From the appetizer, to the first course, to the dessert: in Milan the Muuzzarella Restaurant Store, a restaurant where DOP Campania buffalo mozzarella is cooked in all its possible culinary conjectures. It is the idea of two young Neapolitans, Salvatore Maresca, with experience in the economic and financial field Dario Moxedano, Fifa agent, who one day asked themselves the question of why in Italy and in the world DOP Bufala mozzarella, although so appreciated, was traditionally perceived as an appetizer, as an ingredient for pizza or at most in combination with other preparations, without ever acquiring the right dignity and to impose itself as a finished and finished dish.
“We wanted to revolutionize the classic approach to Mozzarella di Bufala Campana DOP by creating a direct union with the Mediterranean diet, creating creative dishes with a typically Italian flavour. With this new format we want to go beyond the boundaries of the classic restaurant offer to focus on a more complex 360-degree Dining Out Experience with an international taste, with a glocal approach, therefore using purely local products but with a cosmopolitan approach” says Dario Moxedano.
And so Muuzzarella Restaurant Store took shape and found an extraordinary success that surpassed the most optimistic forecasts. The restaurant in viale Premuda joins the one opened last March in via Raffaello Sanzio. But the single-product stores previously opened on the seafront in Via Partenope, in the Chiaja area and in Vomero in Naples, as well as the summer pop-up in Portocervo, should also be mentioned under the same brand.
In the club in viale Premuda the menu will be “Pop-Democratic” for a wide audience, from 14 to 80 years old and born from a search for dishes that draw their roots from the Neapolitan tradition but reinterpreted with an easy and international vocation: the Bufala Campana DOP mozzarella is combined with meat, fish, vegetables and cured meats with sophisticated combinations.
Among the most iconic dishes the “Pesto and Apple” (bufala mozzarella bites, a crunchy homemade apple basil pesto), Rattacasa (the classic Neapolitan comfort food, mixed pasta with yellow potatoes and smoked mozzarella served in the old cheese grater), tuna tartare (mozzarella cubes di Bufala Dop, raw tuna with Sorrento lemons on a veil of basil pesto), the characteristic TiramiMuu (served in an octagonal mocha coffee maker with artisan biscuit dipped in coffee and cream with buffalo ricotta and mascarpone) and the iconic Muu Cheese cake, the most famous Anglo-Saxon dessert revisited in a Campanian key made with buffalo ricotta and a shortbread base and buffalo butter.
Every day from 19.00 you can taste the buffalo mozzarella with the AperiMuu in Cocotte paired with cocktails and wines selected at the Mozzarella Bar. Great attention also to gluten-free options, in fact over 70% of the courses are gluten free and over 50% do not contain meat.
The flagship Concept Muzzarella restaurant was born years ago in Vico ll Alabardieri in Naples as: “Lattedamordere, Mozzarelladabere”, a definition which will become the official pay off and which well expresses the vision and mission of the group which now, after the Italian successes, is aiming abroad.
“There is very high growth potential for the brand and an always positive trend in the demand for Italian products and services” says Salvatore Maresca. “We are entering the European market, some investors have already shown interest in the group in Spain, France and Germany. The scalable and replicable business model is the basis of our project: identifying a strategic private equity partner that supports the settlement of the format in the old continent. On the other hand, the idea of a Muu Muzzarella flagship in New York directly owned by the group, to enter the market in the States, is soon to become concrete”.
