The story
Michele Lazzarini directs the kitchen at Contrada Bricconi in Clusone, shaping a distinct style of mountain cuisine inspired by his time at the St. Hubertus under Norbert Niederkofler. He collaborates directly with founder Giacomo Perletti to translate the estate’s daily harvest into refined plates. House-produced cheeses from both acid and rennet curds sit alongside tender cuts of Grigia Alpina beef. This seamless connection between the livestock and the stove anchors their distinctive brand of Italian cooking.
Pappardelle enriched with wild helichrysum deliver the sharp, herbal notes typical of the Bergamasque Alps. Fusilli tossed with blackberries provide a delicate sweetness that balances the robust dairy and meat offerings. The kitchen treats these pasta shapes as canvases for the valley’s botanical diversity rather than mere carriers for heavy sauces. Such precise pairings demonstrate a clear understanding of regional terroir.
Young agriculturalists selected this decaying fifteenth-century structure in Val Seriana to resurrect traditional farming methods. They reconstructed the building using modern sustainable technologies while preserving its original stone walls. The dining rooms strip away formalities like table linens to foster a relaxed environment where guests observe the quiet machinery of a working farm. An upper terrace overlooks the kitchen, linking the preparation space with the broader landscape.
The project’s success recently secured a place among the Grandi Ristoranti in the 2026 50 Top Italy rankings. Patrons navigate the local ecosystem through structured tasting menus that highlight seasonal shifts and limited-edition preserves. Wines sourced primarily from Lombardy complement the earthy profiles of the homemade salumi and aged cheeses. Every course reinforces the narrative of a community rebuilding its relationship with the mountain.
Recognition
Ambience
Location
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