by Giovanni Angelucci
It is in Rome's premier urban luxury resort, where the Italian-Spanish marriage of culture and luxury awakens, that the King of Carbonara offers his idea of haute cuisine with flair and rather unique proposals. Those who already know him know the value of portent cuisine Luciano Monosilio, the most authentic tradition made of taste without half-measures in its sign Luciano – Cucina Italiana, near to Campo de’ Fiori, where he also produces his own dry pasta.
