With lots in common, Andrea Leali (Casa Leali in Puegnago sul Garda) and Michelangelo Mammoliti (La Madernassa Resort in Guarene) were both rewarded by our Ristoranti d'Italia guide as emerging Chefs, one in 2018 and the other in 2019, both far from the spotlight and the nightlife of the big cities, both pursuing the path of quality and haute cuisine, tightening iron pacts with local producers to get the best ingredients.
Young chefs: four-handed dinner
And so, the two have organized a four-handed dinner, almost passing each other the baton of emerging Chef, even if they are now no longer emerging, having in the meantime grown and fully aware of their craft.
Territory and creativity
Key points of the two young chefs are territory and creativity. A laid back creativity, although often quite aggressive (let's think for example of Andrea Leali's dish of macerated radicchio, stracchino and spring onion), but always in constant discourse with customers and their satisfaction.
Fulfillment that also passes on the quality of ingredients used and on simplicity, or out in the words of Michelangelo Mammoliti, on minimalism (in this case the thought immediately falls on Apollo, spaghetti that the Piedmontese chef cooks in a baked chicken reduction).
Two kitchens that share the same basic principles and both are spokesmen for two of the most gastronomically interesting areas of Italy, Langhe and Garda. A beautiful responsibility that for one evening they shared with the carefree youth, and at the same time with the lucidity of the great chefs. Let's get to know them better.
The evening's menu
a Michelangelo - Vegetable casserole with chickpea cream, spicy oil and ruché crumble
Total Black - Tuile with squid ink and tuna cream flavoured with Garda lemon
Terroir3 - Almond crackers, olive wood cream, olive oil and baked olives
Castagno - Parsnip leaf cacio e pepe
Local - Macerated radicchio, stracchino and spring onion
Astrattismo - Marinated anchovies, red and green traditional sauces
Langhe-Franciacorta – Roast onion plin apockets with toasted vegetable jus and Franciacorta
Apollo - Spaghetti Pastificio dei Campi cookied in a roast chicken reduction, like the aromas of Sundays
Ricordi – Brescia style rabbit, toasted broth sauce, fifth quarter
Essenziale per essere felici - Tonka bean biscuit, hazelnut praline and fermented bread cream
Thay&Co – Coconut brittle with mango and coriander
Wine pairings, curated by maître and sommelier Marco Leali, included Piedmontese labels paired with Garda dishes and vice versa.
Casa Leali - Puegnago sul Garda (BS) – via Valle, 1 - 3665296042 - casalealiristorante.it
La Madernassa Resort - Castelrotto, Guarene (CN) - Località Lora, 2 - 0173 611716 - lamadernassa.it