Luciano Monosilio, nicknamed "King of Carbonara", has distinguished himself in the culinary world for his innovative interpretation of pasta. As the founder of "Luciano – Cucina Italiana" in Rome, Monosilio has earned a Michelin star, solidifying his reputation in the gastronomy world.
Biography
Luciano Monosilio, born in Albano Laziale in 1984, is a prominent figure in the Italian culinary scene, renowned for his mastery in pasta preparation, particularly for his interpretation of carbonara, earning him the nickname "King of Carbonara". After culinary school, Monosilio began his career at the Roscioli family restaurant, then honed his skills through internships in the kitchens of Fulvio Pierangelini and Mauro Uliassi. A significant experience in South Africa solidified his talents as a kitchen manager.
Returning to Italy, he worked in Enrico Crippa's three-starred kitchen and started an eight-year collaboration with Alessandro Pipero. In 2012, Monosilio was awarded a Michelin star and named Emerging Chef by Gambero Rosso. In 2014, he received the San Pellegrino Best Chef Under 30 award from the international guide Identità Golose.
Monosilio's cuisine is based on a deep knowledge of ingredients and excellent technical mastery, resulting in intuitive ideas, experimental combinations, and bold flavors. Pasta, a central element of national culture and tradition, is always present in his menus in daring and innovative forms.
In 2018, Monosilio embarked on an entrepreneurial journey with the opening of "Luciano – Cucina Italiana", a restaurant with an in-house pasta factory in the center of Rome. His goal is to democratize quality dining by blending Italian tradition with innovation and modernity, making it accessible to a broader audience.
His restaurant, located in the picturesque Piazza del Teatro di Pompeo, is renowned for its homemade pasta and traditional Roman dishes, including his signature "Carbonara". Monosilio also stands out for his ability to reinvent classic dishes, as evidenced by his interpretations of tongue with Romanesco broccoli and anchovies, and roasted octopus with vanilla-flavored cauliflower.
Luciano Monosilio exemplifies how culinary tradition can be reinterpreted in a modern key while maintaining a deep connection with the roots and culture of the region.
