Riccardo Gaspari, a native of Cortina d’Ampezzo, is a man of passions. He is humble, down-to-earth, and a perfectionist. When he embarks on a path he does so with all his heart, but also with the deepest commitment and conviction.
He is a man of the mountains, of few words, always busy, resilient, a nature lover and a ski buff who competed in the FSI Alpine Ski Europa Cup in downhill, which he had to abandon due to chronic knee pain. He was always glad to help his parents, Giuliana and Flavio, with the family farm, and learned from them the meaning of passion, hard work, and sacrifice.
With the humbleness typical of pupils eager to learn, and with the steadfast support of his wide Ludovica, he spent a few months in Modena, knocking on the door of Massimo Bottura’s kitchen, the three-Michelin-star Osteria Francescana. After several internships, Bottura became his mentor and source of inspiration. “Brite” is an Alpine pasture where milk is turned into cheese, while “San” stands for “sano”, healthy.
The SanBrite restaurant is the home of farmhouse cuisine, which re-interprets mountain traditions in a sophisticated, contemporary key, combining ancient methods with modern techniques.
Chef Riccardo’s regenerative cuisine has been awarded a Michelin star together with a Green Star.
