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Chef Giampiero’s
Signatures

Chef Giampiero’s Signatures

Golden fried rice balls filled with tomato and mozzarella, served over a rich, slow-cooked beef ragù.

(SG) (E) (D) (G)

Arancine Della Nonna

Inspired by Nonna’s recipe, a family tradition lovingly prepared every third Sunday of the month. Arancine are one of Sicily’s most comforting dishes, made to bring people together and warm the heart like home.

THB 390

Palle di Tartufo

Crispy fried ricotta and truffle balls, served on a warm Parmesan cheese fondue and finished with freshly shaved black truffle.

(SG) (E) (D) (G) (V)

Inspired by Chef Giampiero’s journey through Piedmont, where he discovered the depth, richness and unmistakable aroma of Italian truffles. This refined dish brings that memory to life with warmth, elegance and indulgence.

THB 440

Linguine Alla Positano

(SG) (SH) (G)

Linguine with sautéed zucchini, prawns and their bisque, finished with lemon zest.

A tribute to Chef’s Nonna, who prepared this dish during family summer holidays in Positano, using prawns personally caught by Nonno Pietro the night before. Fresh, nostalgic and full of coastal warmth, it carries the taste of summer by the Tyrrhenian sea.

THB 590

Ravioli Ricotta e Tartufo

(SG) (E) (D) (G) (V)

Ricotta & truffle ravioli on Parmesan fondue, topped with freshly shaved black truffle.

This dish reflects Chef Giampiero’s time in Piedmont, a region celebrated for its prized truffles and elegant northern Italian cuisine. The ravioli is crafted to highlight the earthy character of truffle in a softer, more refined expression, balanced by the richness of ricotta and the smooth depth of Parmesan.

THB 790

Paccheri al Sugo di Granchio

Paccheri in a rich crab sauce, slowly cooked with tomatoes, garlic and a touch of chili, finished with fresh herbs.

(SG) (SH) (G)

A vibrant expression of Mediterranean coastal cuisine, inspired by Chef’s journey between Sorrento and the Amalfi Coast, where the flavours of the sea meet the warmth of southern Italian cooking.

THB 890

Spaghettoni al Nero di Seppia e Aragosta

Cuttlefish ink spaghettoni paired with tender Phuket lobster, gently cooked in a light Pinot Grigio sauce and finished with aromatic herbs.

(SG) (SH) (G) (E)

Crafted from Chef Giampiero’s memories of days when cuttlefish was the catch of the day, this dish elevates a classic coastal flavour with locally sourced Phuket lobster. Rich, elegant and deeply connected to the sea. A must-try for seafood lovers.

THB 1,490

Risotto alla Milanese e Ossobuco

Creamy Carnaroli saffron risotto paired with tender, slow-braised ossobuco and enriched with traditional gremolata.

(SG) (D)

An elegant expression of Northern Italian cuisine, this dish reflects the refined techniques Chef Giampiero mastered during his scholarship at Alma, Italy’s renowned culinary school.

THB 790

Filetto di Manzo 200 g.

Grilled Wagyu beef tenderloin served with truffle, Parmesan sauce, grilled asparagus and fresh black truffle slices.

(SG) (D)

A tribute to Piedmont’s celebrated truffle culture, this dish brings together the tenderness of Wagyu beef and the earthy elegance of black truffle. Rich yet balanced, it is crafted for those who appreciate bold flavours with a graceful Italian touch.

THB 1,490

(SG)

Tagliata di Tonno con Caponata 200 g.

Seared tuna steak paired with classic Sicilian Caponata, expressing the harmony of sweet and sour flavours.

Inspired by Chef Giampiero’s heritage from Palermo, in which Tuna and Caponata are part of a common meal among Sicilian families.

THB 790

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Bruschettas

Bruschetta all’ Aglio e Rosmarino

(VG) (G)

Toasted sourdough, extra virgin olive oil, roasted garlic & rosemary.

THB 240

Bruschetta Classica

(VG) (G)

Toasted sourdough topped with Chiang Mai farm tomatoes, garlic, basil & extra virgin olive oil.

THB 240

Bruschetta al Tartufo

(V) (G)

Toasted cereal bread with ricotta cheese, mushroom confit & fresh black truffle.

