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-I started to cook carbonara at 26,
in the first restaurant where I earned my first Michelin star.
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[speaking Italian]
I was nominated "king of carbonara,"
because it was quite unusual, at that time, for a traditional
dish, prepared in such a classic way,
to be represented in a starred restaurant.
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By now I think the uniqueness of my carbonara
is a result of the fact that it has a real discipline,
a very precise method of making it.
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The flavors in my carbonara?
It is basically made with pasteurized eggs.
The second is the guanciale.
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Secrets behind my pasta dishes? There aren't many secrets.
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The only secret is a kind of diligence.
You only need to pay attention when you cook pasta.
[speaking Italian]
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In addition, one must remember that pasta
is an element that is not neutral,
but it is an element that has its own flavor, since when the
wheat is worked -- especially in hard-grain semolina --
it changes as much at the organic level
as at the olfactory level.
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Also, and especially when we use fresh pasta,
maybe with some eggs added,
there is also an addition of salt.
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Luciano Cucina Italiana is a format, a restaurant
where the main dishes are pasta-based.
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A great deal of work is focused on the world of pasta.
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In fact, so focused on the world of pasta that,
inside our restaurant, we have a pasta production
facility, both for fresh and for dry pasta.
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We produce 98 percent of the pasta we use in the restaurant.
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So in the first vat you will put the hard-grain semolina
and the water
and let it mix for 18 minutes.
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And you open the extruder. Once the extruder is open,
we have the first pasta shapes being extracted.
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As you can see now, some mezze maniche are coming out.
Once extruded and cut,
they are stabilized in drawers, where air is pushed through
at ambient temperature to gently let the temperature cool off.
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Afterwards, these stretchers are transported
to this machine that is the dryer.
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From here, the mezze maniche will have nine hours
of drying time at a controlled temperature.
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Since the existence of the Neapolitan Kingdom,
the Vatican State, in the center of Italy,
hard-grain semolina pasta --
therefore, dry pasta -- has had a strong identity,
and it was the dish that represented the people.
Therefore, it was a type of food
that was easy to find and easy to preserve.
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It is wholly a gastronomic culture,
of that of our grandparents, grand-grand-grandparents,
ancestors...it is practically a part of our life.
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