The chef and his cuisine
Michelangelo Mammoliti tries to enhance the colours of his territory: the loved Roero and that Monviso which seems just in front of you and the Langhe, that the entire world envies us. He tries to converge all these aspects in his cuisine, in one bite, but only after a careful selection of noble raw materials, presented in special pairings, which sometimes sound strange, such as flowers o pot herbs.
He launched a challenge to himself, when he decided to make people understand how the nature is able to offer all what a good cuisine needs: «Nature gives us life and we, artisans of the kitchen, can do nothing except recognise its beauty and be thankful for our fortune. How? Offering to all those who come in my restaurant new emotions».
The chef and his cuisine
The desire and the will of the chef Michelangelo Mammoliti to come back in Italy, in his native land, Piedmont, and in particular in the Langhe and Roero areas, was born thanks to the fellowship with the “La Madernassa” restaurant, which gives to him a everyday contact with the all-round countryside and nature.
You can love a cuisine only if you cultivate your products, and the “La Madernassa” restaurant, with its chef, brought to life a large space dedicated to vegetables garden, orchard and pot herbs, cultivated with the awareness that it was necessary to be able to think of it, even before sowing it, and then that it would need time, time to grow. You must be able to take care of the vegetables garden, as you would love your passions and share them as you usually do with the greatest knowledge.
It is not only a matter of innovation, but tradition!
The best business card of a restaurant are faces, expressions, hands and the smiles of those people who welcome costumers. It is a continuous challenge, it’s a continuous exchange of ideas in a team that works for a common purpose. A crew in which someone will be always ready to wake up in the morning, when the sun rises, to go in the garden to crop vegetables and take care of them, day by day, according to what the nature offers, while somebody else is ready to take out the bread, refine a cake or do the shopping for the next day. Others will look for a new wine to better exalt the recipes proposed or a new way to dress the table with creativity and emotions. For everyone is rigour, commitment and passion, because the crew is at the base of the chef’s philosophy, it like the right dress, the secret of success.
The soul of a restaurant!