Macchi Inc.'s Buffalo Mozzarella - Photos by Montreal Photographer Vadim Daniel
We don’t realize how fortunate we really are, when we so easily can get the Buffalo Mozzarella at our nearest, medium or large chain, grocery store.
This item is a fairly perishable cheese and it is imported from Italy.
From the day of production, you have 30 days until it has reached the “best-before-date”, which means that by the time it reaches our nearest grocery store, it has less than 21 days left before it goes bad.
It’s also on the fixed menu in most of our restaurants in and outside the city! (more…)
Macchi Inc.'s Buffalo Mozzarella - Photos by Montreal Photographer Vadim Daniel
Let me introduce to all of you the “Ace of Spades” of cheeses: Buffalo Mozzarella!
It is very often the first plate decorating a dinner table; the first tray emptied at a buffet; and it works wonders with just a few slices of tomatoes added, as a complete and very satisfying lunch!
Therefor the “Ace of Spades”, being the strongest card in a deck, this is in my opinion the strongest product on a menu, even stronger in a summer menu.
….and yes, it did get it’s name because it’s made of buffalo milk, considering it makes such a good tasting cheese, the milk on it’s own is not at all recommended to consume. (more…)
Since Mozzarella di Buffala / Buffalo Mozzarella is a perfect “summer cheese” we like to use it often in the summer.
We had some guests over on Sunday and Paolo prepared a Panzanella salad as a side dish to our BBQed chicken wings, it tasted just as good as it looks and even better.
I urge you try this simple recipe, all of the ingredients can be found in almost any store and it is so quick and easy to prepare! (more…)
Hi there,
Hope you all had a great weekend, I had a really good but hectic one so please bear with me! Having managed to somehow delete today’s post we will have to start with what was initially supposed to be Thursdays post, today.
Let me introduce to all of you: BUFFALO MOZZARELLA! I have below two magical ways of serving the Buffalo Mozzarella, watch and indulge.
Buffalo Mozzarella Recipe by Chef Stefano Leone
WATER BUFFALO MOZZARELLA ENTRÉE
This will be the second time that Stefano Leone has generously donated a picture that I can share with you all here on my blog.
He is not only one of my favorite Chefs but also a dear friend of Paolo’s and mine, that I have not seen for 5 years, but thanks to Facebook I am still able to at least see how from “best” he still manages to continue getting better, go figure! (more…)
I am so excited to share these three recipes with you this week! I found them on other blogs and what got me to choose these recipes and amazes me the most is that it just goes to show how food travels around the world and really brings people together.
We have” Labneh” that originates from the arab speaking areas in the middle east that is traditionally prepared without the saffron, instead it is usually served with olive oil and crushed dried mint leaves on top. Here it is prepared by an Italian with the chefs own twist, adding the saffron and some balsamic vinegar, how could you not want to give that a try!
We also have a classical Italian dish like, Risotto Milanese, that is explained in detail of how it’s made traditionally, by an American! It looks so delicious and just by reading the recipe and looking at the picture I am getting overwhelmed by the feeling of “authenticity”. (more…)
