Located in a reclaimed 15th-century village in Val Seriana, Contrada Bricconi is first and foremost a farmhouse, producing cheese and meat, along with hay for its cows. In 2022, a restaurant was added, its intended role to tell the story of the agricultural work. But when Michele Lazzarini, who spent nine years with Norbert Niederkofler, accepted the head chef’s position, the project took a more serious turn. There’s a single tasting menu: saffron risotto, with pumpkin and trout roe; scarpinòcc (a fresh pasta di magro), with eggs, butter, breadcrumbs and spices; pheasant and sauerkraut; or grilled trout.