There are two lasting bequests we can give our children: One of these is roots; the other, wings.
Coffee, food and literature: the protagonists of the opening night of Taobuk 2017, the International Book Festival held on June 24-28 in Taormina. The partnership between Moak and the Belmond Grand Hotel continued for the 2017 edition on the occasion of one of the most renowned literature festivals.
Moak is sensitive to the various forms of expressive art – as the company creates new cultural projects and promotes young talents – but also to the topic of this edition’s festival, “Fathers & Sons”, which is related to the transmission of knowledge and identity as well as the comparison of generations. In addition to that, Moak has also witnessed a successful entrepreneurial story, which has been handed down from one generation to another and this year celebrates 50 years of activity.
As for the Fud Hub, part of the festival dedicated to food and drinks, the Grand Hotel Timeo, in partnership with Moak, hosted the literary aperitif and gala dinner on its terraces boasting breath-taking views over the cobalt blue sea of the Ionian pearl. The occasion was the inauguration of the main cultural event held in summer in Taormina.
The dinner was prepared by Roberto Toro, Executive Chef of Grand Hotel Timeo, who interpreted the festival’s key topic – the rediscovery of simple Sicilian recipes handed down from generation to generation among peasant families, and the comeback of basic ingredients, while having a contemporary reinterpretation that includes Moak coffee: scallops on chickpea mousse with coffee, green apple puree and foie gras to start with. Then, risotto with pepper cream and smoked anchovies, burrata and Arabica coffee, and steamed red mullet with aubergine tataki in a provola cheese and coffee sauce. Final dish was a dessert with Moak espresso. The synergy was already brilliantly tested during last year’s edition, and all guests – from Luigi Lo Cascio to Christian De Sica – experienced a knowledge and taste journey that managed to combine tradition and innovation, a liaison between the culinary philosophy of a young chef and Moak, a visionary company that is, however, deeply attached to its roots.