332nd Chapter of Tradition: the culture of the table, memory and the future of Italian gastronomy
Some Chapters reflect the present of the Order, while others embody its cultural vision in an even deeper way. The 332nd Chapter of Tradition, held on Saturday, May 23 at the Castello di Grinzane Cavour, succeeded in bringing together both dimensions: respect for memory and a vision for the future of Italian cuisine.
Opening the Chapter was Grand Master Tomaso Zanoletti, who wished to remember with emotion Carlo Petrini, a central figure in the cultural appreciation of food, wine and territory. His words set the tone for the entire day, dedicated to the cultural value of Italian gastronomy and its ability to create dialogue, awareness and identity.
“‘This Chapter is rooted in tradition, in the culture of the table, and in the awareness of the human and identity value of gastronomy,’ said Grand Master Tomaso Zanoletti. ‘Today we remember with affection Carlo Petrini, an extraordinary figure who helped gain international recognition for Italian cuisine as a cultural heritage, teaching us how food, wine and territory can become instruments of culture and dialogue among peoples. At the same time, we celebrate the journey of Michelangelo Mammoliti, who through his talent and the prestigious recognition of Three Michelin Stars represents the contemporary evolution of this great Italian tradition.’”
Alongside the memory of Petrini, the Chapter also celebrated one of the highest expressions of contemporary Italian cuisine: the “three stars” awarded to Chef Michelangelo Mammoliti. Interviewed by La Stampa journalist Roberto Fiori, Mammoliti spoke about his personal and professional journey, focusing on the importance of raw ingredients, seasonality and a daily connection with the land.
Cuisine cannot exist without its territory. Every dish is born from a story, from a landscape, and from people who preserve extraordinary traditions. For me, everything starts with the raw ingredient: from the vegetable garden, from seasonality, from daily contact with nature. Our task is to enhance this heritage with respect and contemporary sensitivity.
His cuisine is deeply rooted in direct contact with the vegetable garden and the territory, in a continuous search for innovation that never loses touch with its origins. A reflection that resonated strongly with the spirit of the Chapter and the values promoted by the Order.
In his greeting, the Grand Master also welcomed the Knights of the New York and São Paulo Delegations, highlighting the increasingly international character of the Order of the Knights of the Truffle and Wines of Alba. Speaking about the New York Delegation, Zanoletti proudly recalled the success of the recent masterclasses dedicated to the great wines of the Langhe, organized together with the Barolo Barbaresco Alba Langhe e Dogliani Protection Consortium. For the first time, this project brought Italian wines to the Harvard Wine Society and later to the New York Wine Society through events dedicated to Barolo and Barbaresco, which attracted strong interest from students, professionals and wine enthusiasts alike. The initiative represented an extraordinary opportunity to promote the wine culture of Piedmont in some of the most prestigious international contexts.
The Chapter also marked the induction of five new Knights and the conferment of the Honorary Knight Collar upon Mauro Gola, President of Fondazione CRC, Commander of the Order of Merit of the Italian Republic and entrepreneur. The recognition was intended to honor a figure who has consistently shown great attention toward the territory and its cultural and gastronomic excellence.
The day concluded in the spirit of conviviality with an aperitif and dinner curated by Chef Alessandro Mecca, paired with the wines of the Order’s 50th Selection. A moment that naturally extended the atmosphere of the Chapter itself: sharing stories, ideas and traditions around the table.
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