The newest outpost of the Francescana Family
Story by Terry Check
Torno Subito Miami, the newest outpost of the Francescana Family, combines Chef Massimo Bottura’s visionary approach with the vibrant culinary culture of Miami. This restaurant brings a dynamic menu featuring classic Italian dishes alongside innovative creations inspired by the city’s diverse gastronomic influences. The focus on storytelling in each dish aligns with the restaurant’s core mission of sustainability and combating food waste, reflecting Bottura’s renowned ethos.
Jacque Pell, the editor of Masquerade Magazine, interviewed the renowned Chef Bernardo Paladini, both enjoying the Torno Subito’s brunch.
Masquerade: What inspired
the concept of “La Dolce
Vita” for Torno Subito’s
brunch, and how is it reflected in the overall experience?
Paladini: We want our guests to feel immersed in the classic 1960s La Dolce Vita era. This theme draws inspiration from Federico Fellini, a major influence on Paladini Bottura. For Bottura, it was essential that this essence be woven throughout the restaurant, from the menu to the décor. The Amarcord Brunch is another nod to Fellini’s iconic works.
Masquerade: How does the combination of rooftop views, a live band, and curated dishes create an ideal Sunday experience?
Paladini: The Amarcord Brunch isn’t just a meal—it’s an experience! To make it truly memorable, we aim to engage all the senses, not just taste. While brunch is available anywhere, few rooftops in Downtown Miami can match the unique combination of curated food and beverage pairings, stunning views and an inviting atmosphere that we offer. It’s something truly special.
Masquerade: What makes the brunch unique compared to Torno Subito’s regular offerings?
Paladini: The dishes are designed for sharing, featuring American classics reimagined with an Italian twist to keep things fresh and exciting.
Masquerade: Signature dishes like “Oops I Burned the Key Lime Pie” and “Waffle Pizza” are playful and bold. What inspired their creation?
Paladini: The Waffle Pizza is no longer on the menu, but the Oops I Burned the Key Lime Pie celebrates finding beauty in mistakes. It’s inspired by Osteria Francescana’s iconic Oops I Dropped the Lemon Tart. The story goes that a chef famously dropped the lemon tart, causing it to shatter. Chef Paladini Bottura embraced the imperfection and decided it would be served that way from then on. At Torno, we’ve simply reimagined the mistake with our own twist.
Masquerade: With classics such as Spaghetti Cacio e Pepe and I Tortellini, how do you modernize traditional Italian dishes while preserving their authenticity?
Paladini: I’m from Rome, and Cacio e Pepe is one of the most iconic pastas from the city. The traditional recipe uses pecorino cheese and black pepper, but I’ve added a touch of Parmigiano to give it a richer, rounder flavor. I also wanted to pay homage to Florida by incorporating my favorite local ingredient: citrus. The aromatic citrus notes add complexity to the dish, enhancing the flavor and inviting guests to enjoy it even more with each bite.
Masquerade: How does the Southeast Coast dish capture the spirit of the brunch, and what makes it a standout?
Paladini: We draw inspiration from the Southeast coast of Italy, particularly Puglia, and add a unique twist by incorporating local ingredients from the Southeast coast of the U.S. as well.
Masquerade: Dishes like the Emilia Burger and Calzone French Toast feel indulgent. How do you balance comfort food with high-end dining?
Paladini: In the U.S., I’ve had the opportunity to experiment with irony and explore the balance between traditional Italian cuisine and the American perception of Italian food. My goal is to merge traditional and non-traditional elements, creating a way to unite people through our cuisine.
Masquerade: How do seasonality and local ingredients influence your approach to dishes such as the Burrata and Tomato Salad or Seabass Porchetta?
Paladini: Our burrata is made locally using milk from Naples, crafted by three Italian brothers who produce fresh Italian cheese daily with Florida milk, delivered to us every day.
Masquerade: The partnership with Dante NYC brings award-winning cocktails to brunch. What was the vision behind this collaboration?
Paladini: We wanted to create the ultimate dining experience, so we paired the best of both worlds: food from one of the world’s top chefs and cocktails from one of the world’s best bars. It’s truly a first-of-its-kind partnership.
Masquerade: With so many drink options—from proseccos to Miami-inspired cocktails—how do you suggest guests pair beverages with their meal?
Paladini: We offer a premium package featuring a selection of signature cocktails from Dante, specially crafted for Torno Subito Miami to complement each course. Additionally, our sommelier has curated a hand-picked wine pairing for every dish.
At the helm is Chef Bernardo Paladini, a longtime collaborator of Bottura, who honed his craft across the Francescana Family restaurants. His leadership at Torno Subito Dubai earned the restaurant its first Michelin star, and now he brings his expertise and creativity to Miami. Paladini’s menu promises to celebrate both tradition and innovation, delivering a dining experience that captures the spirit of Bottura’s philosophy while embracing the vibrant energy of Miami.
Meet Chef Bernardo Paladini
At Torno Subito Miami, Chef Paladini reimagines traditional Italian cuisine with a modern twist. Located on the rooftop of Julia & Henry’s in Downtown Miami, the restaurant features a menu thoughtfully crafted by Paladini to reflect Miami’s vibrant culture, infused with Bottura’s distinctive touch. Drawing from his extensive culinary experience in global hotspots like Florence, Rome, and Dubai, Paladini masterfully combines Italian authenticity with an international perspective.
