Niko Romito group
Niko Romito Group is a global player in the scenario of the contemporary food industry. In addition to Casadonna and Reale Restaurant, the Group is engaged within the scope of several activities: Accademia Niko Romito (Vocational Culinary Academy) along with the future Campus, an hub of applied research for the future of nutrition and food processing techniques; production of exclusive pastry and bakery products from Laboratorio Niko Romito; development of independent gastronomic formats such as Spazio Niko Romito, Bomba Niko Romito and Alt - Stazione del Gusto (the Landing Station of Taste); counselling for the group Bulgari Hotel & Resort for which Niko Romito creates signature dishes enriching the gastronomic offer in the world.
The first ALT opened in 2018 in Castel di Sangro, along the Statale 17 road and second place can be found today in Montesilvano (Pescara). ALT is a café, a restaurant, a deli and a diner with a rotisserie, open all-day. It is a welcoming and easy-going place where to take a break during a trip, having lunch, dinner, a quick snack or breakfast and buying some good food to go.
An authentic Italian street-food format based on the “Bomba”, which is a krapfen-like traditional pastry revised in a contemporary version, both sweet and savoury. After a first pop-up in Naples in 2015 and one in Milan in 2018, today Bomba can be found in Spazio Niko Romito Bar e Cucina in Rome, in ALT (Castel di Sangro, Montesilvano. Bomba is also included in the bar menu of the Bulgari Hotels and in Milan, Bejing and Paris, and it is often declined in temporary formats.
Spazio is a restaurant whose concept develops around contemporary Italian cuisine. The restaurant has a strong identity, all ideas born in the kitchen of Reale Restaurant are reinterpreted to set a more familiar tone. It is a new concept where the idea of purity, beauty and simplicity, at the core of Niko Romito’s philosophy characterizes the service, cuisine and furniture.
Spazio Bar e Cucina it is an Italian café with food service. The culinary offer combines the idea of contemporary Italian restaurant with the Italian classic café. It is a versatile space, open from breakfast to the evening aperitif. It is an innovative idea of conviviality, a demanding cuisine, with a strong identity but accessible.
Il Ristorante - Niko Romito, within Bulgari Hotels & Resorts in the world, represents a catering model with a strong identity, where the taste and elegance of Italian cuisine meet the Chef’s innovative philosophy. For this project Niko Romito has created the new codes of contemporary Italian cuisine by rewriting iconic recipes according to his canon of purity, synthesis and lightness.
Casadonna is a 16th century former monastery in Parco Nazionale d’Abruzzo, brought back to life after a courageous restoration focused on maintaining its historical character and transitioning into a contemporary one. Inside the monastery ancient spaces, Cristiana and Niko Romito created the restaurant, ten guest rooms and Niko Romito Vocational Culinary School (Accademia Niko Romito). The building is surrounded by six hectares of land, with a Pecorino vineyard producing Casadonna’s wine.
The journey for Reale started in 2000, in Rivisondoli, when Cristiana and Niko took over the trattoria of their father Antonio. In 2011, the restaurant was moved to Casadonna where, in 2014, it clinched the third Michelin Star. Ristorante Reale, is today the beating heart of Niko Romito’s universe, it is the laboratory where research is an ongoing process and all new dishes for Reale are brought to light. But it is also where his creative drive stems from, laying the foundations for all the other projects of the Niko Romito Group.
Realizzare prodotti buoni, leggeri e salutari e offrire qualità in maniera sempre più estesa, più democratica. La creatività utile ispira il lavoro del Laboratorio Niko Romito e si traduce in un'unica linea di lievitati, biscotti, prodotti da forno, confetture e nettari che interpretano il gusto tradizionale italiano, alleggeriti in grassi e zuccheri e dal 2020 certificati BIO e VEGAN OK.
Niko Romito laboratory Milano
campus niko romito
The scope of the Campus is training the next generation of chefs and make them rewrite the new paradigm of the collective catering and the food industry, by exploring the emerging nutrition and the food processing technologies. The fundamentals of the program are research and evolution of nutrition, standardization and industrialization of food processing, advanced vocational training designed for people working in the field of nutrition and food processing.
It is a field-testing method, certified by the University of Rome La Sapienza and indicated by FAO (Food and Agriculture Organization), as best practise with reference to the Mediterranean diet. It is a method proving that eating well through the integration of tasty and healthy ingredients, respecting the economic and environmental sustainability and the principles for food circularity to prevent food wasting is not only possible, but it is a must-to do thing.
It is a field-testing method, certified by the University of Rome ‘La Sapienza’ and indicated by FAO (Food and Agriculture Organization), as best practise with reference to the Mediterranean diet. It is a method proving that eating well through the integration of tasty and healthy ingredients, respecting the economic and environmental sustainability and the principles for food circularity to prevent food wasting is not only possible, but it is a must-to do thing.
nutritional intelligence
“Chef’s creativity can become a useful creativity and be therefore put at the service of the community. It is fundamental to foster dialogue among chefs, doctors, scientists and entrepreneurs to revolutionize our food system and bring taste, quality and health in the food industry, and Nutritional Intelligence project proves it is possible. The organoleptic and nutritional properties of the new menus developed and the standardization and replicability of the recipes allow patients to experience their hospital stay in a different way. Food becomes an integral part of their care, as well as a valuable tool for dietary education”.
NI – Nutritional Intelligence is a project developed in partnership with the University of Rome ‘La Sapienza’, with Giomi Group/Gioservice and the Cristo Re Hospital in Rome. The entire production chain of the hospital has been rethought based on the application of food processing techniques implemented by Niko Romito at Reale Restaurant. Thanks to this approach, not only the chemical – physical characteristics of the food served are improved but also the nutritional values of the after-cooked food. The project was implemented respecting the budget agreed upon.
Niko Romito Group is a global player in the scenario of the contemporary food industry. In addition to Casadonna and Reale Restaurant, the Group is engaged within the scope of several activities: Accademia Niko Romito (Vocational Culinary Academy) along with the future Campus, an hub of applied research for the future of nutrition and food processing techniques; production of exclusive pastry and bakery products from Laboratorio Niko Romito; development of independent gastronomic formats such as Spazio Niko Romito, Bomba Niko Romito and Alt - Stazione del Gusto (the Landing Station of Taste); counselling for the group Bulgari Hotel & Resort for which Niko Romito creates signature dishes enriching the gastronomic offer in the world.

