Baltimore, MD - There's something new cooking at
Da Mimmo in Little Italy. Just back from three months in Positono, Italy,
Da Mimmo's Chef Masood Masoodi has added authentic southern Italian delicacies
to the Da Mimmo menu that he perfected while working alongside famed Le Sirenuse
Executive Chef Alberto Citterio.
Under Masoodi's watchful eye - and mezzaluna
- Da Mimmo's patrons can now enjoy Risotto alla Pescatore, Involtini di Vittello
and Souffle di Melanzane. These southern ltalian specialties are the first of
many other menu additions that Masoodi will be introducing over the coming months.
with Mimmo for so many years inspired me to learn, train, and absorb the tradition
and true art of Italian cooking. When he passed away, I knew how important it
was to continue to build upon the tradition that he started in 1984," said Masoodi.
In mid-May, Masoodi moved to Positano, Italy where he worked daily for three months
in the kitchen of the famed Le Sirenuse to create, develop, test, taste, and perfect
recipes to bring back to Da Mimmo's patrons.
Le Sirenuse is consistently
named one of the top hotels in the world by travel publications including Conde
Nast Traveler, Travel and Leisure, and Departures. This year, Le Sirenuse was
named to Conde Nast Traveler's Gold List and was also named the fourth best hotel
in Europe in that publication's 2004 Readers Choice award issue.
began his career at Da Mimmo in 1988 where he worked as a server while earning
his Business Degree at University of Baltimore. Upon graduation, he assumed responsibilities
as restaurant manager, working closely with founder Mimmo Cricchio and his wife
"For one of our chefs to have had the opportunity to totally immerse
themselves in the cullture and environment of a foreign country in order to enhance
their culinary skills is extraordinary," said Marcia Harris, president and CEO
of the Restaurant Association of Maryland. "I am sure that he will be most successful
in building upon the Da Mimmo tradition."
In the coming months, Chef Citterio
will come to Baltimore, (his first visit to the United States), to spend time
in the Da Mimmo kitchen with Chef Masoodi and the staff where he will work with
them on new recipes and preparations.
Da Mimmo, founded in 1984, serves
lunch and dinner daily. The restaurant has earned numerous awards over the past
decades including Restaurant of the Year by the Restaurant Association of Maryland,
the DiRoNA award (Distinguished Restaurants of North America) for the past seven
years, and Da Mimmo's signature Veal Chop was selected numerous times as a Best
In Baltimore by Baltimore Magazine.