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Un nuovo menu per Piccola Roma; a new menu for Piccola Roma

Finalmente abbiamo aggiornato il menu’ di Piccola Roma Palace con nuovi piatti e’nuove specialita’ed e’ stato inserito anche online. Potete leggerlo qui. Chi frequenta il ristorante avra’ anche modo di trovare, in versione cartacea, la lista dei vini e dei superalcoolici, cui non abbiamo ancora dedicato una pagina online.

 

We have finally updated the menu ‘Piccola Roma Palace with new dishes and’ new specialty and it was also online. You can read it by clicking here. Who comes in the restaurant can also find, in paper, wine and spirits list which is not online yet.

FETTUCCINE ALLA PAPALINA.

Le fettuccine alla papalina sono un primo piatto tipico laziale che nasce circa negli anni’30 come variante della più conosciuta pasta alla carbonara.In questa versione viene sostituita la pancetta con del prosciutto cotto e il pecorino con il parmigiano. Le fettuccine alla papalina e’ideale come primo piatto perche’ di rapida preparazione:

Ingredienti per 4 persone
480 gr di fettuccine all’uovo
100 gr di burro
2 cipolle
140 gr di prosciutto cotto
250 gr di piselli
3 uova
200-250 ml di panna da cucina
80 gr parmigiano reggiano
sale pepe qb.

 
Preparazione
Tappa 1
Tagliare la cipolla a velo e farla rosolare in un’ampia padella insieme al burro.

Tappa 2
Tagliare il prosciutto cotto a listarelle ed aggiungerlo insieme ai piselli nella padella con le cipolle. Salare, pepare e far cuocere per una decina di minuti.

Tappa 3
Nel frattempo disporre in una ciotola la panna da cucina, le uova, il parmigiano e mescolare fino ad ottenere una crema.

Tappa 4
Nel frattempo cuocere le fettuccine in abbondante acqua salata. Scolarle al dente e versartele nella padella con il condimento di cipolle, prosciutto e piselli,saltatele e quindi versate la crema di uova, formaggio e panna.

Tappa 5
Spegnere la fiamma e mantecare le fettuccine alla papalina in padella.

Servire subito e buon appetito.
 

English translation: FETTUCCINE ALLA PAPALINA.

The fettuccine papalina is a main dish of Lazio which was discovered around 1930s as some variant of the best-known pasta carbonara.In this version replaces the bacon with cooked ham and pecorino cheese with parmesan. The fettuccine papalina is an ideal as a main dish cause of the fast preparation.

Ingredients for 4 people
480 grams of fettuccine
100 grams of butter
2 onions
140 grams of cooked ham
250 grams of peas
3 eggs
200-250 ml of cream
80 grams of parmigiano reggiano
salt and pepper qb.

Preparation
Step 1
Cut the onions very fine and cook them in a large veil pan with the butter until they’re brown.

Step 2
Cut the ham into strips and add to the pan along with the peas and onions. Add salt and pepper and cook for about ten minutes.

Step 3
In the meantime, place the cream, eggs, Parmesan cheese in a bowl and stir until they’re creamy.

Step 4
Meanwhile, cook the fettuccine in boiling salted water. Drain the water when the fettuccine is cooked and then put in the pan with the sauce of onions, ham and peas, sauté them and then pour the creamy mixture of eggs, cheese and cream.

Step 5
Turn off the stove and stir the fettuccine papalina in the pan.
Serve immediately and enjoy your meal.

PASTA PRIMAVERA.

La pasta primavera è un primo piatto tipico romano:o e’possibile chiamarla,insalata di pasta corta (sedanini,pennette, fusilli) condita con mozzarella di bufala, pomodori e basilico fresco.

Questa ricetta è molto diffusa in tutta la penisola (anche se non tutti sanno che si chiama così) ed è ottima da gustare sia tiepida (in questo modo il formaggio si scioglierà leggermente),o fredda!

Per preparare un’ottima pasta e’ fondamentale la freschezza e la qualità degli ingredienti: i pomodorini dovranno essere dolci e maturi, la mozzarella di bufala fresca e di qualità.

