WEB Il Sole 24 Ore June 2015

Silence and simplicity: this is luxury for Niko Romito, chef of the restaurant Reale in Castel di Sangro, in the province of L’Aquila, who in 2014 was awarded his third Michelin star.

The adventure started in 1999, when as a student of economics and business in Rome he agreed to manage the family restaurant in Rivisondoli with his sister Cristiana, taking the place of his father Antonio who had recently died. In 2007 he won his first Michelin star, and in 2009 the second one. In 2011 the premises of the Reale moved to a former convent of the 1500s in Castel di Sangro, Casadonna , that Romito decided to buy and renovate transforming it into a truly integrated project.

In addition to the restaurant, in fact, the complex includes a six-room hotel that overlooks an experimental “mountain” vineyard of extreme winemaking, at an altitude of 860 meters with native grapes like Pecorino, and absolutely experimental ones as Riesling and Pinot nero. In a garden adjacent to Casadonna, ancient local plant varieties, fruit plants and seeds were recovered. Hence, the Reale aims to have a direct and private production, reserved for the restaurant kitchens, which guarantees absolute freshness of the product…

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