{"id":11744,"date":"2024-01-06T10:33:17","date_gmt":"2024-01-06T09:33:17","guid":{"rendered":"https:\/\/www.ilmororistorante.it\/monza-restaurant-il-moro-news-2024\/"},"modified":"2026-01-25T12:12:37","modified_gmt":"2026-01-25T11:12:37","slug":"monza-restaurant-il-moro-news-2024","status":"publish","type":"post","link":"https:\/\/www.ilmororistorante.it\/en\/monza-restaurant-il-moro-news-2024\/","title":{"rendered":"MONZA RESTAURANT IL MORO NEWS 2024"},"content":{"rendered":"

MONZA RESTAURANT IL MORO<\/a> NEWS 2024<\/span><\/h2>\n

New for 2024, the Il Moro Restaurant in Monza, food and wine itineraries and themes related to the territory, sustainability and seasonality.<\/p>\n

Emotions and passions shared by the three Buttic\u00e8<\/a> brothers and the Il Moro<\/a> Team for many years now. 2024 will be a year to be experienced at the table of Il Moro. <\/p>\n

Let’s start with the first dedication to Brianza and Lombardy, the recognition received by the Buttic\u00e8 family from the city of Monza has matured a gastronomic idea dedicated to the land that welcomed them.<\/p>\n

Chef Vincenzo Buttic\u00e8, the oldest brother of the three, was awarded by F.I.D.A.P.A. BPW Italy MODOETIA CORONA FERREA<\/a> , in the presence of the F.I.D.A.P.A authorities and representatives of local civil and military institutions, the prestigious Award<\/strong> to #eccellenze<\/a> the world of medicine, volunteering, entertainment, sport and communication, at the Assolombarda Auditorium, <\/a>for these reasons the first challenge of 2024 will be a dedication to the city of Monza and Lombardy, Moro’s Style, or to Brianza POP gastronomy, continuing with the dedication to Brianza aristocratic cuisine.<\/p>\n<\/div>

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Monza Restaurant Il Moro News<\/h2>\n

BRIANZA POP TASTING MENU<\/a><\/p>\n

Savoy cabbage in absolute<\/p>\n

Circularity of the mondeghili<\/p>\n

Ris8 Milanese style<\/p>\n

Jus cheek and corn<\/p>\n

60,00 \u20ac p.p.<\/p>\n

Country cake 3.0<\/p>\n

9,00 \u20ac<\/p>\n

\"Monza<\/p>\n<\/div>

Monza, Il Moro’s cooking classes<\/a><\/h2>\n

Monza restaurant Il Moro News<\/strong><\/p>\n

Do you want to prepare and taste the most historic dishes of Il Moro di Monza?<\/p>\n

To learn how to choose ingredients, cook them, discover their culture and taste each course with the chefs.<\/p>\n

Chefs Salvatore and Vincenzo Buttic\u00e8<\/p>\n

and Sommelier Antonella<\/p>\n

they are waiting for you at the Home Chef Monza<\/a> Food Lab<\/p>\n

The kitchen of Il Moro Ristorante and IButtic\u00e8 reveal their secrets.<\/p>\n

Cooking is known to be made of love, but love is also the dedication with which you conceive a dish or, as in this case, you learn how to best execute it.<\/p>\n

And, for the success of a recipe, a fundamental step is to taste.<\/p>\n

\ud83d\udc49\ud83c\udffb15 January THE FRESH PASTA OF IL MORO AND THE RED SHRIMP OF SICILY\ud83d\udc49\ud83c\udffb
\n12 February THE CATALAN LOBSTER AND THE LOBSTER\ud83d\udc49\ud83c\udffb
\nRISOTTO 26 February THE APPETIZERS, THE MARINADE OF THE DRY\/LIQUID
\n\ud83d\udc49\ud83c\udffb FISH 11 MARCH THE TUNA, TARTARE AND THE BURGHER FOR THE SUMMER\ud83d\udc49\ud83c\udffb
\n 25 March THE PATE FOR EASTER DAY \u2013 SARDINES AND
\n\ud83d\udc49\ud83c\udffb SALMON 8 April THE PACCHERI PISTACHIO AND PRAWNS AND THE SLICE OF CHERRY TOMATOES AND POTATOES<\/p>\n

\"Monza

Chef cooking classes at Il Moro Monza<\/p><\/div>\n<\/div>

Oysters, Champagne and Drinks<\/h2>\n

Monza Restaurant Il Moro News<\/strong><\/span><\/p>\n

Every Tuesday, starting from 06 February 2024, vertical tasting of Concave Oysters, Champagne and Drink.<\/a><\/p>\n

