Luciano Monosilio

9th – 13th Jan

Murra, #2

Known as the ‘King of Carbonara’ (some accolade in a city that bleeds egg yolk), Luciano Monosilio has become the defining voice of contemporary Roman cooking, creating a bold new culinary dialect while respecting the capital’s fiercely proud traditions.

Awarded his first Michelin star at the age of 27, Luciano worked his way up through Italy’s most garlanded kitchens, from Uliassi*** (no. 34 in the World’s 50 Best) to Piazza Duomo*** (no. 42), before opening the eponymous ‘Luciano – Cucina Italiana’ on Campo de’ Fiori.

The ‘next gen’ trattoria has its own micro-pastificio (pasta lab). The dried pasta that he produces onsite is of the highest order, and features regularly on his intuitive, often experimental menus alongside the likes of ‘Roasted Veal Breast alla Fornara’; and ‘Sheep’s Milk Ricotta & Chocolate ‘Girella’’.

Forks at the ready. It’s time to go full Alberto Sordi…