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Crafting Italy’s Most Iconic Cheese: The mighty Parmigiano Reggiano

Deepi Harish — Wed, 26 Nov 2025 19:29:54 +0000

Known around the world as the “King of Cheese,” Parmigiano Reggiano isn’t just a cheese people grate over pasta, to Italians, it’s part of their identity. To witness the art behind it, I visited a dairy in Parma, Italy, where it’s still made the way it has been for hundreds of years: by hand, with nothing but milk, rennet, salt and time.

After spending half the day watching Parmigiano Reggiano being made, I can say I have a deeper respect for the cheese and the process.

The day began early morning, I stood in a warm dairy as cheesemakers coaxed milk. Parmigiano Reggiano is only made once a day from two milkings: 50% of yesterday’s low-fat milk and 50% of today’s full-fat milk. The milk mixture is gently heated in copper vats, which carry 1,200 litres. Each vat produces two wheels of Parmigiano Reggiano. It’s satisfying to watch the colour of the milk change from bright white to creamy custard, and then from a liquid to a solid.

The cheesemakers then test the curd’s consistency by gently swirling their hands in the mixture. Once it’s firm enough, they break it into small granules using a large whisk called a spino. The cheesemasters know exactly when to increase the speed of the stirring in order for the curds to settle, based on feel, not taste. The cheese tells you when it’s ready, not the other way around.

The making of the cheese is a 20-minute process, followed by 45 minutes of steaming. At this time, the curds sink to the bottom of the vat, as they dry up and firm up. Two cheesemasters wrap the heavy mass in cloth, as they separate it into two; at the same time, they’re also moulding and reshaping it. From there, the wheels are pressed and rotated for several days.

While the cheese is still soft, the plastic belt embossed with the words Parmigiano Reggiano is wrapped around it. It’s a unique identification number, similar to a birth certificate, marking its origin and guaranteeing its authenticity.

After that, the cheese goes into a salt bath for about 20 days, where it slowly absorbs salt and begins to form its signature rind. Then the wheels go into a sauna to dry for a few more days. From there, the wheels are moved into the aging room.

Walking into the aging room feels like stepping into a cathedral of Parmigiano Reggiano. The air is slightly humid with the savoury, earthy smell of aging cheese. Rows upon rows of wheels stretch from floor to ceiling, neatly stacked on wooden shelves.

Fun fact #1: Parmigiano Reggiano is naturally lower in fat than most cheeses because the cream is skimmed off the milk before production. That removed fat is then used to make butter, Grana Padano, ricotta and other dairy products. Nothing goes to waste. Even the leftover whey is fed to the pigs used for Prosciutto di Parma, creating an efficient, deeply interconnected food system.

Fun fact #2: Parmigiano Reggiano is considered naturally lactose-free because the starter cultures eat all the lactose during the first hours of cheesemaking. And then 12+ months of aging eliminates any remaining trace.

Each wheel weighs around 40 kilograms and rests for 12 months, up to 36 or more. When the cheese reaches one year, an inspector from the Consorzio Parmigiano Reggiano examines it to ensure the texture and internal structure meet the required standards for certification. The wheel is tapped with a small hammer to detect any defects. This process maintains PDO (Protected Designation of Origin) standards, guaranteeing that the buyer is getting true Parmigiano Reggiano and that every wheel is aged consistently and is of the highest quality.

There are only five provinces in Italy where Parmigiano Reggiano can legally be produced, a testament to the care and tradition behind every wheel.

After seeing how it all gets made, we sat down to taste the cheese at three different ages: 12, 24 and 36 months. At 12 months, it was soft, with a mild sweetness. The 24-month-old had that familiar crumbly texture with a rich, nutty flavour that lingers. By 36 months, it was sharp, complex and deeply savoury. Each stage revealed not just the evolving flavours, but more so the extraordinary patience and craft required to make it.

