Niko Romito brings his method to the canteens of Abruzzo: advanced techniques, scientific validation and superior nutrients compared to traditional cooking
In the collective imagination, canteens are not exactly synonymous with quality. Everyone will remember the disgusting tragicomic adventures dating back to ancient times when, hungry after hours of boring lessons in elementary or middle school, we showed up in the refectory. We would have eaten anything at that time. Yet, punctually, the hunger vanished, replaced by the stomachache of dishes that were at best overcooked, at worst containing “unwelcome guests”.
But a new project could change this negative perception of school canteens. Depression cooking, controlled steam, brine for vegetables. Techniques that normally belong to haute cuisine arrive in Abruzzo’s school canteens thanks to #iomangioascuolaa project promoted by the Region in collaboration with the Group Niko Romitothe Academy of the three-starred chef, the regional ASLs and local universities.
From Michelin stars to school canteens
The goal is radically rethink collective catering by applying the same principles of rigor, quality and attention that characterize high-end restaurants. It’s not about bringing sophisticated dishes to schools, but about transferring a method: one that allows you to preserve nutrients, enhance the natural taste of foods and guarantee economic sustainability.
«Food is tradition, but also the future, health and sustainability», explains Romito. «Thanks to innovative techniques we have demonstrated that even the simplest recipe can combine taste and well-being. Applying this approach to school catering means concretely investing in the future of children.”
Scientific validation that makes the difference
What distinguishes #iomangioascuola from other similar projects is the rigorous scientific validation. The food technologist Roberto Luneia analyzed the recipes in the preparation phase, detecting nutritional values up to eighteen times higher than traditional cooking. The cooking methods of the Niko Romito method they better preserve vitamins and bioactive compounds, while reducing the formation of harmful substances.
The next one clinical validation conducted by the Universities of L’Aquila, Teramo and Chieti-Pescara confirmed the positive impact on the organism: reduction of the glycemic index, lower inflammatory response and favorable effects on gene regulation linked to inflammatory processes. Objective data that transforms a gastronomic intuition into a scientific protocol.
The method also allows the waste recovery and process standardization allows you to maintain high quality while respecting the limited budgets of collective catering. An operating manual with technical sheets and recipes will remain the heritage of the Abruzzo Region as a basis for future guidelines.
The new school canteens
The project fits into the broader vision of the Niko Romito Group, an ecosystem in which haute cuisine, training, research and production are in constant dialogue. At the center is the Ristorante Reale, three Michelin stars, flanked by Casadonna, home of the Academy that trains the professionals of tomorrow.
But the activity extends to formats such as ALT Taste Stationdedicated to quality catering on the move, BOMBand consultancy for Bulgari Hotels in the world. #iomangioascuola represents the most ambitious application of this philosophy: demonstrating that quality, health and sustainability can also coexist in public catering, building a model that can be replicated on a national scale.
