A Guidebook to Italian Cuisine (2018-2019)

ITALY

is subdivided into 20 regions (5 of these regions have a special autonomous status: Sardinia, Sicily, Trentino-Alto Adige, Aosta Valley and Friuli-Venezia Giulia, that enables them to enact legislation on some of their local matters). The country is further divided into 14 metropolitan cities and 96 provinces.

INDEX OF ADVERTISERS

• • • • • • • • • • • • • •

CIRIO Celebrity Cruises (Travel Element) Bangkok Hospital P80 (Natural Bev Co., Ltd.) Tops market Central Food Hall Air Italy Paradox KIS International School CAT Telecom Bumrungrad International Hospital BRIO Italian restaurant, Anantara Riverside Bangkok Urbani Truffle Bar & Restaurant Bangkok VERO Italian restaurant, Pullman Phuket Arcadia Naithon Beach

12, 126 105 107 109 112 113 114 116 140 141 145 151 152 166

MESSAGE FROM THE AMBASSADOR OF ITALY TO THE KINGDOM OF THAILAND

Mr. Lorenzo Galanti

In 2018 we celebrate 150 years of diplomatic relations between Italy and Thailand. For this anniversary, the Embassy of Italy has organized an integrated program of more than 70 promotional activities and cultural events, to give to the Thai audience the flavor of what vivere ALL’italiana (Italian lifestyle) means.

Since the very beginning, our diplomatic relations have contributed to spread the mutual knowledge about cultures, tradition and values of our two people. Thais and Italians have many things in common, but one of the most prominent one is undoubtedly the love for food. And this love does not display itself only in the passion for eating, but also in an everyday curiosity for anything related to food. For this reason, the promotion of the Italian Cuisine holds a special place and the annual appointment with the “Italian Cuisine Week in the World - The Extraordinary Italian Taste”, which takes place every year in November since 2016, is met with a growing interest by Thai public. This initiative generates great curiosity amongst the customers and grants a huge visibility to the Italian culinary scene and gastronomical sector. The Thai-Italian Chamber of Commerce certainly plays an important role in this endeavor, coordinating the project “Ospitalità Italiana”, aimed at certifying the authenticity of Italian Restaurants in the world, guaranteed by the label “Golden Q”. Thailand remains one of the largest importers of Italian food products in South East Asia, with the value of imports in this sector rising consistently over the last few years. Not only does this dynamics serve to boost our bilateral trade, but also to reaffirm the unique cultural values of Italian Cuisine and the healthy properties of Italian. I am sure that this guidebook will represent a very useful tool to highlight the leading role of Italy in the culinary scene, not only among expats but also among the Thai people. Focusing on the higher quality of Italian food and wine, this guide will help to set benchmarks in the hospitality sector and to develop long-term collaborations between Italian operators and their local counterparts. In conclusion, our hope, which is part of our mission to promote friendly and fruitful relationships between our two countries, is to further increase the knowledge about the Italian Cuisine as it has developed through centuries of social and economic changes, and this publication undoubtedly represents an important contribution in doing so.

MESSAGE FROM THE PRESIDENT OF THE THAI-ITALIAN CHAMBER OF COMMERCE

Dear Reader, Thank you for reading the Guidebook to Italian Cuisine in Thailand, following the great success of and warm welcome to the previous edition: Italian Fine Dining in Thailand 2017, both published by the Thai Italian Chamber of Commerce. Thailand, the gem of the Southeast Asia and the 2nd largest economy in the region, continues to be one of the world's top tourism destinations, affirming Bangkok as a not-to-miss foodies stop, and not only for its various street food. As Italian, we pride ourselves on being good cooks, gourmets and masters in quality food and cuisine. It started from this statement that we have chosen to publish our own Guidebook to Italian Cuisine in Thailand with a will to increase awareness of food and our culinary traditions. In the next pages you will discover the presence of astonishing Italian Restaurants in Thailand, awarded and certified Authentic Italian Restaurants by achieving the standards of Ospitalita’ Italiana (VIII Edition). Be ready to come aboard on an incredible voyage through the Italian mouthwatering delicacies and quality ingredients, interesting articles and experts’ recommendations on healthy food consumption. “La cucina e’ di per se’ scienza, sta al cuoco farla divenire arte”. “Cooking is in itself a science; it's the chef 's job to turn it into an art”. - Chef Gualtiero Marchesi Until next time, enjoy! Buon appetito Mr. Federico Cardini President

CONTENTS Ospitalita' Italiana Awarded Restaurants

RESTAURANTS PROFILES AND RECIPES

tourism in italy

102

Tourism Information

102

The Mediterranean Diet

107 Health: Expert Recommendation 108 Trends: Organic,

Clean & Novel Food

110 Quality Food Certification

112 8

104

Italian Best Seller Products in Thailand

Discovering Italian Ingredients through a classic menu Appetizers

117

Bread & Bakery

120 Cheese 124 Cold Cuts

main course

127

Pizza Pasta Rice & Grains Condiments Herbs & Spices Caviar Bottarga Fish Meat Truffles

115

128 130 132 136 143 146 148 149 150 153 desserts

156 Chocolate 158 Gelato 161

Traditional pastry

164 Jams & Marmelade

155

drinks water 168

167

beer

171

wine

174

liqu0rs & spirits

178

Coffee 180

A GUIDEBOOK TO ITALIAN CUISINE IN THAILAND President Secretary General Editor Co-Authors Cover Designed by Graphic Designer Advertising Dpt

Federico Cardini Michele Tomea Giacomo Iobizzi Evgeniya Podkuykina Francesca Taioli Waralee Wongsri Maria Oveshnikova Mufaddal Jafferjee Chenchira Bunchuai Sofia Bernardi

Published in 2018 by

THAI - ITALIAN CHAMBER OF COMMERCE

Vanit Building II, 16th Floor 1126/2 New Petchaburi Road, Bangkok, Thailand 10400 Tel: +66 255 8695 Email: info@thaitch.org www.thaitch.com

No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic or mechanical, by photocopying, recording or otherwise, without the written permition of the publisher.

ISBN-978-616-93230-0-6 Price: 380 baht

WHAT IS OSPITALITA' ITALIANA? Ospitalita’ Italiana is a worldwide project which aims to certify Authentic Italian Restaurants abroad by following the strict requirements set by National Institute of Research on Tourism (IS.NA.R.T.). 10 REQUIREMENTS for obtaining THE GOLDEN TRADEMARK 1. Identity and Italian Distinctiveness 2. Reception 3. ‘Mise en Place’ 4. Kitchen 5. Menu

6. Gourmet Offer 7. Wine List 8. Extra Virgin Olive Oil 9. Experience and Competence 10. PDO and PGI Products

The TICC's Role The Thai-Italian Chamber of Commerce, since 2010, has been managing the project in Thailand with the mission to recognize and certify the Authentic Italian Restaurants in the Country and to promote and protect “Made in Italy” products from the threats of copycat and the Italian Sounding.

Total Editions TotalFormer Past Editions of of the theProject Project

Total of Italian Awarded Italian Awarded Restaurants Restaurants during the 7 Editions the past former 7 Editions

3700+

Italian Wine Labels Offer available

1500+

Italian Gourmet Courses available

Total Italian Awarded Restaurants this year

New Italian Awarded Restaurants this year

Italian Renewal Awarded Restaurants

Months of Project Commitment

HERITAGE OF EXCELLENCE QUALITY AND SERVICE FOR GRANTED SUCCESS 100% Italian tomatoes from our fields, all over Italy Harvested and processed in 24hours, certified from seed to fork Avant-garde plants to ensure top quality Iconic Brand of Made in Italy cuisine The tomato specialist, with a deep portfolio

www.cirio1856.com

Awarded restaurants Bangkok

chiang mai

hua hin

koh phangan

pattaya

phuket

sAMUI If you are interested to know more about this recognition, please contact: oi@thaitch.org or call +66 2 255 8695 ext. 104.

bangkok - Antonio’s the italian experience

Antonio’s The Italian Experience Nearest MRT/BTS: BTS Asok / Phrom Phong Opening - Closing Time: Open daily, 6 PM – 11PM Tel: 02 662 1001 / 095 110 1105 Email: info@antoniosbkk.com

Address 26 Sukhumvit 31, Sukhumvit Road, Klongtoey-Nua, Bangkok Antonio’s is a special place to enjoy the freshest and tastiest Italian food in Bangkok. The recipes are carefully selected to let the customers experience an authentic Italian dinner. The wine selection has been carefully chosen from Italian and international brands to ensure a different taste for everyone. This restaurant has indoor and a garden seating with an excellent ambience, two private rooms for comfortable and private functions, a nice bar with dining space for the more casual visitors. The dress code is smart casual; however, the garden area is available for those who are unaware of this policy, as well as for smokers. Valet parking is available nightly.

Contact Contact: Mr. Antonio Armenio Position: Owner Tel: 081 733 9073 Email: info@antoniosbkk.com

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special dish of Antonio’s the italian experience

ANTONIO’S LINGUINE LOBSTER

INGREDIENTS: - 1 tbsp. olive oil - 2 garlic cloves, chopped - 5 cherry tomatoes - 1 tbsp. chopped fresh parsley - 50 ml white wine - 1 cooked whole lobster - Salt and freshly ground black pepper to taste - 120 gr linguine, cooked al dente *Tip: When cooking the lobster, separate the meat from the shell and save the shell for after.

PREPARATION: Heat the olive oil in a large pan, add the garlic and fry over a low heat for 1-2 minutes. Add the tomatoes, parsley and wine and let it simmer for 3-4 minutes. Add the lobster and cook it for two minutes. Stir all the ingredients well with the salt and freshly ground black pepper. Add the cooked linguine to the pan and stir altogether. To serve, place the lobster shell in a long serving dish, place the linguini and the lobster into the shell. Garnish with fresh parsley and decorate to your liking.

Bangkok - Appia

Appia Nearest MRT/BTS: BTS Phrom Phong Opening - Closing Time: Open daily, 6 PM – 10.30 PM , SUN: 11.30 AM - 2.30 PM Tel: 092 646 7403 Email: appia.bkk@gmail.com

Address 20/4 Soi Sukhumvit 31, Klongton Nua Khet Watthana, Krung Thep Maha Nakhon 10110 At Appia, we’ve brought the Roman trattoria to Bangkok. The chef and owner, Paolo Vitaletti, grew up as a butcher’s son, eating hearty homemade pastas, stews, and roasted meats brought home by his father and prepared lovingly by his mother. At Appia, our mission to serve this style of cooking — rustic, satisfying, and uncompromising in quality — in a casual environment. Our pastas are made fresh daily, and meats like porchetta — pork stuffed with fennel pollen, garlic and rosemary — are roasted behind the bar. We have a great selection of Italian cold cuts and cheeses, and serve Mediterranean seafood and imported meats treated with simplicity and respect.

Contact Contact: Mr. Flavio Argenio Position: Head Chef Tel: 095 882 5974 Email: appia.bkk@gmail.com

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special dish of Appia

Porchetta

INGREDIENTS: - 3 kg pork loin and belly with skin on - 25 gr fennel powder - 50 gr garlic peeled and chopped - 25 gr diil - 25 gr black pepper - 35 gr fine salt - 35 gr rosemary chopped

Pork liver pate: - 50 gr pork liver - 50 gr onion - 10 gr white wine - Extra virgin olive oil to taste - Salt to taste - Pepper to taste

PREPARATION: Prepare first the pork liver pate. Clean in ice water the pork liver to remove the blood. Cut in a small dices the liver and seasoning with salt and black pepper, marinate at least for 10 minutes. On a heavy cast iron pan turn on the heat. Add extra virgin olive oil and a white onion chopped. Cook the onion until light brown. Add the liver and after 5 minutes deglaze with white wine. Cook the liver for 1 hour until the onion and the liver become soft, if they look dry add vegetable stock in the pan. The liver must look dry at the end of the process. Remove the pan from the heat and let cold down for 10 minutes, after add in a blender all products. Blend at maximum speed until a smooth texture. Reserve in a bowl and cover with lid to prevent becoming dry. Then, dry with tissue paper the pork loin and belly. Make it flat on a working table. With a butcher knives cut under the loin between the skin and the meat. Remove the extra fat until the belly. Now start to marinate the meat: in all the surface sprinkle fine salt and black pepper. Massage the meat until penetration. Add now add a fennel powder, garlic and rosemary. Repeat the massage. Make a 2 cm deep cut, one on the entire length of the loin and two on the belly. Using a spoon add in three cut the pork liver prepared in advanced, the extra one spread on the meat. Helping you with kitchen string, roll the loin inside belly. The skin from belly and the loin need to coincide. Knot tightly with kitchen string. Cover the porchetta and keep in a fridge at least 2 days, the marinade need time to season in the meat. Set an oven at 80 degree. Dry the porchetta with tissue paper. Seasoning the skin with generous fine salt. Rest for 30 minutes. Add white wine, vinegar and extra virgin olive oil on the skin and massage until are absorbed. Set in the oven a deep tray to collect the liquid during cooking time. Place the porchetta on the grill tray and cook for 8 to 10 hours. Check with thermometer, the core temperature mustn’t be below 70 degree. Take out the porchetta from the oven and set the oven at maximum temperature as possible, must be around 250 degree. Return the porchetta inside the oven and cook until the skin is blowing. Remove from the oven and give a rest for 2 hours before cut.

Bangkok - Attico

attico Nearest MRT/BTS: BTS Asoke / MRT Sukhumvit Opening - Closing Time: Open daily, 5 PM - 11 PM Tel: 02 302 3333 Email: attico.bangkok.blu@radisson.com

Address 489 Sukhumvit Road (Soi 27) Klongtoey Nua, Wattana Bangkok 10110

Enjoy our award-winning Attico at Radisson Blu Plaza Bangkok located on the 28th level serves up scrumptious Italian fare in a delightfully rustic setting enhanced by spectacular city views. Attico’s cuisine is described as “traditional taste with modern techniques” while soft candle light, clinking wine glasses and lilting conversation give the restaurant a sophisticated yet cosy vibe. The kitchen is headed up by charismatic Italian Chef whom puts passion into every dish and wins every guest over with his infectious warmth and charm.

Contact Contact: Ms. Napakkamon Pooksuk Position: Attico Restaurant Manager Tel: 02 302 3333 Email: attico.bangkok.blu@radisson.com

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special dish of Attico

Rigatoni alla ciociara

Rigatoni with tomato sauce, caciocavallo cheese, guanciale ham, chiodini mushrooms, stracciatella cheese

INGREDIENTS: -100 gr Rigatoni pasta - 5 gr garlic chopped - 150 gr tomato sauce - 10 gr Italian parsley - 80 gr Guanciale ham - 100 gr Caciocavallo cheese - 50 gr Stracciatella cheese - 50 gr Chiodini mushrooms - 5 gr salt - 5 gr black pepper - 20 gr extra virgin olive oil PREPARATION (15 minutes): Slice the Guanciale and keep in the fridge. Sautéed the Chiodini mushrooms with extra virgin olive oil, add the chopped garlic, flame with white wine, add tomato sauce and season with salt and pepper, cook for 5 minutes. Cook the pasta al dente in one pot with boiling water season with salt before; when ready, drain the pasta from water with colander; pour in saucepan and combine with the sauce, Caciocavallo cheese diced before; stir with the wooden spoon until the cheese is melted. Season with salt and pepper. Pour the pasta in the plate and garnish with the Guanciale and Stracciatella cheese on top. Sprinkle with chopped parsley and a drizzle of extra virgin olive oil.

Bangkok - calderazzo on 31

Calderazzo on 31 Nearest MRT/BTS: BTS Phrom Phong / Asoke / MRT Sukhumvit Opening - Closing Time: Open daily, MON - FRI: 6 PM – 11 PM SAT - SUN: 11.30 AM – 3 PM, 6 PM – 11 PM Tel: 02 258 3828 / 094 494 9951 Email: RVN.restBKK@calderazzoworld.com

Address 253/2 Soi Sukhumvit 31, Sukhumvit Road, Klongton Nua, Watthana, Bangkok 10110 Set on two levels, reminiscent of Langsuan, Calderazzo subtly Culinary art remains high, experience with each dish the intricacy of simplicity of fine organic food.

Contact Contact: Mr. Marco Calderazzo Position: Chef Tel: 02 258 3828 / 094 494 9951 Email: RVN.restBKK@calderazzoworld.com

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special dish of calderazzo on 31

INSALATA AMALFI

INGREDIENTS: - 8 pcs prawns - 5 pcs medium size squids - Homemade bread crumbs - 1/3 of Amalfi lemon juice - Extra virgin olive oil - Parsley - Salt - Pepper - Finely shredded lemon peel - 240 gm organic rocket leaves (Rucola) PREPARATION: Put the peeled and headless prawns in a food bag and the squids cut into pieces (including the tentacles), add salt, pepper and a touch of extra virgin olive oil. Mix the minced parsley, the breadcrumbs and the lemon peel. Slide the calamari and the prawns on the steel skewers and apply the mixture of breadcrumbs. Put on the grill and cook each side for 1 minute. Remove the prawns and cooked squid from the skewers, and place them on a bed of rocket/ rucola.

Bangkok - CIAO PIZZA RISTORANTE

ciao pizza ristorante Nearest MRT/BTS: BTS Sala Daeng Opening - Closing Time: Open daily, 11.30 AM – 2 PM, 5.30 PM – 11PM Tel: 094 754 7777 Email: info@ciaopizzabkk.com

Address Sitthi Vorakij Building,1st floor, 5 Soi Phiphat, Silom Road, Khwaeng Silom, Khet Bang Rak, Bangkok 10500 At Ciao Pizza, Chef Gerardo Calabrese, who has gained over 20 years of experience as a pizza chef, and his team serve true Italian pizzas and traditional dishes that cater for everyone in a rustic Italian setting. Apart from the passion and patience we put into making our homemade pizza, we provide only the freshest quality ingredients along with amiable and attentive service.

Contact Contact: Mr. Kitcha Vittayavirot Position: Restaurant Manager Tel: 094 754 7777 Email: info@ciaopizzabkk.com

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special dish of CIAO PIZZA RISTORANTE

PIZZA CROCCANTE BURRATA CRUDO E RUCOLA (regular)

INGREDIENTS: - Burrata cheese - Parma Ham - Rocket - Grana Padano DOP cheese - Black pepper - Extra virgin olive oil - 50 gr tomato base - 220 gr of Chef Jerry’s recipe pizza dough

PREPARATION: Prepare the pizza dough. Add olive oil and tomato sauce base, spread all over the pizza dough. Put the pizza in the oven and cook for 10 minutes. Once perfectly cooked, take the pizza out and put on top the Parma ham, Burrata cheese, and rocket. Sprinkle with Grana Padano DOP cheese and serve warm.

Bangkok - Ciao Terrazza Restaurant

ciao terrazza restaurant Nearest MRT/BTS: BTS Saphan Taksin Opening - Closing Time: Open daily, 5 PM – 10.30 PM Tel: 02 659 9000 Email: mobkk-restaurants@mohg.com

Address Mandarin Oriental, Bangkok, 48 Oriental Avenue, Bangkok 10500 Drawing inspiration from the age-old traditions and culinary culture of Italy, Ciao Terrazza offers a re-interpretation of a Mediterranean Italian classics restaurant in a breathtaking alfresco setting by the River of Kings. Chef Marcello Scognamiglio, Chef de Cuisine, hails from Naples in the Campania region of Southern Italy. Having previously worked with Michelin heavyweights, and the world’s illustrious culinary talents including Chef Davide Bisetto in Corsica, and ‘Don Alfonso 1890’ near Sorrento, Chef Marcello also spent one year aboard a private yacht sailing around the Caribbean and Mediterranean seas cooking fine Italian cuisine. Prior to joining the ‘Oriental Family’, Chef Marcello was Chef de Cuisine at the acclaimed Cheval Blanc Randheli, Maldives.

Contact Contact: Mr. Sakchai Saengpatomratna Position: Manager Tel: 02 659 9000 Email: mobkk-ciao@mohg.com

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special dish of Ciao Terrazza Restaurant

Crunchy egg, spinach, pecorino foam and truffle pesto

INGREDIENTS: Pecorino foam: - 100 gr Pecorino cheese - 200 gr cream - 100 gr milk - 2 gr agar - 1.5 gr black pepper

Crunchy egg: - Eggs n. 1 - 20 gr baby spinach - Half tbsp. truffle paste - 20 gr panko breadcrumb - 5 gr egg yolk

PREPARATION: Boil the cream, milk and agar, then remove from the fire and add pecorino cheese. Use the siphon for the foam, keep it at 68 degrees. Boil the egg in hot water, after 4 min cool it in ice bath, remove the shell and first pass it in the egg yolk, then in the bread crumb. Keep it in the fridge for no more than 3 days. When ready, deep-fry the egg at 180 degrees until crispy, then sautée the baby spinach, add a spoon of truffle cream in the plate and serve with the pecorino foam.

Bangkok - da vinci

da Vinci Nearest MRT/BTS: BTS Asoke / MRT Sukhumvit Opening - Closing Time: Open daily, 8 AM – 11 PM, Alfresco Brunch - SUN: 11.30 AM - 3 PM Tel: 02 261 7127 / 02 261 7128 Email: davinci@rembrandtbkk.com

Address 4th floor of The Rembrandt Hotel Bangkok, Sukhumvit soi 18, Sukhumvit Road, Klong Toei, Bangkok 10110 da Vinci brings you an authentic taste of Italy. The family-friendly restaurant invites you to enjoy dining at trattoria-style tables indoors or alfresco by the pool. Despite being born and raised in Thailand, da Vinci’s Chef de Cuisine Jaruphat Ploykeaw has been honoured with numerous awards for her Italian cuisine. Among her mentors is Michelin starred Chef Alfredo Russo of Dolce Stil Novo in Turin. da Vinci’s Master Pizza Chef Alessandro Eusebi is renowned for Bangkok best pizza which he cooks to perfection in a traditional wood fired oven. In fact, he is the recipient of the Master Pizza Chef Award. Born in Rimini, northeast Italy, Chef Alessandro has worked in many top Italian restaurants. Here at da Vinci, he delights diners with his authentic family favorites.

Contact Contact: Mr. Nishant Chauhan Position: Outlets Manager Tel: 02 261 7127 / 02 261 7128 Email: davinci@rembrandtbkk.com

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special dish of da vinci

Pizza Delicata 2 ROUND PIZZAS 30 CENTIMETER DIAMETERS (2 PIZZA BALLS)

Dough INGREDIENTS: - 229 gr bread flour - 138 gr water - 8 gr salt - 6 gr extra virgin olive oil - 3 gr dry yeast PREPARATION:

pizza topping INGREDIENTS (Per one pizza): - 70 gr Mozzarella cheese - 20 gr Pecorino cheese - 50 gr Cherry tomato - 5 gr Fresh Italian basil - 10 ml Italian balsamic vinegar - 60 gr Mozzarella di Bufala - 50 gr Bresaola

Dough. Place the flour in a large bowl. Add yeast and salt. Make a well, pour in the water and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 minutes until smooth. Cover with a cloth and set aside (you can leave the dough to rise if you like, but it’s not essential for a thin crust). If you’ve let the dough rise, give a quick knead, then spilt into two balls. On a floured surface roll out the dough into large rounds, about 30 cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets. Sprinkle all the mozzarella cheese over the pizza and follow with the other ingredients. Heat the oven to 240c./fan or 220c./gas. Bake for 8 to 10 minutes until the base is crisp. Serve with a little drizzle of Italian balsamic vinegar.

Bangkok - ENOTECA

ENOTECA Nearest MRT/BTS: BTS Asok / MRT Sukhumvit Opening - Closing Time: Open daily, 6 PM - 10.30 PM Tel: 02 258 4386 Email: enotecabangkok@gmail.com

Address Soi Sukhumvit 27, Khwaeng Khlong Toei Nuea, Khet Watthana, Krung Thep Maha Nakhon, Bangkok 10110

Enoteca (which literally means “wine library”) was created in 2004 as the brainchild of Giancarlo (the father and a former real estate developer ) and Nicola (the son and former financial planner). The original idea was to develop somewhere to promote Italian wines with some simple food to match it. However, with the time and the help of skilled chefs, it turned into a gourmet restaurant. Enoteca can now be considered as the only real Italian gourmet restaurant in Bangkok with a unique wine list.

Contact Contact: Mr. Nicola Bonazza Position: Owner / Manager Tel: 02 258 4386 Email: enotecabangkok@gmail.com

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special dish of ENOTECA

LASAGNA

THE PASTA ingredients:

THE RAGY ingredients:

- 500 gr flour - 500 gr egg yolk - 30 gr spinach

- 150 gr minced beef - 150 gr minced pork - 70 gr sausage - 100 gr tomatoes - 20 gr olive oil - 30 gr red wine - carrots - onions

PREPARATION: Boil spinach in salt water. Mix flour and eggs in a blender. Blend the spinach and add to the pasta. Let the pasta rest in the refrigerator for 1 hour, wrapped in film. Flatten the pasta in foil 20 mm thick. Cut the pasta foil into small rectangles and cook some of them in salt water for 1 minute. Dry the pasta foil for 3 days. Deep fry part of the dried foil in oil.

