favours,” Domenico says.
Pasta is what really makes Sole Mio
stand out in a sea of Italian eateries in the
Thai capital. Apart from homemade
fettucine and gnocchi, the restaurant
offers rare bronze-cut pasta choices.
Unlike the industrially-produced steel-
cut options, the bronze makes a really big
difference in pasta quality. The surface is
much rougher and more of a home-
made quality. The bronze-cut pasta also
cooks better and absorbs more sauce
and seasoning, according to chef
Domenico.
Another one of his recommendations
is slow-cooked braised beef ribs, served
with an assortment of herbs and polenta.
After five hours of braising, the beef
simply falls off the bone and melts in the
mouth. The lightly battered and crispy
Pork Cutlet Milanese is pan-fried with
duck-fat which is full of flavour, served with a side salad
and is also a big winner.
For pizza, one can’t go wrong with the fancy-looking
Ponte Vecchio Pizza. Parma ham slices are uniquely
placed on an arch-like bridge on top of the thin crust
pizza, topped with a flowing river of Rocket and Ricotta
Cheese. This is to ensure that salt and moisture from
the ham will not be absorbed into the crust and make
it soggy.
Bored of Pannacotta and Tiramisu? The Blueberry
Cheesecake recipe here is second to none as it is silky
and lush, but not too sweet – a perfect way to end
the meal.
Sole Mio offers an impressive and enjoyable Italian
dining experience for families and friends gathered
around a table and sharing great food. The restaurant’s
emphasis on quality it produces does not go by
unnoticed, while a warm and cosy atmosphere adds a
“feel-at-home” touch.
solemiobkk.com
Beauty Aesthetics International | Issue 1 | January-March 2020 | 19
AUGUST 2018 PRESTIGE 41