The restaurant is located in the charming setting of the top floor of La Rinascente on Via Fiume, Rome. The kitchen is in the skilled and ambitious hands of chef Antonio Autiero, born in 1989 in Campania but now an adopted Roman. After years of working with Domenico Stile at Enoteca La Torre in Villa Laetitia, contributing to the restaurant’s achievement of its second Michelin star, Autiero has taken on the challenge of leading the “younger sister” of this renowned establishment.
Situated on the sixth floor of one of the iconic luxury shopping centers in the capital, Enoteca La Torre Fiume offers a more accessible cuisine compared to the other restaurant, yet still curated, clean, and well-presented. Here, the chef enjoys reinterpreting Campanian and Roman cuisines, also offering quick international classics such as avocado toast, club sandwiches, and salads for a diverse clientele not necessarily passionate about fine dining.
Today, however, we focus on the more gourmet aspect of Enoteca La Torre Fiume. Among the appetizers, a reinterpretation of carbonara stands out, with a filling enclosed in a cannolo-like wafer. Fish and field herbs are the stars of the new menu, as seen in the layered fish bandiera and provola with friggitelli sauce, or the sea bass sashimi with beetroot and herbs. Among the first courses, a delicious crustacean risotto with citrus and black lemon powder is noteworthy, as are the ravioli filled with provolone del Monaco, typical of Cilento, in the Nerano recipe.
Among the second courses of the summer menu, there is roasted suckling pig with BBQ sauce, chicory, and potato foam, and a fresh summer salad with citrus dressing that accompanies a delightful low-temperature-cooked amberjack. The journey between Campania and Rome concludes with desserts: a trio of maritozzi filled with cream, custard, and chocolate, and the indispensable baba in the chef’s version.
The chef
Born in Torre Del Greco in 1989, Antonio Autiero developed his passion for cooking thanks to his uncle, a chef in local restaurants. He attended the hospitality school in Castellammare di Stabia, where he was mentored by Enrico Cosentino, the inventor of Scialatielli. Even as a young man, he worked in the kitchens of renowned restaurants on the Amalfi Coast. During his studies, he met Domenico Stile, with whom he later collaborated at Enoteca La Torre Villa Laetitia in Rome, helping to secure the Michelin star. At the end of 2022, Antonio was chosen to lead the kitchen of Enoteca La Torre Rinascente, located on the rooftop of Piazza Fiume with a view of the Pinciano district. His cuisine, with strong Mediterranean roots, is interpreted with creativity and respect, aiming to satisfy customers with tasty and elegantly balanced dishes.
Alessandro Creta
Photos by Officina Visiva