Luciano Monosilio got the idea for his new restaurant from a childhood memory, from the days when his parents took him to a "ristorante-pizzeria" for dinner. Over the years, this kind of establishment has become bland, a synonym of low quality. «What I want to do instead, is excellent pizza and simple, but memorable dishes».
You must absolutely try first courses like Carbonara (after all, Monosilio is called "The King of Carbonara"), Cacio e Pepe and Amatriciana. Even the main courses are very good. And then there’s the steamy pizza, made with organic flour and long leavening.
varesina, classe 1990, laurea in Linguaggi dei Media e Master in Giornalismo. È giornalista freelance, collabora con varie testate e scrive per la televisione. La sua passione? Raccontare il mondo del cibo, quello comfort, che smette di essere solo materia prima e diventa storia da raccontare ed emozione
