Bangkok, Thailand, October 7, 2022 / TRAVELINDEX / La Scala restaurant at Sukhothai Bangkok is a triumph of innovative interior design paired with inspired Italian cuisine. Chef Eugenio Cannoni invited Luca Abbruzzino from the Michelin-starred Calabrian restaurant Ristorante Abbruzzino to create an unforgettable culinary experience together!

Since 2008, Ristorante Abbruzzino has been among the leading restaurants in Calabria's culinary scene. Chefs and owners Luca and Antonio Abbruzzino use the finest regional products to create world-class dishes. In 2013, the restaurant was awarded a Michelin star. In 2016, the restaurant underwent a complete renovation by architect Michele Panza, giving the dining room a simple, elegant atmosphere that allows the focus to remain entirely on the food. Curious guests can watch the chefs at work through a large window, and in the summer, the beautiful garden in front of the restaurant, located in a quiet residential area of ​​Catanzaro, invites guests to linger. Learn more about Ristorante Abbruzzino: www.abbruzzino.it/#pg-homepage-page.

October 27–29, 2022 8 courses: THB 4,600++ per person 6 courses: THB 3,900++ per person 4 courses: THB 2,300++ per person

Lunch 12:00 – 15:00 (until 14:00) Dinner 18:00 – 23:00 (until 22:00)

For reservations, please call 02 344 8888 or send an email to [email protected].

About La Scala: The award-winning Italian restaurant La Scala is renowned for its classic yet modern Italian cuisine paired with exquisite Italian and European wines. Its beautiful poolside location boasts a contemporary design that subtly reflects the cultural heritage of the Sukhothai Hotel, and features an open kitchen, a private dining room, and a bar with a wine cellar.

About Eugenio Cannoni: Eugenio Cannoni hails from the Piedmont region of northern Italy. His career began in his parents' restaurant, but driven by a strong desire to expand his knowledge, he enrolled at one of Italy's finest culinary schools, the Alma di Gualtiero Marchesi. From there, he embarked on a path of research and further education that took him on journeys to various kitchens across Europe and the world. He also collaborated with and consulted on numerous television programs both in Italy and abroad. Most recently, he was the head chef at Castello di Casalborgone in Turin.