{"id":552,"date":"2016-03-31T14:35:29","date_gmt":"2016-03-31T14:35:29","guid":{"rendered":"https:\/\/www.lucianomonosilio.it\/?p=552"},"modified":"2023-02-01T16:38:27","modified_gmt":"2023-02-01T16:38:27","slug":"luciano-monosilio-la-cucina-e-lavoro-la-parte-spettacolare-ce-ma-non-e-tutto","status":"publish","type":"post","link":"https:\/\/www.lucianomonosilio.it\/en\/2016\/03\/31\/luciano-monosilio-la-cucina-e-lavoro-la-parte-spettacolare-ce-ma-non-e-tutto\/","title":{"rendered":"Il Fatto Quotidiano | Chef Monosilio, \"cooking is work, the spectacular side is there but it is not the all.\""},"content":{"rendered":"<div id=\"fws_6af6f44759cff\"  data-column-margin=\"default\" data-midnight=\"dark\"  class=\"wpb_row vc_row-fluid vc_row\"  style=\"padding-top: 0px; padding-bottom: 0px; \"><div class=\"row-bg-wrap\" data-bg-animation=\"none\" data-bg-animation-delay=\"\" data-bg-overlay=\"false\"><div class=\"inner-wrap row-bg-layer\" ><div class=\"row-bg viewport-desktop\"  style=\"\"><\/div><\/div><\/div><div class=\"row_col_wrap_12 col span_12 dark left\">\n\t<div  class=\"vc_col-sm-12 wpb_column column_container vc_column_container col no-extra-padding inherit_tablet inherit_phone\"  data-padding-pos=\"all\" data-has-bg-color=\"false\" data-bg-color=\"\" data-bg-opacity=\"1\" data-animation=\"\" data-delay=\"0\" >\n\t\t<div class=\"vc_column-inner\" >\n\t\t\t<div class=\"wpb_wrapper\">\n\t\t\t\t\n<div class=\"wpb_text_column wpb_content_element\" >\n\t<div class=\"wpb_wrapper\">\n\t\t<p><em class=\"story__author\">by Barbara Giglioli<\/em><\/p>\n<p>\"Until a few months ago I didn't have a kitchen at home either, I don't need one anyway, I live at the restaurant.\" This is told while drinking a glass of red wine by Luciano Monosilio, a little more than 30-year-old chef at the Michelin-starred Pipero at Rex Restaurant in Rome. A gavetta in the most prestigious restaurants and an envied career for his young age. The chef, born in Albano Laziale, after hotel school made his debut in his twenties in the Fratelli Roscioli kitchen. He then had the chance to work with Mauro Uliassi and Fulvio Pierangelini, while also passing through Crippa's three-time starred restaurant in Alba, Piazza Duomo.<\/p>\n<p>&nbsp;<\/p>\n<p>Continue reading on <a href=\"https:\/\/www.ilfattoquotidiano.it\/2016\/03\/31\/luciano-monosilio-la-cucina-e-lavoro-la-parte-spettacolare-ce-ma-non-e-tutto\/2597245\/\">IlFattoQuotidiano<\/a><\/p>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>","protected":false},"excerpt":{"rendered":"di Barbara Giglioli \u201cFino a qualche mese fa non avevo nemmeno la cucina a casa, tanto non ne ho bisogno, vivo al ristorante\u201d. Lo racconta sorseggiando un bicchiere di vino...","protected":false},"author":1,"featured_media":698,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-552","post","type-post","status-publish","format-standard","has-post-thumbnail","category-rassegna-stampa"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Il Fatto Quotidiano | Chef Monosilio, \u201cla cucina \u00e8 lavoro, la parte spettacolare c\u2019\u00e8 ma non \u00e8 tutto\u201d - Luciano Monosilio<\/title>\n<meta name=\"description\" content=\"Chef Monosilio racconta i retroscena della professione, tra talent, futuro dell&#039;alta ristorazione e la storia della sua