Il Moro’s special December menu

Dedicated to aristocratic cuisine

Gastronomic journey created by Il Moro di Monza

Chefs Salvatore and Vincenzo Butticè think that you eat what you have and what you are, in this month the dedication is inspired by Italian aristocratic dishes.

Aristocratic cuisine and popular cuisine are two sides of the same coin and give rise to a continuous chase and opposition between those who are hungry and those who have food.

The Italian gastronomic heritage is born from this continuous chase, between tables, cultures, extractions and living conditions until it reaches the current levels of hybridization where the two worlds are interdependent and connected.

The Italian culinary art is a continuous relationship between the codes of Italian cuisine, seafaring, peasant, aristocratic and ecclesiastical and convental.

On the one hand, peasant/seafaring cuisine always oriented towards satisfying hunger, on the other hand, aristocratic/ecclesiastical cuisine has always symbolized a status symbol, useful to demonstrate a clear belonging to the class, to arouse wonder and amazement in the guests.

The Moor of Monza and the special December menu

Tasting menu

01 December to 01 January 24

Catalan lobster

Organic egg, Bologna potato and caviar

Shrimp and truffle risotto

The fillet of fish as Rossini would have thought of it

Path reserved for the entire table

An aristocratic recipe becomes a popular recipe

Breadsticks

The recipe was born at the turn of the seventeenth and eighteenth centuries.

The protection and integrity of the future King of Sicily, Vittorio Amedeo II was the cause of the technical elaboration of the stretched breadstick.

King Vittorio Amedeo II repaid the inventiveness of Antonio Brunero, a court baker, by starting a political and cultural revolution against the French and Spanish oppressors.

Vittorio Amedeo II thin in constitution and with continuous eating disorders that prevented him from growing, as a future King of the House of Savoy competes, strong and robust.

The court doctor Don Ubaldo Pecchio ordered thin strips of bread from the baker Antonio Brunero, without crumbs and highly digestible, in this way the “gherssin” was born.