When dining at Michelangelo Mammoliti’s, you’ll discover the greenest and wildest side of Piedmont. Next to the great products that have made this region famous, he gracefully adds freshly picked herbs and mushrooms. He explores new ways of using roots, and forgotten fruits he grows himself in the vegetable garden, in the orchard and in the gardens of La Madernassa.
His attention to vegetal ingredients charms with elegance, freshness, pureness. Mammoliti’s cuisine is full of emotions and memories: of childhood, of Sunday meals, which now live again in recipes with a contemporary taste.
scienziata ambientale esperta di sostenibilità, in particolare rispetto a cibo e cucina, è responsabile del Pool Inquinamento, autrice del blog Ecocucina e di 6 volumi tra cui "Quanto Basta", "Autoproduzione in cucina" e "Cucinare in lavastoviglie". Da più di un anno conduce la rubrica quotidiana su RDS "Esercizi di Ecostile" per diffondere stili di vita green e antispreco