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ICCO Unico Primo Pentola d’Oro Awards 2025

ICCO Canada — Fri, 24 Oct 2025 18:38:38 +0000

The Pentola d’Oro Awards gala is one of the most anticipated celebrations in Ontario’s culinary calendar, a night dedicated to honouring the entrepreneurs, chefs, and innovators who continue to elevate the food and beverage industry. From traditional dishes to exceptional wine pairings, the evening showcases the very best of Italian culinary excellence and hospitality.

On November 19th, join us for the 13th edition of the Pentola d’Oro Awards, a vibrant evening filled with flavours, inspiration, and community. Don’t miss the opportunity to connect with industry leaders, experience authentic Italian cuisine at its finest, and be part of a night that celebrates passion, tradition, and innovation.

Read the Official Press Release

RESERVE YOUR SPOT!

For more information for the event please visit https://www.italchambers.ca/events/2025-pentola-doro/

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Rome and More: Discover Hidden Gems and Unique Journeys

ICCO Canada — Tue, 22 Jul 2025 15:11:06 +0000

On July 15, 2025, ICCO Canada, in collaboration with the Rome Chamber of Commerce – Sviluppo e Territorio and the Italian National Tourist Board (ENIT S.p.A.), hosted the webinar “ROME AND MORE: Discover Hidden Gems and Unique Journeys Around the City of Rome.” The event showcased a curated selection of Destination Management Organizations (DMOs) identified by Sviluppo e Territorio, each presenting lesser-known tourist destinations in and around Rome. These presentations offered a fresh look at the Eternal City, beyond its iconic landmarks, inviting travellers to explore its surrounding treasures and cultural richness. DMOs play a key role in tourism promotion and economic development by highlighting local attractions, crafting targeted marketing strategies, and enhancing the overall visitor experience.

Beltur

DMO Beltur – “Lakes of Rome” is a non-profit Destination Management Organization focused on sustainable tourism in the region surrounding Lago di Bracciano and Martignano, just a short distance from Rome. It brings together five municipalities (Anguillara Sabazia, Bracciano, Manziana, Oriolo Romano, Trevignano Romano) and the Bracciano–Martignano Regional Park to promote local culture, nature, and outdoor experiences.

Find more HERE.

DMO Castelli Romani

The nonprofit DMO Castelli Romani is dedicated to enhancing tourism in 15 municipalities within the Castelli Romani Regional Park, including iconic townships like Frascati, Castel Gandolfo, Ariccia, Genzano, Albano Laziale, Nemi, and Rocca di Papa.

It operates under a regional tourism agenda and supports collaboration among local authorities, tourism operators, and cultural institutions to develop and promote the destination’s appeal.

Find more HERE.

Etruskey

Etruskey is a Destination Management Organization (DMO) that brings together 12 municipalities and over 30 local partners in Southern Etruria, a culturally rich area just north of Rome. Supported by CoopCulture and the Lazio Region, Etruskey promotes this unique territory through curated itineraries, immersive experiences, and digital tools that highlight its archaeological heritage, medieval villages, and natural beauty. With a unified tourism strategy, Etruskey invites visitors to discover the lesser-known wonders of towns like Tarquinia, Cerveteri, and Tolfa, offering a deeper and more authentic journey through Lazio’s Etruscan roots.

Find more HERE.

H2O Tevere Mare

DMO H2O Tevere Mare is a non-profit Destination Management Organization officially recognized by the Lazio Region and led by Assonautica Acque Interne Lazio. Founded in 2022 as a public–private partnership with over 60 members, the DMO is dedicated to promoting and enhancing the fluvial, maritime, and coastal heritage of Rome, the Tiber Valley, and the Roman coastline. Through innovative initiatives like Iter Ostiense, zero-emission water mobility projects, and cultural events such as Tevere Day, bike tours, and conferences, H2O Tevere Mare aims to reduce urban congestion, encourage sustainable tourism, and create immersive experiences along the Tiber River and its surrounding areas.

Find more HERE.

Terre di Otium

Terre di Otium is a nonprofit Destination Management Organization (DMO) centered in Tivoli and the Valle dell’Aniene, created through a public–private partnership to promote sustainable tourism in the area. Headquartered at Piazza del Governo in Tivoli, the association brings together municipalities such as Tivoli, Guidonia Montecelio, San Polo dei Cavalieri, and others, plus regional authorities and local businesses across six distinct territories.

