Bread is the living and emotional expression of the cook.
Bread is an emblem of hospitality and sharing. Bread is life.
For these reasons, the chefs of Il Moro, Salvatore Buttice and Vincenzo Buttice bake slowly, and use local Sicilian stone-ground grains.
Environmental sustainability passes from the table, choosing ingredients whose cultivation renounces intensive processes is the beginning of a trend reversal.
Do you know the history of breadsticks ??
The recipe was born at the turn of the seventeenth and eighteenth centuries.
The protection and integrity of the future King of Sicily, Vittorio Amedeo II was the cause of the technical elaboration of the stretched breadstick.
King Vittorio Amedeo II repaid the inventiveness of Antonio Brunero, a court baker, by starting a political and cultural revolution against the French and Spanish oppressors.
Vittorio Amedeo II thin in constitution and with continuous eating disorders that prevented him from growing, as a future King of the House of Savoy competes, strong and robust.
The court doctor Don Ubaldo Pecchio ordered thin strips of bread from the baker Antonio Brunero, without crumbs and highly digestible, in this way the “gherssin” was born.
Another Sovereign, Charles Felix King of Sardinia, was fascinated by the gastronomic breadsticks, eating and munching on them even during theatrical performances at the Teatro Regio.
