Reale

“We are a true ‘workshop’ where material, research, simplicity, and taste interact to give life to the Italian cuisine of tomorrow.”

Pigeon and pistachio; absolute of onion, parmigiano, and toasted saffron; and gratiné cauliflower.

Niko Romito is self-taught and intimately connected to the region in which he was born, grew up, and developed. He started in Rivisondoli, in his family’s patisserie, later turned into a restaurant, where he returned due to his father’s health problems, leaving the studies in economics he had begun in Rome. Since 2000 he and Cristiana, his sister, have been the protagonists in the restaurant Reale, which eleven years later they moved to Casadonna, a former sixteenth century monastery in Castel di Sangro.

The kind of cuisine that you’ll appreciate here is the product of study and research. Attention for raw materials, high levels of catering, and the pleasure of discovery cohabit in the best way, and this translates into an original minimalism, in which the balance between taste and imagination dominate. Gianni Sinesi oversees the wine cellar in Reale, in the spaces where once stood the Casadonna stable: about 8,500 bottles of wine of over 500 labels, mainly from Italy and Europe, with a particular presence of wines from Abruzzo.