A large and imposing man with a commanding presence, Gianni Favro has been splitting his time between the kitchen and dining room of his eponymous restaurant near Bangkok's central business district for over ten years. He constantly monitors his staff, insuring that the food and service meet his high standards. He moves around the restaurant talking with customers, answering questions and recommending dishes and wines. Gianni Ristorante is very much a reflection of Gianni the man. Gianni, the man, can initially be a bit intimidating, but this is just a facade. Underneath there is a complex, but warm and caring individual who loves riding his 1200 cc BMW around Thailand. He has strong feelings about social responsibilities and will not use any endangered species in the dishes he prepares. When it comes to cooking, he says, “my job is to find the best ingredients and then not to spoil them.” The result is sublime: authentic Italian food made with the finest ingredients available, a formula that has led to the success of this restaurant.
GIANNI FAVRO SHARES A RECIPE
PACCHERI WITH ORGANIC CHERRY TOMATO & ANDRIA’S BURRATA
320 gms Dry Paccheri Pasta
400 gms Organic Cherry Tomatoes
10 gms Garlic, sliced
30 gms Onion, sliced
40 gms Extra Virgin Olive Oil
10 gms Basil, chopped
5 gms Oregano
5 gms Thyme
As Needed Salt and Pepper
200 gms Andria’s Burrata
60 gms Basil leaves, as garnish
Wash the tomatoes and half them with a ceramic knife to prevent oxidation.
In a bowl, place the tomatoes; add sliced garlic, onion, basil and the extra virgin olive oil.
Season with the thyme, oregano, salt and pepper; mix well.
Place the mixture in an oven proof tray and bake at 180 degrees for 18 to 20 minutes.
Bring 3 liters of water to boil, add salt to taste and boil the pasta al dente.
Drain the pasta and toss with the tomato sauce; place in a plate, add the burrata, basil leaves and serve.