mes macchi

All You Need To Know About Buffalo Mozzarella

July 14, 2010

Macchi Inc.'s Buffalo Mozzarella - Photos by Montreal Photographer Vadim Daniel

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…)


Buffalo Mozzarella: The Macchi Family's Serving Suggestions

July 13, 2010

Paolo Preparing the Panzanella Salad - Photo by Montreal Photographer Vadim Daniel

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…)


A Chef's Take on Buffalo Mozzarella

July 12, 2010

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

Buffalo Mozzarella Recipe by Chef Stefano Leone


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…)



July 9, 2010

Saffron Recipes

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…)



July 8, 2010

We are so fortunate to get to deal with the most prominent chefs and restaurants in our beautiful city of Montreal!
Here is a creation made by the terrific team at Restaurant Cavalli.


Fregola Sarda Seafood Risotto


  1. Fregola sarda, tomato, onions, garlic, chili, Dry white vermouth, clam juice, terragon, saffron
  2. Cuttle fish, clams, rock shrimp, lobster
  3. Seared tuna, lobster bisque sauce, saffron
  4. Roasted banana pepper, sicilian green olive, brown butter

A Blend of Colors and Flavors

This is art and it can be admired but in difference to a picture you can actually taste it and receive double the pleasure!

I love my job =).



July 7, 2010

Here we are, Wednesday morning, and today is “the Macchi family recipe day“.
Being the procrastinator that I am I decided yesterday was the day that I will make my famous Swedish “Saffrans Bullar” (Saffron buns) to share with all of you. I went through millions (close to) of recipes and finally found one that I was really happy with. In the unbearable humidity we had here in Montreal yesterday, I turned my oven on and added another 15C in my kitchen, but I was just as excited, cause I was going to have “Saffrans Bullar” in August, rather than, as by tradition, in November!

I made a doe, one that I have never managed to make as good before, and it had the perfect texture. It made it so easy to work with! None the less, between dealing with the window cleaner that we had contracted for yesterday, the guy that was treating our wood doors and my four year-old making sure I was catering to his EVERY need, my “bullar” turned into charcoal =/!
I can’t even believe my fire alarm didn’t go off, my gas alarm goes of every time I use hairspray! I was so upset that I quickly sent them into the garbage, thinking back now I wish i had taken a picture of them. So, having that said, there is no recipe from MrsMacchi this week but thank good for Paolo (MrMacchi), he knew about my unsuccessful baking attempt and came home and cooked one of my all time favorite dishes of his and that is what I will be sharing with you today!

Paolo's Saffron Recipe: Linguini with shrimp in a saffron & cream sauce




July 6, 2010


Macchi Inc.’s Saffron – by Montreal Photographer Vadim Daniel

The quality of any spice is usually something that is very difficult for the end consumer to determine. I will do my best to try to give you some valuable tips and tricks to keep in mind when you are purchasing your saffron

So let’s start with this….

How to know a better quality saffron and why should you pay more, when you can pay less.

As I mentioned yesterday; Saffron is slightly bitter in it’s flavor, but if you add the right amount during preparation that flavor does not over power the other ingredients it is actually so subtle that something as mild as cream is enough to “hide” the bitterness of saffron. It is the aroma and the extremely overpowering and magical color that we want to experience.

Saffron is sold in two different “shapes”, you can get it in, tiny “threads” or powdered. I have over the years heard that some people prefer to get the filaments ( threads) because they can ensure the quality and authenticity of the saffron, i would have to disagree. Which ever one you choose to use make sure it is in a a sealed container or a pouch that has the name of a company and a product description in the back and don’t forget to check the best-before-date!

The intensity of the color is usually the first and most accurate “give-away” to know a good quality saffron. Buy buying a lesser quality you will have to use twice the amount and that can sometimes increase the risks of your dish tasting bitter. (more…)



July 5, 2010

After having spent a great weekend with my family, I am so excited that it’s finally Monday and I can share this week’s product with you!



Say hello to the royalty of spices: SAFFRON or as many others say “The Gold” of spices.

Since Saffron is an ancient, respectable and world spread spice, I felt a lot of pressure in finding the “right” information and have therefore literarily spent a whole week making my research and done a lot of cross referencing before I reached MY conclusion of what I would like to share with you on this exquisite product.

Saffron has apparently been around since the 7th Century BC, in Mesopotamia (Iraq), but then it was mostly used as a colorant/dye and also for medicinal use. With time it was spread around Asia, the Mediterranean basin and Europe and started also being used for aesthetic and cosmetic use as in perfumes, mascaras and potpourris. It is also said that Cleopatra used saffron in her baths so that lovemaking would be more pleasurable!

What’s important to know though is that specific breed, the Saffron Crocus, was a “wilder” version of the one that we are using today and what I, to my surprise, found out is that this specific domesticated breed of the saffron Crocus, was first detected on the island of Crete! (more…)


Summer Truffle Recipes From Around The Web

April 30, 2010

Summer Black Truffles Recipes

Summer Black Truffles Recipes

I have picked these three recipes from blogs and websites that I like and trust. They use summer black truffles in three different ways: with meat, with pasta, in dessert.I am very curious about the burnt cream one, and if you ever try it please let me know how it turns out.

1. Roast Magret Duck Breasts with Shaved Black Truffles

2. Burnt Cream with Black Truffles

3. White Corn Agnolotti with Summer Truffles


Restaurant Brontë's Creation with Macchi's Italian Summer Truffles

April 29, 2010


Even though Restaurant Brontë now is closed, I would still like to re-post this beautiful and most probably very tasty truffle creation.

When summer truffles meet Brontë, here is the baby ( by Hakim Rahal, Chef de Cuisine ):

  • Seared kurobuta guanciale ( berkshire pork jowls )
  • Quail eggs
  • Yukon gold potatoes
  • Toasted ricotte bread
  • Quebec blueberry compote
  • Shaved summer truffles

An adventurous combination of flavors that I definitely would like to try.


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