{"id":554,"date":"2021-03-23T10:07:34","date_gmt":"2021-03-23T10:07:34","guid":{"rendered":"https:\/\/www.michelangelomammoliti.com\/?page_id=554"},"modified":"2025-12-05T14:04:00","modified_gmt":"2025-12-05T14:04:00","slug":"piatti","status":"publish","type":"page","link":"https:\/\/www.michelangelomammoliti.com\/en\/piatti\/","title":{"rendered":"DISHES"},"content":{"rendered":"
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traditions, memories, nature, art<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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nature<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u201dNaturale, della memoria e istintiva\u201d<\/em>My cuisine speaks the language of nature. I love the colours, sounds and products of the local area that are mixed with suggestions from far away, sometimes very far away, that I have learnt around the world. There are herbs, spices, roots and plant species that I personally grow in my vegetable garden and greenhouse, and which are the foundation on which my philosophy is based.<\/p>

\"My good morning comes from the garden\"<\/em>, come amo ripetere alla mia brigata. Tanto che il primo gesto che faccio ogni giorno, prima ancora di entrare in cucina, \u00e8 verificare che tutto ci\u00f2 che coltivo stia crescendo nel modo giusto. E poi naturalmente, ci sono le materie prime locali, quelle che fanno grande il territorio, quelle che ogni chef ha il dovere morale di esaltare, quelle per cui il nostro Paese \u00e8 riconosciuto in tutto il mondo.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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VEGETABLE GARDEN and greenhouse<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ho capito con gli anni che per essere un bravo chef devi avere le mani sporche di terra. Non potrei immaginare la mia cucina senza orto. Mi sentirei privato di una parte importante. Penso che l\u2019orto e la serra siano una bellissima metafora della vita. Pi\u00f9 te ne prendi cura, e pi\u00f9 ricevi. Trovo che ci sia molta democrazia in questo. Ho imparato da piccolo a prendermi cura delle cose che cucino, grazie a mio nonno. E ho affinato le mie conoscenze da grande, imparando dai pi\u00f9 grandi, dai miei maestri.<\/p>

La serra \u00e8 uno scrigno, dove conservo e faccio crescere i ricordi di un viaggio lontano, dove semino specie difficili da trovare, ricevute da un amico o scovato in un viaggio, in un angolo remoto di un mercato asiatico. Si pu\u00f2 dire che l\u00ec dentro ci siano pi\u00f9 di 15 anni di studi, di ricerca, di tentativi e di errori. In altre parole, di vita. \u00c8 un po\u2019 come avere una palette infinita di variet\u00e0 da cui attingere, che ogni giorno cambia di sfumatura, e non aspetta altro che di essere valorizzata.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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foraging<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Phytoalimurgy, better known as foraging, is the attitude of searching for, collecting and studying wild herbs. It is not a trend; on the contrary, it has much deeper origins. During famines or pandemics, in fact, non-cultivated vegetables represented a unique source of salvation, because they were the only ones not affected by pathogens that would have damaged the human body. This gave rise to a real science.<\/p>

Since I was a child, I have been fascinated by this world thanks to long walks in the mountains with my grandfather. There I learnt the basics, but it was not until adulthood that I refined my knowledge, thanks to pioneers such as Francois Couplan, botanist, writer and one of the foremost experts in the field of wild and edible herbs, thanks to whom I learned how to recognise the leaves, the flowers, how to pick them, where to find them and how to grow them in greenhouses.<\/p>

Today this is one of my passions, and one of the reasons why I choose a destination for a world trip. Phytoalimurgy is indeed a vast field, of which it is impossible to know everything. Somewhere, in a remote corner of a continent, there is bound to be a new species that deserves to be discovered and showcased on a plate. A virtually endless source of inspiration.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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keep in touch<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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tradizioni, ricordi, natura, arte natura \u201dNaturale, della memoria e istintiva\u201d. La mia cucina parla la lingua della natura. Amo i colori, i suoni e i prodotti del territorio che si mescolano a suggestioni lontane, a volte lontanissime, che raccolgo in giro per il mondo. Ci sono le erbe aromatiche, le spezie, le radici e le […]<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-554","page","type-page","status-publish","hentry"],"yoast_head":"\nPiatti • Michelangelo Mammoliti<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.michelangelomammoliti.com\/en\/piatti\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Piatti • Michelangelo Mammoliti\" \/>\n<meta property=\"og:description\" content=\"tradizioni, ricordi, natura, arte natura \u201dNaturale, della memoria e istintiva\u201d. La mia cucina parla la lingua della natura. 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