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Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 Since 1933, Baron Philippe de Rothschild SA, located at Pauillac in the Médoc, has been motivated by a constant ambition: to make the world's finest wines, each in its own category, whether the châteaux wines for which it is responsible – the renowned Château Mouton Rothschild, a First Growth, and its distinguished lieutenants, Château Clerc Milon and Château d'Armailhac – or branded wines, like the famous Mouton Cadet. Mouton Cadet Rouge Mouton Cadet Rouge is made from a blend of classic grape varieties: Merlot(65%),Cabernet Sauvignon(20%) and Cabernet Franc(15%). Merlot gives freshness and aromas of ripe red fruit like cherry and raspberry, Cabernet Sauvignon the structure of well-integrated tannins and black berry fruit flavors, and Cabernet Franc around, velvet smoothness. To give priority to the vibrant fruit flavors of Mouton Cadet Rouge, the period during which the wine matures in vats prior to bottling has been reduced to six months. The wine has a fine, deep red colour, strong and brilliant. With great elegance, the nose displays aromas of fresh red berry fruit like cherry and raspberry, then blackcurrant. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 Mouton Cadet Rouge 2012, Baron Philippe Rothschild, Bordeaux, France 32 RESTO OF THE WEEK maltatoday, SUNDAY, 28 SEPTEMBER 2014 SUMMER is about sunshine, swimming and slowing down just a little as the temperature climbs. If, like me, you prefer to leave the hot midday hours to the brave tourists, the evenings come with a breeze, a leisurely walk and a bite to eat. Cibo sits on the Tigne Point piazza, a small slice of what a cosmopolitan city would look like if we had one. Kids playing in the water fountain and the hum of diners and shop- pers milling about make for a pleas- ant backdrop to the eatery's outdoor area. A welcome cross-breeze, with a faint hint of the sea, means that even on the warmest evenings, there is lit- tle risk of overheating. Although we sat outside, Cibo's in- terior should not be ignored. With a feature wall covered in famous quotes about food and the wood oven protected by a giant brass face, jaws agape, the inside looks as though it would be a cozy retreat during the colder months. With such emphasis on a wood- burning oven, it made perfect sense to try out the pizzas. This decision was also helped along by the satisfied sounds other diners made as they bit into their first slice. We started off with some bruschet- ta to share. A simple, perfectly Medi- terranean beginning to the meal that saw a small mozzarella di Bufala wrapped in a delightfully salty slice of Parma ham with a sort of balsamic vinegar glaze. I must admit at having felt a little hurt that only three pieces arrived, forcing me and my compan- ion to really reevaluate our relation- ship as we debated who would get what, before we finally agreed on splitting the last slice very carefully down the middle. We could not bear to separate one ingredient from its friends. After our plates were cleared away and we were just starting to get anx- ious – our fellow diners' dishes made it difficult to focus on conversation – the pizzas arrived. My capriciosa – a trusted choice - arrived along with a 'del bosco' pizza. The former was a solid perform- ance, an utterly satisfying take on an old favourite. The latter combined Parmesan cheese with walnuts and mushrooms and I was glad I could convince my companion to barter a slice or two. Some pizza crusts are relegated to the side of the plate, abandoned in fa- vour of less heavy, less filling pizza re- gions, in order to optimize the stom- ach volume to pizza ratio. The crust here suffered no such fate. Light and airy, the dough was not simply part of the pizza's architecture, there to hold things together, but a delight in itself. The middle also remained dry, avoiding the sogginess that some- times plagues an inferior creation. On both pizzas, the thin brown skin on the mushrooms belied the freshness of the ingredients – noth- ing came from a can or a freezer and it was pretty obvious that a great deal of care went into making our rela- tively uncomplicated meal. Lightness of the dough aside, we felt too full to attempt dessert, al- though the menu offered a small but tempting selection. A walk by the sea was just the thing, giving us a chance to digest our pleasant evening and decide to put Cibo down on our 'will visit again' list. Cibo is open daily from 12:00 – 16:00 and 18:00 – 23:00 WINE OF THE WEEK CIBO TP01 Tigne Point 3000 Sliema Tel: 7962 9262 Email: info@cibo.com.mt Web: www.cibo.com.mt Facebook logo: cibomalta Rachel Zammit Cutajar takes a look at a restaurant and brings a recipe, wine and delicacy of the week. Write to us with your comments on restaurants or submit your own recipes to rzammitcutajar@mediatoday.com.mt FOOD As the hot summer sun dips below the horizon, RACHEL AGIUS ventures out to check out Cibo, in the Tigne Point piazza for a slice of cosmopolitan life Wood-fired pizzas and a summer sea breeze