Their approach combines integrated marketing, curated cultural itineraries, and digital tools—like interactive maps and thematic guides—to showcase the region’s blend of Renaissance villas, medieval villages, serene valleys, thermal springs, and lush landscapes.

Find more HERE.

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34th World Convention of the Italian Chambers of Commerce Abroad

ICCO Canada — Thu, 26 Jun 2025 12:57:34 +0000

ICCO Canada was proud to take part in the 34th World Convention of the Italian Chambers of Commerce Abroad, held in Cosenza, Calabria. The event brought together representatives from Italian Chambers around the world for a three-day program focused on strengthening international business ties and regional development.

One of the central themes of this edition was “Destinazione Calabria: Investimenti e Talenti per lo Sviluppo della Calabria all’Estero”, highlighting Calabria’s potential as a destination for investment and a source of talent for global markets. The convention featured round tables, panel discussions, and B2B meetings between international delegates and local companies, creating a valuable space for dialogue and future collaboration.

“This 34th edition marks an important step forward for our network. We are building a more modern and effective system to support Italian businesses around the world. Italy has talent, history, and creativity, and we must learn to truly enhance and promote it” commented Mario Pozza, President of Assocamerestero.

As part of the program, ICCO Canada met with several local companies from the food and wine sector, exploring potential avenues for export and market development in Canada.

Antiche Vigne is a family-run winery located in the heart of Calabria’s Savuto Valley, dedicated to reviving native grape varieties like Magliocco, Greco Nero, Pecorello, and Malvasia.

With 14 hectares of vineyards at 450–800 meters above sea level, the winery combines sustainable practices and innovative techniques to produce high-quality DOC wines rooted in local tradition.

Azienda Agricola di Ritacca Marcella is a family-run farm based in Contrada Manche, Firmo (Cosenza, Calabria), operating since 2012. They specialize in cultivating a variety of field-grown vegetables, from leafy greens to root vegetables and fruiting crops, with a commitment to quality and authenticity.

Birra Cala, born in the coastal town of Scalea, in the heart of Calabria’s Riviera dei Cedri, expresses the soul of a land that has preserved its beauty and traditions for millennia.

Each beer is crafted using pure water from the slopes of the Pollino National Park, a natural ingredient that nourishes not only the landscape but also the authentic spirit of Calabria. From the transformation of locally sourced cereals to the creative design and final bottling, the entire production process takes place onsite.

Farneto del Principe is a family-run organic winery located near Altomonte, Calabria. With over 100 hectares of vineyards and olive groves, the estate focuses on native grape varieties like Magliocco, Calabrese, and Malvasia, producing wines that reflect the region’s deep-rooted traditions.

Committed to sustainable viticulture, the winery offers guided tastings and immersive experiences, sharing the authentic flavors and charm of Calabria with visitors from around the world.

Salumificio Tradizionale Mandarino is a family-run business founded by Iolanda Spina in 2010, located in Belsito, in the lush Savuto Valley of Calabria.

They manage the entire production chain, raising pigs semi-wild, processing them with traditional artisanal methods without preservatives or gluten, and slowly aging typical Calabrian cured meats such as soppressata, capocollo, pancetta, guanciale, and the famous ’nduja.

Salumificio Pulice is a family-run business based in Carolei, Calabria, with roots dating back to 1928. They specialize in traditional Calabrian cured meats such as soppressata, ’nduja, capocollo, pancetta, and more, crafted using artisanal methods and high-quality local ingredients. The company holds DOP certification, ensuring authentic production and quality.

Balancing tradition with innovation, Salumificio Pulice operates a modern, eco-friendly facility and exports its products to several European countries, including France, Belgium, Germany, Malta, and the Netherlands.

Salumificio Menotti is a family-owned business based in Colosimi, Calabria, founded in 1967 by Menotti Caligiuri. Today, the company is managed by his sons Emilio, Giulio, and Maurizio, who continue the tradition of producing high-quality Calabrian cured meats.

