The Author’s Journey to Sicily
Reading the article by Fabiana Romanutti , Director of QBquantobasta on the Author’s Journey to Sicily, is like experiencing it for the first time.
The lightness and elegance of the pen are seductive and the journalistic narrative prose makes you rediscover the food and wine project that Salvatore, Antonella and Vincenzo Butticè have conceived and included in the menu of Il Moro Ristorante in Monza.
Literary Sicily at the table of Il Moro
Sicily is an open, hospitable land of great and profound wealth. IButticè wanted to tell it, this time, through some of the great Sicilian writers.
They were inspired by them for the new food and wine route. As Fabiana tells a miscellany of contents, memories of the beloved Sicily in its flavors and in its countless and immense literary references.
The Journey into Author’s Sicily involves four Sicilian writers, Luigi Pirandello, Giovanni Verga, G. Tomasi di Lampedusa and Andrea Camilleri.
The literary works used are: In Corpore VIII, Competition for referendary at the Council of State and I galletti del Bottajo by Luigi Pirandello, I Malavoglia by Giovanni Verga, La sirena e il Gattopardo by G. Tomasi di Lampedusa, Il ladro di merendine by Andrea Camilleri.
Inspiration, from the author to the dish
The Buttices let themselves be carried away by the authors, and to Luigi Pirandello they dedicated:
a) Sicilitudine in the Sicilian crayfish – “In Corpore VIII” – first course of entry
b) Risotto with sardines – “Competition for referendary to the Council of State” – Dry soup
c) Free-range chicken, pepper and almond – “The cockerels of the Bottajo”
Giovanni Verga and the inspiration of the dish
The dish created by the Butticè in honor of Giovanni Verga
- From Tuna to Tuna “I Malavoglia” – Entrance course
G.Tomasi di Lampedusa inspired
There are two works, by G. Tomasi di Lampedusa, used by IButtice of Il Moro di Monza,
a) The sensuality of sea urchins – “La Sirena” – Dry soup
b) Biancomangiare – “The Leopard” – Dessert
Only Andrea Camilleri is missing
The most contemporary Andrea Camilleri inspired:
a) Fried mullet, beef and zarchiceddi – “The thief of snacks” – second course
