Alessio Manzoni already decided at a young age that being a chef was his destiny. After a long journey in Italy and Europe, he landed in 2021 at the helm of Ferdy Wild.
Born in the province of Lecco, Alessio Manzoni realized at age 14 that he wanted to become a cook and never changed his mind. After completing his basic studies, he began touring Italy and Europe, experimenting with different cuisines and culinary techniques. Among the most significant experiences was with the Scarello family at the Agli Amici restaurant in Udine (2 Michelin stars): for several years, Manzoni worked alongside Emanuele and Michela Scarello, learning the values of haute cuisine, attention to detail, and the importance of the quality supply chain.
In the summer of 2021, he participated in the opening of Agli Amici Rovigno in Croatia, a project awarded a Michelin star just 75 days after its launch, a testament to the effectiveness of a culinary approach based on rigor and creativity. Soon after, in the same year, Manzoni began his new adventure as chef of Ferdy Wild, a reality located in Lenna, Bergamo, in Val Brembana. Here he found an ideal place to express his passion for sustainability, seasonality and direct contact with local producers.
Ferdy Wild has become an example of sustainable dining, awarded a Michelin Green Star. Manzoni, in fact, focuses his philosophy on foraging techniques, natural fermentations and waste reduction, using raw materials such as raw-milk cheeses, meats from animals raised in mountain pastures and wild herbs from the Orobic forests. This evolution, which he calls “wild dining,” is inspired as much by alpine roots as by starry experiences, combining mountain tradition with an innovative vision.
Manzoni and the Ferdy Wild team collaborate with the Acquaroli family in creating an environment in which the local ecosystem takes center stage: the short supply chain guarantees freshness, transparency and animal welfare, while each dish tells the story of the Brembana Valley and the chef's passion for genuine ingredients. In addition to leading the brigade, Manzoni participates in educational events and workshops to promote the knowledge of alpine products and the culture of recovery, in line with the “wild” cooking model that sets him apart.
