OUR COMPANY

OUR PAST

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.

OUR PRESENT

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.

PRODUCTS

Bertozzi Importing has been introducing the finest Italian specialty products for over 55 years. We take the utmost care in what we sell and choose to purvey to our clients: it’s the best, bar none.

Bertozzi Products

Bertozzi Brands

Beauty

Beverages

Beans & Legumes

Biscuits

Breadsticks · Crackers

Candies · Gelées

Cheese

Chocolates

Condiments

Fish

Jams & Preserves

Meats

Olive Oil

Olives

Pasta

Rice · Polenta

Sauces

Seasonal · Holiday

Pickled & Dried Vegetables

Vinegars

Frozen

RECIPES

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:

  • mushrooms
  • 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 chick peas)
  • olives
  • tomatoes
  • mozzarella
  • 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 parsley leaves.

Makes 2 main dish servings or 4 appetizer servings.

TAGLIATELLE ALLA CARBONARA

Serves 4
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.

PRESS

December 2010

Spinosi pasta is featured on the well-known Martha Stewart Show. It features our exclusive product, Spinosi Tagliatelle and Martha mentions of a few of the differences that make Spinosi pasta taste incredible. Find the recipe on our website too.

Please find the website link attached below for the Martha Stewart Show - featuring Chef Eric Ripert:
http://www.marthastewart.com/recipe/carbonara

November 2010

One of our favorite chefs, Mario Vena, showcases a few of our products and he has some interesting insights to share.

Watch him speak on Daily Web TV:
http://dailywebtv.com/york/video/18300.

EMPLOYMENT

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.

SALES OPPORTUNITY

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 info@bertozziepicure.com 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.

CONTACT US

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.

Phone 416/213.0075
Fax 416/213.0086

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
Sat/Sun closed

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 info@bertozziepicure.com

We promise to respond to your request within 48 hours.

Click on map for an enlargement

Map