Mr. Adriano Bertozzi, the founder of our Company, came to Canada by chance,
on a wager between friends, with the first wave of post World War II Italian
immigrants. Young, adventurous, and hard working, he started to import forms
of Parmigiano-Reggiano for fellow immigrants that were opening grocery stores
within their community. This activity came naturally to him, as he was born in
the region of Emilia (the DOP area of production) into a family of producers
and merchants of Parmigiano-Reggiano and, by extension, of Prosciutto di Parma.
As the demand for his first quality Bertozzi Parmigiano-Reggiano and other Italian
food products grew, he incorporated our Company in 1956, in the then largest city
in Canada: Montreal. A few years later, he moved with his family to Toronto,
with the aim of opening a branch there. Eventually, he stayed and the branch
became our Company Head Office.
Just as Adriano wanted to bring the finest selection of Parmigiano-Reggiano to the
Canadian consumers to develop their taste for it, so this standard of excellence
extended to his other Italian imported food products that were increasingly on
demand. Indeed, Bertozzi Importing has always been on the avant-garde in bringing
to Canada something new and, in the process, educating the consumer to new tastes.
Some examples: corn flour from Friuli when Polenta was considered a poor staple
food for the Friulani immigrants; new varieties of rice from Lombardy still unknown
to the Canadian cooks; traditional basil Pesto from Liguria where the best sweet
basil is growing before Pesto became as popular as pasta; authentic extra virgin
olive oil from Lucca (Tuscany) before the advent of the Mediterranean Diet that
emphasized the health benefits of extra virgin olive oil in one's diet; mineral
water in small bottles, packed in large wooden crates that, in the fifties, had
to be carted to the emerging cafés. There are many other examples, but what we
still remember fondly is the reply of a producer of Traditional Balsamic vinegar
of Modena to Mr. Bertozzi's query as to whom he, the producer, was selling that
delicious product, unknown to the North American markets: "Why, we are shipping
it to Danny Kay in Hollywood!".
The business ethics of this pioneer were legendary, both among his suppliers and
customers alike so much so that the business community was truly shocked and
saddened by his sudden death in 1992. He is still fondly remembered by those who
were fortunate enough to know him, a man that could clinch an important deal with
his word, a firm handshake, and a warm smile.
Today Bertozzi Importing forges on, still family owned and family operated, and
based on the same principles imbued by our founder: integrity in all its practices,
aim for excellence, love for the traditional Italian food, and passion for the best
food products that each region of Italy can offer.
Our latest addition to the business is Mondo Antico Baskets & Gifts. This division
focuses on the creation of the finest and most unique gift items, big or small,
based on food. This activity is run from our showroom and warehouse area which
caters to retail, restaurant, as well as corporate clients.
The bedrock of any activity, of any craft -- be it cooking, cheese making, trading,
scientific researching, writing poetry, composing a musical score, or painting a
picture - is a thorough knowledge of traditional practices on which innovative work
can be built. By analogy, this philosophy can be extended to the importation and
selling of food products. Indeed, on the bedrock of our traditional products, we
are constantly adding something new, sourcing something interesting that will
perhaps, some day, become a classic of the future.
FORNOVECCHINO SOUPS & BEANS RECIPE
To be followed with Fornovecchino organic mixes: pearl spelt grains, chickpeas,
lentils, Thalna soup legumes, Horta soup legumes and Turan soup legumes.
COOKING INSTRUCTIONS: First soak the legumes in cold water for about 12 hours.
This will shorten the cooking time.
SOUPS: Basic recipe - Chop an onion, two cloves of garlic, a carrot and some celery.
First sauté the onion and add the garlic. When the garlic is still translucent,
add the carrot and celery. Drain the beans, add the sautéed mixture and cover
with water (half litre to 60g of legumes) in a pot. Cook for about 1 hour (30 min
for cereals), adding some hot water during cooking time if necessary. The soup
should be neither too thick nor too liquid. Season with salt in the middle of
cooking. Ladle into soup bowls and drizzle with a top quality raw EVOO and freshly
grated Bertozzi Parmigiano-Reggiano cheese.
For variety you can add the following basic ingredients:
- diced potatoes added at half time of cooking
- chili peppers
- fresh herbs (tied in a bundle and discarded at end of cooking time)
- diced tomatoes
Soups can be puréed to a creamy consistency and served with a slice of toasted bread
placed at the bottom of the soup bowl.
SALADS: Soaked legumes and cereals can be cooked in plenty of cold salted water,
drained and seasoned with extra virgin olive oil, lemon juice, parsley and served
as a cold salad.
