i. Biography
At Assonica in Sorisole, Bergamo, the work of Alex e Vittorio Manzoni is built on a simple rule: let the territory set the terms. Vegetables carry the menu, not as support, but as the central argument. The kitchen draws on local products, herbs, foraging, and seasonal cultivation, with Alex e Vittorio Manzoni treating what grows nearby as the first point of reference rather than an afterthought. Their own line is direct: “Our cuisine is based on using local products, mainly vegetables, to which we want to give great importance within our menu.”
The Climb
At Osteria degli Assonica in Sorisole, Bergamo, Italy, the work of Alex as chef from 2020 helped establish a way of cooking that values precision over display. The focus is on ingredients that stay recognizably themselves, with discipline doing the heavy lifting. That early role gave shape to a profile that reads as steady and exacting, with Alex building from a clear base rather than chasing effect.
Signature
Among the signature dishes, I vegetali and savoury potato crème caramel with onion show how Alex and Vittorio Manzoni build flavor through vegetables, texture, and restraint. The point is not amplification but structure: layered taste, clear form, and ingredients allowed to speak in season. In that sense, the dishes reflect the kitchen itself—local, measured, and shaped by what is available at the right moment.
In Their Words “This passion then extends to wild herbs and to foraging and the direct cultivation of some products that, in season, become part of our dishes.” “Our cuisine is based on using local products, mainly vegetables, to which we want to give great importance within our menu.”
Profile updated August 2026
FAQ
Asked of Alex
Where did Alex e Vittorio Manzoni · work before?
Alex e Vittorio Manzoni ·'s earlier career included Osteria degli Assonica.
What recognition has Alex e Vittorio Manzoni · received?
MICHELIN Guide, one star (2024).