THB 340

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Appetizers & Salads

Antipasto Misto

(Ideal for 2 persons)

(P) (N) (D)

Selection of Italian cold cuts and cheeses, pickles, walnuts and red onion jam.

THB 990

Carpaccio di Manzo

Thin slices of Black Angus tenderloin, served with rocket leaves, shaved Parmesan and Modena balsamic vinegar reduction.

(D)

THB 540

Prosciutto e Melone

(P)

Phuket cantaloupe wrapped in thinly sliced Parma ham, served with Modena balsamic reduction.

THB 440

Melanzane alla Parmigiana

(V) (D)

Crispy fried layers of eggplant with mozzarella, Parmesan cheese, fresh basil and tomato sauce.

THB 440

Burrata e Pomodorini

(V) (D) (N) (E)

Succulent burrata cheese, extra virgin olive oil, garlic, tomatoes and basil pesto.

THB 590

(P)

Add Parma ham for a savory twist.

THB 100

Insalata Azzurra

Hearts of butterhead lettuce and rocket leaves, cherry tomatoes, black olives, marinated artichokes, lemon and extra virgin olive oil croutons and crispy pancetta.

(P) (G)

THB 440

Insalata di Rucola e Radicchio

(V) (N)

Rocket leaves, radicchio, sun-dried tomatoes, walnuts and Modena balsamic vinegar reduction.

THB 440

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Soups

(VG)

Minestrone di Verdure

Organic local mixed vegetable soup accompanied by toasted sourdough.

THB 290

Flavourful seafood soup with clams, mussels, prawns and squid, pan-fried with Pinot Grigio and crustacean bisque, served with toasted sourdough.

(SH)

Zuppa di Pesce

THB 390

Crema di Zucca

(VG) (N)

Pumpkin soup with crunchy pistachios, accompanied by toasted cereal bread.

THB 290

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Pasta

Spaghettoni Aglio, Olio e Peperoncino

Thick spaghetti with garlic, extra virgin olive oil, chilli, cherry tomatoes and parsley.

(VG) (G)

THB 440

Spaghettoni alla Carbonara

(P) (G) (D) (E)

Thick spaghetti with organic egg yolks, sautéed guanciale and Pecorino cheese.

THB 490

Penne all’Arrabbiata

(VG) (G)

Penne with tomato sauce, garlic, chilli, extra virgin olive oil and parsley.

THB 440

Linguine alle Vongole

(SH) (G)

Linguine with fresh local Thai clams, sautéed with garlic, Pinot Grigio, cherry tomatoes and parsley.

THB 490

(P) (G) (D)

Rigatoni all’Amatriciana

Rigatoni with tomato sauce, sautéed guanciale and Pecorino cheese.

THB 490

Gluten-free pasta options are available upon request; however, please note that our dishes are not prepared in a gluten-free environment.

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Homemade Pasta

Gnocchi alla Sorrentina

(V) (G) (N) (E) (D)

Gnocchi sautéed with tomato sauce and Parmesan cheese, topped with basil pesto and mozzarella.

THB 440

Gnocchi ai Quattro Formaggi e Pistacchi

(V) (G) (N) (E) (D)

Gnocchi with Taleggio, Parmesan, Pecorino, and mozzarella cheese sauce, topped with crunchy roasted pistachios.

THB 490

Lasagne alla Bolognese

(G) (E) (D)

Lasagne with classic baked egg pasta sheets, beef ragù, béchamel and Parmesan cheese.

THB 490

Fettuccine al Ragu di Nonna

(G) (E)

Egg fettuccine tossed in Chef’s Nonna’s traditional Sunday beef ragù.

THB 490

Fettuccine Pesto e Mascarpone

(V) (G) (N) (E) (D)

Egg fettuccine coated in basil pesto and mascarpone sauce.

THB 440

Ravioli Ricotta e Spinaci

(V) (G) (E) (D)

Ricotta and spinach ravioli gently tossed in butter and sage sauce.

THB 590

Pappardelle al Ragu di Manzo al Coltello e Porcini

(G) (E)

Egg pappardelle tossed with 24-hour slow-braised Wagyu rump, Chianti wine and tomato sauce, accompanied by porcini mushrooms.

