Spazio Roma by Niko Romito
“Some people and stories keep waiting for the moment of their lives, their secret ingredient, until they realize that the secret ingredient is hidden within themselves, and that’s the art of cooking”
ROME, Italy . November 2015
Today, Wednesday 18th of December was one of the most special and important days in my life. I say this because after four years dedicated to pursue my Design and Management BBA at Parsons,(and doing another 2 years previously in Economics and Business school), I’m graduating this month ! If you have been following me since the beginning of Chicmuse.com -2010/2011- you will know for sure how I have always been dividing my time between school and all the amazing work projects I normally do.
Getting experience and education at the same time, has been one of the greatest decisions and life paths I could have chosen. I’m sharing this now with you because I believe that this type of philosophy is applied to Spazio Roma, a project by renowned 3 Michelin Stars Niko Romito. This space is dedicated to his students at the Fondazione. In here 12 students are allowed to experiment and innovate at the “Lab-Restaurant” located at the top of Eataly (how cool is that!) but never forgetting their respect for Italian Cuisine. This encourages the students to keep learning and sharing it with the public, just like I did it with Chicmuse and Parsons. Learning while experimenting is the connection I share with these young and upcoming talents.
Spazio Roma is a gastronomic workshop open to all who wish to discover and savor the traditional Italian dishes prepared with the best raw materials but in an innovative way. A modern kitchen then, but at the same time popular that perfectly summarizes research, technique and creativity.
The space is distributed as follows: seventy seats and twelve young cooks who run the lab-restaurant from the kitchen to the hall; providing food of great quality, but affordable. There is a sense of contemporary sparkle and immediate flavor in style with Niko Romito’s training
My favorite dish was the Tortelli di ricotta, distillato di pomodori, acqua di capperi e cucunci , an hommage to Niko Romito’s 3 michelin restaurant Reale. Since the first bite, I felt the perfect equilibrium in flavors. There was a natural balance between the lightness of the ricotta cheese combined with the acidity of the cappers water. A truly perfect combination achieved by the young chefs.
I encourage you all to visit if you happen to be in Rome this holiday season. If you are going to Italy, food and the Gastronomic experiences must be a point of special attention in your Checklist.
“Mangiare per vivere e non vivere per mangiare” Italian Proverb
SPAZIO Roma c/o III° Piano EATALY
Piazzale XII Ottobre 1492, Roma
Info & Reservations : 06.90279240