La Mora Bianca: a fusion dinner in Villasimius and a sensory experience beneath a centuries-old mulberry.
Sardinian products, enhanced with a game of contrasting textures, flavors and fragrances. We tried La Mora Bianca’s fusion cuisine, into its garden hidden within Villasimius’ center.
One of the most appreciated locations on the Southern Coast of Sardinia, it’s Villasimius. The small town has a special place in the heart of the many tourists that every summer chose it as their holiday destination. The town center, with its cafés and restaurants, it’s the evening meeting place. After traditional food, pizzas and oriental cuisine, we wanted to try something different and original, in the fusion cuisine restaurant La Mora Bianca, next to the town center.
Before making our reservation for a table, we scrutinized the restaurant’s website, and we got curious about the tale of a young man abducted by a Nymph, who guides him through the discovery of the five senses. Ready to dive into this sensory experience, we get to the place, we walk down the corridor and we get catapulted into a hidden garden made from an internal “lolla”.
Plants and flowers add color to the garden, dominated by a centuries-old mulberry. Beneath its branches, customers enjoy their dinner at the tables. We take a seat “under the mulberry” as well, and we let ourselves be lulled by the relaxed, typical summer atmosphere. The options on the menu play a game of contrasts combining diverse flavors and textures: sea and land, sweet and salty, soft and crispy. Our trip into flavors begins with a monkfish roll, stuffed with red shrimp, a terrine of black olives on celeriac and pecorino cream.
Monkfish roll filled with red shrimp, black olive ground on celeriac and pecorino cream
Every week La Mora Bianca offers a special dish in its menu. We’ve tried a tuna tartare, with summery combinations: watermelon, lime and cardamom dressing.
Tuna tartare with watermelon, lime dressing and cardamom
The first courses speaks loudly about one of the chef goals: to enhance Sardinian products. We have fresh pasta from the tradition, seasoned or stuffed in different ways, as the culurgiones stuffed with prawns, hazelnuts and ricotta, topped with a delicate bisque and lemon zest.
Culurgiones filled with prawns, hazelnuts and ricotta with delicate bisque and lemon peel
On the contrary, in the dish “Cortecce” we still have the classical seasoning of the Campidanese pasta – tomato sauce, sausage and saffron – but what differs is the type of pasta, not the classical malloreddus, but – in fact – the handmade cortecce pasta.
“Cortecce” with fresh sausage, saffron and ovinfort
Are you familiar with the classical Sardinian roasted trattalia and the suckling pig on a spit? At La Mora Bianca we tried two completely different versions of them, which left us pleasantly surprised: a trattalia stuffed with tomato sauce and peas cream, accompanied by pecorino cheese flakes, and a pork belly in myrtle demi glace, crispy on the outside and tender on the inside, with buttered fondant potatoes.
“Trattali” (meat) with pecorino cheese flakes on tomato sauce
Another landfare second course we recommend is the smoked fassona. The tender texture of the meat and its smoky aftertaste are completed with the creaminess and delicate flavor of the leek sauce that accompanies the dish.
Clam of fassona smoked cold with variations of leek and its sauce
Even the combinations in seafood dishes are based on contrasts and textures. The octopus tentacles are our favorite. Near us someone is eating the same octopus but its serving is totally different and we understand that from La Mora Bianca every dish is unique, personalized for each table.
Tentacoli di polpo aromatizzati alla liquirizia su crema di ceci e contorno di carote saltate
As a dessert, our choice fell on the special version of the artisanal cocoa seadas stuffed with aranzada and ricotta.
Seadas artigianale al cacao ripiena di aranzada e ricotta
Adriano, Giulia, and Alessandro have invested in the creation of this fusion restaurant with passion, creativity, and constant and careful research of the product. A project born almost for fun a year ago and thanks to which today at dinner we were involved in an experience not only gastronomic but also visual with the beauty of the place, olfactory with the smells released by the aromatic herbs grown and collected in the garden, auditory and tactile. In short, a sensory experience in all respects.
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