Recensioni diffamatorie su trip advisor parte II

Abbiamo il piacere di annunciare ai nostri sostenitori che la recensione diffamatoria su Trip Advisor di cui abbiamo scritto nel precedente post, a seguito di diversi interventi della “comunità” di Piccola Roma Palace è stata cancellata. Vi terremo informati sull’andamento delle recensioni, sapendo di contare sul vostro supporto qualora una concorrenza meschinamente sleale lo richiedese di nuovo.

Un caro saluto a tutti

Master Chef Angelo Faro

Recensioni diffamatorie su Trip Advisor

Recipe: Paccheri al sugo di spigola

Ingredienti per 4 persone

480 g. di Paccheri di Gragnano
500 g.di Filetti di Spigola
300 g. di Pomodorini Pachino
uno spicchio di Aglio
sale e peperoncino q.b.
Olio extravergine Oliva q.b.
prezzemolo tritato q.b

Preparazione

tappa 1
Prendete una padella,versate olio extravergine di oliva q.b. e fate soffriggere lo spicchio di aglio. Quando questo sarà imbiondito, aggiungete i Pachino, salate e fate cuocere per 10 min;

tappa 2
Aggiungete i filetti di Spigola, fate cuocere altri 10 min. per poi lasciar, brevemente, riposare;

tappa 3
In una pentola con abbondante acqua salata, best online casino australia fate cuocere i Paccheri, scolateli al dente e versateli nella padella insieme ai filetti di spigola ed ai pomodorini;

tappa 4
Aggiungete del peperoncino q.b. ed amalgamate per due minuti circa!

tappa 5
Impiattate spolverando con il prezzemolo tritato e Buon Appetito!

English translation: Paccheri with bass and tomatoes

Ingredients for 4 people

480 g. of paccheri pasta
500 g. of sea bass’ fillets
300 g. of cherry tomatoes
one glove of garlic
salt and chili q.b.
extra virgin olive oil q.b.
chopped parsley q.b

Preparation

Step  1
Shed olive oil into a pan to brown the garlic, then add cherry tomatoes and salt cooking for 10 minutes;

Step 2
Add the sea bass’ fillets, cooking for 10 minutes more and, then, leaving it far from fire.

Step 3
Cook  paccheri in abundant salty water to shed them, “al dente” in the pan with fillets of sea bass, and the tomatoes;

Step 4
Add chili q.b. mixing for about 2 Minutes!

stage 5
Serve sprinkled with chopped parsley and enjoy your meal!

Piccola Roma Palace: five star cuisine and authentic Master Chef, in the North of Thailand.

Master Chef Angelo Faro: a man who has lived

«These memories, or recollections, are disrupted and get lost at times because such is life… My life is a life made of all lives: the poet’s lives».
Pablo Neruda: I confess I”ve lived

A character, in a few words, who has probably eschewed insidious identity crises. Those that can hit one who leaves the benchmarks of a safe harbour to choose, in a certain measure audaciously, the ‘open sea’.
Before landing in Thailand, Angelo lived for various years in Amsterdam where he took over the restaurant of a friend, who ended up entangled in the Dutch bureaucracy and penalised to a great extent by the fact of being, simply, Italian.
Angelo soon came to his aid and, vis-à-vis with a ginger and racist official, he swiftly took a decision: bringing his catering activity in the Dutch capital.
That’s water under the bridge now, it followed the meeting with his second wife, Marisa, from Chiang Mai and the relocation in the ‘land of free men’: the old, rich Siam.
A relocation that has been immediately constructive, in its literal sense, made of purchases of land and construction of buildings. He would not have wanted to work anymore, after being subjected to thefts and armed robberies in his Italian restaurant, after having suffered the cold of Dutch winters, after coming to the  — legitimate — conclusion, of having worked enough.
But his art, his qualifications as Master Chef of the very ancient Chaîne des Rôtisseurs (whose story dates back to the 1248) or as Sommelier, would have gone “waste” and therefore, in his 50s, he decided to restart, by opening the first Italian restaurant in Chiang Mai.
Today that restaurant is still there and in good health and Angelo, despite suffering from diabetes since his youth, and his legs not being in the best conditions, keeps being its genius loci.

Generous portions and vintage wine

Food and wine quality at Piccola Roma Palace can easily pass the five star cuisine exam. But there is more to it! Aforesaid cuisine, against an unquestionable finesse and, hopefully, excellent quality of ingredients, risks to tumble on an essential problem: it’s easy that it won’t be filling.
Angelo himself told me about a high catering training that he had attended in a Bavarian castle. The food, obviously, was not lacking but, he told me, the portions were so moderate that, when the class bell rang, the defendants departed cautiously…
to then meet all again at the weinstube of the neighboring town to “eat for real”.
In this regard, he has chosen to combine the exquisite quality of the ingredients and the deep professional expertise that befits a Master Chef of his level with the traditional Roman culinary culture, according to which “when it’s time to eat, let’s eat!”
The portions at Piccola Roma Palace are therefore, almost royal, and served in the best Thai jameshallison casino manufacture porcelain platters (Royal Porcelain).
The restaurant’s wine cellar offers vintage wines that, in Thailand, can cost hundreds or so much as thousands of euros. Angelo, furthermore, has not neglected his craze for collecting throughout his life. This is why, over the decades, he has collected, for instance, bottles of whiskey that are over a century old.
One evening I myself, as a guest with two friends in his restaurant, had the privilege of tasting a 75 year old whiskey.
All this, however, shouldn’t scare potential customers because, if one decides to drink beer or a wine at affordable prices (the restaurant’s wine cellar doesn’t lack them), one can enjoy an excellent dinner and spend less than one would spend in an average Italian restaurant.

