Since 2017 Carpigiani Gelato University has been offering courses in partnership with Niko Romito Formazione of Castel di Sangro (AQ). Two days of classes on gelato in restaurants with the instructor Cristian Bonfiglioli who will work alongside the students of the prestigious school of Advanced Culinary Training founded by Michelin three-star chef Niko Romito.

A program designed to break gelato out of the confines of the dessert menu and make it a protagonist of the menu as a whole, returning to its origins when it was a delicious food served at the most prestigious tables in Europe.

Located in the multifunctional Casadonna Reale complex, the Niko Romito Formazione school offers a 10-month training course that takes aspiring chefs from the classrooms of the school to the stoves of Spazio, the restaurant-workshop where students take their first steps in the working world, taking on the responsibility of a fully-fledged kitchen. The integration with the activities of the Reale restaurant, the collaboration with prestigious companies and the numerous spin-offs created by the school (Spazio restaurants, Bomba and the Nutritional Intelligence project) make Niko Romito Formazione the ideal place where future chefs can learn the basics of contemporary Italian cuisine and at the same time the most innovative techniques, not to mention participate in projects with a strong experimental and social value.