Teaching staff


Niko Romito

Ristorante Reale, Castel di Sangro (L'Aquila)

Since 2000 he manages, with his sister Cristiana, the Reale Restaurant. The first Michelin Star arrived in 2007, the second in 2009; 43rd position on The World’s 50 Best Restaurants list and Best Italian score (Michelin/Espresso/Gambero Rosso Guides 2018 edition). He authored  Semplicità Reale (Giunti Publishing House, 2009) and 10 lezioni di cucina (Giunti Piattoforte Publishing House, 2015). He established the Accademia Niko Romito school in 2011.

"Per aspera ad astra" - "Through hardships to the stars" (Seneca)

Davide Mazza

Accademia Niko Romito, Castel di Sangro (L'Aquila)

Brought up among the babà al rum of the family pastry shop, he soon understood that cooking was his destiny. After graduating, he started his career from scratch: a kitchen hand, a hotel chef assistant, a movie-set cook. He travelled extensively, then ended up at Gambero Rosso as a teacher: a great experience. His cuisine is characterized by Mediterranean flavors, block colors and strong scents: his food  gives a modern swing to past memories. He has been a teacher-chef  at Niko Romito Formazione since 2012.

We give emotions to people. In every meal there is a piece of us

Gaia Giordano

Accademia Niko Romito, Castel di Sangro (L'Aquila)

After a professional cooking course at Gambero Rosso, her work experience started at Convivio Troiani as head of the Pastry Section, then as Sous Chef. After a short bout at The Glass, in Rome, she joined the Cuoco Nero where she became Chef with Maurizio Santin. She taught at Tricolore and Coquis schools in Rome and  cooperated with I-Food Consulting. She has been working with Niko Romito at the “Unforketable” project since December 2012.

The real voyage consists not in seeking new landscapes, but in having new eyes. (Marcel Proust)

Dino Como

Ristorante Reale, Castel di Sangro (L’Aquila)

Brought up in the family restaurant, he discovered haute cuisine in 2009 at Locanda Liuzzi, in Cattolica. He became part of the Reale Restaurant brigade in the historical premises of Rivisondoli, where he gained work  experience in every section, until he found out what he really liked: pastry and bread making.  He continues to study, explore, experiment, ceaselessly  looking for  new leavening methods and new approaches to restaurant sweets.
Today he is Head of the Pastry, small pastry and bread-making section.

"We are spurred by words and drawn by examples"

Claudio Bellavia

Ristorante Reale, Castel di Sangro (L'Aquila)

Holder of a Catering School Diploma, he set foot in a restaurant kitchen for the first time in 1999. Until 2007 his work experience took him from Park Hotel Laurin, in Bolzano, to Antonello Colonna in Rome, then to the Reale Restaurant.

Here he deepened his knowledge of cooking techniques, in particular as regards meat. Today he is the head of the Meat and Fish Dishes section.

Antonio Angelini

Ristorante Reale, Castel di Sangro (L'Aquila

A Catering School Diploma holder, he started to work in the kitchen in 1996 at Hotel Ambassador in Tortoreto Lido (Teramo). He then worked for Grand Hotel Dino on Lake Maggiore and for three years was the manager of La Pergola Rossa in Pedaso (Fermo)

He arrived at the Reale restaurant in 2009: here he specialized in pasta  and first course dishes, specifically fresh and filled pasta, until he became head of the eponymous section.

"You know the sound of two hands clapping, tell me: what is the sound of one hand?" (Hakuin)

(Italiano) Michele De Blasio

(Italiano) Chef libero professionista


Nicola Fossaceca

Ristorante Al Metrò, San Salvo (Chieti)

Creative haute cuisine marked his approach to the world of food from the very beginning of his career. Nominated Central Italy Best Young Chef in 2009, he received the Promising Young Chef Prize from Paolo Marchi during the Identità Golose congress in 2010 and, in the same year, was included among the Jeunes Restaurateurs d’Europe.

He was awarded his first Michelin Star in 2012.

"My work is a game, a very serious game" (Maurits Escher)

(Italiano) Antonino Maresca

(Italiano) Pastry Chef Maresca

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Antonio Panaccio

Antica Macelleria Romantino, Guardiagrele (Chieti)

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(Italiano) Gianfranco Pascucci

(Italiano) Ristorante Pascucci al Porticciolo, Fiumicino (Roma)

Sorry, this entry is only available in Italian.

Fabrizio Sangiorgi

First Quality Management Srl, Conegliano (Treviso)

After his Catering Institute Diploma he followed various specialization courses in Italy and abroad, among them one on low-temperature (sous-vide) cooking with Pierre Paumel, who taught him this interesting method.
He developed a keen interest for the technological and managerial aspects of cooking, thus becoming a reference point at international level for the sous-vide cuisine.

He teaches at Università dei Sapori in Perugia and Il Gambero Rosso.

Sandro Serva

La Trota dal 1963, Rivodutri (Rieti)

Sorry, this entry is only available in Italian.

Paolo Trippini

Ristorante Trippini, Civitella del Lago (Terni)

He grew up in the countryside of Umbria and, after his High School Diploma,  continued his training at the best Italian restaurants: Arnolfo, Vissani, Povero Diavolo with Riccardo Agostini. When he was  27 he took over the family restaurant established by his grandfather, Giuseppe, in 1963, which under his management became one of the best Italian restaurants.

