Photos By Scott Roth
Chef Giulio Rossi
To be unabashedly Italian, one’s world must be rooted in food. Just ask Tuscany-born chef Giulio Rossi, who, despite countless accolades, holds formative memories of savoring pure, honest ingredients close to his heart.
“Growing up along the Maremma coastline, food was always at the center of family life. It wasn’t about fine dining — it was about connection, seasonality and simplicity. At 16, I was drawn to the kitchen because it felt like a place where I could express that,” the now 64-year-old chef recounts.
San Lorenzo
“I’ve always had a clear sense of what I wanted to cook and how I wanted to serve people. I wasn’t interested in following someone else’s vision; I wanted to create my own. Opening my restaurants gave me the freedom to do that from the very beginning,” Rossi says.
That mix of determination and talent resulted in a legacy of restaurants in Italy, such as the iconic Ristorante Mario Fiesole, which he owned for 18 years, and seafood-centric Panacea, which earned a coveted Michelin star under his leadership. Despite his growing fame as a chef, the acclaim never altered his approach.
“It was a huge honor, of course, but it didn’t change my cooking,” Rossi says. “If anything, it reaffirmed that staying true to your instincts and focusing on quality, simplicity and care can lead to something special. I don’t cook for stars; I cook for people.”
San Lorenzo outdoor patio
Rossi’s following continued to grow — first in Italy and then in London, where he relocated after one of his two daughters was accepted to the prestigious Royal Ballet School. Today, both are professional ballerinas.
Most recently, Rossi made the move to Miami, arriving in 2024 as the executive chef of Cotoletta, then opening San Lorenzo, an intimate restaurant, in May.
The two restaurants pride themselves not only on exceptional cuisine — thanks to Rossi’s gift for elevating humble recipes with seasonal ingredients — but also on distinctive dining experiences that set them apart in Miami’s competitive culinary scene. Cotoletta serves only one dish: the namesake Milanese-style veal cutlet that’s golden, crisp and deeply satisfying, paired with two sides. San Lorenzo takes things a step further by offering no menu and instead asking diners just one question: “Carne o pesce?” (“Meat or fish?”)
Photo By Gaby Cuadra
‘Si Papa’ Lasagna
“Trust is the heart of the experience,” Rossi explains. “It reminds me of how we eat in Italy, where a chef or a nonna simply says, ‘Let me feed you.’
I wanted to bring that spirit to San Lorenzo. The no‑menu concept invites guests to let go and truly enjoy.”
To be pampered with Italian warmth and generosity while enjoying a meal that feels like a cross between your nonna’s kitchen and a Michelin-starred dining room is an experience diners don’t soon forget.
That magic carries through to the setting, with crisp white tablecloths, fresh flowers, Venetian lighting and warm wood tones throughout. A 30-seat patio overlooking Little River awaits those craving an al fresco evening.
“To me, the space should feel like part of the meal; it sets the mood before the first bite. With San Lorenzo, we wanted it to feel transportive, almost like you’ve stepped into a hidden corner of Lake Como,” Rossi says. “That sense of calm, elegance and quiet beauty — it’s what we tried to channel in the lighting, the textures, the way the room flows.”
For those opting for pesce, that might mean the San Lorenzo Linguini, a seafood pasta with lobster and prawns in a rich lemon sauce, while carne may arrive in the form of Rossi’s legendary
“Si Papa” Lasagna, a dish he grew up eating.
“It was always a Sunday ritual growing up. The smell alone brings me back to my mother’s kitchen in Maremma,” he says.
San Lorenzo
He named it after his older daughter, who would eagerly reply, “Si, Papa,” whenever he asked if she wanted seconds. The dish has even inspired his latest venture: 3190, a restaurant serving only lasagna, which opened in Miami’s Coconut Grove in July.
Rossi admits that, despite decades in the kitchen, his passion hasn’t dimmed. That is where he still finds his roots — and his future.
“I wake up wanting to learn, to taste something new, to connect with people through food. The kitchen still feels like home, and every day, there’s something worth discovering.”
Photo Courtesy Of San Lorenzo
Vitello Tonnato
Serves 2
Ingredients
• 1.25 pounds veal leg (eye of round)
• 2 carrots
• 1 onion
• 2 celery sticks
• 2 garlic cloves
• ²⁄₃ cup olive oil
• salt
For The Tonnato Sauce:
• 6 oz. mayonnaise
• 10-oz. tin of tuna
• 6 anchovies
• 1 tablespoon capers
• caperberries, for garnish
Instructions
Step 1
• Remove some of the fat from the veal, then marinate with olive oil, salt and garlic.
• Set aside. Meanwhile, cut the vegetables into medium chunks and place in a bowl. Add the olive oil, then transfer to an oven tray.
Step 2
• Heat a casserole or grill pan until very hot.
• Sear the veal on all sides until properly browned.
• Transfer the veal to the tray with the vegetables and roast in a preheated oven at 375°F for 10-15 minutes, until the veal is browned on the outside.
Step 3
• While the veal is cooking, prepare the sauce.
• Blend all the sauce ingredients until smooth.
Step 4
• Let the veal cool completely.
•Once cool, slice thinly, plate and top with as much sauce as desired. Garnish with caperberries
Tips
• Covering the tray with aluminum foil while cooling helps retain moisture and keep the veal juicy.
• For best results, the veal should remain pink in the center.
• Refrigerate and enjoy the next day.