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Back to basics for fine Italian

Friday 17 February 2012, 11:06AM


La Trattoria chef de cuisine Lorenzo Stelzer, left, and Dusit Thani Laguna Phuket executive chef Silvano Amolini.

La Trattoria chef de cuisine Lorenzo Stelzer, left, and Dusit Thani Laguna Phuket executive chef Silvano Amolini.

Dusit Thani Laguna Phuket’s resort executive chef, Silvano Amolini, has been at the Dusit for the last two years, and runs the resort’s seven restaurants, including the fine-dining Italian restaurant La Trattoria.


It is the second time around for Chef Silvano at the Dusit: he was first here from 1993 to 1997. But the lure of Phuket’s beautiful beaches and the chance to work in a top Italian restaurant (La Trattoria gained mentions in Thailand’s top restaurants list in 2007, 2010 and 2011), meant he was eager for the opportunity to return.

Award-winning La Trattoria has been open for the last 19 years, and is well-
known around the island for its high quality food.

It is the only fine-dining Italian restaurant in Laguna.


Chef Silvano’s style at La Trattoria is very “back to basics”. Meaning the food is what everyone can relate to, and no doubt will surely find their favourite Italian dish
on the menu, he says.


“It is honest, sincere food. Italian is my cuisine, it’s what I’ve grown up with.
It is a complete cuisine, with different flavours, and centuries of traditions.”


Fluent in Thai, Chef Silvano is a perfectionist and comes across as very passionate about his native Italian cuisine. Service is top quality at the restaurant, and Chef Silvano’s serves us a delicious and well-presented five-course meal, complete with wine matches.


Tuna carpaccio, Australian Mussels stew, Saffron risotto, pan-roasted duck breast and Sicillian cannoli with sheep ricotta, candied fruits and chocolate shaves for dessert.


But Chef Silvano’s knowledge really comes across when he is explaining the cheese platter.


Cheese must be tasted in order from weakest to strongest, to ensure the flavours are not mixed, he says.


He talks us through the cheeses: Nussler (two months of ageing with walnut leaves and nocino liquer), Robiola Di Mondovi (a fresh cheese made from cow’s milk with 21 days of ageing), Homatikas (made from cow’s milk and wrapped with hay from the Alps), Testun Al Barolo (made from cow’s milk, sheep’s milk, with six to eight months ageing in a cave, the last two months alongside Barolo grapes), Cusie Al Malte Whiskey (cow’s milk, sheep’s milk, with six to eight months ageing in a cave along with malt, barley and whisky), and the lucky last, Carublu, (made from cow’s milk and aged with cocoa beans and rum).


Hungry yet?



 La Trattoria at Dusit Thani Laguna Phuket,
390 Moo 1 Srisoontorn Rd, Cherngtalay, 076 362 999; dusitthanilagunaphuket.dusit.com

 

 

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