Il Moro Monza, inclusion and Pizzaut
A beautiful initiative Il Moro Monza Hosts Pizzaut for the realization of the dream we feed inclusion. The first fundraising dinner for an evening dedicated to the project dedicated to the normality of special people, because on the other hand we are all special, different and particular. The first focus highlights the particular strengths of each person, and people are all the same in values, ethics, morals, potential, and values.
Solidarity dinner for inclusion at Il Moro Restaurant
The chefs:
The residents: Salvatore and Vincenzo Butticè, assisted by Tony Di Maggio, Lara Mariani, Carmine Ponessa, Napoleon and Raphael.
Salvatore, great respect for the raw material and inexhaustible curious, workaholic by nature, each dish must be like a merry-go-round, evoking the past and projecting into the future.
Vincenzo: Cultural roots are fundamental elements in every dish, balance is the added value, the successful dish is the one that is remembered.
The chefs, friendly guests, made themselves immediately available for the evening “Il Moro inclusione Pizzaut”
Solidarity dinner at Il Moro for inclusion
Andrea Alfieri : in love with rice, he interprets the pure Carnaroli Riserva San Massimo in a game of contrasts, earth (pumpkin), fruit (raspberries) and sea (lobster), emphasizing the olfactory notes and the gustatory chorality.
Luca Mauri: clear and clean taste, defined and clear identity, he stages the cod and artichokes, interspersed with Piedmontese hazelnut and lemon.
Felix Lo Basso: he does not betray tradition and his origins, the dish is the translation of his being, the playful element of eating is preponderant, eating is having fun. Elegant and sinuous mouthfuls of clear Lobassian paternity. The actors of the dish: mussels, Oreno biancona and wild rice.
Roberta Zulian: her personality can be read in the dish, delicacy and balance are immediately shown from the first puff, the long notes of coffee show the lightness of the hand, she interprets cocoa, coffee and Vov.
Adriano Del Mastro: bread is the noble element of the table and of sharing, with skill and art he is a convinced supporter of ancient grains, long maturation and very slow leavening, he uses ancient Brianza wheat, eating it means living on historicity and culture.
Antonella Butticè: hostess, to host and welcome you need to be suitable, the difference is in the savoir faire, the simplicity of being is translated into the spontaneity of serving. He coordinates the dinner from the first moments with Giulia, Denis, Beatrice, the students of olivettando, Alessandro and Lorenzo (Pizzaut), he takes care of the guests throughout the dinner.
The photos:
Valentina Gallimberti Ballarin: discreet and silent, an acute observer with the ability to immortalize moments that mark and take on indelible connotations, the images speak for themselves.
Behind the scenes:
AnnaMaria Farina, a family friend: elegance in person, listener and observer like few others, great human, professional and technical contribution.
Thank you all from the bottom of my heart.
The working group led by Nico Acampora, Simona Ravera, Di Biagio di Liberto and Tiziana Fraterrigo, the sensitivity of institutions and public and private bodies.
The dinner, from the first moment the guests joined the initiative, the available seats were snapped up, enthusiasm and desire to be there these are the credentials of those who attended the dinner.
The partners immediately showed interest and sensitivity, on the beverage Castello Banfi and Planeta Vini, with Ars Italica caviar caviar, Felicetti single-grain pasta, Riserva San Massimo rice, Kasanova with a gift for everyday life, C&C catering with instrumental support, Olivettando or the educational restaurant of the Hotel Institute of Monza by making its students live an experience on the front line.