THB 590

Gluten-free pasta options are available upon request; however, please note that our dishes are not prepared in a gluten-free environment.

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Risottos

Risotto ai Porcini e Tartufo

(V) (D)

Carnaroli rice with porcini mushrooms and truffle sauce, emulsified with butter and Parmesan cheese, finished tableside with freshly shaved black truffle.

THB 590

Risotto di Mare

(SH)

Carnaroli rice with mussels, prawns, squid, seabass and tiger prawn, enriched with crustacean bisque and emulsified with extra virgin olive oil.

THB 540

Risotto alla Boscaiola

(P) (D)

Carnaroli rice with champignon mushrooms and Italian sausage, sautéed with Sauvignon Blanc and thyme, emulsified with butter and Parmesan cheese.

THB 540

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Pizzas

Margherita

(V) (G) (D)

Tomato sauce, Mozzarella cheese and fresh basil.

THB 390

Napoletana

(G) (D)

Tomato sauce, Stracciatella cheese, capers, anchovies and oregano.

THB 440

Quattro Formaggi

(V) (G) (D)

Mozzarella cheese, Gorgonzola, Taleggio and Parmesan flakes.

THB 490

Prosciutto di Parma Rucola e Parmigiano

(P) (G) (D)

Tomato sauce, mozzarella cheese, Parma ham, rocket leaves and Parmesan cheese.

THB 490

Frutti di Mare

(G) (SH) (D)

Tomato sauce, mozzarella cheese, mussels, prawns, squid, garlic, parsley and fresh chilli.

THB 540

Diavola

(P) (G) (D)

Tomato sauce, mozzarella cheese, spicy salami, ‘nduja and black olives.

THB 590

Prosciutto di Manzo e Funghi

(G) (D)

Tomato sauce, mozzarella cheese, cooked beef ham and champignon mushrooms.

THB 440

Vegetariana

(V) (G) (D)

Tomato sauce, mozzarella cheese, grilled bell peppers, eggplant, zucchini and onions.

THB 440

Parma e Burrata

(P) (G) (D)

Tomato sauce, mozzarella cheese, Parma ham and burrata cheese.

THB 640

Caprese Bianca

(V) (G) (D)

Mozzarella cheese, Chiang Mai farm tomatoes, basil and oregano.

THB 440

Mortadella, Pistacchio e Stracciatella

(P) (G) (N) (D)

Mozzarella cheese, mortadella, roasted pistachios and Stracciatella cheese.

THB 640

Porcini e Tartufo

(V) (G) (D)

Mozzarella cheese, porcini mushrooms and black truffle.

THB 640

Extra Toppings of Your Choice

Burrata

200

100

Vegetables | Salami | ‘Nduja | Mortadella | Beef Ham

50

Gluten-free pizza dough options are available upon request; however, please note that our dishes are not prepared in a gluten-free environment.

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Meat & Seafood

Cotoletta di Maiale alla Milanese 250g.

(P) (G) (E)

Breaded and butter-fried local pork chop, served with roasted baby potatoes and refreshing mixed salad.

THB 690

Pollo alla Pizzaiola 200g.

(D)

Free-range Klong Phai Farm chicken leg braised in rich tomato sauce with fresh herbs, topped with mozzarella cheese.

THB 590

Bistecca alla Fiorentina 1.3 kg.(ideal for 2-3 Persons)

Wagyu MB-2 grilled T-bone steak, accompanied by garlic-rosemary potatoes and gravy sauce.

THB 4,990

Tagliata di Manzo 200 g.

(D)

Grilled and sliced Wagyu sirloin, topped with rocket leaves and shaved Parmesan cheese, served with Chianti reduction and jus.

THB 990

Stinco di Agnello con Pure di Patate 250 g.

(D)

Slow-braised lamb shank in tomato sauce, served on creamy mashed potatoes with grilled baby carrots.

THB 890

Filetto di Salmone alla Toscana 180 g.

(D)

Pan-seared crispy-skin Norwegian salmon fillet, accompanied by two textures of spinach, Parmesan Purée and sautéed whole leaves.

THB 690

Filetto di Branzino 180 g.

Crispy skin local seabass fillet served over a smooth zucchini, lemon and Italian basil puree, garnished with cherry tomatoes confit and black olives.

THB 590