Pasta, always pasta,
very strongly pasta.
Pastificio
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Pasta is a product that is increasingly the prerogative of a discerning and aware consumer who wants quality and traceability, and it is Luciano Monosilio's key ingredient, so much so that he only includes dry pasta in the first courses of his menus.
The idea of the Pastificio was born in 2018 with the opening of the restaurant Luciano - Cucina Italiana: it is in fact the distinguishing feature, probably one of the very few places in the world that has an in-house laboratory producing dried durum wheat semolina pasta.
The idea is to enhance the universal reference of Made in Italy and Mediterranean culture. Dry pasta remains an artisanal product, prepared with quality semolina carefully selected by Chef Monosilio, using bronze dies, and a slow, low-temperature drying process to preserve its nutritional values, protein content and organoleptic properties.
Production in Pastificio has improved recipes and focused on specific formats, which can be purchased in design packs at restaurants, online and in the company shop, where it is possible to view production processes and have access to pasta tasting.
