#CARBONARADAY: IN MILAN, A TRIBUTE TO CARBONARA TOGETHER WITH ITALIAN PASTA MAKERS AND CHEF LUCIANO MONOSILIO

Coinciding with the virtual event, #CarbonaraDay also featured an experiential moment this year. Thanks also to the partnership with Tuttofood, the pasta-makers of AIDEPI and Luciano Monosilio, the Chef at Rome’s Ristorante Pipero, who is considered the leading exponent of Carbonara pasta,  staged a demonstration, in Milan, of how to cook the perfect Carbonara, experimenting with versions that are innovative and outside of the box.

Carbonara today is no longer a tourist dish served up in Roman trattorias or made at home – says Luciano Monosilio,  “Preparing or eating it ‘is a blast’, and the fact that many foreign chefs add it to their menu is proof that it is becoming increasingly more international. I, for example, ate an exceptional Carbonara in Chicago and I learned how to make it thanks to the advice of Nabil Hadj Hassen, the Tunisian chef at the Roscioli Restaurant in Rome.”

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