{"id":64490,"date":"2023-06-15T21:02:51","date_gmt":"2023-06-15T21:02:51","guid":{"rendered":"https:\/\/cucineditalia.com\/the-new-season-of-ristorante-reale-casadonna\/"},"modified":"2023-06-28T10:40:45","modified_gmt":"2023-06-28T10:40:45","slug":"the-new-season-of-ristorante-reale-casadonna","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/the-new-season-of-ristorante-reale-casadonna\/","title":{"rendered":"The New Season of Ristorante Reale | Casadonna"},"content":{"rendered":"\n

A summer based on micro-seasonality, biodiversity, and balance: Cristiana and Niko Romito<\/b> reopen Ristorante Reale | Casadonna with a new tasting menu and brand new a la carte dishes.<\/em><\/p>\n\n\n\n

Ristorante Reale | Casadonna: a theater of research and experimentation<\/strong><\/h2>\n\n\n\n

The continuous research carried out on transformation processes for the expression of taste<\/strong> has led to further study of the ingredient itself and the complex system of natural variables that determine it.<\/p>\n\n\n\n

“The vegetable is never the same; it is constantly changing with climate, soil, exposure, and its micro-seasons.\u00a0The vegetable requires special sensitivity and attention to be able to interpret it.\u00a0<\/strong>We have developed our ability to listen to the product and learned to adapt our creativity every day to deal with this perennial change of the ingredient,” says Niko Romito<\/a>.<\/p>\n\n\n\n

The chef paused to analyze how, within the same season, a vegetable changes, just as it changes with\u00a0altitude, microclimate, type of cultivation, and variety.<\/strong>\u00a0He thus narrowed his sourcing range more and more, drawing on the great biodiversity of Abruzzo and neighboring regions. He has thus learned to capture all the changing characteristics of a product at every moment and adapt technique and creativity to them to achieve the perfect balance. A balance that has never proven to be such a dynamic process as it is in this menu.<\/p>\n\n\n\r\n