Foie gras and oil emulsion with squab (2005)

Thirty-something, Niko Romito, with a degree in economics and a practically self-taught chef, opened his restaurant in 1998 in a little town lost between mountains and surrounded by goats. With the help of his sister Cristiana, Niko won the unanimous confirmation of Italian gastronomic critics in a very short period of time creating dishes like this cold emulsion of virgin olive oil and foie gras with roasted squab, thyme and brioche bread, very balanced in its combination of temperatures and flavors.