23-01-2017
Niko Romito, chef at Reale Casadonna in Castel di Sangro (L'Aquila), has just finished an effective lesson from the stage of Madrid Fusión, the congress José Carlos Capel founded in 2003. During his ponencia the chef from Abruzzo focused on the principles behind his philosophy and on a new dish that gives a new appearance to lentils. Romito will speak at Identità Milano on Monday 6th March, at 2.15 p.m.
Four years exactly have gone by since Niko Romito last appeared at Madrid Fusión, the oldest congress in the industry, this year reaching its 15th edition. In 2012, the chef from Abruzzo focused his lesson on extraction. This time he chooses simplicity, sencillez in Spanish. These two terms are not contradictory, in fact, one is the evolution of the other because, as journalist Marco Bolasco finely explained when introducing him on stage: «Romito’s simplicity is the result of a complex process, of the desire of removing the surface in a ceaseless search for the best. Of extracting, sculpting and then offering a dish in a very serious play that has pleasure as its ultimate goal». «I’d like to thank José Carlos Capel and Julia Pérez», started Romito, assisted in Madrid by the faithful Dino Como, «for inviting me here once again and most of all for visiting my restaurant and try me cooking. This is not a banal thing, given I work in Castel di Sangro». Not in Milan or Rome. Still, his region, now lashed by snow and earthquakes, is heavenly: «It’s in Central Italy», he adds to uninformed Spanish people, «because in just a few kilometres you move from the seaside to the hills, to the mountains; there’s an incredible variety of ingredients of all kind. On top of 3 parks and 32 reserves, which form one of the greenest areas in Europe».
SHADOW MAN. Behind Niko Romito, Marco Bolasco, director of the gastronomy section at publisher Giunti and Slow Food
LEGUME IN THE FUTURE. Lentils, hazelnuts, garlic and white truffle, a new dish from Niko Romito at Madrid Fusión
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
by
born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt