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Relationships, conviviality, and great contemporary mountain cuisine.
These were the ingredients of the third evening of “Cene in Fermento” (Dinners in Ferment) at our La Cucina restaurant at Relais San Vigilio, which featured Michelin-starred chef Stefano Masanti from Il Cantinone restaurant in Madesimo, guest chef Davide Suardi’s special four-handed dinner.

After the events that inaugurated the new season of the series—including one with chef Giancarlo Morelli—the project continued its journey through territories, stories, and signature cuisines with an evening entirely dedicated to Alpine gastronomic culture, interpreted by two chefs who share a strong bond with the mountains and with raw ingredients.

A gastronomic journey constructed as a dialogue between different but complementary culinary sensibilities: on the one hand, the identity-based and local cuisine of our own Davide Suardi, and on the other, the refined and deeply territorial approach of Stefano Masanti, one of the most authoritative interpreters of contemporary mountain cuisine.

The evening began with a series of small tastings that introduced guests to Alpine flavors through contrasts and fermentations:
savoy cabbage tacos with minced roe deer, mushrooms in oil, and black truffles; blueberry bao buns with black Alpine pig and kimchi made from cabbage grown in Samolaco’s garden; rye bread crostini with vegan “liver” and red onions.

The journey continued with one of Chef Masanti’s signature dishes, Madesimo chamois ravioli with salmì sauce, Jerusalem artichokes, and black truffles from Valtellina, an intense and profound preparation that showcases all the gastronomic power of Valtellina.

The main course was Lepre alla Royal, a classic dish of European haute cuisine reinterpreted with elegance and character, accompanied by grilled radicchio, black garlic, and peanuts.

The dinner ended with a convivial moment—as per our format—dedicated to sharing desserts served at the center of the table: apple pie with cream and vanilla and locally sourced saffron ice cream with butter and Balsamo degli Angeli, followed by a selection of petits fours.

Accompanying the menu were wines from the Nobili Winery, presented by owner Nicola Nobili together with sommelier Gianluca Zani, in a tasting journey through some of the most significant expressions of Valtellina:
Valtellina Superiore DOCG Sassella Riserva 2022, Valtellina Superiore DOCG Valtellina Riserva 2019, and Sforzato di Valtellina Il Montescale 2020.

Once again, our Cene in Fermento dinners confirm a format that focuses not only on cuisine, but above all on the relationships between people, territories, and producers, transforming each event into an authentic encounter between chefs, guests, and key players in the gastronomic supply chain.