The grandson of world-renowned painter Carlo Maria Mariani, chef Luca Natalini has been working in kitchens since he was 14 years old. Autem is the Latin word for "and furthermore," which Natalini interprets as “the urgency of communicating something that has not yet been said.” Natalini subscribes to the French ideal of the cuisine du marché; the day’s ingredients are shown daily on a list at the restaurant’s entrance. Among his signature dishes are pasta in bianco, with laurel decoction, plum vinegar, honey and vermouth, and a salad of smoked eel cooked in salt.