"What is carbonara for me? I would say mostly a traveling partner. It has accompanied me throughout my professional career since the beginning." Luciano Monosilio, former chef of Rome's Pipero restaurant, now with his own restaurant - Luciano - on the edge of the heart of papal Rome, behind Campo de' Fiori, a Michelin star acquired while still very young, defines in this way what this first dish is for him.
He was also renamed King of Carbonara, sort of the emperor of the genre. His signature dish that characterized him.
