Riccardo Gaspari, born in Cortina d’Ampezzo, is a man deeply connected to his passions. Humble, hardworking, and a perfectionist, he approaches every path with heart, conviction, and commitment. A true mountain man, he is resilient and dedicated, with a deep love for nature and skiing. He once competed in the European Cup in fast disciplines but had to give up racing due to knee pain.

From a young age, he helped his parents, Giuliana and Flavio, on the family farm, where he learned the values of passion, sacrifice, and hard work. With a strong desire to learn and the support of his wife, Ludovica, he trained in Modena under Massimo Bottura at Osteria Francescana, where he found inspiration and mentorship.

In 2014, Riccardo and Ludovica opened Piccolo Brite Dairy, followed by their restaurant, SanBrite, where they embarked on a journey of culinary excellence. Their philosophy revolves around regenerative cooking—creating food that is honest, respectful of nature, and based on circularity. Through constant experimentation and dedication, they have built a supply chain in continuous evolution, reflecting their vision of a sustainable and sincere cuisine.