PREPARATION: Put oil in a pan. Cook carrots and onions for a while. Add all the meats and cook for a while. Add red wine. As soon as the wine evaporates, add the tomato paste. Cook for a few hours.

To Assemble the Lasagna: On the bottom, place the bechamel in the middle with a little bit of ragu. Then build the layers of normally cooked pasta with the dried and deep fried ones and add a bit of the bechamel and ragu in the middle.

Bangkok - favola

favola Nearest MRT/BTS: Opening - Closing Time: TUE - SUN: 6 PM – 11 PM Tel: 02 118 7777 Email: favola.lmsb@lemeridien.com

Address 789 Moo 17, Bangna-Trad Road (KM 10.5), Bangpleeyai, Bangplee, Samutprakarn 10540 A sensational Italian restaurant features a wood-fired pizza oven, compelling wine cellar, private dining room and alfresco terrace. Favola serves traditional yet creative cuisine created by Italian Chef Fabio Genghini. Enter Favola, meaning “fable” or “story” in Italian, and you will see a Book of Fables. Pen yours or read others’. The menu reveals simple yet classic Italian fare. A large selection of appetizers, salads, soups, wood fire pizzas, fresh pasta and meats from the rotisserie are just some of the delicious options available.

Contact Contact: Mr. Sarawudh Chanchaem / Mr. Sutthipong Faiyseela Position: Restaurant Manager / Marketing Communications Manager Tel: 02 118 7777 Email: favola.lmsb@lemeridien.com

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special dish of favola

PEPOSO DI MANZO TOSCANO CON GRANO SARACENO E SEDANO RAPA Braised Beef cheek “Peposo Toscano” peppercorn, buckwheat and celery root THE CHEEK ingredients: - 4 veal cheeks - 100 gr EVOO1 - 40 gr garlic - 50 gr t.p.t. rosemary and sage - 10 gr peppercorn - 200 gr dry red wine - 100 gr sweet red wine - 3 lts vegetable stock Preparation: Pan-fry the meat in the EVOO until nicely roasted once almost ready pour the garlic cloves and stir for few minutes more. Deglaze the frying pan with wine then pour the vegetable stock, the herbs and the peppercorns. Top the pan with a lid and broil for about three hours until the beef is soft. Keep the cheeks on the side and reduce the sauce until thick.

THE CELERY ingredients:

Preparation:

- 1 celery root (peeled) - 1 liter milk - 50 gr Evoo - 10 gr garlic - 20 gr. rosemary - Salt to taste

Cut half celery root in cloves, half chopped; roast in a pot with the garlic and Evoo, pour the milk and rosemary and cook until soft (seasoned). Drain the milk and bake the celery root cloves, use the chopped root to blend a cream with part of the milk left (It can be used in a siphon too).

THE BUCKWHEAT Ingredients:

Preparation:

- 500 gr buckwheat - 800 gr vegetable stock - 1 spring of rosemary - 10 gr. salt - 10 gr butter

Vacuum pack 500 gr buckwheat, 800 gr vegetable stock, 1 spring of rosemary, 10 gr. salt, 10 gr butter and cook for 1 hour at 99 degrees. Pan-fry briefly the buckwheat before serving. Serving: Plate the cheek on the buckwheat, after the celery cream and accompanied by the roasted celery root.

1 EVOO - Extra Virgin Olive Oil

Bangkok - Galleria milano

galleria milano Nearest MRT/BTS: BTS Asoke / MRT Sukhumvit Opening - Closing Time: Open daily, 11.30 AM - 2 PM, 5 PM - 10.45 PM Tel: 02 663 4988 Email: ristorantegalleriamilano@gmail.com

Address 66/4 Sukhumvit soi 20, Mille Malle shop 107 Klongtoei, Bangkok 10110 Galleria Milano was born by the idea of proposing Italian cuisine in an ambience that recalls Italy. The idea came from one of the owners, who is from Milan city, famous for Fashion and Design, but also for some of its historical landmarks, one of these the Galleria Vittorio Emanuele II of Savoia, at that time King of Italy Kingdom. It started to be built in 1865, was finished in 1877 and was designed by the architect Giuseppe Mengoni, selected among nearly 200 different projects. The Restaurant Galleria Milano, taking into consideration the past and present of this Land Mark of Milan, wanted to create in a very small scale, a small glimpse in Bangkok for people who love Italian cuisine and also for those who know Milan city.

Contact Tel: 02 663 4988 Email: ristorantegalleriamilano@gmail.com

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Infographic courtesy of VinePair © www.vinepair.com

Bangkok - gianni ristorante

Gianni ristorante Nearest MRT/BTS: BTS Chit Lom Opening - Closing Time: Open daily, 11.30 AM - 2 PM, 6 PM - 10 PM Tel: 02 252 1619 / 02 652 2922 Email: info@giannibkk.com

Address 34/1 Soi Tonson Ploenchit Road, Bangkok 10330 Gianni Ristorante was opened in 1996 in a quiet courtyard, yet conveniently located within walking distance of Bangkok’s major shopping district. Chef / Patron Gianni Favro has earned an enviable reputation in Bangkok’s culinary circles for providing warm and personal service combined with first class Italian cuisine. His philosophy is to oversee all aspects of the restaurant, paying meticulous attention to the ordering of the freshest ingredients available and his transformation. The menu is countrywide, rather than regional and the culinary creations pose a sense of casual elegance which is both interesting yet not obtrusive to the dining experience.

Contact Contact: Mr. Gianni Favro Position: Chef / Patron Tel: 02 252 1619 Email: info@giannibkk.com

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special dish of gianni ristorante

Paccheri with Organic Cherry Tomato & Andria’s Burrata

INGREDIENTS: - 320 gr dry Paccheri pasta - 400 gr organic cherry tomatoes - 10 gr garlic sliced - 30 gr onion sliced - 40 gr extra virgin olive oil - 10 gr basil chopped - 5 gr oregano - 5 gr thyme - Salt & pepper to taste - 200 gr Andria’s Burrata - 40 gr basil leafs for decorate PREPARATION: Wash the tomatoes and half them with a ceramic knife to prevent oxidation. In a bowl place the tomatoes and add sliced garlic, onion basil and the extra virgin olive oil. Season with the basil, oregano, salt & pepper and mix well. Place the mix in an oven proof tray and bake at 180 degree for 18-20 minutes. Bring 3 liters of water to boil, add salt to taste and boil the pasta al dente. Drain the pasta and toss with the tomatoes sauce, place in a plate, add the burrata, the basil and serve.

Bangkok - Il Bolognese

Il Bolognese Nearest MRT/BTS: BTS Chong Nonsi Opening - Closing Time: Open daily, 11.30 AM - 2.30 PM, 5.30 PM -11 PM Tel: 02 286 8805 Email: ilbolognesebkk@gmail.com

Address South Sathorn 139/3 Soi 7, Bangkok, 10120 The cuisine is inspired by traditional trattoria cooking in the city of Bologna in northern Italy. The aim of the team at Il Bolognese is to offer a truly authentic Italian dining experience, without compromise. Il Bolognese e’ Italia 100%!!

Contact Contact: Mr. Andrea Bernardi Position: General Manager Tel: 02 286 8805 Email: ilbolognesebkk@gmail.com

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special dish of Il Bolognese

Insalata Di Sardine

INGREDIENTS: - 10 pcs of Adriatic Sardine (small size) - Rocket - Red Onion - Radicchio1 - Vinagrette2 PREPARATION: First you have to clean the sardine, remove the internal and keep only the fillets. Wash them under running water and then let them dry. Now wash radicchio and wild rocket and dry it with a kitchen towel, then cut the red onion into thin strips. Then add a little flour on sardine and deep fry in olive oil. It is important that it is golden and crispy. Mix all the ingredient and serve it on “Piadina basket” traditional bread from Emilia Romagna. Complete with a drizzle of vinaigrette (olive oil and red vinegar) a dash of salt and black pepper.

Salad leaves Salad dressing

Bangkok - io italian osteria

iO - Italian Osteria Nearest MRT/BTS: Siam /Chit Lom Opening - Closing Time: Open daily, 11AM - 12 AM Tel: 02 117 3826 Email: info@smgthai.com

Address Unit G117, the Groove @ Central World, Rama 1 Road, Pathumwan, Bangkok 10330

Located in cozy and breezy area of Groove @ Central World, iO - Italian Osteria is a hidden gem that brings the aroma, flavours and atmosphere of traditional Italian tavern back to life in modern-day, where you can discover the truthful Italian concept of conviviality, the pleasure of eating, drinking and having a conversation. A mini Italy it resembles, pamper yourselves with our great and warm-hearted hospitality. iO - is a one-stop Italian dining experience, where you can find distinctive Italian delicacies, ranging from food to beverages for a wholesome breakfast to lunch, hightea and dinner.

Contact Contact: Ms. Anna Borrasi Position: Group Executive Chef and Partner Tel: 02 117 3826 Email: info@smgthai.com

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special dish of io italian osteria

Orecchiette with Saffron and Pork Sausage (serves for 4)

INGREDIENTS: - 400 gr orecchiette pasta - 400 gr pork sausage - 1 onion - 2 garlic cloves - 50 gr Italian parsley - 100 gr goat cheese - 150 gr cream - 50 gr EVO

PREPARATION: Chop onion and garlic and pan fry with olive oil. Add pork sausage and brown. Then add wine and let evaporate. Meanwhile, add pasta to boil in salted water. When ready - al dente - add to the sausage pan. Stir together. Add cream and saffron. Let the flavours meld together nicely. Serve with a sprig of pecorino (goat cheese) and parsley.

Bangkok - la bottega di luca

la bottega DI LUCA Nearest MRT/BTS: BTS Thong Lor Opening - Closing Time: Open daily, MON: 5.30 PM - 12 AM*, TUE - SUN: 11.30 AM - 2.30 PM*, 5.30 PM - 12 AM* (*Last kitchen order 10.30 PM) Tel: 02 204 1731 Email: la.bottega.di.luca@gmail.com

Address Sukhumvit soi 49, Building Terrace 49 2nd fl, Bangkok 10110 Founded in 2008 by restaurateur Luca Appino, La Bottega was set to please discerning palates, both through contemporary and traditional gastronomy delights simultaneously. Tribute to Italian’s finest and genuine raw materials, our traditional dishes will bring you right back from where we just started for 10 years, as an art form, composed just as music in free style, imbued with passion and creativity while striving for perfection. Chef Andrea Ortu heads the kitchen these days, offering guests his inspired- beloved home`s creations.

Contact Contact: Mr. Luca Appino Position: Co-founder / Owner Tel: 02 204 1731 Email: la.bottega.di.luca@gmail.com

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special dish of la bottega di luca

Fregola sarda al ragu

INGREDIENTS: - 100 gr of Fregola - 50 gr lamb ragu` - 30 gr pecorino Osilo cheese cream - 10 gr mint pesto - Extra virgin olive oil - Salt & pepper - Fava beans - Dill PREPARATION: Prepare a fava beans salad with salt, pepper and chopped dill. Heat extra virgin olive oil with garlic in a large pan. Add the fregola pasta. Cook it with light lamb broth and bring to a simmer. Stirring often, until pasta is just al dente and broth is thickened, about 10 minutes. Add the lamb ragu` and cook it for 5 minutes more. Remove the pan from the heat, add mint pesto, salt & pepper and mix together. Serve with Pecorino Cheese cream (pre-prepared) on top and fava beans.

Bangkok - la scala

la scalA Nearest MRT/BTS: MRT Lumpini / BTS Sala Daeng Opening - Closing Time: Open daily, 12 PM – 3 PM (Last kitchen order 2 PM) / 6 PM - 11.30 PM (Last kitchen order 10 PM) Tel: 02 344 8888 ext. 8654 Email: lascala@sukhothai.com

Address The Sukhothai Bangkok, 13/3 South Sathorn Road, Bangkok 10120 La Scala first opened doors on November 24, 2002 serving classic Italian cuisine to food connoisseurs in a setting of innovative interior design. The first in Bangkok to introduce internationally-acclaimed guest chefs to local gourmands, La Scala was second home to a long list of Michelin and celebrity chefs featured in the Sukhothai’s signature series “The Art of Dining”. Unique, the new La Scala is a triumph of innovative interior design. Chef David Tamburini introduces a menu that is “all-new, still legendary”: Pure, traditional Italian recipes with unparalleled creative flair, a veritable culinary tour de force that captures the essence of contemporary Italian dining.

Contact Contact: Mr. Antonio Lionetti Position: La Scala Manager Tel: 02 344 8888 ext. 8654 Email: antonio.l@sukhothai.com

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special dish of la scala

Octopus and Potato

INGREDIENTS: - 1 kg Bologna potato - 1 kg Mediterrenean octopus - 1 jar green olives in brine - 1 punnet fresh Majoran - Vendicari dry oregano leaves - Geraci extra virgin olive oil - 2 pcs lemon - Milk/Cream PREPARATION: Wash carefully the potatoes under running water, cook it in the oven at 165 degree half steam for 18 minutes. With the help of a parisienne1 spoon take out the ‘meat’ from the potato without breaking the skin, deep fried it until crispy. In a pot combined the potato meat with milk and cream once cooked pass it trough a fine sieve and charge a whip, keep it warm in a bain marie2. Cut the cooked octopus into small cubes and seared it, using a cast iron pan, season it with olive oil, salt, pepper, lemon juice and dry oregano. Place the octopus on the serving plate, dress it with the green olives sauce and the majoran leaf. Fill the crispy potato skin with the potato whip and serve. 1 2

Paris spoon Water bath or double boiler

Bangkok - la tavola & wine bar

la tavola & wine bar Nearest MRT/BTS: BTS Chit Lom Opening - Closing Time: Closed on Monday, 11.30 AM - 2.30 PM, 6 PM - 10.30 PM Tel: 02 125 5030 Email: rhi.bkkbr.latavola.rest.mgr@ renaissancehotels.com

Address Renaissance Bangkok Ratchaprasong Hotel, 518/8, Ploenchit Road, Bangkok, 10330 In Italian, “La Tavola” means “the dining table”, relating to the time when all of family members gather around it, dining together. Our beautifully carved ceiling was inspired by Daisy, the national flower of Italy. The daisy ceiling along with light wood-tone interior make newcomers feel warm and cozy. We would like you feel relaxed with this decent ambience like dining at your friends’ home. Our open kitchen allows you to mesmerize cooking process step by step such as from kneading dough to baking in its oven. Hot serve directly to your tables.

Contact Contact: Ms. Rotsukhon Sueklin Position: Restaurant and Bar Manager Tel: 02 125 5030 Email: rhi.bkkbr.latavola.rest.mgr@ renaissancehotels.com

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special dish of la tavola & wine bar

VITELLO TONNATO INGREDIENTS: - Sous Vide Italian veal - Tonnata sauce - Mix micro leaves - Mix of vegetables’ roots

PREPARATION: Typical starter from Piedmont, the veal meat is seared first and sous vide for get a nice pink color and tender cooking. The meat is sliced and topped with the Tonnato sauce, basically a mayonese flavoured with tuna, cappers, anchovy and white wine vinegar and lemon.

Bangkok - lenzi tuscan kitchen

lenzi tuscan kitchen Nearest MRT/BTS: BTS Ploen Chit Opening - Closing Time: Open daily, 11.45 AM - 2 PM, 6 PM - 10.45 PM Tel: 02 001 0116 / 095 251 5040 Email: info@lenzibangkok.com

Address 69/2 Soi Ruamruedee 2, Wireless Road, Lumpini, Pathumwan Bangkok 10330 At Lenzi Tuscan Kitchen, one of the best Italian restaurant in Bangkok located in Ploenchit area, the Executive Chef Francesco Lenzi brings region specific Tuscan cuisine for your lunch or dinner in Bangkok, focusing on the sourcing of ingredients and the use of traditional techniques, in an elegant and private environment with impeccable service. The choice of quality ingredients is our first secret, imported from Italy and from our family production in Tuscany, used for the preparation of our meat and seafood dishes. At Lenzi Tuscan Kitchen you will feel like eating at a friend’s house in an unpretentious and very welcoming environment.

Contact Contact: Francesco Lenzi Position: Chef Tel: 02 001 0116 / 095 251 5040 Email: info@lenzibangkok.com

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special dish of lenzi tuscan kitchen

Spaghetti Lenzi

INGREDIENTS: - 80 gr of Spaghetti Rustichella d’Abruzzo - A pinch of salt; - Extra virgin olive oil - Chilly - 1 hopped garlic - Rolled pancetta - Tiger prawns - Vegetable stock - 2 slices “Biroldo from Garfagnana” pork blood pudding PREPARATION: Put Spaghetti Rustichella d’Abruzzo In the boiling water with a pinch of salt. In the meantime prepare the sauce: on the fire put in a pot some extra virgin olive oil, chilly and chopped garlic. Add rolled pancetta cut in small cubes and tiger prawn as well for and cook for a minutes. When the spaghetti are ‘al dente’ take out from the water and finish in the sauce prepared before, adding some vegetable stock and extra virgin olive oil until reduce and became creamy with the release of the amid from the pasta. Put nicely in the service plate and topped with “Biroldo from Garfagnana” pork blood pudding. Before you eat mix with fork and spoon the pasta so the Biroldo can melt giving an extremely delicious taste and aroma.

Bangkok - Lov’Italy

lov’italy Nearest MRT/BTS: BTS Sapan Taksin Opening - Closing Time: Open daily, 11.30 AM - 11.30 PM Tel: 02 019 2905 Email: info@lascarpettabangkok.com

Address Khet Ban1495 Charoenkrung Rd., Silom Bangrakg Rak 1495 Sathon Nuea Rd 10500, Silom, Bang Rak, Bangkok Genuine and tasty are the key words in our menu, we put only food that we would offer to guests and friends coming to visit us at our home. Fresh pasta and flour products such as pizza, bread, focaccia (just to name few) in ouwr menu are strictly home made and prepared in our kitchen. We warmly welcomed Italian food lovers from all over the world, but not only: one of our greatest satisfaction have been serving customers that were entering our restaurant just for curiosity or searching for some pizza break, surprising them with delicious dishes from all over Il Bel Paese. Much more than pizza and spaghetti, now you have only to come and test the skills of our Italian chef and his team!

Contact Contact: Mr. Paolo Guidotti Position: Managing Director Tel: 086 940 6161 Email: info@lascarpettabangkok.com REMARK: The Restaurant is going to change its name into: La Scarpetta.

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special dish of Lov’Italy

BUCCATINI ALL’AMATRICIANA

Ingredients: - 400 gr of homemade spaghetti/Bucatini - 100 gr Guanciale (Pancetta) 100 Grams - 75 gr grated Pecorino cheese - 350 gr San Marzano canned tomatoes - Extra virgin olive oil to taste - 50 ml white/red wine - Salt and pepper to taste - 1 dried chili Preparation: The process is simple, but must be carried out exactly, to achieve the perfect taste. Put 400 grams of Spaghetti/Bucatini into boiling water with 2 fistfuls of salt added. Make sure to remove the pasta when it is ‘al dente’ (slightly undercooked). Start by heating an iron pan on a medium flame. Add the pieces of ‘guanciale’ extra virgin olive oil and dried chili to the pan. Stir the mix on a high flame for a few minutes until the guanciale turns crispy and then add the white/red wine over the mixture and stir the mixture until the wine has evaporated. Transfer the pieces of guanciale on a plate and in the same pan throw in the canned San Marzano tomatoes. Use a masher to make the tomatoes into a tomato sauce whilst they are cooking. Let the sauce cook for around 10 minutes whilst stirring frequently. Add salt to taste and then remove the dried chili from the sauce. At this point, add the pieces of guanciale from the plate to the pan and mix the sauce together and let the mix cook together and stir well. Then, your dish is ready to serve! Place a generous helping on each plate and grate Pecorino D.O.P on top! Buon appetito!

Bangkok - opus wine bar

OPUS WINE BAR Nearest MRT/BTS: BTS Surasak Opening - Closing Time: Open daily, 6 PM - 12 AM Tel: 02 637 9899 Email: info@wbopus.com

Address 64 Thanon Pan, Silom, Bangrak, Bangkok 10500

Opus is the Italian Wine Bar and Restaurant in the Bangkok business district offering modern Italian Cuisine and the biggest selection of Italian wines in Bangkok.

Contact Contact: Mr. Alex Morabito Position: Owner / Managing Director Tel: 02 637 9899 Email: info@wbopus.com

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special dish of opus wine bar

Oven baked Italian artichokes

Ingredients: - 3 pcs artichoke - 3 pcs quail’s eggs - Salt - Pepper - Truffle Slices

Preparation: Fill the Artichoke’s heart with a whole quail’s eggs and baked them in the oven at 180 C for 2/3 minutes. Salt, pepper and add some slices of fresh Italian Truffles on top.

Bangkok - peppina

Peppina Nearest MRT/BTS: BTS Prom Phong Opening - Closing Time: Open daily, Mon - Thu: 11.30 AM - 3 PM, 6 PM - 12 AM, Fri - Sun: 11.30 - 2.30 PM, 6 PM - 12 AM Tel: 02 119 7677 / 08 6396 8727 Email: executive.chef@peppina.asia

Address 27/1 Sukhumvit 33, Klongton-nua, Wattana, Bangkok 10110 Peppina restaurant in Phrom Phong is the perfect combination of hearty Italian food, cool ambiance and great value prices. The menu at Peppina is a fairly consise two pages, with some tempting daily specials usually added. However, most diners are attracted by the genuine Neapolitan pizza, available for around 200 for a solo serving or 400 for a large. The thing that sets Peppina’s pizzas apart is the base: the handmade dough is left to ferment for 12 hours before being shovelled into the pizza oven. The result is a pizza that is lightly charred on the base and has some pull to it, akin to ciabatta bread, and not at all like a soft bun as several places try to pass off for pizza in Bangkok.

Contact Contact: Mr. Manuelo Pintore Position: Executive Chef Tel: 02 119 7677 / 08 6396 8727 Email: executive.chef@peppina.asia

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special dish of peppina

peppina pizza

Ingredients: - Buffalo mozzarella - Tomatoes piennulo1 - Sicilian oregano - Extra virgin olive oil - Water - Sea salt - Flour - Yeast Preparation: First, mix specially filtered water, flour, and sea salt and yeast. Then, allow it at least 24 hours to rise. Once the dough is the perfect texture, top it with Italian tomatoes, buffalo mozzarella, a drizzle of extra virgin olive oil and Sicilian oregano. *Tip: cook very quickly, at extremely high heat, to create this texture: pillowy, soft, and slightly elastic, with a crispness only at the edges of a blistered crust.

1 Type of Italian tomatoes

Bangkok - prosecco

prosecco Nearest MRT/BTS: Opening - Closing Time: Open daily, 3.30 PM - 10 PM Tel: 02 316 3923 Email: stefano.voltolin@gmail.com

Address 3/39 The entrance summit windmill golf club Bangna trad km.10, Chang Wat Samut Prakan 10540 Prosecco is an Italian restaurant located near the entrance of summit windmill golf club, Bangna area. The cuisine is typical Italian with most of ingredients imported from Italy (cured meat, cheese, extra virgin olive oil, pasta etc). We have, also, pizza, from a wood fired oven, and a good selection of wine from Italy. The restaurant has been opened since 2014, private room (12/14 pax) and parking, also, aviable.

Contact Contact: Mr. Stefano Voltolin Position: Chef Tel: 083 823 8904 Email: stefano.voltolin@gmail.com

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special dish of prosecco

Strozzapreti with gorgonzola and sausage

INGREDIENTS: For the pasta: - 1 kg flour oo - 500 ml water - Pinch of salt For the sauce (for 1portion): - 2 tbs. extra virgin olive oil - 50gr gorgonzola DOP - 50 gr Italian sausages - 50 ml milk PREPARATION: Fried the sausages in the pan with 2 tbs EVO oil. Boil the milk, out from the fire add the gorgonzola, cool down and strain. Make the strozzapreti and boil 80 gr of pasta per person in salty water. Add the sauce and serve.

Bangkok - rossano’s

rossano’s Nearest MRT/BTS: BTS Asok Opening - Closing Time: Open daily, 11.30 AM - 2 PM, 5 PM - 11 PM (Last kitchen order 10 PM) Tel: 02 260 1861 Email: info@rossanosthailand.com

Address 167 Sukhumvit 21 Road (Asok), Klongteoynua, Wattana, Bangkok 10110 Founded in 1984, Rossano’s is one of the Bangkok’s oldest and most-acclaimed Italian restaurants. Rossano’s offers traditional homemade cuisine of Tuscany style in menu with more than 70 dishes, different set lunch menu from Monday to Friday and different for weekends. Guests can take home food by ordering. As well, our guests will find a great selection of liqueurs, the wine list with more than 250 selected wines and homemade limoncello. Rossano’s provides you by family atmosphere: four private rooms: two on the first floor and other two on the second floor, garden, free parking and smoking area.

