Happy Birthday to Us!

8 years of Mora

Mora officially opened its doors on 22nd March 2016, so we are turning 8 on Friday!

Can you believe that? Time has gone really fast…

We’re so proud and honoured of still being able to bring a Sardinian sensation to this corner of East London. We can’t believe how much has happened during these years and how many wonderful people we have met!

You know how life in London is transitional for many, so obviously a number of our customers (and team members) changed over the years because people moved away. Many of you, though, have been with us since day 1, and are still our biggest fans. And even many who moved away still come and visit when they can, or keep in touch. We can’t thank you enough for sticking with us all this time, you really have become friends and part of the family. We’ve actually had this conversion with quite a few of you recently, haven’t we?

We have seen couples getting engaged and married, then having babies. We have seen babies becoming toddlers, taking their first steps (and runs!) on our ramp by the bar counter. We have seen children growing into teenagers and young adults in the years. We are chuffed to have been able to be part of this, thank you sharing your precious moments with us!

To celebrate our birthday, we’ll be opening a very special bottle: the magnum bottle of Keramos Cannonau DOC Riserva, Tenute Soletta 2010. That’s a very special wine indeed, a beautifully elegant expression of Cannonau made with slightly late harvest grapes that see a sophisticated winemaking and oak aging process. This rich and full-bodied red opens with aromas of ripe plum, vanilla and a hint of charred topsoil. The warm, chewy palate has flavours of ripe black cherry, liquorice, baking spice and coffee bean while a note of bitter almond signals the finish.

As you may have heard, Cannonau di Sardegna wines have attracted considerable attention in the last few years for their association with longevity, as in Sardinia there are so many centenaries. So is there a better wine to cheer with on our 8th birthday?

We’ll be pouring this “long life elixir” from Friday, glasses will be available at a steal price of £5. That’s a treat not to miss!

Come and have a toast with us this Friday! A Kent’annos!

Book you table now!

Don’t forget our current opening times:

Mon- Thu 5pm to 10pm
Fri – Sat 12pm to 10.30pm
Sun Closed

(We will be exceptionally open on Easter Monday 1st April from 12pm)

A Spotlight on Pane Frattau

Pane Frattau

We haven’t been posting on our blog for a while, so now, on the occasion of Real Bread Week, we’d like to share a few curiosities with you about a dish on our menu that is based on a very special and real bread: Pane Frattau. This is one of our starters that has been on our menu for a while. Have you ever tried it?

The origin of Pane Frattau can be found in its name: the Sardinian word ‘Frattau’ literally translates ‘broken, cut into pieces.’ Originally, shepherds carried their sheets of carasau bread, some water and a piece of pecorino cheese or sausage in their saddle bag (taschedda) whilst away from home watching their herds. When they returned home, the remaining broken shards of carasau bread were then soaked in broth, layered with tomato sauce and pecorino cheese. This was then baked and subsequently topped with a poached egg.

However, according to a more curious legend, Pane Frattau was arguably invented by some Sardinian housewives to impress King Umberto I on the occasion of his official visit to Sardinia, with the few ingredients they had available. According to this legend, he really enjoyed the dish, which then became a staple of the traditional cuisine of Barbagia.

Whatever the origin of this thrifty dish is, its recipe is quite simple. Would you like a few tips on how to make it? The read below:

For each portion, you need about two sheets of carasau bread.  Quickly dip them in a large pot with boiling broth (vegetable or meat broth will both work well) to soak on both sides.

As soon as the carasau is wet, place each sheet on a plate or baking tray and dress with good tomato sauce, plenty of grated pecorino sardo cheese (go for fiore sardo if you want a very strong flavour, or for semicotto for milder flavour). You can bake it for a few minutes to make the cheese melt a bit and compact it all up (although this is optional), while you poach an egg. Plate the layered carasau, sprinkle with more cheese and top up with the poached egg. Then enjoy it whilst hot!

Pane frattau is a simple dish, but it brings out intense flavours made out of very good products which are essential for its success. You can’t certainly have a good result without a really good tomato sauce, and particularly without two outstanding Sardinian speciality products: carasau bread and pecorino sardo.

Hungry? So head down to our Bookings Page and reserve your table to come and taste this Sardinian delicious speciality!

And don’t forget carasau bread and various types of pecorino sardo are available to purchase as part of our deli range at Mora Restaurant, right here in the heart of Leytonstone!