We will deal with concave oysters, fines, speciales and pousse, with refinements in de claire or vert.<\/p>\n

Oysters will be served, nature, onion and vinegar, almond and oil.<\/p>\n

The pairings, either one of the most classic with Volleraux Brut champagne or with a more original combination with tailor-made cocktails.<\/p>\n

\"Monza

Oyster speciles and Raffadali almond<\/p><\/div>\n<\/div>

The Thursday Lamp<\/h2>\n

Monza Restaurant Il Moro News<\/strong><\/span><\/p>\n

Every Thursday, starting from 08 February 2024, there will be a dedication to the Lamp.<\/p>\n

\n
Some classic aspects of our work must always be alive so as not to make them fall into nostalgia and memories.<\/div>\n
<\/div>\n<\/div>\n
\n
The Chefs or the Maitre d’ will decline, every Thursday, a recipe by the lamp.<\/div>\n<\/div>\n
<\/div>\n
The fruit, the dessert, the first or the second, will be the actors of the Lamp.<\/div>\n
<\/div>\n
<\/div>\n
\"Lamp

Lamp Thursdays – Pistachio and prawn paccheri<\/p><\/div>\n<\/div>

MONZA RESTAURANT IL MORO AT THE TABLE WITH EROS<\/h2>\n

THEMED TASTING FROM 14 FEBRUARY TO 07 MARCH<\/a><\/h3>\n

MONZA RESTAURANT IL MORO NEWS<\/strong><\/span><\/p>\n

Dedication to Lombardy with a touch of Sicily<\/p>\n

Oyster tempura pistachio from Raffadali and caviar<\/p>\n

Tagliatelle with squid, yolk and truffle<\/p>\n

Pure Carnaroli risotto with lobster<\/p>\n

Slice of roasted fish tubers, roots and champagne<\/p>\n

The Sweet Fruit of Sin<\/p>\n

\"MONZA

VALENTINE’S DAY MENU<\/p><\/div>\n<\/div>

WOMEN’S DAY<\/span><\/h2>\n

MONZA 8 MARCH<\/a> RESTAURANT IL MORO<\/h3>\n

For Women’s Day, the dedicated menu debuts, with the themes: respect, resourcefulness, love and elegance available until March 30<\/p>\n

WELCOME FROM THE BUTTICE FAMILY<\/p>\n

Respect<\/p>\n

Resourcefulness<\/p>\n

Love<\/p>\n

Elegance<\/p>\n

The Capriccio<\/p>\n

\"MONZA<\/p>\n<\/div>

News Holy Easter<\/a><\/h2>\n
\n

One of the most heartfelt commanders in Italy, a food and wine tasting designed specifically for Easter Day.<\/p>\n

This year the IButtic\u00e8 Chefs will offer a tasting menu in the name of the tradition of the Moro, the most historic dishes and courses of the Moro will make up the tasting.<\/p>\n

Welcome from the Buttic\u00e8 Family<\/p>\n

2018<\/p>\n

2010<\/p>\n

2016<\/p>\n

2002<\/p>\n

2019<\/p>\n

\"HOLY

LA SANTA PASQUA RESTAURANT MONZA<\/p><\/div>\n<\/div>\n<\/div>

MONZA RESTAURANT IL MORO <\/span><\/h2>\n

Sicilian POP appetizer<\/a><\/h3>\n

From 02 April for the first time on the menu a dedication to Sicilian popular cuisine, history, tradition and contemporaneity.<\/p>\n

A playful carousel dedicated to popular Sicilian cuisine.<\/p>\n

FOOD IS SOUL<\/strong><\/p>\n

The aubergine<\/p>\n

The Alice<\/p>\n

The panella<\/p>\n

The cube<\/p>\n

The meusa<\/p>\n

\"New

Eggplant caponata<\/p><\/div>\n<\/div>

New Monza Il Moro Restaurant<\/h2>\n

11 April for the first time at the Moro in Monza the tasting menu dedicated to Spring<\/p>\n

Hymn to Spring<\/strong><\/a><\/p>\n

Welcome from the Buttic\u00e8 Family<\/p>\n

Sowing<\/p>\n

Budding<\/p>\n

Maturation<\/p>\n

Flowering<\/p>\n<\/div>

\"Novita<\/div><\/div><\/div>
\"Novita<\/div><\/div><\/div>
\"Novita<\/div><\/div><\/div>
\"Novita<\/div><\/div><\/div><\/div>
<\/i><\/div>
<\/i><\/div><\/div><\/div>

THURSDAYS LAMP<\/h2>\n<\/div>