Michele Lazzarini

Chef Michele Lazzarini's philosophy is an authoritative testament to a radical form of mountain gastronomy, deeply interwoven with the Orobic Alps. He champions "regeneration, not nostalgia," advocating for a sustainable blueprint to revitalize Italy's forgotten rural heights. His cooking is not merely an act but an extension of the land, where "the field, the dairy, the livestock, and the garden form the mise en place." This profound connection ensures that "every gesture carries weight," compelling him to cook with an acute awareness of his environment. Lazzarini firmly states, "It's nature that's in charge here, nature that maps out our path. We don't decide this," cementing the mountain as the ultimate culinary authority and source of discipline. His ingredient sourcing is a model of hyper-locality and biodiversity. Contrada Bricconi strives for near self-sufficiency, producing its own milk, butter, cheese, and cream, alongside raising farm animals like hens, lambs, rabbits, and quail. A dedicated plantation, managed by Maria Cecilia Giamprini, cultivates over sixty varieties of vegetables, herbs, and fruits, many from rare, hand-selected seeds, including unexpected additions like Mexican tomatillos grown meters from the kitchen. Lazzarini's commitment extends to preserving local heritage through indigenous breeds, such as the grigio alpina cow, and the planned recovery of the suino nero degli alpi. While not entirely self-sufficient, he fosters deep, collaborative relationships with approximately 40 local producers, viewing these interactions as "growth, and friendship" rather than mere commercial ties. He holds a particular fascination for "the mountain, its wildest part," revering foraged mushrooms, herbs, and fruits untouched by human intervention. Lazzarini's overarching vision transcends gastronomy; Contrada Bricconi is a "model" for a regenerative ecosystem where agriculture, education, livelihood, and identity converge. He seeks to redefine mountain farming for the 21st century, using the restaurant as a catalyst to bring life back to neglected rural areas. His leadership fosters a framework of mutual reliance and deliberate delegation among his team, emphasizing collective responsibility over individual genius. Sustainability, for Lazzarini, is a holistic concept encompassing staff well-being, energy management, agricultural practices, and rigorous efforts against food wastage. The ultimate goal is to offer guests a profound, immersive experience, soon to include accommodations, allowing them to fully "drink in the atmosphere" and internalize the project's transformative philosophy. It embodies a "low, steady flame" designed to inspire enduring change. {"technical_style":"Chef Lazzarini's technical mastery is characterized by meticulous precision, profound adaptability, and a nuanced integration of ancient preservation methods with modern culinary craft. His \"research on each dish is obsessive,\" carefully programming agricultural output to meet kitchen demands. Fermentation is a foundational technique, used not only for preservation but for complex flavor development, a skill honed through influences like Noma. He demonstrates an extraordinary sensitivity to raw materials, understanding that even subtle shifts in a cow's pasture can alter the milk's composition, necessitating constant adaptation in his recipes. This dynamic, responsive approach ensures his cooking is not static but an \"alive\" and evolving expression of nature's dictates.","approach_to_flavor/plating":"Lazzarini's flavor profiles are marked by clarity, boldness, and a harmonious balance of seemingly disparate elements. Dishes are described with evocative terms such as \"clean and full of bite,\" \"silky and cold,\" or exhibiting a \"mellow sweetness and a hint of spice\" alongside \"bitter, green, and clean\" notes. He crafts experiences of \"just flavour and nerve,\" creating dishes that \"dared you to admit how good it was\" with their inherent quality and unique combinations. Plating is characterized by its unpretentious precision, eschewing \"fuss or flourish\" for a minimalist aesthetic that elevates the intrinsic beauty of the ingredients and their direct connection to the alpine landscape. The emphasis is on evoking \"memory and heat,\" creating deeply resonant culinary moments without unnecessary embellishment.","names_of_their_most_legendary_signature_dishes":["Char ceviche and tomatillo (with locally grown Mexican tomatillos)","Snails on skewers, glazed and grilled with lake fish garum","Bread gnocchi with onion reduction, horseradish, and calf’s brains","Bottoni (filled with aged Reserva cheese) with kefir-bright lovage sauce, fresh rue, sorrel, and grilled sage","Black garlic ice cream with lupin coffee and Jerusalem artichoke","Fiurit (the flower of ricotta – representing a recovered traditional cheese)"]}

Career

• Chef at St. Hubertus, San Cassiano in Alta Badia
• Chef-Owner at Contrada Bricconi, Oltressenda Alta

Mentored by Norbert Niederkofler.