Valeria Tummolo in Terrazza Bernini

Right in front of Piazza Barberini stands the grand 5-star hotel Sina Bernini Bristol.
Take the elevator up to the rooftop, and you’re greeted by one of the most stunning terraces in all of Rome — Terrazza Bernini.

As soon as I step out onto the rooftop, bar manager Valeria Tummolo welcomes me with a warm smile. With a light, confident step, she leads me toward the terrace and begins to share her pride in the place.

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“Rome has many beautiful terraces,” she says, “but Terrazza Bernini offers a full 360-degree panoramic view. It feels as if there’s no higher place to be. What makes it truly special is the open-air setting surrounded by greenery, the gorgeous colors of the Roman sky, and the fact that you can enjoy both top-quality drinks and the finest sushi in one spot.”

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The terrace wraps around the restaurant, offering plenty of space to relax. Look down, and you’ll see the magnificent Triton Fountain right below,  look up, and the historic skyline of Rome stretches out in full view.

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At sunset, the Eternal City glows in shades of gold, and once the sun dips below the horizon, the night comes alive under the stars with a DJ setting the perfect upbeat vibe.

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You can enjoy not only the classic Italian aperitivo but also signature cocktails inspired by Japanese ingredients. Thanks to a collaboration with Japanese chef Tetsuo Nagano, who oversees the restaurant Il Vizio, guests can pair their drinks with delicate Japanese appetizers and authentic sushi. A rare indulgence you won’t find anywhere else.

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A Japanese-Style Spritz That Changed the Game

The first drink Valeria recommended was her Umeshu Spritz. Normally, an aperitivo spritz in Italy comes with the usual suspects — potato chips and olives. But at Terrazza Bernini, things take a delightful turn. Out came a bowl of spicy wasabi crackers and kaki no tane (little crescent-shaped rice crackers), a snack combo that every Japanese person knows and loves (and, I’ll admit, one of my personal favorites).

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The moment the pale amber spritz was set on the table, a gentle yet vibrant aroma of plum rose from the glass, wrapping the air in elegance. One sip, and the mellow sweetness and tang of aged umeshu flooded my palate, followed by the crisp, fine bubbles of prosecco pulling everything into balance. The spicy kick from the wasabi snack played perfectly against the drink’s sweetness,  an addictive pairing.

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For me, umeshu always brings back memories of my grandmother making her own every year. In Japan, it’s long been a homemade staple,  sweet but never heavy, loved in many settings. At izakayas, you’ll often find it served on the rocks, the classic way to enjoy it.

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Here, that familiar umeshu has met Italian prosecco and been reborn as a spritz,  a small but brilliant revolution. Often made with a shochu or sake base, umeshu carries the umami and rich aroma of ripe plums. Paired with the clean, refreshing edge of prosecco, the combination is nothing short of magic. Valeria’s creativity genuinely blew me away.

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Umeshu Spritz
Umeshu, Prosecco, Seltz

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Still speechless from the surprise, I watched as she smiled and said,

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“What’s fascinating about Japanese ingredients is that they’re completely different from what we have in our own culture. That difference  that contrast  is exactly what makes them blend so beautifully with Italian cocktail culture.”

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The gentle sweetness and tang of the umeshu bring out layers of umami, while the lively sparkle of prosecco wraps around it. 

It keeps the light, easy-drinking feel of a classic spritz, but with a soft whisper of Japanese aroma. Honestly, if I ever see an Umeshu Spritz on a menu again, it’ll be my first order without a second thought.

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“Japanese ingredients have a delicacy to them, and a quiet strength,” she went on. “Take sake-based cocktails, for example,  when you balance the dry and the sweet, they can pair beautifully with food.”

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Her words made perfect sense the moment I took another sip. It’s as if she listens to each ingredient, understanding its character, and then transforms it into a cocktail that brings out its fullest expression.

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Signature Cocktail  - YUGEN

Flipping through the menu, I find everything from timeless classics to bold, original creations. The signature cocktails make generous use of ingredients sourced straight from Japan,  shochu, sake, matcha, yuzu, and more.

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Nagomi
Shiso Cachaca, Mirin, Banana, Lime

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Kyoto Fizz
Gin, Homemade Matcha Green Tea Syrup, Yuzu

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One drink in particular caught my eye, a cocktail called Yugen.

It’s a mix of Japanese Akashi whisky, Pedro Ximenez sherry, and a roasted barley shochu called Aokage.

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Valeria described it with a playful glint in her eye, slipping in a little metaphor as she spoke.

