TIPS AND TRICKS ON HOW TO PICK & STORE PROSCIUTTO

Here are some tips and tricks about prosciutto that I learn over the time and through my experience working with it over the years. I decided to share these with you, as before I came into the business, I would ask myself these questions everytime I find myself in front of a deli counter.

1. How to store prosciutto?

• If the prosciutto is sliced, keep it in the coldest part of the fridge (usually in the bottom), make sure it’s well wrapped/air tight (preferably in plastic) so the edges do not dry.
• For a full piece (not sliced) you can either refrigerate it in fridge or in the freezer. Always make sure the piece is well wrapped to avoid mould in fride or freezer burn.

ALL YOU NEED TO KNOW ABOUT GRANA PADANO & SOME TIPS AND TRICKS

Grana Padano | Picture taken by Montreal Photographer Vadim Daniel

All you need to know about Grana Padano and the difference from Parmigiano Reggiano…

While Parmigiano Reggiano proudly carries the title of the King of Cheeses, I would like to tell you a bit about my absolute favorite in hard cheeses, the Grana Padano or as I like to call it, The Emperor of Cheeses.

Many of us often believe that the Grana Padano is a lesser quality Parmigiano Reggiano and some even believe that it is called Parmigiano Padano, that is not the case, at least not if we are referring to the authentic product, imported from the specific Provinces and regions of the Grana Padano D.O.P.

While the Grana Padano does have many similarities to the Parmigiano Reggiano, the differences are essential to the flavor and texture, the first one being the place of production. The Grana Padano is produced in a much wider area than the Parmigiano Reggiano in the regions of: Emilia-Romagna, Lombardy, Piedmont, Trentino and Veneto (keep in mind that the Regions are much larger than the provinces, therefore a larger area of production).

In the flavor you can detect the difference in the Grana Padano being creamier and sligtly less saltier that the Parmigiano Reggiano, otherwise they are both just as firm and nutty in flavor.

Here are some more differences between both cheeses:

• Grana Padano is made from both skim and whole milk while the Parmigiano Reggiano is made only from skim milk.
• The Cows have different diets – the Grana Padano cows are less restricted in their diet and are allowed to eat silage in their feed while the Parmigiano Reggiano cows must be fed fresh or dried vegetable matter.
• And as already mentioned above the Grana Padano comes from a larger area of production.

Since the restrictions are less for making the Grana Padano, the price is slightly lower but as we all know that does not mean that it is not as good.

Grana Padano can be found in three different ripening stages and the more mature the cheese is the nuttier and more pungent the flavor.

• Grana Padano | 9-16 months
• Grana Padano Oltre 16 mesi | Over 16 months
• Grana Padano Riserva | Reserve over 20 months

Tips & Tricks

The reason why these hard cheeses are used so often in cooking is because they are so versatile, the Grana Padano and Parmigiano Reggiano can be sliced with a cheese slicer (see picture above), it can be grated (most often this is how it’s used in cooking or by finishing a pasta plate) it can also be broken off in pieces (see Parmigiano Reggiano post) and personally I have shredded the cheese when wanting larger amounts in cooking.

The best way to store it is cold, in a refrigerator or even in the freezer if not used to frequently. I would suggest to always keep it air tight and low in humidity, if you know you haven’t used it for a while and if not vacuum packed when stored, take the cheese out once in a while, pad it dry and change the saran wrap or the plastic bag that it has been stored in.

Grana Padano or Parmigiano Reggiano, which one is your favorite? Maybe you like both just as much but for different purposes. Let me know!

ALL YOU NEED TO KNOW ABOUT PARMIGIANO REGGIANO

Thanksgiving weekend is here and we all have so many things to be thankful for. It gives us a chance to reflect on all the good things that have happened to us within the past year, to spend quality time with our loved ones, friends and family, and to allow us to be grateful for what we have. As always the highlight is the good food that will be consumed from the harvest.

I slowly started in the beginning of this week, to show you how Parmigiano cheese can be used in the most simplest ways at home, with a preparation made by Paolo Macchi and a recipe of mine, to the more elegant ways of presentation in a restaurant created by Chef Roberto Stabile from Restaurant Primo and Secondo , and now I think it's time for me to share a little bit of the history and making of this 'King of cheeses' – The Parmigiano Reggiano -.

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A CHEF’S TAKE ON PARMIGIANO AT RESTAURANT PRIMO AND SECONDO

Primo and Secondo has been a milestone for Italian cooking  in little Italy for a while now, we have enjoyed many dishes made by part owner and executive Chef Roberto Stabile. Roberto, his wife Natalina and family have over the years been faithful and valued clients of ours here at Macchi Inc. and Paolo and I have personally experienced many  exciting dining experiences over there. I’m sure you have read some of the write ups that have been made by food and restaurant critics in the past and he keeps on evolving with all the upcoming food trends.

Here is an expample of how Chef Roberto Stabile will present a plate with parmigiano reggiano:

Prosciutto Appetizer w. figs and Parmigiano reggiano

• Prosciutto friulano riserva
• fresh figs
• arugula salad
• Parmigiano reggiano shavings

Trust me, it tastes just as good as it looks!

Off course the plates change depending on the season and what fruits and vegetables are available on the market. Since the Jean Talon market is practically in the ‘backyard’ of the restaurant, it makes it extremely easy for him to ‘work-as-he-goes’ during the summer season.

As usual, I would be extremely appreciative to hear your thoughts on this and if you get a chance to go and have this there let me know what you think.

Until tomorrow, have a good  one!

MRSMACCHI’S RECIPE WITH GRANA PADANO

Previously today I showed you how you can really enjoy having parmigiano on it’s own without hardly any preparation! I will now show you one of my favorite recipes, with my favorite parmigiano cheese, The Grana Padano. I really love this cheese, it is similar to the reggiano but creamier. This cheese is off course a cheese that we supply our clients with here at Macchi Inc. It is important for me to let you all know that we do not import our cheeses ourselves since we  do not have any cheese quotas. What we import here at Macchi Inc. is the Citterio brand, bottarga and truffles and in the future hopefully we will import more.

Baby spinach salad with strawberries and Grana Padano

This is a perfect light salad with lots of flavour, assemble in a bowl: Baby spinach leaves, sliced strawberry’s and some Grana padano shavings. For this, all you need to add is a little  cracked black pepper, evoo and some balsamic vinegar. There  is no need to add any salt because the parmiggiano brings all the salt you need to the dish. Buon Appetitio! As usual, let me know how you liked it or if you made your own recipe, don’t hesitate to share it with me.