Dear Sake friends,
The Marche Region it's located on the Italy's Centre-East cost, gently touched by the Adriatic Sea. The Region enjoys beautiful beaches, green hills and mountains all just half hour away from each other.
Quality of life is exceptional - at slow paste and with a close eye to tradition. The Country side is charming and nothing to envy to the more celebrated Tuscany.
Marche is also the Region where I've born and this year decided to go back for holiday in August. This time of the year the summer season is at its full with crowded beaches and holiday-makers taking on the space in Bars and Restaurants.
Mood Restaurant, at Civitanova Marche, is one of them. Chef Massimo head the kitchen since the opening and manage this gem of innovation and passion for food.
When I have proposed to Massimo on doing a special evening with food and Sake, instead of frowning his eyebrow and have a laugh...he said "sure, why not".
The menu was agreed in a few hours and the guests list was full in just a couple of days.
On the night of the tasting the long central table by the restaurant outdoor' area preluded to a great night. I did not know what to expect... - a sake dinner in Marche, at a seafood Restaurant and with a wide audience of Celebrated Winemakers from the Region - a recipe for a disaster or a great souvenir - thankfully the latter...
As the table started to fill, from my side I had my wife, my brother and his wife - also the Directors of Tekna that runs the acclaimed Chef Academy in Terni (Umbria). Chef Massimo had a line up of Marche's Wineries represented like Maria Pia Castelli, Rio Maggio and La Monacesca represented by the flamboyant owner Aldo Cifola. Pierpaolo Rastelli, wine critic and writer for Slow Food closed the table. Everyone was welcomed with a glass of peach sparkling from Ozeki (Hana Fuga) and a sip of Sawa Sawa from Choryo Brewery - to take them through the 2 styles of making sparkling sake.
All seemed intrigued by it....all well so far.....ice broken!
The evening continued with a touch of modernity with Isake junmai and a carpaccio of Seabass with melon and caviar - followed by Maltagliati pasta with a fish Ragu paired with Sasa Nigori Ginjo from Tedorigawa.
At this point the evening geared up with lively conversations and discussions around wine & sake - financial crisis & dolce vita - and another toast.
For the break between the pasta and the main, we have savoured a chilled sip of Yuzu sake from Shushinkan - delicate, refreshing and enjoyed as a palate cleanser, like we could do with a fruity sorbet.
The main course was an extravagant combination of tuna and veal, in a way that only Massimo can explain and execute - inspired by the infamous Vitel Tonne'. We matched with Fukuju Dai-ginjo from Shishinkan, which at this stage, was declared the favourite among all guests.
The last thought goes to an evening that entertained 12 new Sake fans and more importantly has given them the tools to enjoy this extraordinary beverage. The parallels between wine and sake are always common and even if the 2 lines never cross - both are there to enhance the dining experience at any level and with any type of cuisines.
Surely a night to remember and a special thanks to the Mood's team that made this possible.
Food for thoughts!
Giorgio Vallesi
The Marche Region it's located on the Italy's Centre-East cost, gently touched by the Adriatic Sea. The Region enjoys beautiful beaches, green hills and mountains all just half hour away from each other.
Quality of life is exceptional - at slow paste and with a close eye to tradition. The Country side is charming and nothing to envy to the more celebrated Tuscany.
Marche is also the Region where I've born and this year decided to go back for holiday in August. This time of the year the summer season is at its full with crowded beaches and holiday-makers taking on the space in Bars and Restaurants.
Mood Restaurant, at Civitanova Marche, is one of them. Chef Massimo head the kitchen since the opening and manage this gem of innovation and passion for food.
When I have proposed to Massimo on doing a special evening with food and Sake, instead of frowning his eyebrow and have a laugh...he said "sure, why not".
The menu was agreed in a few hours and the guests list was full in just a couple of days.
On the night of the tasting the long central table by the restaurant outdoor' area preluded to a great night. I did not know what to expect... - a sake dinner in Marche, at a seafood Restaurant and with a wide audience of Celebrated Winemakers from the Region - a recipe for a disaster or a great souvenir - thankfully the latter...
 |
| Mood Restaurant | Civitanova Marche | Italy |
On the table we had 8 sakes and a five courses menu to go with it. The menu was designed to stay away from being Japanese, but with the clear objective to play with ingredients reach of Umami.
As the table started to fill, from my side I had my wife, my brother and his wife - also the Directors of Tekna that runs the acclaimed Chef Academy in Terni (Umbria). Chef Massimo had a line up of Marche's Wineries represented like Maria Pia Castelli, Rio Maggio and La Monacesca represented by the flamboyant owner Aldo Cifola. Pierpaolo Rastelli, wine critic and writer for Slow Food closed the table. Everyone was welcomed with a glass of peach sparkling from Ozeki (Hana Fuga) and a sip of Sawa Sawa from Choryo Brewery - to take them through the 2 styles of making sparkling sake.
All seemed intrigued by it....all well so far.....ice broken!
 |
The evening continued with Azure Ginjo from Tosatsuru and another Ginjo from Fukugao - both paired with raw king prawn on a parmesan cheese foam and a Gaspacho with basil and dried shrimps. At this point everyone was fascinated to discover that sake isn't an obscure beverage that taste rough and sipped warm - but a refined beverage with a unique set of flavors able to offer a unique experience....mission accomplished!
|
 |
| Massimo Garofoli Head Chef at Mood |
The evening continued with a touch of modernity with Isake junmai and a carpaccio of Seabass with melon and caviar - followed by Maltagliati pasta with a fish Ragu paired with Sasa Nigori Ginjo from Tedorigawa.
At this point the evening geared up with lively conversations and discussions around wine & sake - financial crisis & dolce vita - and another toast.
For the break between the pasta and the main, we have savoured a chilled sip of Yuzu sake from Shushinkan - delicate, refreshing and enjoyed as a palate cleanser, like we could do with a fruity sorbet.
The main course was an extravagant combination of tuna and veal, in a way that only Massimo can explain and execute - inspired by the infamous Vitel Tonne'. We matched with Fukuju Dai-ginjo from Shishinkan, which at this stage, was declared the favourite among all guests.
The last thought goes to an evening that entertained 12 new Sake fans and more importantly has given them the tools to enjoy this extraordinary beverage. The parallels between wine and sake are always common and even if the 2 lines never cross - both are there to enhance the dining experience at any level and with any type of cuisines.
Surely a night to remember and a special thanks to the Mood's team that made this possible.
Food for thoughts!
Giorgio Vallesi
Great Article it its really informative and innovative keep here: with new updates. Its was really valuable. Thanks a lot.
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