Chef Romito aims to enhance Italian street food, addressing low-quality offerings at travel locations. Partnering with Enilive, he created ALT, a scalable solution to deliver nourishing meals reminiscent of haute cuisine. Drawing from his experiences, he emphasizes combining fine dining principles with agribusiness to provide healthier options. Previously, Romito's Nutritional Intelligence program transformed hospital catering into healthier, sustainable meals. Currently, he extends this initiative to improve school canteens in Abruzzo, demonstrating his commitment to high-quality, plant-based nutrition beyond fine dining settings.
"I've always had a great passion for Italian street food, and when I was a child, I used to ask my father if I could accompany him on his car trips so that we could stop along the way and taste something, especially sandwiches," says Romito.
"Whether I'm in the airport or on the highway, the options are very low quality compared to the possibilities. ALT, then, was one solution to a problem."
"The thinking is that haute cuisine and big agribusiness can't go together, but my feeling is that there needs to be dialogue to bring healthier options to more people."
"He uses his fine-dining skills and plant-based knowledge for more than the diners at Reale," says Julianna Angotti.
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