Born in Gragnano in 1989, Domenico Stile developed a passion for cooking as a teenager, thanks to his uncle, chef Franco La Mura. Fascinated by the world of gastronomy, he attended the hotel management school in Castellammare di Stabia, where he met a key figure in his training, Professor Enrico Cosentino: it was he who made him realize, in his third year of studies, that his path would be in haute cuisine. In February 2016, chef Stile took over the kitchen of Enoteca La Torre, a restaurant located in the luxurious Villa Laetitia hotel in Rome. The accolades were not long in coming: after just seven months, the establishment received its first Michelin star, followed by a second in 2022, awards that have been reconfirmed to this day, along with the three forks from Gambero Rosso and the four hats in the L’Espresso Guide.

The decision to collaborate with Martino was driven by a shared aspiration to promote a quality food culture that focuses on well-being without ever compromising on taste, which is essential when dining. Ambient, quick, ready, and healthy dishes must still be synonymous with good and quality dishes, which is why I am truly excited to create recipes that reflect this philosophy, the same that animates the Martino family. The common goal is to spread the culture of Couscous and a message where practicality, versatility, well-being, and taste can be in perfect balance.