October, the month of the Kings of the table
The October tasting menu of Il Moro Ristorante is characterized by the enhancement of ingredients that we like to call King of the table, namely legumes combined with fish.
October is the month of new oil, chickens and broths, cabbage, legumes and cereals, mullet, sardines and clams and many other fruits of the sea and the earth.
In October, 31 world days are celebrated, for example on October 12 with Columbus Days, on October 16 World Food Day and on October 25 World Pasta Day.
A trip to the sea among legumes and breads
In October, for the Journey to Italy in 7 stages review, we embark on the journey to the sea, among legumes and breads, the gastronomic journey dedicated to peasant / seafood gastronomy.
October is the month of oil, harvests, sowing, a particularly rich month for the table, the month that marks the break with the soft warmth of early autumn.
Here is the entrance on the scene The Kings of the table, mushrooms, cabbage, legumes and grains, broths and sustainable chickens and fish
The tasting itinerary
From 03 October to 01 November
A journey to the sea among legumes and breads
Chicken salad, grass pea and chicory
Maccu’, blue crab and fennel
Gurnard buttons and chicken broth
Gurnard and chickpea meatball
Path reserved for the entire table
70,00 € p.p.
The tasting path is reserved for the entire table
Special Guest
On the first evening, 03 October, dedicated to thetasting course Journey to the sea among legumes and breads, 2nd stage of the Journey to Italy
We will have a special guest on Master Adriano Del Mastro, an excellent baker and followed by national and international critics. For the occasion, he will delight us with breads made with his grains.
Interview with Chefs Salvatore and Vincenzo Butticè
Q.: Vincenzo, why is the 2nd Stage of the Journey to Italy dedicated to legumes and fish?
A.: Because it is as if I had the feeling that we are distracted exclusively by xenophile tendencies, (techniques and ingredients) and we neglect the treasure chest of traditional Italian cuisine, in this case of peasant/seafaring origin;
Q.: Do you really think that we run the risk of forgetting the Italian gastronomic tradition?
A.: In this historical moment we are like in “a middle way” or “purgatory” the generations of fifty-year-olds and up still have memory of some traditional dishes, from generation z down the risk is higher. The most significant distractors can be found in the tendencies of foods towards sweet (excessive) and salty (excessive) or from the unconditional and unbridled search for novelty that comes from outside Italy.
Q.: Salvatore, what do you think of the techniques used in the kitchen?
A.: I believe that the techniques must be functional to the exaltation of the ingredients(s) from a nutritional and sensory point of view, they must be used for this purpose and never to autograph the cook’s ego. The cook’s ego must be nourished by the total satisfaction of the guests.
Q.: So you feel more like a conservative chef or a progressive?
A.: I am very careful about categorizations and generalizations, a chef cannot position himself on one side just as he must not have prejudices, but one of his ethical functions is to remember, to enter the memory certainly antithetical to forgetting the Italian gastronomic tradition.
