Born in 1977 and trained in Bergamo’s leading kitchens, he leads LoRo in Trescore Balneario with longtime partner in the dining room and cellar, Francesco Longhi. A cuisine that starts from Italian classics and rewrites them with clarity. MICHELIN Star since the 2012 Guide.
Born in Paladina in 1977 and a graduate of the Hospitality Institute of San Pellegrino Terme, he began his path in the starred kitchens of the Bergamo area: Lucanda in Osio Sotto (today La Braseria by Luca Brasi), Osteria della Brughiera in Villa d’Almè, Frosio in Almè, and the city’s historic Taverna del Colleoni in Città Alta. Here he refined craftsmanship, service discipline, and deep knowledge of the Lombard pantry, building a direct relationship with local products and producers.
In 2003, together with Francesco Longhi, he opened LoRo in the center of Trescore Balneario; the current location—a renovated 17th-century farmhouse in the same spa town—was inaugurated in December 2011, coinciding with the MICHELIN Star that has defined the restaurant continuously since the 2012 Guide. The name “LoRo” fuses their surnames (LOnghi–ROcchetti) and seals a kitchen–dining room alliance built on complementary roles.
Rocchetti’s cuisine favors lightness, precise cooking, and the centrality of flavor. The menu—well stocked with seafood among starters and first courses—revisits Italian classics with playful titles and clean plating; portions remain generous, and desserts close on indulgent notes. The offer alternates à-la-carte and three tasting menus that map seasonality and ingredients. In the dining room, Longhi oversees the cellar and service with a modern approach.
Philosophy: respect for the ingredient, the flavors, and the guest. This is a table that treats Lombard tradition as vocabulary and creativity as grammar—never gratuitous effects—working steadily on balance and readability on the plate.
