Il Moro Monza frying

Frying and its secrets, for Brillat Savarin in Physiology of Taste .. ” the surprise“.

Frying is like immortalizing the food at a given moment, a food caught off guard in that thermal shock that it is subjected to, there is no progression, the very hot oil immobilizes and induces it to reveal itself for what it is.

The golden color, frying gives a golden light, gives a revealing emotion, and the secret is given by the time of frying. In that contact, strong and revolutionary, the change is immediate: that cold and insignificant batter or breading becomes gold for the eyes and a hot delicacy to be enjoyed greedily.

Frying therefore, time, temperature and temperament, the secret of time.

On the other hand, the current frying most in use globally “tempura” they say Japanese, but “tempura” derives from the Latin tempora, ” the times“.

Dedica a Camilleri Ladro di Merendine Il Moro Monza

Frying or tempura?

So let’s reveal another secret, fried vegetables in batter in Japan were introduced in the seventeenth century by Portuguese missionaries of the Society of Jesus, only then did the samurai people convert to frying in batter making it quickly become the national gastronomic religion.

Today tempura is a symbol of modernity or rather of contemporaneity, it is a symbol of immediate consumption, of its just-in-time living.

We prefer to continue to proudly call it frying.

The art of frying and IButticè by Il Moro in Monza

For a good frying Il Moro Monza uses a good oil with a high smoke point, each frying has its own pan, patience, time and empathy.

The chefs of Il Moro Ristorante in Monza use these simple rules for a state-of-the-art frying.