These are hard times for milk, cheese and dairy products. But someone dared to build a culinary project based on these gifts of nature. At SanBrite, a mountain cuisine restaurant opened by Ricky and Ludovica Gaspari, the menu is like a fancy dictionary of all the goods of these valleys: potatoes, trouts, lard, canederli, barley, tongue, leèrin (pig’s feet). The only tasting menu clearly states its authors’ intentions: Milk. It’s a journey in 7 steps, and in each one we’ll find the milk of about fifteen cows that usually pasture around the restaurant.
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
