NOT YOUR MAMMA’S PASTA
In collaboration with the king of Carbonara, Luciano Monosilio!
Scala Pasta Bar is a restaurant/bar with an open kitchen where semolina and egg pasta is made from flour from local grains, wishing to bring a different vision of Italian cuisine to foreign countries.
Making Italian dishes does not mean using ingredients from Italy. Chef Luciano Monosilio's research focuses on flavours, and South Africa enjoys an important biodiversity thanks to which it is possible to find many products similar to ours.
The core is sustainability: the future is to use local products in the kitchen and to create a menu that retraces the authentic flavours of Italian tradition.
