Michelangelo Mammoliti was born in the nearby Giaveno and in Guarene, just outside Alba, he has directed the kitchen of the Madernassa Restaurant since 2014, in the exact place where the Langhe meet the Roero. His first experience is with Gualtiero Marchesi, first at L'Albereta, his restaurant Erbusco in Franciacorta, then in the sophisticated Marchesino. It is however his meeting with Stefano Baiocco, two Michelin stars, that changes Michelangelo’s life: Stefano and his Villa Feltrinelli at Gargnano surrounded by wild herbs, shoots and every type of comestible flower.

Then the young Michelangelo begins his peregrinations in France, which last over five years, at the court of the best chefs which the world stage can list: Alain Ducasse (who succeeded in the enterprise of managing simultaneously three 3 Michelin star restaurants in three different countries; he who in his career has received a total of 21 Michelin stars), Pierre Gagnier (three Michelin stars) and Yannick Alléno, the three star chef of the Pavillon Ledoyen in Paris. It is with them that Michelangelo forges his philosophy, laying the foundations for what today is his way of cooking and which is based on three key words: standards, excellence and rigour. His journey continues to the stove of Marc Meneau (three stars in the Michelin Guide 1984-1999 and from 2004 to 2007) at Saint Père sous Vezelay and it is he who transmits the deep passion for cooking which today Michelangelo tries to infuse into every single dish so as to satisfy the expectations of the guests.