of Gastronomic Sciences. “For me, Carpigiani is the leader in the gelato
field, so we signed a partnership that today is growing and entails a lot of research on how to continue improving the gelato and the processes that lead to a product that embodies taste, lightness and health,” he says. Te collaboration between Romito and
Carpigiani goes beyond the standard client- manufacturer relationship as the Carpigiani experts and professionals also hold classes and lessons in the Accademia teaching and educating students in the use of their technology and approach. Working with Carpigiani equipment with its
advanced technology and devices, he says, enables the processing of ingredients that result in a fluffy and creamy texture. “In all my gastronomic offerings, gelato is proposed in the classic way, paying tribute to a long-lasting tradition yet presented in the most contemporary way,” he says. “Te idea is to create different experiences associated with the gelato. For example, my iconic Bomba Niko Romito, which we also serve filled with gelato, has become a bestseller in a very short time.”
New plans In addition to his restaurants in Italy, Romito has established a working relationship with Bulgari Hotels, dating back to 2017 and the first opening in Beijing. It received a Michelin star in 2019 and was followed by openings in Dubai (awarded two
In all my gastronomic offers, gelato is proposed in the classic way, paying tribute to a long- lasting tradition yet presented in the most contemporary way
Niko Romito
stars in 2022), Shanghai – which also received a star – then Milan and Paris. Tere will soon be openings in Rome, Tokyo, Miami, and Los Angeles. It is a project that requires continuous research
on new recipes. “It’s a never-ending trip into the Italian gastronomic tradition, which includes countless dishes in all their regional variants. You can expect different menus, although following the same guidelines and inspiration: a true Italian cuisine with a pure, uncompromised taste, lending the palate elegance and pleasure,” he says. “I want clients who enter the Bulgari Hotel and eat at Il Ristorante Niko Romito, whether in Moscow, China, Dubai, Paris or anywhere else in the world, to walk out feeling they have been to Italy, even if they’ve never set foot on Italian soil.” Already with several restaurants under his belt, Romito continues with ambitious plans for the future. “I’m most looking forward to the opening of the Campus, a completely new and unique international university hub in Abruzzo, dedicated to food in its widest sense: nutrition, cooking, managing, food industry,” he explains. “I’ve already created an Accademia where
I teach the new paradigms of a modern cuisine but the Campus will allow me to move a further step into transmitting and developing knowledge, concerning not only cooking, but also the entire food system."
Aliworld 49
BRAND WATCH
1946 180
Founded in 1946 Carpigiani is celebrating 76 years in business
An international sales network with 180 distributors
500+
The company has an extensive network of more than 500 service centers
carpigiani.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100