Prestigious guests

Angelo’s litmus paper competence (that marries with a peculiar veracity and the cocktail, for people who know how to live, can esily be winning) can be found immortalized on the walls of the restaurant. With time indeed, members of royal families, Hollywood stars, politicians, diplomats and not only followed one another at Piccola Roma Palace.
In particular, Angelo had the incomparable honour, in the hosting culture (traditionally monarchic), to receive a few times for lunch or dinner the queen, the princess and several members of the Thai royal family, the king of Bhutan and other important members of the Bhutanese royal family.
Time ago after all, in Europe, he didn’t miss the chance to offer his art to to the British and Dutch royal families.
Hollywood stars, passing by Chiang Mai, are regularly his guests (and he did not discard being immortalized while “grabbing” Angelina Jolie).

Voluntary work with dogs and the sangha blessing

But that’s not all. Angelo isn’t a gentleman, although authentic, only in his restaurant. He maintains a commendable stature also in his little free time (the restaurant is open seven days a week and Angelo doesn’t like to entrust the management to somebody else) that he tends to spend with his dogs.
What’s unique is that these are not three or four and not even seven or eight. Angelo takes care of, altogether, about 150 dogs. Megalomaniac, as usual!
In Thailand strayism is not as dramatic as, for instance, in the nearby India but there is still the problem of many poor animals that do not have a caretaker and that could easily have it bad.
Buddhist monasteries, in compliance with the principle of compassion taught by the Buddha and by enlightnened kings like the Indian Ashoka – whose missionaries spread buddhism for the most part of Asia and who still represents the model of the exemplar monarch- take care of them, not without Angelo’s help.
He certainly doesn’t skimp on the costs of food and, especially, medical treatments.
His dogs reciprocate him with a touching devotion and several monks and abbots of the sangha (Thai monastic community) have a relationship of an unusual familiarity with Angelo, often reducing those physical distances with lay people that the tradition prescribes to them.
Angelo has decided that, on the day of the plunge, he will want to rest (finally…) on the land of a buddhist monaster, in Chiang Mai, without renouncing to his Catholic faith though.
But we: VIP, common men and stray dogs, would do well to wish him a long and genuine presence in his restaurant, behind his cart of fresh pastas, delicious mushrooms, refined steaks, or in his Asian, especially Chinese, antique shop.
Yes, because Angelo other than being a Master Chef has also half a century of experience as an antique dealer but this is another story, to which we will probably return.

Manuel Olivares (translated by Romina De Angelis)

Recipe: Linguine al salmone affumicato

Ingredienti per 4 persone
480 gr.di linguine
200 gr.di salmone affumicato
Panna da cucina 250 -300 cl
Sale e pepe rosso q.b
prezzemolo

In una padella versare la panna da cucina, aggiungere il salmone affumicato tagliato a dadini piccoli e fare amalgamare il tutto. Conservare dei tranci di salmone che serviranno per la decorazione. Versare le lingiune nelle padella appena scolate e farle amalgamare. Porzionare e spruzzare in ogni piatto del prezzemolo fresco finemente tritato e decorate i piatti con il resto del salmone.
A piacere irrorate un po’ di pepe rosso.

English translation

Ingredients for 4 people:

480 gr. of linguine pasta;
200 gr. of smoked salmon
250-300 cl. of cream
Salt, parsley and red pepper q.b.

Put the cream in a pan, add the smoked salmon cut into small pieces. Mix everything to make an homogeneous whole.
Save some salmon steaks, useful for decoration.
Add linguine pasta in the pan mixing with cream and salmon’s pieces.
Proportionate and sprays in each dish some fresh & chopped parsley. Decorate the dishes with the rest of the salmon.
Sprinkle a little of red pepper to make the meal more tasty.

Master Chef Angelo Faro

Master Chef Angelo Faro works 7 days for week but he doesn’t miss moments of relax. Taking care of approximately 100 dogs represents a good way to break with his demanding business activities expressing the love of his huge and merciful hea…rt. This is just a second fragment of a longer documentary we’re doing on Angelo Faro, owner of Piccola Roma Palace high quality Italian Restaurant and Ninantiques shop in Chiang Mai.