Contact Contact: Mr. Giorgio Lattuille Position: General Manager Tel: 02 260 1861 Email: info@rossanosthailand.com

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special dish of rossano’s

Angel air A.O.P with live main lobster

INGREDIENTS: - 300 gr Angel air (Fedelini) De Cecco - 5 dl Extra virgin olive - 100 gr garlic peeled - 5 gr Italian parsley - 5 gr fresh chili - 100 gr sundried tomato - 10 cl cognac - 1.2 kg live main lobster - Salt - Black pepper PREPARATION: In a big pan stir fried the garlic chopped with extra virgin olive oil, add chili, sundried tomato and the lobster cut in the half (take out the meat from the carcasse). Pan seared up and down for few minutes, wet with a shot of cognac and cook until the alcohol evaporate. Add the fresh parsley and seasoning with salt & pepper. In a large pot cook the Angel air until “AL DENTE”. Drain the pasta and add them to the lobster sauce, add a ladle of cooking water. Gently cook a few minutes for the starch to create a cream.

Bangkok - sensi

sensi Nearest MRT/BTS: BTS Chong Nonsi Opening - Closing Time: Open daily, 5.30 PM - 11.30 PM Tel: 02 117 1618 / 02 676 4466 Email: info@sensibangkok.com

Address 1040, Yak 5, Narathiwat Soi 17, Sathorn, Bangkok, 10120 An Italian culinary sensation, designed to satisfy all the senses. Chose from the a la carte menu or from Sensi’s signature degustation courses, each one a visual delight and a taste sensation. The Chef’s Table, situated in front of the kitchen, is the ideal setting to see the chef’s at work, enjoy the appertsing aromas and listen to the sizzling sounds as the alchemy of ingredients creates your exciting dining experience. Fresh ingredients, and a wonderful selection of the finest wines, cater to every taste, and make Sensi one of the top places to dine in Bangkok, that will provide you with an evening to remember.

Contact Contact: Mr. Stefano Merlo / Ms. Charlotte Buzzanca Position: Chef / Director Tel: 02 117 1618 / 02 676 4466 Email: info@sensibangkok.com

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special dish of sensi

SENSI CAPRESE THE COOKED TOMATO (SALSA) INGREDIENTS: -1kg cherry tomatoes - 20 gr extra virgin olive oil - 2 cloves of garlic - 10 basil leaves PREPARATION: Place the tomatoes in a vacuum bag and cook in a steam oven (90 degrees at 100% humidity for 20 minutes) Cool in water and ice. Blend and sieve, season with salt and pepper.

THE RAW TOMATO (Jelly) INGREDIENTS: - 1.2 kg of cherry tomatoes - 1g agar agar PREPARATION: Blend and let drain for 12 hours, keep the pouring water and every 156g of sauce add 1g of agar agar. Cool down to 35/40 degrees and spread on the acetate creating circles.

THE BUFFALO MOZZARELL’S SPUMA (500g Siphon) INGREDIENTS: - 200 gr bocconcini of drained buffalo mozzarella - 100 gr fresh milk - 220 gr cream - salt

PREPARATION: Boil the fresh milk, let it cool down to 40 degrees and add it to the chopped mozzarella. Blend everything and leave to rest in a closed container for 12 hours. After 12 hours add the cold cream, salt and pepper and sift into a siphon.

Bangkok - terrazza

Terrazza Italian Restaurant Nearest MRT/BTS: BTS National Stadium Opening - Closing Time: Open daily, 6.30 AM - 10.30 PM Tel: 02 216 3700 ext. 20818 Email: terrazza@pprincess.com

Address 8th floor Pathumwan Princess Hotel, 444 MBK Center, Phayathai Road, Wangmai, Pathumwan, Bangkok, 10330 Ideally located on the 8th Floor of the Pathumwan Princess Hotel, Terrazza offers the choice of dining “al fresco” on the restaurant’s terrace overlooking the hotel’s magnificent swimming pool, or in airconditioned coolness. Terrazza presents a fine Italian menu designed by renowned Italian Chef de Cuisine, Roberto Panariello, whose authentic home-style creations combine effortlessly with the restaurant’s stylish and soothing ambiance.

Contact Contact: Mr. Cedric Veith Position: Director of Food and Beverage Tel: 02 216 3700 ext. 20818 Email: terrazza@pprincess.com

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special dish of terrazza

Risotto Pumpkin with Sage

INGREDIENTS: - Italian Rice Carnaroli - Pumpkin - White Wine - Butter - Olive Oil - Shallots - Vegetable Stock - Fresh Sage - Parmesan Cheese - Salt - Black pepper PREPARATION: In a high-sided pot with a wooden handle heat the olive oil, butter and shallots, and cook the rice for a few minutes. Add the white wine and allow it to evaporate. Cut the pumpkin into small even pieces, to ensure uniform cooking and add to the rice. Once the pumpkin has softened, add a ladle of vegetable stock. If the stock evaporates add more until cooking is finished. Add a touch of salt and remove from heat. Add the sage leaves, and a knob of butter. To serve, sprinkle with grated parmesan cheese, sliced shallots, black pepper and a drizzle of oil.

Bangkok - vino di zanotti

vino di zanotti Nearest MRT/BTS: BTS Chong Nonsi Opening - Closing Time: Open daily, 12 PM - 2 PM, 6 PM - 10 PM Tel: 02 678 0577 Email: vinobkk@zanottigroup.com

Address 399 Nanglinchi soi 9, Nanglinchi Road Chongnonsi, Yannawa, Bangkok 10120 VINO di Zanotti is a very special Italian wine bar experience boasting a fine selections of Italian and French wines. VINO di Zanotti embraces the concept of the Italian Aperitivo, providing a meeting place for professionals to wind down after work and enjoy quality wines and food in a sophisticated and relaxed ambience. A delicious Italian Tapas menu is available until midnight, while diners also have the option of ordering a wide selections of a la carte Italian Traditional dishes. To complement the food, a selection of wines by the glass from a number of Italian regions allows guests to enjoy new and different varieties without having to order a full bottle. A range of fine cigars is also available.

Contact Contact: Ms. Ramida D. Position: Secretary Tel: 086 340 9882 Email: vinobkk@zanottigroup.com

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special dish of vino di zanotti

Spaghetti with Bottarga

INGREDIENTS: - 80 gr Cocco spaghetti - 5 gr chopped parsley - 5 gr bottarga powder - Garlic - Dried chili - Extra virgin olive oil - Bottarga PREPARATION: Boil spaghetti in water and salt for 6 minutes, during boiling spaghetti, prepare the sauce with olive oil, dried chili and garlic. When spaghetti is ready, sautéed the pasta with the sauce and put vegetable stock until get creamy. Then put bottarga powder and chopped parsley. Decorate in the plate with sliced bottarga on top.

Bangkok - zanotti - il ristorante

zanotti - il ristorante Nearest MRT/BTS: BTS Sala Daeng Opening - Closing Time: Open daily, 11.30 AM - 2 PM, 6 PM - 10.30 PM Tel: 02 636 0002 Email: reservation.zanotti@zanottigroup.com

Address 21/2 1st floor, Sala Daeng Colonnade Condominium Sala Daeng Road, Silom, Bangrak, Bangkok 10500

Probably one of the best Italian restaurants in Asia Pacific Area, founded in 1998 by Chef Gianmaria Zanotti. It is recognized as a reference point for business lunches and dinners for any occasion. Chef Gianmaria Zanotti offers his clientele the pleasures of true culinary tradition, combined with a marvelous selection of wines. The emphasis is on fresh ingredients and recipes from Northern Italy. The fresh pasta is made in house every day, other ingredients are imported from Italy to mention authenticity. Supported by a team of Italian chefs, the restaurant offers an extensive menu with a wide choice, always striving for perfection.

Contact Contact: Mr. Kijpudhi S. Position: Restaurant Manager Tel: 02 636 0002 Email: reservation.zanotti@zanottigroup. com

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special dish of zanotti - il ristorante

ITALIAN FLORENTINE STEAK

INGREDIENTS: - 1.5 kg dry-aged 120 days Florentine T bone - Maldon salt - Pepper - Thyme - Rosemary - Sage - Extra virgin olive oil - Garlic

PREPARATION: Marinate steak for 20 minutes with chopped garlic, herbs, extra virgin olive oil, salt and pepper. Then grill 7 minutes per side to get medium cook. Slice and decorated on the plate with Maldon salt, fresh herbs, pepper and extra virgin olive oil.

chiang mai - piccola roma palace

piccola roma palace Opening - Closing Time: Open daily, 11 AM - 2 PM, 5 PM - 11 PM Tel: 053 272 223 Email: piccolaromapalace@yahoo.com

Address Chang Khlan, Mueang Chiang Mai District, Chiang Mai 50100

Welcome to Piccola Roma Palace. This Italian restaurant in Chiang Mai has been founded by Master Chef (born in the core of Rome) Angelo Faro, in March 1991. At that time it was the only Italian restaurant in Chiang Mai and one of the few Italian restaurants in Thailand. In 21 years Piccola Roma Palace provided excellent Italian food in Thailand to the most important members of Thai and Bhutan royal families and to VIP as Liz Taylor, Angelina Jolie and Danny Glover. In Piccola Roma Palace there is enough space to host comfortably 80 people. The portions are particularly generous.

Contact Contact: Mr. Angelo Position: Master Chef / Founder Tel: 081 287 6437 Email: piccolaromapalace@yahoo.com

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special dish of piccola roma palace

Radicchio and Mascarpone cheese risotto

INGREDIENTS: - 1 red radicchio salad (you can use both the round one or the long one) - 1 red onion - 100 gr of Mascarpone cheese - 40 gr of Parmigiano Reggiano cheese - salt - extra virgin olive oil - butter - 200 gr risotto rice - Hot water PREPARATION: Cut a red onion in thin slices. Put some butter in a pan, once it is melted add the onion and cook it on a low heat, then add some hot water. Cut the radicchio salad in thin strips and put it on the pan with the cooked onion. Cook all the ingredients on a low heat, covering the pan with a lid and mixing it often until the radicchio salad is cooked while adding some water to make it softer. After that, put the pan aside. For rice: pour water in a pot with some salt and heat it. Put some oil in a pan and heat it, pour rice in it and toast it over a high heat while mixing it for a couple of minutes. Then, add 2-3 ladleful of the water that is in the pot until rice is cooked. Add the radicchio salad and onion in rice pan and keep mixing. After that, add Mascarpone cheese and mix it until the cheese melts completely. Plate the rice with some Parmigiano cheese on top of it. Buon appetito!

hua hin - Da mario

Da Mario Opening - Closing Time: Open daily, 12 PM - 10.30 PM Tel: 032 530 170 / 085 473 1441 Email: damario-huahin@hotmail.com

Address 20 NARESDAMRI ROAD HUA HIN, PRACHUAB KHIRIKHAN 77110

Da Mario Italian restaurant and pizzeria is situated near the fishing pier in Hua Hin. It has a pleasant interior layout with a real pizza oven adding to its authenticity and seats facing the main road allowing views of the harbour. The restaurant has been opened since 2007 and serves Italian cuisine from all the Regions of Italy. The main recipe for Da Mario restaurant is the passion for cooking and dedication to work to always create the taste and smell of Italy.

Contact Contact: Mr. Uleri Cristian Position: Owner and Chef Tel: 085 473 1441 Email: damario-huahin@hotmail.com

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special dish of da mario

Truffle fettuccini with scallops and champignons

INGREDIENTS: - Fettuccine Truffle - Scallops - Portobello mushroom - 1thb Extra Virgin Olive Oil - Salt according the taste - Brandy - Parsley - Butter PREPARATION: In a pan, simmer a side of garlic together with one tablespoon of Extra Virgin Olive oil. After cleaning the mushrooms, cut them in slices and stir fry for 2 minutes in a pen. Remove the Garlic. Season with salt and parsley . Aside melt a dollop of butter and blanch the scallops in it for one minute each side. Season with salt and steam with Brandy. Cook the fettuccine, drain and stir fry them in a pan with the mushrooms. Afterwards add the scallops and mix.

hua hin - La grappa

La grappa Opening - Closing Time: Closed on Monday, 12 PM - 2.30 PM, 6 PM - 10.30 PM Tel: 032 516 510 / 092 281 4664 Email: info@lagrappa-ristorante.com

Address 20/5 Poolsuk Rd, Hua Hin, Prachuabkirikhan, 77110

My name is Luigi Sica and I am the Chef Patron here at La Grappa, Italian fine dining restaurant here in the beautiful seaside resort city of Hua Hin, Thailand. My passion for the kitchen was burning in me from a young age. La Grappa: Classic Italian decoration which creates a wonderful ambience for you and your family or friends when you dine with us. Our friendly and efficient staff will take care of your every need and make you feel welcome and comfortable while with us.

Contact Contact: Mr. Luigi Sica Position: Chef Patron Tel: 032 516 510 / 092 281 4664 Email: info@lagrappa-ristorante.com

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special dish of la grappa

Linguini pasta with Hua Hin Rock LobsterS, cherry tomatoes & basil

INGREDIENTS: - 80 gr Linguini pasta high quality - 3 pcs. cleaned Hua Hin Rock lobsters - 2 spoons of extra virgin olive oil - 100 cl of lobster bisque - Cherry tomatoes - 2 spoons of tomato sauce - 1 small spoon of garlic oil - 2 spoons of Brandy - 5 pcs. basil leaves - Salt - Pepper - A bit of chopped parsley PREPARATION: Take a large saucepan and fill it with water. Bring it to the boil and put in one handful of salt, then put in linguini and cook for 7 minutes (Al dente). Take 1 piece of the lobster's tail and cut into 4 to 5 pieces and place in a hot pan with 1 spoon of extra virgin olive oil and cook for 20 seconds. Take out the tail from the pan and add 2 spoons of brandy and wait for the alcohol to evaporate. Add the lobster bisque, cherry tomatoes, 2 spoons of tomato sauce, salt, pepper, 1 spoon of garlic and basil. Warm another pan and put 1 spoon of extra virgin olive oil and pan fry the 2 remaining rock lobsters' tails. Take the pasta (already cooked al dente) and place in the pan with the sauce, add the cut lobster's tail and mix well until everything is covered in the sauce. Finally, add the parsley and a bit more extra virgin olive oil. Place the pasta neatly on the plate, with the 2 rock lobsters' tails on top and decorate with a fresh basil leaf.

koh phangan - fabio’s

fabio’s Opening - Closing Time: Closed on Sunday, 6 PM - 10 PM Tel: 077 377 180 Email: fabio820@libero.it

Address 1021 moo 4 bantai 84280 koh phangan surat thani Since 2007 Fabio’s restaurant offers one of finest cuisine you can find in Koh Phangan. Our reputation is due to the high qualitity of our food. We bake every single day your bread in our traditional Neapolitan oven our pizza and our exquisite egg-pasta is home made too. Our menu is inspired by the most typical Italian tradition and includes just a selection of dishes to be done on the spot because our philosophy is to use only fresh products. Should you wish to taste any special dish not included in the menu please do not hesitate to submit your request to the chef. We are at your disposal for reservations and dedicate dinners.

Contact Contact: Mr. Fabio Colapietro Position: Owner and Executive Chef Tel: 077 377 180 Email: fabio820@libero.it

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special dish of fabio’s

Fabio’s tagliatelle

INGREDIENTS: - Parmiggiano reggiano Dop - Butter - Zucchini stick - Salt - Coppapasta - Smoked pork belly - 1 yolk egg - black pepper - Roman goat cheese PREPARATION: Prepare a classic bechamel with the addition of parmiggiano reggiano Dop. Heat a nut of butter in a pan add zucchini stick cook a few minute. Cook tagliatelle in abundant salt water. Season the tagliatelle with zucchini and bechamel. With help of coppapasta wrap the tagliatelle with smoked pork belly than bake at 200 degrees after 15 minute put on top of tagliatelle 1 yolk egg and keep in the oven fo another minute. Serve with grated Roman goat cheese and black pepper.

koh phangan - valentino restaurant & wine bar

VALENTINO restaurant & wine bar Opening - Closing Time: Open daily, 5 PM - 11 PM Tel: 087 086 2697 Email: info@valentinothailand.com

Address 88/1 Moo 5 Thong Nai Pan Noi Beach Koh Phangan, Surat Thani, Thailand 84280 Valentino Restaurant was born from the desire to offer something different in the gastronomic reality of Koh Phangan. The menu is inspired by our Italian roots but also by the search for new combinations of flavors using always first choice raw materials. Fine attention to detail along with authentic Italian flavor, genuinely inspired by the regions of Italy. Fresh local seafood, imported premium beef, homemade sauces and pasta are specialties of Valentino. We also serve a wide selection of imported wines and spirits. You can rest assured everything is prepared fresh, being family owned and operated, always strive to make your dining experience a memorable one.

Contact Contact: Mr. Andrea Risi Position: General Manager Tel: 087 086 2697 Email: Info@valentinothailand.com

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special dish of valentino restaurant & wine bar

Filetto di Branzino gratinato al forno Oven Baked gratin White Snapper fillet

INGREDIENTS: - 200 gr of local white snapper fillet - Orange skin - Lemon skin - Celery - ½ slice of garlic - Salt - Pepper

- Parsley - Extra virgin Italian olive oil - 12 Taggiasca olives - Homemade bread crumb - Cherry tomatoes confit - 4 lemon slices

PREPARATION: Prepare a marinade by blending extra virgin olive oil, garlic, salt, pepper , celery , orange and lemon zest. Finely chop your homemade dry bread and mixing it with parsley, salt, pepper and a pinch of Parmesan. Bake a dozen of taggiasca olives at a temperature of 280 degrees until they are dehydrated enough to crumble finely. Slice the white snapper fillet finely with a sharp knife and place it evenly on a plate that can be baked. Cover the fish with the marinade and then the breadcrumbs, bake it for 5 minutes at 220 degrees. Before serving, sprinkle with dehydrated olives, garnish with cherry tomatoes confit and 4 slices of lemon.

pattaya - pasta pasta

pasta - pasta Opening - Closing Time: Open daily, 11.30 AM - 11 PM Tel: 03 825 5501 Email: rsvn@ambassadorcityjomtien.com

Address Ambassador City Hotel 21/10 M2 Sukhumvit Rd. Na Jomtien Sattahip Chonburi 20250

Authentic Italian cuisine with many regional dishes from the gamut of Italy’s gastronomic heritage presented in an ambiance of Italian hospitality. The menu presents a broad choice of traditional recipes mixed from the North, Centre and South of Italy. Pasta, pizza and lasagna are naturally superb with an extensive range of main courses from fritto misto to polar fresh seafood plus succulent steaks served with luscious sauces. The restaurant is located 50 meters from the beach. It has 100 seats divided in different dining rooms with air conditioning, and also has a fresh open-air space overlooking the sea.

Contact Contact: Mr. Claudio Viale Position: Chef Tel: 03 825 5501 Email: rsvn@ambassadorcityjomtien.com

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special dish of pasta pasta

Spaghetti in Porcini mushroom and Speck cream sauce

INGREDIENTS: - 80 gr spaghetti - 2 tbsp of Extra Virgin Olive Oil - 2 pcs chopped garlic cloves - 50 ml white wine - 30 gr speck (Italian cold cut) - 50 ml heavy cream - 50 gr porcini mushrooms (fresh or frozen) - 30 gr grated Grana Padano cheese PREPARATION: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 7 to 8 minutes for dried pasta. While the pasta is cooking, heat the oil and add chopped garlic with the Porcini mushroom. Once fragrant, add the wine and cook occasionally, until the liquid is nearly all evaporated. Add the speck and cream and return to a simmer. Cook, stirring occasionally, until the cream is reduced and thick. Drain the pasta and add to the pan with the sauce, tossing well to coat. Add the parsley (optional) and the grated Grana Padano cheese and stir to incorporate.

phuket - acqua

acqua Opening - Closing Time: Open daily, 5 PM - 11 PM Tel: 076 618 127 / 087 270 5929 Email: reservations@ acquarestaurantphuket.com

Address 324/15 Prabaramee Road, Patong, Kathu, Phuket 83150

The most awarded Italian Restaurant in Thailand, Acqua Restaurant is the finest temple of gastronomic excellence and luxury fine dining Italian restaurant. Alessandro Frau, Owner and Head Chef and all his team has been offering exciting dining concept that promises to deliver the freshest ingredients and a memorable dining experience. Stylish black and white design in a modernly and classy environment, Acqua Restaurant is an establishment that has been under the reflector of the dining scenes for a decade.

Contact Contact: Mr. Alessandro Frau, Ms. Marcella Mocci Position: Owner / Chef, Executive Director Tel: 076 618 127 / 087 270 5929 Email: reservations@ acquarestaurantphuket.com

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special dish of acqua

Octopus salad

INGREDIENTS: - 1000 gr octopus - 30 gr Ligurian olives (olive taggiasche ) - 50 gr celery - 20 gr lettuce - 5 pcs violets (flowers) - 50 gr extra virgin olive oil - 15 gr lemon juice - 15 gr vinegar - 5 gr fennel leaves - 10 gr sprouts - 20 gr small radishes - 10 gr mustard PREPARATION: Vacuum pack the octopus and afterward cook it at low temperature (64 degrees) for 24 hours in. Once cooked, use half of the octopus to make a wiener (wrap it in transparent foil and compact it). Put the octopus wiener shaped into the freezer. In the meantime, take the remaining part of the octupus, cut it in small pieces and pickle it in oil, lemon juice and mustard for 24 hours. Take out of the freezer the wiener shaped octopus, slice it in a carpaccio way and shape a circle. Season it with salt and pepper to taste. On the sliced octopus, put some octopus small pieces, Ligurian olives, lattuce leaves, Fennel leaves, Violets, the Sprouts and the finely sliced radishes.

phuket - bocconcino

bocconcino Opening - Closing Time: Open daily, MAY - NOV: 11.30 AM - 10 PM / DEC - APR: 9 AM - 10 PM Tel: 091 821 1715 / 076 386 531 Email: bocconcinorestaurant@gmail.com

Address 8/71 Moo 3, Surin Main Road Cherngtalay Sub District, Phuket, 83110 Bocconcino is a stylish Italian Delicatessen, Restaurant, Pizzaria and Pasticceria located in Surin Phuket. Inside the clean-cut, light wooden-theme interior you will find an amazing range of Italian product, from olive oil, balsamic vinegar, cold cut and cheese. Also, a large selection of the best Italian wine including all the high end label. The restaurant offers all the classic of Italian food and some of the original Sardinian dish, fresh pasta and meat from Australia, US and Italy, also, fresh seafood and fish all imported.

Contact Contact: Mr. Massimo Pettinau Position: Owner and Executive Chef Tel: 082 814 5716 Email: bocconcinorestaurant@gmail.com

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special dish of bocconcino

LINGUINE WITH CLAMS AND BOTTARGA INGREDIENTS: - 90 gr linguine pasta - 200 gr clams - 5 gr parsley - 2 cloves of garlic peeled - 50 gr tomato cherry - 10 gr “Bottarga di muggine Sarda” - 50 ml extra virgin olive oil - 5 gr salt - 1gr black pepper - 50 ml white wine - Dry chilly

PREPARATION: Put the clams in salted cold water for at list 6 hour to purge from any sand. Wash the clams and open in a sauce pan with garlic parsley and oil. Put a bit of white wine and cover till fully open making sure u keep the water. Take the clams out of the shell. In a sauce pan put the garlic clove the chilly and the remaining oil cooked gently, add the clams, the white wine and the water from the clams, turn off the fire. Cook the linguine pasta in water and salt keep it al dente. Put the pasta in the sauce and keep cooking for 2 minutes. Add the parsley and the fresh tomato. Add the “Bottarga” half inside the pasta and keep the other half to put on top.

phuket - da maurizio beach side

da maurizio beach side Opening - Closing Time: Open daily, 12 PM - 11PM Tel: 063 078 5567/ 07 634 4079 Email: sue@baanrimpa.com

Address 223/2 Prabaramee Road, T. Patong, A. Katu, Phuket, Thailand 83110

Da Maurizio Beach Side offers is 25 years old and offers the finest in contemporary Italian cuisine. Delicious food, a gorgeous sunset and the serenade of the surf make this openair restaurant a must for any visit to Phuket. Da Maurizio’s has always distinguished itself from other Italian restaurants and the new menu lives up to its already firmly established reputation. From among the assorted items on the menu is live fish and lobster, imported meats, homemade pastas and the chef’s special tasting menu. Of course, no meal at Maurizio’s would be complete without considering the selection from the Wine Spectator Award winning wine cellar and homemade desserts.

