{"id":515,"date":"2023-01-14T10:38:14","date_gmt":"2023-01-14T09:38:14","guid":{"rendered":"https:\/\/www.nikoromito.com\/?post_type=news&p=515"},"modified":"2023-06-19T11:37:35","modified_gmt":"2023-06-19T11:37:35","slug":"the-vegetable-tasting-menu-of-restaurant-reale","status":"publish","type":"news","link":"https:\/\/www.nikoromito.com\/en\/news\/the-vegetable-tasting-menu-of-restaurant-reale\/","title":{"rendered":"THE VEGETABLE TASTING MENU OF RESTAURANT REALE"},"content":{"rendered":"

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On March 23, 2022, Reale restaurant reopens; a tasting menu that represents the Chef\u2019s journey into his research on the vegetable world, will be the great protagonist of Cristiana and Niko Romito\u2019s gastronomic spring season, flanked by an \u00e0 la carte menu made of great classics and unpublished dishes that will leave guests a wide choice.<\/span><\/p>\n

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Castel di Sangro, March 17, 2022 \u2013 The choice to reopen Reale with a tasting menu dedicated to vegetables, is the response to a creative process born 20 years ago; which through continuous research and experimentation translates into the desire to ennoble simple ingredients through creativity and intuition.<\/span><\/p>\n

\u201cThis year more than ever, I realized that vegetable dishes are those in which our creativity is expressed in a way that is as powerfull as absolutely spontaneous, and this is the origin of the new vegetable proposal; a table of colors, tastes and flavors, which have gustatory hues that other ingredients lack. The keystone is preparation, because the creative process that guides the transformation of the ingredient, enhancing its gustatory strength, preserving its intrinsic purity and intervening on the structure and its nuances, paradoxically becomes more important than the ingredient itself. The creative exercise is stimulated by the obligation that the raw material itself imposes to follow rules, to submit to constraints which, in vegetbales, are very rigid but if respected and interpreted, can lead to another dimension. \u201d Niko Romito<\/span><\/i><\/p>\n

A well-prepared dish is a dish that satisfies those who eat it, and a carrot or a cauliflower embody the same dignity of a great meat or fish course. The new tasting menu is the result of an enormous work on the plant based world, which gives back the complexity and completeness it deserves not always perceived, especially in common belief.<\/span><\/p>\n

The gastronomic literature itself has never really\u00a0 acknowledged vegetables as tasty or gourmet foods, but rather underlined their role in a healthy and balanced diet. This is the cultural heritage that today is long overdue and that those who have the knowledge and know how, should educate to overcome.<\/span><\/p>\n

Today more than ever, the responsability of a Chef is to guide and not just surprise, thus opening a window onto a new horizon, speaking language that respects the needs of a world that is changing and leaving an important message, especially to a younger public that is challenged to face the changes that all of us are already experiencing.<\/span><\/p>\n

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REALE TASTING MENU<\/b><\/p>\n

Green peas ice cream<\/span><\/p>\n

Carrot<\/span><\/p>\n

Red onions, Vermouth and pink pepper<\/span><\/p>\n

Bread<\/span><\/p>\n

Broccoli leaf and anise<\/span><\/p>\n

Celeriac, hazelnut and cardamom<\/span><\/p>\n

Roasted Savoy Cabbage<\/span><\/p>\n

Fresh ravioli filled with almond in a spicy mushroom infusion<\/span><\/p>\n

Beans and Swiss chard<\/span><\/p>\n

Linguine with red peppers<\/span><\/p>\n

Roasted endive with potatoes and rosemary<\/span><\/p>\n

Radicchio and peanuts<\/span><\/p>\n

Gratin\u00e9e cauliflower<\/span><\/p>\n

Orange<\/span><\/p>\n

\u00a0<\/span><\/p>\n

REALE \u00c0 LA CARTE<\/b><\/p>\n

Trout, bay leaves and almond<\/span><\/p>\n

Eel, lemon, roasted garlic and chilli pepper<\/span><\/p>\n

Roasted squid, pink grapefruit and black olives<\/span><\/p>\n

Grilled lamb ribs and potatoes<\/span><\/p>\n

Chicken salad and lettuce<\/span><\/p>\n

Onion reduction, parmigiano buttons and toasted saffron<\/span><\/p>\n

Sheep ricotta cheese ravioli and water<\/span><\/p>\n

Fettuccelle with red prawns and pink pepper<\/span><\/p>\n

Fusilli with chicken, rosemary, and green pepper powder<\/span><\/p>\n

Pigeon and pistachio<\/span><\/p>\n

Smoked beef tenderloin and potatoes<\/span><\/p>\n

Cold duck and smoked duck water<\/span><\/p>\n

Sea bass, lettuce and capers<\/span><\/p>\n

Licorice granita, white vinegar and white chocolate<\/span><\/p>\n

Essenza<\/span><\/p>\n

Meringue, raspberry and caramel<\/span><\/p>\n

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