In Milan, Il Moro restaurant presents the new menu dedicated to Sicilian writers
Chefs Salvatore and Vincenzo Butticè present their gastro-literary journey in Sicily, they will be hosted by Stefania Lattuca’s Terrammare Restaurant.
The chefs of Il Moro Ristorante – Salvatore and Vincenzo Butticè
Terrammare Hosts IButtice de Il Moro Restaurant
Il Moro hosted by Terrammare – Milan –
At the table with the greats of Sicilian literature: Il Moro di Monza presents its new menu “Gastro-literary journey in Sicily”, a culinary journey that narrates the poetry of Sicily
The Author’s Journey to Sicily, conceived, designed and created by Salvatore and Vincenzo Butticè.
The menu has been created to celebrate the fruits, from every point of view, of the Sicilian lands, as well as the arrival of summer, and presents a wide selection of dishes that incorporate fresh and seasonal ingredients, accompanying each of them with a literary quote: from Verga, “I malavoglia” to “I Galletti del Bottajo by Luigi Pirandello”, passing through “La Sirena” and “Il Gattopardo” by Giuseppe Tomasi, and finally “The Thief of Snacks” by Camilleri
Terrammare – Milan – Hosts Il Moro Ristorante in Monza
The Gastro literary research of Vincenzo and Salvatore Butticè
Sicily is a land known for its beauty, its history, its sea, but it is also the home of some of the most famous artists who have made the history of Italian literature.
It is precisely to them and their works that the Butticé brothers, who have been at the helm of the Il Moro Restaurant for years, dedicate their new menu “Gastro-literary journey in Sicily”, a seasonal gustatory journey that winds and unravels starting from the critical and careful analysis of some of the most famous texts of Sicilian writers of different eras, allowing you to be transported to a multiverse of Sicilian culture and flavors.
From Verga with his Malavoglia, passing through Luigi Pirandello with his novellas and Tomasi di Lampedusa, up to the more contemporary Camilleri and the case of Montalbano.
The courses tell their stories through food, which has always been a “transversal matter” for the Butticé brothers.
“Cooking is first of all the way of being and then it becomes the way of doing, it is that cultural, historical and economic artifact that allows you to travel in time and space.
The art of cooking, as well as food, is transversal and universal, no person ignores the world of cooking, because it overcomes any social stratification as an artifact and as food instead undergoes significant conditioning by the social, economic, political, religious and cultural state” say Salvatore and Vincenzo Butticé.
The promise
You are in Milan, or maybe not, you are in Sicily. You are sitting at the table and while you read the menu, Pirandello, Verga and Tomasi di Lampedusa and Camilleri appear next to you.
Like being in Woody Allen’s 2011 film, Midnight in Paris, where one evening the protagonist, walking alone through the streets of Paris, loses his bearings, accepts a ride and by magic finds himself in the past, in the mythical Paris of the twenties and the “Lost Generation”, you too, are transported to a multiverse of Sicilian culture and flavors.
The tasting menu “Author’s journey to Sicily”
Dedication to Pirandello “In corpore Vili”
Sicily in the Sicilian shrimp
Get out of here! – says Cosimino to the servant. Then talk to the fishmonger: – Don’t listen to her! You don’t have to buy these things! – Sgriscia puts her hands on her hips, angry, but Cosimino does not give her time to respond; He gives her a push and starts again: – Get out of here! -Repeats. . The fishmonger defends the woman, who begins to shout: meanwhile people come from all over the market to watch what happens. Cosimino screams, furious: “No, no! Shrimp no! Don Ravanà cannot and must not eat shrimp! You – he says to Sgriscia – tempt him like the devil and ruin his stomach!
Dedication to Verga: “I malavoglia”
From tuna to tuna
“ Instead, Tino appears, sitting like a president, on the steps of the church, spitting out sentences: “Listen to me; Before the revolution it was something else entirely. Now the fish are mischievous, I tell you!
“No; the anchovies feel the grecale twenty-four hours before arriving, resumed master ‘Ntoni; “It has always been so; Anchovy is a fish that has more judgment than tuna. Now beyond the Capo dei Mulini, they sweep them from the sea all at once, with thick nets”
Always on Pirandello.. “Competition for Legal Secretary at the Council of State”
Risotto and sardines
“Lagumina .. He lost confidence, but not his appetite! He ate as if he had been fasting for days! He downed a plate of risotto without realizing it, continuing to talk about the competition. As he spoke, he did not realize that he had cleaned the plate and continued to look for more risotto with his fork. When he realizes that he has an empty plate, he looks at the other diners, then looks at the waiter and says: – It seemed good to me, if I’m not mistaken. Do we want to do an encore? Bring me another one. Eh, the mountain air..”
