11-02-2014
Prin Polsuk, sous chef at restaurant Nahm in Bangkok, the kingdom of Dave Thompson, a world authority in Thai cuisine. Polsuk charmed the palates with two recipes from the region of Chang Mai, in Northern Thailand (photo credits Brambilla-Serrani)
The third day of the congress sees Thailand as the guest nation in the Auditorium hall. This is an excellent chance for a closer look on one of the most refined and interesting Asian cuisines. Very popular all around the world, with around 15,000 restaurants across 5 continents, it turns out it is much richer in facets than one might think at first glance. Born from the fusion of Chinese and Indian cuisine, and very complex in its regional variants – just like Italian cuisine – it is enriched with the aromas of herbs and spices and with the contrasts between the sweetness of coconut milk, the sapidity of the fish sauces and the spiciness of chilli. During the day, other points of contact between Italian and Thai cuisine emerge, for instance in the use of pork lard or of some vegetables and herbs. The greatest interpreters of Thai cuisine, both at home and abroad, alternate themselves on the stage, presenting recipes with a very close link to this ancient and vast tradition, sometimes re-interpreted or contaminated, but never abandoned.
Chumpol Jangprai, tireless ambassador of the best Thai flavours overseas
Dylan Jones and Bo Songvisava of restaurant Bo.lan in Bangkok, sustainability with a Slow Food sauce
Danish Henrik Yde with a wide plethora of Thai and Asian restaurants in Copenhagen, including Kiin Kiin, one Michelin star
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by
a journalist born in Naples now living in Rome, she tries to make her three passions meet: eating, travelling and writing