Bread and Ancient Grains: A Dip in Sicilian Tradition
“Feel the wheat, think of the bread.” Experiencing sowing, sprouting, the formation of ears: an exciting journey through chromatic variations, from intense green to golden yellow, a slow and continuous change. The darker the soil is, the more fertile it is for wheat. The wheat grows, forms the ear, those needles sharp enough, from which we will obtain excellent flour with the art and skill of a miller.
Wheat and History
During sowing, Jupiter was recommended for rain and Ceres for fertility. In June, after the harvest, Aeolus was relied on to accompany the winds to accompany the cleaning of the wheat in the farmyard. That wind that Aeolus granted with leniency was essential for the harvest.
The Sicily of the Butticè
Here it is, the Sicily of the Butticè brothers, restaurateurs with the history of this land in their blood. Its traditions, its scents, its raw materials. Scents and colors, but above all flavors. Starting from that raw material that is a source of everyday life: local Sicilian grains. The Butticè family hold on to their origins and preserve their culture, working that wheat of the island that was one of the granaries of the Roman Empire. To recover that lost harmony of everyday life, in their dishes and on their table at Il Moro Ristorante.
Local Grains: in Monza on the table of Il Moro
Local grains are a fundamental element of the Butticè cuisine. Among these, Tumminia stands out, an ancient Sicilian durum wheat with a low gluten content and with a fair presence of wheat germ. This grain not only has a high nutritional value, but also a unique flavor that brings back memories of the granaries of yesteryear. Using Tumminia means keeping a thousand-year-old tradition alive, while offering high quality products and unmistakable flavor. The result is a crispy bread, rich in aromas, which evokes images of golden fields and ancient processing methods.
Pani Cunzatu: Emblem of Hospitality and Tradition
Pani Cunzatu represents both the emblem of Sicilian hospitality, offered to unexpected guests without ceremonial formalism, and an element of the Sicilian gastronomic tradition. A bread that recalls eating with taste, sometimes with greed. The bread is made with Tumminia, an ancient Sicilian durum wheat with a low gluten content and with a fair presence of wheat germ. The retronasal flavor takes us inside a real barn, while the crunchiness of the bread with notes of oregano makes chewing pleasant and intense. The sardine mousse with light flows of pecorino refers to the experience of one of the most representative dishes of Sicilian gastronomy. The greasiness of the dish is conferred by the extra virgin olive oil powder, made with maltodextrin, a carbohydrate from the starches of cereals and some tubers.
The Butticè and Il Moro in Monza
At the beginning there was Sicily, its land, its sea. Their family, rooted in blood. Today, the Butticè bring to Il Moro in Monza the scents, colors, but above all the flavors of that land. The raw material is the basis of any proposal, expertly selected and carefully studied in yield, cooking and combination, to tell, in a dish, the story of a land: Sicily. The dialogue on the raw material continues, weaving stories of tradition, passion and dedication, and celebrating the art of bread and ancient grains.
