Why is the new tasting menu at Moro di Monza called Viaggio D’Autore in Sicilia ?
This time we want to tell Sicily from a literary point of view.
For this reason, in devising the gastronomic proposals, recipes and dishes we were inspired by Sicilian writers.
The inspirations of the new Viaggio D’Autore menu, from which writers did you take them?
The reference period starts from the 800s until today and we have consulted Verga, Pirandello, G. Tomasi di Lampedusa and Camilleri.
When did you start this new gastronomic project?
From 2021 something began to stimulate us, so much so that we created a small bibliography and the key to reading obviously for us was the food, the table and Sicilian gastronomic culture.
In 2022 we asked a friend of ours and a great lover of gastronomy and literature to help us do this type of analysis.
Ilaria, our friend is Ilaria Testa, has done her best since the beginning to formulate gastronomic keys for the periods and authors consulted.
And after three months he presents us with an initial analytical research.
We deepened the research further until November 2022, and when we were almost ready we realized that translating the contents into dishes and recipes did not convince us.
So what….
We postponed the project to 2023, also because we were close to December, which is always a particularly busy month and we could not invest time in gastronomic research.
Why do you invest time in gastronomic research?
Yes, of course, there is an infinite offer to eat in Lombardy, especially in Milan and obviously also in Monza and Brianza, looking for combinations, techniques, organoleptic balances requires a considerable time investment, and our customers always ask us to go further, they require research, originality and exclusivity.
Our research excludes the xenophile trend because we have always firmly convinced that Italy is a country very rich in terms of biodiversity and ingredients, so we always have Italian gastronomy as a point of reference.
Another thing that does not excite us is the frantic search for novelty, for invention, as if discovery can be detached from our present and our past.
Gastronomic research must put man at the center, in the anthropological sense, enriching the contents with elements, techniques and mastery oriented towards gastronomic, cultural and environmental sustainability.
