Il Moro Restaurant Ingredients, ancient grains dialogues

“Food must be provided by man-made labor. Like bread. I have always thought that bread constituted a relationship between men” (Jean Paul Sartre)

Il Moro, Il Grano e il Pane Restaurant

“Feel the wheat, think of the bread.”

“To experience the sowing, the sprouting, the formation of the ears, to live the chromatic variations, from intense green to golden yellow, a slow and continuous change, the background of the soil, the one after the seeds sown, and.. the darker it is, the more fertile it is for the wheat.

It reaches maturity gradually, grows, forms the ear, those needles as sharp as necessary.

And if during sowing they recommended themselves to Jupiter for rain and to Ceres for fertility, in June after the harvest they relied on Aeolus so that the winds accompanied the cleaning of the wheat in the threshing floor.

That wind that Aeolus granted with clemency”

Scents and colors, but above all flavors.

Starting from that raw material that is a source of everyday life: ancient Sicilian grains.

And recover that lost harmony of everyday life, on their plates and on their table

RECIPE: PANE CUNZATU

Pani cunzatu, represents both the emblem of Sicilian hospitality that offers unexpected guests, and without resorting to ceremonial formalism, what is already on the table, and an element of the Sicilian gastronomic tradition, when the wealthiest could afford the purchase of salted sardines in order to give elements of flavor that recalled eating with taste sometimes with greed.

Pane Conzato and ANCIENT GRAINS

The bread is made with tumminia, or ancient Sicilian durum wheat with a low gluten content and with a fair amount of wheat germ. The retronasal flavor will take us inside a real barn while the crunchiness of the bread with notes of oregano makes chewing pleasant and intense.

The sardine mousse with light flows of pecorino cheese will refer to the experience of one of the most representative dishes of Sicilian gastronomy and the unctuousness of the dish conferred by the extra virgin olive oil powder is inevitable. The oil powder is made with maltodextrin, a carbohydrate from the starches of cereals and some tubers.

The raw material is the basis of any proposal, expertly selected, carefully studied in yield, cooking, combination, to get to tell, in a dish, the story of a land: Sicily.