Riccardo Gasperi has formed a close bond with nature, spending his career transforming the scents and flavors of the Dolomite mountains into an experience for the palate and the soul. He makes a lot of what he uses in the kitchen: cheese made with milk from local cows and salumi from pigs raised by his father. Gasperi does his best to incorporate the flavors of the region into his cuisine, like his signature spaghetti with mountain pine oil or the marinated mountain trout in lovage water and sour cream with yogurt.