Cantina Moro, Fitzroy – The Age, Good Food app listing
The venue respects the new chef Matteo Tine’s Sicilian origins.
Fitzroy Trattoria Alta’nın behind the team, entering the dinner of the south of Sicily and Italy Cantina Moro re -opened the area – a pivot of the focus of the predecessor on the northern Italian region of Piedmont.
When you think about the roots of the new chef Matteo Tine, it makes sense to jump from north to south. As in Alta, potatoes and ricotta ravioli from handmade pasta-Fusilli are built on what Nonna Nonna will cook on Sundays: the reel made of flour and water is a slow pork sauce, jowl and ribs.
Inspired by someone else of his beloved food, the tine fills the chicken with a grass, delicious rice mixture and roasts until it becomes gold -skinned. The company is served with a “clever sauce sauce containing the cheese water from the stracchino cheese. In fact, most of the antipastal choice of the day will be homemade from the usual Mortadella to the smoky blue -fins tuna.
The wine list was also passed to a full speed, the bottles are usually more affordable than Piedmont colleagues. He also focuses on Sicily Amaro and a Martini with a natural orange vermut.
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