The company specializes in traditional Calabrian products such as soppressata, capocollo, pancetta, and salsiccia, all made using carefully selected meats and local ingredients like certified Calabrian chili peppers. Their products are gluten-free and free from dairy derivatives.

Tenuta del Travale is a boutique winery located in Rovito, Calabria, approximately 9 km from Cosenza. Established in 1993 by Raffaella Ciardullo and Nicola Piluso, the estate spans two hectares of terraced vineyards situated at an elevation of 520 meters above sea level. The winery specializes in the cultivation of indigenous Calabrian grape varieties, particularly Nerello Mascalese and Nerello Cappuccio, which are central to their wine production.

For more information about these companies, please email us at trade@italchambers.ca

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Marchio Ospitalità Italiana Restaurants (2025-2026)

ICCO Canada — Mon, 25 Nov 2024 16:55:01 +0000

ICCO Canada is thrilled to announce an outstanding lineup of Italian restaurants in Ontario that have received the prestigious Marchio Ospitalità Italiana recognition, acknowledging their commitment to authentic Italian culinary traditions:

Boccaccio Ristorante Italiano

901 Lawrence Ave W, North York, ON M6A 1C3

info@toronto.to

Casa Toscana

22 Main St W, Grimsby, ON L3M 1R4

+1 (289) 235-8888

Cibo Wine Bar King West

522 King St W, Toronto, ON M5V 1L7

+1 (416) 504 3939

Cibo Wine Bar Yorkville

133 Yorkville Ave, Toronto, ON M5R 1C4

+1 (416) 504 3939

Costa Sorrento

179 Enterprise Blvd, Markham, ON L6G 0E7

+1 (905) 604-2019

Cucina 360

58 Chatham St. W, Windsor, ON N9A 5M6

+1 (226) 708-0360

DaNico

440 College St, Toronto, ON M5T 1T3

info@danicotoronto.com

Don Alfonso 1890

1 Harbour Square, 38th Floor, Toronto, ON M5J 1A6

info@donalfonsotoronto.com

Fratelli Molinaro

17 Queen St. N, Bolton, ON L7E 1C1

+1 (905) 857-7770

Giro d’Italia Ristorante

#16-8740 Jane St., Vaughan, ON L4K 4V3

+1 (905) 597-8225

La Bettola di Terroni

106 Victoria St, Toronto, ON M5C 2B4

+1 (416) 504-9998

L’Antipasto

8001 Weston Rd, Woodbridge, ON L4L 0A2

+1 (905) 264-0033

Sud Forno Temperance

132 Yonge St., Toronto, ON M5C 1X3

+1 (416) 955-1100

Terroni Adelaide

57 Adelaide St. W., Toronto, ON M5C 1K6

+1 (416) 203-3093

Terroni Price

1095 Yonge St., Toronto, ON M4W 2L8

+1 (416) 925-4020

Terroni Sterling

128A Sterling Rd., Toronto, ON M6R 2B7

+1 (416) 203-1088

Terroni Sud Forno Produzione e Spaccio (East)

22 Sackville St, Toronto, ON M5A 3E2

+1 (416) 504 1992

Via Mercanti Woodbridge

3650 Langstaff Rd, Woodbridge, ON L4L 9A8

viamercantiwoodbridge@gmail.com

The first round of restaurants was awarded during the 2024 ICCO Unico Primo Pentola d’Oro Awards on November 21st, 2024. Stay tuned for this year’s celebration, which will take place during the Pentola d’Oro Awards 2025.

Read the official press releases:

For more information about this project and how to receive this recognition please contact: trade@italchambers.ca

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Join Free Online Classes on Italian Food and Wine Culture

ICCO Canada — Wed, 09 Oct 2024 16:11:02 +0000

ICCO Canada has the pleasure to share with you an opportunity offered by The Academy of Italian Enogastronomic Culture to become a custodian of Italy’s rich food and wine heritage through free online classes. This initiative is promoted by Coldiretti, the largest farmers’ organization in Europe, in partnership with Filiera Italia, an innovative alliance between agriculture, industry, and food retail in Italy, Campagna Amica, the world’s largest organized direct sales network of farmers, and the Italian Ministry of Foreign Affairs and International Cooperation have also joined forces in this unique project.