Il Master Chef Angelo Faro lavora sette giorni a settimana ma non manca di concedersi momenti di relax. Prendendosi cura di circa 100 cani ha modo di “staccare” dalla sua impegnativa routine quotidiana lasciando spazio alla sua natura più compassionevole.
Questo è appena il secondo frammento di un documentario che stiamo preparando su Angelo Faro, proprietario del prestigioso ristorante italiano Piccola Roma Palace e del negozio di antiquariato (soprattutto cinese) Ninantiques, a Chiang Mai, nella Thailandia del nord.

Insalata Caprese

Di seguito la ricetta della caprese, personalizzata dal Master Chef Angelo Faro

Ingredienti
Per una persona: 4 fette di pane bianco (preferibilmente baguette) – 2 pomodori freschi – olio EVO q.b. – basilico – insalata (verde e rossa) – fior di latte o mozzarella di bufala – sale q.b.

Strumenti
1 tagliere, 1 coltello affilato.

Preparazione
1) Disporre alla base del piatto 4 foglie di insalata rossa come decorazione;
2) Tostare il pane per preparare 4 bruschette;
3) Tagliare il primo pomodoro a pezzettini, condire con sale q.b., olio EVO q.b., basilico q.b. e disporre il preparato sulle fette di pane;
4) Tagliare il secondo pomodoro in 4 fette e prepararne altrettante di fior di latte The casino online also stated the authority to keep your $11m Rational had already fronted them around the expectation the deal would move forward. (o mozzarella di bufala);
5) Disporre le quattro bruschette sul letto di insalata e coprirle con una fetta di pomodoro fresco ed una di fior di latte (o mozzarella di bufala);
6) Condire con olio, sale, pepe e foglie di basilico.

English translation

Below the recipe of Caprese, personalized by Master Chef Angelo Faro

Ingredients
For one person: 4 slices of white bread (better baguette) – 2 fresh tomatos – Extra Virgin Olive Oil (q.b.) – basil – lettuce (green and red) – mozzarella (better buffalo one) – salt q.b.

Tools
1 cutting board – 1 knife .

Preparation

1) Dispose at the base of the dish 4 red salad leaves as decoration;
2) Toast the bread to prepare 4 “bruschetta”;
3) Cut the first tomato into small pieces, flavor with salt, EVO Olive Oil q.b. and basil q.b.; Dispose this mix on the bread slices;
4) Cut the second tomato and mozzarella into four pieces;
5) Dispose four bruschetta on a bed of salad and cover them with pieces of fresh tomato and mozzarella;
6) Flavor with oil, salt, pepper and basil leaves..

A diplomatic dinner in Piccola Roma Palace

In February we had honourable guests in Piccola Roma Palace: Mr. Yohei Sasakawa, Chairman of  The Nippon Foundation, with Its Director, Mr. Yuji Mori.  They came for a diplomatic dinner with The Republic of the Union of Myanmar’s Ministry of Immigration and Population, Mr. H.E U Khin Yi, Ministry of Livestock and Fisheries, Mr. U Ohn Myint and the Minister of President Office Aung Min.

Recipe: Bucatini alla Matriciana (o Amatriciana)

Ingredienti
Per quattro persone: 480 gr. di bucatini – 150 gr. di guanciale – 1/2 cipolla – 2 cucchiai d’olio – un pezzetto di peperoncino – pomodoro fresco – sale q.b.

Strumenti
1 tagliere – 1 coltello – 1 tegame – 1 cucchiaio di legno.

Preparazione
1) Preparare la salsa di pomodoro fresco: tagliare finemente la mezza cipolla, farla soffriggere fino a renderla trasparente per poi versarci sopra il pomodoro fresco precedentemente tagliato a listelle, avendo eliminati i semi. Far cuocere per dodici-tredici minuti, aggiungendo sale q.b.;
2) Tagliare a listarelle il guanciale;
3) Soffriggere le listarelle di guanciale, con l’olio, fino alla raggiunta trasparenza dell’ingrediente;
4) Unire la salsa di pomodoro fresco ed il peperoncino nel soffritto di guanciale, mantecando il tutto per 2-3 minuti;
5) Versare i bucatini scolati nella salsa alla Matriciana, mantecando q.b.;
6) Una volta servito in tavola, grattuggiare del pecorino romano sul piatto.

English translation

Ingredients
For four persons: 480 gr. bucatini – 150 gr. of pork cheek (or bacon)  – 1/2 onion – 2 tablespoons of olive oil – a piece of red pepper – fresh tomatoes – salt q.b.

Tools
1 chopping board  – 1 knife  – 1 pan  – 1 wooden spoon.

Preparation
1) Prepare the tomato sauce: finely chop the onion, brown it until becoming  transparent and then add the tomatoes previously cut into strips, having removed the seeds. Cook for twelve or thirteen minutes, adding salt q.b.;
2) Cut the peace of pork cheek (or the bacon) into strips;
3) Brown pork cheek (or bacon) slices with oil up it becomes transparent;
4) Add the tomato sauce and chilli to browned pork cheek (or bacon), mixing  all for 2-3 minutes;
5) Pour bucatini into the Matriciana sauce, mixing vigorously;
6) Once served at the table, grate the pecorino cheese on the dish.

Recipe: Spaghetti alla Carbonara