Oscar Mazzoleni of Bergamo's Al Carroponte restaurant, winner of the Sommelier Award 2025, has won over the Red Guide thanks to his ability to create an authentic bond with each of his guests, offering them the opportunity to allow themselves to be fulfilled and have an out-of-the-ordinary experience. His ace in the hole? Patience, endless, combined with a generous dose of humility.
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In the heart of Bergamo, within the walls of the restaurant Al Carroponte, lies a true temple of wine, a place where Oscar Mazzoleni, with his mastery, has made the art of sommellerie a memorable experience. With a cellar boasting more than 2,000 labels, recently enriched by the prestigious Sommelier Award from the Michelin Guide 2025, the restaurant's patron continues to surprise. But who is the man behind this success?
Oscar Mazzoleni's career did not begin between glasses and bottles: while studying in hotel school, the intention was to become a cook. A professor's advice, however, prompted him to explore the world of dining and wine. From that moment, his love for sommellerie blossomed, transforming into a personal mission: to offer customers a journey between flavors and territories, where each bottle tells a story.
Mazzoleni's selection not only follows trends, but celebrates tradition and innovation. His favorite wines include Krug Champagne, a symbol of stylistic perfection, Barolo Monfortino, a true “King of Wines,” and fine Burgundy whites, capable of blending savoriness and minerality in perfect balance. “Krug begins where others end,” he enthusiastically affirms, emphasizing the uniqueness of this Champagne that does not bend to vintages, but enhances terroirs through a masterful art of blending.
For Mazzoleni, work knows no breaks: his days start early, with a daily briefing with the staff, and end late at night. Between serving tables, updating the wine list and tasting to discover new labels, the sommelier combines expertise and passion. “The secret of our success lies in continuous comparison and the ability to constantly improve,” he tells the Michelin Guide.
A sommelier must be able to read between the lines of the desires of those who sit at the table. "Every customer is unique: some are looking for relaxation, some for an unforgettable dinner, and some want to keep costs down. Satisfying everyone requires insight and flexibility. Also, managing the expectations of guests who sometimes display a know-it-all attitude requires tact and patience, but that's also an interesting part of the job,” he explains. Yet it is precisely these challenges that drive him to go the extra mile, giving his guests not only a selection of extraordinary wines, but an experience that leaves an impression.
The Sommelier Award came like a bolt out of the blue. “I didn't expect it, but I'm overjoyed,” Mazzoleni confesses. This award, however, is not only a tribute to his skill, but also a recognition of the work of an entire team, which every day is passionately dedicated to creating a welcoming and refined environment.
With his indefatigable spirit and love for wine, Oscar Mazzoleni continues to chart new courses in the food and wine universe, proving that passion, combined with dedication and study, can turn into pure excellence.
