



Design details in Mora Italian and that mural
Travel to the land of Sprezza cooking and pantry essentials
Scott Conant introduces nuanced Italian wines
Cocktails at Mora Italian
Local places to frequent

Like many Italian words, sprezzatura has no one direct translation but rather encompasses an essence or feeling—in this case, a philosophy that influences style, behavior, and taste. Much like in my restaurants, I want sprezzatura to resonate throughout these pages.
This premiere issue puts the spotlight on Mora Italian in Phoenix, Arizona, where we celebrated our second anniversary this past February. While I moved to Phoenix for the opportunity to get off the grid, I couldn’t escape the fact that there’s so much excitement happening on the culinary landscape. Many great chefs and restaurants are already in town—in fact, my favorite Italian place in the whole country is right here, along with a solid Italian community that I’ve been blessed to tap into.
I’m a big Bob Dylan fan and take to heart his mantra of “being in a constant state of becoming.” Each kitchen I’ve worked in has been a culmination of my experiences before it, a piece of the puzzle. Mora is part of my own personal evolution. And I believe it’s good to reinvent yourself along the way, to do things over with a different perspective, honing your skills and making yourself better.
In terms of quality in a casual setting, Mora is the perfect iteration of my Italian cooking style. The menu offers a lot of generosity and a variety with its ingredients, as well as a distinctive emotional connection. We have captured something very special at Mora. From the design, atmosphere, and mood of the room to the food and beverage service, everything syncs up.
In this issue, you will also read about my signature Italian wine collection—something that is very personal to me—as well as Sprezza, my signature line of cooking and pantry essentials. This year I’ve been busier than ever filming, among others, Food Network’s Chopped, along with new episodes for Best Baker in America and for Top Golf’s digital series, Chef Showdown. On top of that, there’s Cellaio Steak in Monticello, New York; Osteria Fusco in the LGA Airport; and, of course, Mora Italian. So I have a full plate! I am very excited to give you insight into some of the things I am working on, but even more excited to share what is coming up soon. Stay tuned and enjoy the reading!






As far as I can remember, I was always doing some sort form of art. I was constantly drawing as a child.
What role does your art play in the scheme of things?
I am just trying to make the world a prettier place, one piece at a time.
Tool of your craft you can’t live without?
Spray paint.
Which other contemporary artists do you most identify with?
I draw inspiration from many artists, from the well-knowns of our time—Basquiat, Lichtenstein, Warhol, Pollock—to modern-day masters like Conor Harrington, Cleon Peterson, and Damien Hirst. These great artists have broken the mold, and that is what I identify with them most.
Do you have a motto you stand behind?
In a world that is so caught up on fitting in, the greatest gift one could have is to stand out.
If you weren’t an artist …
Architecture and design is my other passion. I feel art and architecture really go hand in hand. They both harbor great satisfaction from creating something beautiful out of nothing.
How can readers best connect with you?
Through my social media. My Instagram account is kastern.art, and my website is kastenart.com.


Taylor enjoys the experiences Phoenix has afforded him and affirms the changes in the city’s food offerings. “When I first moved here, there were only a handful of chef-driven restaurants. Typically, higher-end dining rooms were relegated to large-scale resorts.” He credits a movement toward chefs staying put instead of fleeing to the big coastal cities to make a name for themselves. He is perhaps too humble to include himself in that growing pool of talent. He also cites the relationship among chefs, local farmers, growers, and winemakers that’s “blossomed into something special that we can be proud to showcase on a national, even global level.” Seacat Gardens is a good example of that synergy. Learn more on page 10.





1 1/4 pounds ricotta
2 oz mascarpone cheese
2 tbs caramelized shallots
1 tbs caramelized garlic cloves
3/4 cup ground panko
1/8 cup minced Italian flat-leaf parsley
1 tsp extra-virgin olive oil, as needed Kosher salt to taste
Mix first 7 ingredients and season with salt.
Using 1-oz scoop, portion mixture and place on sheet pan. Refrigerate for 1 hour.
BREADING PROCEDURE STATION
Breadcrumbs as needed
All-purpose flour as needed
Eggs as needed
Ground panko as needed
Salt to taste
Dip the fritters in breadcrumbs, then flour, then egg, then panko. Repeat with all the fritters. Fry fritters until golden and crispy. Season with salt and cut in half. Reserve.
PEPERONATA
Yields 3 to 4 cups
1 pound baby mix color peppers
(Tinkerbells), stems removed
4 tbs burnt honey
1/3 cup red wine vinegar
4 tbs capers, nonpareil
1 cup vegetable stock
Salt to taste
Grill peppers until charred and tender. Combine peppers with rest of ingredients and stew for 30 minutes. Adjust with salt and reserve.
TO PLATE
Peperonata
Fritters
Micro basil
4 pickled Fresno peppers
Grana Padano cheese, microplaned
Place 2 ounces of peperonata on the center of each plate and spread out evenly.
Place 3 pieces of fritter on top of the peperonata.
Finish with micro greens, Fresno peppers and Grana Padano.








