Most-loved dishes
AI summary of what 9 dish mentions say about the food
The vegetable chorizo steals the show, earning rapturous praise for its rich, complex flavor. Overall, the food delivers a warm, deeply satisfying experience that feels both inventive and comforting.
“This is a vegetable chorizo aged for 3 to 6 months, made with bell pepper that's dehydrated and rehydrated in its own juice, and avocado replaces the fat. It rests for a couple of months and gets this smoky note that almost feels like real chorizo. The first bite tastes like a slice of spicy salami. You can feel the pepper, but the texture is great too. Honestly, I like this more than real chorizo because there's none of that greasy fat that sticks to your palate. The flavor is identical. It reminds me of that whole cart of vegetable cured meats from Solofra at Idreolivi.”
What creators say
2 creators have covered La Rei Natura by Michelangelo Mammoliti. Most active: Italia Squisita, Piattoriccomicificco
Michelangelo Mammoliti showcases a masterclass on duck preparation with exquisite techniques and flavors.
Dishes mentioned
- Anatra glassata con melassa di nespole
- Brodo di anatra
- PiattoriccomicificcoLoved
⭐️⭐️ Il ristorante più EMOZIONANTE d’Italia ✨ La Rei Natura – Chef Michelangelo Mammoliti · @ 00:31
La Rei Natura by Michelangelo Mammoliti in Serralunga d’Alba offers an unforgettable 2-Michelin-star dining experience, blending art, nature, and culinary perfection.
Dishes mentioned
- Burro del Piastra
Farinata contemporanea
This is a contemporary farinata, not the classic one. Inside there's a chickpea flour dough, a slice of sweet lardo that's lightly roasted, and on top they serve raw pasta. I love farinata, it's really indulgent. That little slice of lardo melted and left this savoriness, but it's so delicate. At the same time, it has an incredible kick.
Tartare di avocado affumicato con spuma al cetriolo
At the base of this very delicate tartlet there's a lightly smoked avocado tartare, served with a cucumber foam. They recommend eating it in one bite, and you get a burst of gourmandise. It's fantastic, it has a bit of that South American pico de gallo vibe. The smell is amazing, it reminds me of pani puri.
- Cotechino di lenticchie con crema di anguilla affumicata
Selezione di pomodorini dall'orto
They have about 128 varieties of these little tomatoes, it's peak season and they want to let the naturalness of the product shine. I've never tasted such a persistent flavor in such a small tomato. I don't think they did anything to it except season it with oil and salt. It feels like the essence of a bruschetta condensed inside, so flavorful that you don't even need bread. The texture is perfect, just slightly soft.
