Author Archives: Éric Morin
All You Need To Know About Prosciutto
Prosciutto di parma has for centuries been made and can only be made and cured [...]
Sep
Exploring the Delightful World of Italian Truffles: A Culinary Treasure Trove
In the gastronomic landscape of Italy, few ingredients hold as much allure and culinary prestige [...]
Sep
Tips and Tricks on How To Pick & Store Prosciutto
Here are some tips and tricks about prosciutto that I learn over the time and [...]
Aug
All You Need To Know About Buffalo Mozzarella
Let me introduce to all of you the “Ace of Spades” of cheeses: Buffalo Mozzarella! It [...]
Jun
Macchi Inc.’s Burrata in the Montreal Gazette
Hello everyone! It’s Saturday morning and Paolo and I are having our morning coffee and [...]
Jun
Cooking with the Macchi Family: Prosciutto
At home, Paolo is the one that enjoys cooking the most. I am usually the [...]
May
Truffle Carpaccio: Chef’s Take
This week on my hunt for “A Chefs take” on the featured product: Truffle Carpaccio, I [...]
Nov
Truffle Oil Web Recipes
It was pretty hard for me to find exciting recipes on the web using truffle [...]
Sep
BUFFALO MOZZARELLA | Tips & Tricks
We don’t realize how fortunate we really are, when we so easily can get the Buffalo [...]
Sep