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.

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 13 new restaurants have been awarded the Marchio Ospitalitá Italiana Seal of Quality.

The Lavender Italian Restaurant and Wine Bar – www.thelavenderlondon.com
Riccardo’s – www.riccardos-italian-restaurant.co.uk
Osteria Antica Bologna – www.osteria.co.uk
Battlefield Rest – www.battlefieldrest.co.uk
Da Scalzo – www.dascalzo.com
Rossodisera – www.rossodisera.co.uk
Romeo Ristorante Italiano e Pizzeria – www.ristoranteromeo.com
La Tagliata – www.la-tagliata.com
500 Restaurant – www.500restaurant.co.uk
La Pizzica Restaurant – www.lapizzicalondon.co.uk
Paolo’s Italian – www.facebook.com/PaolosItalianRestaurant
Al Molo Fine Italian Dining – www.almolo.co.uk
Perfetto Food & Wine – www.perfettorestaurants.com


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








Ingredients
     220g prime beef fillet
     30g green peppercorns
     25ml brandy x 2
     beef stock
     thyme
     25ml double cream

Basket
     50g Parmesan cheese
     2 large onion rings
     sparkling water
     cup of flour

Gnocchi
     30ml olive oil
     100g potatoes
     30g flour
     1 free range egg
     2 asparagus tips
     tbsp peas
     2 broccoli florets
     50g shallots
     salt
     knob of butter

Method:
Pan fry the beef fillet with the thyme and garlic clove for 5 minutes. Remove the fillet from the frying pan and leave to rest for 10 minutes. Melt the knob of butter in a frying pan and simmer for few minutes with the green pepper corns. Pour in the brandy to flambé, add little beef stock and finally add the double cream.

Gnocchi: Mash the potatoes, adding flour, egg and a pinch of salt. Mold the dough into little balls, shaping them using the back of a fork, rolling the ball with the fork applying a little pressure. Dust them with flour. To cook, immerse the gnocchi in boiling water; when they rise to the surface they are ready. Put peas, shallots, broccoli and asparagus tips in the frying pan. Toss them vigorously for few minutes, add the gnocchi and toss again a few times.

Parmesan basket: Melt the parmesan slowly, pour over a ramekin dish until covered and leave to cool. When ready, place the basket on the plate.

Onion ring: Place the onion ring in a bowl with the ready-prepared sparkling water and flour mix. Once the rings are well covered, place in an oil fryer at 180°C for 3 minutes, or until golden.

To finish the dish: Return the fillet to the frying pan, flambé in the brandy and then transfer to a large plate. Pour the peppercorn sauce over the beef, place the basket on the side, fill with the gnocchi and garnish with the onion rings.

Luciano Stoto – Chef at Gatti’s restaurant