07-02-2024
Niko Romito's lecture at Identità Milano 2024 will be on Monday 11th of March, at 2.30 p.m., at the MiCo Auditorium
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"My professional life, ever since I started, has been all about disobedience": this is how Niko Romito answers, with a smile that can also be detected by listening to his voice through a telephone, when we ask him if he feels in any way involved in the theme chosen for the 19th edition of the Identità Milano Congress, scheduled from the 9th to 11th of March. There is no innovation without disobedience - Revolution today: in this presentation, our director Paolo Marchi talked about the sense and intentions of this new theme for the congress.
For many editions of Identità Milano, and it could not be otherwise, Niko Romito has been a constant in the programme, in this 19th edition too. He will hold the first lesson on Monday 11th March, in the afternoon, from 2:30 pm. Of course will not anticipate the content of his masterclass, but as we get closer and closer to the start of this year's three-day event, we interviewed him to listen to his point of view on the cue that we will propose to the over 100 speakers who will take turns on the MiCo stages.
For those who know the early days of Romito's career as a chef - before the Michelin stars for Reale Casadonna, before the establishments that are now part of his constellation such as Spazio, ALT, the restaurants in the Bulgari hotels - that reference to the disobedience of the early days is clear: it is the story of a student at the university in Rome who, on his way to Rivisondoli to close down, in agreement with his family, the trattoria run by his recently deceased father, decides instead to take over together with his sister Cristiana, and try his hand as a self-taught cook, gradually turning it into a restaurant until it gained three stars in less than 15 years.
"When I decided to do this job, I first disobeyed the idea I had had of my future until the day before, which was to be a financial broker, never having cooked in my life. But with that choice I also went against the pressure of my family, who thought it would be very difficult to continue running the trattoria in Rivisondoli, which was considered to have no future. It was a first step of total disobedience."
Romito at Identità Milano 2023
How important is the concept of innovation for you? I believe that innovation is the essential lymph for me: I live off creativity and research. Those who know me well, who have seen my path, know that it has always been characterised by choices in which innovation played a crucial role, together with hard work and constant research. After all, when I think back to when the three stars arrived, I could have stopped, rested a little on my laurels, while that goal gave me strength, responsibility, but also the awareness that I could say and do something truly innovative. For me, innovation is pure energy. It is the petrol in my engine. This also means taking many risks because disobeying and innovating require brave choices. Today, it's easier, because I have much more experience, awareness, and ability to communicate my innovations, compared to my first steps: when I decided to move Reale from Rivisondoli to Castel di Sangro, for example, I took a huge risk. But I was convinced, perhaps with a hint of presumption, that I could create a place capable of attracting many people, and I knew that to succeed, I had to innovate and write something that was uniquely mine.
Identità Milano 2021
And among your colleagues? Who more than others made you think you were facing a real innovation? I'll start in the distant past, because I'm happy to remember that moment: it was 2003, my kitchen was still very simple, and nobody knew me. It was a time when, to improve, I was taking two or three-day cooking courses and at the end of one of these courses I dined at Massimiliano Alajmo's, at Le Calandre. After dinner, I got in the car to drive home and I remember that I had a thousand ideas in my head, I was aware of how much I still had to grow, but also of how many beautiful things I could do. That dinner gave me a new vision of where taste and cooking could go. I also recall my experience in Copenhagen, in 2012, at Renè Redzepi's first Noma. I was struck by many things there: the idea of team, research and training, the service model and the timing of the dishes, and the all-embracing experience one had from entering the restaurant until the end of the meal. Finally, without going into the quality of the food, I must say that the choice of Eleven Madison Park in New York to move, at the height of its success, from a cuisine that dealt with a wide variety of ingredients to an entirely vegan proposal was a great demonstration of strength and courage. But it was a choice that required strong concepts, to support the disruptive choice of a chef who wants to take an entirely new direction, is riskier and more strenuous than the previous one.
Identità Milano 2019
Translated into English by Slawka G. Scarso
by
Journalist, based in Milan. At 8 years old, he received a Springsteen record as a gift, and nothing was the same since. Music and food are his passions. Author and broadcaster at Radio Popolare since 1997, since 2014 he became part of the staff of Identità Golose Instagram: @NiccoloVecchia
Franco Pepe with Paolo Marchi, at Identità Milano 2024. All photos are by Brambilla-Serrani
René Frank, executive chef of Coda, a 2 Michelin-starred dessert restaurant in Berlin, on the auditorium stage at Identità Milano 2024. All photos are by Brambilla-Serrani
Malena Martinez, scientist, co-director of Mater Iniciativa, an interdisciplinary, gastronomic and cultural organisation dedicated to investigating, preserving and sharing Peru's enormous biodiversity (All photos are by Brambilla / Serrani)