Located in Pisa, Italy, Antico Pastificio Morlli was established in 1860 and has been passed down through five generations. The pasta is kneaded slowly and dried at a low temperature to keep the organoleptic properties in tact. One of the keys to Morelli's methods is the inclusion of the wheat germ. Using artisanal techniques, they process the fresh wheat germ and include it in the pasta while the germ is still fresh. The intense wheat aroma is released during the cooking process, and the water will turn slightly green because of the presence of the fresh wheat germ. That's what gives the pasta its extraordinary and unmistakable flavor.
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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