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“There’s the Japanese whisky, a brand I truly care about, and the shochu, which has a bold personality that represents Il Vizio itself. Then I add Spanish sherry, full of spice and character. This was actually a special bottle I first discovered during my sommelier course. Together, these ingredients reflect my career. If I were a drink, I think I’d be Yugen sweet, toasty, and full of layers.”

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Yugen is like a creative twist on a Manhattan. The sherry brings rich raisin and woody notes, while the whisky and shochu add depth, almost like the rings of a tree building layer by layer. Muscovado sugar made by boiling down sugarcane juice, is packed with minerals and gives the cocktail even more complexity. On top of that, it’s garnished with a house-made cherry, plump and full of flavor.

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The balance is impressive, bold yet delicate, complex but easy to enjoy. It’s the kind of cocktail you don’t forget.

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Yugen
Japanese Whisky, Sherry, Shochu, Muscovado, Bitter

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Every Cocktail Tells a Story

So how does Valeria dream up her creations? She smiled gently before answering.

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“When I make a cocktail, I combine taste, story, and aroma,  every element has to come together. The menu is a story in itself, and there needs to be a logical flow, a kind of storytelling  to capture the guest’s imagination. Each drink has its own clear personality so that they’re all distinct, catering to different tastes and moods.”

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Her inspiration comes from all over  magazines, local markets, and chance encounters with new ingredients.

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“I especially love playing with herbs, spices, and spirits,” she added.

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Her menu proudly features classics like the Manhattan and Daiquiri, but what really stands out is the Martini section, seven variations in total, Martini, Dirty Martini, Gibson, Vesper Martini, French Martini, Espresso Martini, Chicago 51.

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It’s a lineup any martini lover would be tempted to conquer in full. Just looking at the drinks list, you can sense the depth of her experience and the finely tuned sense of balance she’s honed over the years.

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A Career Honed on the World Stage

Valeria is a bartender with a wealth of experience and a career that spans both Italy and abroad.

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“I started down this path when I was about 15 or 16. I was balancing school and work, but from the very beginning I approached it with real passion. I began working alongside some of the most influential people in Italy’s bartending scene, and later expanded my career to the international stage.”

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Over the years, she has worked behind the bar in a wide range of settings,  from luxury seaside resorts to lively street bars, Michelin-starred restaurants, and prestigious five-star hotels. She has traveled the length of Italy, from north to south, before spending two years in London and a period in Miami, USA.

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“The hardest part was leaving behind the cities and friends I had grown close to. But in recent years, I’ve especially enjoyed working with start-ups.  It's so rewarding to watch a place grow from nothing.”

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What keeps her going is her calm and composure in any situation, and the belief that you should never think you’ve “arrived”  there’s always room to keep sharpening your skills.

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“The market is always evolving, so it’s important to keep updating yourself with the times.”

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Valeria is also a certified sommelier, with a strong reputation for her ability to pair cocktails with food.

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“When pairing cocktails with Chef Nagano’s dishes, I adjust my approach depending on the dish. Sometimes you need contrast, other times the cocktail should act like a partner that elevates the flavors.”

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For the delicate, multi-layered plates that Chef creates, Valeria’s cocktails serve as the perfect accompaniment, enhancing the lingering notes of each dish. Together, they strike a beautiful harmony,  two distinct voices blending into one shared vision.

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Her Philosophy and Passion

Sitting at the bar with Valeria behind it, you quickly lose track of time. Comfort and joy blend together, and before you know it, hours have passed. Behind her warm and cheerful personality lies a strong, clear philosophy,  one shaped and sustained by a deep love for the craft of bartending.

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She’s been drawn to bars since she was a child, when she used to play “bartender” for fun. That early fascination has since grown into a career that’s taken her to the world stage.

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“I love everything about this job. It combines creativity with social connection, and teamwork is essential. What I especially enjoy is being part of the best moments in someone’s day,  when people gather, share smiles, and enjoy themselves. My role is to provide a comfortable space and a special experience. There’s nothing more rewarding than that.”

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For Valeria, a bar is far more than a place to serve drinks.

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“When people come to the bar, I want them to relax, have fun, forget about their daily routine, and connect with others. A bar is a place where people meet. There’s nothing more beautiful than the moment two strangers start talking at the same table.”

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With every sip, you can feel her sensibility and the refined skill she’s honed over the years, alive in each and every drink she serves.

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For more about Il Vizio, don’t miss our article on Chef Nagano, check it out here!

The Innovation and Essence of Chef Tetsuo Nagano: A Japanese Culinary Reimagined in Rome

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