince (or pork mince)
     2 eggs
     Salt, pepper, nutmeg
     100 g fresh peas (or frozen)
     250 g Fresh spinach
     100 g ham
     4 spoons grated Parmesan cheese
     100 g cream cheese (e.g. goat cream cheese or Philadelphia)
     2 spoons olive oil
     1 glass of dry white wine
     Rosmary


METHOD:
Remove the crusts from the slices of White bread, cover it with the milk and leave to soak. After 10 minutes, squeeze out excess milk and put them into a bowl; add the mince and mix. Add the eggs, lightly beaten, the salt, a nip of pepper, mix all the ingredients until you get a homogeneous and compact mixture. Wash the spinach and fry it, without oil, in a non-stick pan, till the moment in which it is well cooked. Add salt if necessary, and put it on a cutting board, chop slightly and put it in a bowl. Parboil in hot water the green peas (3 minutes if frozen 10 if fresh). Drain the green peas and add them to the spinaches. Put into the bowl 2 spoons of grated Parmesan cheese and a pinch grated of nutmeg. Pre heat the oven at 180 °C. Take a rectangular sheet of parchment paper, add a bit of oil, and spread the compound of mince in order to do a rectangle. Cover the mince rectangle with the ham slices; add the spinaches and the green peas (pay attention to leave a 2cm board without ingredients). Add the 2 remained spoons of grated Parmesan cheese and the cream cheese. By using the parchment paper, roll on itself the mince and make a proper roll. Wrap the roll into the parchment paper, close the ends with kitchen string. Put the roll into the fridge for at least an hour. Now move the roll into a saucepan, add 2 spoons of extra olive oil, the glass of dry white wine and ½ glass of hot water. Let it boil on the stove and then put it into the oven. Cook for 50 minutes. After 25 minutes, add the rosemary. At the end of the cooking time, take it out of the oven and let it cool down for 5 minutes. Remove the parchment paper and slice the Polpettone. Filter the sauce and serve it separately in a sauce boat.






FCA CNH Grange The Family Officer Group
Belluzzo & Partners EOS