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Forno Pizza

Chef Andrea

Italian food is the most popular cuisine on the planet, according to those who keep the statistics of these kinds of things, and you can’t go looking into Italian food without looking at pizza.
There are many examples of flat bread with toppings, which go back thousands of years, such as the Alsatian Flammkuchen and the German Zwiebelkuchen, but it has been the Italians who have mastered this dish, elevating it to the gourmet level that can be found in the better pizza parlors anywhere in the world.

Margherita

About five months ago, the Forno Pizza oven was built in the corner of Dicey Reilly’s Terrace on Second Road. For those who are unsure of the location of Dicey Reilly’s, it is part of the Marriott Resort and Spa and is underneath their Garden Café.
It had been decided at management level that if they were to have a dedicated pizza outlet, then it would have to make genuine pizzas, and that requires a genuine pizza oven.
Towards that aim they sought the expertise of Italian chef Andrea Brunello, a third generation pizza chef! What also distinguishes Andrea is that not only does he make pizzas, but he also makes the pizza oven they are cooked in. Traditional pizza ovens are wood-fired and chef Andrea builds his own, following the traditions instilled in him by his forebears.

The best known pizzas outside of Italy are the Marinara and the Margherita. The Marinara is the older of the two and has a topping of tomato, oregano, garlic and olive oil. It was named “Marinara” because it was traditionally the food prepared by “la Marinara”, the seaman’s wife, for her seafaring husband when he returned from fishing trips in the Bay of Naples.
The second, the Margherita, is one of legends and involves Raffaele Esposito, who worked at “Pizzeria di Pietro,” established in 1880. The tale holds that in 1889, he baked three different pizzas for the visit of King Umberto I and Queen Margherita of Savoy. The Queen’s favorite was a pizza evoking the colors of the Italian flag - green (basil leaves), white (mozzarella), and red (tomatoes), and the pizza was then named after her. So think about Queen Margherita next time you are looking at a pizza menu.

The Dining Out team included two children, and with 70 pizzas to choose from, all tastes were catered for.
Being part of Dicey Reilly’s, diners have the choice of either al fresco on the terrace, or indoors in the air-conditioned pub with televised sports, or even around the pool.
Take your time with the menu, it is packed. Groups include “Classics” with 21 pizzas covering Margherita to Quattro Formaggi ranging from B. 280 to B. 540. The next group comes under the heading of Truffle with the individual pizzas named after up-market super cars, such as Ferrari, with tomato, mozzarella, parma ham, black truffle paste, porcini mushrooms and smoked cheese.

The next grouping is labelled With A Twist and covers the offshoots of classical pizzas such as Lasagna, Calzone, Pizza rolls, Ciabatta and Fagostino. Next up are Giant Pizzas, then 21 of Andrea’s Specials (B. 340-690) including a Popeye (with spinach of course), then Pizzas for Presidents, Ocean Pizzas and Dessert pizzas.
The children chose a Margherita and a Hawaii, whilst I had a Four Cheese (Quattro Formaggi). We were all more than satisfied but three were too much and take-home packs were needed! It was pizzas for dinner and we re-lived the great tastes at home.
We certainly enjoyed Andrea’s Forno Pizza, and good service from pub manager K. Winit. Be aware that these are not small pizzas, and Andrea does not stint on the ingredients. Definitely a class above the usual pizza around town. Yes, pizzas to go, too.
We went on a Sunday and Dicey Reilly’s also has a carvery from noon until 4 p.m. at B. 350 net, if you don’t want pizza!
Dicey Reilly’s Pub and Eatery (beneath the Marriott’s Garden Café), 218 Second Road, Pattaya. Open seven days, 12 noon until last pizza order 10.30 p.m. Secure parking in the Royal Garden Plaza car park (but remember to get your parking ticket validated before leaving the pub), telephone 084 653 5005.



Deep fried chicken cakes (Thod Mun Gai)

This is an interesting variation on the more usual fish cakes (Thod Mun Pla). Like its fish counterpart, it is important not to overcook, as the final dish can get rubbery in texture. It is also important to drain the chicken cakes well as otherwise they can be unacceptably oily.

Ingredients serves 2-4
Minced chicken 200 gm
Bread crumbs 200 gm
Pounded coriander root,
garlic and pepper 1 tspn
Eggs 1
Vegetable oil 3 cups
Salt 1 tspn
Fish sauce 1 tbspn
Sugar 1 tspn

Cooking Method
In a bowl combine the minced chicken with the pounded coriander, garlic and pepper. Now add the egg and knead thoroughly. Add 100 gm of bread crumbs and continue mixing. Now add the salt, sugar and fish sauce and continue to mix well.
Shape into balls and then roll in the remaining breadcrumbs until they all have an even coating.
In a deep frying pan heat the oil over a medium heat. Slightly flatten the chicken balls and deep fry quickly until golden brown. Remove and drain well over paper towels.
Serve hot with forks and your favorite dipping sauce.


 
HEADLINES [click on headline to view story]
DINING OUT
KHUN OCHA'S COOKBOOK

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