by Giulia Mancini
Every period of life, with a little imagination, can be associated with a flavor or aroma. For chefs it can be a dish, and Luciano Monosilio describes himself this way: "Panzanella, good but arranged when I was very young. Then goose crudo, apple and mustard when the gamble of youth accompanied me to the Pipero kitchen in Albano. Foie gras and Campari for emulation and the desire for growth during the internship at Crippa, in Alba," his carbonara for when the Michelin star arrived at Pipero at Rex, and "a baked pasta timbale for these years of work with Luciano - Cucina Italiana, years of awareness and concreteness."
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