{"id":60,"date":"2021-03-02T09:40:08","date_gmt":"2021-03-02T09:40:08","guid":{"rendered":"https:\/\/www.michelangelomammoliti.com\/?page_id=60"},"modified":"2025-12-05T16:51:58","modified_gmt":"2025-12-05T16:51:58","slug":"home-page","status":"publish","type":"page","link":"https:\/\/www.michelangelomammoliti.com\/en\/","title":{"rendered":"Home Page"},"content":{"rendered":"
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\"Michelin\t\t\t\t\t\t\t\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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ME MICHELANGELO<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\tI have had a lot of luck in my life. I was born in Giaveno, in 1985, and grew up in Almese, in a family where cooking has always played an important role. I was born in the middle of nature, at the foot of the Alps, in a small provincial town, where the rhythms dictated by the seasons still have their importance. I grew up with the deep affection of my family. I have studied and travelled. I have met people who have changed my way of seeing things. \t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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I have always been convinced that the most intimate memories related to food reside in a remote part of our minds, entered there at an early age, or even later in life. But they all have the same matrix, they are connected to a beautiful moment that made us feel good and that we will never forget. <\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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philosophy<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\tMy 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.\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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philosophy<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\tThere 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. I like to tell my brigade that \"my good morning comes from the garden\". In fact, the first thing I do every day, even before entering my kitchen, is to check that everything I grow is growing in the right way. \t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Large leavened products by Michelangelo Mammoliti<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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"Principle of Emotion"<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1 kg \/ Limited edition<\/i><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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For Christmas 2024, Michelangelo Mammoliti has created a large leavened product: "Principio di\nEmozione", inspired by the snacks the chef enjoyed as a child: bread, butter, and chocolate, and\nbread, butter, and jam - a sweet contemporary tribute to childhood.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\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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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tgo to contact form<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\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<\/div>","protected":false},"excerpt":{"rendered":"

Io, Michelangelo Nella mia vita ho avuto molte fortune. Sono nato a Giaveno, nel 1985, e cresciuto ad Almese, in una famiglia dove la cucina ha sempre avuto un ruolo importante. Sono nato in mezzo alla natura, ai piedi della Alpi, in un piccolo paese di provincia, dove i ritmi dettati dalle stagioni hanno ancora […]<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-60","page","type-page","status-publish","hentry"],"yoast_head":"\nMichelangelo Mammoliti • Chef • Sito Ufficiale<\/title>\n<meta name=\"description\" content=\"Sono Michelangelo Mammoliti e la mia cucina parla la lingua della natura, nato a Giaveno nel 1985, in una famiglia dove la cucina ha sempre avuto un ruolo importante.\" \/>\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\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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