Love, passion. Being a cook is the best job in the world”
Academics and Experts

Gianni Sinesi

Ristorante Reale, Castel di Sangro (L'Aquila)

He started very young working at the Reale Restaurant in Rivisondoli. He got his sommellier specialization working with  Maurizio Menichetti at the 2 Michelin stars restaurant Da Caino, then came back to the Reale as Chef Sommellier. Awarded with the A.I.S. Abruzzo Best Sommellier 2008 prize, one of Italy’s ten best sommelliers according to the magazine Class, he cooperates with the Slow Wine Abruzzo and  Italiasquisita wine guides.

"I don't like work, no man does, but I like what is in the work: the chance to find yourself" (Joseph Conrad)


(Italiano) Gabriella Girinelli

(Italiano) Dott.ssa Gabriella Girinelli - Medico

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Marco Bolasco

Giunti Editore

A journalist specialized in enogastronomy, his first steps in the culinary world  go back to 1997, when he joined  Gambero Rosso as editor of Gambero Rosso Channel. He was the curator of the Ristoranti d’Italia Guide until 2009, then Editor-in-chief and CEO of Slow Food Editore. Today he's the director of "Non Fiction" at Giunti Editore and curator of Osterie d’Italia guide. He wrote "Cronache Golose" (Slow Food Editore, 2011) and "Ristoranti da Scoprire" (Giunti, 2017).

Raffaele Cavallo

Slow Food

Born in Abruzzo, he started his career at the pasta-making plant Delverde, in Fara San Martino.
A lover of food, cooking, environmental issues and agriculture, he joined the Slow Food Association in 1999 and became the President of its Abruzzi and Molise Regional Branch.
He is a corporate consultant for the agri-food industry.

There is no body but eats and drinks. But they are few who can distinguish flavors” (Confucio)

(Italiano) Anna De Antoni

(Italiano) Dott.ssa Anna De Antoni - Medico libero professionista

Sorry, this entry is only available in Italian.

(Italiano) Roberto Luneia

(Italiano) Laboratorio Analysis Srl (Todi)

Sorry, this entry is only available in Italian.

Gabriella Morini

Università di Scienze Gastronomiche di Pollenzo, Bra (Cuneo)

Holder of a University Degree in Food Science, researcher in Italy and abroad, in 2006 she joined UNISG where she teaches Molecular Sciences and Molecular Bases of Taste.

Author of various publications in international scientific journals she holds two patents, and in the last few years has been dealing with taste  development and education in children.

Andrea Paternoster

Azienda agricola Mieli Thun, Vigo di Ton (Trento)

As a child he was intrigued by the complexity and perfection of bees and their society, so he took over and continued the beekeeping family tradition started by his grandfather in 1921. He makes only single-flower, absolutely pure honeys, with the aim of bringing honey back into the best kitchens and laboratories to match it with the greatest dishes of the Italian gastronomic tradition.

"I’m a beekeeper and this, among other things, gives me the opportunity to come home at night and be proud of the things I can tell my children about my working day"

Nicola Perullo

Università di Scienze Gastronomiche di Pollenzo, Bra (Cuneo)

As a philosopher he studied with Gargani in Pisa and Derrida in Paris. He currently teaches Aesthetics at UNISG. A philosophy of language scholar, he subsequently switched his field of research to food, especially from the point of view of the senses and flavor: the role of subjectivity in judgment, the development of expertise, the relationship between cooking and art.

He is the founder of a philosophy discipline, Aesthetics of Food.

Andrea Pieroni

Università di Scienze Gastronomiche di Pollenzo, Bra (Cuneo)

An ethnobotanist who got his University Degree in Pisa, he has been a researcher and professor at various European universities. He currently coordinates a research team dealing with foraging and cooking traditions linked to edible and medicinal herbs in migrant communities from the Mediterranean and Balkan area.

There i san inextricable link between cultural and biological diversity.” (Darrel Posey)

Angelo Presenza

(Italiano) Università degli Studi del Molise

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Cinzia Scaffidi

Slow Food, Università di Scienze Gastronomiche di Pollenzo, Bra (Cuneo)

A philosopher and historian, journalist and writer, today she has managed the Slow Food Cultural Centre. She teaches “Interdisciplinarity of Gastronomy”  at UNISG, dealing especially with environmental and biodiversity  protection. She wrote “Sementi e diritti. Grammatica di libertà” (Seeds and Rights: A Grammar of Freedom) with Stefano Masini (2007), and ”“Guarda che mare”  with Silvio Greco (2008). Both books are published by Slow Food Editore.

The market is stalling: even those who usually don’t pay are not buying anything” (A farmer from  Monferrato)

Bruno Scaglione

Galleria del Gusto, Slow Food

He got his University Degree with a dissertation on  the chemical and physical properties of  Montepulciano d’Abruzzo Doc wine.
A contributor of Guida del Gusto, he is a sensory analysis and oil processing and production  professor at the Slow Food Master.
An oil and cheese taster, he is the curator of the Slow Food Guide to Extra-virgin Oils for Abruzzo and Molise, and co-authored the Enogastronomic  Guide for  the Chieti area.

I can resist anything but temptation” (Oscar Wilde)

(Italiano) Mauro Taglieri

(Italiano) Studio di consulenza Taglieri Mauro - Sulmona (L’Aquila)

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Caterina Verrigni

(Italiano) Università “G. D’Annunzio” (Chieti-Pescara)

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(Italiano) Fulvio Marcello Zendrini

(Italiano) Consulente di Marketing e comunicazione aziendale

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