Niko Romito never thought of becoming a chef. He had never even cooked before opening his restaurant and did not even know how to cook an egg. He cooked for the first time at Reale in Rivisondoli, Abruzzo, a village of less than 450 inhabitants. His father had opened it as a pastry shop in 1970 … Continue reading Niko Romito and his deceptively simple cuisine at Reale