TURIN - PIEDMONT – ITALY
Michelangelo Mammoliti**
Amidst the enchanting landscapes of Piedmont, indulge in the culinary realm of this two Michelin-starred chef. His cuisine, a symphony of flavors, transports you back to cherished childhood memories while daringly combining Barolo wines with Alba white truffles. A virtuoso of Italian gastronomy, he paints masterpieces on every plate.
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Two exclusive itineraries designed with Chef Mammoliti
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Gourmet tasting dinner at his two Michelin-starred restaurant, La Rei Natura
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A privileged moment with the Chef
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Cooking class in a medieval castle near Alba
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Private Alba truffle-hunt
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Taste the finest wines and cheeses of the Piedmont
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Create your own fragrance with a historical Turin parfumier
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Luxury or Charm hotels
PRIVATE ESCAPES
These private journeys in the Piedmont and Langhe regions in Italy are flexible and can be tailored to your preferred date and customized to suit your desires.Feel free to reach out.
From €2,260 per person*
on a double room basis
Departure from Turin
From €5,330 per person*
on a double room basis
Departure from Turin
*Prices may vary when booking depending on availability
Unlike many other "star chefs", Michelangelo Mammoliti is a discreet man, deeply connected to nature and simplicity. His cooking surprises with flavors imbued with childhood nostalgia. Passionate about cycling through the Langhe hills, this young two Michelin star chef infuses his dishes with emotions and a profound love for Italy. In 2023, he embarked on a new journey at Il Boscareto Resort with his restaurant, La Rei Natura, a testament to his dedication to the natural world.
Michelangelo grew up in Giaveno, a small town near Turin, and his career as a chef started at a very young age, playing the "commis" in his grandparents’ restaurant. No wonder his grandmother’s book of recipes became his main reference!
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His training continued in Lombardy, Italy, in the kitchens of Gualtiero Marchesi and, more notably, Stefano Baiocco, the two Michelin star chef of Villa Feltrinelli.
Like many other talented chefs, he then moved to France to learn from the best: Alain Ducasse, Pierre Gagnaire, Yannick Alléno and Marc Meneau.
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The subtle charm of Gastronomy
In 2014, Michelangelo Mammoliti returned to his native Piedmont, near his family, to take the helm of a restaurant in Alba, the white truffle capital. For seven years, he developed a mature cuisine rooted in local produce, combining high-end truffles with forgotten flowers, plants, and wild herbs from his beloved vegetable garden.
Michelin inspectors recognized his talent, awarding him his first Michelin star in 2016, followed by a second in 2019, dubbing him a "pioneer" of contemporary Piedmont cuisine.
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Michelangelo is undoubtedly a pioneer, infusing his cooking with an array of flavors which sensuality certainly evoke memories for his clients. He developed this innovative concept, which he calls neurogastronomy with a psychologist friend. To him, this "science" can rekindle memories through dishes that feel like "a home away from home".
"My approach to cooking can be summed up in four words: nature, flavor concentration, extraction, and aromas. It's all about respecting and elevating the essence of nature to its fullest."
In 2022, he embarked on a new journey at La Rei Natura by Michelangelo Mammoliti, located at Il Boscareto Resort. This restaurant, with its minimalistic design, marks a subtle evolution in his gastronomic approach.
The three creative menus showcase the chef's remarkable evolution. Emozioni pays a tribute to childhood flavors, Voyage draws inspiration from his travels around the world, and Mad100% Natura, a "blind" tasting menu, surprises with its creativity.
"I used to focus heavily on the aesthetics of the food, but now I believe the emphasis should be on the quality of the product."
“My goal is to make food that brings back all the flavors of childhood.”
Here it is at last, the long-awaited restaurant! The vast edifice overlooks the valley from its beautiful terrace, surrounded by grapevines, with the Alps on the horizon.
Meeting
Michelangelo
by Juliana Angotti, founder of Hiddenist
My first impression of La Rei Natura, Michelangelo Mammoliti’s new restaurant, is that it is majestic - a masterful piece of architecture that "feels just right". No frills or bling: all that matters is the plate and the breathtaking view.
The brigade is young, highly skilled and joyful. An aperitivo is served in the vestibule before sitting down in the main dining room to savour the famous cuisine of the cooking virtuoso, Michelangelo.
Chef Michelangelo Mammoliti is primarily defined by his warm smile! Though initially reserved, he quickly reveals his honesty and sincerity once trust is earned.
Beyond his culinary prowess, Michelangelo embodies the essence of a discreet chef, deeply connected to his homeland, suppliers, and, of course, his cherished family – his wife, daughter, and loyal dog. Family holds a central place in Italian culture, providing strength and stability, a tradition upheld fervently here.
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"A meticulous perfectionist, Michelangelo is renowned for his culinary mastery, with the promise of achieving three Michelin stars tomorrow for the two he holds today."
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Michelangelo values respect. Respect for the generous nature of Piedmont which gives his cooking so much. Respect for his kitchen brigade, whose seamless teamwork enhances his creations. His cuisine, delicate and luminous, captivates with its exquisite aesthetics—a sensory delight that surprises both visually and in taste. Lastly, Michelangelo is someone wonderful to meet and exchange smiles, extend mutual trust. We write to each other frequently. I love the way he connects with the outdoors, spending hours on his bike going up the steep hills of his beloved region, the Langhe. Visiting this region means discovering precise, perfect cooking, yet full of emotions and generosity. That night, at the home of his friend Peppe, a local winemaker, Michelangelo opened his car trunk to reveal a collection of knives, exquisite red meat, extraordinary olive oil, and aged Parmesan cheese. In just a few moments, he prepared the best steak tartare I've ever tasted!