{"id":730,"date":"2023-02-15T13:37:47","date_gmt":"2023-02-15T13:37:47","guid":{"rendered":"https:\/\/www.lucianomonosilio.it\/?p=730"},"modified":"2023-02-15T13:37:47","modified_gmt":"2023-02-15T13:37:47","slug":"la-repubblica-luciano-monosilio-il-re-della-carbonara-ora-apre-un-pastificio","status":"publish","type":"post","link":"https:\/\/www.lucianomonosilio.it\/en\/2023\/02\/15\/la-repubblica-luciano-monosilio-il-re-della-carbonara-ora-apre-un-pastificio\/","title":{"rendered":"La Repubblica | Luciano Monosilio, the 'king of carbonara' now opens a Pastificio"},"content":{"rendered":"<div id=\"fws_6af598cb8b2aa\"  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>by Giulia Mancini<\/em><\/p>\n<p><strong>Every period of life, with a little imagination,<\/strong>\u00a0can be associated with a flavor or aroma. For chefs it can be a dish, and Luciano Monosilio describes himself this way: \"Panzanella, good but arranged when I was very young. Then goose crudo, apple and mustard when the gamble of youth accompanied me to the Pipero kitchen in Albano. Foie gras and Campari for emulation and the desire for growth during the internship at Crippa, in Alba,\" his carbonara for when the Michelin star arrived at Pipero at Rex, and \"a baked pasta timbale for these years of work with Luciano - Cucina Italiana, years of awareness and concreteness.\"<\/p>\n<p>Continue reading on <a href=\"https:\/\/www.repubblica.it\/il-gusto\/2023\/01\/21\/news\/luciano_monosilio_apre_un_pastificio-384122204\/\">Repubblica.it<\/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 Giulia Mancini Ogni periodo della vita, con un po\u2019 di immaginazione,\u00a0si pu\u00f2 associare a un sapore o un profumo. Per gli chef pu\u00f2 essere un piatto e Luciano Monosilio...","protected":false},"author":1,"featured_media":731,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,20],"tags":[],"class_list":["post-730","post","type-post","status-publish","format-standard","has-post-thumbnail","category-rassegna-stampa","category-scala-pastabar"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La Repubblica | Luciano Monosilio, il &quot;re della carbonara&quot; ora apre un pastificio - Luciano Monosilio<\/title>\n<meta name=\"description\" content=\"l nuovo progetto dello chef romano: diventare produttore con un pastificio agricolo a Maccarese, sul litorale laziale. 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