Wilmington Restaurant Guide

Owner and principal chef, DiBianca grew up in Flemington, New Jersey and first developed his passion for fine foods as a teenager working at produce stands, fish markets, and later fine restaurants at the Jersey shore. Even before he graduated high school, he had started an apprenticeship with a French chef at one of New Jersey's finest inns.

DiBianca earned his AOS degree in Culinary Arts from the acclaimed Culinary Institute of America, Hyde Park, New York in 1997, after working as an extern at Darrel and Oliver's Café Maxx in South Florida.He served as Sous Chef at the famed Ajax Tavern in Aspen, Colorado, before being invited to Wilmington to help open Restaurant 821, where he was Executive Sous Chef and later, Chef De Cuisine. Opening his own restaurant-Moro-represents the culmination of a life-long dream.

An Ever-Changing Experience.

Menu selections are market inspired-new dishes are added as the seasons change and ingredients change. Moro's chefs visit the local markets every week, where they find inspiration and ideas. Since the availability of ingredients changes with the seasons, customers should not be surprised to find that the menu has changed since their last visit.

Inspired Rustic Italian Cuisine-Old World With a New Vision.

Moro's menu can be described as inspired rustic Italian. Classic dishes are reinterpreted with a modern Moro twist. New dishes are created using the Italian philosophy, whereby the dish is used to showcase ingredients. Whether it's an artichoke heart or a Bronzino, each dish is prepared with the same humble approach to cooking.