Contact Contact: Ms. Susanne Ultmann Position: Executive Manager Tel: 063 078 5567/ 07 634 4079 Email: sue@baanrimpa.com

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special dish of da maurizio beach side

Baccalà “da Maurizio” (serves for 4)

INGREDIENTS: - 450 baccalà desalted - 2 white onion - Extra virgin olive oil - Laurel and thyme - 6 anchovies fillet - White wine - Fish stock - Cream - Taggiasche olives - Polenta PREPARATION: Cut the baccalà into pieces of 3cm, place it in a vacuum bag with a little extra-virgin olive oil, salt and 2 sprigs of thyme. In a saucepan let’s cook very slowly the onion previously cut into julienne with extra virgin olive oil, thyme and 2 bay leaves. cook for at least 40 minutes adding a fish stock and anchovy fillets. when the anchovies have melted, add the cream and cook for a few minutes after remove the aromatic herbs and blend the sauce with a mixer. pass the sauce through a sieve to make it very velvety. Dip our cod in the vacuum bag in the water that our roner machine will keep at a controlled temperature of 54 degrees for about 15 minutes. Grill the ponta that you will have previously cooked, cooled and cut into 3cm cubes. At this point we will have to compose the dish: placing 3 cubes of polenta on each plate with the pieces of baccalà and Taggiasche olives. Then sprinkle the dish with the sauce you have previously prepared. This recipe was created by a series of traditional Italian recipes brought in a modern key. Clear and decisive flavor with a delicate cooking to retain all the juices, flavors and aromas of the simple ingredients we used to give this dish a fair balance between tradition and innovation.

phuket - la carbonara

La carbonara Opening - Closing Time: Open daily, 12 PM - 3 PM, 5 PM - 11 PM Tel: 093 623 7781 Email: lacarbonaraphuket@yahoo.com

Address 72/6 Moo Rim had Road, Kamala , Kathu, Phuket 83120 La Carbonara is an Italian Restaurant and Pizzeria located in Kamala, few steps away from the Beach area. Mr. Francesco Cantiani, the Executive Chef, personally takes care of the kitchen and will pamper clients with delicious recipes of the Italian traditional cuisine from the center of Italy using a genuine ingredient. La Carbonara inaugurated 6 years ago, and this year has reopened completely renewed, offering a new modern and classy environment with relaxing atmosphere.

Contact Contact: Mr. Francesco Cantiani Position: Executive Chef Tel: 085 489 6695 Email: lacarbonaraphuket@yahoo.com

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special dish of la carbonara

CARBONARA (serves for 4)

INGREDIENTS: - 400 gr spaghettoni - 200gr pork cheek cured (or bacon) - 4 egg yolks - 150 gr Pecorino cheese (hard sheep cheese) - Salt to taste - Whole grinded pepper PREPARATION: Cook the spaghetti in a large pot of salted water. Meanwhile, cut the pork cheek into strips and put it in a large pan, gently brown without adding oil. In the meantime beat the egg yolks with the Pecorino cheese and two spoons of boiling water. Add freshly ground black pepper. When the pasta is cooked al dente, drain it and put into the pan with the bacon: take the pan away from the heat and then add the beaten egg yolks, finally add a tablespoon of cooking water for a creamy result. Stir for a minute and serve the spaghetti with Carbonara sauce: sprinkle with the Pecorino cheese and black pepper. Serve hot to make nicer keep some pork cheek as a part for decoration.

phuket - la dolce vita

la dolce vita Opening - Closing Time: Open daily, 1 PM - 11PM Tel: 076 602 247 Email: nirvanaphuket@hotmail.it

Address 241/17-18 Rat-U-Thit 200 Pee Rd. Patong Beach Kathu, Phuket 83150 Thiland

Italian restaurant offering traditional dishes with some flicker of imagination. Careful and friendly service in a simple and elegant environment. Beautiful selection of Italian wines. Pizzas cooked in a firewood oven.

Contact Contact: Mr. Alfredo Sibaldi Bevilotti Position: Executive Chef Tel: 076 602 247 Email: nirvanaphuket@hotmail.it

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special dish of la dolce vita

Egg sfogliatine filled with herbs and Ricotta cheese, with a side of stir-fried garlic prawns, cherry tomatoes and sunflower sprouts (serves for 4) Recipe by Alfredo Sibaldi Bevilotti

sfogliatine INGREDIENTS:

PREPARATION:

- 4 eggs - 500 ml whole milk - 10 gr butter - 200 gr 00 white flour - 1 pinch salt

Stir eggs and salt using an electric mixer, then add melted butter, whole milk and the flour until the consistency will look homogeneous. Let it rest for half an hour. Put the butter on a pan, then put a small quantity of the mixed mass and let it brown on both sides. PREPARATION:

- 500 gr spinach - 500 gr Swiss chard - 500 gr Ricotta cheese - Salt - Pepper - Milk cream

Boil a spinach and a Swiss chard in water, add a bit of salt for a few minutes. Drain and blend them with Ricotta cheese using an electric mixer and add some salt. The cream should look homogeneous. If the cream is too solid, it is possible to add some milk cream. Fill and wrap the sfogliatine, then cut them in a shape of small cylinders. Dispose on a baking paper in a casserole and cook them au gratin1 in a fan-assisted oven.

prawns INGREDIENTS:

PREPARATION:

- 16 medium-size fresh prawns - Extra virgin olive oil - 1 unpeeled clove of garlic

Clean the prawns and peel them. Heat some extra virgin olive oil and let the garlic clove brown in it. Stir-fry the prawns and plate.

stuffing INGREDIENTS:

Plate 4 prawns and 5 sfogliatine, alternating them. Add some cherry tomatoes cut in small dices and some sunflower sprouts. Add a little olive oil on top of it. 1 Type of cooking

phuket - la gaetana

la gaetana Opening - Closing Time: Closed on Wednesday, MON, TUE, FRI: 12 PM - 2 PM, 6 PM - 10 PM Tel: 076 250 523 / 081 397 1227 Email: giannifer@hotmail.com

Address 352 Phuket road, tambon thalad yai, amphur muang, Phuket, 83000

La Gaetana is operated by Gianni and Chonticha (Donna Concetta) for 19 years. It is situated in the heart of Phuket town in a Cinoportuguese House. You will discover dishes from the campania region, which is located in the southern part of Italy, and some favorite dishes from other region. We always offer various salads, antipasti, pasta dishes, including vegetarian dishes. We, also, have homemade desserts and icecream.

Contact Contact: Mr. Gianni and Ms. Chonticha Position: Owners Tel: 076 250 523 / 081 397 1227 Email: giannifer@hotmail.com

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special dish of la gaetana

Bavettine agli Scampi (Serves for 2)

INGREDIENTS: - 200 gr Bavettine - 3 tbsp. extra virgin olive oil, divided - 2 large scampi (around 300g), butterfly cut - 3 garlic cloves, minced - Pinch dried crushed black pepper - Few pinches of coarsely chopped fresh parsley - Pinch of salt - ¼ cup of white wine - 10 yellow and red cherry tomatoes cut into quarters PREPARATION: Marinate scampi with parsley, salt, pepper, and a little garlic. Then boil the pasta in salted water. While the pasta is being cooked, make the sauce. Heat up medium pan with olive oil, sear the scampi in the pan to give it colour, pour white wine and let it simmer. Add the rest of the garlic, cherry tomatoes, and cook until soften, add a few spoons of pasta water, adjust salt and pepper to taste. When the pasta is ready, remove the scampi, sauté the pasta with the sauce. Serve the pasta on the plate and add the scampi on the top. Sprinkle fresh parsley and add a little olive oil on top.

phuket - la scala

la scala Opening - Closing Time: Open daily, 7 PM – 12 AM (Last order 10.30 PM) Tel: 076 318 350 ext. 99 Email: fb@katathani.com

Address 14 Kata Noi Road, Karon, Muang, Phuket 83100

An authentic Italian dining experience, with each dish prepared to order from the highest quality, freshest ingredients, as well as a global range of fine wines for your enhanced dining pleasure. Each dish is prepared with the highest quality Italian ingredients, specifically designed and created by our Italian chef.

Contact Contact: Ms. Natakorn Katuang-ngan Position: Restaurant Manager Tel: 076 318 350 ext. 99 Email: fb@katathani.com

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special dish of la scala

Homemade ravioli filled with salted cod fish, serve with Pachino tomatoes sauce,fresh Burrata cheese, cappers fruits and Taggiasca olives

RAVIOLI INGREDIENTS:

PREPARATION:

- 200 gr Bavettine - 3 tbsp. extra virgin olive oil, divided - 2 large scampi (around 300 gr), butterfly cut - 3 garlic cloves, minced - Pinch dried crushed black pepper - Few pinches of coarsely chopped fresh parsley - Pinch of salt - ¼ cup of white wine - 10 yellow and red cherry tomatoes cut into quarters

Mix the eggs with the flour forming a smooth ball, keep it in the refrigerator for 20 minutes. In the meantime mix cod fish, potatoes and oil, to make a smooth mixture, add some salt to taste. Layer the pasta with a pasta machine to 1mm thick sheet, with a round mold (8 cm) make some rounds. Fill each round with the fish mixture and seal the ravioli folding in half and pressing with the fingers to seal.

SAUCE INGREDIENTS:

PREPARATION:

- 16 pcs Pantelleria capper fruits - 16 pcs Taggiasca olives - 1 Burrata cheese - EVO oil Sabina to drizzle - Fresh marjoram leafs - 5 liters of water - 30 gr sea salt

Fry gently the onions in the EVO oil until cooked but not browned, continue with the garlic. When also the garlic is cooked add the tomatoes and cook slowly. When the tomatoes are soft smash it with a spoon, add seasoning and fresh oregano leafs; keep cooking for another 5-10 minutes until smooth.

FINISHING INGREDIENTS:

PREPARATION:

- 400 gr Pachino IGP cherry tomatoes - 5 gr minced garlic - 5 gr minced Tropea red onion - 40 ml EVO oil Sabina - 1 gr fresh oregano leafs - Trapani salt to taste

Add salt to the water and bring to the boil. Cook the ravioli until soft but not over (al dente). When cooked add the ravioli to the sauce and sautéed gently for few minutes. Plate the ravioli with the sauce, capper fruits, Taggiasca olives and finish with some marjoram leafs and a drizzle of EVO oil.

phuket - leo & mas

leo & mas Opening - Closing Time: Open daily, 4 PM - 11 PM / Closed on Monday: APR 1 - OCT 31 Tel: 098 236 1138 Email: leoandmas.flowwinebar@gmail.com

Address 94 Thaweewong RD Patong, Kathu District, Phuket 83150

Leonida, the owner of “Leo&Mas”, is a very lively man; fond of fine food, passionate about the sea, enthusiastic, hardworking and always creating new projects. The creation of “Leo&Mas” was the natural outcome of the union between their loves, the one for his native country, and the one for the land that welcomed and charmed him. “I’m proud of my traditions, and delighted to share with other people what I love”, that’s “Leo&Mas” restaurant’s core. Leonida’s restaurant is a tribute to Italian Style, made of succulent flavors achieved by simple recipes; superior quality, presented with sober elegance; but above all, generosity and warmth in offering what is more precious to him.

Contact Contact: Mr. Mattia Lai Position: Chef Tel: 098 236 1138 Email: leoandmas.flowwinebar@gmail.com

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special dish of leo & mas

Seabass Rolled in Mediterranean Style with black ink puree

INGREDIENTS: - Seabass fillet - Pantelleria cappers - Cherry tomatoes - Alllegro sparkling white wine - Dried tomato raisins - Black olives - Potatoes PREPARATION:

Fillet a seabass and put each fillet in a small pebble to create the rolls. Make a mixture of capers, black olives, dried tomato raisins, cherry tomatoes and Alllegro sparkling white wine, we fill the sea bass roll. Bake the two fillets for 13 minutes at 190 degrees. Meanwhile, put the potatoes in a saucepan over low heat, a dash of cream and squid ink gently mix. Serve the pure 'with a coppa pasta and churn out the rolls of Italian oil. Buon Appetito!

phuket - plum (cape sienna)

plum Prime Steakhouse Opening - Closing Time: Open daily, 6 PM - 10.30 PM Tel: 076 337 300 Email: plum@capesienna.com

Address Cape Sienna Gourmet Hotel & Villas, 18/40 Moo 6, Nakalay Rd., T. Kamala, A. Kathu, Phuket 83150 Dinner is a great experience and at PLUM’s we are all fired up! At the center of your experience is the charcoal oven, bringing out the succulent best from our prime cuts of Argentinian, Polish, French, Italian and Japanese beef. Equal attention is given to the fresh seafood, along with an appealing choice of a la carte dishes and fine wines. Innovative and modern… walking a tasty line between ‘steakhouse’ and ‘fine dining’. Come relaxed… leave inspired!

Contact Contact: Mr. Andrea Saccon Position: Restaurant Asst. Manager Tel: 076 337 300 Email: plum@capesienna.com

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special dish of plum (cape sienna)

PACCHERI pasta ‘NDUJA salami, ‘GUANCIALE’ cheek lard AND PECORINO cheese (4 serves) Ragout INGREDIENTS:

Fondue INGREDIENTS:

- 20 ml extra virgin olive oil (a strong one) - 160 gr ‘Nduja Salami - 30 gr finely chopped onion - 10 gr finely chopped garlic - 500 gr ripen but firm heirloom tomatoes or same weight of canned chopped ones - 40 ml dry white wine

- 30 gr unsalted butter - 150 gr 24 months aged Pecorino Toscano cheese - 120 gr double cream - 40 ml dry white wine - Sea salt to taste - Freshly ground black pepper to taste

Chips INGREDIENTS: - Guanciale, best if it’s from Amatrice, Italy - Olive oil for deep frying (Optional)

Pasta INGREDIENTS: - 4 litres water - 30 gr sea salt - 400 gr paccheri pasta PREPARATION: Start preparing the guanciale chips: Remove the hard skin, leaving as much as possible the fat, it’s the best part of it. Slice the guanciale thin, around 0.5 mm. If you have a food dryer, place the slices in it and dry until crispy at 65ºC (depending on the quality, it may takes two to four hours). If you have a convection oven, dry the slices as you would do into the food dryer, but it will take much longer. If you don’t have a food dryer or an oven with the required capabilities, you can fry the guanciale slices in olive oil, being careful not to exceed 180ºC and then draining excess oil on paper. Peel the tomatoes: bring to boil a large pot of water, in the meanwhile cut a cross on the tomatoes skin, opposite the stem side. When the water boils lively, plunge the tomatoes in it, when the skin starts to loose, remove them and place them under current water. Remove the skin easily with your hands. Dice the tomatoes to 5 mm dices and place them into a colander to remove excess water. Prepare the sauce: In a large pan place the oil and the salami, turn on the fire and at low flame, let the

salami melt into the oil completely. Rise up the flame, add the onion and let it fry until golden, add the garlic and fry it too. Pour the wine and let it evaporate. Pour the diced tomatoes (fresh or canned), reduce the flame and let it simmer until the right thickness. Prepare the fondue: In a small non-sticky aluminum pot or pan, place all the ingredient. Start the fire at low flame and stir until the fondue is well homogeneous and creamy. Adjust with salt and pepper Cook the pasta: Bring to boil the water with salt in it. When the water is boiling lively, pour the pasta into it. Check the package and boil lively until the time suggested in the package, minus 2 minutes. Drain the pasta and pour it into the sauce, simmer at low fire for the remaining time. I suggest cooking it al dente, but you better check the texture and stop when it’s ok for you. Plating: On a large plate, place a small amount of sauce and top it with the paccheri. Pour on top some fondue. Decorate with some guanciale chip and serve.

phuket - portofino

Portofino Opening - Closing Time: Open daily, 6 PM - 11 PM Tel: 076 370 100 Email: Restaurant.Phuketbeach@ lemeridien.com

Address 29 Soi Karon Nui, Tambon Karon, Amphur Muang, Karon, Phuket, TH-83 83100

Portofino Restaurant at Le Meridien Phuket offers unique and authentic Italian cuisine. In 2018 it earned an ‘Award of Excellence’ from New York-based Wine Spectator Magazine in its prestigious restaurant awards. Portofino, also, received a ‘Certificate of Excellence’ in 2017 and 2018 from TripAdvisor. The kitchen is led by Chef Jacopo Di Michele with over 20 years of experience in Italian cuisine from around the world working with only the finest ingredients. Service is guided by Restaurant Manager Panom Paensook holding a level 2 sommelier WSET degree.

Contact Contact: Ms. Panom Paensook Position: Restaurant Manager Tel: 076 370 100 Email: Restaurant.Phuketbeach@ lemeridienhotels.com

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special dish of portofino

SPAGHETTI WITH LOBSTER

INGREDIENTS: - 1 (1-lb.) live Maine lobster - 3 tbsp. extra-virgin olive oil - 1 clove garlic, peeled and minced - 1 cup of brandy - 1 cup of tomato sauce - 4 ripe tomatoes, cored and chopped - Salt - 12 oz. spaghetti - 4 sprigs parsley and basil, trimmed and chopped PREPARATION: Plunge a sharp knife into top of lobster’s head just behind its eyes (to kill it quickly). Separate glaws and tail. Heat oil in a large skillet over medium-high heat. Add lobster and any juices and garlic; cook, stirring and turning the lobster pieces, for 1 minute. Add Brandy to flambé and cook until alcohol has evaporated, about 3 minutes. Add tomatoes and cook, stirring occasionally and breaking tomatoes down with the back of a wooden spoon, until sauce gets smoother and thickens slightly, about 10 minutes. Season to taste with salt. Meanwhile, cook spaghetti in a large pot of boiling salted water over high heat until just tender, 11–13 minutes. Drain, add pasta to sauce, stirring well, and cook a few minutes more. Serve garnished with parsley and basil.

phuket - rossovivo Ristorante Italiano E Pizzeria

Rossovivo Opening - Closing Time: Open daily, 12 PM - 11 PM Tel: 076 384 686 Email: rossovivoristorante@gmail.com

Address 5/38 Moo 5, Viset road, Rawai sub-district, Muang district, Phuket, 83130

Authentic Italian cuisine and Pizzeria at reasonable prices, in beautiful surroundings, indoor with air conditioning and open outdoor with sofas and tables. Mario Rossi is the Owner and Chef. “Original authentic Italian food à la carte; appetizer, homemade pastas, main course (fresh seafood, Thai and imported meat), woodfired oven pizzas, wood fired BBQ and fresh homemade desserts. Also, special menus / chef recommends by Mario, high quality imported ingredients (Pâté, Deer, Bottarga, Veal liver)”.

Contact Contact: Mr. Mario Rossi Position: Managing Director / Chef Tel: 076 384 686 Email: rossovivoristorante@gmail.com

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special dish of Rossovivo Ristorante Italiano E Pizzeria

SEAFOOD PASTA WITH BREAD CRUST

INGREDIENTS: - 140 gr of handmade squid ink tagliatelle - 100 gr fresh salmon - 2 zucchini slices - 2 eggplant slices - 1 handful of pre-boiled green peas - 5 ligurian olives (olive taggiasche) - Cappers - Garlic - Onion - Parsley - White wine - Fish broth

For tagliatelle’: - 1 kg of flour - 10 eggs - Ink squid q.s

PREPARATION: Let the extra virgin olive oil cook in the pan with the garlic and the onion. Add the eggplant, zucchini slices, green peas, ligurian olives and the capers. When all vegetables become slightly crispy, add 100 grams of fresh salmon cut in slices. Pour 1 or 2 spoons of white wine on it, then add fish broth, parsley, salt and pepper. In the meantime, cook the tagliatelle for 3 minutes, then drain and cook them one more minute in a pan with a fish sauce until it shrinks. Plate and serve the dish hot.

samui - gusto

gusto Opening - Closing Time: Open daily, 1 PM - 11 PM Tel: 077 332 514 Email: gustoitalianrestaurant@gmail.com

Address 73/3 Moo 1 Fisherman Village, Bophut, Ko Samui District, Surat Thani 84320

Italian passion and convivial spirit of Italy in the heart of Fisherman’s Village in Koh Samui Island. We choose only first quality imported ingredients to offer to our guests the authentic Italian cuisine, in keeping with ancient tradition with a contemporary touch. Gusto Italiano will take you to a culinary tour of Italy, from regional recipes since those that made our cuisine famous in the world. Fresh and stuffed “handmade” pastas are our specialty. Do not miss the pizza cooked in wood fired oven with long rising time according to authentic Neapolitan tradition. You can taste our cuisine directly on the beach or at the romantic terrace with seaview.

Contact Contact: Ms. Roberta Crespi and Mr. Marco Monterumici Position: Owners Tel: 077 332 514 Email: gustoitalianrestaurant@gmail.com

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www.10q.it

special dish of gusto

SEAFOOD PASTA WITH BREAD CRUST

INGREDIENTS: - Spaghetti pasta - Mussels and clams - Calamari - Prawns - Cherry tomatoes - Shellfishes bisque soup

- White wine - Evo oil - Salt - Pepper - Parsley - 100 gr pizza dough

PREPARATION: Let the mussels and clams open in a pan, filter the cooking water with a small colander. Eviscerate and peel calamari, then cut them into rings. Put them in a pan together with extra-virgin olive oil and the garlic. After 4 or 5 minutes simmer with white wine until reduced. Clean the prawns. Season them in a saucepan with garlic and oil. Dice the cherry tomatoes and pour them in the same saucepan, then season them with the shellfishes bisque soup. After that add mussels, clams and prawns and mix for a few minutes. Add salt and pepper. Drain the spaghetti and pour them in the saucepan. Add some more bisque while still cooking them, then add parsley and turn off the stove. Put the seafood spaghetti in the baking dish, cover them with the pizza dough, bake for a few minutes and serve.

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TOURISM IN ITALY - CHAPTER 2

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CHAPTER 2 - TOURISM IN ITALY

Tourism in Italy statistics OF TOURISM IN ITALY, 2018

Top 5

The Most visited Country in the world

Millions of tourist arriving

Top 12

ROME. the Most visited City in the world

+11%

More arrivals than last year

1st

Rated attraction of Italy: Colosseum in Rome

14%

of Italian GDP comes from Tourism Industry (UNWTO Tourism Highlights, 2018)

WHY SHOULD YOU GO TO ITALY? Amazing Food and Wine – Just imagine yourself having authentic Fiorentina steak while sipping some Chianti red wine in a small Tuscan village. Could not be better, right? Legendary Cities – Rome, Venice, Milan, Florence, Pisa, Naples, Genoa, Verona… We don’t need to explain this one. Art & Culture – Italy was the homeland of many larger-than-life artists, such as Michelangelo, Leonardo Da Vinci, Caravaggio, Titian, Giotto, and you will have the chance to see countless world-famous masterpieces. Breath-Taking Beaches – As you explore Southern Italy (Apulia, Sicily, Calabria, just to name a few regions) or heavenly Sardinia island, you will discover that Italian beaches are some of the best in Europe. Italian Alps – If you’re more of a mountain person, don’t worry! The Italian Alps are the highest and most extensive mountains range system that lies entirely in Europe, and they will not disappoint. History – Italian history started in archaic times, and no matter what you are interested in, the Roman empire or the Renaissance, you will be fascinated by thousands of years of Italian history. It will not Break the Bank – Italy is less expensive than most countries in Europe, and with a few attentions, you can live amazing experiences even on a budget. Close to Southern and Central Europe Countries – It is convenient to visit other countries from Italy: it is bordered by France, Switzerland, Austria and Slovenia and it is cheap to reach other countries by plane or bus. “La Dolce Vita” – Italians mastered the art of living by perfecting an ideal mixture of tasty food, family, and famous good humor. Italian Hospitality – If you happen to get to know some Italians, it is very likely that they will be willing to invite you into their homes and fill you up with delicious dishes and wine.

