Holy Easter Menu
Il Moro Restaurant
For the Holy Easter Menu here are the reflections of the Chefs: one of the most heartfelt commands of the Italian gastronomic culture, where the table takes on a prevalent and central role, the sharing of time, emotions and food are put back at the center, Easter when family and friends dedicate special moments to each other, forgetting the tinkling of the hands.
Chefs Salvatore and Vincenzo Butticè, of Il Moro di Monza , which has been serving the citizens of Monza and beyond since 1996, together with Roberto and Lara wanted to create a journey through the time of Il Moro
Il Moro Restaurant A gastronomic journey through time
A journey that starts in 2002 and ends with 2019, a journey through time without Alexander Hartdegen’s time machine but using food and the table as means of travel.
The Santa Pasqua Menu
Welcome from the Butticè Family
For a Sicilian, hospitality and welcome are of vital importance, the sardine and the sfincione are the signature of the Butticè family’s welcome.
Seafood, radish and orange salad -2018
2018 for IButticè is the year of the crystallization of the gastronomic turn made in 2014 towards experiential and synaesthetic cuisine, and for the first time they introduce candied albedo in a seafood salad and replace the inevitable freshly squeezed lemon juice with Ribera blood orange juice and the garnish element refers to a strong minerality and flows of elegant spiciness.
Scallop au gratin and goat cheese fondue from Brianza -2010
Elegance and refinement of the mollusk particularly appreciated by delicate palates and with careful balance, it was 2010 when the Chefs of Il Moro presented it out of its shell, cooked in hay and garnished with a Sicilian primo sale (sheep) fondue. At Easter 2024, in the face of a strong and significant choice on the enhancement of local biodiversity, the artisanal goat cheese of the Terre Alte Consortium will be used.
The journey through time continues
Lasagna and tuna ragout -2016
The lasagna, IButticè did not study it, but learned it directly during the Emilia-Romagna experiences, and in 2016 they propose it as a classic and traditional dish of the festival with an exception that aroused amazement in the patrons, the mixtures of meat and mortadella were entirely replaced with the minced belly of Sicilian bluefin tuna. On this holiday, lasagna will have a further distinction – that is, it will be drowned.
Fish fillet potatoes, cherry tomatoes and olives -2002
2002, for I Butticè “professionals of good food” is an important year of transition that brings them for the second year in a row to the Costa Smeralda in Poltu Quatu in one of the most famous and popular restaurants of the time, and it was precisely in that experience that IButticè proposed a simple and intelligible dish, to be boned in the dining room and to be served to particularly trained and refined palates, who immediately grasped its disarming simplicity, genuineness and goodness.
The pastiera, Neapolitan references -2019
Why a dedication to the Neapolitan pastiera from Siciliani?
Because our chef Vincenzo Butticè spent 10 years in Campania between Ischia and Naples, in recent years he has been fascinated by the bewitching charm of Neapolitan gastronomy and he has been seduced by the pastiera in a particular way for two reasons, the first for the strong Greek mythological influence, the second for the use of two ingredients strongly present in the professional background of Chef Vincenzo, ricotta and orange.
Eating pastiera is like experiencing Naples, in its veracity, in its harmonious splendor and in its infinite contradictions.
The chefs of the Moro and the young Pastry Chef Lara Mariani wanted to recreate a time journey that from the Greek mythological culture reaches a contemporary dimension.