Ingredienti per 4 persone
Pasta (sedanini, fusilli o penne), 480 gr.
Mozzarella di bufala, 250 gr.
Pomodori ciliegino, 350-400 gr.
Sale q.b.
Pepe q.b.
Basilico qualche fogliolina
Olio extravergine di oliva, q.b.

 
Preparazione
Tappa 1
Iniziate ponendo a cuocere in abbondante acqua bollente salata la pasta, quando sarà cotta, scolatela,versate un po’di olio (per evitare che si attacchi) e fatela intiepidire.

Tappa 2
Lavate i pomodorini tagliandoli in quarti e tagliate a cubetti la mozzarella di bufala. Mettete tutto in una ciotola capiente e condite con dell’olio extravergine di oliva.

Tappa 3
Aggiungete la pasta tiepida (o fredda), il basilico spezzettato,possibilmente a mano e aggiustate di sale e di pepe. Servite la pasta alla checca tiepida o fredda!

Buon appetito.
 

English translation: PASTA PRIMAVERA.

The pasta primavera is a typical Roman main dish: or can be called short pasta salad(sedanini, penne, fusilli) topped with buffalo mozzarella cheese, tomatoes and fresh basil.

The pasta preparation is widespread throughout the peninsula (although not everyone knows that it is called so) and it can be enjoyed either warm (so the cheese will melt slightly), or cold!

To prepare a great pasta fundamental depends by the freshness and quality of ingredients: tomatoes should be sweet and ripe, fresh buffalo mozzarella cheese.

Ingredients for 4 people

Pasta (sedanini, fusilli or penne), 480 gr.
Buffalo mozzarella cheese, 250 gr.
Cherry tomatoes, 350-400 gr.
Salt q.b.
Pepper q.b.
A Few leaves of basils.
Extra virgin olive oil, q.b.

Preparation
Step 1
Start by placing a pasta in boiling salted water. When it is cooked, drain a water, pour a little oil (for prevent sticking) and let it cool.

Step 2
Wash the tomatoes. Cut the tomatoes into quarters and cut the buffalo mozzarella cheese into cubes. Put everything in a large bowl and drizzled with extra virgin olive oil.

Step 3
Add the warm pasta (or cold), basil fragmented, possibly by hand and season with salt and pepper. Serve warm or cold pasta.

 

Enjoy your meal.

 

Fettuccine con i pomodori pachino e basilico.

Ingredienti per 4 persone

● 480 gr. di fettuccine;
● pomodorini di pachino (250-300 gr.);
● olio extravergine di oliva q.b;
● 1 spicchio d’aglio schiacciato;
● un mazzetto di basilico;
● sale.

 
Preparazione
Tappa 1
Mettete sul fuoco abbondante acqua, salatela per far cuocere la pasta. Lavate i pomodorini e tagliateli in quarti. Sbucciate lo spicchio d’aglio e schiacciatelo.

Tappa 2
Mettete l’olio e l’aglio in una padella, quando è ben caldo unite i pomodorini. Intanto buttate la pasta nell’acqua. Cuocete il sugo a fuoco medio fino a quando i pomodorini saranno cotti. Scolate la pasta e conditela con il sugo preparato,saltate il tutto e infine impiattate aggiungendo il basilico spezzettato con le mani e servite

 

English translation: Fettuccine with cherry tomatoes and bunch of basils
Ingredients for 4 people

● 480 gr. of fettuccine;
● cherry tomatoes (250-300 gr.);
● extra virgin olive oil q.b ;
● 1 clove garlic, crushed;
● a bunch of basil;
● salt.

Preparation
Step 1
Put plenty of water, salt on the fire to cook the pasta. Wash the tomatoes and cut into quarters. Peel the garlic clove and crush it.

Step 2
Put the oil and garlic in the pan, when they’re hot add the cherry tomatoes. Meanwhile, put the pasta in the pan. Drain the pasta and saute’ with the sauce, and then add the chopped basil with hands and serve.
 

Enjoy your meal.

 

Paccheri con carciofi alla carbonara

Questa particolare carbonara e arricchita con carciofi ed è una variante molto appetitosa e sfiziosa della versione tradizionale, resa ancora più particolare dal formato della pasta: i paccheri di gragnano.
 

