What do you owe your homeland, Abruzzo?
Everything. Isolation, respect, honesty. Local products. Everything.
Is there anybody who changed your life and career?
Valeria Piccini from restaurant Da Caino in Montemerano: she was a great teacher, the only one with whom I did an apprenticeship.
Can you describe a typical day of work?
It starts with a double espresso and then it takes different directions based on the moment. I try to spend as much time as possible in the kitchen of the Reale: I have two service shifts, between one and the other I go out for a run along the river and then with my team I dedicate myself to researching and developing new dishes for Reale and Spazio and to all the other projects we're developing as a group. When there are courses in our professional school, the Niko Romito Formazion, I go to follow (or teach) lessons, I spend time with the students and teachers. In the days we're closed, I travel and try out restaurants, or take care of all the things we're behind on, often a lot. We have a whole system to keep up with: apart from Reale and the school in Casamadonna there's a hotel, and then we have Spazio Rivisondoli, Spazio Roma and Spazio Milano (a chain of restaurant-labs managed by the students and graduates of the Niko Romito school - editor's note*), as well as Bomba Napoli. My sister Sabrina manages Spazio Roma. And there are two big projects we are about to launch. We'll present the first on October 19th at La Sapienza University in Roma: it's called "IN-Intelligenza Nutrizionale", it's an interdisciplinary protocal in collaboration with La Sapienza, GioService group and e hospital Cristo Re and it revolutionizes hospital catering services with potential applications in any collective catering service.