From the pasture to the Hub: the cuisine of Ferdy Wild, with Alessio Manzoni | Ferdy Wild, Lenna (Bergamo)

"From pasture to table": these are the words the signature agritourism Ferdy Wild uses to present its restaurant's gastronomic offering—a cuisine deeply focused on the study of nature and the celebration of the mountains, specifically the Orobie Alps. Nicolò Quarteroni, alongside his team and family—all of whom are actively involved in working on the farm estate—has brought this enterprise to life. It is a reality that is truly sincere and respectful of the local territory, spanning from the rooms furnished with natural materials to the restaurant guided by Chef Alessio Manzoni, whose task is to transform dairy, cheeses, and ethical meats—80% of which are produced on-site—into refined, original, and flavorful dishes.