After World War II, our grandmother and her two sisters resurrected the culinary magazine La Cucina Italiana which was for the better part of the two and a half decades of their management, the only publication of its kind in Italy. Our grandmother was in charge of all food preparations and of all the articles relating to them. Having been brought up in the fertile Pó River Valley, renowned in Italy and abroad for its contributions to the culinary arts, she was particularly qualified for this position, also, she and grandfather had run a deli/eatery before the war.
Grandma and her sisters had acquired their culinary understanding and tradition from things learned slowly over farmhouse hearths, from generations of Italians who perfected dishes a little at the time, the knowledge passed down from mother to daughter.
Acceptance of tradition is at the core of our approach to cooking, and an understanding and belief that all of the worlds best food is a balance of simplicity and a few dominant flavors. Each recipe presented in the magazine was tried and tested in the publication’s kitchens, with the whole family analyzing each dish and making suggestions to improve it. This group of tasters included our father, who was for years in this fashion educated. Later, with the magazine sold, grandmother began to write recipe books, participate in food tasting, reviews and culinary events.
By the end of her life, aside from the magazine articles, she had written dozens of books, from the encyclopedic five volume La Cucina Regionale Italiana (Italian Regional Cuisine) to the first Italian recipe book on Microwave cooking. A number of her works were translated into other languages, and her best sellers are still in print today. This is what we were born into, and for all of us who came after her, cooking and the exploration of Italian cuisine was always in the air and the natural state of affairs.
When in 1985 our father came to Dallas to act as a consultant to an Italian restaurant operating at the time, he quickly realized the opportunity to offer Texans a taste of Italy unlike what they had known before. Motivate by a lifelong desire to live abroad, he sold the family farm in Tuscany, and opened MoMo.
He established the restaurant in order to offer the most accurate representation of Italian culinary tradition possible, using the lessons learned by the family over the years. We are now the third generation in the business, and we take full advantage of our pedigree to bring you what we believe is fair reproduction of our family’s culinary insight and tradition.