The Academy’s goal is clear: to build a network of new talents and accredited experts—both Italian and international—who will serve as “Guardians of Italian Enogastronomic Culture.” Through the Academy, participants will explore the deep-rooted cultural infrastructure that ties together Italy’s agricultural heritage, the authenticity of Made in Italy agri-food products, the universal value of the Mediterranean diet, and the ongoing sustainable transition in global eating patterns.

The Academy offers an immersive 15-hour training course, delivered on a user-friendly digital platform accessible from any device. The curriculum unfolds across eight chapters, narrated by top experts from Italy’s food chain:

Chapter 1: Dish Sustainability and Innovations
Chapter 2: Food Geography
Chapter 3: The Dish as a Tool of Hospitality
Chapter 4: Wellness and Health in Cuisine
Chapter 5: History and Safeguarding of Italian Enogastronomic Heritage
Chapter 6: The Mediterranean Diet
Chapter 7: Storytelling of the Italian Dish
Chapter 8: Italian Contaminations

For a deeper hands-on experience, the Academy offers two optional in-person experimental workshops, each lasting eight hours, focused on the mastery of wine and extra virgin olive oil.

For its 2024 edition, the Academy and workshops will be available in four languages: Italian, English, Spanish, and Japanese. This ensures a customized and inclusive experience for participants worldwide.

The Academy is designed for a diverse range of participants, including:

Universities and cooking/hospitality schools.
Food experts, buyers, restaurant owners, suppliers, cooks, pizza makers, reporters, and food bloggers.
Foreign representatives and networks promoting the Italian agri-food sector globally, such as embassies, consulates, Italian Institutes of Culture, ICE offices, and Italian Chambers of Commerce abroad.

By joining the Academy of Italian Enogastronomic Culture, you will play an integral role in preserving and promoting the essence of Italy’s food and wine heritage across the world.

For more information contact: iec@academy.com

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ICCO Unico Primo Pentola d’Oro Awards 2024

ICCO Canada — Mon, 29 Jul 2024 20:14:09 +0000

For twelve consecutive years, the ICCO Unico Primo Pentola d’Oro Awards has been the premier event showcasing exceptional talent and innovation within Ontario’s food and beverage sector. This annual celebration recognizes and honours the individuals, businesses, and organizations that have made extraordinary contributions to the industry’s growth, quality, and sustainability.

The Pentola d’Oro Awards gala has become synonymous with excellence, serving as a platform to spotlight the passionate and dedicated professionals who drive the food and beverage industry forward. By recognizing outstanding achievements in various categories, the awards inspire innovation, foster collaboration, and promote the highest standards of quality and authenticity.

At the heart of the food and beverage industry lies a commitment to exceptional taste and culinary innovation. The Pentola d’Oro Awards event celebrates the artistry of crafting extraordinary recipes, the passion for sourcing the finest ingredients, and the expertise in curating exceptional wine pairings.

The Pentola d’Oro Awards serves as a dynamic platform, bringing together a diverse cross-section of the food and beverage industry. From restaurateurs and suppliers to packaging innovators and media influencers, attendees represent the full spectrum of this vibrant sector. This unique gathering fosters an environment of collaboration, idea exchange, and networking, creating opportunities for businesses to connect, learn, and grow together.

“The ICCO Unico Primo Pentola d’Oro Awards is an exceptional event that brings together the best minds in the food and beverage industry. We are thrilled to support an evening that celebrates culinary artistry, the pursuit of excellence and the promotion of innovation and quality of the Made in Italy.” – Tony Altomare and Pat Pelliccione, Co-Presidents ICCO Canada.

“The Pentola d’Oro Awards exemplifies the excellence that defines our industry. This gala is a celebration of the achievements that inspire us all to push the boundaries of what’s possible in our field. At Unico Inc. and Primo Foods, we are committed to excellence in everything we do, and the Pentola d’Oro Awards reflects our values by showcasing the best our industry has to offer.” – John Porco, COO Unico Inc. and Primo Foods.

