The contemporary cuisine of the Il Moro restaurant in Monza enhances in a modern and gourmet way all the flavors, aromas and passion of Sicily.
The pride for their land, for those authentic flavors that represent the memory of a childhood lived in close contact with the family farm near Agrigento, including pistachios, almonds, tomatoes, olives and wine grapes. And then there is the sea of Sicily with all its wealth and its precious gifts. And the dishes that come out of the kitchen of Il Moro in Monza tell this story, which is also the story of the three Butticè brothers, passionate restaurant owners. Salvatore, chef of great expressiveness; Antonella, sommelier and soul of the hall; and Vincenzo, specialized in corporate governance. All together, with love and professionalism, they offer their Sicily, their way of understanding a territory that never fails to amaze, especially in the kitchen. So, the authentic
Sicilian flavors wear a contemporary look, giving life to menus that vary seasonally and offer news every 30-40 days next to symbolic dishes of Il Moro restaurant, such as Paccheri with pistachio and shrimp pesto, the Catalan lobster or Pasta with sardines. There are also several tasting menus, from the iconic “Viaggio in Sicilia” to the one dedicated to “Traditione” and the historical dishes of the restaurant, up to “La mano libera”, where the expressiveness of chef Salvatore Butticè reaches its peak. And among the most original proposals there are the Oyster with Raffadali almond nutella, Seafood zuppetta accompanied by a savory lemon granita, Shrimp in sauce seasoned with oil and salt, mayonnaise of its coral and head extract powder. All in a cozy
and recently renovated environment to offer greater customer focus, working on the harmony between colors, style and comfort, mitigating the noise of the room with sound-absorbing panels that incorporate drawings by Gillo Dorfles. The wine list managed by the talented sommelier Antonella Butticè includes about 600 labels and it is the result of careful research in the area, so much so that alongside small Italian and French companies those small producers that offer a very high quality.
(Ristorante Il Moro – Monza, via Parravicini 44 – Closed on Mondays – It will reopen on February, the 9th, evening after a short seasonal break).
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