Issue link: https://maltatoday.uberflip.com/i/516462
maltatoday, SUNDAY, 24 MAY 2015 34 Food Rachel Agius finds out the true meaning of addiction, with the milky mozzarella made onsite at hiM demanding return visits Write to us with your comments on restaurants or submit your own recipes to rzammitcutajar@mediatoday.com.mt Resto of the week GRAPES: 100% Grillo VINIFICATION AND MATURATION: Made from grapes picked at perfect aromatic ripening and then given a very soft pressing. The must underwent temperature-controlled fermentation (16-18°C/60-64°F) in stainless steel tanks, remaining on its lees for 4-6 months. It then matured for few months in the bottle. A clear and bright straw-yellow colour, with faint greenish highlights. The Bouquet is broad and surprisingly fresh, with notes of citrus, pineapple and a gentle minty hint. Rich and well-balanced, with clear sapid and mineral hints. Serve at around 10-12° C. Perfect with all fish and vegetable Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 GRILLO FEUDO 'PRINCIPI DI BUTERA' SICILIA DOC The changes that our food culture has seen over the past few years are a double- edged sword. The interest in what goes into food is, on the one hand, some excellent progress in the march away from unhealthy, unrecognizable food we put in our bodies. A concurrently growing inter- est in the positive influence of exercise is making us if not healthier, at least more aware. On the other hand, finding good food that has not been altered out of recogniz- able shape is both costly and difficult. The truth is that processed foods are easier to make, store and transport, mak- ing them cheaper for the consumer. Fresh quality food usually comes at a premium. Which is why high-quality Italian Moz- zarella (or the catchy and versatile 'Him' for short) is a welcome addition to the plethora of fast food joints that dot the Sliema front. A small, tastefully decorated establish- ment, its walls are lined with shelves upon shelves of wines, beer, pasta, sauces, desserts and everything else the good life is made of. But the best thing Him offers doesn't come in packages. In fact, unless you order some to go, it never even sees the inside of a container. hiM makes its mozzarella – between 100 and 150 kilos – fresh every day, from frozen buffalo milk shipped in from Na- ples. It comes in a variety of shapes and sizes; the bite-sized bocconcini, the larger milky spheres to share and the simply di- vine straccata, which combines shredded mozzarella with panna cream. Each can be eaten at the mozzarella bar, by them- selves or in a selection of sandwiches and salads, or taken out to enjoy at home. hiM's appeal comes from the manage- ment's unfaltering focus on quality. The selection of foods and beverages on sale are all artisanal and chosen specifically to complement the mozzarella. Chef Felice Franzese, who is a celebrated sommelier and teacher aside from being a master chef, has lent his expertise in training ap- prentices and pairing the food and bever- ages on offer, giving the hungry customer (and the lucky reviewer) something to write home about. And the best part? There is absolutely no cooking, in the traditional sense. Fresh bread and of course the mozzarella are made from scratch on site while eve- rything else comes straight from local sources and is then lovingly put together with the least interference possible. Fast food in the cleanest, healthiest sense. hiM has big plans too. This one-of-a- kind concept store is the blueprint for other outlets overseas, including in the directors' native Naples, other areas in Italy and eventually even beyond Euro- pean shores. And it's looking good. On hiM's first day of business, the shop saw a steady trickle of curious visitors, no doubt drawn in by the novelty of the place and sticking around to explore and try some of the various delicacies on sale. And once they try those tender, ghostly white orbs, they will know the meaning of addiction. Delicious, handmade addiction that needs absolutely nothing – not olive oil, not seasoning – to improve on its fla- vour. And here, I suspect, lies the core of hiM's simple but effective business plan. Make something so tasty and moreish that return visits are practically guaran- teed. So far, it seems to be working. hiM 195, The Strand, Gzira. Tel: 27880400 Email: info@himstore.it Web: www.himstore.eu Facebook: facebook.com/himstoremalta Deliciously fresh mozzarella in the trecce style at hiM The team at hiM are dedicated to providing customers with the ultimate Italian experience PHOTOGRAPHY BY RAY ATTARD Praise be to hiM!