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THE MEDITERRANEAN DIET - chapter 3

THE MEDITERRANEAN DIET The Mediterranean Diet is a real lifestyle, a way of eating, based on the traditional foods and drinks of the countries surrounding the Mediterranean Sea, from Spain to Middle East.

he Mediterranean diet is not only a diet, but also a culture, tradition, and art with sustainable high quality. It is a way of thinking about food. It also embraces the concept of eating together and sharing food with others. For Italians, food is not simply sustenance and nutrition, it is community, sharing, and caring! Principle Aspects The principle aspects of this diet include high consumption of fish, moderate consumption of dairy products (mostly cheese and yogurt), moderate consumption of wine, and low consumption of non-fish products. The majority of ingredients in the Mediterranean diet come from plants;

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whole grains, fruits, vegetables, herbs, spices, beans, nuts, seeds, and olive oil , all of which are included in daily life. Moreover, the main focus is on respecting the natural cycle of plants by harvesting seasonally. In addition, strong flavours, thanks to lots of herbs and spices, are used as seasonings in this type of cuisine. Adding herbs and spices is the key to cut down the amount of salt, sugar, and fat used in cooking. Olive oil is a staple used for cooking, while butter, margarine, and other solid fats are rarely used. Olive oil is a good source of monounsaturated fats, which are types of healthy fats that can help lower cholesterol levels better than saturated ones. (Continue at page 106)

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THE MEDITERRANEAN DIET

(from page 104) Animal proteins are also included in the Mediterranean diet, but there is a big difference in consumption between fish proteins and meat proteins. In the Mediterranean diet, fish is the main source of animal proteins, while red meat is the minor one. Chicken, eggs, and low-fat dairy are suggested to be taken only a few days per week. Besides drinking a lot of water for a good health, slight amount of red wine is recommended as well. One glass of wine during a meal is a source of healthy nutrients that can prevent chronic diseases. The Mediterranean diet is a great way to control weight and improve health. At the same time it is a lifestyle involving skills, knowledge, and traditions concerning conservation, processing and cooking. In particular the sharing and consumption of food throughout the Mediterranean basin is the foundation of the cultural identity of communities. Eating together is a part of social exchange and communication maintaining the identity of communities. Beyond traditions and cultural heritage, the Mediterranean diet is fundamental in reaching a lifelong healthy way of living since good health is resulted from good nutrition intake.

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Food is capable of helping prevent chronic degenerative diseases. This is the main reason leading scientists to search for optimal dietary patterns aiming to limit circulatory system and cardiovascular disorders. There is no doubt that the Mediterranean diet is one of the most interesting diets for people who care about their health. Recently, several studies have shown that strict adherence to the Mediterranean dietary pattern is associated with lower incidences of both mortality and chronic degenerative diseases; cardiovascular disease, cancer, etc. Regarding all of these benefits, United Nations Educational, Scientific and Cultural Organization (UNESCO) recognized the Mediterranean diet as the Intangible Cultural Heritage of Humanity in November 2013. This recognition by UNESCO emphasizes these long universally appreciated and approved culinary practices as parts of a wider popular culture. The quality, simplicity, and healthfulness of local food products come with the regionally folkways cooking practices and the ethics of respect for nature. All these attributes conjointly acquire a characterizing role as a point of excellence.

HEALTH: EXPERT RECOMMENDATION

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TRENDS: oRGANIC, CLEAN & NOVEL FOOD

Trends: Organic, Clean & Novel food ORGANIC FOOD

NOVEL FOOD

The term “organic” indicates those products that are grown avoiding the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. For animals that produce meat, poultry, eggs, and dairy products, they must not be given antibiotics or growth hormones. In some countries, organic standards are drawn up and directed by the government and the commercial use of the word organic is legally regulated, while in others it is not. Some of the Organic certifications present in Italy are Bioagricert (also operating in Thailand), Ecolabel UE, AIAB and AMAB, just to mention a few.

“Novel Food” can be newly developed food, or food produced using new technologies and production processes, as well as previously existing food which has been traditionally eaten outside of the EU. An example of a novel food that is already well-known in the West is chia seeds. The people of Central America have been eating those seeds for centuries and now it is common to find them in yogurts and smoothies. Another novel food worth mentioning is insects: insect-eating is actually common in many parts of the world and it is estimated that they form part of the traditional diets of at least 2 billion people. They are highly nutritious and could become the “food of the future”, thanks to their low environmental impact.

CLEAN FOOD Products that are unaltered and kept in its original state are called “clean food”. No artificial flavors, colors, preservatives or sweeteners are added. Fruits and vegetables are good examples of this. It is easy to eat clean: for example, instead of eating a packed banana cupcake, just eat a banana! Unprocessed animal and plant based foods contain the vitamins and minerals you need for remaining in good health. It is getting more and more popularity on the wave of the increasing attention to a healthy lifestyle and the availability of whole products in any supermarket.

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quality food certification

What are PDO, PGI and TSG?

o preserve its culinary reputation, Italy and the European Union worked together in order to create quality labels that encourage food and wine producers to focus on quality, tradition, and authenticity. To earn these legal certifications, producers must follow a strict set of guidelines, supervised by the government (CCPB, n.d.). EU quality policy aims at protecting and promoting products with typical characteristics linked to their geographical origin and traditional know-how. The certifications provided by the EU encourage both production and economy of its territories, and the safeguard of the environment. These products can be divided into different categories: • Products with Geographical Indication:

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Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) •Traditional Specialties: Traditional Specialty Guaranteed (TSG) Italy, with 297 PDO, PGI and TSG certifications (MIPAAFT, 17/09/2018) is the European country with the highest number of food products with designation of origin and geographical indication recognized by the European Union. These laws protect not only the name of wines, balsamic vinegar, hams, and cheese, but also products such as olives, fruits, vegetables and raw meats. Why do we need certifications? These labels aim to promote the quality as well as the reputation of regional foods, to encourage rural and cultural activities and to protect the authenticity

quality food certification and the proper use of registered names of the agricultural and food products. Another important aspect is protecting consumers from companies trying to mislead consumers into thinking that they are authentic while producing uncertified products, undermining the reputation of other authentic regional products.

Traditional Specialty Guaranteed (TSG)

Protected Designation of Origin (PDO)

This certification ensures that products are produced, processed and prepared in a specific geographical area. And it also makes a promise to the consumers: it guarantees that the food was made by local farmers and artisans, using traditional methods and the recognized know-how of producers and ingredients from the region concerned.

This label identifies products with traditional features, either in the composition or means of production, without a specific link to a particular geographical area. This particular certification is given to products with customized names and offering a set of features which distinguish them from other similar products. These features highlight both the traditional character of the product and its uniqueness, due to the use of traditional raw ingredients and the implementation of a traditional production process. The only two Italian examples are Neapolitan pizza and mozzarella cheese. Organic products

Protected Geographical Indication (PGI)

It identifies products whose quality or reputation is linked to the place or region where it is produced or processed. The PGI label traces food’s distinctive features back to their geographical origin to at least one of the production process’s phase, but not necessarily to all phases, like PDO. (Elena Ciprietti, Walks of Italy)

A special mention goes to the term “organic” indicates those products that are grown avoiding the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. For animals that produce meat, poultry, eggs, and dairy products, they must not be given antibiotics or growth hormones. In some countries, organic standards are drawn up and directed by the government and the commercial use of the word organic is legally regulated, while in others it is not. Some of the Organic certifications present in Italy are Bioagricert (also operating in Thailand), Ecolabel UE, AIAB and AMAB, just to mention a few.

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ITALIAN best seller pRODUCTS IN THAILAND Benvenuti in Italia!

elebrate the one-of-a-kind Italian food festival at Central Food Hall and Tops market. Feast your senses with more than 1,500 truly irresistible authentic Italian products on offer. Indulge in many of the exclusive Italian signature products ranging from varieties of world-class pasta to savoury condiments such as the truffleinfused extra virgin oil, balsamic vinegar and truffle sea salt, to sweet delicacies such as artisanal bars and bonbons.

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To elevate the Italian experience, stop by the Grill Bar in Central Food Hall at Central Chidlom and Central Phuket Floresta for gastronomic Italian food creations that feature freshly prepared pasta and sauces and many more Italian inspired dishes. No service charge or corkage fee included.

List of available Italian brands IL Boschetto • Di Martino • Casa Rinaldi • Venchi • Ferrarini • Frantoio • Agnesi • Bertolli • Colavita • De Nigris • De Cecco • Drogheria • Drogheria & Alimentari • Monini • Morra Tartufalba • Olitalia • Ortalli • Agromonte • Alce Nero • Arrighi • Divella • Garofalo • Illy • Lavazza • Mutti • Panzani • Pomito • Ponti • Riscossa • Rustichella • Sacla • Venosta • Acquapanna • Acqua Morelli • Armani • Ducale • Elledi • Ferrero • Groksi • Lauretana • Lazzaroni • Loison • Mangiatorella • Monviso • Pan Colussi • San Benedetto • Sanfermo • Sanpellegrino • Sant Anna • Sapori • Sole • Vicenzi • Zaini • Ambrosi • Arigoni • Beppino • Canutti • Galbani • Gelateria • Giovanni • Granarolo • Sanguedolce • Zanetti • Alcisa • Casa Modena • Castellino • Citterio • Faratelli • Fiorucci • Fratelli • Galbani • Negroni • Talatta • Villani • Vismara.

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chapter 4.1 - Appetizers

Chapter 4 Discovering Italian ingredients in a menu CHAPTER 4.1 - appetizers bread & bakery

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cheese

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cold cuts

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WWW.PARADOXKITCHENWARE.COM

Did you know? Bread in Italy has become an essential part of every meal since the Roman Empire due to its easy recipe and attainable ingredients that are cheap. 117

APPETIZERS - BREAD & BAKERY

Bread is a must-have attribute on Italian

South Italy

table. There are as many different types of Italian bread as Italy’s regions. Every region has its own recipe that easily can be followed even at home. Today there are more than 250 different types all over the country with their own traditions and specialties. Whole grain bread has always been the core of the Mediterranean diet. It provides integral minerals for human body such as zinc, iron, selenium, calcium, sodium, magnesium and many more. However, the quantity of consumption should also be taken into consideration.

Pane di Altamura is made from a certain type of flour which comes from Apulia region. This bread was granted PDO status within Europe. Therefore, there are a lot of strict rules for its production.

COMMON TYPES OF BREAD Usually bread in Italy can be found in local panetterie or forni, bakeries that are more traditional comparing to the supermarkets that do not have the same aroma and atmosphere. Italians love bread and every authentic Italian restaurant will provide you with bread basket before the first course. Below you can find some well-known and the most common types of bread.

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Taralli is a round shaped Italian snack which can be savory as well as sweet. Usually sweet taralli is covered with glaze. This bakery is crunchy which is also a perfect match for wine.

bread & bakery - Appetizers

Central Italy

North Italy

Foccacia is oven-baked flat bread which is usually served with seasonings such as olive oil, salt and some herbs. It is also reminiscent to pizza.

Ciabatta is classical Italian bread which can be found in any region but originally it comes from Liguria. It is usually light, soft with the outside crusty texture. It is often used for sandwiches.

Genzano takes its origins as homemade bread. Made with natural yeast and soft wheat flour, this bread is far from delicate types with its sturdy crust. This bread has strong traditional and religious linkage while being classified as Protected Geographical Indication (IGP) product.

Buccellato is originally from Tuscany and can be eaten by Italians for a whole year. It has sweet taste and dark brown color with gloss due to being covered with sweet glaze on the top.

Rosetta (also known as Michetta) is white bread with interesting shape and soft texture. It is perfect for making delicious sandwiches.

Grissini is well-known as a starter which is included on a bread plate before every meal. It is usually pencil sized, dry and crispy.

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Appetizers - CHEESE

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CHEESE - Appetizers

cheese D

espite the impossibility to track down the history of every single Italian cheese, there are no doubts about the passion that links Italians to cheese. Perhaps, it may even be said that Italy is the birthplace of cheese itself.

ABOUT ITALIAN CHEESE

he Romans were passionate cheese makers and eaters, and also, they were responsible for introducing the art of hard cheese making to the other European countries. Many Roman houses (Caseali) had a special kitchen for cheese making. It was in one of those caseali that Pecorino Romano (sheep milk cheese), well-known hard cheese made with sheep milk, was originated more than 2,000 years ago. Pecorino Romano is the oldest recorded Italian cheese and it is known for its long shelf life and great nutritional value. For these reasons, 27 grams of it were given to each Roman legionary as part of their staple food. During the time when the number of monasteries was increasing throughout Italy, which cultivated the art of cheese making, hubs of cheese-manufactures excellence were born. From this moment, every region would create its own cheese,

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Appetizers - CHEESE and each one with a different flavor. But you might ask how cheese can have thousands of different flavors because all of them contain general ingredients. There are many factors that can influence its taste:

The most consumed cheese in the world is Italian, and precisely is the Mozzarella (with its Bufala version), known for its freshness and culinary versatility; in fact, it is essential for a well done Caprese salad or a genuine pizza.

The first and most important one is the type of milk used (skimmed cow, goat, sheep or buffalo milk); Secondly, the season during which it is produced; Thirdly, storage environment and cheese aging, in fact the longer it’s aged, the saltier and sharper the taste becomes. Another peculiarity is their moisture; it is possible to distinguish them into three categories: • Soft cheeses are obtained by breaking the curd into large fragments (about the size of a walnut), which are then squeezed and kneaded; the water content remains high, between 45% and 70% and the cheese obtained must be consumed immediately or stored in the refrigerator. Some examples are Stracchino or Gorgonzola, both from Lombardia region. • Semi-hard cheeses are obtained by breaking the curd into small fragments (about the size of an olive), which are compressed and left to mature; their water content is between 36% and 45%. Some examples are Caciocavallo from the Southern regions of Italy and Fontina from the Aosta Valley. • Hard cheeses are obtained by breaking the curd into very small fragments (about the size of a grain of rice), which are cooked at over 46°C and stirred continuously; the mixture obtained is compressed, salted and left to mature for a long period; as a result, the water content is low ranging between 25% to 35%. The aging period can range from a few months, as for Pecorino Romano, to a few years, as for the famous Parmigiano Reggiano. Today, Italian cheeses are worldwide recognized for their authenticity and their quality. There are more than 600 recognized types of cheese, of which 46 have PDO certification due to their local high-quality production and traditional unique recipe. Below there are some of the favorite Italian cheese varieties.

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Gorgonzola cheese is one of the most specific and unique kind due to its bluegreen veins and distinct flavor. It is made of cow milk with the addition of special bacteria to production process which contributes to its specific flavor. Moreover, Gorgonzola is stored in perfect cold and damp conditions. There are two main types of this cheese that are “sweet gorgonzola” known as gorgonzola dolce with mild taste and “spicy gorgonzola” which is gorgonzola piccante with sharp flavor.

Parmigiano Reggiano is made of raw cow’s milk aged for an average of 20 months. The name of this cheese contains the provinces where it is produced which are Parma and Reggio Emilia. According to the European Union’s law, cheese produced only in these areas can be granted with PDO seal. Parmigiano is an excellent choice to add to pasta or salad, however, often it can be served just by its own with sprinkle of extra virgin olive oil and olives.

CHEESE - Appetizers has salty taste. This cheese can be paired with something sweet such as jam or honey at the end of the meal.

Fontina is a semi-soft cow’s milk cheese from northwestern Italy. It was one of the first POD cheeses and known as being the main ingredient of fonduta (fondue). This cheese has soft texture and strong nutty flavor which makes it a great flavorful topping for pizza.

Mascarpone is thick milky-white Italian cheese made from cow’s milk, cream and citric acid. It is a star ingredient in sweet dishes such as tiramisu as well as savory ones such as risotto. Serve this cheese with fresh berries or simply spread on the toast for unforgettable taste.

Pecorino is made of sheep’s milk and has an intense taste. This cheese might be demonstrated in different varieties but the highest quality is Pecorino Romano which

Ricotta, with its grainy and soft texture, can be made with any milk (cow, goat, sheep, buffalo). Ricotta can be found in pasta dishes and even desserts such as cannoli. This cheese can be found anywhere in Italy starting with Rome and ending with Sicily.

Curiosity: Have you ever heard of cheese with worms? If no, then here it is, Casu marzu, sheep milk cheese which can be translated as ‘rotten’. What makes it unique is the fermentation process where the cheese is left outside to allow cheese flies to lay their eggs inside. The eggs are getting through the cheese breaking the inside which makes it soft. This cheese is unsafe to eat if the flies are dead. To conclude, cheese, besides being delicious to eat, is an important ally in a nutritious diet, and fundamental in the Mediterranean Diet. It contains precious nutrients such as proteins, phosphorus, zinc, vitamin A and vitamin B12, and above all calcium, which is one of the nutrients most likely to be deficient in an adult person diet, fundamental in the Mediterranean Diet.

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Appetizers - COLD CUTS

COLD CUTS

Elegant Snack and Perfect Appetizer

C old cuts are precooked meat, usually sliced meat loaves or sausages. Parma ham

and San Daniele ham are undoubtedly the two most renowned and demanded Italian dry-cured hams in the world.

In Italian language, it’s called ‘prosciutto crudo’ – the dry cured ham and ‘prosciutto cotto’- the steam cooked version. The word prosciutto comes from the ancient Latin word ‘perexsuctum’, meaning “dried thoroughly”.

THE PRODUCTION PROCESS The origin of prosciutto can be traced back at least to pre-Roman times, almost three thousand years ago. Today, the production of ham is done with industrial methods, due to the high amount of global demand; just a few generations ago, the same work was entirely artisanal. Every industrial production step is performed by highly skilled experts and checked by the consortiums, in order to ensure that each prosciutto will satisfy every consumer. Parma and San Daniele hams are produced with the highest quality standard, in fact they are certified as Protected Designation of Origin (PDO) products by the European Union. The care and the vigilance starts long before the beginning of the curing process. In fact, in order to meet the PDO certification requirements, all the hogs must be born and bred in specific areas of Italy, and could not be imported from abroad. The regulations on how the animals are raised and fed are very strict too, and it’s done in order to preserve the most authentic taste of the final product.

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cold cuts - Appetizers HOW TO BUY AND SERVE After the hogs reach a minimum weight of 160 kilograms, their hind legs are butchered for the salting and curing process. The process of making prosciutto can take up to 16 months, and even more in some cases. The other necessary ingredients are just cool temperatures, salt, and time. In fact, there are absolutely no additives or preservatives used in making authentic prosciutto crudo. The salt is rubbed manually over the entire leg every day for a month, then the prosciutto might be pressed or flattened, and afterwards they are washed and hung to dry for 8 to 16 months. The drying process is the most delicate part of the process. Temperature and humidity are constantly monitored to guarantee the right conditions for the prosciutto. Parma and San Daniele are two characteristic areas with unique climate condition: in fact, cities benefit equally from the encounter of both the wind coming from the mountains and the sea-breeze. This particular micro-climate makes the ham turn out with excellent scent and flavour. Each prosciutto is branded with its own identifying symbol. Every San Daniele prosciutto will have a ‘SD’ stamped inside the outline, while Parma ones will have a ‘ducal crown’, symbol of the city. To say that prosciutto crudo is extremely popular in Italy is almost an understatement. This delicacy is as deep-rooted in Italy’s culinary DNA as it is pasta—and the enjoyment of it starts just about as early in an Italian child life. In fact, as the Parmigiano Reggiano and the extra-virgin olive oil, prosciutto crudo is so natural and healthy that it is one of the first adult foods that babies are given to taste in Italy.

Cold cuts should be sliced thinly, but not too thin, as this will make it impossible to separate the slices and serve them properly. Prosciutto is best consumed at room temperature so that its luscious flavour can be fully appreciated. It is delicious on its own but can also be paired with cheese, olive oil or bread. For perfect serving of the cold cuts, you can use your imagination. Usually you would use wooden platter combining cheese and meet together with addition of some berries, nuts and bread for making it more colourful and interesting. Cold cuts are high in proteins and minerals such as zinc, iron and Vitamin B. On the other hand, some of the cuts also might contain high level of sodium and fat. Therefore, you should be aware of consumption dose. In order for your purchase to be successful, this book provides some tips for buying cold cuts. First of all, always look at the label and go for reduced sodium and unprocessed meat. Secondly, choose nitrate free products. Sodium nitrate is usually added to cold cuts for preservation purposes. However nowadays, some producers use natural celery powder with label “celery powder” or “uncured”. Perfect match: Organize degustation of Parma Ham with fruity wines such as Rose, Moscato, Lambrusco and Grenache.

Prosciutto crudo or cotto can be eaten just as it is, or could be wrapped around a grissino (breadstick) or just as a slice or two placed on a piece of fresh white bread. It’s delicious with melone (cantaloupe) or figs, and it is an unfailing hit in the typical antipasto misto (mixed appetizer plate). Prosciutto crudo is also a key ingredient in a few classic recipes, such as saltimbocca alla Romana (veal scaloppini); it is also extremely popular served in a variety of panini (sandwiches), and even as a topping on pizza. Moreover, it is also occasionally used as a final touch on a few pasta dishes, such as tortellini alla panna (tortellini with cream sauce).

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100% True Italian for Over 160 Years! A Cooperative of 14,000 Italian Farmers' companies

Cirio delivers the exceptional quality of 100% Italian raw produce, processed within 24 hour from harvesting. A passion handed down from generation to generation, applying skill and care in the seeding, growing, picking and packing process. Rigorous analysis and controls are carried out in accordance with our. Quality Assurance System throughout the entire production chain: this is what we mean by “guaranteed from seed to fork” Enjoy Cirio, an iconic tomato brand in Italy, beloved in more than 80 countries around the world.

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www.cirio1856.com

chapter 4.2 - main course

CHAPTER 4.2 - main course pizza

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pasta

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rice and grains

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condiments:

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- olive oil

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- balsamic vinegar

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herbs and spices

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caviar

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bottardga

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fish

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meat

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truffles

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main course - pizza

PIZZA

See more at page 52

P izza, delicious soft flatbread typically topped with tomato sauce and cheese, is

considered one of the main symbols of the Italian Cuisine in the world. However, what is it like, the real authentic Italian pizza? History and Evolution The origin of this dish can be tracked down to the ancient civilizations nearby the Mediterranean Sea like Egyptians, Ancient Greeks and Romans. During the Renaissance period, pizza was eaten mostly as a sweet treat. The classic pizza dough was prepared, and then it was enriched with butter, eggs and sugar. The Myth: However, Italy can undoubtedly claim the title as the creator of the modern pizza, with its hometown in Naples, Southern part of Italy. The traditional and famous pizza Margherita was firstly made in Naples in the XIX century by the pizza maker Raffaele Esposito. This type of pizza does not need many ingredients, just tomato sauce, mozzarella cheese and a basil leaf. Later it was named to honour Queen

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Margherita, wife of King Umberto I, after she tasted it. 1830 marked the official beginning of ‘pizza’ history due to the first pizzeria “Port’Alba” being opened on the Bay of Naples. That place was serving first oven-baked pizzas. While the first pizzeria in the US was opened only in 1905. In the early 1900s, pizza was sold only in Italy, but after the World War II the round dish became famous in the world due to the migration of Italians. Today, almost everyone knows what pizza is and where it is sold. However, it became more difficult to spot authentic traditional Italian pizza as different countries have their own ingredients and recipes.

pizza - main course Neapolitan pizza style is not only important for its relevance in the history of the dish but also because it holds the GTS qualification (Guaranteed Traditional Specialty or Specialita’ Tradizionale Garantita) granted by the European Union (EU) since 2010. In 2017, 'Pizzaiuolo' - the art of making pizza in the Neapolitan style - has been officially recognized by UNESCO as Intangible Cultural Heritage of Humanity.

HOW TO MAKE AN ITALIAN PIZZA HABITS & LIFESTYLE First of all, it should be mentioned that pizza in Italy is not served by piece but most commonly as a whole pie. Try to come to a restaurant in Italy and you will see that every person at the table is ordering whole pizza pie for himself or herself and after they share pieces around the table. Secondly, your pizza will never be presliced. Thus, there will be a knife and fork to cut the pie. Traditionally, Italian pizza is thin with the importance of crust in it. Chefs are very attentive when it comes to fresh yeast and special flour to make the perfect crusty base for pizza. The sauce is next but not less important factor than spotting genuine Italian pizza. Usually it is made of peeled Italian tomatoes mixed with some Italian herbs. However, some types of pizza might be served without sauce at all but with addition of a few drops of olive oil. Moreover, it is easy to identify Italian pizza by just looking at its topping. Usually vegetables and cheese are sliced in big dices alongside with ‘must’ add basil and a sprinkle of olive oil.

CURIOSITY Did you know that the longest pizza in the world was made on June 10, 2017 in the United States. It was measured at 1,930.39 meters. in length and was prepared by the team of more than 100 people (Guinness World Records, 2018).

The essential base for an Italian pizza starts with water which should be room temperature. After that salt should be dissolved and flour added. The traditional Italian pizza does not need any eggs, butter or sugar. The yeast will be added right after the flour. Remember that the dough is alive, so treat it gently. The wood-burning brick oven is the best for getting genuine Italian taste. Do not forget to add cheese, preferably Mozzarella, while the dough is halfway cooked. The sauce should be added at the end with a sprinkle of olive oil and basil leaves. PIZZA AROUND THE WORLD The total turnover of pizza in the world is about 62 billion Euros and four distinguished countries account for 78% of the market; those countries are Italy, Germany, France and Spain. There are 72 thousand Italian restaurants and pizzerias around the world with a turnover of over 27 billion US dollars. In Italy, pizza generates a turnover of 10 billion Euros with 50 thousand pizzerias. More than 20 thousand of them are takeaway. The classic pizzerias account for 40% of total Italian restaurants. In the US, the business of making pizza generates around 35 billion Euros with 93% of the Americans eating at least one pizza per month. Americans are one of the largest consumers of pizza with 13 kilograms per person per year. Do not forget to mark National Pizza Day on your calendar: 5th September.

