Riccardo Gaspari's regenerative cuisine: a sustainable cycle from farm to table

Riccardo Gaspari, chef at the Sanbrite* restaurant in Cortina d'Ampezzo, presented his innovative approach to regenerative cuisine, which seeks not only to use what is taken from the earth but also to give it back. In his presentation, he highlighted the interconnection between gastronomy, agriculture, and community, emphasizing the importance of working with local and seasonal produce. Gaspari explained that his menu adapts to the seasons, using fresh ingredients in the summer and heartier flavors in the winter.

Cauliflower was presented as a versatile ingredient, used in a variety of dishes, from creams to pasta cooked in chicken broth. Butter, a key element in his kitchen, varies in flavor depending on the season, and he strives to create a closed-loop system that minimizes waste, also producing yogurt and cheeses. In addition, he proposed using whey in desserts as an alternative to sugar, maximizing the use of byproducts from cheese production.

Gaspari emphasized the need to balance the flavor of dishes with customer feedback and discussed methods for preserving vegetables, preferring vinegars and freezing over traditional fermentation. His philosophy centers on sustainability and respect for the local region, seeking a cuisine that not only nourishes but also respects and revitalizes the environment.