Ristorante Pizzeria Neve

The restaurant publishes two menus as PDFs, updated at the end of July 2026. At lunch there are boards of home-produced cured meats and cheeses, a vegetable buffet and first courses such as home-made casoncelli with butter, sage and pancetta, pizzoccheri, porcini risotto, pennette with game sauce, crespelle alla Neve and the house trio. Main courses are dominated by Bergamo-style polenta and polenta taragna, with mushrooms, with zero-kilometre melted cheese or with both, followed by rabbit, pork shank, roast veal, roe deer in salmì, braised venison and stewed wild boar.

In the evening come gnocchi alla Neve, with tomato, cream and a «secret ingredient», the grill with rib steak, tagliata of young beef and a mixed grill, a few fish dishes, beef fillet with green pepper or Armagnac, Milanese cutlet, cheeses by the portion, from local formagella to gorgonzola, and the pizzeria. The house trio and the gnocchi alla Neve were already among the «dishes of our own creation» on the 2002 page: they have been on the menu for more than twenty years.

The pizzeria appears only on the evening menu: the lunch menu published in July 2026 has no pizzas. The list is long, about fifty pizzas and calzoni between 5 and 10 euros, from marinara and margherita to mountain pizzas: the Nostrana with formagella, the Alpina with porcini, chanterelles and honey fungus, the Dolomiti with speck and porcini, the Cinghiale with wild boar ham and the Astrid with pesto, Formai de Mut and raw ham. There are also six scrocchiarelle between 12 and 16 euros, and each extra topping costs one euro.

Pizza as an evening dish is nothing new: in 2002 the restaurant wrote that it served it on Friday, Saturday and Sunday evenings, and every day, lunch included, only during the Christmas and Easter holidays and in July and August. Today's schedule is not published: if you want pizza at lunchtime, ask.

The link with livestock farming is the Neve's most distinctive feature. The website says that the farm, near the restaurant, produces zero-kilometre milk, cheese, butter and cured meats, that honey and jams are produced higher up, at 1,500 metres, and that the animals graze the meadows of the Passo di Zambla. On the menu it shows in the boards of home-produced cheeses and zero-kilometre cured meats and in the polenta with zero-kilometre melted cheese.

The products are sold at the restaurant's bar, and during the year the cheesemaker shows in guided visits how cheese is made following the Bergamo tradition; dates and arrangements are not published and should be asked on the phone. In October 2023, Valbrembanaweb reported, part of the episode of Canale 5's Melaverde programme devoted to Oltre il Colle was filmed in the cowshed above the restaurant, with a local farm and its cheesemaking.

For confirmations, first communions, weddings and other parties the restaurant offers its large dining room and the panoramic terrace, with the car park in front of the entrance. For holidays it publishes set menus: for Ferragosto 2026 there were Parma ham, local salami and the house formagella, celery and prawn salad and spelt and chickpea salad, carnaroli risotto with honey and rosemary finished with Taleggio, foiade with porcini, donkey stew with rustic polenta, roast with chips, dessert and coffee; no price was shown on the website.

It is also a meeting place for the village. On 28 February 2026 it hosted the annual dinner of the Associazione manifestazioni agricole e zootecniche della Valle Serina, with the prize-giving for the cattle show and the cheese competition; for 21 February the Pro Loco had scheduled the closing party of its carnival there, with a DJ set, and the council entrusted it with lunch for the participants in its Ecology Day on 12 April.

In 2002 the restaurant wrote that the hotel stands on a small hill called Costa Nebel, which in winter becomes a ski slope. Today's website describes a small ski lift for downhill skiing with the learners' area of the Scuola Sci Oltre il Colle instructors, suitable for first steps, and next to it a sledging field. The lift's status needs checking: on 23 December 2022 L'Eco di Bergamo wrote that in Zambla Alta the learners' area was open but the drag lift closed, and we have found no more recent news.

In summer there are a large garden and the snow tubing run, which you ride down on an inflatable ring: the website describes it as artificial grass, the Pro Loco, which lists it among its family experiences, as a run of plastic material with a raised edge. Opening times and prices for the snow tubing are not published.

The restaurant is on via Fezzoli, in Zambla Alta, about 170 metres from the Quattro Cime as the crow flies and 690 from the Colle di Zambla. The sources disagree on the address: the website's Contatti page, the council's list for the hotel and Confcommercio Bergamo, which listed it among its member restaurants in 2021, give number 663, which in the national register of house numbers matches the building; the footer of the home page gives 621 and the council's list of public premises, for the restaurant, 681.

The car park belongs to the restaurant, in front of the entrance. By public transport the nearest stop is Zambla Alta Albergo Miramonti on Arriva's line B, about 280 metres away as the crow flies, served Monday to Saturday only: in the 2026-2027 timetable the last bus down the valley passes there at 16:52. To book there are the phone number 0345 95275 and the email ristorantenevesnc@gmail.com, given on the Contatti page and in the Pro Loco's 2026 advertisement; the footer of the home page still gives ristoranteneve@alice.it.