Baltimore, MD - There's something new cooking at Da Mimmo in Little Italy. Just back from three months in Positono, Italy, Da Mimmo's Chef Masood Masoodi has added authentic southern Italian delicacies to the Da Mimmo menu that he perfected while working alongside famed Le Sirenuse Executive Chef Alberto Citterio.

Under Masoodi's watchful eye - and mezzaluna - Da Mimmo's patrons can now enjoy Risotto alla Pescatore, Involtini di Vittello and Souffle di Melanzane. These southern ltalian specialties are the first of many other menu additions that Masoodi will be introducing over the coming months.

"Workng with Mimmo for so many years inspired me to learn, train, and absorb the tradition and true art of Italian cooking. When he passed away, I knew how important it was to continue to build upon the tradition that he started in 1984," said Masoodi. In mid-May, Masoodi moved to Positano, Italy where he worked daily for three months in the kitchen of the famed Le Sirenuse to create, develop, test, taste, and perfect recipes to bring back to Da Mimmo's patrons.

Le Sirenuse is consistently named one of the top hotels in the world by travel publications including Conde Nast Traveler, Travel and Leisure, and Departures. This year, Le Sirenuse was named to Conde Nast Traveler's Gold List and was also named the fourth best hotel in Europe in that publication's 2004 Readers Choice award issue.

Masoodi began his career at Da Mimmo in 1988 where he worked as a server while earning his Business Degree at University of Baltimore. Upon graduation, he assumed responsibilities as restaurant manager, working closely with founder Mimmo Cricchio and his wife Mary Ann.

"For one of our chefs to have had the opportunity to totally immerse themselves in the cullture and environment of a foreign country in order to enhance their culinary skills is extraordinary," said Marcia Harris, president and CEO of the Restaurant Association of Maryland. "I am sure that he will be most successful in building upon the Da Mimmo tradition."

In the coming months, Chef Citterio will come to Baltimore, (his first visit to the United States), to spend time in the Da Mimmo kitchen with Chef Masoodi and the staff where he will work with them on new recipes and preparations.

Da Mimmo, founded in 1984, serves lunch and dinner daily. The restaurant has earned numerous awards over the past decades including Restaurant of the Year by the Restaurant Association of Maryland, the DiRoNA award (Distinguished Restaurants of North America) for the past seven years, and Da Mimmo's signature Veal Chop was selected numerous times as a Best In Baltimore by Baltimore Magazine.