Vegetable Curing & Charcuterie
Explore a creative approach to charcuterie that transforms vegetables into cured preparations with unexpected texture and depth.
Michelangelo Mammoliti
Chef de Cuisine @ La Rei Natura by Michaelangelo Mammoliti
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
7 Lessons, 52 min total
About this course
In this masterclass, your instructor will be Michelangelo Mammoliti, one of the leading voices in contemporary Piedmontese cuisine. Born near Turin, he trained in some of Europe’s most renowned kitchens, working with chefs including Alain Ducasse and Yannick Alléno. These experiences helped shape the precision and technical depth behind his cooking. Today, Michelangelo is the executive chef of La Rei Natura at Il Boscareto Resort in Serralunga d’Alba, which holds three stars. His cuisine is deeply connected to nature, with a strong focus on seasonal ingredients, concentrated flavors, and the produce of Piedmont. He also explores the connection between food, memory, and emotion, creating dishes that combine rigorous technique with a highly personal approach.
Lessons
7
Video
52 min
Audio
English
Subtitles
French, German, Spanish, Italian
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Meet your instructor
Michelangelo Mammoliti
Chef de Cuisine @ La Rei Natura by Michaelangelo Mammoliti
Naturale, della memoria e istintiva”. La mia cucina parla la lingua della natura. Michelangelo
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Vegetable Curing & Charcuterie · Michelangelo Mammoliti
