Italian Cuisine World Summit :: Dubai



Casa Reale, Castel Di Sangro

Nov. 8-9 - Guest at


Emiliano Bernasconi & Alessandro Salvatico

Hosting Chefs


Niko Romito was born in Castel di Sangro on 30 April 1974.  He is the owner and chef of the Ristorante Reale in Castel di Sangro, at its new Casadonna headquarters.He is a self-taught chef. He is the head and educational director of  “Niko Romito Formazione”, a professional Cooking School accredited by the Regione Abruzzo.While Niko Romito was studying Economics in Rome, his father decided to turn the family Pasticceria (pastry shop), in the little village of Rivisondoli in Abruzzo, into a restaurant. It was here Niko’s early career started, when he would come home on weekends and summers to help in the family business.

After his father’s death in 1999, Niko decided to change career and left his college studiesto become a chef. He moved to Venice to study at the Etoile and completed stages with chef Valeria Piccini and Salvatore Tassa. For a few months he worked at El Celler de Can Roca restaurant in Girona in Spain. On returning to Abruzzo he refurbished (with the help of his sister Christiana) and renamed his family restaurant and Reale was born.

The following decade has seen this talented young chef rise to great critical acclaim. His dishes focus on quality regional ingredients prepared using modern techniques, artistically presented in a minimalist style.

In 2007 the restaurant was awarded its first Michelin star and a second Michelin star followed in 2009 ensuring the place of this little village of only 684 inhabitants, on the gastronomic map.

He moved to the new restaurant, Reale-Casadonna, in Castel di Sangro (AQ), 10 km far from the original one, in August 2011 when he opened. It is an ex Monastery on the hill, Casadonna, surrounded by gardens, a vineyard and an orchard. The restaurant has about 30 seats.

In May 2012 he opened in Casadonna the cooking school “Niko Romito Formazione”.

In November 2013 the restaurant was awarded its third Michelin Star.

In addition to his restaurants and cooking school, Niko also launched two projects that are both dear to his heart last year: “Spazio” and a web project called “Unforketable”, where Niko shares his personal view of traditional Italian cuisine. Spazio is an experimental laboratory-restaurant where Niko’s students are given the opportunity to cook under his supervision and in turn, get to share in the restaurant’s profits. It is a temporary pop-up restaurant that was opened in Reale’s original location and in Rome and Sicily. Next year, an additional location will be established in Milan as part of Expo 2015.

In the gastronomic Italian guides he is among  the best Restaurant in Italy: GUIDA ESPRESSO 19/20 GUIDA GAMBERO ROSSO TRE FORCHETTE 93/100.

In collaboration with



Technical Partners
Media Partners
Produced by