They will bear the signature of the great chef Niko Romito the menus of the cuisine of the Bulgari hotels, on the occasion of new Italian restaurant openings around the world. The chef from Abruzzo - three Michelin stars to his credit with the Royal of Castel di Sangro, among the 50 World's Best Restaurants - will be in charge of a series of venues for the well-known hotel chain.
It starts in late September from Beijing, then Dubai in October and, finally, Shanghai in December: all Bulgari 5-star hotels will have a dining concept based on "authentically Italian cuisine, updated in light of contemporary needs and techniques"-the chef explained.
The kitchen will also carry the image of Italy around the world, an identity that is synonymous with quality and attention to detail.
Signing off on the design of the interior as well as the rooms is architect Antonio Citterio, which made the spaces highly recognizable, characterizing them with a typically Italian taste.
Bulgari hotels' cuisine: the made in Italy of taste
The gastronomic concept brought to you by Romito in the Bulgari hotels is fundamentally based on Italian raw materials: simple products, humble ingredients, emphasized in dishes where the technique and wisdom of the know how to cook.
Here is an example of a Bulgari menu:
- Pure broth to start with;
- Appetizer with a grand tour of the regions of Italy;
- Revisited versions of tagliatella al ragù, cotoletta alla milanese, pasta spezzata with octopus and potato, tuna in oil, and, finally, tiramisu.
In short, the typical Italian dishes will take center stage, but don't think they will remain the same, because the chef is reintroducing them in new and appealing versions.
An unfailing element on Romito's menu is bread, a testament to a 100% Italian food culture. Condiments and bottoms rule the day: such as grated Parmesan, a drizzle of raw oil on minestrone, or a drizzle of balsamic vinegar, just to name a few.
The secret of cooking in Bulgari hotels? Technique, passion and a close-knit team
Niko Romito boasts for this new project a close-knit and proven team of professionals, carefully selected by the chef and entrepreneur himself. His collaborators, who are present in the various global locations of the extra-luxury restaurants, all come from the same school of thought as himself and can boast important experience in the industry.
These are. Diego Ottaviani, former executive chef of the Italian Restaurant in Macau, who will be in charge of the kitchen at the Bulgari Hotel Beijing; James Amicucci, born in 1986, already working alongside Romito right at Reale, and who will be in charge of the Bulgari Hotel Dubai Restaurant; Claudio Catino, class of 1984, formerly at Ristorante Berton in Milan, will lead the kitchen at the Shanghai location.
For each venue Romito has also selected chefs, sous chefs and pastry chefs. For months, Romito's team has been preparing in the creation of the dishes that will be part of the menu, marked to ensure that every guest of the Bulgari hotel can fully experience great Italian cuisine, with its atmosphere, sophistication, well-being and culture of eating well: a code of taste that makes our country one of the most appreciated in the world.
You want to work in the restaurant industry? Choose the Professional cooking course and the Master's degree in food and wine criticism organized by Italian Food Academy.
Cover image: lamadia.com
