Ludovica Rubbini, with her enterprising vision and passion for mountain cuisine, has emerged as a key figure in the gastronomic revival of Cortina d'Ampezzo. Her contribution, along with that of her husband Riccardo, has redefined the culinary image of the area, opening new perspectives and gaining recognition from gastronomic critics from around the globe.
A career-driven mother with an entrepreneurial spirit, skillfully combines family management with a professional philosophy that values tradition and sustainability.
Ludovica Rubbini was born in Bologna in 1985. Coming from the Emilian city, she regularly spent vacations in Cortina d'Ampezzo with her parents since she was young. As a student at a language high school, she had her first work experience during one of her vacations, assisting Giuliana Gaspari in the dining room of the family bed & breakfast called "El Brite de Larieto."
During the same period, Ludovica met Riccardo Gaspari, Giuliana's son and her acquaintance, who would later become her husband. Over time, the two have become one of the most active and dynamic couples in the Italian gastronomic scene. Today, they are parents to two daughters, Cecilia and Clementina, and together lead a rapidly expanding group that is seeking to revolutionize the cuisine of Cortina d'Ampezzo.
Realizing that the traditional cuisine of 1960s hotels and elegant dishes had distanced the local cuisine from its mountain roots, Ludovica and Riccardo decided to take a different direction. Their philosophy led to the creation of an entire production chain, starting from the family barn, extending to three successful commercial projects.
The first pillar of the group is "El Brite de Larieto," the bed & breakfast that has welcomed many visitors attracted by the homemade delicacies it offers. The second is the cheese factory "Piccolo Brite," opened in 2012, which became the first operational cheese factory in Cortina after many years of inactivity in the sector. Finally, in 2017, the creative restaurant "SanBrite" was inaugurated, which, in just four years, earned a MICHELIN Star. Gaspari's cuisine is based on the recovery and use of local ingredients and the rediscovery of traditional recipes from the region, soon the restaurant also received a Green MICHELIN Star for sustainability.
Ludovica Rubbini, who gained experience as a casara during the opening of "Piccolo Brite," plays a fundamental role in managing the dining room at "SanBrite" and oversees the family activities. She is the creative mind behind all the initiatives revolving around the group, aiming to enhance the gastronomy of the Dolomites in a modern way. From creating gourmet picnics to the innovative concept of "Brite mobile," a traveling kitchen that brings culinary delights to higher altitudes, Ludovica passionately dedicates herself to promoting local culinary traditions.
One of their most recent successes was the realization of the "Genesis" project, an event dedicated to rediscovering true mountain food and outdoor activities. This event had a unique requirement: participants were invited to turn off their smartphones and use only old-generation cell phones provided by the organization, to fully reconnect with nature and relive the authentic atmosphere of Cortina.
