Niko Romito, the chef who dreamed of another gastronomy

Chef Niko Romito at Casadonna, a former 16th century monastery that he has transformed into a ten-room hotel, gourmet restaurant and cooking school, in Castel di Sangro, in the heart of the Abruzzo National Park. PDS

The three-star hotel in Reale, in Abruzzo, pays as much attention to the culinary creation of its luxury restaurants as it does to thinking about the future of food for the greatest number.

It’s like biting into a cloud, both soft, vaporous, deliciously flavored with citrus fruits and vanilla. The pandolce, a creation related to the panettone of quadra Niko Romito, is a treasure of consoling gluttony like a hug. It also performs the miracle of being lighter than the traditional Italian version since a large part of the butter is replaced by extra-virgin olive oil and an emulsion of organic almonds.

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Simple or chocolate, the pandolce, made in the artisanal “Laboratorio” of Castel di Sangro (Abruzzo) is served as a welcome to Casadonna, a former monastery of the XVIe century on the heights of the city converted in 2011 by Niko Romito and his sister Cristina into a hotel with ten rooms with a refined charm. He also plays sweets in his restaurant Reale, three Michelin stars since 2013. Addicts also order it online (shipping throughout Europe) and buy it or…

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