Read the Official Press Release.

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Marchio Ospitalità Italiana

ICCO Canada — Fri, 12 Jul 2024 15:48:15 +0000

Italy’s charm goes beyond historical riches, art, and landscapes. It’s the warmth of its people, the stories in its food, and the spirit of hospitality that sets it apart. This tradition transcends borders and remains constant wherever you go. For those abroad, a taste of home can be found in unexpected places. A quaint trattoria in a bustling city can transport you back to sun-drenched piazzas with a single bite, evoking a sense of belonging. Italian hospitality (ospitalità italiana) is a lifeline for expats and descendants seeking a connection to their roots. A chance encounter with an Italian vendor at a local market can bridge the physical distance and offer a comforting reminder of home. Wherever you are, keep an eye out for the signs of Italian hospitality.

It is for this very reason that ICCO Canada is excited to resume the project “Ospitalità Italiana” – Marchio Q project, a global recognition program celebrating authentic Italian establishments worldwide. This program recognizes dining establishments that embody the true essence of Italian culture and quality.

Ospitalità Italiana goes beyond a label; it’s a symbol of your commitment to delivering an authentic Italian experience that upholds tradition. By participating in Ospitalità Italiana, you join a community dedicated to preserving the magic of Italian hospitality, ensuring that for generations to come, you will be able to find a taste of Italy anywhere in the world.

Image credit: Ospitalità Italiana. The image represents the percentage of Italian restaurants for each geographic area that have already been recognized by Ospitalità Italiana.

It is “a way to qualify your business by standing out in an oversaturated market.”

Who can receive this recognition?

Ospitalità Italiana is dedicated to Italian Restaurants worldwide. Italian cuisine, popularized by 19th-century migrants, is now found in top restaurants globally. This widespread popularity risks diluting its Mediterranean roots and traditional recipes. Italy’s rich agricultural and food heritage is highly imitated, especially in historic emigration countries, sometimes leading to lower-quality products using Italian labels. The regulation for restaurants emphasizes high-quality ingredients, skilled chefs, and well-structured menus and wine lists as cornerstones of a good Italian restaurant.

Dedicated to Italian pizzerias worldwide, this project celebrates those mastering the art of leavening and offering quality products. These pizzerias showcase strong ties to Italian pizza-making culture and excel in promoting their authentic Italian cuisine. The project highlights various Italian pizzas, beyond just Pizza Napoletana STG, emphasizing their global reach and role in socialization. As with the Pizzerie Italiane nel Mondo regulation, the focus is on Made in Italy, the pizzaiolo’s skills, and the essence of a “Typical Pizzeria.”

The “superpower” of gelato is its ability to adapt to any season, location, or ingredient, resulting in over 600 flavors. True Italian gelato relies on high-quality artisan production and preservation techniques refined over centuries. It comes from the expertise of gelato makers who craft the best recipes for creams and fruit sorbets. Authentic Italian gelato parlours use specialized equipment to maintain the gelato’s quality and taste. Emphasis is also placed on the distinctive communication of Italian gelaterie, ensuring the “typical Italian” identity is consistently expressed.

Those establishments receiving the Ospitalità Italiana recognition will be part of an exclusive international network. Through the official website https://ospitalita-italiana.com/en/, visitors can easily locate the best 100% authentic Italian restaurants near their location, no matter where they are in the world.

For more information about this project and how to receive this recognition please contact: trade@italchambers.ca

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50 Years of Sweet Success: Ferrero Canada Celebrates a Golden Anniversary

ICCO Canada — Thu, 11 Jul 2024 18:28:53 +0000

Ferrero, the beloved Italian confectionery giant, is celebrating a momentous occasion – 50 years of spreading joy and deliciousness across Canada! Since 1974, Ferrero Canada has been a driving force in the industry, all while staying true to its core values of family, community, and innovation.