carbonara\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lucianomonosilio.it\/en\/2016\/03\/31\/luciano-monosilio-la-cucina-e-lavoro-la-parte-spettacolare-ce-ma-non-e-tutto\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Il Fatto Quotidiano | Chef Monosilio, \u201cla cucina \u00e8 lavoro, la parte spettacolare c\u2019\u00e8 ma non \u00e8 tutto\u201d - Luciano Monosilio\" \/>\n<meta property=\"og:description\" content=\"Chef Monosilio racconta i retroscena della professione, tra talent, futuro dell&#039;alta ristorazione e la storia della sua carbonara\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.lucianomonosilio.it\/en\/2016\/03\/31\/luciano-monosilio-la-cucina-e-lavoro-la-parte-spettacolare-ce-ma-non-e-tutto\/\" \/>\n<meta property=\"og:site_name\" content=\"Luciano Monosilio\" \/>\n<meta property=\"article:published_time\" content=\"2016-03-31T14:35:29+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-01T16:38:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.lucianomonosilio.it\/wp-content\/uploads\/2016\/03\/monosilio905-675x905-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"675\" \/>\n\t<meta property=\"og:image:height\" content=\"905\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Luciano Monosilio\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Luciano Monosilio\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.lucianomonosilio.it\\\/2016\\\/03\\\/31\\\/luciano-monosilio-la-cucina-e-lavoro-la-parte-spettacolare-ce-ma-non-e-tutto\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.lucianomonosilio.it\\\/2016\\\/03\\\/31\\\/luciano-monosilio-la-cucina-e-lavoro-la-parte-spettacolare-ce-ma-non-e-tutto\\\/\"},\"author\":{\"name\":\"Luciano Monosilio\",\"@id\":\"https:\\\/\\\/www.lucianomonosilio.it\\\/#\\\/schema\\\/person\\\/dce94ba253e69a81b54627e37db67075\"},\"headline\":\"Il Fatto Quotidiano | Chef Monosilio, \u201cla cucina \u00e8 lavoro, la parte spettacolare c\u2019\u00e8 ma non \u00e8 tutto\u201d\",\"datePublished\":\"2016-03-31T14:35:29+00:00\",\"dateModified\":\"2023-02-01T16:38:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.lucianomonosilio.it\\\/2016\\\/03\\\/31\\\/luciano-monosilio-la-cucina-e-lavoro-la-parte-spettacolare-ce-ma-non-e-tutto\\\/\"},\"wordCount\":289,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.lucianomonosilio.it\\\/#\\\/schema\\\/person\\\/dce94ba253e69a81b54627e37db67075\"},\"image\":{\"@id\":\"https:\\\/\\\/www.lucianomonosilio.it\\\/2016\\\/03\\\/31\\\/luciano-monosilio-la-cucina-e-lavoro-la-parte-spettacolare-ce-ma-non-e-tutto\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.lucianomonosilio.it\\\/wp-content\\\/uploads\\\/2016\\\/03\\\/monosilio905-675x905-1.jpg\",\"articleSection\":[\"Rassegna stampa\"],\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.lucianomonosilio.it\\\/2016\\\/03\\\/31\\\/luciano-monosilio-la-cucina-e-lavoro-la-parte-spettacolare-ce-ma-non-e-tutto\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.lucianomonosilio.it\\\/2016\\\/03\\\/31\\\/luciano-monosilio-la-cucina-e-lavoro-la-parte-spettacolare-ce-ma-non-e-tutto\\\/\",\"url\":\"https:\\\/\\\/www.lucianomonosilio.it\\\/2016\\\/03\\\/31\\\/luciano-monosilio-la-cucina-e-lavoro-la-parte-spettacolare-ce-ma-non-e-tutto\\\/\",\"name\":\"Il Fatto Quotidiano | Chef Monosilio, \u201cla cucina \u00e8 lavoro, la parte spettacolare c\u2019\u00e8 ma non \u00e8 tutto\u201d - 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