Italian chef creates a culinary symphony using local ingredients

As the first blush of spring paints cities in soft hues, chef Niko Romito is once again redefining gastronomic borders at the Bvlgari Hotel Beijing and Shanghai. His latest spring menu, unveiled at the hotel's Il Ristorante — Niko Romito, is more than a seasonal offering, it's a testament to how fine dining can serve as a bridge between cultures, translating local ingredients into the universal language of flavor.

For Italian chef Romito, local ingredients are not mere commodities but dialects in a global culinary conversation.

This ethos is vividly expressed in dishes like Yellow Croaker with Artichokes and Mint in which China's prized yellow croaker — known for its delicate texture and light sweetness — meets Italy's artichokes, rendered in velvety purees and crispy textures. "When I discovered this fish, I immediately liked its taste and texture, and I wanted to combine it with the artichoke, widely used in Italy, especially in my region," he says.