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main course - pasta

PASTA

P asta is, undoubtedly, one of the most well-known Italian dishes. Nowadays the

art of pasta making evolved while the love of Italians for this dish stays unchangeable. Individual consumption of pasta in Italy exceeds the production of wheat which urges the country to import this ingredient. History and Evolution

Its origins, however, are controversial; some researchers attribute the invention of pasta to the Chinese, and to Marco Polo for its introduction in Italy. Others, on the other hand, track down the origins of pasta back to the Etruscan civilizations, an ancient Italian population. Some researchers claim that it was firstly made in the Middle East. The truth is that Italy has the longest and most lively tradition of pasta. To date there are more than 350 different types of pasta. They differ for their shapes, their base ingredients and cooking time. Tradition teaches different preparation and plenty of sauce recipes in order to enrich the specific characteristics and ease of eating of any type of pasta.

Ini and Oni. Fusillini, fusilli or fusillioni : suffix –oni refers to the bigger version of pasta while –ini to the smaller one. Use this trick if you cannot choose which one you prefer.

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Pasta Categories Italian regulations recognize three categories of commercially manufactured pastas: 1. Regular Pasta: Dried pasta that must be made only with durum1 wheat semolina or durum wheat whole-meal semolina and water, with an allowance for up to 3% of soft-wheat flour as part of the durum flour. 2. Egg pasta (pasta all’uovo): Pasta that may only be manufactured using durum wheat semolina with at least 4 hens’ eggs (chicken) weighing at least 200 grams (without the shells) per kilogram of semolina, or a liquid egg product produced only with hen’s eggs. 3. Fresh and stabilized pastas (paste alimentari fresche e stabilizzate): This includes fresh and stabilized pastas, which may be made with soft-wheat flour without restriction on the amount. Prepackaged fresh pasta must have water content of not less than 24%, be refrigerated at a

1 Hard wheat that’s high in protein and gluten

pasta - main course

temperature of not more than 4 °C (with a 2 °C tolerance), have undergone a heat treatment of at least equivalent to pasteurisation, and be sold within 5 days of the date of manufacture. Stabilized pasta has a lower allowed water content of 20%, and is manufactured using a process and heat treatment that allow it to be transported and stored at ambient temperatures. HOW TO COOK PASTA When it comes to cooking pasta, there are some common tips that you should follow in order to get genuine Italian pasta. • Always remember that perfectly cooked pasta which is fully cooked and a bit firm is called al dente; • Consider having 4 -6 quarts of water for every 1 pound of pasta; • Add 1 tablespoon of sea salt and 1

tablespoon of olive oil in order to add more flavor and prevent pasta from sticking together; • Also, in order to prevent clumping, frequently stir pasta while cooking with wooden spoon; • If you would like to get al dente, the easy way is to cook pasta using less time as identified on the package; • After pasta is done, rinse it with cold water in order to prevent it from overcooking. Culinary Use Usually pasta is served with some type of sauce depending on the region. In Northern Italy, cookers usually use less tomatoes, herbs or other spices while in Southern and Central Italy there are a lot of tomato based sauces present. Southern Italy represents more complex combination with vegetables, seafood and olives.

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main course - RICE & GRAINS

RICE AND GRAINS R ice is an extremely popular kind of grain in Asia, but it is much appreciated also in

Italy. In fact, it is the main ingredient of the famous Risotto recipes, listed among the best dishes of Italian cuisine.

The cultivation of rice finds its roots in the 9th century, when the Muslims brought rice to Sicily, and the first rice terrace made it appearance near Salerno. When rice made its appearance in Italy, it was considered exotic and its reputation lasted until the Middle Age. Slowly, this grain started to be able to redeem itself and gain more and more popularity. In fact, the oldest written documentation about rice cultivation in Italy goes back to 1468 A.C, Florence. While the Medici family was ruling over the city, a man named Leonardo Colto dei Colti, requested them the permission for rice cultivation, in a way that made historians assume that this grain’s cultivation was already known at that time. A few years later, in 1475, rice cultivation was promoted by Galeazzo Maria Sforza, Duke of Milan. He claimed that, from the one sack of rice he sent as a gift to the Duke of Ferrara, 12 sacks could be harvested, if properly cultivated. Rice cultivation exploded in Italy during XII century. That period was troubled with famines, wars and epidemics, so the production of a highly productive cereal became absolutely necessary to feed the population. Over time, rice growing spread everywhere in Italy, especially in Lombardy and Piedmont where the fertile plains near the Po river provide optimal growing conditions. An important event in the history of Italy took place in 1853: the farmers living in the Vercelli area, led by Camillo Benso Count of Cavour, built the most efficient irrigation

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system of the time. This complex infrastructure was upgraded in 1866 with the construction of the Cavour Canal. Nowadays, Italy is the biggest producer of rice in Europe, with rice fields covering a surface of 400.000 hectares. It is cultivated mainly in northern Italy, where there is abundance of water. It is planted in spring and the harvest is in September /October. Although today the harvest is done using modern and technological machineries, in the past this task was performed by the so-called ‘Mondine’, young women who moved from all over Italy to the fields in northern Italy for the harvest seasons to collect the rice by hands. It was a hard job that inspired many Italian books and movies, such as ‘Riso Amaro’ (Bitter Rice), by G. De Santis.

RICE & GRAINS - main course Italy cultivates more than 50 qualities of rice. Some of the most important kinds are: Arborio: Produced in the province of Vercelli (Piedmont region). This is the cheapest and most available risotto rice. Arborio is typically wider and longer than Carnaroli or Vialone nano. It’s not as starchy and it absorbs liquid a little less well.

Carnaroli: Produced between Pavia (Lombardy region), Novara and Vercelli (both in Piedmont region) and known as the “caviar” of Italian rices. Carnaroli is the preferred risotto rice in many regions .It is said to produce the creamiest risotto, yet it’s more resistant to overcooking than Arborio.

As shown by the map, rice is used both in the north and in the south. Its use in the Italian cuisine is extensive and goes beyond the preparation of risotto. In fact, it is used to prepare soups, desserts, snacks and popular dishes such as Suppli’, a Roman specialty which is oblong in shape and traditionally contains rice, tomato sauce, and a large piece of mozzarella in the middle. Their Sicilian cousin is the famous Arancino or Arancina (the debate about its name is still open between Eastern and Western Sicilians), stuffed rice balls coated with bread crumbs and then deep fried. They are usually filled with ragù (meat and tomato sauce), mozzarella, and green peas. The health benefits of the Italian rice are numerous: it helps fixing digestion, it is light to assimilate and gluten free. Additionally, it can also have purifying effects on the skin. Other grains and cereals The Italian countryside also offers many other grains and cereals: wheat, oat, barley, soy and corn are only some of the most famous ones. Grains are used not only in the production of flours, but also to prepare soup, salads, brown breads and other baked products.

Vialone nano: Produced in the province of Verona (Veneto region). Vialone nano can absorb liquid twice its weight. It's very refined, with a starch content almost as high as Carnaroli’s. It also produces a very creamy risotto. Additionally, in the last few years, new kinds of brown and organic rice have been introduced and are becoming increasingly popular.

A typical Northern dish is the Polenta, boiled cornmeal that may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. Another example is ‘Gallette’, rounded crackers made of puffed rice. Also, healthy food is getting more and more popular over time, and because of that, it is easy to find rye bread and other cereal-based products in any common supermarket.

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main course - RICE & GRAINS

AI FUNGHI a RISOTTO Risotto with mushrooms RISI E BISI

Rice with peas

B SUPPLI’ Rice balls, tomato sauce and mozzarella

RISOTTO AL TASTASAL

RISOTTO CON LA ZUCCA

Risotto with Tastasal miced pork meat

POLENTA TARAGNA

porridge with C Corn buckwheat-flour and cheese

Pumpkin Risotto

ALLA D RISOTTO MILANESE Saffron Risotto

ARANCINE OR ARANCINI

RISO PATATE E COZZE

Rice balls filled with meat and cheese

POLENTA VALSUGANA Corn porridge with tomato sauce and meat

Rice with potato and mussels

RISOTTO AL FRUTTI DI MARE Risotto with seafood

Risotto alla valdostana

Risotto with cheese

AL G RISOTTO RADICCHIO

Risotto with Italian Chicory

Pizzoccheri VALTELLINESI

Buckwheat pasta with greens, potato and cheese

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RICE & GRAINS - main course

C D

E J IH G o p

B q

K Torta di riso o Rice cake Risotto alla pescatora

Budino di riso

Risotto with seafood

Rice pudding

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main course - CONDIMENTS

olive oil

live Oil has been one of the oldest and the most popular ingredients among Mediterranean people, perfect finishing for soups, piquant salad dressing or great addition for crusty bread. There are a variety of dishes that olive oil can be used for. Due to its low burn point, extra virgin olive oil can break down nutritional benefits of the ingredients. However, if used correctly, it is a great source of vitamins and minerals that are necessary for maintaining healthy body. HISTORY AND EVOLUTION The first evidence of wild olives being pressed and turned into oil dates back to 5000 BC in present-day Israel. Olive tree cultivation quickly spreaded across Mesopotamia and the Mediterranean area from East to West. The Phoenicians’ maritime trade routes contributed to export the know-how to Italy and Spain, thus introducing olive tree cultivation and oil production to Europe, short before the 8th century BC. Hippocrates was the first to praise olive oil’s therapeutic powers. Since then, olive oil has been used to treat mental diseases, ulcers, fevers, skin rashes and as an antidote to some poisons. In modern times, olive trees have continued to spread, and they are now farmed in places far from their roots in Southern Africa, Australia, Japan and China. Nowadays, the data concerning olive oil production and consumption is impressive. As of November 2015, 3 million tons of olive oil are consumed worldwide every year. Italy is the main consumer, as it accounts for 30% of the global consumption, with an annual per capita consumption of around

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12 kilograms As for production, Italy ranks second in the world behind Spain, with an average production of 550,000 tons over the past four years, mainly consisting of extra virgin olive oil. Apulia region, in Southern Italy, is by far the leading purveyor, with about 250-300,000 tons per year. HOW TO CHOOSE THE RIGHT OLIVE OIL There are more than 100 grades of olive oil: pomace, filtered, cold pressed, stone milled, light, organic, virgin, etc. In order to choose the right one, the consumer should identify what he or she will use it for. Instead of explaining the uniqueness of every grade, this book highlights two main grades and their difference regarding the production process. Firstly, Extra Virgin Olive Oil is the highest quality you can buy. There are certain taste and chemical standards an oil should pass in order to receive label “extra virgin”. This olive oil is the most flavorsome mainly due to the way it is made – by simply pressing olives without any intervention of industrial processes. Such oil contains less than 1% of

CONDIMENTS - main course oleic acid and usually has golden-green color. Great for: salad dressing, pesto, hummus, herbed rice, bread or even one tablespoon on its own. Healthy Tip: According to the FDA, 2 tablespoons of extra virgin olive oil a day might reduce the risk of heart disease. Moreover, it contains many vitamins that contribute to great health of skin. When it comes to Refined Olive Oil, such oil is usually obtained from defected virgin ones and treated with the use of charcoal in order to reduce unpleasant smells. They are produced on a larger scale like other seed oils. However, it is still healthier choice compare to other oils. Refined Olive Oil usually has no olive aroma or dense color.

of oil through certified parameters becomes crucial. Forty-one Italian extra virgin olive oils are PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) certified by the European Union, which is especially meaningful in the wake of the growing international attention to organic and local products. Despite the rising consumer awareness, not everybody in the world knows that many commercial olive oil’s brands are adulterated or blended with oils from abroad. There is only one kind of olive oil that is qualified by Italian law as extra virgin and it’s ‘the juice of the olive fruit that is extracted by pressing, not by chemical extraction, and which does not exceed 0.8% acidity’. Moreover, extra-virgin olive oil is easily recognizable by its delicate bitterness, which indicates the presence of antioxidants and determines young, freshlyharvested oil.

Refined Olive Oil has higher smoking point. Thus, it is considered to be better for frying than other seed oils. ITALIAN OLIVE CHALLENGES

OIL:

SPECIFICITY

AND

After the threats to production posed by the plant pathogen Xylella, the catastrophic harvest of 2014 and the scandal about prominent Italian brands selling blends of foreign olives as 100% Italian ExtraVirgin Olive Oil (EVOO), this Italian extra quality oil is now facing a time of renewed prestige and growing global demand. As a consequence, Italian producers are more and more committed to relaunching this ‘Made in Italy’ Icon. Back in the 1st century AD, Pliny the Elder wrote in his Naturalis Historia that Italian oil was the best in the Mediterranean; UNAPROL, the Italian Olive-Producing Consortium, is working towards keeping that tradition alive by offering the highest quality. According to David Granieri, the President of UNAPROL, the key to promote Italian EVOO at an international level is its distinctiveness: Italy’s unique biodiversity necessarily makes Italian oil incomparable with oil blends from different countries, which do not possess the same specificity. Therefore, UNAPROL wants to stress the importance of the entire supply chain, by promoting oil that is not only pressed, but produced entirely in Italy.

If you would like to discover your favorite olive oil, there is a tip for you to cut a very lean piece of bread, preferably Italian style or pita, adding a few drops of oil in order to taste genuine flavors

In this regard, assessing the objective quality

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main course - condiments

BALSAMIC VINEGAR Glossy, dark brown and sweetly sour…

Interesting fact: In Italy good quality balsamic vinegar can be also drunk as aperitif during special occasions such as weddings

H earing about Reggio Emilia could seem already familiar to your ears because of the worldwide famous products: The Parmigiano Reggiano and the Aceto Balsamico Tradizionale (Traditional Balsamic Vinegar) of Reggio Emilia.

The Myth: It’s interesting to know that Balsamic Vinegar was discovered by mistake. Indeed, 2’000 years ago during the Roman Age, someone forgot some cooking grapes must in a stove, and then they realized that such new undiscovered product could be used in order to season various foods. Also known as cooker’s best friend, balsamic vinegar can be used for a wide range of dishes such as salad dressing, marinated vegetables or to add more flavor for a sauce. The only original balsamic vinegars are produced using traditional methods in Reggio Emilia and Modena, Italy (Hilpern, 2015).

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PRODUCTION PROCESS The cooking grapes must indeed resting, in what scientists called acetification or acetic fermentation. The modern production of the Traditional Balsamic Vinegar of Reggio Emilia is long, with a minimum of 12 years. Indeed, during the production process the wine grapes are pressed and cooked, cooled and decanted in demijohn, then, like good wine, stored in barrels of different woods (Chestnut, Cherry, Juniper, Mulberry and Oak) where a constant and slow acetification takes place. The loss of the original product is about 10% per year, this loss will be top off year by year. The longer it sits, the sweeter the taste, but not only, in fact, the product becomes more solid and concentrated. The product that has been aged for 25 years is named Extravecchio (Extra-Aged), the Traditional Balsamic Vinegar ‘Extravecchio’ is the most prestigious and expensive product, it is the quintessence of the quality.

CONDIMENTS - main course

BOTTLING AND CERTIFICATION During the bottling process, the final product is poured into bottles of different ml sizes (100, 200-250ml). As for certification, each lot of products is checked and needs to comply with the chemical and sensorial examinations. The controls are guaranteed by the Ministry of Agriculture. The production process is really important in order to obtain the certification of quality product, by the Italian Laws: ‘All Balsamic are not vinegar, they are condiments/seasonings’. Indeed the word Vinegar is allowed only for the condiments that have obtained the PDO – Protected Designation of Origin (or DOP - Denominazione di Origine Protetta). This certificate guarantees that the total production process is done in the Reggio Emilia Area. PGI specifications require that the cooked or concentrated grape must come from only seven varieties, all typical of the Modena and Reggio Emilia area: Lambrusco, Trebbiano, Sangiovese, Albana, Ancellotta, Fortana, and Montuni.

NUTRITIONAL PROPERTIES AND BENEFITS

Traditional vinegar should not be used during cooking but after it, as a perfect finish. It can present great combination with seafood, meat and risotto to add more flavors to the dish. In order for the vinegar to preserve all of its flavors, it should be stored in dark and cool places.

A cup of balsamic vinegar (which corresponds to 255 grams) provides 224 calories. It contains 43.4 grams of carbohydrates and 38.1 grams which are made up exclusively of sugar. The same amount of vinegar contains 1.2 grams of proteins, and 195 grams of water and minerals. A cup of vinegar contains 286 milligrams of potassium, 68.9 milligrams of calcium, 30.6 milligrams of magnesium and 48.6 milligrams of phosphorus. Furthermore, you can find small traces of iron, zinc, copper and manganese.

THINGS YOU SHOULD KNOW

advantages

Do not confuse the Aceto Balsamico di Modena PGI (Balsamic Vinegar of Modena) with the Aceto Balsamico Tradizionale (Traditional Balsamic Vinegar). They are similar in the name, but they hold completely different characteristics: as the ingredients, the production process, the chemical and physical components and the sensory characteristics. The price range varies greatly, according to the quality and aging, and of course, the Traditional Balsamic Vinegar PDO is the most expensive one.

Balsamic vinegar is rich in antioxidants due to its high concentration of polyphenols, present in the grapes. These chemicals play an important role in strengthening the immune system and fight free radicals. The concentration of bioflavonoid promotes longevity, slows the aging process and improve health.

USE

In addition, balsamic vinegar has the ability to increase the amount of time spent by the body in order to digest food, reach satiety quicker and maintain weight control.

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main course - herbs and spices

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herbs & spices - main course

herbs and spices I

f you are looking for a perfect and healthy finishing of any recipe, this section of the book is for you. Italian fresh spices and herbs will enhance the flavor, texture and color of the dishes. So let’s dive into the world of Italian flavors. Since ancient time, human species started to use those herbs and spices for medical purposes, and then used for culinary reason as a condiment. Spices were considered rare and expensive items for exchange and trade by many merchants (ancient Egyptians, Chinese, Arabs, Romans and Indians) who traveled to discover and purchase new ones to sell. SPICE OR HERB? To begin with, there is a big difference between spice and herb; in fact, we have to think that herb is the greenish fresh part of a plant while a spice can be a seed, fruit, flower, bark and/or a root of a plant or a tree. Therefore, spices, especially if dried and in powder, are stronger in flavor and last longer than herbs. Below you can find some of the most common Italian spices and herbs alongside with useful tips on what each of them can add for a dish.

HISTORY The history of spices in Italy finds its roots back to Ancient Rome. In fact, coriander and cumin might not be part of modern Italian cuisine, but they were both common during the days of the Roman Empire. Salt cannot be considered a “spice” in the strictest sense of the word, but when we speak of seasonings, we cannot forget this mineral crystal. It was extremely important in old times. Just consider that the famous Via Salaria, the long road that connected Rome to the Adriatic Sea, owes its name to the Latin word for "salt", since it was the road used to transport salt ("sale" in Italian) collected on the Adriatic shores to Rome, where demands were high. Let’s shift our focus to the case of Venice. Spices played a big role in making it such a rich and glorious city. Its location was key: in fact, since the city’s earliest days, Venetian merchants had a privileged access to the overland trade routes to Asia. The Great Silk Road connected a complex network of trade routes from Europe to Asia, as the renowed Marco Polo testified in his book, “The Million”: merchants bought and sold goods from port to port, and some of the most valuable products were spices, produced originally in Indonesia, Southern China, India, Sri Lanka, and the Spice Islands. Venice remained the center of spice trade for centuries. In 1565, owners of pharmacies were trained at “Collegio degli Speziali”, in Venice. The Speziali were known for being able to prepare a special medicine by mixing 64 different ingredients, most of which were aromatic herbs and spices. This miracolous potion, called Triaca, was used for curing a wide range of disease, from poisoning to wounds.

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main course - herbs & spices Herbs Parsley (Prezzemolo) It is one of the most commonly used herbs. Usually used in pasta, soup, sauces and seafood. It does not have strong flavor, thus, is a good combination with plant-based meals. Additionally, parsley contains vitamins A, B and C alongside with being breath freshener. Basil (Basilico) It is probably one of the most loved herbs in Italy. It pairs greatly with tomatoes, cheese, lemon and garlic adding fresh flavor to meals. It is used in famous Italian dishes such as Caprese salad. Bay leave (Alloro) It is a good addition for sauces, soup and stew. Also this leave is great for marinades for meat or seafood.

Oregano (Origano) It is key for pasta dishes and usually added at the end of the cooking process. Moreover, this herb has great health benefits due to high amounts of omega, iron and antioxidants.

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Rosemary (Rosmarino) It is a herb that grows almost everywhere in Italy. It is wellknown for its woody flavor which is good in combination with roasted vegetables, meat or to flavor stew and stock. Rosemary can even be thrown over charcoals of the grill to bring unforgettable aroma. Mint (Menta) In Italian, it is known as “zecca” and used in many different courses such as risotto, sauces, salads, desserts and drinks such as tea. Mint is perfect to refresh your dish. In Rome, mint is combined with red onions and anchovies for perfect Roman style artichokes. Cooking note: It is fast and easy to prepare perfect topping to mix with cheese and spead on Italian bread or add into pasta: all you need is just to mix mint, garlic, olive oil, basil and lemon juice together. In Italy (Piedmont precisely), such mix is called Agliata. Spices Salt is one of the most abundant spices in Italian dishes. It helps to bring comfort and savory flavors to the meal. The preferred type of salt in Italian cuisine is Coarse Sea Salt. Garlic can be used for almost every dish except desserts. This spice complements cheese very well. Red Pepper Flakes are usually combined with homemade sauces, cheeses and sometimes soup. These flakes are perfect to add a bit of piquant spice for a dish.

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main course - caviar

Caviar W

hen talking about Italian cuisine, certain dishes and ingredients such as pasta, pizza, extra virgin olive oil, mozzarella and tomatoes are the ones that firstly come to mind. In fact, when people think about caviar it reminds them of Caspian Sea and neighbour territories, such Russia, Iran, Kazakhstan and other Eastern European countries. Not many know that Italy is definitely fighting for the supremacy in caviar production. Beyond any expectation, caviar was known in Italy since Renaissance period: according to the legend, Duchess Beatrice D’Este received a sturgeon’s egg in a box encrusted with precious stone as a gift from the famous artist Leonardo Da Vinci.

DISCOVER CAVIAR Caviar is the final product of processed and salted unfertilized eggs of female fish. Traditionally, the term caviar refers only to rose from wild sturgeons in the Caspian and Black Sea, but might also be used to describe roes of other types of fish such as salmon, steelhead, trout, lumpfish, whitefish, carp, and other species of sturgeon. Caviar is also a versatile ingredient: it can be served as starter with parsleyed potatoes and quail eggs, or as main course with wholemeal spaghetti or rice. In addition it is widely used for fusion recipes. Among all the varieties of caviar, the most common type is the Siberian one. The Beluga caviar, from the Huso huso

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sturgeon, is certainly the most luxurious and expensive one; it is followed by the Golden Osietra, which competes for the title “the best caviar in the world”. Third place is taken by the Sevruga Caviar, from the Acipernser stellatus sturgeon, which has the quickest reproduction rate, and, due to this, is the most available. Its peculiarity is the crunchy texture that sets it apart from the other caviars which dissolve in the mouth. Among the most recognized types, Sterlet Caviar is characterized by small grains and its intense flavour. Italy is highly increasing its caviar production: there are several sturgeons’ farms, above all in the North of Italy. One of the most ancient ones is Caviar Giaveri; in their farm the growth, of Russian origin’s

sturgeons is being monitored 24 hours per day, taking care of every single aspect (food, water temperature, ecosystem’s equilibrium and health conditions). The largest producer of Caviar in Italy is Agroittica Lombarda that is making and distributing all over the world one of the most exclusive top line range caviars in the world, Calvisius Caviar. Top airlines such as Thai Airways and Singapore Airlines serve this caviar for their first class passengers. DIFFERENCE BETWEEN RED AND BLACK CAVIAR The main difference is mainly due to the fish families. Red caviar is fish roes coming from Salmonidae family while for black caviar, the fish should be from Acipenseridae family. Therefore, fish roes from different

caviar - main course

families have their specific colour that is coded in names’ of caviar. Furthermore, the price cannot stay unnoticed. For the red caviar, the larger and darker the grains mean the cheaper in its value. As for the best quality black caviar, the colour varies from silver black to greyish brown with almost intangible fish smell. NUTRITION VALUE OF CAVIAR Caviar is considered to be a delicacy. Therefore, it is usually eaten in small portions. It is a great source of Omega-3 which lowers blood pressure and helps to maintain optimal heart health. One single tablespoon of caviar contains 1 gram of Omega-3 and it is enough for daily consumption. Vitamin B12 and Selenium are also found in caviar. These nutritious components are contributing to creation and protection of blood cells that are also connected with immune system.

