Gaetano Torrente

Coming Up

At Al Convento - Casa Torrente, Gaetano Torrente serves as chef co-owner, while Pan e Coccos di Gaetano Torrente, since 2019, extends that same working identity into a second format. The two roles point to a kitchen practice that reaches beyond a single room without losing its center. One is anchored in the restaurant house in Cetara; the other carries his name as an independent expression of the same approach to cooking.

Where They Are Now

As chef co-owner, Torrente’s job combines authorship with responsibility for the room around the plate. The dishes — The Cetara Pack, Vegetable Bolognese, Vegetable Genovese, and Anchovy Sauce — show a kitchen working through familiar forms with attention rather than display. The list suggests a steady vocabulary: local references, recognizable structure, and a preference for flavors that hold up under direct treatment.

Signature

Gaetano's signature dishes include Carbonara with Colatura di Alici, Spaghetti with Traditional Anchovy Drizzle from Cetara, The Cetara Pack, Vegetable Bolognese, and Vegetable Genovese. The set makes clear where the kitchen’s priorities sit: not in theatrics, but in flavor built from recognizable forms and a strong tie to Cetara. Carbonara with Colatura di Alici and Spaghetti with Traditional Anchovy Drizzle from Cetara give the list its clearest local reference points, while The Cetara Pack, Vegetable Bolognese, and Vegetable Genovese show range within a consistent working language.

In Their Words “The kitchen for me is home, passion and pride.”