Antica Osteria Moirago

RESTAURANT

The Antica Osteria Moirago was built in 1250. It was ceded by the Duchy to the Caimi family in 1469, one of the most ancient noble families in Milan. In 1478 it became an inn and the first letting contract is still in existence to this day, showing an unusual method of payment: every six months, using farmyard animals. Following the widening of the Post Road to Pavia, nowadays the “Giovi” state highway no.35,

a part of the building was demolished along with two terracotta windows topped by an ogival arch and featuring a window sill of considerable architectural merit.
There is only one remaining on one side of the inn. The portico, with four granite columns dating back to the 1300’s, lends a picturesque quality to the building.

MENÙ

FISH CRUDITÉS APPETISERS FIRST COURSE SECOND COURSE FISH SECOND COURSE MEAT DESSERTS

FISH CRUDITÉS

Selection of raw fish served on a spoon: scampi, red prawn, scallop, swordfish, tuna, amberjack, sea bass

Mosaic of tartares: sea bass, tuna, red prawn, smoked salmon

Carpaccio of sea bream in liquid salt cucumber and soy sauce pearls

Turbot tartare with Herbs de Provence on red radicchio sauce

Raw oysters with black squid ink bread and salted Normandy butter

APPETISERS

Mixed cooked fish appetiser with the catch of the day

Artichoke feast: raw, sautéed, cooked in a traditional style, stuffed with mozzarella, flan and cooked in a cast-iron pot

Mixed fish soup (no bones) and sea lettuce (seaweed) with croutons

Squid stuffed with Ricotta on sauce and chips of Jersualem artichoke

Platter of Sauris cured ham and Serrano Riserva ham served with tomato bruschetta and mountain lard bruschetta

Livorno-style baby squid served with yellow polenta

Brick pastry pie filled with salami paste, walnuts and vegetables, on taleggio cheese sauce

Street food basket: croquettes of cheese, porcini and foie gras;
breadsticks of pork pudding, of chorizo and egg; meat patties; courgettes in batter

Véloute of yellow pumpkin served in the pumpkin, with fresh pecorino wrapped in smoked pancetta and chestnuts

American-seared scallop without the coral

FIRST COURSE DISHES

Risotto with porcini mushrooms and sausage

Squid ink potato gnocchi with prawns, courgettes and tuna bottarga on red pepper sauce

Fresh orecchiette pasta (rosè) with scampi, on broccoli sauce

Durum wheat chitarra spaghetti with Cantabrico anchovies, onion, pine nuts, capers and toasted bread

Rigatoni pasta with wild boar and chocolate sauce

Homemade wholemeal tagliolini with cherry tomatoes and flakes of hard sheep’s milk ricotta cheese from Basilicata

SECOND COURSE FISH DISHES

Sea bass cooked in a salt crust and served with parsley potatoes

Gratin turbot on a cream of yellow pumpkin and chestnut patè with ginger

Sea bream with Kalamata olives, pine nuts and Salicornia (sea asparagus) sauce

Dried salted cod with lemon zest, black lumpfish roe and braised cabbage

Seared tuna steak rolled in Bronte pistachios and served with a mustard sauce and roasted cherry tomatoes

Mouth-watering assortment of fried seafood (squid, prawns, scampi and cuttlefish) with battered fried vegetables

SECOND COURSE MEAT DISHES

Grilled Tomahawk, on the bone premium Irish Rib steak served with baked potatoes

Fillet of beef rolled in prosciutto crudo and Camembert

Veal cheeks braised in red Barolo wine with a chunk of grilled polenta and mashed potato

Chicken bites (fed on milk and honey), breaded and fried, with curry sauce and chicken sauce

Steak tartare (raw)

Milanese-style veal cutlet breaded with Panko bread

Coupelle (empty rectangular-shaped chocolate shell)
filled with cream of passion fruit served with chocolate charlotte and plain ice-cream)

Croccantino basket filled with chantilly cream and forest fruits

Fan-shaped pastry with vanilla ice-cream, strawberries and cream

Black forest chocolate mousse, blueberries, whipped cream and crunchy chopped hazelnut and almond cream

Sbrisolona crumbly cake with almonds and forest fruit jam served on a cream of chestnuts

Sicilian cannoli with citrus fruit brittle

Homemade ice-cream, various flavours

WINES

The creativity in the kitchen is paired with a wine list suited to every taste.
Our wide selection includes well-known wines from the most prestigious brands in France and Germany, to smaller producers in Italy and beyond. Wherever they originate, quality is guaranteed.
There is also an exciting variety of spirits including an assortment of whiskies, brandies and rums.

CONTACT

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Antica Osteria Moirago 45.369446, 9.137020

Via Pavese 4
Moirago di Zibido San Giacomo (MI)

Phone +39 02 9000 2174
E-mail anticaosteriamoirago@gmail.com

We are open from Tuesday to Sunday
12.30 to 14.30 and 19.30 to 22.30
Closed on Monday and on Sunday evening

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