The Montrealer’s talent stands on its own as she helms the kitchen for a B&B owned by celebrated chef Massimo Botturo
Preparation for breakfast at Casa Maria Luigia, a boutique bed and breakfast on the outskirts of Modena, Italy, starts at dawn, when it is still dark and foggy, and a light sheen of moisture sits on everything.
As the air fills with the scent of wood-fired savouries and sweets, guests staying at the 12-room country home start to emerge, eager to partake in a feast that pays homage to a region known as the breadbasket of Italy, home to culinary specialties such as Parmigiano Reggiano cheese, Parma ham, balsamic vinegar, Culatello salami and tortellini.
Rosval got the cooking bug when she worked part-time after high school at an Italian restaurant owned by Greeks. From there, she went to Institut de tourisme et d’hôtellerie du Quebec, and after graduating, went to work for Laurent Godbout at Chez L’Epicier in the Old Port of Montreal.Rosval and her good friend Caroline Caporossi were given the Champions of Change award from the World’s 50 Best Restaurants 2024, for their work helping migrant women integrate into the Italian community.
In the book, Bottura writes that Rosval was the perfect person to be host-extraordinaire at their beloved casa, named for his mother. “If there is a word that captures her essence, it is determination – that is her superpower. I have never seen her back down or bow out of a problem.”
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