To add variety, toss in any of the following:
- small sauteed shrimp with chopped garlic and parsley (especially good with
- hard cooked eggs
- fresh arugola
- fresh chicory
The above ingredients can be mixed, or added individually, according to taste.
VINCENZO SPINOSI’S PASTA WITH PROSCIUTTO AND LEMON
3 tablespoons extra virgin olive oil
Generous ½ cup prosciutto that has been cut into strips 1 to 1½-inches long
3 tablespoons white wine
125 grams (about 5 ounces) Spinosini pasta
½ to 1 cup pasta cooking liquid
1 teaspoon finely grated lemon zest
1/4 cup freshly grated Bertozzi Parmigiano-Reggiano cheese
1 tablespoon minced Italian parsley
Additional cheese and Italian parsley leaves for garnish
Heat the oil in a deep skillet over medium heat. Meanwhile, bring a large pot of
salted water to a boil. Add the prosciutto to the skillet and cook until heated
through but not browned and crisp. Add the wine and keep warm.
When the water boils, drop in the pasta. Cook 2 minutes. (If using another brand of
pasta, follow the manufacturer's cooking instructions). Lift out the pasta and
place in the skillet with the prosciutto.
Measure 1 cup pasta cooking liquid. Add ½ cup to the skillet, stir gently and cook
1 minute. Add the lemon zest, cheese and parsley. Toss gently and cook 1 minute
longer. If the pasta seems dry, add more of the pasta cooking liquid and a dash
of olive oil.
Divide between two heated plates. Garnish each serving with additional cheese and
Makes 2 main dish servings or 4 appetizer servings.
TAGLIATELLE ALLA CARBONARA
1/2 cup chopped Applewood-smoked bacon
2 cups creme fraiche
2 large egg yolks
1 teaspoon freshly ground black pepper (or to taste)
fine sea salt (remember the cheese has salt in it too)
8 ounces Spinosi Tagliatelle
1 1/2 cups freshly grated Parmigiano-Reggiano first choice, plus more for garnish
1/4 cup thinly sliced fresh chives
Bring a large pot of salted water to a boil over high heat.
Meanwhile, in a large skillet over medium-low heat, cook bacon, stirring, until crisp,
about 10 minutes. Add creme fraiche and bring to a simmer. Whisk in egg yolks;
season with black pepper and salt.
When water begins to boil, add Spinosi Tagliatelle and cook, according to package
directions, until al dente. Drain pasta and add to sauce; stir in cheese and chives;
let stand for 1 minute.
Using a meat or carving fork, twirl a quarter of the pasta and place in the center
of a bowl. Repeat process three times with remaining pasta. Spoon any remaining
sauce over and around pasta and garnish with cheese; serve immediately.
We are always looking for dedicated, hard working individuals to join our team at
A. Bertozzi Importing. We will post job openings here from time to time.
Seeking a sales representative for the west coast. Ideally you will have several
years of experience in food sales at a gourmet and/or supermarket and retail level.
You must be self motivated, energized, well organized and dedicated to blazing a
trail to find new opportunities. A command of written and spoken English is a must,
any knowledge of Italian is a definite asset. A car for visiting clients is essential.
Salary and commissions commensurate with experience.
Please email resumes to
or fax in a resume to 416/213.0086
Please do not call for job inquiries. We are a busy office and can only review
job applications as needed.
Thank you for your interest in our company.
We thank you for visiting our website, but we realize that at times a human
voice is welcoming. So feel free to contact us with any query. This website
represents only a portion of what we import and our selection can change on
a seasonal, and even monthly basis.
We also have an answering machine to leave any urgent messages after hours or
when we are assisting other customers and unable to pick up the phone.
In case you wish to visit our showroom and event kitchen, please call ahead
for an appointment.
Hours of operation:
M-F 9 am - 5pm
Holiday hours do extend beyond the above times and we are flexible if an
appointment is booked ahead of time. Appointments can extend into the evening
or weekend hours.
Our Corporate Head Office is located just north of Lester B. Pearson Airport
in Toronto at:
2070 Codlin Crescent Unit 2, Etobicoke ON M9W 7J2
A map is located below for your convenience.
Our Head Office controls all operations and sales across Canada from BC to the
Maritimes. We also have a branch in Ville D'Anjou, Quebec that services the
province of Quebec and Ottawa area.
And finally, if you wish to reach us by email, please send your message to
We promise to respond to your request within 48 hours.
Click on map for an enlargement