La Cucina restaurant at Relais San Vigilio welcomes chef Stefano Masanti for a multi-starred Cena in Fermento dinner!
- Michelin star and Green Star chef Stefano Masanti take center stage at the Cena in Fermento dinner at La Cucina restaurant in Relais San Vigilio, Bergamo
- March kicks off with an unmissable event at La Cucina del Relais San Vigilio restaurant: on Thursday, March 6, we will be hosting one of the most prestigious names in contemporary Alpine cuisine, Michelin-starred chef Stefano Masanti from Il Cantinone in Madesimo, for our Cene in Fermento dinner series. At a time when the mountains are back in the spotlight thanks to the Milan-Cortina 2026 Winter Olympics, this evening represents an ideal gastronomic bridge between two Alpine souls: the Bergamo Orobie Alps and Valtellina, united by a passion for authentic, innovative mountain cuisine deeply rooted in the territory. Chef Stefano Masanti, who earned a Michelin star with his restaurant Il Cantinone, is recognized as one of the most authoritative interpreters of modern Alpine cuisine. His philosophy is based on respect for high-altitude ingredients, the promotion of Valtellina products, and impeccable technique that enhances flavors without ever betraying them. This vision is perfectly in tune with that of our Executive Chef Davide Suardi, guardian of the Orobic tradition and master of local cuisine. A unique and memorable evening where the two chefs will share the kitchen in a four-handed dinner that celebrates the mountains in all their nuances, accompanied by fine wines from Azienda Agricola Nobili, an excellence of Valtellina that will tell the story of the territory through pairings designed for each individual course. Friday, March 6, 2026, 7:30 p.m. MENU OF THE EVENING Chef Davide Suardi’s local cuisine meets the Michelin star of chef Stefano Masanti’s Il Cantinone restaurant. Paired with wines from the Nobili Winery. Welcome entrée Bread made from local flour and salsa verde To start Blueberry bao with black Alpine pig from Pro Patrimonio Montano by Vera Capelli and kimchi made with cabbage from the Samolaco garden Rye bread crostini with vegan “liver” and red onions Chef Stefano Masanti Savoy cabbage tacos, minced roe deer, mushrooms in oil, and black truffle Chef Davide Suardi 🍷Paired with Valtellina Superiore DOCG Sassella Riserva 2022 First course Madesimo chamois ravioli, salmì sauce, Jerusalem artichoke, and black Valtellina truffle Chef Stefano Masanti 🍷Paired with Valtellina Superiore DOCG Valtellina Riserva 2019 Main course Royal-style hare, grilled radicchio, black garlic, and peanuts Chef Davide Suardi 🍷Paired with Sforzato di Valtellina Il Montescale 2020 Dessert Shared apple pie with cream and vanilla Chef Stefano Masanti Zero-kilometer saffron ice cream, butter, and Balsamo degli Angeli Chef Davide Suardi Petit fours Limited places. Reservations required Book your table now The Cene in Fermento series continues to bring the best of Italian cuisine to the tables of La Cucina del Relais San Vigilio restaurant, creating unique opportunities for encounters between great chefs and the local area, between tradition and innovation, between mountains that speak to each other through the universal language of cuisine. Practical information Date and time: Friday, January 30, 7:30 p.m. Location: Relais San Vigilio, Piazza San Vigilio – 24129 Bergamo (BG) Cost: €110 per person (menu with wine pairing, cover charge, water, and coffee) Reservations: +39 035 265 0987 | relaissantvigilio.it
March kicks off with an unmissable event at La Cucina del Relais San Vigilio restaurant: on Thursday, March 6, we will be hosting one of the most prestigious names in contemporary Alpine cuisine, Michelin-starred chef Stefano Masanti from Il Cantinone in Madesimo, for our Cene in Fermento dinner series.
At a time when the mountains are back in the spotlight thanks to the Milan-Cortina 2026 Winter Olympics, this evening represents an ideal gastronomic bridge between two Alpine souls: the Bergamo Orobie Alps and Valtellina, united by a passion for authentic, innovative mountain cuisine deeply rooted in the territory.
Chef Stefano Masanti, who earned a Michelin star with his restaurant Il Cantinone, is recognized as one of the most authoritative interpreters of modern Alpine cuisine. His philosophy is based on respect for high-altitude ingredients, the promotion of Valtellina products, and impeccable technique that enhances flavors without ever betraying them. This vision is perfectly in tune with that of our Executive Chef Davide Suardi, guardian of the Orobic tradition and master of local cuisine.
A unique and memorable evening where the two chefs will share the kitchen in a four-handed dinner that celebrates the mountains in all their nuances, accompanied by fine wines from Azienda Agricola Nobili, an excellence of Valtellina that will tell the story of the territory through pairings designed for each individual course.
Friday, March 6, 2026, 7:30 p.m.
MENU OF THE EVENING
Chef Davide Suardi’s local cuisine meets the Michelin star of chef Stefano Masanti’s Il Cantinone restaurant.
Paired with wines from the Nobili Winery.
Welcome entrée
Bread made from local flour and salsa verde
To start
Blueberry bao with black Alpine pig from Pro Patrimonio Montano by Vera Capelli and kimchi made with cabbage from the Samolaco garden
Rye bread crostini with vegan “liver” and red onions
Chef Stefano Masanti
Savoy cabbage tacos, minced roe deer, mushrooms in oil, and black truffle
Chef Davide Suardi
🍷Paired with Valtellina Superiore DOCG Sassella Riserva 2022
First course
Madesimo chamois ravioli, salmì sauce, Jerusalem artichoke, and black Valtellina truffle
Chef Stefano Masanti
🍷Paired with Valtellina Superiore DOCG Valtellina Riserva 2019
Main course
Royal-style hare, grilled radicchio, black garlic, and peanuts
Chef Davide Suardi
🍷Paired with Sforzato di Valtellina Il Montescale 2020
Dessert
Shared apple pie with cream and vanilla
Chef Stefano Masanti
Zero-kilometer saffron ice cream, butter, and Balsamo degli Angeli
Chef Davide Suardi
Petit fours
Limited places. Reservations required
Book your table now
The Cene in Fermento series continues to bring the best of Italian cuisine to the tables of La Cucina del Relais San Vigilio restaurant, creating unique opportunities for encounters between great chefs and the local area, between tradition and innovation, between mountains that speak to each other through the universal language of cuisine.
Practical information
Date and time: Friday, January 30, 7:30 p.m.
Location: Relais San Vigilio, Piazza San Vigilio – 24129 Bergamo (BG)
Cost: €110 per person (menu with wine pairing, cover charge, water, and coffee)
Reservations: +39 035 265 0987 | relaissantvigilio.it
- Categoria: Non categorizzato
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- Tag: Davide Suardi, Relais San Vigilio, Ristorante La Cucina
