Reale Casadonna

Niko Romito is developing a new way of cooking, focused on chasing the idea of a model for Italian cuisine, a product of the combination of fine dining and the most original among our culinary inventions: the trattoria. These theoretical concepts substantiate the entire food offer of the Reale.

We experienced it firsthand with a dinner which led us through the chef’s brand new dishes. Simple on the outside and sharply tasty, the food’s complexity doesn’t stem from the layering of the single elements but from their essential synthesis that aims at absolute purity. It’s easy to spot Romito’s creations: they will always have a peculiar style and identity. 

Carlo Passera

classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it