3 tbs extra-virgin olive oil
3–4 tbs red wine vinegar
4 oz shallots, sliced thinly
5 fresh basil leaves, finely chopped
1 tsp kosher salt
Fresh ground black pepper to taste
4 cups mixed leafy greens, rinsed and dried
1/2 cup shaved Parmigiano Reggiano
4–6 slices ciabatta bread, drizzled with extra-virgin olive oil, grilled at the last moment

3 tbs extra-virgin olive oil
3–4 tbs red wine vinegar
4 oz shallots, sliced thinly
5 fresh basil leaves, finely chopped
1 tsp kosher salt
Fresh ground black pepper to taste
4 cups mixed leafy greens, rinsed and dried
1/2 cup shaved Parmigiano Reggiano
4–6 slices ciabatta bread, drizzled with extra-virgin olive oil, grilled at the last moment



Since 1999, Dino Tantawi of Vignaioli Selection has scoured Italy to bring his best wine finds to the American consumer. Tantawi’s approach to selecting wines reflects his own wine attitude, philosophy, and experience. He feels the history and background of vineyards and winemakers are essential to the character and regional depth of their wines. Found in each of Vignaioli’s wine selections is an interpretation of terroir, microclimates, and winemaker philosophies.
VIGNAIOLO (vee-n’yah-EEOH-loh): Italian for “vine-dresser,” someone who tends to the vines (pl. vignaioli)

White gold with bronze highlights. Grown in Isonzo del Friuli, in the northeastern region of Italy. Medium bodied, delicate with a zippy and refreshing finish. Aromas of flowers, honey, lime blossom, and hints of tropical fruit.
Pairs with: Salami, white meat, fishes, and pasta.

Ruby red with aromas of fresh plum, blackberry, olives. Ripe fruit, cedar, and spice notes. These nonindigenous grapes are grown in Sant’Angelo in Colle, Tuscany.
Pairs with: Hearty pasta dishes, mushrooms, or grilled and roasted vegetables.

An intense garnet red with an aroma of violet. These Nebbiolo grapes are grown in the northern Italian region of Piedmont, notablel for its full body, complexity, richness of the terroir, and long finish. Aged 36 months prior to its release.
Pairs with: Meats, especially large steaks, and aged cheeses.

Deep ruby red with purple highlights. Made 100 percent from sangiovese grapes grown in San Casciano in Val di Pesa, Tuscany. Elegant with fruity aromas of red currant and cherry, with subtle spice and black pepper. Aged in French oak casks for six months and stainless steel for six months before bottling.
Pairs with: Red and white meats, meat sauce pastas, cured meats, and soft pecorino cheese.






0.75 oz lemon juice
0.75 oz honey syrup (equal parts honey and water)
0.25 oz rose water
1–2 slices of ginger
2 oz gin
Combine lemon juice, honey syrup, rose water, and fresh ginger in mixing tin. Muddle ginger. Add gin and ice. Shake and fine strain into glass. Fill with ice. Serve with lemon peel.
0.75 oz raspberry liqueur (We recommend Pallini Raspicello)
0.75 oz peach shrub
Prosecco
Combine first three ingredients and ice in shaker. Shake and fine strain into coupe/martini glass.
Top with prosecco. Garnish with fresh raspberries or edible flowers.
1 oz Crooked Water
Citrus Gin
1 oz Campari
1 oz Ramazzotti
Aperitivo Rosato
Combine all 3 ingredients into a mixing glass. Add ice and give a light stir. Strain into glass over large rock ice cube or regular, if you prefer. Garnish with grapefruit peel.
0.75 oz lemon juice
0.75 oz honey syrup (equal parts honey and water)
0.25 oz rose water
1–2 slices of ginger
2 oz gin
Combine lemon juice, honey syrup, rose water, and fresh ginger in mixing tin. Muddle ginger. Add gin and ice. Shake and fine strain into glass. Fill with ice. Serve with lemon peel.
1 oz vodka
0.75 oz raspberry liqueur (We recommend Pallini Raspicello)
0.75 oz peach shrub
Prosecco
Combine first three ingredients and ice in shaker. Shake and fine strain into coupe/martini glass. Top with prosecco. Garnish with fresh raspberries or edible flowers.
1 oz Crooked Water Citrus Gin
1 oz Campari
1 oz Ramazzotti Aperitivo Rosato
Combine all 3 ingredients into a mixing glass. Add ice and give a light stir. Strain into glass over large rock ice cube or regular, if you prefer. Garnish with grapefruit peel.

The cocktail list at Mora Italian is carefully curated by Events & Beverage Manager Christina Arellano. Growing up in the business (her grandparents owned an Italian restaurant), Arellano quickly realized that great food and drinks always bring people together. She started crafting cocktails to match her grandmother’s bold, classic dishes. She has a similar goal today at Mora Italian.
“With each sip comes a sense of belonging, with each cocktail comes a sense of tradition.”
—Christina Arellano
“With this cocktail list, I stay true to classic Italian-style cocktails with a fresh modern twist,” she explains. “I want to convey that sense of being in Italy with friends and family, enjoying hours around the dinner table, laughing and talking. So with each sip comes a sense of belonging, with each cocktail comes a sense of tradition.”
Arellano was also inspired by herbs and fruits in season in Italy. “It is important to me to incorporate locally grown, fresh produce into our cocktails.” She points to the heirloom tomatoes in their Seasonal Spritz that come from Seacat Gardens. “I love the challenge of being able to create something for everyone,” she adds. “But more importantly, I love the challenge of creating an experience.”



32 Shea
Try a Nutella mocha.
32shea.com
lux Central
luxcoffee.com
Dutch Bros Coffee
Get a white coffee.
dutchbros.com
Fair Trade Cafe
azfairtrade.com
JoBot Coffee
jobotcoffee.com

32 Shea
Try a Nutella mocha.
32shea.com
lux Central
luxcoffee.com
Dutch Bros Coffee
Get a white coffee.
dutchbros.com
Fair Trade Cafe
azfairtrade.com
JoBot Coffee
jobotcoffee.com
Michael Goldman
Editor-in-Chief
Pamela Jouan
Design Director
Seton Rossini
Managing Editor
Christian Kappner
Assistant Editor
Stephane Henrion
Senior Copy Editor
kelly suzan waggoner
Contributing Writer
Pamela Jouan
Ken Goodman (cover shot, pg.3)
AweCollective.com (pg.4)
All other photography courtesy of Mora Italian.
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