Ingredienti per 4 persone

Pasta :paccheri 480 gr
Carciofi :4 cuori
Uova :2 intere e 2 tuorli
Parmigiano Reggiano: grattugiato 50 gr
Pecorino :grattugiato 50 gr
Olio di oliva : q.b
Scalogno :2 cucchiai
Pancetta :affumicata a listelle 200 gr
Pepe :macinato a piacere
Vino :bianco 50 ml.

 
Preparazione
Tappa 1
Pulite i carciofi eliminando le foglie esterne più coriacee quindi tagliateli a metà e elimimine la barbetta, poi in quarti e infine in sottili lamelle, per evitare che i carciofi anneriscano metteteli in acqua acidulata con il limone.

Tappa 2
Tagliate finemente lo scalogno e mettetelo in una padella con l’olio e la pancetta, rosolate gli ingredienti e sfumate con il vino bianco, non appena l’alcol sarà evaporato aggiungete anche i carciofi. Saltare il tutto per far ben rosolare ed amalgamare, infine, aggingete il sale q.b. Quando sara’ tutto ben rosolato aggiungete un cucchiaio di acqua calda o di brodo. Nel frattempo lessate i paccheri in abbondante acqua salata.

Tappa 3
In una ciotola a parte rompere le uova, sbattetele e aggiungete i formaggi grattugiati e il pepe macinato, quindi amalgamate gli ingredienti fino a formare una crema densa.

Tappa 4
Quando i paccheri saranno cotti fateli saltare in padella con i carciofi e la pancetta per farli insaporire. Versate il tutto nella ciotola con le uova sbattute e mescolate velocemente altrimenti l’uovo comincerà a rapprendersi e amalgamare bene il tutto . I vostri paccheri con carciofi alla carbonara sono pronti. Impiattate e servite immediatamente.
Buon appetito

 

English translation: Paccheri with artichokes and carbonara
This particular carbonara and enriched with artichokes and it is a variant of very appetizing and tasty version of the traditional, made even more special by the size of the pasta paccheri gragnano.
 

Ingredients for 4 people

Pasta : 480 gr of paccheri
Artichokes : 4 hearts
Eggs : 2 eggs and 2 yolks
Parmigiano Reggiano grated 50 gr
Pecorino: 50 gr grated
Olive oil: q.b.
Shallots: 2 tablespoons
Bacon: bacon into strips 200 gr
Pepper: q.b.
White wine : 50 ml.

Preparation
Step 1
Clean the artichokes by removing the tough outer leaves and then cut them in half and remove the beard, then cut into quarters and then into thin strips, to prevent the artichokes from turning black put them in water acidulated with lemon.

Step 2
Finely chop the shallots and place in a pan with oil and bacon, saute the ingredients and pour in the white wine, as soon as the alcohol has evaporated, add the artichokes and mixed well. Finally, add the salt When everything is nicely browned, add a tablespoon of hot water or broth. Meanwhile, paccheri boiled in salted water.

Step 3
In a separate bowl break the eggs, whip and add the grated cheese and ground pepper, then mix the ingredients until they form a thick cream.

Step 4
When paccheri are cooked sauteed in a pan with the artichokes and bacon to season them. Pour the mixture into the bowl with the beaten eggs and stir quickly or else the egg will begin to thicken and then mix everythig well. Your paccheri with artichokes and carbonara is ready and serve immediately.
Enjoy your meal.

 

FARFALLE MASCARPONE E ZAFFERANO

Ingredienti per 4 persone

480 gr di pasta tipo farfalle
250 gr di mascarpone
1 bustina di zafferano
120 gr di pancetta a cubetti
parmigiano grattugiato
olio

 
Procedimento
Tappa 1
Fate cuocere le farfalle in abbondante acqua bollente salata per 14-15 minuti come indicato su scatola.

Tappa 2
Nel frattempo, in una padella antiaderente con un filo d’olio fate soffriggere la pancetta a cubetti.

Tappa 3
Una volta soffritta aggiungetevi il mascarpone e il parmigiano grattugiato e amalgamate bene il tutto per qualche minuto.

