The story
Contrada Bricconi is an agriturismo in the Val Seriana, near Clusone, that has brought a 15th-century borgo back to life. The project is driven by a group of young farmers—Giacomo Perletti, Matteo Trapletti, Giovanni Pizzamiglio, and Paolo Tocchella—who chose this place and its history. Their mission: to restore a fruitful link between man and nature through modern, sustainable agriculture. They raise Grigio Alpina cattle, produce cheeses from acid and rennet curds, cure salumi, and grow their own forage, achieving 80% feed self-sufficiency.
In 2022, the team opened a restaurant on the farm, bringing in chef Lazzarini Michele. His cooking is a direct translation of the agricultural work and the mountain culture that surrounds them. The menu is a tasting journey that tells the story of the valley’s traditions, updated with contemporary technique. The result is modern country cooking that feels rooted and precise—earning the restaurant a Michelin star for high-quality cooking.
Dining here means sitting down to a tasting menu (with an optional wine pairing) that changes with the seasons and the farm’s yields. The atmosphere is that of a working farm: a place where the cheese dairy, the stable, and the hayloft are steps away from the table. The food is the point, but the setting—the revived borgo, the alpine pastures, the quiet of the valley—makes the meal feel like a discovery. Contrada Bricconi is fine dining without pretense, grounded in the land it comes from.
Recognition
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