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MIAMI (CBSMiami) – To get acquainted with the food and feel of Moye, just off Brickell Avenue in Miami, you have to know the region of Italy of which the concept is based – Puglia or as they say Apulian cuisine.

Owners Tony Gallo and Chef Pietro Vardeu created this upscale casual yet affordable dining spot as an education to their customers.

“We like to specialize more in regions, more than any typical Italian restaurant, to educate more people and to teach them there is a lot of variety of food in Italy, not just lasagna and pizza, the typical fare,” said Gallo.

The decor is predominantly white with floor to ceiling windows keeping the feel of the place light and airy.

“In Puglia there’s a lot of white, most of everything there is white, like in Greece with all the white buildings” said Gallo.

When CBS4’s Lisa Petrillo stopped by Chef Vardeu was busy preparing a plethora of plates back in the kitchen. He began with the classic Buratta Moye, a standard appetizer meant to be shared.

Chef Vardeu also prepared a beautiful Branzino fish with julienne vegetables on top. The Mediterranean fish is also from that region. The idea is to bring the power of Puglia to Miami.

“We decided to open Moye here in Miami, which is first in the states. There’s already six in Italy, there are five in Milan and one in Florence,” said Gallo.

Watch Lisa Petrillo’s Report

The classic buratta is served with other Italian cheeses and toasts and all sorts of delicious toppings.

“It’s a smooth creamy perfectly ripe delicious buratta” said Petrillo.

As for the Branzino.

“A melt in your mouth, dissolve in your mouth, delicious piece of fish. It’s so smooth and so light, ” said Petrillo.

Next up was a creamy Zuchinni Flan with melted cheese on top.

“It’s tastes like a dessert. It’s super smooth and creamy and then the crunch with zucchini inside is warm hug,” said Petrillo.

And finally the dessert, with a name that translates into “dirty mouth.” It’s a light flaky pastry with a delicate crème on the inside.

“Okay, so I might have a dirty mouth but the crème is super light flaky and worth every dirty bite,” said Petrillo. “Wow, can I have this to go?”

Moye is opened for lunch and dinner 7 days a week.

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