- Haute cuisine knows how to speak to young people.
And to prove it is Niko Romito, chef and soul of the Reale restaurant, three Michelin stars in Castel di Sangro in Abruzzo, who will be in New York at the United Nations on March 19 to discuss food and the Mediterranean diet with about three thousand young people.
This was announced by Romito himself on the occasion of the launch, in Milan, of the "+ che Svizzeri" campaign on Swiss cheeses.
"I am happy to talk about cooking with the new generations and in an international context - Romito told ANSA - also because since I chose to offer a 100% vegetable menu at the Reale, it is precisely young people who reserve a seat at the table. Among the three Michelin star restaurants in Italy mine is perhaps the one with the lowest cost, 190 euros for 15 courses served in a rhythmic way,
in order to also allow those who work in the restaurant sustainable work shifts.
The result is a brand of sustainable luxury from an economic point of view and a close-knit team that works there.
And last Saturday, at lunch, my sister invited me to look into the dining room: the clientele was all under 40, as if it were a pub!
And everyone is well informed about the ancient grains chosen for bread, the lower ecological footprint of vegetarian diets, the value of artisanal transformation into cheeses and cured meats, the landscape and taste values of Abruzzo".
my sister in the dining room invited me to look into the dining room: the clientele was all under 40, as if it were a pub!
And everyone is well informed about the ancient grains chosen for bread, the lower ecological footprint of vegetarian diets, the value of artisanal transformation into cheeses and cured meats, the landscape and taste values of Abruzzo".
my sister in the dining room invited me to look into the dining room: the clientele was all under 40, as if it were a pub!
And everyone is well informed about the ancient grains chosen for bread, the lower ecological footprint of vegetarian diets, the value of artisanal transformation into cheeses and cured meats, the landscape and taste values of Abruzzo".
A menu that is the result of research and innovation, as evidenced by the steam-cooked bread from the Romito laboratory giving nitrogen which extends life and fragrance up to 30 days.
"A revolutionary choice also in putting it on the menu as a separate dish, giving value to that symbolic element of the history and future of man's food on which the Mediterranean Diet is based.
For years - says the chef from Abruzzo who signs the Bulgari Hotel catering - I have been collaborating with the FAO and with the La Sapienza University of Rome to improve public catering.
From hospitals to schools, the food offered should offer a correct nutritional intake without sacrificing quality and taste, as well as teaching how to eat.
In these offices, however, the ingredients have many incoming checks, few outgoing ones.
With the researchers of La Sapienza we defined a project, which later became part of the FAO Guidelines, to ensure that the most innovative cooking and conservation techniques also safeguard the quality of the dish actually served to patients and school groups". (ANSA)