Pattaya Daily News

28 January 2010 :: 11:01:03 am 11058

Truffle Week At South Pattaya’s Volterra Restaurant

Truffles grow underground and are a food gourmet’s dream, due to their high cost. However, Pattaya’s traditional Italian restaurant featured them in a special 1-week menu, which was at their everyday prices, so the diners could try the "truffle experience."
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Pattaya,  the 18th-25th of January 2010 [Pattaya Daily News]: – South Pattaya’s “Volterra Restaurant” offers diners the true tastes of both Italian Tuscany food & wine, because the Italian owner Mike, was a restaurateur in this area and owned two “Volterra” restaurants close to the famous city of Piza. He had been holidaying in Thailand since 1991, but three years ago he purchased a restaurant at the eastern end of South Pattaya’s Soi VC (17), so a new “Volterra Restaurant” was born.

 

Spaghetti tratoria is just one of his specialties, plus homemade pasta, sauces and a range of delicious cakes that includes Tiramisu, and their main customer base is not just Italians, but people from all European countries, plus a lot of Americans who love his home style Italian food dishes. However, Mike is much more adventurous than this and in June last year he introduced some ultra delicious “truffles” to Pattaya in a June 2009 “Truffle Week.” He has just successfully concluded another “Volterra Truffle Week'” and this is an expensive promotion, with 1-kilo of truffles costing a monumental 56,000 baht, – so what are they, and how do you eat them?

Truffles resemble a small but hard, black, bulbous fungus that grows beneath the ground in some European countries and these truffles from the Italian Umbria region were amongst the finest available. With a rich musky smell and a dry taste, they are thinly sliced, then cut and added to main dishes with great effect. Each truffle is around the size of a large grape and weighs 100 – 150 grams, so the bigger ones always fetch the highest prices. Mike carefully added truffles to all entrees & main course dishes on his “Truffle Week” menu, but generously kept the prices down to the “Volterra’s” normal everyday prices, so this was real “value for money” for those who dined on truffle dishes.

Mike commented that the lesser quality “summer truffles” are considerably cheaper at around 23,000 baht per kilo, but for his Volterra” clientele it was nothing but the best in truffles. Mike likes to surprise his regular diners by adding new dishes to his menu every week, and to compliment these he offers a range of exclusive Italian wines from the Tuscany region of Italy.

The “Volterra Restaurant is 100% Italian in every way and even includes the Italian vegetable slicers in the kitchen. Mikes deft hands can produce mouth watering Italian dishes in minutes, and watching him flip over food in a pan, without the need for a spoon or spatula, convinced us that here was a highly skilled “master chef,” who really knows the restaurant business.

Reporter : Harry Green   Photo : Harry Green   Category : Entertainment News

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