Dedication to G. Tomasi di Lampedusa “The Mermaid”
The sensuality of sea urchins
“[…] They are the most beautiful thing you have there, those blood cartilages, those simulacra of female organs, scented with salt and algae. What cheering and cheering! They will be as dangerous as all the gifts of the sea that gives death along with immortality. In Syracuse I constantly asked Paolo Orsi. What a taste, what a divine aspect! The best memory of my last fifty years..”
Dedication to Cammilleri A. “The Thief of Snacks”
Fried mullet, beef and zarchiceddi
“.. the commissioner, despite the fact that his girlfriend Livia has just arrived from the airport, makes a stop at Calogero’s restaurant to enjoy a succulent plate of fried mullet, then justifying his delay and the unmistakable smell of fried food that exudes from his clothes, with the excuse of having had to question the manager of a fry shop “
The Coopers of the Bottajo Luigi Pirandello
Free-range chicken, pepper and almond
” The man, in fact, sitting in the kitchenette, while observing with admiration “his wife more lively than usual, lit in the face by the heat of the fire under the pot, tightened the vine by a new dress, to flowers …”, thinks: “he is right, the poor girl! It is so sweet to be alone together, in intimacy, without foreign faces at the table, that they keep you suspended, you have not well satisfied their tastes …”. “Despite his good intentions, he can’t keep his promise and invites a guest. The offended wife invents a stratagem to remove first the unexpected and unwelcome guest, then the husband. Left alone, the two tasty cockerels are comfortably pulped, cooked with such care.”..
Dessert
The Leopard Giuseppe Tomasi di Lampedusa
Biancomangiare
“in the scene of the famous Grand Ball in which Don Fabrizio sits at the table to enjoy it …
“..” While tasting the refined mixture of white eat, pistachio and cinnamon enclosed in the desserts he had chosen, Don Fabrizio conversed with Pallavicino and realized that these, beyond the sugary phrases reserved perhaps for ladies, was anything but imbecile.
Il Moro Restaurant
The savoir faire and the taste for hospitality of a cohesive Sicilian family like that of the Butticé brothers who, since 1996, have been offering gourmet cuisine with a clear Sicilian vocation with the Il Moro restaurant. Salvatore Butticé who, after a career in the dining room, is now the chef of the restaurant together with Vincenzo Butticé, general manager of all the family’s projects and Antonella Butticé, sommelier of Il Moro.
An elegant and contemporary atmosphere and a savoir faire at Grandes Tables that of the Moro, in which interiors are enriched by the presence of contemporary figurative arts and elements of Sicilian ceramic craftsmanship. The armchairs, of contemporary design, complete the table in Italian walnut briar in order to make the experience unique, comfortable and enveloping. On the menu a mixture between the land of origin and the territory that welcomed them: between Sicily and Lombardy.
Il Moro Consulting, Catering and Banqueting
After years of experience gained in the catering sector and at the helm of The Moor of Monza, iButticé bring their food and wine experience beyond the confines of their restaurant, offering everyone the opportunity to experience elegant cuisine, with a clear Sicilian vocation, in any location they want.
With this intention, the “Il Moro eventi” Catering service was born, to bring sustainable, contemporary, intelligible and sensory Sicilian cuisine, in any place chosen by the customer or in the prestigious locations recommended by Il Moro in upper Brianza, Milan, Piedmont, Calabria and Sicily.
The team of the Events section is made up of experienced and qualified staff of Il Moro, also coordinated through the project “@iButtice sulu cosi di piaciri”, the Management and Consulting division of the Butticè Brothers, professionals of good food, which aims to satisfy every need and request for customization of the customer respecting his desires and expectations.
In the realization of its catering services and on request, Il Moro collaborates synergistically with Santa Maria Fiori ed eventi, a historic flower shop in the center of Monza owned by the Santamaria family, which has been specialized in setting up unique events for years.
The Opistality of Terrammare by Stefania Lattuca
Terrammare is the representation of Sicily in Milan, a 100% Sicilian restaurant in the heart of Brera, a creative and Mediterranean cuisine project, opened by Stefania Lattuca , with a all-female conduction.
In fact, the restaurant is led by Stefania Lattuca, who, after a couple of years of collaboration with chef Peppe Barone, manages the restaurant independently.
In the dining room to lead guests on the journey from Milan to Sicily, Stefania herself who also takes care of the restaurant’s cellar.
At Terramare, however, the kitchen is also a woman.
Leading the restaurant brigade is the very young chef Giada Botarelli, 23 years old, who arrived in Terrammare last January to support chef Peppe Barone in a training phase and now able to imprint her creativityin the dishes and menu of the restaurant that she personally takes care of.
On the menu are dishes that combine Sicilian cuisine and tradition with that of the cosmopolitan city of Milan, designed in a creative, contemporary key and with an international projection, the result of Stefania Lattuca’s passion for travel and for discovering the world.
Stefania Lattuca and lady chef Giada Botarelli
