The story
Perched high in the alpine pastures above Bergamo, Agriturismo Ferdy Wild pairs rustic farmstay lodgings with creative tasting menus. Qui si Taffia spent roughly €450 for dinner and an overnight stay, praising the homemade cheeses and cozy rooms. In a separate visit, Cosa mangiamo oggi? celebrated the “authentic food, hard work, and beautiful people,” singling out Pane e Burro d’Alpeggio and Polenta con Burro d’Alpeggio.
That same creator noted the chef presents “mountain cuisine that tells the story of the territory through cooking techniques, ingredients, and seasons,” spotlighting rabbit tartare and grilled trout alongside ricotta gnocchi and mascherpa with larch syrup. The scenic setting, thoughtful dishes, and genuine hospitality make this agriturismo a mountain escape that feels both grounded and refined.
Synthesised by AI from every creator’s review. First reviewed 2023.
What diners say
Synthesized from 28 Google reviews · tap an aspect for the detail
Guests consistently praise the stunning mountain setting, the passion and dedication of the staff, and the high-quality, creative cuisine that showcases local ingredients. Many describe the experience as magical, with beautiful grounds, friendly animals, and a warm, welcoming atmosphere. A recurring gentle note is that the pricing is premium, reflecting the refined dining experience, and some find certain aspects, like service pacing or portion sizes, could be more balanced.
Location & Atmosphere
The setting is repeatedly described as magical, fairytale-like, and serene, with a beautifully maintained farmhouse, lush green grounds, and free-roaming animals that delight both children and adults. Guests feel transported to another world and appreciate the immersion in nature.
Food Quality & Creativity
The cuisine is highly praised for its quality, creativity, and use of local, seasonal ingredients. Standout dishes include the herb meatballs, homemade cheeses, risotto, and a unique dessert with moss. Many guests find the flavors authentic and the presentation artistic.
Service & Hospitality
Staff are consistently described as attentive, friendly, and passionate, with special mentions of individuals who make guests feel welcome. The team's dedication and teamwork are noted, though a few guests mention occasional service confusion or rushed pacing during busy times.
Value & Pricing
While many guests find the quality justifies the cost, describing it as exceptional value, others note that the prices are high, comparable to Michelin-starred restaurants. Some feel the portions in tasting menus could be more generous for the price point.
Family & Animal Experience
The presence of friendly, free-roaming animals like donkeys, ponies, and cows is a highlight for families. Children especially enjoy interacting with the animals, and the farm-like atmosphere adds to the overall charm.
Accommodation & Amenities
Rooms are described as clean, cozy, and well-appointed, though some find them a bit small. The overall property is meticulously maintained, with attention to detail in both the rooms and the surrounding gardens.
Most-loved dishes
AI summary of what 19 dish mentions say about the food
The wild boar ragu is the unanimous standout, a rustic triumph of slow-cooked flavor. Overall, the food delivers a deeply satisfying, earthy warmth that feels like a genuine taste of the Italian countryside.
“We ended with the cheese cart, some of which were homemade. A great way to finish.”
What creators say
3 creators have covered Agriturismo Ferdy Wild. Most active: Cosa mangiamo oggi?, Qui si Taffia
Shorts 1
Videos 2
The chef presents a mountain cuisine that tells the story of the territory through cooking techniques, ingredients, and seasons, with dishes like fried potato, rabbit tartare, ricotta gnocchi, and grilled trout.
Dishes mentioned
Patata Fritta con Salsa Bolzanina, Mascherpa e Tuorlo d'Uovo Affumicato
The fried potato is first dipped in lime, then topped with a Bolzano-style sauce, finished with Mascherpa (salted ricotta) and smoked egg yolk.
Uovo Ripieno con Tartare di Coniglio, Salsa Koji Orzo Fermentato e Zabaglione al Sugo d'Arrosto
An egg filled with rabbit tartare, finished with a fermented koji barley sauce and a roast juice zabaglione, evoking the tradition of roast rabbit.
Gnocchetto di Ricotta con Erbette di Stagione e Crema di Fioriti
A small ricotta gnocchi tossed with seasonal herbs like wild spinach and chard, then dressed with a wild garlic oil and a small cream of fioriti (likely a local cheese or flower).
Trota Cotta alla Brace con Bur Blanc di Acqua di Pomodoro Fermentato e Olio all'Abete
A trout cooked on the grill only on the skin side, lightly smoked with red beets at the base, served with a sauce similar to beurre blanc made with fermented tomato water and fir oil.
- Cosa mangiamo oggi?Loved
In Val d'Inferno a fare il BURRO d'alpeggio 🧈🐮 · @ 0:00
The creator highly recommends this alpine pasture experience, praising the authentic food, hard work, and beautiful people, with all references in the description.
Dishes mentioned
Pane e Burro d'Alpeggio
The creator starts with bread and alpine butter, praising the butter's soft, spreadable consistency and noting it is rich in Omega-3 and healthy, unlike typical butter.
Polenta con Burro d'Alpeggio
The creator enjoys polenta with alpine butter, noting the toasted crust is the best part, and describes it as a bomb of flavor.
Mascherpa con Sciroppo di Larice e Foglie di Abete
The creator finishes the meal with mascherpa (seasoned ricotta) served with larch syrup and fir leaves, describing it as a delightful end to the meal.
Tisana di Achillea
The creator mentions yarrow herbal tea to aid digestion after the meal.
Zuppa di Latte con Riso e Patate
The creator describes the milk soup with rice and potatoes as the comfort food of the Alpine pastures, made with fresh milk from the cows.
