|Michelangelo Mammoliti picking his herbs, photo courtesy of Samantha Perrero|
|Many signs show what plants, herbs, birds and wild animals can be watched throughout the property|
|One of the educational signs about the insects you can view at the La Madernassa property|
|Upon Michelangelo's request the current vegetable garden will be soon replace by a synergic garden|
Fully supporting his cooking philosophy, a few weeks ago, the management planted a herb garden which is the first step of a large project that will ultimately contain up to 250 different herbs and will also include a fully working synergic garden.
|A portion of the herb garden with the signs showing the herbs and their properties|
He is also committed to create a menu with local ingredients but deprived of anything that can trigger any allergic reaction, thus becoming edible by virtually anybody on earth.
He likes to collaborate with different specialists, committed like him to respect the locality and its nature. And since, one of the things he's been missing the most from his France days is the mutual collaboration between colleagues, he's also setting up a network of local professionals, who can rely on each other. This is how he got to meet Ms Bruna Sciolla, who will help with the restaurant synergic garden, and Villa d'Amelia starred chef Damiano Nigro.
"Ultimately, this area needs to be promoted and we all have to team up to put the word out there".
In Michelangelo's kitchen of the herbs, each dish is deeply connected to the locality where the animals were raised up and the plants grown. As every part of his menu emphasizes this relationship, even the names remind us of the origin of the ingredients and one of his specialties is "the beef on the grass" ;)
|aromatic herb jars, photo courtesy of Michelangelo Mammoliti|
With his Harry Potter like charm, he took out a large tray of small glass jars and proudly told us, that after selecting the herbs he needs, he picks them, dries them and reduces them into aromatic powders. Properly mixed and added to the right dishes, the final alchemy of flavors, scents and textures open the lucky eater to a new culinary experience.
To give us a glimpse of what he meant, he allowed us to sniff his magic jars and try his aromatic oils: light extra virgin olive oils prepped in many different and secret ways to give aromas of: mint, tarragon, lemon, tomatoes, capers, basil, olives and garlic. Small drops of these oils add extra dimension, scent and flavor to his dishes which are served like a canvas, because the eyes need to appealed too.
His recent trip to Japan moved him deeply as it changed his perception and vision of the chef role. He thinks that the Japanese cuisine, being instinctive and connected to its territory, is very similar to the Italian one.