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.
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
