Niko Romito

Self-taught chef who took over his family's trattoria in Rivisondoli in 2000, transforming it into one of Italy's most acclaimed restaurants. Earned first Michelin star in 2005, second in 2007, and third in 2013. Known for his 'Extraction, Concentration, Exaltation' philosophy — minimalist yet deeply complex. Relocated to the 16th-century Casadonna monastery in Castel di Sangro. Also runs the Spazio culinary project training young chefs.