Sajni Fasanotti presents Maio Restaurant in Rome

Wineries embrace restaurants. For the column “Ristorante Amico” (Friend-restaurant), a wine producer presents one of his favorite restaurants, which in return offers a recipe paired with one of his wines.

Set in the most spectacular setting in Rome, with a privileged view of the city’s iconic skyline, the Maio Restaurant is the spearhead of the Food Hall on the top floor of the La Rinascente Tritone department store. The modern, refined design and choice of top, highly functional Italian materials, give this setting an intimate, chic atmosphere, making this the ideal location for exclusive events. 

The large dining room and terrace fully satisfying the wish for a beautiful view, adapting in a chameleon-like manner to every need. Maio Restaurant offers a space where beauty, elegance and the latest trends come together with Maio Group’s experience and reliability in events organisation.

In Rome as in Milan, "master" of the kitchen is Luca Seveso, class of 1969, a native of Cantù with qualified experience in Italy and abroad, who arrived at the helm of Maio Restaurant's kitchen 16 years ago. Chef Seveso's inclination is for a traditional cuisine directed toward creativity, in which respect for raw materials coexists with experimentation with novel techniques and combinations. 

Chef Seveso's proposals are able to attract both a demanding international audience and offer an accessible and exclusive gastronomic journey with a proposal always in perfect balance between roots and contemporaneity. The careful selection of high quality raw materials and strict respect for the seasonality of products are the basis of Maio Restaurant's DNA.

Suggested recipe:

Sous-vide veal in tuna sauce and caviar “Kaluga Amur”

Ingredients for 4 persons:

400 g veal rump, 80 g celery, 80 g carrots, 80 g onions, 220 g natural tuna, 20 g capers, 10 g Evo oil, 40 g salted anchovies, 250 g mayonnaise, a few tablespoons Kaluga Amur caviar.

Preparation:

Clean and tie the rump, season with salt and pepper and brown in a nonstick pan for a few minutes.

Remove the meat from the saucepan, add the vegetables, capers and anchovies, and allow to cook over low heat.

Place the meat and vegetables in a baking dish, cover and bake at 180° for about 1 hour (time varies depending on the size of the piece of meat).

Blend the vegetables in a food processor. Add the tuna and let cool.

Incorporate the mayonnaise until the sauce is smooth and creamy.

Serve by placing the tuna sauce on a plate, lay the thinly sliced slices of meat on top, and garnish with caviar pearls and seasonal salad greens.

Wine to pair:

Trentino Pinot Grigio Ramato Controcanto 2021 Tenute Sajni Fasanotti

Light coppery color. Intriguing and intense, with notes of white pear, balsamic hints, mint and pink pepper. Fresh, flavorful, creamy, round and satisfying mouthfeel, wide and long progression. Excellent persistence.

Production area: In the Mori area, close to Rovereto, Maso Palt, west oriented vineyards and clayish volcanic soil.

Grape varieties: Pinot Grigio, Guyot trained

Harvest: manual in September

Vinification: The grapes are destemmed and sent to the press for a brief cryomaceration in reduction (2-4 hours to extract the color). Next they are crushed and the must cleaned by flotation. The cleaned must is inoculated with selected yeasts and fermented in stainless steel at 18° C; fermentation lasts 10 to 15 days. A very small part is fermented in barrels. After fermentation it is separated from the coarse lees and left to age on the fine lees. Once the blend between the 2 fractions is made, protein and tartaric stabilization is carried out and then bottling. One year after bottling it is released for sale.

Alcoholic content: 12,40% vol

Serving Temperature: 12-14°C.

Suggested pairings: Hors d'oeuvres of cured meats, sausages, bacon and smoked meats; first courses including meat; fish also stewed, tuna skewers, guinea fowl baked in foil, roast veal; medium-young and medium-aged cheeses.

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