Ristoranti Monza riconoscimento da The Fork
Restaurants Italy Il Moro is eleventh
The Fork in its ranking has rewarded by placing Il Moro Ristorante Monza in eleventh place on a national scale, a real pride for the city of Monza and Brianza.
Important and flattering recognition for the Il Moro Team
The Fork nella sua classifica posizione Il Moro all’undicesimo posto su scala nazionale
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It is a great satisfaction to have achieved this goal. Ranking in the Top 100 Italy TheFork.it is flattering, placing 11th position is really gratifying.
Guests use three indicators to review restaurant activities:
a) kitchen;
b) service;
c) atmosphere.
The Team of Il Moro Ristorante Monza chosen, selected and formed by IButtice “sulu cosi di piaciri e sapuriti” brand of a Sicilian family made up of three siblings Antonella Butticè Salvatore Butticice and Vincenzo Buttice, has allowed all this, therefore a great recognition to the whole Team.
Monza Restaurant Il Moro
Top 20 Italy according to The Fork
The secret?
Vincenzo Butticè General Manager and Chef of the kitchen: first of all I share the emotions of all the staff because among the Restaurants of Monza Il Moro has received this ambitious recognition from The Fork, and then I feel like sharing that the whole Family and therefore including the collaborators of Il Moro have distinguished themselves for "constancy and method and also ..
A fundamental assumption dedicated to the atmosphere is "how is more important than what" each guest who honors us with presence must be put at ease, naturally, spontaneously and with the continuous translation of one of the founding values of @ibuttice "the innate Sicilian hospitality"
According to the assumed "service", the planned rules and standards have the objective of serving the Guest and must be constantly reshaped in relation to the needs of the Guest himself.
The third assumption is the kitchen: the technique must enslave the ingredient, it must enhance it and show it off (nutritional, organoleptic and aesthetic).
The selection of ingredients follows the principle of Italian biodiversity with the criteria of seasonality and therefore sustainability.
The cuisine of Ibuttice must be intelligible to everyone. The recipe, the dish have the task of stimulating the senses at the same time, in a continuous and elegant way.
A heartfelt thank you to the city of Monza and the people of Monza, to all the friends and acquaintances who have been close to us for 17 years now and encourage us to always go further.
