29-03-2019
Niko Romito at Identità Milano 2019 explains the complex process behind the perfect fried chicken (all the photos are from Brambilla-Serrani)
It can be hard to believe, but the obsession of Niko Romito, three stars at Reale in Castel di Sangro (L'Aquila) and part of plenty of projects, so many it almost blows your mind (and indeed, at the end of the speech, he receives the Nuove Sfideaward, for the New Challenges), is, his own words, «making the perfect roast chicken». But why be satisfied with just one chicken? In his lesson, opening the afternoon of the last day in the Auditorium of Identità Milano 2019, he presented a real... henhouse. But only after he introduced his bread, the emblem-dish of this edition of the congress, see Niko Romito’s Bread, here’s the emblem of Identità Milano 2019 («Which is a paradox: it’s an example of my work, but I always invite my pupils to go beyond») and illustrated his own, and his collaborators’ work method: «Like in a department store, we consider every idea and give them a framework».
The chicken served at Bomba
Tortelli at Reale
Romito receives the Nuove Sfide award from Enrico Berto, president at Berto's
Translated into English by Slawka G. Scarso
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Roman, now living in Milan, sommelier, he's reporter of Il Giornale. He's been writing about taste for years