Luciano at a mano, BGC

We tried dishes from the "King of Carbonara" himself, Italian maestro Luciano Monosilio at a mano in BGC.

Transcript

00:00 I had the opportunity to try a series of dishes prepared by the king of carbonara himself,

00:04 Italian master Luciano Monosilio at Amano in BGC.

00:08 First dish was, of course, the signature carbonara.

00:11 Everyone was in awe of the dish with every strand of pasta lovingly coated in a silky

00:15 sauce that's pale yellow in color.

00:17 Chef Luciano's approach is the showcase of Italian tradition as he retaining the core

00:21 ingredients spaghetti, egg yolks, parmigiano-reggiano, and pecorino cheeses, guanciale, and black pepper.

00:27 Drawing from his experience at Michelin-starred Pepero Al Rex, he revamps the method with

00:32 the use of a bain-marie technique.

00:34 This tends the sauce a velvety consistency that embraces the pasta's al dente bite.

00:38 Between delightful sips of Sandro and Barbera di Alba 2011, the carbonara's richness is balanced.

00:44 We also found ourselves noshing on truffle-filled pasta lollipop croquettes, a fusion of Italian

00:49 and Japanese elements in the Piemonte Se Beef Tartare, and fresh pasta variations like Pici,

00:54 Cacio, Epepe, and Tortellini Margherita.

00:57 A culminating meal, Nonna's Lamb and Potatoes, takes you home and the signature tiramisu and

01:01 Sicilian cannoli are the perfect desserts to end to the meal.

01:05 All in all, his approach bridges tradition and innovation with Italy's timeless flavors

01:09 and transcends borders.

01:11 (upbeat music)