{"id":1458,"date":"2023-05-25T13:54:43","date_gmt":"2023-05-25T13:54:43","guid":{"rendered":"https:\/\/niko-romito.site.strattic.io\/?page_id=1458"},"modified":"2025-10-15T08:24:24","modified_gmt":"2025-10-15T08:24:24","slug":"gruppo-niko-romito","status":"publish","type":"page","link":"https:\/\/www.nikoromito.com\/en\/gruppo-niko-romito\/","title":{"rendered":"Niko Romito group"},"content":{"rendered":"
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Niko Romito group<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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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 \u2013 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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ALT Stazione del Gusto<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tThe first ALT was born in 2018 in Castel di Sangro, along the Stata Statale 17. The second store opened in December 2021 in Montesilvano (Pescara). In september 2023, in Viale America in Rome, from the collaboration between Accademia Niko Romito and Enilive, the third store inaugurated the series of new openings in partnership. Alt Stazione del Gusto is a comfortable and informal catering model, where you can stop for a pleasant break, have lunch, dinner or have a snack or breakfast and buy takeaway food.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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BOMBA Niko Romito\n\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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An authentic Italian street-food format based on the \u201cBomba\u201d, 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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accademy
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spazio Niko Romito Ristorante<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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\u2019s philosophy characterizes the service, cuisine and furniture.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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spazio ristorante didattico
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SPAZIO training restaurant Rivisondoli\nSpazio Rivisondoli is located where Reale Restaurant used to be. In 2013 it became the training restaurant of the Accademia Niko Romito (the chef\u2019s Vocational Culinary Academy), where the public can taste the students\u2019 cuisine.<\/p><\/div><\/div><\/div>

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spazio Bar e Cucina Roma<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Spazio Bar e Cucina it is an Italian caf\u00e9 with food service. The culinary offer combines the idea of contemporary Italian restaurant with the Italian classic caf\u00e9. 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Bulgari Il Ristorante \u2013 Niko Romito\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Il Ristorante \u2013 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\u2019s 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Casadonna<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Casadonna is a 16th century former monastery in Parco Nazionale d\u2019Abruzzo, 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\u2019s wine.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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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\u2019s 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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laboratorio Niko Romito<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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laboratorio
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Making good, light and healthy products and offering quality in a more extensive, more democratic way. The useful creativity inspires the work of Laboratorio Niko Romito and translates into a unique line of leavened products, biscuits, baked goods, jams and nectars that interpret the traditional Italian taste, lightened in fat and sugar and certified BIO and VEGAN OK since 2020.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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laboratorio Niko Romito Milano<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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accademia Niko Romito<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\u00abI created this school because I am convinced that, particularly in the catering sector, there is a need for integrated and complete training that teaches aspiring chefs not only to cook, but also to understand what they cook. At the Academy\u00a0I teach my students to be creative while respecting the essence of food. But I also teach life in the kitchen and in the brigade, teamwork. For me, this means being cooks\u00bb. Niko Romito\n

The Niko Romito Academy is a school of advanced training and professional specialization dedicated to the world of catering and cooking. A 450 square meter structure surrounded by nature, in a wing of a former 16th century monastery in Castel di Sangro, in the heart of the Abruzzo, Lazio and Molise National Park. A classroom for theoretical lessons, two cooking workshops, a bakery and pastry shop, a vineyard and an experimental apiary are the environments that make up the school. It is here that aspiring chefs have the opportunity to experience a training path that becomes professional.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tfundamental moment of the training path of the students is represented by the\u2028didactic restaurant in Rivisondoli (AQ), where the students manage the structure for a month under the guidance of a chef tutor. The experience at the didactic restaurant is in fact an educational accelerator, in which each student experiences immersion in the direct activity of a real restaurant, getting to know all the aspects of the restaurant business. The guys design the menu, calculate the food cost, cook and serve in the dining room, telling the customer about each dish brought to the customer in person.\nAt the end of this period, the students who pass the third test will complete the course with six months of curricular internship at Spazio Roma or Spazio Milano, at the Reale di Castel di Sangro, or in a Niko Romito restaurant of the Bulgari chain or in catering establishments of national level connected to the Academy.\n\n\n\n\n\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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campus Niko Romito<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Campus aspires to train a new generation of cooks who can write the new paradigm of collective catering, exploring the field of nutrition and transformation technologies of cooking and agro-industry. The application and
implementation of the Niko Romito Method in mass catering will mark an
important change of pace.<\/p>

It is a field-testing method, certified by the University of Rome \u2018La Sapienza\u2019 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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