The respect and admiration for the cuisine of Italy is apparent across the world. The wide range of styles, ingredients and flavours provides gentle bridges for people coming from more isolated gastronomic environments. Italian restaurants are a dime a dozen, the challenge is finding a genuinely good one. But, as with any restaurant, I find it a tall order to judge a restaurant as a whole purely based on your meager selections on a single dining experience. People are quick to pass judgement, good or bad, even if based on a single experience at a single point in time. We are back in Bangkok now and Bacco's are nice mid-level Italian restaurants, with the branch near Thonglor having a more boisterous family style atmosphere and the one in the Bangna area emulating a more adult and intimate setting with stylish dim lighting and cozy covered tables.
There are a few dishes on my”frequent retrieval” shelf of sensory food porn for recreational use. This truffle soup is one of the well thumbed entries. It's a creamy soup that is simultaneously bold and delicate. The smokey tones of truffle are evenly dispersed in the rich creamy and offset by sharper twinges of sweet and salty. This is a definite must for any fans of the funghi. Deep and broad, the multifaceted flavour and all-encompassing aroma swallows your entire being and reverberates through your very soul, burning sultry scars of orgasmic sensory delight like warm bath on a cold winter's day. Or the delicious voice of Benedict Cumberbatch - lol :) xx. And suddenly I've completely lost my train of thought...
Nothing quite as indulgent as carb on carb action. Whoever decided on smushing soft floofy spuds into their pasta dough was a bloody genius. Gnocchi, for those innocent souls that have yet to encounter it, are little pasta dumplings that usually (not all the time, as I have been told) include fresh potatoes in their mix. It is one of my favourite pasta options, so it was easy for me to decide on this gnocchi and pesto dish for the evening (these little dumplings may appear small but they are dense and very filling so I prefer having them accompanied with a lighter fresher sauce). These gnocchi were made in house. The appearance was nice enough, generously portioned and vibrant and appetising. Sadly, I felt they were a bit too squishy. The flavour, although pleasant, felt diluted and lost as each bite seemed to melt into nothing. Bacco usually satisfies my cravings for Italian without breaking a sweat but on this particular occasion I was left wanting more. Alas, having been raised by a mother obsessed with not wasting food, I could not abandon my plate for another order. That's just mean. It wasn't bad, just not up to par with some of the other creations I've sampled from their kitchens. And the mome raths outgrabe...
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