SPAZIO NIKO ROMITO BAR E CUCINA incarnates Niko Romito’s concept of the great Italian tradition in hospitality, an Italian-style bar equipped with a restaurant-scale kitchen, A blend of Italian café, osteria serving homecooked food, tea room, deli and cocktail lounge, showcasing a range of products and experiences that are emblematic of chef’s research and vision, that aims to become a new model of italian urban catering.
Choice of fare is ample, and quality and simplicity are paramount. Flanking some of my most popular items – BOMBA in its sweet and savory versions, Fried Chicken, PANE (our signature bread) and sliced bread with a variety of condiments – is an array of vegetable dishes, soups and salads, as well as Abruzzi cheese and cold cuts. On the restaurant front, the menu revisits traditional Italian dishes with an eye on precision and lightness and a fresh, contemporary feel. You can also purchase bakery products freshly made at the PANE (“bread”) workshop in Castel di Sangro. Executive Chef Gaia Giordano
Bomba is a stuffed ball of fried yeast dough that comes in a sweet or savory version.
The sweet variety has its roots in the Romito family tradition: it was actually chef Niko Romito’s favorite dessert in the 1970s, when he visited his father’s bakery and pastry store at Rivisondoli. The savory version is the outcome of significant research into the kneading, leavening and frying techniques.
Bomba is a blast of flavors and textures yet is also featherlight and easy, a true, all-Italian street food that is both traditional and contemporary, popular and gourmet, laid-back and painstakingly prepared.
Pure enjoyment at any time of day, the savory version comes with seven different fillings, the sweet one with three.
Niko Romito’s signature fresh bread is emblematic of the chef’s culinary philosophy: just three ingredients – water, flour, yeast – for the quintessential food, simple and timeless.
PANE Niko Romito is handmade in Abruzzi and has years of research and dedication behind it. Its water content is extremely high and the leavening process is slow and leisurely. There are two ‘brown’ versions from Solina and Saragolla flour, ancient wheat varieties typical of central and southern Italy, and a white version with potatoes, which increase shelf life. All three versions feature a toasted, crunchy crust, soft, moist and creamy inside, and delicate acidity enhancing the micro-aromas and fragrance released during the baking process.
Scrumptious and easy to digest, bread plays a key role in our subs and snacks, on the breakfast menu or at the restaurant, and is available for takeout.
Niko Romito’s chicken is fried whole.
The classic with a modern twist: we aim to respect meat quality while maintaining tastiness.
Our poultry is exclusively free-range, sourced from select breeders. We lengthily marinate the chicken in a blend of spices and herbs prior to steaming and fast-frying it for 10 minutes in high-oleic sunflower oil for greater delicacy and wholesomeness. Finally, we serve it crispy fragrant on the outside, piping hot and tender on the inside.
Niko Romito fried chicken is more than just a recipe – it’s a cue to shared enjoyment and laid-back, finger-licking pleasure.
There’s a reason it’s such a popular and beloved item: wherever you are, it makes you feel at home. No fuss or formality; no knife and fork. Only friends, family and you.