Ideas, thoughts and Christmas festivities
Every day of the year is significant, the Christmas period is even more so.
Christmas, my child, is love in action… Every time we love, every time we give, it’s Christmas.
Dale Evans and Roy Rogers, A Happy Trails Christmas, 1958/60
How to design the menu
Making the menu means planning lunch or dinner, making sure of the happiness of the guests (cf. Brillat-Savarin) that everything is welcome, that it accompanies conviviality and sharing in an exemplary, unique and unrepeatable way.
How to make the menu
Putting guests in the foreground, the type and tastes, if there are children and very old people, venturing into experiments or combinations can be very dangerous!! The Christmas holidays are traditional, it is nice to bring the table and food to life traditionally.
Caviar and pasta…
The ideas of the Butticè family at Il Moro di Monza
This year the three festivities, from Christmas Eve to New Year’s Eve Dinner, the basket that the chefs have given themselves includes a start of a tempura of fine de clairs oysters and almonds, Ars Italica caviar and Raffadali pistachio, the sea in salad and monkfish, anchovies and carrots, lentils, the shell of Saint Jaques, the truffle and the shrimp of Mazara del Vallo, these are some of the ingredients that will articulate the various menus of the Christmas holidays, the Eve of Holy Christmas, the Holy Christmas and the New Year’s Eve dinner.
First choice ingredients
We love what we do
Our greatest fortune is “to make our greatest passion our job”
