Brioches, cakes, rusk toast and bread are prepared in the bread and pastry lab of Reale, cooked fresh each morning.
The kitchen also provides fresh centrifuged juices, almond milk, a selection of coffees, teas and infusions, fruit preserves and hazelnut cream. The honey is a millefiori produced in collaboration with Mieli Thun, whereby Andrea Paternoster brings his bees each year to the meadows behind Casadonna. The yogurt is from the Azienda Agricola Cianflocca; the ‘manteca’ butter, encased in a pulled-curd cheese, is from Azienda Trotta. The à la carte menu features eggs, hot crepes, and tastings of artisan cheeses and cured meats. This gourmet breakfast, overseen and presented by Gaetano Di Loreto, is offered to all the guests of Casadonna’s nine rooms.
Niko Romito has been awarded “Chef of the year” by Madrid Fusion...
Il Ristorante Niko Romito at the Bvlgari Hotel Beijing has been awarded...
Restaurant Reale confirms, once again, 3 Stars in the new Michelin Guide,...
Piana Santa Liberata – 67031, Castel di Sangro (AQ)
Phone +39 0864 69382 – Fax +39 0864 840610
Reale: info@ristorantereale.it
Events: eventi@ristorantereale.it
Casadonna: info@casadonna.it – comunicazione@casadonna.it
Closing days: Monday, Tuesday and Wednesday at lunch
Special openings for Christmas 2019-NYE 2020
24/12 closed; 25/12 open at lunch
31/12 and 01/01 open at dinner
Casadonna and Reale will be closed for holidays from the 7th of January to the 18th of March
Piana Santa Liberata – 67031, Castel di Sangro (AQ)
Tel +39 0864 840610 – Fax +39 0864 840610
info@nikoromitoformazione.com
Closed: Saturday and Sunday
R.R.Srl
Viale Regina Elena, 49 – 67036, Rivisondoli (AQ)
Vat 01352350662
Job offers: n. 2 people for Reale’s dining room.
To apply for these positions or to submit your CV for general consideration please write an email to recruiting@nikoromito.com. Candidates must speak Italian.
We will consider only CV’s received at this email address.
From Rome GRA (Grande Raccordo Anulare) – Time: 2 hours – Distance: 200 km, follow directions to Autostrada A24/25 to Pescara – Exit: Sulmona-Pratola Peligna, follow directions to Napoli (Naples), then Castel di Sangro
From Naples Tangenziale – Time: 1h 30m – Distance: 136 km, follow directions to Autostrada A1 to Rome – Exit: Caianello, follow directions to: Isernia, then Castel di Sangro
From Pescara – Time: 1h 15m – Distance: 123 km, follow directions to Autostrada A25 to Rome – Exit: Sulmona-Pratola Peligna, follow Directions to: Napoli (Naples), then Castel di Sangro
From Rome Fiumicino airport – Time: 2h 30m – Distance: 236 km, follow directions to Autostrada A24/25 to Pescara – Exit: Sulmona-Pratola Peligna, follow directions to: Napoli (Naples), then Castel di Sangro
From Naples Capodichino airport – Time: 1h 30m – Distance: 136 km, follow directions to Autostrada A1 to Rome – Exit: Caianello, follow directions to: Isernia, then Castel di Sangro
From Pescara airport – Time: 1h 15m – Distance: 123 km, follow directions to: Autostrada A25 to Rome – Exit: Sulmona-Pratola Peligna, follow directions to: Napoli (Naples), then Castel di Sangro
From Naples to Castel di Sangro
Helicopter Type: AS350 – Configuration: Pilot+5 VIP passenger seats
(See attached technical info sheet)
HOVERFLAY (http://www.hoverfly.it/)
Flight time: 25m
From Rome to Castel di Sangro
Helicopter Type: AS365N2 – Configuration: Pilot+ 8 VIP passenger seats
(See attached technical info sheet)
ESPERIA Helicopters (http://www.esperia-aviation.it/)
Flight time: 30m
Terms and conditions: info@ristorantereale.it
