The editorial project born from the collaboration between the Consorzio Prosecco DOC and the Vinibuoni d’Italia Guide brings us to Piedmont, to Serralunga d’Alba, where Michelangelo Mammoliti leads the visionary kitchen of La Rei Natura. With two Michelin stars, his cuisine tells a story of memory, nature, technique, and freedom.
Born into a family where food was always at the center, Mammoliti trained with some of the great masters of French gastronomy. Today, he carries forward a culinary project that speaks of sensations, seasons, and identity.
The Recipe:
Barbecued Spaghetti Cooked in Cuneo Prosciutto Crudo Extract
La Rei Natura – SERRALUNGA D’ALBA (CN)
Ingredients:
320 g Gragnano spaghetti – 100 g barbecue-infused butter – 800 g Cuneo Prosciutto Crudo extract – rosemary flowers – salt – Sarawak pepper – vegetable charcoal powder
This dish fuses the ancestral element of fire with the refinement of extraction. The spaghetti, briefly blanched, is finished risotto-style in a rich essence of Cuneo Prosciutto Crudo, infused with barbecue aromas, and topped with Sarawak pepper, rosemary flowers, and vegetable charcoal.
A preparation that evokes the forest, smokiness, and the intensity of the raw ingredients. On the palate, sweet, savory, and smoky notes alternate in a precise and enveloping progression. Few elements, immense sensory impact.
Preparation:
Blanch the spaghetti in salted water for 5 minutes, even though the pasta’s usual cooking time is longer. Continue cooking the spaghetti in a pan with the Cuneo Prosciutto Crudo extract for another 2 minutes. Add the barbecue-infused butter and finish with Sarawak pepper. Plate and garnish with rosemary flowers and a dusting of vegetable charcoal.
Pairing: Prosecco DOC Brut Nature
To support and accompany such sensory intensity, Alessandro Scorsone recommends Prosecco DOC Brut Nature. Dry, essential, and highly vertical, this wine both cleanses and refreshes the palate. Its structure and freshness complement the smoky notes with discretion and elegance.
A pairing that proves even the most radical expressions of contemporary cuisine can find a reliable and sophisticated companion in Prosecco DOC.
