One of the youngest Italian chefs to be awarded the Michelin Star when he was only 27 years old. After more than ten years of experience in some of the most Italian prestigious kitchens, he develops his project to narrate the Italian regional gastronomic panorama declined in a modern key with the technique provided by gastronomic cuisine. Pasta Ambassador known internationally as King of Carbonara, he owns popularity for having codified the recipe of his cult dish, the Signature Carbonara, whose modern technique has now forcefully entered everywhere. A dish that the chef courageously cleared through customs at the time also in haute cuisine.
Chef Monosilio’s cooking philosophy lays the foundations on a deep knowledge of raw material and strong technical skills. He gained international fame thanks to pasta-based dishes, cornerstone of Italian tradition, such as his Carbonara, now widely recognized worldwide. Monosilio merges both tradition and innovation: each proposal of his menu is an evolution made of new elements, a fusion between unconventional and unusual combinations of Chef’s experiences around the world and hints of ancient origins ingredients, dating back to the heritage of Roman times.