Capturing the flavours of the Dolomites
In the heart of the majestic Ampezzo Dolomites unfolds the tale of Riccardo Gaspari – a story of tradition meeting contemporary gastronomy, intertwined with a deep familial connection to the land. At his restaurants SanBrite and El Brite de Larieto Riccardo's narrative is not just about food; it's about heritage, innovation, and reverence for nature. Supported by a close partnership with Liebherr, sharing his commitment to quality and innovation, Riccardo brings his vision to life.
Cooking means transforming the smell of the woods into an experience for the palate and the soul.
A profound connection with nature
Amidst towering peaks, crisp mountain air whispers through the pine trees, carrying with it the earthy aroma of the forest floor. Dappled sunlight dances across the leaves as Riccardo Gaspari ventures into the heart of the forest. Carefully collecting herbs, his hands move with precision and surety — testament to a deep familiarity with his environment. ‘Being in contact with what I will use in my recipes, witnessing its creation, touching it, raising it, giving it the importance it deserves is fundamental to what we do’, he explains.
Back in his home garden, lush with vibrant vegetables, this attitude is further evident as Riccardo Gaspari almost becomes a part of the living tapestry of his surroundings. The caraway from the forest and each eatable flower leaf from the garden, is a testament to his dedication to authenticity – a prelude to the exquisite dishes that will soon grace the tables of his Michelin-starred restaurant, SanBrite. Established in 2017 and located in Alverà, about three kilometres from the center of Cortina d'Ampezzo (Italy), SanBrite quickly garnered acclaim, earning both a Michelin star and the prestigious Green Michelin star for sustainability.
The essence of Riccardo Gaspari’s philosophy goes beyond mere cooking; it's about crafting an edible narrative that invites diners to engage with the environment through food: ‘Cooking means transforming the smell of the woods into an experience for the palate and the soul.’
A partnership rooted in passion
Alongside SanBrite’s innovator in Italian cuisine, Ludovica Rubbini, Riccardo’s wife and general manager is an integral part of the restaurant’s fabric. ‘The balance of a restaurant is comparable to that of a person: mind and body, in tune with each other, are the expression of a harmonious person.’ Her background in fashion brings a unique aesthetic to both the restaurant's ambience and its service philosophy, ensuring that guests are not only delighted by taste but also by the visual and emotional engagement each dining experience provides.
Together, the pair have cultivated a philosophy centred around sustainability and a farm-to-table ethos. Their family farm provides the freshest ingredients, infusing each dish with authentic flavours that capture the landscape and culture of their homeland. Riccardo Gaspari's unique approach, where ‘ingredients are created first, and then the dish is composed’, speaks to the deep respect and understanding both he and Ludovica have for the culinary roots of the region.
Reflecting on their journey, Ludovica notes, ‘Riccardo and I often ask ourselves what we want for the future and where we wish to go.’ This introspection has been fundamental to their growth, steering them towards sustainable methods and a vibrant celebration of local flavours and fresh ingredients that define their culinary approach.
Evolving traditions: The soul of SanBrite
SanBrite, just like Riccardo and Ludovica’s second restaurant El Brite de Larieto, also located in Cortina d’Ampezzo just a few kilometers away, have flourished from the foundations of family traditions and an enduring relationship with the land. Manifestations of Riccardo Gaspari's philosophy, they weave his childhood memories and the rhythms of nature into a rich fabric of flavors and experiences.
His culinary ventures in the region began with a cheese dairy, revitalizing local historic cheese-making traditions. ‘We opened our dairy in 2012, after no cheese had been produced in Cortina for 30 years’, he proudly recounts. This resurgence of traditional methods is not just an homage to the past but a reimagining for the future — blending age-old techniques with modern sensibilities to create products that are both innovative and rooted in heritage.
To this day, the signature whipped butter served in his restaurant is produced in this dairy. The butter's flavor is unmistakable, its richness echoing cows grazing on the lush grasses of the Dolomites during summer. Or their winter hay, letting changing seasons become a palpable experience. This is just one example of how in every culinary creation Riccardo Gaspari and Ludovica Rubbini nurture and actively celebrate the narrative of tradition, innovation, and their bond with the land.
