It all started from the work on bread, which is particularly close to my heart, a concentration of devotion and research. The most ancient and basic food

Drawing from the experience of my 20 years of work, I studied with my team, a range of recipes of baked products, biscuits, leavened products, jams, spreads and nectars that embody the traditional Italian taste, lightened in fats and sugars and as of 2020 are certified BIO and VEGAN OK.

Nutritional balance, simplicity of flavors, lightness of preparations, careful selection of raw materials from 100% organic farming, recognition of the taste of the individual ingredients, are the cornerstones of the work we carry out in the Laboratory, that reflect the values of naturalness, genuineness and healthiness. A continuous research on the health aspect of food is the engine of this project, a natural extension Chef Niko Romito’s vision on the future of nutrition: to study and create good, light and healthy products giving as many people as possible the opportunity to eat well anywhere, even at home.

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NEWS

GIANNI SINESI AWARDED “BEST SOMMELIER UNDER 35” AT THE FOOD&WINE AWARDS ITALIA 2020

Gianni Sinesi has been awarded “Best Sommelier under 35” during the first...

NIKO ROMITO IS EUROPEAN CHEF OF THE YEAR

Niko Romito has been awarded “Chef of the year” by Madrid Fusion...

IL RISTORANTE NIKO ROMITO AT THE BVLGARI HOTEL BEIJING AWARDED ITS FIRST MICHELIN STAR

Il Ristorante Niko Romito at the Bvlgari Hotel Beijing has been awarded...