The Guide to Fine Dining Restaurants in Italy and around the world with awards to the young stars

Tradition/Innovation
Campania

Il Moera

ChefUnder40

At Il Moera, (almost) everything on the table comes from the work of Francesco Fusco, farmer and breeder by day and chef by night. Of course, his food can only follow the Earth’s natural cycle. The production chain is well monitored: the eggs, no more than 25 or 30 per day, come from happy hens who are free to roam the yards; the wood garlic is hand-picked in the forest; the vegetables, beans and fruit come from the family garden.

The few ingredients he cannot make at home, like fish or meat, come from close suppliers. In the menu you’ll find dishes such as the Confit salt cod on freshly picked spinach leaves.

Lydia Capasso
Lydia Capasso

napoletana trapiantata a Milano, restauratrice che scrive di cibo e di cultura gastronomica. Collabora con Cucina Corriere e con Gazza Golosa. Ha pubblicato "Gli Aristopiatti", "Santa Pietanza" e "Pasta al forno" con Guido Tommasi editore

Chef

Francesco Fusco

Pastry-chef
Francesco Fusco
Maître
Diana Fierro
Sommelier
Diana Fierro

Contacts

+390818252924
via delle Centurie
83021 - Avella (Avellino)
TAKE ME THERE
Closed
l'intero mercoledì e domenica sera
Holidays
20-31 luglio
Credit cards
no American Express
Tasting menu
35 euro
Starter
7 euro
First course
10 euro
Main course
12 euro
Dessert
4 euro