August 30, 2010 |
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Share The product I picked to present to you this week has caused a lot of controversy over the years. Mainly because it has been portrayed as something different than it is, but it has always been very appreciated when consumed in all of its different ways of preparation. I will, this week, make sure [...]
July 14, 2010 |
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Share 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 [...]
April 26, 2010 |
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Share There are hundreds of different type of summer truffles. The summer truffle we import to Montreal is the one called Tuber Aestivum Vitt and is of Italian origin. Depending on the sub species, truffle in general can be found all year long. The summer truffle can be found from May to November, with it [...]
April 19, 2010 |
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Share Not many people in North America know about this product. I have to admit, that neither did I before starting working in the food business. The Phoenicians were the first to produce bottarga and it was the Carthaginians who helped this product to be known through out the Mediterranean. It was first documented by [...]
April 12, 2010 |
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Share PROSCIUTTO DI PARMA Prosciutto di parma has for centuries been made and can only be made and cured in the countryside of Parma, Italy. Four ingredients are needed for the production of Prosciutto di Parma®: Italian pigs Salt Air Time. Prosciutto di Parma® is an all-natural ham and all additives are prohibited. The making [...]
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