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.
Gianni Sinesi has been awarded “Best Sommelier under 35” during the first...
Niko Romito has been awarded “Chef of the year” by Madrid Fusion...
Il Ristorante Niko Romito at the Bvlgari Hotel Beijing has been awarded...
Reale | Casadonna
Piana Santa Liberata
67031 Castel di Sangro (AQ)
Tel +39 086469382
Fax +39 0864840610
Ristorante Reale: info@ristorantereale.it
Casadonna: sales@casadonna.it
Stampa: comunicazione@nikoromito.com
Closing days:
Holidays break:
Hotel Casadonna and Ristorante Reale are closed for holidays break as follows:
They will reopen on Wednesday 16th November with the dinner service.
They will reopen on Wednesday 14th June with the dinner service.
They will reopen on Thursday 16th November with the dinner service.
Accademia Niko Romito will be closed until further notice, our duty is to contribute to public health and help the community to stay safe.
Piana Santa Liberata – 67031, Castel di Sangro (AQ)
Tel +39 0864 840610 – Fax +39 0864 840610
info@nikoromitoformazione.com
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