Tappa 4
Scolate le farfalle e versatele nella salsa ottenuta. Guarnite il piatto con un pò di finocchiella fresca e buon appetito.

 

English translation: Mascarpone Butterflies Pasta And

Ingredients for 4 people

480 gr of butterflies pasta
250gr of mascarpone
1 bag of saffron
120 grams of diced bacon
grated parmesan cheese
oil

Procedure
Step 1
Cook the farfalle in boiling salted water 14-15 mins.

Step 2
Meanwhile, in a frying pan with a little olive oil fry the diced bacon.

Step 3
Once browned add the mascarpone and parmesan cheese and mix well for a few minutes.

Step 4
Drain the butterflies add them to the sauce been obtained. Garnish the dish with a bit of fresh dill and enjoy your meal.

 

Pasta cacio e pepe, antica ricetta romana

Ingredienti per 4 persone

480 g. di spahettini no.5;
250g. di pecorino romano semi-stagionato grattugiato;
Pepe nero, mezzo cucchiaino a testa;
Sale q.b.

Preparazione
Per ottenere una perfetta pasta cacio e pepe bisogna non solamente condire la pasta già cotta con il formaggio grattugiato e miscelare con poca acqua di cottura della pasta(ricca di amido) con il formaggio, in modo che questo si sciolga a formare una specie di crema, che e’ poi la particolarità di questa ricetta. Quindi procedi in questo modo:

Tappa 1
In una terrina abbastanza capiente metti tutto il formaggio e il pepe nero macinato, meglio se pestato nel mortaio al momento.

Tappa 2
Cuoci la pasta in acqua bollente salata, scolala al dente con un mestolo forato per mantenere l’acqua di cottura.

Tappa 3
Versa la pasta nella terrina e aggiungi immediatamente un mestolo scarso di acqua bollente avanzata dalla cottura della pasta.

Tappa 4
Mescola velocemente in modo che il formaggio si sciolga con l’acqua. Se necessario aggiungine ancora un po’.

Tappa 5
Servi immediatamente in un piatto possibilmente caldo e spolverando con altro pepe nero.

 

English translation: Pasta cacio e pepe, antica ricetta romana

Ingredients for 4 people

480 g. of spahetti no.5
250g. of pecorino romano semi-mature cheese;
black pepper, half a teaspoon per head;
Sale q.b.

Preparation
To obtain a perfect pasta with cheese and pepper must not only dress the pasta already cooked with grated cheese mixed but little of the pasta cooking water (rich in starch) with cheese, so that it melts to form a kind of cream, and that ‘then the uniqueness of this recipe. Then proceed as follows:

Step 1
In a bowl large enough to put all the cheese and freshly ground black pepper, preferably crushed in a mortar at the time.

Step 2
Cook the pasta in salted boiling water until al dente with a slotted spoon to keep the cooking water.

Step 3
Pour the dough in the bowl and immediately add a little ladle of boiling water made ​​by cooking the pasta.

Step 4
Mixes quickly so that the cheese melts with water. If not enough the water, you need to add water a little more.

Step 5
Serve immediately in a possibly hot plate and sprinkle with more black pepper.

 

Dolph Lundgreen guest in Piccola Roma Palace

The 12th of February we had the pleasure to have as honourable guest the Swedish actor Dolph Lundgreen.
He was in Chiang Mai in holiday. He got great success, in 1985, as co-starring in American movie Rocky IV in the role of Russian boxer Ivan Drago.
He had appreciated very much our appetizer (caprese) and our Tagliatelle alla Norma. He completed his meal with tuna steack, one protion of Tiramisu and one glass of complimentary limoncello.
He impressed us well, as a very pleasant person (a kind of “good giant”).
We hope to have him soon in our restaurant.

Interview to Angelo Faro, owner of Piccola Roma Palace Italian Restaurant in Chiang Mai

Below the translation, from Italian, of an interview Angelo Faro gave to Manuel Olivares, director of Viverealtrimenti Publishing House, for online magazine Corriere Asia. Clicking here it is possible to read the original Italian.