CHALLANGES FOR THE INDUSTRY Overfishing, pollution and poaching have contributed to the severe depletion of Beluga, Osetra, and Sevruga sturgeons. For all these reasons, the Convention on International Trade in Endangered Species (CITES) banned the trade of Caspian caviar in 2006 in order to protect the fish. Though the ban has since been relaxed, Caspian sturgeons are still a protected species. An innovative and simple solution to protect sturgeon without depriving the connoisseurs of this delicacy could be aquaculture. Moreover, during these years a new extraction method without killing fish has been implemented. According to the France-based Federation of European Aquaculture Producers (FEAP), Italy sold 42 tons of caviar in 2014, following China (54 tons) and forwarding Russia (40 tons). This business is certainly going to grow, letting caviar become another world recognized excellent product of the peninsula.

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main course - bottarga

curiosity: In Italy more than 150 tons of bottarga are consumed yearly

Bottar g a P erhaps you never heard of it Bottarga is known as poor man’s caviar. It is densely

cured air-dried fish roes made from grey mullet or tuna. Firstly, bottarga was introduced around 3,000 years ago, and nowadays it is largely produced around Mediterranean. Sardinia and the Carbas Lagoon in particular are well-known for their production of wide varieties of bottarga. It was originally discovered when fishermen did not want to waste any part of the fish. PRODUCTION PROCESS

The production process of bottarga requires maximum attention especially when it comes to female’s fish ovarian sac extraction which can be done only by hand. After that, the sac is cleaned in cold water, covered with sea salt and compressed for two weeks. Next step is sun drying for a couple of days which allows bottarga to have more mature texture. The last stage of this process requires at least 60

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Truffle of the Sea days in dry place where the slabs are hang from the ceiling or usually laid down on wooden shelves. The main regions of bottarga production are Sardinia and Sicily which are producing mainly two types of bottarga: mullet and tuna. Mullet slab gets darker with the age while having slightly bitter almond taste. When it comes to tuna bottrga, it has stronger savory flavor with bigger egg sacks. BOTTARGA and DISHES These dry slabs with intensive taste are added for many Italian dishes as well as eaten by themselves with a piece of bread and a drop of olive oil. Grate it over cooked pasta as a great finish, season salads, especially with artichokes; or add in risotto in order to get oceanic flavor. Tip: Aged bottarga is a perfect match for hot pasta.

FISH - main course

FISH S urrounded by the Mediterranean Sea, Italy is a great source of fish. Nearly every type of fish and crustacean is used for cooking. Many kinds of sea creatures are unique and cannot be found in other places.

Anchovies

Mediterranean fish and seafood include gray mullet (cefalo), anchovies (acciughe), sardines (sardine), mussels (cozze), prawns (gamberi), sea cicadas (canocchia) and many more. A type of seafood especially loved by Italians is sea urchin. Its taste is fresh and delicious and it should be eaten raw, combined with white wine. The most famous fish-based recipe is spaghetti allo scoglio. The sauce for the spaghetti is made with a mix of crustaceans - shrimp, mussels, scampi – and it is served with a sprinkle of parsley and black pepper on it. The flavours are simple, yet unforgettable – don’t forget the crusty bread for mopping up the sauce!

Sea urchin

spaghetti allo scoglio

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main course - MEAT

MEAT S ame as wine or bread, every Italian region is known for its own meat course which is a representation of its traditions and cultural history.

Certainly, Italian cold cuts are well-known around the world and pork is one of the most common types of meat used for producing them. A few examples are: pancetta, a cured cut made from pork belly, prosciutto (ham) from the leg, coppa from the back of the neck and top shoulder of the pig. Besides the pork, chicken and beef are also widely consumed in Italy, but it is worth mentioning that there are other types of meat used in special recipes such as rabbits, hares, horses, wild boars and deers. These species are not eaten everywhere in Italy, but only in certain regions. For example, wild

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boars are easy to find near the Appennini mountain chain, and a very popular Tuscan dish is Pappardelle with wild boar ragout. Cutting meat properly When it comes to meat, Italy is worldwide famous for giving birth to “bistecca alla fiorentina”, the Florentine steak. A real bistecca alla fiorentina is made with Chianina beef (an ancient Tuscan breed known for its prized and delicious meat), seasoned with herbs and spices, and grilled over hot coals. It must be cut thick, tall at least as 3 fingers, because this allows a nice crust to form on the outside of the steak while the inside remains rare. REMARKS: Please take note that a bistecca alla fiorentina is never, ever served well done.

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TRUFFLES HISTORY

Gourmet mushroom with unique taste and fragrance which turns ordinary dishes into delicacies

Twere he ancient Romans believed that truffles of divine origin and according to

popular beliefs they were the fruit of the sacred thunderbolt of Jupiter (the chief deity). Truffles, in fact, have been around for what seems like forever, the luxurious tuber was firstly mentioned by Pliny the Elder in ‘Naturalis Historia’1 and Apicius in ‘De re coquinaria’2 which even contained truffle recipes, both written in the 1st century A.D. Truffles underwent a period of consumption decline during Middle Age, but soon after, during the Renaissance season, they came back into fashion and were prepared and ecstatically consumed by the royal families in the Courts spread in the Italian territory. The air of mystery around the truffle growth has for long time fascinated both chefs and consumers, until the XVIII Century, when its mystifying nature was finally studied and 1 The book survived from the Roman Empire that describes natural history including different topics such as botany, geography, astronomy, agriculture and etc.. 2 Collection of Roman cooking recipes

codified. Nowadays, truffles are still considered a culinary delicacy, appreciated by sophisticated palates. Truffles grow at altitudes between 400 and 1,200 meters, in high hills or mountains, and more specifically on the facade exposed to the sun and near other plants – most often oak, but also hornbeam, hazelnut and holm oak. The best soil for growing truffles should be calcareous, rich in stones and with a good amount of clay in it. SEASON Truffle season begins in November and lasts through the end of March. The best truffles are usually found between the end of December through February, just as long as they weren’t damaged by frost. Italian grounds are the perfect habit for truffles; in fact, they can be found all along ‘the boot’ with the highest concentration in the fertile grounds of Piedmont and Umbria.

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main course - TRUFFLES

THE BLACK TRUFFLE OF NORCIA (UMBRIA REGION)

THE WHITE TRUFFLE OF ALBA (PIEDMONT REGION)

The ‘Tuber melanosporum vitt’, which is commonly called Tartufo nero (or black truffle) of Norcia or of Spoleto, can be found primarily in the Apennine Mountains located between the regions of Umbria, Marche and Abruzzo. Black truffles vary in size. On average, they are 5 to 9 cm in width and weigh between 500 to 700 grams. They are typically round in shape with lumps ranging in number and in size. The irregularity of the shape and the size of truffles are, in general, due to the soil in which they grow in: smoother truffles grow in soft soil and very lumpy truffles come from compact, rocky soil. The outside layer, or skin, of the truffle varies in color according to truffle’s maturity; it can be rosy when the truffle is still young, while it is dark brown or almost black when perfectly mature. The interior color of the truffle also varies according to its age: it can be white or light brown, grayish-brown to dark grey with white veins.

The ‘Tuber magnatum pico’, vulgarly known as Alba or Piedmont truffle, is the most desired and envied Italian product. In fact, it is the rarest and most esteemed type of truffles. It is characterized by a yellowgreen skin colour and it is smooth to the touch. The interior colour varies from white to yellowish-grey, with thin white veins. They vary in size; they can reach a 12 centimeter diameter and around 500 grams of weight, but they are usually much smaller with some very rare exception of bigger one reaching almost 2 kilograms.

The aroma of the black truffle is pleasingly intense and hard to alter regardless of the cooking method or how it is conserved. CURIOSITY Probably the single most fascinating aspect of the truffle is its harvesting. In fact, as we have seen, they grown underground and are therefore really hard to locate. For this reason either hogs or dogs are used: the first ones are employed for their natural capabilities to smell the strong aroma of truffle, but they tend to eat the truffle, if not controlled in time; instead the dogs can be easily trained to recognize the odor and are easier to control once the tuber is found.

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To find an Alba white truffle is like to finding a hidden treasure. They are also the most expensive ones: their price is usually around 3,500 USD/kilogram, with higher peaks. In 2009, for example, due to the scarcity caused by the unfavourable weather, the price was about 15,000 USD/kilogram. The highest selling price was set in 2007, when a 1.5 kilograms of truffle was sold for more than 300,000 USD. A National Truffle Fair is held in Alba every October and November; this event also hosts the famous annual truffle auction, all proceeds of which go to charity. Serving: Due to the unique and intense aroma of the white truffle, it should be served raw on rice, pasta, meat and eggs. NUTRITION Truffles are the most nutritious mushrooms that contain 72% water, 8.6% protein and vegetable fat of 0.6%. These mushrooms are also full of minerals such as calcium, iron, magnesium and amino acids. Moreover, they contain important component for digestion which is fibre.

CHAPTER 4.3 - DESSERTS

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CHAPTER 4.3 - desserts chocolate

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gelato

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traditional pastry

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jams and marmalade

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DESSERTS - CHOCOLATE

CHOCOLATE

tress reliever, mood-enhancer and romance-inducer, Chocolate has become one of the favourite sweet treats for millions of people around the world. Almost every country produces its own chocolate that might be unique and different. This section will introduce you to Italian chocolate and its unforgettable taste.

Milk chocolate is a mix of milk powder, sugar, cocoa solids and cocoa butter. It has soft and much sweeter taste comparing to dark chocolate. Milk chocolate has many nutrients such as iron, zinc and calcium, However, it still contains many calories and should not be considered as part of daily intake.

DARK, MILK OR WHITE?

Taking into consideration growing trends of healthy lifestyle, many producers are improving their technologies in order to satisfy their customers. This is how organic chocolate has been created using only organic fertilizers and techniques that respect the environment as well as consumers.

The main ingredient of any chocolate bar is cocoa beans that are ground up and liquefied into liquor. This chocolate liquor is then processed into butter and solids. Different combinations of these two components influence the taste, texture and colour of the chocolate creating different types. White chocolate is the one that does not have cocoa solids at all. It is made of milk, sugar and small amount of cocoa butter, thus, containing less than 35% cocoa. White chocolate is not a choice for those who try to lose weight due to its high level of calories comparing to other types; however, it contains a bit of calcium which is beneficial for healthy skin, hair and nails. Dark chocolate contains the highest percentage of cocoa solids and butter, thus, containing not less than 70% of cocoa. This makes it easy to melt in room temperature. Studies have shown that dark chocolate is the most beneficial for health. It is rich in antioxidants and acids that protect organism from many diseases such as cancer and heart diseases. Moreover, small dosage of dark chocolate can be taken even during dieting.

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ITALIAN CHOCOLATE Even though the chocolate history could be tracked down to the 1000 B.C., Europe became acquainted with it just in the 16th century. Spain, thanks to its explorers that brought back the cocoa seeds from South America, was the first European country to experience it and experiment new recipes. They moved part of their chocolate production to the Modica, part of the Spanish Empire, during this period which is nowadays part of Sicily, Italy. Here, Sicilian chefs were faced with cocoa seeds for the first time, but they soon came up with an innovative recipe for solid chocolate bar yet anchored to the ancient Maya traditional way of production. The Italian Cioccolato di Modica is known worldwide for its grainy texture, which is given by sugar crystals, thanks to the low temperatures at which it’s prepared, the

CHOCOLATE - DESSERTS

absence of the conching phase and the simplicity of its ingredients. In fact, no milk or other fats are added. Nowadays, in addition to the classic recipe, which contains 65% of cocoa, there are purer versions with cocoa content up to 95% and flavoured one that adds typical Sicilian ingredients such as Pistacchi di Bronte, Orange zest and chilli to the chocolate bar.

In the 1950s, the Gianduja mixture came back into fashion due to the scarcity of cocoa. This time caused by World War II and was reinvented by Pietro Ferrero, a Piedmont entrepreneur that found a way to make the mixture creamier and create a Gianduja spread, well-known known by its commercial name: Nutella.

Just few years later, more exactly in 1585, the year of the marriage between Catherine of Spain and Carlo Emanuele I, Duke of Savoy, the chocolate reached the Spanish princess in the North of Italy, and more precisely Turin, Piedmont. The local coffee houses would almost immediately introduce a hot chocolate beverage in their menu and soon after the first cioccolatino (chocolate bon-bon) would make its appearance at the royal court and in the city’s salons. The city love for the chocolate, and the creative genius of its chocolatiers proclaimed Turin as the Italian, and even European, the capital of chocolate. To this date, the city still produces about 50% of the total Italian chocolate production, and is the home for the most known Italian chocolatiers: Caffarel, Novi, Pernigotti and Venchi. DESsERT LOVER’S PARADISE IN ITALY Always in Turin, it firstly introduced the Gianduja, a tender and creamy mixture of chocolate and toasted Piedmont hazelnut, in reaction of the cocoa scarcity due to Napoleons blockage and the large availability of the local hazelnut. This mix is still nowadays at the base of the typical Turin cioccolatino, the Gianduiotto, which takes its name from the city Carnival mask.

Chocolate has been a part of Italians’ lives for a long time. The country holds several chocolate festivals each year. The most popular is EuroChocolate in Perugia, central Italy. It has been held since 1993 and considered one of the biggest chocolate festivals in Europe. During such fair, dozens of carts stand along the streets of Pergugia selling the most delicious and mouth-watering treats. Moreover, visitors are able to see giant sculptures all made of chocolate.

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desserts - gelato

GELATO No matter what season or weather, there is one food that will always please Italians: Gelato!

Tbyheinternational Italian word for ice cream is Gelato, which literally means “frozen”, but it is also used community to indicate the Italian type of ice cream. While Italy cannot take credit for truly inventing ice cream, it has arguably done more for the evolution of the iced desserts than any other country.

What is the difference between Italian Gelato and normal ice cream? The main three differences are taste, texture and production method. Gelato is made with milk, sometimes even with skimmilk, instead of cream which gives Gelato a much lower milk fat content. The lower fat percentage allows the flavours of Gelato to stand out comparing to the more blended flavours of the ice cream. Moreover, the texture appears to be much softer. What’s unique about Gelato is its preparation, which includes less air than regular ice cream, making the Italian dessert much denser and creamier. As a lighter version of Gelato, made only with sugar, fruit juices and ice, Sorbetto (from Arabic, scherbet = sweet snow, or from

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Turkish, chorbet = to sip) was first introduced in Sicily. Italian shops that sell gelato are called ‘gelaterie’ and they usually have different types of this treat. Gelato ‘affogato’ is a vanilla scoop with pure shot of espresso over it. Semifreddo is very fluffy and mousse-like gelato. In addition, gelato is considered to be healthier choice due to the absence of cream that is used for ice cream. It contains less calories and sugar. Moreover, gelato is better to be eaten fresh and within a couple of days from its production; unlike ice cream that can be stored for months.

gelato - DESSERTS

The Italian Gelato Origins The history of Gelato started in Italy, over 2,000 years ago, when ancient Roman Emperors would spend any amount of their enormous wealth in order to make their lives more luxurious, especially in the summer time. Therefore, they established trade lines from the mountain peaks, transporting blocks of ice to their residences in order to make ice cream for the first time in the ancient world. The fall of the Roman Empire ended the expensive and very exclusive tradition of eating ice cream in Italy. Of course, the tradition never completely vanished; in fact, Italian royal families continued to consume shaved ice and sweet toppings as one of the ways to enjoy themselves during hot summer days. However, Gelato, as we know it today, had to wait over 1,000 years before becoming popular among Italians. Records from history tell us that Italians regularly consumed Gelato in the 14th and 15th centuries. The consumption highly increased especially when the Florentine

architect Bernardo Buontalenti managed to create advanced refrigeration techniques in 1565. Gelato making techniques were brought to continental Europe after Caterina De’ Medici and King Henry II of France’s wedding. Today, Gelato is a worldwide known type of handcrafted ice cream. As the birthplace of Gelato, Italy hosts 55% of Gelato overall production, with more than 5,000 Gelato shops and 15,000 Gelato vendors all over its territory. A curious case: Myth or Reality? The man who enabled the re-birth of the ice cream industry was no other than Marco Polo, the famous historian and explorer, who returned to his homeland bringing tales and records of his incredible journey to China. Among his acquired knowledge was the recipe for Chinese ice cream, made not from shaved ice, but by using milk as a primary ingredient. This innovation kick-started the Italian ice cream industry marking the creation of Gelato as we know and love today.

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traditional pastry & desserts - DESSERTS

traditional PASTRies AND DESSERTS Idemonstrated talians have a sweet tooth which can be by numerous types of sweet

pastry invented by them. Moreover, there is well-known story written by Italo Calvino where thieves got inside of the local bakery to rob it but could not resist sweets. Once you come to Italy and walk into a local bakery shop, you will be confronted by dozens of pastries, cookies and desserts while surrounded by unforgettable scent of just baked croissants. HISTORY

MODERN TRENDS Italian pastries were developing year by year: from the original concept, in which desserts were consumed at the end of the meal to all kinds of creamy and small sweets eaten after coffee. Today pastries have been adapted to a restaurant concept in which you can find chocolate decorated sweets and refreshed classic recipes with creative and modern presentations. One of the main aims of today’s chefs is to make desserts pleasant and light, instead of “heavy” sweets with many high-calorie ingredients. Modern pastry concept focuses on the harmony of the taste and matching with the rest of the menu. Due to such attention to the light texture, modern desserts and sweets can be eaten all day, not only as the final part of the meal. Some of the well-known Italian pastry names are

The history of Italian pastries started from another part of the world, the Middle East. Before the import of cane sugar from Arab territories in 900 A.C., the common sweet treats were only fruits, mash and honey. The import of American white sugar all around the world started only from 1500 A.C. which was a great starting point for sugar to become one of the most common ingredients for sweet recipes. People enjoyed new discovery which contributed to the creation of the independent sector of cuisine. In the meantime, another important ingredient which had been distributing around the world was cocoa. Cocoa is one of the fundamental ingredients for Italian modern pastries. It was used for medical purposes in several countries while Spain was one of the first to use it for hot drink. Nowadays, different types and qualities of chocolate are available. Another important discovery that enriched Italian sweet tradition was ice cream, especially the development of different methods of production, such as salt or ice melting that allowed the use of other ingredients such as raw eggs, creamer or mascarpone. Ice cream was constantly modified and adapted to pastry recipes. New mixes using ice cream, cocoa, vanilla and creams were created and used for making stunning cakes of all kinds, shapes and colors.

Cannoli

Sfogliatella

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desserts - traditional pastry & desserts TYPICAL ITALIAN DESSERTS

M any traditional Italian desserts have their own story as well as unique taste. This

section will show you some of the most famous and interesting desserts of Italy. PASTIERA NAPOLETANA (Naples, Campania)

Zabaglione

Pastiera Napoletana is an intense flavored and fragrant Neapolitan dessert made with cooked wheat, eggs, ricotta cheese and orange flower water. Usually eaten during Easter, this dessert has an ancient history that dates back to the Pagan Era. It was eaten during the pagan’s ritual1 of celebrating the advent of Spring and it then became a sign of peace at the Easter table during the Christian Era. The Legend

Baba

The Pagan legend narrates that Partenope, a mermaid living in the gulf of Naples, used to emerge from the water to greet people who lived there every spring. To show her gratitude and words of love for her sons, one day, local people decided to offer her the most precious gifts they had: flour, symbol of strength; ricotta cheese, representation of the richness of the land; eggs, symbol of new life; orange flower flavoured water, sign of the spring time; spices, representing people who live far away in other continents; wheat cooked in milk, to represent the union of the animal and plants kingdoms, and the sugar which best represented the sweetness of Partenope’s voice. Pleased by the gifts she received, the mermaid mixed all of them together, giving birth to the first Pastiera.

Crostata

Cassata

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1 Act of worship or magic

traditional pastry & desserts - DESSERTS

PANNA COTTA (Piedmont Region) The traditional Italian Panna cotta recipe calls for cream, sugar and gelatine although, during the course of time, numerous versions that demonstrate something lighter or richer in ingredients have diverged from the original simple concept. Variations can be done to both the base ingredients, replacing for example gelatin with egg whites, and to the topping sauce: the more traditional caramel sauce may be substituted with strawberry sauce or melted chocolate. More recently, savory version of Panna Cotta also started to appear: famous Italian chefs have created a parmesan and pear sauce version, or an experimental Panna Cotta with salmon, pumpkin and rosemary, turmeric and mint. In fact, Panna Cotta is a great versatile dish: the preparation doesn’t change except the substitution of the sugar with other ingredients. The origin of this dessert comes from the region of Piedmont which included Panna Cotta in its list of traditional food products of the region (2001). Still, some experts try to argue that it is just a lighter version of the French Bavarian. Others try to claim that it was born in the Langhe areas (Piedmont) but was invented by the person of Hungarian origin. CASSATA SICILIANA (Palermo, Sicily) More than just a typical dish of Palermo, Cassata Siciliana is among the most famous Italian desserts and certainly something not

to miss while in Sicily. Its origins date back to the Arabs; in fact, they brought to Palermo some of the base ingredients for the Sicilian Cassata: cedar, lemon, bitter orange, tangerine and almond, as well as sugar cane. Many assumptions could be made about Cassata origins. The only certitude is that since the beginning its main ingredients have been the Sicilian ricotta cheese and sugar and that the Baroque era largely influenced the appearance of the Cassata as we know it nowadays. The particular and elaborated look of the Cassata reflects the Baroque era, a period of splendour for Palermo and other Sicilian cities. As the typical dish of Palermo, the Sicilian Cassata had to reflect the aesthetic beauty, decorated and coloured, of the capital. This explain the candied fruits used to beautify and brighten the final composition. Cassata, as Pastiera, has traditionally been associated to Easter or to Purim (a Jewish festivity happening during springtime). It was traditionally made by monastery’s nuns but was so delicious and seductive that as late as 1574, the Diocese of Mazara del Vallo had to prohibit its preparation during the holy week because the nuns preferred to bake and eat it than pray. Do not forget to mark the 9th of December on your calendar as National Pastry Day.

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desserts - jams & marmalade

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jams & marmalade - DESSERTS

JAMS AND MARMALADE The Italian name for jam is “marmellata”. You can find limitless marmellata flavors, from the most common ones such as orange, strawberry or red fruits, to the most unique ones, such as fig, pumpkin or red radicchio. Another typical product in the jam’s “family” is Mostarda, a Northern Italian condiment made of candied fruits and a mustard-flavoured syrup. It is a popular accompaniment to cheeses and it is considered a delicacy for gourmets. Marmellata is usually consumed at breakfast, or during the so-called “merenda”, a light afternoon meal. WHAT ABOUT ITALIAN BREAKFAST? Forget eggs and bacon! Italian breakfast is much lighter than the American one, and normally includes only sweet food. Cappuccino and cornetto are staples of our “colazione all’italiana”. The morning is the only moment when it is possible to drink milky beverages, and to sip a cappuccino after lunch is a major violation of Italian Food Rules. This is because milk is considered heavy to digest. In fact, if you order a cappuccino after breakfast time, the best possible reaction you can expect from an Italian is a frown. Sweet pastries and cookies are also popular for breakfast, together with a caffè macchiato, a strong espresso with a few drops of frothy milk (notice that, unlike cappuccino, Italians drink caffè macchiato all day long). Other common breakfast in Italy consists of jam spread on soft bread or cookie-like rusk hard bread called fette biscottate.

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CHAPTER 4.4 - DrinkS

CHAPTER 4.4 - drinks WATER

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BEER

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WINE

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LIQUEURS AND SPIRITS

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COFFEE

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drinks - water

NATURAL MINERAL WATER PURE, SAFE AND PRISTINE – GREAT SOURCE OF WELLNESS

Iexporters taly is among the leading producers, and consumers of mineral water

in the world with over 250 brands in the international market. Italy produces about 12% of the world’s mineral water and it is known since ancient times for great tasting fresh water even among its municipal water systems. Natural Mineral water, like spring water, must also come from an underground source by law. Furthermore, it is also stated in the Italian Law, D.L. 25/1/1992 n. 105, that: “It’s to be considered Natural Mineral Water providesd that water comes from one or more underwater sources and has features that are favorable to health.” The very finest of Italy’s spring waters are bottled at their source after spending years absorbing important minerals underground. Even though in Italy it is possible to drink tap water as well, its quality is never guaranteed. Instead mineral water often contains chemical added, so it is recommended to filter and purify it even at home with some common purification methods.

