La Rei Natura by Michelangelo Mammoliti

Santena asparagus and wild mountain herbs anchor the visionary, plant-led menu at La Rei Natura, where Chef Michelangelo Mammoliti explores the rhythm of neurogastronomy. Rooted in the soil of Serralunga d'Alba, the kitchen utilizes fermentation and cryo-extraction to intensify the essence of nature. The signature BBQ spaghetti, cooked in a potent extraction of Cuneo ham, delivers a profound smoky sweetness that lingers on the palate. Technique is evident in the turnip green gelato, offering an ethereal silkiness that contrasts with the earthy crunch of roasted squid seared yakitori-style. Aromas of wild mint and mountain air permeate the dining room, constructed of adobe and terracotta to mirror the chef’s connection to the terroir. Every course is a precise exercise in memory and sensory impact, where the vegetable garden dictates the technical maturity of the meal. This is a culinary spectacle that challenges the palate with an extraordinary balance of acidity and deep, earthy notes.