Macchi Inc.

Café Massawippi - Service traiteur

9 years ago, when on a trip to Barcelona, I had dinner, with friends, at a very popular club by the city beach.
I had ordered a plate of Spanish ham with my Cava and got distracted from the great company and scenery from the explosion of just the perfect flavours of nuttiness and zing, while sampling this amazing product.
My friends husband who was the top bartender and mixologist at the club told me without hesitation:
“I will make sure you get to meet the chef as well as the source of where he gets his products.”

Fast forward, I have a meeting and sampling set up two days later at a shop in the city that strictly sold the products of this producer.
On arrival in my beach dress, as I didn’t pack for business, I meet this well over 70 year old man and the store owner, looking quite unimpressed and almost disappointed.
They wanted to wrap up the meeting standing up, I insisted we sit down as I had things to tell them, and I was there for a sampling of all their products.
Once they heard I had asked for a 7 kg piece of Patta Negra getting deboned so I can take it back to Montréal with me (yup, in my luggage) they figured, let’s at least give her some time simply for her purchase.
Little did they know I was about to ask them not only to import their products but also for exclusivity in Canada.
He got himself a good chuckle (the regional sales manager) and said: “We don’t do business this way”.
I told him, well that’s because you haven’t dealt with Paolo and I yet.
That’s where our saga with the absolute best house of Spanish ‘ham’ there is began.
Señorio dí Montanera.

To all our peers in the food service industry.
Tag us in any posts/fliers of your restaurants and we will share them in our page story.
Let’s order in when we can and keep the business going strong.

Buon Burrata Giornata!

📌 We’re hiring!

WANTED:
Driver, Class 5 licence for 12 and 15 foot truck.
You will be delivering in and around Montréal.
Monday-Friday 35-40 HRS/W.
Email Application to: [email protected]
Above industry pay.
Health and dental benefits after 3 months of employment.
Share if you know someone who fits the description.

Macchi Inc. updated their address.

Macchi Inc. updated their phone number.

I'm sorry for what I said; When I was hungry. .

di Muggine.

Bottarga is made from the “roe pouch” of the tuna or the red mullet, the eggs are carefully removed, washed, purified and salted. It is massaged by hand to eliminate air pockets and then cured in seasalt for a few weeks. It is then coated in beeswax ready for preservation.

We proudly represent:
Señorio de Montanera in Canada.

We're finally on Instagram!

www.instagram.com/macchiinc

Macchi Inc. (@macchiinc) • Instagram photos and videos 4 Followers, 30 Following, 3 Posts - See Instagram photos and videos from Macchi Inc. ()

http://www.macchiinc.com/blog/all-you-need-to-know-about-prosciutto/

All You Need To Know About Prosciutto | Montreal Food Importer & Distributor | Exclusive Importer of Citterio in Canada | Macchi Inc. The making of Parma Ham® is a long process where the curing is controlled carefully so that the ham absorbs only enough salt to preserve it. The hams are made from a very rare bread of pigs that are bred in north-central Italy specifically for Prosciutto di Parma® production. They have a specific di...

Paolo Macchi speaking to Bill Zacharkiw's Wine Page about truffles.


https://youtu.be/TzmzGeyf1oI

Paolo Macchi on truffles Paolo Macchi, a fine foods importer, talks to Urban Expressions' Bill Zacharkiw about truffles. (Vincenzo D'Alto/THE GAZETTE)

Customized Warm & Fuzzy Bomber Coats For Our Favorite Italian Specialties Distributors. 🇮🇪 Your Staff Wants It Your Image Needs It!

Il y a du nouveau les mercredis au MISTA !!

1 plateau de charcuteries mixtes et 1 Moretti 20oz

15$

Réservez ------» lemista.ca

Macchi Inc.

Hi :)
Did you place your order for this week?
Call us : 14506689993 / 18886MACCHI

Truffle yourself!

https://www.facebook.com/trufflescanada/posts/717331648422921:0

Serving Montreal and Canada with fresh Italian Truffles since 2005.

[...]Part of the reason truffles are so expensive, aside from being rare and labour-intensive to harvest, is that they are highly perishable. During the harvest season, Macchi says, he receives truffles in Montreal two to three days after they are picked. “We usually pick them up Wednesday morning, and they are on people’s plates that night.”

