Ospitalità Italiana Seal of Quality - Italian Restaurants in the World
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
Read the article published on E’Italia, number 76
Read the article published on E’Italia, number 77
For further information please contact
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
500 g of veal breast (or turkey breast)
½ ground zest lemon, organic
1 or 1/2 tablespoon of chopped parsley
Salt to taste
Extra Virgin Olive Oil
Push the veal breast down into the mincer, with medium mincing discs. Add lemon zest, parsley, salt and egg. Then, hand mix the ingredients at length. Divide them in small balls and put them on a plate, keeping them in the fridge for half an hour to become more compact.
Spread then the breadcrumbs over the meatballs and fry them with plenty of high-quality extra virgin olive oil.