Tradition meets innovation
‘We are very interested in carrying over the past into the present,’ affirms Riccardo Gaspari. A sentiment that he carefully channels in each dish, reinventing timeless recipes and pairing them with cutting-edge techniques and technology to offer new experiences while honoring the precursors of these tastes. ‘Our focus is on quality and freshness,’ he adds. A critical component of preserving the quality of his ingredients is the Liebherr appliances in his kitchen. The energy-efficient refrigerators and freezers maintain optimal storage conditions, ensuring freshness and quality of the carefully cultivated produce. Whether freshly harvested vegetables, carefully prepared pastries or fine wine - Liebherr offers the right appliance for every type of food, designed to meet the demanding requirements of top-class gastronomy. Riccardo not only attaches great importance to regional products when selecting food; Liebherr appliances are also manufactured just a few kilometers away in Lienz (Austria). ‘Liebherr appliances play a crucial role in maintaining our high standards,’ Riccardo states.
Part and parcel of their ethos, the couple's commitment to minimal food waste sees a creative interweaving of resources across their two restaurants. ‘To avoid waste in the kitchen, we try to create menus that are intelligent and very seasonal,’ Riccardo Gaspari emphasizes. This approach not only reflects a methodical respect for the ingredients but also a conscious effort to abide by their sustainable principles, reflecting their aim to craft food that is as thoughtful as it is delicious.
Refrigerators and freezers in use with Riccardo Gaspari
Sustaining a legacy through innovation
Riccardo and Ludovica’s sustainable approach shines through in all facets of their operation, where every detail is meticulously considered. Their mission aligns seamlessly with innovative partners like Liebherr, who support their eco-conscious vision. ‘Our process is regenerative, ensuring that nothing is wasted, and all parts of the production cycle benefit each other,’ Ludovica Rubbini explains, highlighting their pursuit of waste minimization and biodiversity promotion.
Their efforts have also been recognized with a Green Michelin Star in both of their restaurants, cementing their status as forerunners in sustainable fine dining. As Riccardo Gaspari remarks on the importance of the award, ‘It can also serve as a motivation to enhance sustainability within the business.’ This accolade serves not only as recognition but as motivation, driving them to continually refine and enhance their practices towards a more sustainable future.
A Future Written in Flavors
As they nurture a legacy of quality and sustainability, no one better embodies Riccardo and Ludovica’s vision for the future than their two daughters. Reflecting on their hopes, Ludovica Rubbini adds, ‘We are always trying to set new goals and achieve them.’ With an unwavering spirit they continue to elevate their craft, transforming dining into an emotive experience that resonates with nature and nurtures sustainability for future generations.
In Riccardo Gaspari’s own words, ‘My passion is definitely the ingredients,‘ capturing his relentless pursuit of culinary perfection and the narratives that unfold through his dishes. Riccardo and Ludovica invite everyone to partake in their journey — a celebration of nature, tradition, and innovation — bringing the essence of the Ampezzo Dolomites to the tables at SanBrite and El Brite de Larieto.
Recipe for herb risotto
Ingredients for 4 portions:
- 300 gr rice
- 50 gr herb paste
- butter as needed
- 1 l tomato water
- salt, to taste
For the herb paste:
- 120 gr kale
- 60 gr wild garlic
- 15 gr tarragon
- 50 gr puntarelle (a type of chicory)
For garnish:
- lemon marigold
Method
Blend the kale, wild garlic, tarragon and puntarelle into a smooth paste. The fresh, herbal aroma will set the tone for this dish.
Heat a pan over medium heat and toast the rice until it becomes fragant and lightly golden. Gradually add the tomato water, one ladleful at a time. Wait until each addition is fully absorbed before adding more. This will insure a creamy texture.
Once the rice is cooked, stir in the herb paste and add a generous amount of butter. This adds richness and brings out the vibrant flavours.
Serve the risotto hot and garnish with a few lemon marigold.
