Leaving the Val Seriana behind, the road climbs through hairpin turns leading to a small fifteenth-century stone village perched above a breathtaking panorama. Here, a group of young visionaries has turned a dream into reality, breathing life back into this secluded mountain corner through the revival of local traditions and an integrated system of cultivation and livestock farming founded on quality and animal welfare. The tasting menu builds in a crescendo of flavors, constructed with classic techniques – from live fire to fermentation – alongside contemporary accents, such as the blackberry ferment that elevates the fusilli with chimichurri and basil oil. The bread program also deserves mention, served with house-made centrifuged butter, as does the sweet finale: a brioche accompanied by velvety pollen-infused zabaione. At the helm in the kitchen is young Michele Lazzarini, who skillfully translates his native peaks into an extended, moving gastronomic journey, strongly rooted in mountain identity yet surprisingly contemporary.