They say any cook can make a stock, but bone broth made from raw ingredients by a James Beard award-winning chef trained in Florence, Italy, tastes better. Especially, when they are obsessed.
When COVID-19 hit New York City, Chef Marco Canora knew customers would be in need of comfort food. From the pick-up window of his popular Manhattan restaurant, Hearth, he started posting photo after photo of steamy Mason jars loaded with legumes and hearty greens. He was cooking soups and broths like crazy, and ready to please, asking fans for ingredient requests.
Not wanting to limit the availability of his cooking, Chef Marco just added a new addition to the menu: soup starter kits.
For several years now, Chef Marco has been selling Brodo (Italian for broth) designed for good health and full of amino acids, collagen and minerals. He now offers five types using the bones of grass-fed cows, organic chicken and turkey. Equally delicious is a vegan option flavored with seaweed and mushroom.
A friend and former boss, Tom Colicchio of “Top Chef”, once said that Chef Marco “cemented” the recipes his Tuscan mother had taught him while working at Cibrèo restaurant in Florence, Italy.
Confirming Colicchio’s words, Chef Marco described the passion for broth that began in childhood. “If anybody got sick, we always made a pot,” he said in a recent podcast interview. “It’s such an amazing restorative.”
Order Brodo online or find it in select grocery stores.