Tag: Niko

Niko Romito is the editor of the November issue – Italian Cuisine


Niko Romito signs the new issue of La Cucina Italiana and becomes our fifth ambassador to promote the candidacy of the Italian culinary tradition to UNESCO as a World Heritage Site

La Cucina Italiana arrives on newsstands on November 3 under the direction of chef Niko Romito, the fifth spokesperson for a campaign – which began in July with Massimo Bottura, continued in August with Davide Oldani, in September with Antonia Klugmann, in October with Carlo Cracco and divided into 6 issues until December – which aims to promote the candidacy of the Italian culinary tradition as an intangible heritage of humanity toUNESCO.

The number directed by Niko Romito has 212 pages and is the record ever for the month of November of the newspaper. Inside, the recipes by the chef from Abruzzo, three Michelin stars (the maximum result recognized by the prestigious French guide) and Italian cuisine is celebrated in its most intimate and domestic expressions. Great dishes, yes, but also the recipe of the donut for the snack, chocolate ideas, a special way to make a perfect toast at home, up to haute cuisine tricks such as pepper glaze. It turns out i producers of the chef, but also extraordinary lands such as Maremma Tuscany. And then two fantastic icing on the cake: Luca Guadagnino, a passionate and very expert food director, twice nominated for an Oscar who signs the cover, a longtime friend of the chef, and the young Gianluca Ginoble of the musical group The flight, from Abruzzo like Niko, unveils his memorable lunch. To write about world heritage and food culture Massimo Montanari, one of the greatest experts in our country in the history of food.

In October, the social profiles of La Cucina Italiana counted 1.8 MY total fan followers, marking a + 16% YOY. The site of the newspaper reaches 4.5 MIO of users.

Niko Romito's meatloaf (without eggs) – Italian Cuisine

#OraDiCena: tonight an appointment with Niko Romito


The three Michelin star chef loves simple dishes, such as the meatloaf that he prepares without eggs. Here is his recipe

"It was as if someone suddenly pulled the handbrake while you are driving": the chef Niko Romito thus describes the moment when he had to close his restaurants, pause his plans, stop. He replies to#Dinner time in live Instagram on the page of @LaCucinaItaliana from Casa Donna, the splendid structure in the middle of nature a Castel di Sangro, in Abruzzo, which hosts his Royal restaurant, three Michelin stars. "I believe that the future may be even brighter than the moment we were living, but I am a little afraid of what will happen immediately, when it can be reopened. We will have to rethink the way we do catering, cooking, hosting ”. Think about his restaurant a Beijing, inside the Bulgari Hotel, where the tables can now not accommodate more than two people and where the distance of one meter between guests must be respected, where chefs must always wear gloves, even when handling the pans.

Niko Romito's meatloaf (without eggs)

Meanwhile, from the quarantine, Niko Romito post photos on social networks to answer those who ask them cooking tips: he writes some sentences between the ironic and the truthful on the cartoons with which he then has himself portrayed. For example, one said: "Anchovies, frozen fry", and the chef was in the middle of a snowy landscape. “It seemed like a joke, instead stuffed anchovies I really prepare them like this: I stuff them, they learn them, and I put them in the blast chiller at -20 °. When I decide to cook them, I take them frozen and throw them in boiling oil to fry them. The sudden change in temperature ensures that they remain moist on the inside, while on the outside the crust becomes crisp. " On another billboard it read: "I don't put eggs in the meatloaf". Meaning? "My recipe calls for 1 kilo of minced meat (it is fine for adult bovine and also a little fatty), parsley, expressed and coarsely chopped, Parmesan, crusty bread or crumb of fresh bread soaked in milk (it must be very wet), salt , pepper. Once the whole is mixed we can cook the Meatloaf steam or wrap it in plastic wrap, then in silver paper, place it in a saucepan with water and bake at 120-130 degrees for an hour, an hour and a half. In the end we will get a soft and creamy meatloaf. "

Bread at home with brewer's yeast

"How do we do the bread at home? ”, We ask again. "To make homemade bread, I am not against using the brewer's yeast. Mother yeast is not necessarily synonymous with quality because if you don't know how to use it you can also make a bad bread. Then dissolve the yeast with somecold water (not lukewarm, I recommend) which lengthens the leavening times a little, but which allows to obtain a more honeycombed dough. We knead with flour and salt. We can also add some boiled potatoes mash in the dough to obtain a creamier crumb and a longer lasting bread. Let rise at room temperature (20-22 degrees) until the dough doubles. So let's take it back and give it the shape of a loaf. At this point we have two possible ways: either cover the loaf with a cloth, let it rise to 80% of the volume and then bake it in a ventilated oven at 200-220 degrees, or put the loaf in the fridge and let it rise for twice the time; so I take it off an hour before cooking it and then put it in the oven. In the fridge the leavening is slower but the bread will be lighter and easier to digest. "

Mom's quick noodle

Finally chef Romito also gives us the idea for one fast spaghetti: "This is a dish that my mom always cooks me, spaghetti with anchovies, mint, breadcrumbs and lemon peel. Melt the anchovies (plenty with the quantity because you need to obtain a sort of anchovy paste) over low heat with a little oil, dry the breadcrumbs, grate the lemon peel and make a mince of mint. Add everything and season the spaghetti. Enjoy with a glass of Trebbiano d'Abruzzo ".

#OraDiCena: tonight an appointment with Niko Romito – Italian Cuisine

#OraDiCena: tonight an appointment with Niko Romito


The live appointments with La Cucina Italiana continue: in these days of isolation we keep company with interviews and exchanges of recipes live on our Instragram profile.

Today, March 30 director Maddalena Fossati will meet – virtually – live Instagram, the three-starred Niko Romito.

How to follow the live broadcast?

Follow and participate in #OraDiCena is simple: just connect to Instagram at 17.30 and look for the profile @LaCucinaItaliana. You can comment and ask your questions to the chef and the manageress.

The calendar of upcoming events

March 30: Niko Romito
March 31: Eugenio Boer
April 01: Antonia Klugman
April 02: Fulvio Pierangelini
April 04: Moreno Cedroni
April 05: Norbert Niederkofler
April 06: Antonio Colonna

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