Michelin-starred chef Niko Romito pioneers a cooking method based on “food transformation”. In the academy he founded with the Science and Nutrition Department of the Sapienza University in Rome, he introduces healthier cooking techniques and trains new chefs on his philosophy.
Romito’s method consists of seven techniques that preserve vitamins and antioxidants, use low temperatures to stop bacterial growth, and keep foods soft and juicy. In this method, food waste is also reduced.
Romito describes his technique as highly innovative, as it suits financial sustainability. “We worked to ensure that these processes also maintain a controlled “food cost” – which is extremely important in a facility like the hospital,” says the 3 Michelin-starred chef.
Saying that the central role in our menus should be given to seasonal vegetables in order to prevent food waste, Romito underlines that when a properly cooked vegetable is combined with the right ingredients, a more delicious, healthy and sustainable meal can be obtained from other products that are currently used and that negatively affect our health. “My advice to people at home is to eat more vegetables and think outside the box. When it comes to cooking them, vegetables can be both fun and delicious,” says the celebrity chef.



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