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Therefore, natural mineral water appears to be the safest for person’s health and wellbeing as far as it is protected from pollution risks, complies with strict regulations and contains beneficial minerals that might claim medicinal effects. HOW IS IT DIFFERENT FROM SPRING AND TABLE WATER? Spring Water usually comes from a specific underground source but does not pass through a community system water. The main difference when comparing to natural mineral water is that there is no formal recognition process for spring water. Studies have been done by Natural Resources Defense Council (NRDC) where researchers found components such as coliform in bottled water which is usually marked as spring water. Therefore, consumers should be very careful and attentive even though spring water is considered to be better than normal bottled water. Prepared Water (Table water) is usually the name applied to other bottled waters. Such drinks can come from different source

water - DrinkS supplies (public or private) and can be treated using different ways that modify the original water to comply with chemical safety requirements. Table water might contain additional supplements such as sea salt, calcium chloride, carbon dioxide, etc. Carbon dioxide can be added during manufacturing process as well as already be in the source.

order to: - Improve bone health (above all for women after menopause, who need more calcium in order to prevent some bone related illnesses like osteoporosis); - Lose weight, but at the same time staying hydrated (It is important to avoid calories not only from food.); - Maintain a normal blood pressure level thanks to magnesium, which helps to decrease blood pressure; - Prevent heart diseases thanks to some minerals such as potassium and magnesium, which help to decrease bad cholesterol levels and support heart function; - Facilitate digestion Sulfates stimulate the pancreas producing enzymes, which are very important for digestive health; - Maintain muscles functionality (magnesium is helpful also to make muscles relaxing and contracting properly, so it could offer some benefits of relieving the pains caused by rheumatism and arthritis); - Prevent dehydration Mineral water is a great source of electrolytes; - Reduce kidney stone risk Calcium and magnesium are useful to decrease calcium oxalate’s concentration: - Clean body from toxins and making better the skin not only drinking mineral water but also using it in a beauty regime; - Obtain therapeutic effects in chronic diseases.

Fact: 90% of Thais buy bottled water. 51% of them drink mineral water while 45% drink non-mineral. When it comes to Italy, 68% of its water consumption is mineral water.

Moreover, sparkling mineral water is also a healthy choice. The only difference is that it is carbon dioxide added, and, thanks to this, it helps killing some types of germs.

HEALTH BENEFITS

In the end, the only recommendations if you are going to drink mineral water are to check the label before buying a bottle of water, to prefer a glass bottle instead of a plastic bottle (in which there are some chemical compounds), and to choose the best taste according to your own preferences.

Several studies provided a lot of data about the benefits for overall health for people who drink mineral water. In fact, in this type of water, there are various minerals, including iron, calcium, magnesium and sulfate. It is also completely natural and it is almost free from preservative, fats and calories. For this reason, it is highly recommended in

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Did you know? The 3rd of August is an International Beer Day

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beer - DrinkS

BEER

Iinteresting talian craft beer is one of the most and creative beverages. The

specialty is hidden in the process of its creation where Italian brewers pay close attention to the food pairing while bringing new beer into life. Many breweries serve their craft beverage together with food. One more interesting fact about Italian beer is that it is showcasing the influence of wine culture where brewers experiment with wild yeast as far as they have access to wine grapes. ORIGIN & BREWING PROCESS Beer is an ancient beverage, the preparation of which dates back to the history of ancient Sumerians and Egyptians. Even today, the natural process doesn’t differ much from many centuries ago. In fact, over the years, it has been refined according to the experience, acquired knowledge and the latest technological tools. Nowadays beer is the world’s oldest and most widely consumed alcoholic drink. It is the third most popular drink overall, after water and tea. Even though wine is considered to be the most popular alcoholic beverage in Italy, beer is taking

the second place. The production of beer is called brewing, which involves the fermentation of sugars, mainly derived from cereal grain starches (malted barley, wheat, corn and rice). Most beer is flavored with hops, which add bitterness and act as a natural preservative, though other flavorings such as herbs or fruit may occasionally be included. The fermentation process causes a natural carbonation effect although this is often removed during processing and replaced with forced carbonation. The production process starts from barley, the most cultivated cereal in the world; firstly, its beans are soaked in water to germinate for several days. The outcome of this procedure is malt. The malt is then slowly dried in the oven with the roasting degree being one of the most important aspects affecting the taste of the beverage. The barley malt is then grinded until it becomes flour, and it is mixed with water in a boiler until it becomes wart. At this point the wart is boiled, filtered and separated from the slag of barley malt. It is in this phase that the hop is added; the element that will give that distinctive bitter taste. The fermentation process takes place in special containers

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drinks - beer where yeast is added. The role of the yeast is indispensable being responsible for the transformation of sugar, present in the must, into alcohol and carbon dioxide. Without the addition of the yeast sugar would not be able to ferment into beer. VARIETIES The traditional European brewing regions such as Germany, Belgium, England and the Czech Republic have local varieties of beer. Top-fermented beers are most commonly produced with Saccharomyces cerevisiae, which is the fermenting yeast that clumps and rises to the surface, typically between 15 and 24 °C. At these temperatures, yeast produces significant amount of esters and other secondary flavors that result in slightly “fruity” compounds resembling apple, pear, pineapple, banana, plum, or prune, among others. After the introduction of hops into England from Flanders in the 15th century, “ale” is referred to an unhopped fermented beverage, “beer” is used to describe a brew with an infusion of hops. Real ale is the term for beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide. It is applied to bottle conditioned and cask conditioned beers. Pale ale Pale ale is a beer which uses a topfermenting yeast and predominantly pale malt. It is one of the world’s major beer styles. Stout Stout and porter are dark beers made using roasted malts or roast barley and typically brewed with slow fermenting yeast. Mild Mild ale has a predominantly malty palette. It is usually dark colored with an alcohol by volume (ABV) of 3% to 3.6%, although there are lighter hued milds that are reaching 6% ABV and higher. Wheat Wheat beer is brewed with a large proportion of wheat although it often also

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contains a significant proportion of malted barley. Wheat beers are usually topfermented. The flavor of wheat beers varies considerably, depending on the specific style and manufacturing process. Lambic Lambic, a beer of Belgium, is naturally fermented using wild yeasts, rather than cultivated. Many of these are not strains of brewer’s yeast (Saccharomyces cerevisiae) and may have significant differences in aroma and sourness. Lager Lager is cool fermented beer. Pale lagers are the most commonly consumed beers in the world. The name “lager” comes from the German “lagern” for “to store”, as brewers around Bavaria stored beer in cool cellars and caves during the warm summer months. These brewers noticed that the beverage continues to ferment while stored in cool conditions. BEER IN ITALY Italy is considered to be a part of the wine belt of Europe. Nevertheless, beer, particularly mass-produced pale lagers, is common in the country. The first Italian brewers were the monks of Monte Cassino Abbey, a monastery located on the top of a rocky hill about 130 kilometers southeast of Rome. They were the first ones in the Middle Ages to launch this process which is so common nowadays. But it wasn’t until the 1789 that the industrial production of beer started. This year became symbolic in Italian beer history due to Baldassare Ketter from Nizza Monferrato (Asti province, Piedmont) being granted the privilege to start brewing beer “for the city and its suburbs” by the Savoy family. Still, the production of beer in Italy was in artisanal scale until the late nineteenth century. Lacking the technology to create and maintain the cold, the first production sites (Pedavena and Poretti ones) were created in the Northern parts of Italy, near the Alp mountains, in order to have natural access to the cold conditions that are required to initiate the brewing process. Nowadays, there are more than 600 brewers and 4750 employees related to the beer sector in

beer - DrinkS Italy, all together these companies produce about 13.3 million hectoliters of beer per year, which makes Italy the tenth producer in Europe.

or Genoa. This person loves sport and socialization (Assobirra)1.

Beer consumption is growing among Italians. Its numbers last year rose to 30.3 liters per capita. Furthermore, beer has become the most consumed alcoholic beverage during the meals, especially lunch. Consequently, the country is increasing its number of beer pubs and special beer shops where consumers are able to taste their beer at home.

Similarly to wine, small parts of Italy produce their own beer brands with their unique characteristics. Tuscany is well-known as a wine production region. However, not everyone knows that breweries are booming there. Locals beers are usually strong and of high quality. Amiata’s Bastarda Rossa is one of the best pale ales of Tuscany. Como, Torno, Cuneo and Parma are the regions that should be considered as leaders in beer production.

Typical Italian consumer of beer: male, aged between 25-35 years old, mainly single living in a big city such as Milan

Beverages you are most lucky to see on a trip to Italy are Peroni, Moretti and Menabrea.

1 Italian Association of the Industrialists of Beer and Malt

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WINE W

ine and Italy are inseparable. If you are looking for a quality wine, Italian one is the right choice with many varieties and sorts. The world of Italian wine might be confusing and overwhelming but this book will guide you through the different wine producing regions of the country that worth discovering. HISTORY OF WINE CULTURE IN ITALY Wine represents an integrant part of the Italian culture since the Roman age. It roots its origins in the first Etruscan settlements in the region nowadays called Tuscany, region that still gives birth to some of the most famous Italian wines in the world. In order to fully understand why the wine culture is so important in and for Italy (to the point that it is currently still the number one segment in the agricultural sector), it must be taken into consideration how wine is strictly connected with art, society and also religion and how this is not just happening in recent times but it has been like this for more than two thousand years. Extent of Etruscan civilization and the twelve Etruscan League cities. NormanEinstein - Based on a map from The National Geographic Magazine Vol.173 No.6 June 1988.

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wine - DrinkS It should be mentioned that Italy’s favorable climate for growing vineyards made grapes makes wine a part of everyday life for Italians. Interesting fact: The nineteenth century marked itself by massive distortion of many vineyards in Italy due to the phylloxera. As a result, replanted vineyards were structured based on quantity and not quality. After that Italy became well known for producing inexpensive table wine. However, starting 1960s, modern era of wine making began by passing strict laws on wine standards. WINE CLASSIFICATION Sparkling wine is known for its way of production where sugar, yeast and CO2 are fermented not letting the gas to escape. Such process allows the wine to have bubbles after opening. One of the most famous wines that sparkle is Prosecco with fruity tones. Tip: Good quality sparkling wine usually has small bubbles. Rose wine is in the middle of red and white and made of red or purple grapes. Rose wine contains less amount of tannins, thus, cannot be aged to the same level. Mostly all Rose wines produced in Europe are dry. Red wine is produced of black grapes and usually can vary regarding the color as well as taste. Difference in the producing process of red wine is that it is fermented with grape skin and seed. Unlike white wine, red one is aging in oak barrels. You can find any wine for your personal preference starting with bone dry and ending with very sweet. White wine is usually made of white grapes but sometimes from black ones and aged in steel vats. However, there are white wines such as Chardonnay which is aged in oak barrels in order to create a nutty taste. The interesting fact is that some white grapes can be used for making reddish wines such as Orange wine which is made as red one but with white grapes. Tip: If you are a beginner, start with white or rose wine. They are usually sweeter and refreshing. Moreover, it takes time to understand complex taste of red ones. Fortified wine is wine to which spirit, usually brendy, is added. The way people discovered this type of wine is due to them

trying to extend its survival. One of the most famous fortified wines in Italy is Marsala. It is produced in western part of Sicily and varies depending on color, sweetness and aging. It is good served as shot with dessert or just as aperitif. ITALIAN WINE PRODUCTION The leading Italian regions that produce large volumes of wine are Veneto, Sicily, Apulia and Emilia-Romagna. When it comes to high quality, the well-known destinations are Piedmont and Tuscany. So get ready for wine degustation of Italian wines in this chapter. Veneto This region produces largest quantity of wine using different sorts of grapes. One of the well-known wines is Soave, dry white wine with notes of lemon and almond. It gives interesting and complex flavor that can be perfectly combined with white fish and antipasti. There is also a sweet version of this wine which is Recioto di Soavi. Refreshing and versatile sparkling wine Prosecco can be good for any occasion. The current trend “aperitivo-time”, a ritual of pre-dinner drink is sharing a unique experience of Italian lifestyle. Usually Prosecco is good drinking by itself but its elegant taste can also be paired with canapés and Italian finger food. Sicily Sicily is the largest Island in the Mediterranean Sea with constant sunshine and good climate for wine production. One of the most famous wines of the region is Nero d’Avola (“nair-oh davo-la”). This type of wine has fresh fruity flavor with deep ruby color which is great to match with rich meat or oxtail soup.(Wine Folly: The Essential Guide to Wine). Piedmont This wine region competes with Tuscany for being “top wine producer” in Italy. It is home for many famous Italian wines and vineyards located at the foot of the Alps. Barolo and Barbaresco are the two of the most well-known wines made of famous Barbera grapes. Barolo is 50 years older than Barbaresco and has rich sweet and fruity notes of chocolate, cinnamon and cherry. This wine is best to drink with duck, veal and and porcini mushrooms.

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drinks - wine ITALIAN ROLE IN THE WINE SECTOR While Barbaresco is an elegant bouquet of black cherries and licorice, it is best matching with meat, mushrooms or truffles and cheese such as Toma di Carmagnola. Tuscany can be called wine lover’s paradise. The word wine itself represents Tuscany which makes the largest quantity of high quality DOC and DOCG wines. Nobile di Montepulciano is one of the DOCG wines with intense ruby color, dry warm taste and ripe cherry scents. It is well paired with pasta and grilled meat. Chianti (pronounced “key-on-tee”) is as essential to Italians as extra virgin olive oil. This wine is made of thin-skinned grapes called Sangiovese. It has savory flavors of bitter herbs, smoke and vinegar. Thus, this wine is best to consume with fatty dishes and tomato sauces. Moreover, Chianti is perfect for dishes that contain olive oil. Bolgheri is the homeland for great value wines ‘Super Tuscans’. These wines became very popular. Therefore, more vineyards were created. Wines such as Cabernet Sauvignon, Cabernet Franc and Merlot found their second home in Bolgheri area. Such wines have soft and warm taste that can be well consumed with aged cheese and boiled or roasted meat.

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Before getting to some figures that could explain how this importance translates into facts, it is worth underlining how in Italy the innovative drive for the cultivation of the vineyards and the wine production has been exceptional to the point that the populations living in ancient Italy have to be considered as the pioneers of the “wine art”. They could be considered as being responsible for introducing many of the modern conservation and large-scale (for that time) production techniques. This, generation after generation, allowed the rituals of the cultivation, the harvest, the vinification, the pouring and the consumption to become an important pillar of the Italian culture, in the collective consciousness. This is still true today, with Italy being the major exponent of the “family owned production”, maybe in countertrend with modern world habits but keeping intact the charm it has on whom considers wine not “just a fashionable alcoholic drink”. The reason why Italy is constantly on the top of the world for wine production does not end with the tradition and its romantic aura though (which is too often superficially distorted into stereotypes); some of the reasons at the base of the great (and growing) popularity of Italian wines are the immeasurable number of grape varieties (unofficial data counts more than 2000!), a number of indigenous products with no equivalents and the presence of unique regional specialties.

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drinks - LIQUORS & SPIRITS

LIQUORS AND SPIRITS S weet alcoholic beverages flavored with nuts, fruits, seeds and flowers are called

liquors. In Italy liquors usually can be served as a pre-dinner aperitif or even after the meal as digestive (see the explanation in “Famous Liquors”). Many authentic Italian types of liquor are based on traditional recipes that take important place in the country’s cuisine and culture. The origin of ‘liquor’ can be found in closest Latin verb ‘liquere’, meaning “to be fluid’. These days there are a lot of different produces of liquors in Italy as well as all over the world; however, there is still a possibility to discover local small distilleries that produces traditional liquors across Italy. In this section you will discover some of the most well-known Italian liquors and their tastes. TYPES There are many different types of liquor based on their flavors as well as components and consistency such as cream, fruit, chocolate, herbal or even brandy liquors. Usually this alcoholic beverage contains less alcohol comparing to spirits, but some liquors reach 55% of alcohol content. As it

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was mentioned, these beverages can be served before meal as well as after it. • Apéritifs are served before the meal with the main purpose of stimulating the appetite. The word comes from Latin ‘aperire’ which means ‘to open’. Usually alcoholic beverages served as aperitifs should be simple with moderate level of flavor in order to not overwhelm senses before the dinner. When it comes to Italians, they prefer bitter aperitifs such as Spumante, Aperol and Campari. • Digestifs are served at the end of the meal to help with the digestion. Commonly digestifs contain more alcohol comparing to aperetifes and usually they come with spices and herbs that are considered to be helpful when it comes to stomach setting environment. In Italy digestifs are known as amari. Some of the popular once are Grappa, Amaro, Limoncello and Ramazotti. FAMOUS LIQUORS Amaretto - is a sweet liqueur made of almonds and originated in Saronno. Authentically having almond taste, modern

LIQUORS & SPIRITS - DrinkS

producers experiment with new tastes such as peach and apricot. Amaretto can be drunk on its own or added in a coffee. Moreover, it is used in several dessert recipes. Curiosity: Add a few shots of Amaretto into a pancake batter in order to get richer flavor and texture. Aperol – is a great aperitif which is made of herbs and oranges. This alcoholic beverage became an international phenomenon in recent years and is strongly associated with authentic Italian style. Aperol has a bittersweet taste with the notes of orange. Campari – the most popular Italian aperitif made of fruits and herbs. This drink has characteristic red color and bitter taste which can be served in many ways, including with citrus juice, mineral water or Tonic Water and ice. For a more aggressive taste, mix Campari with white sparkling wine. Cynar – is bitter liqueur which is made from artichokes and 13 herbs. It can be served after a meal and can be mixed with soda drinks. Grappa – is Italian alcoholic beverage fermented from the peels, seeds and stems of grapes that are usually left after winemaking process. Its taste and flavor depend on the quality of grapes as well as production process. Grappa is protected

by European Union where the beverage should meet certain classifications to be called ‘Grappa’. It is served after-dinner and can be added to espresso as well. Limoncello – originally produces in Southern Italy. This liquor is made with the addition of lemon zest to spirits such as grappa. Limoncello is the second popular liquor after Campari. This alcoholic beverage is traditionally served chilled in small ceramic glasses. It is also used for making various desserts and cocktails. Curiosity: There is an interesting and ancient legend behind Limoncello where Zeus, the father of Gods, stole the recipe of Limoncello from Sirens1 . After that legend Italian fishermen used to drink Limoncello before going into the sea. Martini – well-famous Italian brand of sweet as well as dry vermouth which is used for Martini Cocktail. Sambuca – this liquor has different varieties white, black and red sambuca based on its color. It is usually flavored with oils and represents around 38% of alcohol. The oils are added for alcohol purification and flavoring. This drink can be served on its own or with water. Also it goes very well with coffee. 1 Creatures from Greek Mythology that had the appearance of mermaid and used their beautiful voice to lure nearby sailors.

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coffee - DrinkS

Coffee It is almost impossible to meet an Italian who does not drink coffee because this beverage has its own unique culture in Italy that is connected to the lifestyle. This section will allow you to dive into aromatic Italian coffee culture and its history. HISTORY

here are hundred types of coffee all around the world; the most expensive one is Kopi luwak, which is produced mainly on the islands of Sumatra, Java, Bali and Sulawesi in the Indonesian Archipelago and is sold for between US$100 and $600 per pound. In Indonesian language, Kopi means coffee and luwak is a local name of the Asian palm civet in Sumatra. In fact, this coffee is made from the excrements of these animals. Due to this, the taste may vary depending on the quality of the beans that civets select for eating as well as civets’ life conditions in farms. Italian coffee is not as expensive as Kopi luwak, but its quality is one of the most appreciated in the world. Coffee was firstly introduced to Europe from Egypt through the Italian city of Venice, where a flourishing trade between the local businessmen and Arabs enabled a large variety of commodities and goods to be imported. Since then, the role of Italy in coffee trade raised enormously. Now, Italy ranks 3rd in Europe, and 4th worldwide, in the roasted coffee export category (with 3.2 million of bags). Furthermore, its exporting position is increasing with the surplus of 10% comparing to the previous year.

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Did you know that around 50 coffee beans are making 1 shot of espresso? VARIETIES The most well known types of Italian coffee are Arabica and Robusta. Arabica blend grows between 1000 and 2000 meters above the sea level and it is renowned for its delicacy and plentiful organoleptic proprieties. The higher the plant grows, the better its taste. Moreover, it is the most cultivated quality beans in the world representing about 75% of the world’s production. Arabica has aromatic and sweet flavour. Robusta blend is more resistant which requires less care and grows at lower altitudes, between 150 and 600 meters. This variety has higher caffeine level comparing to Arabica. After roasting it gives chocolaty notes with persistent aftertaste. In Italy coffee became inalienable part of Italian lifestyle because it is consumed during the whole day, not only for meal purposes, It also appears to be a good opportunity to socialize and to spend time together with friends and family. One of the most favourite coffee beverages in Italy is espresso with its strong distinct taste. It is served in a small cup (20 to 25 ml) without adding any sugar or milk. There are

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several varieties of espresso with important ones listed below: Ristretto, stronger than normal espresso while served less than 20 ml; Macchiato, with the addition of a drop of milk (which could be hot or cold); Jungo, ‘long’ in Italian, has weaker taste due to the greater amount of water which explains the serving in 40 ml cup; Iced, shaken and served in a glass; sometimes almond milk is added instead of sugar which creates delicious varietyfrom the South of Italy; Cappuccino, whose name came from the colour of Capuchin monks’ robes’, with the addition of steamed milk and a touch of cocoa powder or chocolate topping, is usually consumed in the morning; Corretto, with the addition of a drop of liquor. Hot Cappuccino is one of the most famous types of coffee among Westerners. It is a myth that good cappuccino can be prepared only in the coffee shop. You can make a great beverage at home by following our guideline:

COFFEE - DrinkS 1. Use only whole milk in order to get rich cappuccino with smooth foam; 2.. Make espresso using Moka or any other machine; 3. Heat about the third of the cup with fresh cold milk for one minute; 4. Take a whisk and whip the milk; 5. Pop the bigger bubbles by tapping the cup; 6. Slowly pour the milk into espresso. More about Moka pot - stove-top or electric coffee brewer that uses boiling water pressurised by steam to get perfect espresso out of ground coffee. CAFFEINE Caffeine is a natural alkaloid and it can be found in 60 different species of plants, including coffee, tea and cocoa. Once drank, caffeine takes a few hours to be metabolized. When consumed in moderate doses, it has stimulating beneficial effects on the human body: increases the ability to concentrate, memory capabilities and even the mood. Caffeine is contained in each coffee beverage depending mostly on the preparation method: for example, Espresso contains around 110/150 miligrams of caffeine, coffee made with Moka (a typical Italian machine used to make coffee) 90/130 milligrams, Americano (espresso with the addition of hot water) 70/90 milligrams and Soluble or instant coffee with around 40/108 milligrams.

Another important factor impacting the amount of caffeine is the mixture chosen: in fact, a mixture of 100% Arabica coffee contains an average of 1.5% of caffeine, while Robusta around 3%. According to the experts, the optimal consumption of caffeine per day is estimated to be about 200-300 milligrams, which is equal to 3 or 4 cups of coffee within 24 hours time frame. ITALIAN MARKET Italian coffee market is lively and constantly changing with more than 700 roasters and 7,000 employees working in the sector, for a total production turnover of 3.1 billion Euros. During 2013, the importation of green beans increased 2.23% compared to the previous year (8,2 million bags). The 4/5 of Italian imports come from the 5 main producing countries: Brazil, Vietnam, India, Uganda and Indonesia. Regarding the consumption per-capita, Italy ranks 10th in the world with 5.56 kilograms per person and 341 thousand tons per year; however, the trend is showing a drop in the consumption compared with previous years.

8th of November - International Coffee Day

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THAI-ITALIAN CHAMBER OF COMMERCE

The Thai - Italian Chamber of Commerce (TICC), founded in 1979, is an independent, private, non - profit organization of Italian and Thai businessmen and professionals, duly constituted and registered in accordance with legislative regulations in Thailand and fully recognized by the Ministry of Economic Development (former Ministry of Foreign Trade) in Italy. VISION AND MISSION The Chamber promotes its role as a representative of the local business community and, more concretely, as a meeting point for business affairs between Italy and Thailand. The Chamber has various objectives, all of which share the purpose of developing the cooperation and respect in the business environment, allowing a positive economic flow between Italy and Thailand.

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From the Alps to Sicily, from the Mediterranean Sea to the Adriatic Sea, the Italian peninsula comprises an incredible variety of traditions, cultures, and cuisines. This book, the Guidebook to Italian Cuisine in Thailand provides you with the profiles and the recipes of the 44 Authentic Italian Restaurants in Thailand (certified Ospitalita' Italiana), together with various insights concerning Italian curiosities and ingredients as displayed in a classic Italian Menu (appetizers, main course, desserts, beverage). The Thai-Italian Chamber of Commerce guarantees to give you a taste of all this boundless regional diversity.

Buon appetito!

ISBN 978-616-93230-0-6 380 ฿

THAI-ITALIAN CHAMBER OF COMMERCE

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Tel: +66 2 253 9909 Email: info@thaitch.org / oi@thaitch.org Website: www. thaitch.org