Alex Manzoni

Coming Up

At Istituto Alberghiero di San Pellegrino Terme, Alex Manzoni laid down the basics of a working hospitality education: rhythm in the dining room, discipline at the stove, and the habit of treating both as part of the same trade. That foundation still shows in a style that balances precision with warmth.

Where They Are Now

At the Sorisole restaurant, the current structure gives him two titles: head chef, and owner and chef since 2020. It suits a kitchen culture where hospitality is not limited to the plate. At Osteria degli Assonica, the ingredients used in the drinks come from the kitchen, and seasonality determines the pace of the non-alcoholic pairing. The result is a menu and beverage program that answer to the same calendar and the same sense of timing. Vegetables carry the same weight here that other kitchens might reserve for richer elements. Alex Manzoni puts it plainly: “Here the vegetables are treated like meat, with the same attention, the same care, the same complexity.” That line points to a method built on texture, depth, and layering rather than excess. The kitchen’s tone matters too, because ease is treated as part of the work, not a break from it. “If we are having fun, the guests are having fun too.”

Signature

Alex's signature dishes include Caramelized nuts, Wild herbs, horseradish and ramps bottoni, Black Garlic Mousse, Sweet & Sour Radicchio, and Chicory Root Cream. Taken together, they point to a kitchen that favors restraint and nuance, with vegetables, roots, herbs, and dark or caramelized notes given enough room to register clearly.

In Their Words “From the kitchen, all the ingredients used for the drinks come. That is why seasonality sets the rhythm of the non-alcoholic pairing.” “Here the vegetables are treated like meat, with the same attention, the same care, the same complexity.”