mes macchi

La Cantine – Les importateurs Macchi

November 16, 2011

 

Chuck’s Day Off – The Truffle Guy

November 16, 2011

 

Lesley Chesterman – Burrata

November 16, 2011

Creamy, luscious, pricey and hard to come by

Italian burrata

When it comes to rare gourmet nibblies in Montreal, Paolo Macchi is the man you want to know. Be it prosciutto di parma, truffled baby peaches, bottarga or autumn’s decadent white truffles, Italian luxury foodstuffs are the name of Macchi’s game. So when this importer/distributor posted that he had received burrata on his Facebook page, I emailed him begging for a tasting.

What’s burrata? Imagine a one-pound ball of fresh mozzarella filled with cream and a mix of stringy mozzarella curds. The outer shell should be thin, about three millimetres, and the whole ball is the size of a large pouch. It doesn’t come cheap (expect to pay about $30 per pound, which serves between four and six) but for aficionados, burrata is, as Los Angeles Times food writer Russ Parsons, says: “to mozzarella as foie gras is to chicken liver.”
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Gazette – Critic’s Notebook: Two friends, two traditions, two desserts

November 16, 2011

By Lesley Chesterman, Gazette Fine-Dining Critic

Hivron Turanli (left) and Joanna Notkin try each other’s strawberry rhubarb dessert renditions. Lesley Chesterman declared the two pies equally fabulous. Photograph by: Michelle Berg, THE GAZETTE

MONTREAL – It all started innocently enough, with two friends on Facebook exchanging opinions about strawberry rhubarb pie. “Grandma Zoe’s famous strawberry rhubarb pie is on the way …” wrote Joanna Notkin. “I’d actually dare to challenge you on that one,” replied her friend Hivron Turanli, obviously feeling a bit competitive about who could master the rhubarb-strawberry combination dessert. (more…)

 

Kim Vallee – FOOD + DRINKS, RECIPES + menus

November 16, 2011

written by Guest Blogger

I’m happy that Hivron Turanli, a foodie and the Marketing Director at Macchi Inc. has accepted to be a guest blogger on At Home with Kim Vallee. Hivron agreed to talk to us about a special ingredient that she adores. She shared with us practical tips on how to use truffles in your kitchen. Hivron is also known as Mrs. Macchi on Twitter.

People associate truffles with refined and expensive food. Many may feel that it is too expensive to use at home. I will show you that there are many ways and price levels at which you cook with truffles.
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Cupcake Camp – The Truffle Guy & Gal

November 16, 2011

By Laura Carmosino

For the second year in a row, Macchi Inc has jumped on board to help out with out event. Owners Hivron and Paolo Macchi have been a blessing to our event by providing us with monetary donations, cupcake donations and gifts for our awesome celeb and foodie judges. On top of all that, the lovely Hivron has donated her time to help us with planning and contacting sponsors on our behalf. We love her!
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Kim Vallee – Exquisite Prosciutto Tasting Lunch

November 16, 2011

FOOD + DRINKS, RESTAURANTS
written by Kim Vallee

I had a special lunch twelve days ago. Hivron and her husband Paolo Macchi received me for a tasting of their products at a local restaurant in Old Montreal. While talking to Hivron during the lunch, I discovered that we have several things in common. We both studied interior design for one thing.
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