Pasta GarofaloSince 1789 one of the best Italian pasta brands in the world. With a keen interest in enhancing knowledge, Garofalo sponsors Niko Romito Formazione with the aim to concretely contribute in training new chefs who, through their work, will portray Italy’s excellence in gastronomy all over the world.
Mulino CaputoNow in its third generation of millers, Mulino Caputo is a historic firm based in Naples area. Since 1924 it has been producing top-quality flour for professional cooks, respecting the traditions and values of Naples’ millers art: flour is produced exclusively by additive-free wheat mixing.
Pentole AgnelliThe firm founded by Knight of Labor Baldassarre Agnelli has been making aluminum pots since 1907. Today, Agnelli is the top supplier of pots and pans for Italian restaurants. Its products enhance Italian haute cuisine thanks to continued research in the field of materials and shapes for the firms’ cooking tools.
Università degli Studi di Scienze GastronomicheEstablished in 2004, UNISG is and international training and research centre with students from 60 different countries. A unique university institution, it serves operators whose aims are to renew agriculture, maintain biodiversity, create an organic link between gastronomy and agronomy.
Slow Food ItaliaSince 1986 the Slow Food Italia Association has been dealing with food and all connected subjects: the environment, landscape, rights, health, biodiversity, food culture and relevant policies. Its cooperation with Niko Romito Formazione originated from the desire to enlarge this vision to professional cooks, who play a key role in terms of both consumer education and producers’ support.