Bomba rises in the heart of Italian culinary tradition, becoming a symbol of taste and a street food favourite.
The recipe for this particular “Bomba” is a Romito family affair: it goes back to Niko’s father Antonio, who in 1970 had opened a pastry shop in Rivisondoli, later turned into a restaurant – the original Reale.
Throught the years, Chef Romito started revising the original recipe aiming to create his own version of bomba. Thanks to a years-long research on kneading and frying techniques, fermentation and leavening, he created 2 versions: a traditional sweet one, filled with fresh custard, chocolate cream or jam; and an original savory version, with a wide range of gourmet fillings tested in Reale’s cooking giving a new twist on a beloved classic.
In June 2018 the first Bomba Niko Romito store opened in Milan, followed in August by the opening of ALT in Castel di Sangro, in Abruzzo, Romito’s new on the road dining format, where sweet and savory bombas are also served and by far a best seller.
In April 2019 Bomba arrives in Rome, in the offer of Spazio Niko Romito Bar e Cucina and from 2020 it is also included in the bar menu of the Bulgari Hotel in Milan which sees the signature of Chef Romito on the entire gastronomic offer of the hotel.PHOTO GALLERY