Alessio Manzoni
Biography
Alessio Manzoni hails from the small village of Santa Maria Hoè, in the province of Lecco. At the age of 14, he decided to pursue a career as a chef, a choice he has never questioned over the years. After completing his studies, he began his apprenticeship, gaining valuable experience at several prestigious restaurants. Among these, the most significant was the one gained at ‘Agli Amici’ in Udine, a restaurant run by the Scarello family and awarded two Michelin stars. In 2021, the desire to return to his roots and the constant pursuit of new challenges led him to take charge of the kitchen at Agriturismo Ferdy Wild in Lenna, in the province of Bergamo. Here, he offers authentic mountain cuisine, which has earned the Michelin Green Star.
La mè aca
Ingredients
- Riserva San Massimo rice
- Vegetable broth
- Reduction of milk and hay
- Alpine dock gel
- Fir bark powder
- Cocoa beans
- Butter
- Parmigiano Reggiano
- Salt and pepper
- Extra virgin olive oil
- White wine vinegar
- Beef brown stock
Preparation
VEGETAL BROTH
Cut the carrots and celery. Brown an onion in a pan, then add all the ingredients to cold water and bring to a boil to prepare the classic vegetable broth.
ALPINE DOCK GEL
The dock is a weed that grows in areas where cows sleep in mountain pastures. We collect the stems, process them with red vinegar, and transform them into a gel with an intense and unique aroma.
BARK POWDER
The bark is obtained from the outer layer of the tree. One portion is dried, while the other is smoked. Both are then blended together to create a fir bark powder with a balsamic scent.
MILK AND HAY REDUCTION
We use 1 liter of fresh Alpine brown cow’s milk and 100g of hay, reducing it three times until a cream with an inviting flavor is formed.
RISOTTO
Toast the rice with a pinch of salt in a dry pan. Add a drizzle of extra virgin olive oil and deglaze with the vegetable broth. Gradually add the milk and hay reduction and cook the rice. Once cooked, move on to the creaming phase, the most important step: add butter, Parmignano Reggiano, oil, and white wine vinegar, mixing well, and letting all rest for two minutes.
PLATING
Arrange the risotto in the center of a soup plate. Add a side of Alpine dock gel, and top with fir bark powder and cocoa bean powder. Finish with a drizzle of beef brown stock.
WHY IS THIS DISH CALLED “LA MÈ ACA”?
In Bergamo dialect, “La mè aca” means “my cow.” This name reflects the dish’s connection to the Alpine brown cow:
- The risotto is cooked in a reduction of brown cow’s milk.
- The dock gel is made with a plant that grows where the brown cows rest in the mountain pastures.
- The dish is finished with a brown stock made from the brown cow’s bones.
A circular and symbolic dish that celebrates the cow and the mountain territory from which this recipe is inspired.
