La Cucina restaurant at Relais San Vigilio welcomes chef Giancarlo Morelli for a new Cena in Fermento
- Chef Giancarlo Morelli stars in the Cena in Fermento at La Cucina restaurant at Relais San Vigilio in Bergamo
- January means a new beginning, at least at La Cucina restaurant at Relais San Vigilio, where on Friday 30th we will resume, after the short December break, with the Cene in Fermento, a series of food and wine events that showcase the uniqueness of the Bergamo area. The guest of honor will be Giancarlo Morelli, a Bergamo-based chef who has already earned a Michelin star with the famous Pomiroeu in Seregno and is chef at, among others, the Morelli restaurant and Bulk in Milan, as well as Phi Beach in Baja Sardinia, and one of the mentors of our executive chef Davide Suardi. A unique and unmissable evening where our Chef Davide Suardi will share the kitchen with the great Chef, alternating between them in an unforgettable four-handed dinner accompanied by fine wines from Castello di Grumello, a renowned reference point for Bergamo viticulture, which for the occasion will be represented by its Director, Stefano Lorenzi, who will describe the wines in detail at each stage. Friday, January 30, 2026, 7:30 p.m. MENU FOR THE EVENING Welcome entrée Crocquette of aged Branzi cheese and candied citron Financier with caramelized onion and thyme To start Tasting of pan-fried pizza with sweetbread ragù, lard, pomegranate and with pancetta, artichokes, sage Chef Giancarlo Morelli Bergamo wagyu skewer, local citrus ponzu sauce, yogurt Beetroot fondue, brioche bread, mustard Chef Davide Suardi 🍷Paired with Vigna Drezza Metodo Classico Extra Brut First course Bergamo-style black-eyed rabbit plin, Agrì di Valtorta cheese and Relais Mac Vin sauce Davide Suardi 🍷Paired with Medera 2024 Main course Beef Wellington fillet Chef Giancarlo Morelli 🍷Paired with Burdunì 2018 Desserts in the middle of the table Rose cake, port zabaglione, lemon Chef Giancarlo Morelli Hay ice cream, buffalo cream, honey and Buddha’s hand in syrup Chef Davide Suardi Petit fours Macarons Chocolate and citrus rocher Vanilla and grapefruit canelé Limited places. Reservations required Book your table now The Cene in Fermento series will continue on February 26 with an evening hosted by Michelin-starred chef Stefano Masanti of Il Cantinone restautant in Madesimo, a leading representative of contemporary mountain cuisine. Further details to follow. 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
January means a new beginning, at least at La Cucina restaurant at Relais San Vigilio, where on Friday 30th we will resume, after the short December break, with the Cene in Fermento, a series of food and wine events that showcase the uniqueness of the Bergamo area.
The guest of honor will be Giancarlo Morelli, a Bergamo-based chef who has already earned a Michelin star with the famous Pomiroeu in Seregno and is chef at, among others, the Morelli restaurant and Bulk in Milan, as well as Phi Beach in Baja Sardinia, and one of the mentors of our executive chef Davide Suardi.
A unique and unmissable evening where our Chef Davide Suardi will share the kitchen with the great Chef, alternating between them in an unforgettable four-handed dinner accompanied by fine wines from Castello di Grumello, a renowned reference point for Bergamo viticulture, which for the occasion will be represented by its Director, Stefano Lorenzi, who will describe the wines in detail at each stage.
Friday, January 30, 2026, 7:30 p.m.
MENU FOR THE EVENING
Welcome entrée
Crocquette of aged Branzi cheese and candied citron
Financier with caramelized onion and thyme
To start
Tasting of pan-fried pizza
with sweetbread ragù, lard, pomegranate
and with pancetta, artichokes, sage
Chef Giancarlo Morelli
Bergamo wagyu skewer, local citrus ponzu sauce, yogurt
Beetroot fondue, brioche bread, mustard
Chef Davide Suardi
🍷Paired with Vigna Drezza Metodo Classico Extra Brut
First course
Bergamo-style black-eyed rabbit plin,
Agrì di Valtorta cheese and Relais Mac Vin sauce
Davide Suardi
🍷Paired with Medera 2024
Main course
Beef Wellington fillet
Chef Giancarlo Morelli
🍷Paired with Burdunì 2018
Desserts in the middle of the table
Rose cake, port zabaglione, lemon
Chef Giancarlo Morelli
Hay ice cream, buffalo cream, honey and Buddha’s hand in syrup
Chef Davide Suardi
Petit fours
Macarons
Chocolate and citrus rocher
Vanilla and grapefruit canelé
Limited places. Reservations required
Book your table now
The Cene in Fermento series will continue on February 26 with an evening hosted by Michelin-starred chef Stefano Masanti of Il Cantinone restautant in Madesimo, a leading representative of contemporary mountain cuisine. Further details to follow.
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: Events
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- Tag: Davide Suardi, Relais San Vigilio, Ristorante La Cucina
