After last year’s success, the Il Moro restaurant in Monza returns to illuminate the city’s food and wine scene with a series of “starred” evenings, from October to March, to experience star cuisine from all over Italy.
The Butticè brothers will in fact organize four-handed placée dinners in the name of complementarity and culinary synergy involving several starred chefs who will offer their menus designed specifically for the occasion.
The Volleraux Champagne maison will also be exclusively present at the evening with its owner who will select 5 champagnes to combine with the food and wine itinerary designed by the chefs.
The On November 23rd, however, an evening attended by some of the illustrious colleagues of the Brianza area: chef Fabio Silva of the Derby Grill restaurant in Monza, – the Monza chef Luca Mauri – chef Dhian Singh of the Il Gusto della Vita restaurant – Gianfranco Chavez head barman of the Dive Club in Monza – chef Antonio Pepe of the Atmosfera restaurant in Monza and the master baker Adriano Del Mastro of the Forno del Mastro in Monza. At the evening, among the excellences of the territory, also the Meregalli Group, specialized since 1856 in the import and export of wine from all over the world, which will take care of the selection and service of dining wines in combination with the chefs’ dishes.
On December 6 it will be the turn of Alessandro Gilmozzi of the El Molin Restaurant in Cavalese (TN).
Among the guests for the new year, Enrico Cereaof the Da Vittorio Restaurant in Brusaporto (BG) and Edoardo Fumagalli of the Locanda Margon restaurant in Ravina (TN).
The menu of October 19th
The menus of starred dinners
19 October: With Gianni Tarabini of the La Preséf restaurant of the La Fiorida farmhouse
Entrée: Soft goat cheese ingot, wild blueberry film and char roe (Tarabini)
Starter: Tripe and snails (Tarabini)
Soup Brodosa: The mushroom, the sardine and its caviar (Butticè)
Dry soup : Gnocco: Mountain potatoes with Bitto DOP 2021 heart, whipped butter, Lario misultin and lemon zest “. (Tarabini)
Central course : Polenta and soup
Dessert: Visions on the Pear
Beverage:
Natural Lauretana water
Sparkling Lauretana water
Wines:
Pairing, selection of champagne maison Volleraux
- Vollereaux Champagne Brut Réserve (Chardonnay 34%, Pinot Noir 33%, Meunier 33%)
- Vollereaux Champagne Brut Nature (Chardonnay 30%, Pinot Noir 35%, Meunier 35%)
- Vollereaux Champagne Blanc de Blanc (100% Chardonnay)
- Vollereaux Champagne Rosé de Saignee Brut (100% Pinot Noir)
– Vollereaux Champagne Rosé de Saignee Brut (100% Pinot Noir)