ALT Stazione del Gusto

The first ALT opened in 2018 in Castel di Sangro, along the Statale 17 road and second place can be found today in Montesilvano (Pescara). ALT is a café, a restaurant, a deli and a diner with a rotisserie, open all-day. It is a welcoming and easy-going place where to take a break during a trip, having lunch, dinner, a quick snack or breakfast and buying some good food to go.

Bomba Niko Romito

An authentic Italian street-food format based on the “Bomba”, which is a krapfen-like traditional pastry revised in a contemporary version, both sweet and savoury. After a first pop-up in Naples in 2015 and one in Milan in 2018, today Bomba can be found in Spazio Niko Romito Bar e Cucina in Rome, in ALT (Castel di Sangro, Montesilvano. Bomba is also included in the bar menu of the Bulgari Hotels and in Milan, Bejing and Paris, and it is often declined in temporary formats.

spazio Niko Romito ristorante Milano

Spazio is a restaurant whose concept develops around contemporary Italian cuisine. The restaurant has a strong identity, all ideas born in the kitchen of Reale Restaurant are reinterpreted to set a more familiar tone. It is a new concept where the idea of purity, beauty and simplicity, at the core of Niko Romito’s philosophy characterizes the service, cuisine and furniture.

spazio Bar e Cucina Roma

Spazio Bar e Cucina it is an Italian café with food service. The culinary offer combines the idea of contemporary Italian restaurant with the Italian classic café. It is a versatile space, open from breakfast to the evening aperitif. It is an innovative idea of conviviality, a demanding cuisine, with a strong identity but accessible.

spazio ristorante didattico
Rivisondoli

SPAZIO training restaurant Rivisondoli Spazio Rivisondoli is located where Reale Restaurant used to be. In 2013 it became the training restaurant of the Accademia Niko Romito (the chef’s Vocational Culinary Academy), where the public can taste the students’ cuisine.

Bulgari Il Ristorante - Niko Romito

Il Ristorante - Niko Romito, within Bulgari Hotels & Resorts in the world, represents a catering model with a strong identity, where the taste and elegance of Italian cuisine meet the Chef’s innovative philosophy. For this project Niko Romito has created the new codes of contemporary Italian cuisine by rewriting iconic recipes according to his canon of purity, synthesis and lightness.

Casadonna

Casadonna is a 16th century former monastery in Parco Nazionale d’Abruzzo, brought back to life after a courageous restoration focused on maintaining its historical character and transitioning into a contemporary one. Inside the monastery ancient spaces, Cristiana and Niko Romito created the restaurant, ten guest rooms and Niko Romito Vocational Culinary School (Accademia Niko Romito). The building is surrounded by six hectares of land, with a Pecorino vineyard producing Casadonna’s wine.

Reale

The journey for Reale started in 2000, in Rivisondoli, when Cristiana and Niko took over the trattoria of their father Antonio. In 2011, the restaurant was moved to Casadonna where, in 2014, it clinched the third Michelin Star. Ristorante Reale, is today the beating heart of Niko Romito’s universe, it is the laboratory where research is an ongoing process and all new dishes for Reale are brought to light. But it is also where his creative drive stems from, laying the foundations for all the other projects of the Niko Romito Group.
Realizzare prodotti buoni, leggeri e salutari e offrire qualità in maniera sempre più estesa, più democratica. La creatività utile ispira il lavoro del Laboratorio Niko Romito e si traduce in un'unica linea di lievitati, biscotti, prodotti da forno, confetture e nettari che interpretano il gusto tradizionale italiano, alleggeriti in grassi e zuccheri e dal 2020 certificati BIO e VEGAN OK.

accademia Niko Romito Scopri di più

campus Niko Romito

The scope of the Campus is training the next generation of chefs and make them rewrite the new paradigm of the collective catering and the food industry, by exploring the emerging nutrition and the food processing technologies. The fundamentals of the program are research and evolution of nutrition, standardization and industrialization of food processing, advanced vocational training designed for people working in the field of nutrition and food processing.
It is a field-testing method, certified by the University of Rome La Sapienza and indicated by FAO (Food and Agriculture Organization), as best practise with reference to the Mediterranean diet. It is a method proving that eating well through the integration of tasty and healthy ingredients, respecting the economic and environmental sustainability and the principles for food circularity to prevent food wasting is not only possible, but it is a must-to do thing.
It is a field-testing method, certified by the University of Rome ‘La Sapienza’ and indicated by FAO (Food and Agriculture Organization), as best practise with reference to the Mediterranean diet. It is a method proving that eating well through the integration of tasty and healthy ingredients, respecting the economic and environmental sustainability and the principles for food circularity to prevent food wasting is not only possible, but it is a must-to do thing.
project campus Niko Romito

nutritional intelligence

“Chef’s creativity can become a useful creativity and be therefore put at the service of the community. It is fundamental to foster dialogue among chefs, doctors, scientists and entrepreneurs to revolutionize our food system and bring taste, quality and health in the food industry, and Nutritional Intelligence project proves it is possible. The organoleptic and nutritional properties of the new menus developed and the standardization and replicability of the recipes allow patients to experience their hospital stay in a different way. Food becomes an integral part of their care, as well as a valuable tool for dietary education”.
NI – Nutritional Intelligence is a project developed in partnership with the University of Rome ‘La Sapienza’, with Giomi Group/Gioservice and the Cristo Re Hospital in Rome. The entire production chain of the hospital has been rethought based on the application of food processing techniques implemented by Niko Romito at Reale Restaurant. Thanks to this approach, not only the chemical – physical characteristics of the food served are improved but also the nutritional values of the after-cooked food. The project was implemented respecting the budget agreed upon.
From the studies made on NI, two scientific articles were published proving the validity of the method developed. For further reference: “International Journal of Gastronomy and Food Science” and “Nutrition”.