An exclusive one-night event showcased signature dishes from Rome’s Luciano-Cucina Italiana.
This is an excerpt from Lifestyle Asia’s October 2023 Issue.
Since its establishment in 2019, A MANO has always been committed to fostering connections between Filipino culture and global citizens through food and community every day. In line with this, a day of A MANO’s menu was prepared by Luciano Monosilio, the esteemed chef behind Luciano-Cucina Italiana in Rome, Italy. Known as the ‘King of Carbonara’ worldwide, Monosilio was in Manila. Collaborating closely with the A MANO team, Monosilio provided invaluable insights into kitchen operations and contributed to the ongoing refinement of the restaurant’s ever-evolving pasta program.
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Amado Forés, owner of A MANO, said “I had the privilege of meeting Luciano early in his career at Pipero al Rex where he earned his first Michelin star. Over the years, we have kept in touch. So when the opportunity to work with Luciano on A MANO came up, we jumped at the chance and asked.”
Michelin Expertise
“Luciano at A MANO” was an exclusive, one-night event that showcased the signature dishes from Monosilio’s restaurant, Luciano-Cucina Italiana in Rome. Guests had the privilege of savoring the authentic flavors and culinary delights that have made the restaurant renowned in the heart of Italy.
Monosilio developed a passion for cooking from a young age and after completing his diploma at Pellegrino Artusi Catering College, he gained experience at Roscioli Restaurant. He further refined his skills by working alongside renowned Italian chefs such as Fulvio Pierangelini, Mauro Uliassi, and Enrico Crippa. He formed an eight-year partnership with Alessandro Pipero, owner of Pipero Restaurant.
At 27 years old, Monosilio earned his first Michelin star, making him one of the youngest Italian chefs to receive the prestigious accolade. In 2018, he opened his own restaurant, Luciano Cucina Italiana at the heart of Rome near Campo de’ Fiori and stands out as the world’s only restaurant with an on-site pasta factory that produces dry pasta from durum wheat semolina. In 2022, he opened Follie by Luciano Monosilio, a high-end restaurant situated in Villa Agrippina within the Grand Melià Hotel. This year, he introduced Veleno Cocktail Bar & Pasta, a pasta bar located in the basement of Luciano – Cucina Italiana.
A True Taste of Italy
Bringing some ingredients with him, Monosilio started with his Pasta Lollipop – a truffle pasta croquette with truffle béchamel sauce followed by an exquisite Piemontese beef (from the Piedmont region) tartare with soy sauce, karamiso (spicy miso), and hazelnuts. It was a carbohydrate-loaded meal as he prepared two pasta dishes before his most famous dish- a pici (a thick, hand-rolled pasta that originated in Siena) Cacio e Pepe and a tortelloni “Margherita” with ricotta, spinach, and tomato. He prepared Luciano’s Nonna’s Lamb & Potatoes – a dish he cooked with his grandmother (his “nonna”) before serving his Signature Carbonara. Carbonara may be a simple dish but the proper way to make this Roman dish can actually show the prowess of a chef.
Read more by purchasing a copy of the Lifestyle Asia October 2023 magazine via SariSari.shopping or select newsstands in National Bookstore and Fully Booked. Subscribe to the E-Magazine via Readly, Magzter, and Press Reader.
Photos courtesy of A MANO.
