Alex Manzoni

Chef Alex Manzoni, alongside his brother Vittorio and Giovanna Danzo, anchors the philosophy of Osteria degli Assonica in a profound connection to the land and a symbiotic relationship with nature. Their core ethos is deeply rooted in family values, embodying a unique "Assonica Family" atmosphere that extends to their guests. Sustainability and respect for the environment are not mere trends but an ingrained identity, with a clear objective to "return value to what we take" from nature, embracing vegetable cuisine and a zero-waste approach. Ingredient sourcing is meticulously local, with a primary focus on vegetables from their immediate territory. This dedication is further enriched by personal foraging for wild herbs and direct cultivation of seasonal products in their own garden. Should local options be unavailable, they rigorously select high-quality Italian raw materials. This comprehensive research into ingredients extends to innovative experiments, such as crafting fermented beverages from kitchen elements like vegetables, fruits, berries, and spices, fully embodying their no-waste principles. The overarching vision is to deliver a cuisine that is authentically territorial, with vegetables playing a leading, celebratory role. They aim to enhance the local environment in all its expressions, creating dishes that are simultaneously technically sophisticated and emotionally resonant. The goal is to make guests feel genuinely "at home" while embarking on an exceptional culinary journey that reflects their deep passion and commitment. Chef Alex Manzoni's technical style is characterized by a deeply "sustainable" and "no waste" methodology. Foraging is central to their creative process, allowing for the integration of wild herbs and often-forgotten ingredients into their dishes. They champion primordial cooking techniques such as barbecuing and smoking, which are fundamental in enriching flavors and preserving ingredients. An innovative experimental project involves the fermentation of beverages using various kitchen elements like vegetables, fruits, berries, and spices. Their approach to flavor and plating is an instinctive yet highly personalized synthesis. They are adept at devising unusual combinations, frequently merging elements from both sea and land. Acidic and bitter notes often take center stage, thoughtfully framed by spicy accents, creating a complex and intriguing palate. Dishes typically feature a strong, often balsamic, vegetable core. A distinguishing feature is their conceptualization of "sweet" dishes as "fine pasto" (meal enders) rather than conventional desserts, purposefully limiting sugars to maintain a consistent vegetable profile and offer a harmoniously balanced conclusion to the meal. Among their most legendary signature dishes are: the "Ravioli di albicocca con armellina e santoreggia" (Apricot ravioli with apricot kernel and savory), celebrated for its perfect pasta, natural apricot sweetness, and the delicate almond scent from the kernel; the "Cipolla arrosto, con anice e timo" (Roasted onion with anise and thyme), praised for its unexpected elegance, profound sweetness, and impeccable texture that evokes melting fennel; and the "Gelato all’oliva taggiasca, servito con caprino, semi di zucca e pino mugo" (Taggiasca olive ice cream with goat cheese, pumpkin seeds and mugo pine), a complex and satisfying "sweet" offering that avoids excessive sugar while delivering rich textures.

Career

• Owner Chef at Osteria degli Assonica, Sorisole
• Executive Chef at Casual Ristorante, Bergamo
• Sous Chef at La Tana gourmet, Asiago
• Stagista at Mugaritz, Errenteria
• Sous Chef at El coq ristorante, Marano Vicentino
• Stagista at Osteria Francescana, Modena
• Commis Di Cucina at Osteria della Brughiera, Villa D’Alme’
• Stagista at La Peca, Lonigo
• Commis Di Cucina at Ristorante collina, Almenno San Bartolomeo