On a culinary journey that weaves high mountains with the valleys of Bergamo, Michele Lazzerini emerges as a protagonist of the Italian gastronomic scene. Through a path marked by learning and innovation, Lazzerini advances the "Cook the Mountain" philosophy, inherited from his mentor Norbert Niederkofler, interpreting mountain cuisine with respect for nature and a passion for local traditions.
Biography
Michele Lazzerini, born in 1991 in Gandellino, set against the picturesque backdrop of the Upper Seriana Valley, is a name that resonates strongly in the contemporary culinary panorama. His adventure begins at home kitchen stoves, where, from a young age, he discovers a passion for authentic flavors, learning the secrets of traditional Bergamo cuisine from his family. After studying at the Clusone hotel institute, Lazzerini embarks on a journey that takes him to explore various culinary cultures, working alongside masters like Gualtiero Marchesi and traveling to Chile, Denmark, and beyond. The turning point comes with his meeting Norbert Niederkofler, from whom Lazzerini not only learns the art of "Cook the Mountain" but also becomes its spokesperson, interpreting this philosophy as an invitation to value local products and respect the environment. The decision to leave the prestigious Val Badia to venture into the Contrada Bricconi project in Oltressenda Alta marks a return to his roots and the embrace of a project that celebrates the mountain and its biodiversity. Beyond cooking, Lazzerini stands out for his reflective and critical approach, always open to new experiences and influences. His career, dotted with recognitions and a continuous pursuit of excellence, represents a path that projects from Gandellino towards the international horizon, never losing sight of the roots and values that have marked his journey.