Angelo, your Italian restaurant, Piccola Roma Palace, in Chiang Mai, is active since 1991. Can you tell us something about your beginnings?

Piccola Roma Palace has been the first professional Italian restaurant, in the north of Thailand. I started to work well from the beginning, both with tourists and with many local customers, curious about Italian food. After about 6 months I’ve opened my restaurant, I had my first encounter with Prince of Thailand Bhisatej Rajani. The impact has been unusual: I went to visit the annual exhibition of Royal Project’s products. This manages organic cultivation of vegetables, fruit, etc. in different areas of the country, on land once cultivated with opium. I saw thistles and I called the staff asking if they had the artichokes. They told me they had not. I insisted because the thistle is the poor relative of the artichoke plant with a good reputation, in Italy, for soups and fried foods. So I asked to talk with the director of the project, explaining how to get artichokes from thistles. Shortly after they sent some artichokes to the restaurant but it was not possible to use them for cooking because of some mistakes in the cultivation. Then, during a following visit, I brought some pictures to Project’s staff to show them what I was talking about. Finally, after some days, I got authentic artichokes. Definitely a new food in the north of Thailand. In the same day, in the evening, Prince Rajani join, anonymously, the restaurant. He had a good experience of European culture and asked my staff some dish of artichokes. The manager came to me, in the kitchen, asking if it was possible to satisfy customer’s request. I replied it was not possible, at that moment and he could order something different from our reach menu. She follows my instructions. Me also, I joined the customer, confirming it was not possible, in that day, to order artichokes. He answered: “the artichokes must be there, because I gave order to send to you, today”.
I was in a funny situation! He wanted “carciofi alla giudia” (cooked in the jewish way). I told him it was a dish with long time of preparation and the product could be served only “al carpaccio” or with rice or fried or boiled as in Roman recipes. He answered: do whatever you want!
I prepared all 4 recipes and, from that day, our relation has always been respectful.
I often  had the pleasure and honor to have this distinguished guest at the restaurant, always accompanied by his wife and several members of Thai and Asian aristocracy.