Ferrero’s guiding principle of “change by preserving” perfectly captures their journey. They’ve embraced growth and progress, becoming a leading confectionery company in Canada, without ever losing sight of their humble beginnings, strong family values, and entrepreneurial spirit. Ferrero Canada embodies the deep-rooted connection between Italy and Canada, a connection further strengthened by their commitment to their founder’s motto: “work, create, donate.” This translates to being not just a successful business, but also a valued community partner, giving back to the places they call home.

This year marks a golden anniversary for Ferrero Canada, a testament to their dedication and success in bringing beloved treats to Canadians. In 2006, they solidified their commitment by opening a manufacturing facility in Brantford, Ontario, which plays a key role in creating some of the unique and delectable treats we all know and love. Today, Ferrero Canada distributes Nutella, Ferrero Rocher, Kinder, and Tic Tac across the country.

Speaking of Nutella, this iconic spread is celebrating a global milestone of its own – 60 years! Nutella‘s story is truly one of love and passion. Born from ingenuity in the face of adversity, Nutella’s origins trace back to post-war Italy, where cocoa was scarce. Michele Ferrero, from Italy’s Piedmont region, transformed this challenge into a delicious solution. He crafted a sweet spread using hazelnuts, sugar, and a touch of precious cocoa. This innovation paved the way for Nutella, officially launched in 1964, becoming the world’s first jar of hazelnut and cocoa cream.

Ferrero Canada’s dedication to excellence was further recognized this spring with the ITALY-CANADA AWARD at the 2024 Business Excellence Awards, a recognition of their contributions to fostering strong economic and cultural ties between Italy and Canada.

From left to right: John Porco – COO Unico Inc. and Primo Foods, Riccardo Bressan – ICCO Canada Board Member, Eric Houdet – Senior VP Industrial Division and Plant Director of the Brantford Ferrero plant, Alessandro Natola – President Ferrero Canada, Flavio Volpe – ICCO Canada Board Member

We look forward to Ferrero Canada’s continued success in bringing joy and deliciousness to Canadians for many years to come.

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“From a Dream to Reality” – a simple story of a boy from Rome in the world hospitality industry

Massimo Zitti — Thu, 16 May 2024 20:51:33 +0000

I am lucky, very lucky, because I do what I love every day of my life. And this isn’t just some words I heard on the internet (as much as I like motivational speeches, I much prefer discipline and dedication), but a true meaningful path I slowly established through many years.

My career started at a very early age when, for the summer, I decided to leave my family business (fishmongers) to pursue a very simple job, a barista. The job was simple: assist an experienced “barista” in his duties early in the morning till late noon. I honestly already had built a little work ethic as my grandfather, with the help of his two sons/my mum & my uncle, made a 6-shop fish business and always talked to me about how important it was to keep things humble and real, focusing on true values instead of big steps into the unknown. My grandfather would be a full-time businessman until his 90th birthday and is still today my most incredible role model on how a small business should be run.

On the other hand, the other half of my family was all about music. My father is a composer, a 30-year touring musician who played with some of the most iconic singers of the 1980s and 90s (Laura Pausini being one of them). Art and music constantly run through my veins and today, more than ever, they are the blood that helps me keep going through life. I see them as a third dimension where I can feel safe or fragile, where feelings come to me and leave if I want them to.

I was a barista for a whole summer, working 5 days per week and getting paid €25 per day until school started again.

The next season, the owner asked me to run the “Aperitivo” as he liked my energy and, of course, I accepted (there was also a pay raise of €15 per day!!!). A whole new world opened up before my eyes. People drank alcohol and had a very different mood from the early mornings. I started to read about spritzes and Negronis, the two most popular drinks on the menu. There are many technical aspects I love about the “Aperitivo – hour”, its engaging; its blending the idea of eating and drinking to socialize rather that just drink; it blends the idea of a low abv drink with quality & pairing.

Here some of my favourite first drinks were executed (loooved the white wine spritz and of course.. “The Sbagliato” .. a Negroni served tall with Prosecco!!!)

Rome felt too small for me, and being a person who always seeks freedom (I still do in some kind of angles), I wanted to leave my dear city to begin MY journey. So I left for Wales. The main reason? I couldn’t understand the Beatles’ lyrics, and that truly drove me crazy.

