Contrada Bricconi

Contrada Bricconi represents a radical reclamation of Alpine identity in Oltressenda Alta, where chef Michele Lazzarini translates the rugged Val Seriana landscape into a sophisticated narrative. Rooted in a 15th-century stone hamlet, the kitchen operates in symbiotic rhythm with the onsite farm, prioritizing heritage cattle and local biodiversity. The tasting menu is a masterclass in mountain terroir, featuring river trout grilled over live embers and served with the resinous aroma of fir oil. Technical precision shines in the eel and rabbit composition, where the fish is charred and lacquered with rhododendron honey to achieve a smoky texture. Fermentation plays a pivotal role, seen in the blackberry ferment elevating hand-rolled pasta. From the rustic depth of smoked potato tigelle to the velvety finish of pollen-infused zabaione, every dish balances ancestral techniques with contemporary elegance.