When my daughter Caterina was born, in 1991, he found the time (despite his several duties) to visit us and to take her in his arms.
The respectful relation with the Prince opened restaurant’s doors to entire Royal Family as well.
Many things happened, I just want to report a couple of anecdotes.
Once I was asked if it was possible to arrange a dinner in the occasion of the departure of Royal Family from Chiang Mai to Bangkok. The place was the palace of Doi Sutheep, over the city. I organized a dinner in the private room of the building for 80 people with a menu at the discretion of mine. So I chose to offer: Stracciatella , tortellini with white truffle , a traditional dish of the Roman cuisine ( Abbacchio ai funghi porcini; lamb cooked in the oven with porcini mushrooms ) and desserts.
The Prince Rajani told me the Queen wanted to talk about the meat I’d served in that party. I was embarrassed and I said I could join the table of monarchs only with my wife Marisa because I didn’t speak neither Thai nor English. When I was in front of the King and the Queen, she asked which kind of meat I’ve offered during the dinner because it was very much appreciated.
When She learned it was lamb, She was surprised because in Thailand it was quite rare.
Since that day, Royal Family started to ask me to prepare “abbacchio”, in their parties with big frequency and, then, it became a dish relatively common in Italian restaurants in Thailand.
Another time, when I was with Royal Family to organize another party in Doi Angkhan (where there is one of Royal residences near a very important field of Royal Project), the PrinceRajani invited Marisa and Caterina on his Rolls Royce, to enjoy the presence of the Queen and to visit the different crops and orchards.
Marisa was a bit sheepish and asked to support me in the kitchen. The Queen told her to leave Caterina (who was about 10 years old) in her company on the car to continue the visit of the Project. Along the way, Caterina was very attracted by strawberry plants. She asked if it was possible to stop. The farmers promptly offered them some strawberries. Caterina, appreciating the fruit, asked to Queen, in a very naive way, if She could borrow some money to buy some plants. Of course the farmers offered some plants to Caterina but the episode became one of the most funny anecdote in the Royal Palace .
The Prince Rajani also introduced me to the Royal Family of Bhutan, in particular to distinguished members of the Fourth Dynasty: the Queen, Her Majesty Ashi Tshering Wangchuk Yangdon and her daughter, Princess Ashi Dechen Yangzom Wangchuck, in a private visit to Thailand. On that occasion I was asked to organize a lunch in Piccola Roma Palace.
I was particularly struck by the delicacy of my illustrious guests (as, of course, I was in the case of the Thai Royal Family ) .
Then I got a phone call by the owner of Hilton, in Bangkok. She was an habitual customer of Piccola Roma Palace. She said she had a gift for me, from Queen of Bhutan. She came in Chiang Mai for a party in Piccola Roma bringing a bouquet of Bhutanese wild asparagus. They were pink, large, each, as a finger and ,simply, delicious.
After a while the current King of Bhutan (at that time he was still Prince) was officially invited in Chiang Mai by Prince Rajani, even because involved in a reforestation project.
I organized another party in Piccola Roma with His Majesty Jigme Khesar Namgyel Wangchuck . On that occasion there was an unusual dialogue. He told me we would meet again, soon. I answered, even by jocke: probably on the occasion of your coronation. It has been a kind of funny prophecy; very soon his father abdicated in his favor and he became the current ruler of Bhutan. He had the kindness to send me, through one of His officials , a special coin minted expressly on the occasion of his coronation.
Later I’ve organized many other parties for the Queen of Thailand, Her Majesty Somdet Phra Nang Chao Sirikit Phra Borommarachininat , with several distinguished guests. I cared, each time, a special menu and, in general, they were all fully satisfied.
Her Majesty had also the politeness to participate to inauguration of new building where I had shifted Piccola Roma, in 2001. She was, of course, the greatest star of the opening ceremony.
Some time before I had even the pleasure of hosting members of an ASEAN summit and, in the same period, the actor Danny Glover and his Italian-Australian colleague Ray Liotta, came regularly at dinner-time, for about 4 months. They were in town for filming Dumbo Drop.
After short time since the shifting of Piccola Roma Palace in the new building I had as an occasional customer actress Angelina Jolie. She was involved in the preparation of movie Lara Croft: Tomb Raider. A delicious and very discreet person.

The quality standards of Piccola Roma Palace are notoriously high. Have you ever had difficulty maintaining the level of the restaurant in an Asian country? Did you have a particular target of customers?

I don’t remember any particular complication, except when I bought the first local. I  lost money I invested in property (I didn’t  know I had bought only the walls, not the land  which has been, then, claimed back) but, fortunately, I have worked well, there, for 10 years.
Shifting in the new place, I bought the land and I’ve completed some buildings already under construction, commissioned by the previous owner.
I had no problems in obtaining the necessary permits and within a few months, the new restaurant was active.
A more serious problem it is possible to face running an Italian restaurant in Asia is to online casino games find the ingredients and, mostly, their cost.
In Thailand there are no problems to get good Italian ingredients but they’ve always been quite expensive. Import taxes, in fact, are high and that cost has to be added to the ones of transport and distribution. Particularly critical is the situation with alcohol, especially in very recent times. In fact we are seeing raising the prices of wine and spirits of at least 40%.
Problems more difficult to manage are those related to local workers. First of all, Thai have a serious difficulty with English. I know a bit of Thai and my wife is a native speaker but , certainly, there are communication problems with local staff .
In addition, you encounter difficulties of no small importance in terms of professionalism. They are accustomed to the Thai system or to mid-level restaurants. I had the ambition, in Piccola Roma Palace, to offer together with the best quality of food, an excellent quality of service but it is not so easy. I think there is an insufficient number of training schools for hotels and restaurants specialized workers.
Last but not least, a big problem, in Thailand, is the low resistance of employees in the workplace. In fact, there are frequent changes. We know, moreover, that the tourism and the hotels industries are very vital in the country and often people choose to work in that kind of set, considered more prestigious.
I have organized well my staff, motivating people to work with me with proper salaries and working conditions. The response has been satisfactory: my assistant chef, Sumalee, is working with me since 18 years, my manager since more than 20 and I could provide other examples .
Coming to the target clients, I always tried to keep it up even if it is possible to eat in Piccola Roma Palace without spending too much. In fact, the portions are abundant so it is easily possible to order just one appetizer and one main dish, getting satisfaction for low amount of money. More demanding people can benefit from my extensive wine cellar with vintage wines, very difficult to find in Thailand and in Europe too. In Piccola Roma Palace you can still drink Barolo Riserva “82, Masi Amarone “88 -90, Brunelli di Montalcino ’90-‘97 etcetera. I don’t deny to costumers, of course, “everyday wines”, whose standard of quality is still reasonably high. I do not serve wine in flagon, in my restaurant . I’ve also a good stock of spirits; I’m a long-time collector of whiskey, cognac and armagnac.

