24-10-2014
A photo published on his Facebook profile, Niko Romito stares at the sky and the rooftops in Rome, a premonition of the new Spazio restaurant-workshop that will open on November 20th inside Eataly Roma Ostiense, a project which he will present today at Salone del Gusto, next to Oscar Farinetti. In Torino, the chef from Abruzzo will hold an important lesson on meat, tomorrow at noon. This will be followed by a presentation of his wine Pecorino Terre Aquilane 2013 Feudo Antico per Casadonna
Niko Romito is back with his team after a satisfying trip to Sao Paulo in Brazil. As a guest of Consorzio di Montepulciano d’Abruzzo delle Colline Teramane he made the people and the press from Sao Paulo go crazy. Now he puts to use the few days left until Reale a Casadonna opens again to focus with decision on Salone del Gusto in Torino, where he will divide himself between presentations and lessons. These trips are a bit of a luxury because «In this moment», he explains, «there are so many different things we’re doing, that leaving Castel di Sangro has a cost. But to me, going to the Salone is like going to Identità Golose: ever since I’ve been a chef, I never missed it».
Today at the Lingotto you will present the new Spazio inside Eataly Roma, in Ostiense. It is the first urban chapter of the restaurant-workshop project that we already launched in Rivisondoli and Salina. A natural extension of our Scuola di Formazione. A hangout for ideas where one can experiment, grow and produce culture.
As for style, Spazio at Eataly Roma will recall Spazio in Rivisondoli (photo): simplicity and good food culture
Tomorrow at noon you will also hold an important lesson on meat. I will mostly speak about cooking at controlled temperature. The theme is important because roners are becoming what chillers where some ten years ago: the industrial use is gradually becoming a domestic one. In this lesson I would like to explain what happens to a specific meat when it is treated at different temperatures. And restate that this is certainly not the only possible way in which to cook meat.
Fondant pigeon and pistachio, a great dish in the menu of Reale-Casadonna in Castel di Sangro (L'Aquila), 3 Michelin stars
In the menu of your restaurant there are many meat dishes. For instance an exemplary “Fondant” pigeon with pistachio. Meat is in the veins of Abruzzo’s tradition, even though we are using more and more fish. The pigeon to which you refer is cooked in a stock made with the same bird, which is then cooked: I sacrifice one animal to cook ten. I call it “fondant” because the temperature at which I cook it, below 70°C, is such that it keeps all the juices inside while the toasting cooks the skin without starting Maillard’s reaction. The absence of the crispy skin outside gives continuity, allows the pigeon to “melt” the inside of the meat with its external case. A device that helps me to concentrate on the central essence of the product.
The heroic vineyard of pecorino in Casadonna
Right after the lesson, you will also present your wine (more info here). Terre Aquilane 2013 Feudo Antico per Casadonna. It’s a risky experiment because it is the pecorino produced with the “highest” grapes in Italy, the highest vineyard in Abruzzo.
Gabriele Zanatta’s opinion: on establishments, chefs and trends in Italy and the world
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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