Biography
“My food is often described as simple. This is very true, in the sense that it is not complicated, which is not to say that it is without significant complexity. In cooking, complexity can be advantageous; complication never”. (Niko Romito, “10 Lezioni di Cucina”, Giunti editore)
Niko Romito was born in 1974 in Castel di Sangro, a small town in the Central Italian region of Abruzzo. Since 2000, together with his sister Cristiana, he’s been at the helm of the Reale, a bakery-turned-family restaurant […]