Have you some anecdotes, in over 20 years of business in Chiang Mai, particularly nice or interesting to share with our readers?

Once Litz Taylor came to Piccola Roma Palace accompanied by her husband. She ordered a bottle of wine dated 1880. Its cost was, of course, very high. I suggested not to open it without following all scrupulous instructions. She answered: don’t worry! The wine should be decanted for a day, if it was still good, the bottle belonged to my collection. They drank it as if it were an ordinary wine, without doing any critic.
Another time, while I was closing the restaurant, arrived box heavyweight world champion WBC Frank Bruno. He was mountain! And he was as hungry as a wolf. He asked if he could eat. I told him I was closing but he was very insistent. He also started to joke showing his  amazement because I didn’t recognize him. He introduced himself and I agreed to supply him some food. Of course I don’t remember exactly what he ate (he was with his manager ), but I remember he left 100 dollars tip for each member of the staff and 500 dollars for me. He returned many times and then sent me all the signed gadgets of the following box world championship.

Which kind of difficulties are you having, today, managing your business?

Certainly the political instability of the country, does not help. Just this week, waiting for the next elections (on February 2, 2014) we are having a discrete drop in the work. But it should be said that this is largely due to bad information and some dramatizations of different countries’ Ministries of Foreign Affairs. Here, however, everything is cool. I suspect some Western countries would like to discourage winter exodus of tourists to Asia and therefore some physiological difficulties in delicate moments like this one, in Thailand, are exasperated. Here, in general, tourists are respected and never involved in local unrest.
Then a restaurant like mine suffers from some common myths and Lonely Planeth’s misconceptions. For example, you can easily read in Thailand it is possible to eat with 40 baht. This is true but the street food. To eat good quality food the production costs, as I’ve mentioned before, are quite high. So some people complain about prices in Piccola Roma. I can verify by reviews on trip advisor. In general, they are more than positive, but sometimes there are critics of expensiveness. I”d like to show to this kind of people the bills I receive, daily, from the importing companies .

Which prospects do you see for the immediate future? Do you think that activities such as your own or even other kinds of activities in Thailand may be advisable, today? Considering the critical moment we’re leaving in Europe, with dramatic effects for employment, especially among the youngs?

Basically it is a professional matter. Professionals can find the doors open everywhere, not only in Thailand but I would discourage people to start to work, today, as a cook, without a proper, long training.
In Chiang Mai , there are nearly 1,200 restaurants reviewed on Trip Advisor, in Bangkok 7500. If someone is unemployed in Italy and believes that one solution might be to come to Thailand to create a restaurant from zero, I think he’s wrong. The country, today, is deeply exploited. We have invested in Thailand in past decades, when the country was not yet involved in such an explosive development. Today we are getting good fruits even if competition begins to be really heavy. To start today, I think, it is much more difficult. However, I do my best wishes to anyone who would like to set up a business here, aware that our young people, in Italy and in Europe, are really doing a great effort to leave decent lifes.

Looking for two/three experienced people for waiter job.

In Piccola Roma Palace we need new waiters.
We propose following conditions:

-A salary respecful of standards legally established by Thai Government;

-Working times slotsmastons.com are from 11.00 A.M to 2.00 P.M. and from 5.00 P.M to 11.00 P.M. Each member of Piccola Roma Palace”s staff has the right to two free half days, in morning time;

-We need experienced people with basic English.

 

Contacts
[email protected]
053820297/98.

 

 

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