A place that churns its own butter, from its own cows, is our kind of restaurant. It’s a special type of dedication. And that butter comes out like a whipped cloud, floating on hot, fresh-made sourdough bread. This is SanBrite’s recipe for that famed delicacy.

Where:

Just below the Austrian order, SanBrite is located in Cortina, Italy. The land that makes up SanBrite has enough room for the cows, the restaurant housed in the Alverá hamlet, and picnic spaces in the woods. In fact, with the outdoor eating options on offer, you can request to take your meal out to the creek. This dining environment lets you experience the food in the natural world. If you don’t mind the trek, you can even choose a mountainous ledge at an altitude of 6,600 feet.

The Farm:

In keeping with the 20-year-plus family tradition, SanBrite raises its own cows and produces its own dairy.  This makes for some authentic dishes, and some lovely traditional butter. It’s an extra-big treat when paired with the handmade bread. It all starts with the bread and butter, which was SanBrite’s step to the Michelin star it earned a couple of years ago. While you may not have your own cows, you can always get your butter whipped and use it in SanBrite’s signature bread recipe.

How to Get a Reservation:

To get a reservation at SanBrite, in the Alverá hamlet or in the mountains of Cortina, contact the restaurant by email at [email protected], or on the website here. Make sure to book 24 hours in advance. Know that SanBrite is closed on Wednesdays.

The Recipe:

INGREDIENTS:
3 kg of flour type 1
1 kg of flour type 0
1 kg wholemeal flour
3,5 l of water
1 kg of sourdough
125g of table salt

Pour all the flours into the mixer and run it for 3/4 minutes to aerate. Then add the yeast and 3/4 of the total water. Knead until the dough is uniform and quite hard.

At this point, pour in the salt and, a little at a time, the remaining water until completely absorbed. This step will take about 10 minutes.

Remove the dough from the mixer and let it rise pr 4 hours at 25° C, making folds every half an hour for three times.

Then, form small loaves (400g each) and refrigerate for 12 hours at 6°C.

Remove from the fridge and bake the loaves after having cut a cross on their surfaces. Bake for 15 minutes at 235°C with 100% steam.

Then lower the temperature to 210°C and bake for another 20 minutes without humidity.