The invitation to the guest, made explicit in the menu, to prefer fresh, seasonal fish from our seas, displayed in the daily showcase. Oysters and other live molluscs in the aquarium. A wine list for the most Calabrian. The mixology list with the proposal of trendy and identity cocktails. And, finally, an absolute novelty, the very first experiment of the list of extra virgin olive oils from the territory.
Just 48 hours have passed since the inauguration and the innovative proposal of MiNiKƏ – Huitrerie Mixology & Šabbakehdd, the new restaurant led by Gennaro Scorza on the Lungomare S.Angelo di Rossano, is recording important numbers and satisfaction, especially at the cocktail counter, with what is a true exclusive of the new territorial format, destined to become a trend for summer 2024: the Mandarino Spritz, with bubbles (better if Calabrian) with 100% natural juice from clementines and Biosmurra mandarins, from the Colagnati Valley and of Coriglianeto.
Many people from all over the area attended the emotional ribbon cutting, with the blessing of Don Giuseppe Grilletta, already passionate and loyal customers of the historic Pescheria con Cottura in Rossano Scalo (from which father Gianfranco will continue to supply the fresh local fish selected by ports and marinas of Schiavonea but possibly also of Cariati and Cirò Marina), to support Gennaro, fourth generation of the Minichedd family, his family and the entire team of collaborators of this new, all youthful enterprise.
In the presence, among others, of the new city councilor Tonino Uva, who also participated in the event representing the Mayor Flavio Stasi, the inaugural event was coordinated by Lenin Montesanto whose Communication Strategies and Lobbying Society oversaw contents, naming and media and competitive positioning, supported by Imbrogno Comunicazione which handled the graphic design of the MiNiKƏ project. – And together with Gennaro with his wife Achiropita, his brothers Gianluigi and Aurora, his parents Gianfranco and Antonella and his uncles and nephews, Montesanto himself has also made official the derivation of the distinctive naming and the designed and shared brand: from the centuries-old history linked at the seaside of the Scorza Family, a human and entrepreneurial story of which all the Scorzas – he said – are proud and widely and pleasantly recognized everywhere through the onomatopoeic dialect epithet of the Minichedd.
What we are starting today – Gennaro clarified – aims to be many things and is also an experiment of social responsibility towards our land and our sea and how we can and must do, from the bottom, at the table, every day, a bit of healthy food education, first of all with transparency on the exact origin of the fish used in the different dishes and indicated in our conventional menu; but above all – he insisted – explaining and inviting people to prefer the seasonal fish that we will periodically indicate and display in our showcase.
During the beautiful evening that on a Wednesday at the end of June brought the entrance to Lungomare S.Angelo to life with many people and young people, various identity finger foods were served prepared by chef Antonio Pio Caruso, who like others in the MiNiKƏ team trained at the IIS Majorana Hotel Institute, with anchovies and Calabrian iGreco bubbles and Stragolia white wine.
