«I created this school because I am convinced that, particularly in the catering sector, there is a need for integrated and complete training that teaches aspiring chefs not only to cook, but also to understand what they cook. At the Academy I teach my students to be creative while respecting the essence of food. But I also teach life in the kitchen and in the brigade, teamwork. For me, this means being cooks». Niko Romito

The Niko Romito Academy is a school of advanced training and professional specialization dedicated to the world of catering and cooking. A 450 square meter structure surrounded by nature, in a wing of a former 16th century monastery in Castel di Sangro, in the heart of the Abruzzo, Lazio and Molise National Park. A classroom for theoretical lessons, two cooking workshops, a bakery and pastry shop, a vineyard and an experimental apiary are the environments that make up the school. It is here that aspiring chefs have the opportunity to experience a training path that becomes professional.

A fundamental moment of the training path of the students is represented by the
didactic restaurant in Rivisondoli (AQ), where the students manage the structure for a month under the guidance of a chef tutor. The experience at the didactic restaurant is in fact an educational accelerator, in which each student experiences immersion in the direct activity of a real restaurant, getting to know all the aspects of the restaurant business. The guys design the menu, calculate the food cost, cook and serve in the dining room, telling the customer about each dish brought to the customer in person.

At the end of this period, the students who pass the third test will complete the course with six months of curricular internship at Spazio Roma or Spazio Milano, at the Reale di Castel di Sangro, or in a Niko Romito restaurant of the Bulgari chain or in catering establishments of national level connected to the Academy.