Named after the Italian phrase for “I’ll be right back,” Torno Subito brings authentic Italian cuisine to life through playful interpretations and vibrant flavours. Inspired by Bottura’s summers along the Adriatic Riviera in the 1960s, the Singapore location - developed in collaboration with the COMO Group - echoes those seaside memories with whimsical touches and ingredients from his home region of Emilia-Romagna.
Since opening, the kitchen has been helmed by Pirozzi, who previously worked with Bottura at Osteria Francescana and led the now-closed Michelin-starred Torno Subito at W Dubai – The Palm.
Originally from Abruzzo in southern Italy, Pirozzi’s passion for food began with his grandmother, a hotel chef. “I was a curious child, always fascinated by the kitchen,” he recalls. “Just before middle school, I told my family I wanted to become a chef.” Supported by his mother, he enrolled at IPSAR G. Marchitelli, a culinary boarding school in Villa Santa Maria - known as the ‘Village of the Chefs’ and birthplace of Saint Francis Caracciolo, patron saint of Italian cooks.
Pirozzi graduated at 17 and launched his career in northern Italy. By 21, he was working at the two-Michelin-starred St. Hubertus under Norbert Niederkofler. “The synergy, discipline, and quality at that level left a lasting mark on me,” he says. He went on to work in Milan, Spain, the UK, Germany, and then China - where he spent four years at Four Seasons Beijing, helping Mio earn its first Michelin star in 2019 and retain it for two more years. After Dubai, he relocated to Singapore to lead Torno Subito’s Asian debut.
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While honoring Bottura’s vision and the Francescana Family ethos, Pirozzi adds a personal dimension to the restaurant’s relaxed, playful spirit. His menus are rooted in authenticity but reimagined with precision, quality ingredients, and bold storytelling. “Torno Subito is joyful and fun. It’s deeply Italian, but not in a predictable way,” he says. “We stay true to Emilia-Romagna’s flavours while elevating them with technique and attention to detail.”
“My cooking is Mediterranean in style: Transparent, seafood-oriented, and ingredient-driven. I don’t like to overcomplicate things. I want the ingredients to speak for themselves.”
- PERSONAL MEMORIES ON A PLATE
- BOTTURA’S INFLUENCE, AND LOOKING AHEAD
Personal Memories on a Plate
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Colazione Siciliana
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Saltimbocca Di Mare
Many dishes on Pirozzi’s new menu are inspired by personal memories, places, and people. “For any chef, a menu is an expression of the self. Every dish reflects who we are,” he says.
Highlights include a Formula Lunch menu and a reimagined Riviera Tour tasting menu, showcasing Bottura’s playful spirit alongside Pirozzi’s signature touches.
Take the Porchetta, for example. “In Abruzzo, porchetta was a beloved weekly treat. My friend’s father made a standout suckling pig version. Mine pays homage to that - rolled with sausage and pluma, dry-aged for at least five days, and served with apple compote and Swiss chard.”
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Maialino Croccante
His Bottone Parmigiana is rooted in childhood ski trips. “My mother always packed an eggplant parmigiana sandwich. It reminded me of home. Now, I wrap that flavour into handmade pasta parcels.”
Another standout: Minestra di Mare, a refined seafood soup made with Mancini Tubetti pasta, red prawns, red snapper, and cuttlefish, finished with basil oil. “It’s inspired by my coastal upbringing and a dish by my mentor in the Dolomites.”
His personal favourite? Ricciola e Melone. “It’s a playful spin on hamachi and melon. Refreshing and fun—just like Torno Subito.”
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- PERSONAL MEMORIES ON A PLATE
- BOTTURA’S INFLUENCE, AND LOOKING AHEAD
Bottura’s Influence, and Looking Ahead
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How does he balance Bottura’s legacy with his own voice? “Massimo is a mentor. Every time I return to Italy, I visit Modena. His words stay with me: ‘Remember everything, forget everything.’ Learn everything, then make it your own. That mindset has shaped my journey.”
Pirozzi also brings his own flavour to Italian aperitivo culture with AperiTorno: a vibrant cocktail programme inspired by the Italian seaside, served with rotating complimentary bar snacks. “It’s casual, generous, and quintessentially Italian,” he says.
Looking ahead, Pirozzi’s Friends of Torno Subito four-hands dining series brings global guest chefs into the kitchen to reimagine Italian flavours through collaborative menus. Past guests include Gucci Osteria and Lisbon’s Alma. “It’s about connection - sharing ideas, celebrating perspectives, and giving guests something new. It builds a real culinary community.”
His parting thought: “A menu should reflect the chef’s soul. For me, it’s always about making people happy through food. That’s the greatest reward.”
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