Source @thailand_news
vours using appropriate raw ingredients and techniques.”
vours using appropriate raw ingredients and techniques.”
Interviewer: So, what does “authentically Italian” really mean?
Antelmo: “This is a relevant question. ‘Authentic’ doesn’t necessarily mean ‘exactly as it’s made in Italy,’ but rather ‘in line with the core principles of Italian cuisine.’ Our cooking fundamentally relies on ingredients: each dish typically features just a few, always of high quality, and clearly distinguishable. The chef has just one enormous task: to respect and enhance them. Many of Italy’s greatest dishes boast only four or five ingredients.”
Interviewer: An example?
Antelmo: “Spaghetti al Pomodoro, probably the most iconic Italian dish, is made with pasta, tomato, garlic, extra virgin olive oil, and basil. Five ingredients. You need fantastic pasta, cooked to perfection. A superb extra virgin olive oil. You need that delightful sweet-and-sour balance from an excellent tomato, and just the right ratio of pasta to sauce. If you get anything wrong, there’s no hiding it! And if you do make a mistake, the big temptation is to add something.
“These additions often try to artificially recreate qualities the dish should have had from the start, but doesn’t, because the ingredients weren’t quite right or the execution wasn’t perfect. A famous Italian chef once said that the overall value of a dish is equal to that of its worst ingredient. I’m not sure if that saying holds true in every single case, but I think it certainly puts things into perspective.”
Interviewer: So, how are things looking here in Thailand?
Antelmo: “Gambero Rosso observes Thailand closely, and it is certainly one of the countries where Italian cuisine has experienced remarkable development, perhaps even unexpectedly so. In the latest guide edition, we highlighted 24 restaurants here, a notable increase from the eight or nine in previous editions. Bangkok, in particular, has become a prominent global hub for Italian cuisine abroad. For instance, in the 2026 guide, ‘Clara’ in Bangkok was awarded as the best Italian restaurant outside of Italy globally.”
Interviewer: How did this incredible transformation happen?
Antelmo: “I believe many factors played a role, but perhaps one of the most important has been the generational shift among Italian chefs working here. Many young, driven chefs have brought creativity, technical skills, and an innovative, contemporary approach to dining. A second key aspect is the increasing availability of Italian products, which has become truly impressive in Thailand over recent years.”
Interviewer: Ingredients again!
Antelmo: “Yes, ingredients and chefs who respect them. It is understandable that sourcing certain raw materials can be challenging outside Italy, but the range of products available here in Thailand makes cooking quality Italian food considerably easier than in other countries. At this point, it is a decision for each restaurateur whether to procure authentic Italian ingredients or opt for different, cheaper alternatives.”
Interviewer: This appears to be a rather firm guideline.
Antelmo: “It is, and I believe it concerns respect for the patrons of restaurants and the users of our guide. If an Italian ingredient is available in Thailand, it should be utilised. Restaurateurs who choose not to use Italian ingredients have every right to do so, just as we have the right not to include them in our guide.
“These are commercial decisions that we respect, but we consistently favour those who use Italian vermouth for a cocktail, Italian tomatoes for a sauce, Italian flour for a pizza, Italian prosciutto for a sandwich. And, of course, extra virgin olive oil that is Italian and unmistakably recognisable. If our approach were different, we would not be the world’s only guide specialising in Italian cuisine.”
Interviewer: Gambero Rosso began as a wine guide. How does a restaurant’s wine list influence its evaluation?
Antelmo: “Wine is an essential component of our gastronomic culture, where wine and food share [...]
← Back to newsInterviewer: So, what does “authentically Italian” really mean?
Antelmo: “This is a relevant question. ‘Authentic’ doesn’t necessarily mean ‘exactly as it’s made in Italy,’ but rather ‘in line with the core principles of Italian cuisine.’ Our cooking fundamentally relies on ingredients: each dish typically features just a few, always of high quality, and clearly distinguishable. The chef has just one enormous task: to respect and enhance them. Many of Italy’s greatest dishes boast only four or five ingredients.”
Interviewer: An example?
Antelmo: “Spaghetti al Pomodoro, probably the most iconic Italian dish, is made with pasta, tomato, garlic, extra virgin olive oil, and basil. Five ingredients. You need fantastic pasta, cooked to perfection. A superb extra virgin olive oil. You need that delightful sweet-and-sour balance from an excellent tomato, and just the right ratio of pasta to sauce. If you get anything wrong, there’s no hiding it! And if you do make a mistake, the big temptation is to add something.
“These additions often try to artificially recreate qualities the dish should have had from the start, but doesn’t, because the ingredients weren’t quite right or the execution wasn’t perfect. A famous Italian chef once said that the overall value of a dish is equal to that of its worst ingredient. I’m not sure if that saying holds true in every single case, but I think it certainly puts things into perspective.”
Interviewer: So, how are things looking here in Thailand?
Antelmo: “Gambero Rosso observes Thailand closely, and it is certainly one of the countries where Italian cuisine has experienced remarkable development, perhaps even unexpectedly so. In the latest guide edition, we highlighted 24 restaurants here, a notable increase from the eight or nine in previous editions. Bangkok, in particular, has become a prominent global hub for Italian cuisine abroad. For instance, in the 2026 guide, ‘Clara’ in Bangkok was awarded as the best Italian restaurant outside of Italy globally.”
Interviewer: How did this incredible transformation happen?
Antelmo: “I believe many factors played a role, but perhaps one of the most important has been the generational shift among Italian chefs working here. Many young, driven chefs have brought creativity, technical skills, and an innovative, contemporary approach to dining. A second key aspect is the increasing availability of Italian products, which has become truly impressive in Thailand over recent years.”
Interviewer: Ingredients again!
Antelmo: “Yes, ingredients and chefs who respect them. It is understandable that sourcing certain raw materials can be challenging outside Italy, but the range of products available here in Thailand makes cooking quality Italian food considerably easier than in other countries. At this point, it is a decision for each restaurateur whether to procure authentic Italian ingredients or opt for different, cheaper alternatives.”
Interviewer: This appears to be a rather firm guideline.
Antelmo: “It is, and I believe it concerns respect for the patrons of restaurants and the users of our guide. If an Italian ingredient is available in Thailand, it should be utilised. Restaurateurs who choose not to use Italian ingredients have every right to do so, just as we have the right not to include them in our guide.
“These are commercial decisions that we respect, but we consistently favour those who use Italian vermouth for a cocktail, Italian tomatoes for a sauce, Italian flour for a pizza, Italian prosciutto for a sandwich. And, of course, extra virgin olive oil that is Italian and unmistakably recognisable. If our approach were different, we would not be the world’s only guide specialising in Italian cuisine.”
Interviewer: Gambero Rosso began as a wine guide. How does a restaurant’s wine list influence its evaluation?
Antelmo: “Wine is an essential component of our gastronomic culture, where wine and food share [...]