Brianza Biodiversity Tasting Menu
The Il Moro Restaurant in Monza stands out not only for its excellence in fish cuisine, but also for its commitment to celebrating Brianza’s biodiversity by dedicating an exclusive and elegant menu to it. Chefs Salvatore and Vincenzo Buttice, through a careful selection of local and seasonal ingredients, offer dishes that reflect the rich and intense biodiversity of Brianza, the interpretation is in a contemporary and curious key.
A tribute to Brianza by IButticè of Il Moro Ristorante
This research was inspired by the sense of gratitude and gratitude for this land that hosted us 18 years ago, welcomed us and allowed us to reach a human, professional, ethical and moral maturity of which we are particularly proud. These feelings have inspired this dedication to the Brianza land, the skills and experience, now more than thirty years, of IButticè have been involved in the development of this gastronomic proposal, Brianza tasting menu and local biodiversity.
A Journey to Discover Brianza
The research began about 200 days ago, with a journey to discover Brianza and its excellences. The chefs, together with their team, have dedicated themselves to meeting farmers, cheesemakers, breeders and butchers of the region, in search of the best raw materials. This adventure involved friends and acquaintances in the area, who suggested small production companies to visit, the purpose: to show gratitude to the territory that has hosted us for 18 years and create the Brianza and local biodiversity tasting menu.
Every Thursday and Saturday morning, the restaurant team set out on a journey, exploring both lower and upper Brianza. These excursions turned out to be a sensational, rich and endless discovery, which allowed us to establish direct relationships with local producers and to select ingredients of the highest quality.
Salvatore and Vincenzo Butticè say: ” We have experienced the richness of Brianza not only in its infinite basket, but also for the spirit, loyalty and sincerity of every single person we have met. This journey has enriched not only the restaurant’s menu, but also our soul and our spirit.”
The research that tells and brings to life the history of a land.
– the research, to develop the menu dedicated to Brianza biodiversity, started from the assumption “you eat what you have and what you are” and the challenge was to overcome the paradox of associating Brianza’s gastronomic culture only with winter dishes, trivially Brianza POP could not eat and nourish itself only in winter.
Discovering the Ingredients
The first phase of the research concerned the collection of information and knowledge of the predominant elements of Brianza’s biodiversity. A high presence of sheep, goats and farmyard animals, as well as pigs, was discovered, with a fair presence of Garronese cattle farms. These elements formed the basis for developing a menu that reflects the natural, cultural and artisanal resources of the local micro territory.
The Dairy Basket
The second step was the selection of the dairy basket. Also in this area, Brianza has shown a rich dairy culture. In addition to blue cheeses and Grana Padano, the region boasts a great variety of goat, pork and cow’s milk cheeses and dairy products. This variety has made it possible to create dishes that enhance the local dairy tradition, offering curious and original combinations.
The vegetable basket
Finally, the research focused on the vegetable basket. Starting from ancient Brianza wheat, which produces a very weak flour, the restaurant team turned to small farmers who practice organic farming or integrated pest management. These farmers provide a variety of plant products that further enrich the menu, ensuring freshness and quality.
What techniques for local biodiversity
The processing and cooking techniques dedicated to the enhancement of Brianza biodiversity are a mixture of classic and contemporary techniques, the primary objective is precisely the enhancement of the ingredients with the intention of bringing Brianza biodiversity to the table in its immediacy, in its simplicity in its sincerity. Obviously, the elements of contemporaneity have been included together with two characteristics of chefs Salvatore and Vincenzo Butticè: elegance and freshness.
Innovation and Tradition
The chefs of the Il Moro Restaurant offer a perfect balance between innovation and tradition, contemporary elements have been inserted with elegance, a distinctive feature of chefs Salvatore and Vincenzo Buttice, who know how to combine freshness and originality with their gastronomic proposals. This combination ensures that each dish brings out the qualities and sensory characteristics of the ingredients used.
The Proposals
Once the research, the collection of information and ingredients was completed, the most creative part of the culinary project of the Il Moro Restaurant began. In an intense brainstorming session with Lara and Roberto, we set to work to turn ideas into dishes. Designs, patterns, combinations, coherence and contrasts, textures, playfulness, softness and hardness, temperatures and chromaticity have taken shape in a menu that celebrates Brianza in all its infinite richness.
The creative process
The creative process lasted 45 days, during which we worked tirelessly to develop a gastronomic project dedicated to Brianza. Each dish has been carefully designed to enhance the peculiarities of local ingredients, through innovative combinations and cooking techniques that enhance authentic flavors.
The presentation of the dishes
Menu and Brianza biodiversity of Il Moro restaurant:
- The Rose Window Dedicated to the Cathedral of Monza: a finger that represents a tribute to the architectural symbol of the city, combining local ingredients in an explosion of colors and flavors.
- Rabbit and Goat’s Yoghurt: a recipe that combines the delicacy of rabbit with the freshness of goat’s yoghurt, enhanced by organic herbs.
- The Montevecchia Potato and Gorgonzola: A dish that celebrates the encounter between the Montevecchia potato and the strong flavor of Gorgonzola, with a creamy and enveloping texture.
- Nettles and Goat’s Cheese: a combination that enhances the earthy flavor of nettles with the sweetness of goat’s cheese, in a game of textures and contrasts.
- Risotto Monzese VS Milanese : a reinterpretation of the eternal conflict between the risotto of Monza and that of Milan, which focuses on ingredients and techniques of both traditions.
- California Beef: The main course, which enhances the beef with perfect cooking and sophisticated combinations.
- Cherry Bread: A dedication to San Gerardo, patron saint of Monza, with a sweet bread enriched with cherries.
- Goat and Cherry Dessert: A dessert that closes the meal in a memorable way, combining the sweetness of cherries with the creaminess of goat’s cheese.
The promise: a complete dining experience
Eating at Il Moro Restaurant means immersing yourself in a complete culinary experience, where each dish is designed to stimulate the senses and offer a journey through the flavors of Brianza. The care in the presentation and attention to detail make every meal a special moment, to be shared and remembered.
Conclusion
The menu tells the story of Brianza and its biodiversity. The proposal of the Il Moro Restaurant is a tribute to the gastronomic richness of Brianza, interpreted with passion and skill by the Buttiče chefs. It is an invitation to discover and appreciate Lombardy’s biodiversity, through dishes that enhance local ingredients and offer a unique sensory experience.