As a young kid (I was JUST 18), all I wanted was to pursue my goals of independence. And to be independent, the first thing you have to understand is how to be economically “successful” or, better yet, how to survive in this society. In Wales, I experienced my first Christmas season in the hospitality industry, working 90 hours per week for 6 weeks. Damn, that hurt. It was the first time of many.

London was next, and I immediately learned how difficult it was to move to such an expensive capital all by yourself (my mum helped out when I really needed it, and I will always be grateful for that! Grazie mamma!). But with my highs and lows, I made it and got a job as a part-time bartender in a big pub in Canary Wharf. From there, I would soon become a bar/floor supervisor, co-running a team of 20+ people in the front of house. I was 19 years old.

I moved to Manchester as my boss at that time became a GM in a very big, popular nightclub in the northern English city.

In Manchester, I encountered a place that completely changed my life professionally, a drink hub called “Socio Rehab”. There were 69 cocktails on the menu, and it was the coolest cocktail bar in the north of the UK. Only if you really wanted to be a bartender could you get the job. I was 20 years old, and it was time to play with the real cocktail makers. I was eager to work, learn, and lose. I partied a lot, studied like crazy (yes, I was that nerd who goes to work with different books and stuff), and, most of all, listened to people who were more experienced than me. This is the advice I always give to young, eager bartenders.

Queensland Highball

The only thing I was missing? Sun! I went to Barcelona for a trip and promised myself to go and live there within 1 year. So I did, and it was a blast! I got a job in 48 hours at an Italian bar, and believe it or not, that would be the only bar I would work at for almost 4 years. It was a fantastic experience that made me learn about dedication, friendship & hard work.

After Spain, came Paris, the city of lights, where I had the opportunity to work with a real deal of the Italian cocktail making, a now friend and great mentor, Oscar Quagliarini.

Paris was great, but another opportunity came up almost a year later that I couldn’t refuse – opening my very first project. It was great, but in the wrong city! I found myself back in Rome, and while the pop-up we created was a fairly good place, I couldn’t see myself living in Rome. Oh, by the way, I was a father of a two-year-old little girl, just to spice up a young man’s life (I had just turned 26!)

I received a phone call from Manchester, and it was time to go back to my favourite city. After a year of consultancy and an incredible experience in Sri Lanka, I was back to opening bars and working for one of the most upcoming companies in the Manchester area. Together, we ended up opening 6 bars in two years, and I still have incredible memories with Lynd, Jobe, and Ross. Thanks again!

As a side business, I opened an event company called ‘Bark’ – a music, drinks, and event company that, in 2 years, organized 2 Music Festivals (called Gardenia) and more than 20 pop-up events, collaborating with around 15 international spirit brands.

My dear partner, wife, and love of my life received a job offer in Canada, and often a man has to make important decisions between family and self-made careers. I always listen to the people who love me, so I preferred to see my family happier and move (again and again) to the other side of the world.

I arrived in Canada with a very focused mindset, fired up from my newest life passion, Brazilian Jiu Jitzu – a martial art that helped me so much to truly understand the importance of endurance training on and off the mats.

After working in some of Toronto’s finest establishments, I finally opened my own bar in partnership with someone who is very close to my heart – Austin, a great business partner, but most importantly, a fantastic person.

In the past few years, I have had some good personal accomplishments, such as winning Best Canadian Bartender for World Class Diageo, and in the same year (2021), reaching the 5th place in the Global tournament. Mother Cocktail Bar reached number 38 in 2022 and number 37 in 2023 in the 50 Best North America awards (like the Oscars for our industry).

In November 2023, I was also humbled by another important award that is truly close to my heart and my origins – the ICCO Canada. For the very first time, the association opened an award for the best signature cocktail. As much as I’ve been traveling for the past 18 years, roots are roots, and I will always keep those simple values taught to me back in my earliest steps of life. And don’t forget your roots – it’s definitely an incredible part of it.

Don’t ever stop dreaming…

Massimo and ICCO Canada Co-President Tony Altomare at the 2023 Pentola d’Oro event.

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