Aromatico
A cuisine that enhances the wild herbs of Valsassina, to offer an authentic gastronomic experience, not only linked to the territory.
A cuisine rooted in the local territory and its wild herbs
At the heart of our project lies a clear choice: to highlight the wild herbs of Valsassina as an identity, cultural, and gastronomic resource. These are plants that grow naturally in the meadows and forests of our mountains—often forgotten or considered marginal, yet they hold extraordinary potential in terms of flavor, nutrients, and meaning.
The harvesting of these herbs is done with respect for nature’s rhythms and the environment. Each season offers different varieties: dandelion, nettle, bladder campion, sorrel, wild garlic, wild mint—just to name a few. Their presence in our dishes is never merely decorative, but purposeful: they add intensity, balance, and identity to every preparation.
Our work in the kitchen begins with careful selection and a constant dialogue with the local area. The goal is not to “impress” at all costs, but to offer a contemporary cuisine rooted in alpine and rural tradition—reinterpreted with technique, care, and a clear vision of sustainability.
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This philosophy requires time, study, and a mindful approach. It means choosing not to follow trends, but to build a coherent, seasonal, and respectful offering. It also means investing in the knowledge of local ingredients and their use in the kitchen, with a vision that integrates nature, territory, and research.
The result is a cuisine that tells the story of the place it comes from—one that changes with the seasons and with what the land chooses to offer.