Contrada Bricconi

Leaving the Val Seriana behind, the road climbs through hairpin turns leading to a small fifteenth-century stone village perched above a breathtaking panorama. Here, a group of young visionaries has breathed new life into this remote Alpine corner, reviving ancient customs and building a self-sufficient ecosystem of cultivation and husbandry founded on quality, sustainability and animal welfare. The tasting menu unfolds in a harmonious crescendo of flavours: classic techniques such as the grill and fermentation meet modern impulses, as in the refined ravioli of calf’s head with plum broth and kimchi oil. Worthy of particular mention are the bread course, served with the house’s own churned butter, and the closing sweet: a light and yielding pan brioche accompanied by a silky zabaione of pollen. Behind this cooking is the young Michele Lazzarini, a chef of remarkable ability who transforms his mountains into an intense and compelling gastronomic narrative, deeply rooted in the territory yet startlingly contemporary.