Remember this name: Romito.
Known in Italy for his three-star restaurant, the Reale, in Castel di Sangro, in Abruzzo, he has become the ambassador of committed gastronomy at the service of all.
To discover
Our selection of ten nugget champagnes at less than 40 euros
Failing to be able to offer a utopian "take, and eat it all", this altruist multiplies initiatives to adapt his know-how to a less elitist consumption.
“The
Italian cucina povera
is by nature a modest, authentic cuisine, made from local, simple products,
he specifies.
My mission is to share the results of my experiments to democratize access to healthier food.
This autodidact, whose creative freedom is not limited by any straitjacket, has developed techniques to obtain a more ultimate expression of the products.
His credo?
"Remove the superfluous, in particular enhance the taste by eliminating the fat."
Little butter in his risotto.
It is the addition of water and rice starch that gives its creaminess, this expensive gourmet lightness...
This article is for subscribers only.
You have 61% left to discover.
Flash Sale -70%
Offer available until February 28.
Without engagement.
I ENJOY IT
Already subscribed?
Login