Chef's global approach to Italian cuisine

Niko Romito, a celebrated Italian chef known for his three-star restaurant Reale, talks about how he shares Italian cuisine worldwide by using both classic dishes and local ingredients inspired by the regions where his restaurants are located.

Adapting dishes to local contexts

While some of Romito's signature dishes remain the same across his restaurants in Bulgari hotels, others are modified to reflect local products and traditions, such as incorporating ingredients unique to Japan or China.

Collaboration with local producers

Romito stresses the importance of understanding local markets and often works with teams and producers in each region to guide his culinary choices. He notes that learning about a new area is an ongoing process that continues even years after a restaurant opens.

Testing innovations at Reale

Techniques and ingredients discovered during his travels are first tested and refined at Reale, his Italian restaurant, before being adapted and simplified for use in his other locations. This process of innovation fuels his creativity and is based on the knowledge he gains through travel and collaboration.