Italian gastronomy thrives with new creativity

Italian cuisine is experiencing a renaissance, driven by a new generation of chefs who are blending traditional techniques with international influences. This has led to a more mature and diverse culinary scene, where regional specialties are gaining recognition beyond the well-known dishes like pasta and pizza.

Romito's global adaptation model

Niko Romito, known for his three-star restaurant Reale and his restaurants in Bvlgari Hotels, adapts Italian cuisine to local markets by using regional ingredients and techniques. For instance, in Japan, he incorporates local seafood into his dishes, reflecting Italian culinary principles while respecting local traditions.

Innovation through global experiences

Romito brings new techniques learned abroad back to his Italian restaurant, testing them first at Reale before implementing them in other locations. He manages a large team of chefs and restaurant managers, ensuring consistency across his global operations through regular training and seminars.

Research and development for scalable quality

Romito is developing a research and development center called Campus in the Abruzzes, which will focus on culinary education and the intersection of food, health, and scalable production. His goal is to demonstrate that high-quality food can be produced in large quantities without compromising on quality or tradition.

Democratizing Italian dining with ALT

Romito's more accessible restaurant chain, ALT, aims to provide quality Italian dining that is both popular and democratic. Inspired by his childhood memories of highway food, ALT now has twenty locations in Italy and two abroad, emphasizing the importance of vegetables in both health and gastronomy.

Future of fine dining and advice for young chefs

Romito believes that while traditional fine dining may be evolving, the concept remains relevant, especially for younger diners seeking authentic, local experiences. He advises young chefs to gain experience, avoid rushing into restaurant ownership, and focus on developing a strong culinary identity and vision.