The lifespan of a truffle is fleeting. As soon as they are picked, Macchi says, they start to lose their aromas. For white truffles, you have about seven days, and for the blacks, maybe two weeks. The best way to keep them is in the fridge in an airtight container, wrapped in a cloth to absorb any humidity. I have a friend who is a chef in Paris, and he keeps them in a plastic container full of straw and fresh eggs. The eggs absorb the truffle flavour, and the resulting omelette is absolutely remarkable.

http://montrealgazette.com/life/urban-expressions/print-issue-truffles-from-the-hunt-to-the-table

We have a little bit left on the load of Winter Blacks (Burgundies) we received today.
Call us : 14506689993 / 18886MACCHI

https://www.facebook.com/trufflescanada/posts/713525575470195:0

[...]On returning to Montreal, I wanted to know more about truffles. A number of people pointed me to Paolo Macchi, who owns an importing and distribution company of high-end foodstuffs. Well, Macchi indeed knows his stuff.
Truffles aren’t mushrooms, which was a revelation for me. There are technically tubers, so they are closer to potatoes in that regard. I asked him to go through the truffle seasons and give me his comments on each type that is available. Macchi explained that there are many types of truffles, but primarily four used in cuisine. He uses the botanical names, but I’ll throw in the more common names by which they are known.
The least expensive, and most abundant, is the summer truffle (Tuber aestivum vitt.). These are harvested from May through September, and are the least aromatic of the truffles. Macchi referred to them as “a garnish. They’re the curly parsley of the truffle world.”
But this same genus of truffle, when harvested from October through December, gains a delicate woodsy and hazelnut flavour. Then they are called Burgundy truffles. For Macchi, these are “the best bang for your buck in the truffle world.” But he says that you don’t cook with them: The heat will kill the flavour.
The winter white occurs mainly in Italy.

The kings of the truffle world are the winter white (Tuber magnatum Pico) and the black truffle of Périgord (Tuber melanosporum). The white truffle is found mostly in Northern Italy, and harvested from October through December. The black truffle, which is what I was hunting for in Spain, is more widespread and can be found throughout Europe. It is harvested from October through March.[...]

(Read more in article below)

http://montrealgazette.com/life/urban-expressions/print-issue-truffles-from-the-hunt-to-the-table

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 Bartolomeo Platina in 1386. In his words: “ I do not remember eating anything more exquisite” , “an honest enjoyment that is healthy for you”.
Until the 1970’s bottarga was considered “The poor man’s food” but today it’s considered as the “Gold of Sardinia”.
The market for bottarga has been in constant growth, with its main marketing being in Italy, France, Germany, Japan and Spain.
It’s also showing a lot of growth in North America but the product is still by far an unknown delight.
The main cities of bottarga production in Sardidnia are Alghero, Carloforte, Sant’Antioco, San Teodoro, Cabras, Portofino, Cagliari and Tortoli.
You can also find bottarga manufacturers in Sicily, Calabria, Provenza, Turkey and Tunisia.
With this being said, Sardinia is the historical area of production of bottarga and to guarantee authentic crafted bottarga, your best bet is to buy from a producer based in Sardinia.
The bottarga is made from grey or red Mullet roe ( Bottarga di Muggine), Tuna (Bottarga di Tonno) and sometimes even from swordfish.
At Macchi Inc. we offer the one made from red mullet and tuna.
The red mullet is an abundant fish in the mediterranean and is found as far as the waters in Japan and Australia, but the best quality mullets and the most skilled craftsmanship is found in Sardinia.
Bottarga is made from the “roe pouch” of the tuna or the red mullet, the eggs are carefully removed, washed, purified and salted. It is massaged by hand to eliminate air pockets and then cured in seasalt for a few weeks. It is then coated in beeswax ready for preservation.
The bottarga di muggine ( mullet ) has an excuisite flavour that is a cross between salted fish roe and an after taste of bitter almonds.
The bottarga di tonno (tuna) has a slightly more intense flavor but they are both an extraordinary and unique experience in taste and can not be compared to anything you’ve ever tasted before.
At Macchi Inc. we import our bottarga from a sardinian based company called Sarda Affumicati.
I personnally tend to prefer the bottarga di muggine, while Paolo loves the bottarga di tonno.
If you’ve tried bottarga, let me know which is your favorite. I am curious to know.

MrsMacchi

Sold Out.

As MrsMacchi says: Truffle yourself.

https://www.facebook.com/trufflescanada/posts/709934779162608:0

Sold Out...for this week.
Call and ask us to add you to our calling list.

Thank you!

And the first load of the year is in!

Tuber Magnatum Pico or Winter White Alba Truffle, if you prefer.
Montreal's leading Truffle Importer since 2005 simply because we know and care for our products just as much as we know and care for our clients needs.
Quality in product and customer care since 2000.
4506689993/18886MACCHI

Récolte 2016 - olive Bella di Cerignola

All handmade / traditional production

Steps in making our semi dry cherry tomatoes

On today's date, 10 years ago, we were blessed with what today has become the glue here at Macchi Inc.
You have all spoken to him over the years and we could never see ourselves being where we are today with out him.
Thank you Razvan for your dedication and loyalty from the bottom of our hearts.

Good day ,
Macchi Inc currently has a job opening . The position is truck driver ( class 5 license ) . The job consists of mostly down town deliveries , and most of our clients are restaurants , so we are looking for a dependable , honest , patient , polite , efficient , person who is willing to work . Preferably someone who has some experience in this field . We are starting interviews , so if anyone is interested please inbox me . Thank you .

Theatre of Life w/ Massimo Bottura - Osteria Francescana at the Phi Centre tonight.

Value the people you spend the most time with. Value your family.