OMGD Thailand Dinner
Bailliage of Bangkok
Bangkok, November 15, 2018
Gourmet Italian event featuring white truffles

The Bailliage’s Ordre Mondial des Gourmets Dégustateurs (OMGD) group held a white truffle dinner at Gianni Ristorante. The restaurant’s owner, Italian Chef Gianni Favro, amazed everyone with the sublime flavours and textures of the principal ingredient.

Chef Gianni was the first Italian Chef/Restaurateur in Bangkok to propose a top-class authentic Italian cuisine representing the entire country rather than specific regions. From the outset his warm personal attendance given to every table has earned him an enviable reputation in Bangkok’s gourmet circles by providing patrons with a one-of-a-kind dining experience enhanced by a culinary casual elegance which is both interesting yet not obtrusive.

It is quite probable that no single food inspires more obsession among gastronomes than white truffles which are known as “white diamonds” for their savoury taste and are a rare delicacy.

Treasured by Italian chefs for centuries, the truffle remains a premium ingredient in Italian cuisine. For this special event, members and their guests were regaled with six delectable courses paired with an exquisite wine selection.


Amuse Bouche
Ferrari ‘Maximum Rosé’ NV
(served from magnums)
F.lli Lunelli, Trento

Battuta of Fassone beef
(a rare breed of Piedmont cattle)
mature Parmesan mayonnaise, white truffle
2017 Roero Arneis DOCG ‘Cecu d'la Biunda’
Monchiero Carbone, Piemonte

Parmesan crusted free-range egg
wild mushrooms, white truffle
2017 Ronco delle Mele Sauvignon Collio
Venica & Venica, Friuli

Pumpkin gnocchi
fondue of Piedmont Toma (cow’s milk) cheese
white truffle
2013 Barbaresco Serragrilli
Marchesi di Barolo, Piemonte

Agnolotti del Plin
pan juices, white truffle
2015 Langhe Rosso
Poderi Luigi Einaudi, Piemonte

Pan-seared duck breast and liver
pomegranate sauce, winter black truffle
2013 Barolo D.O.C.G. ‘Enrico VI’
Cordero di Montezemolo, Piemonte

Strawberry tart
hazelnut tuille, Brachetto reduction
Brachetto d’Aqui D.O.C.G. ‘Gatie’
Marchesi di Barolo

Coffee and tea
Petits fours
Grappa Segnana Solera di Solera

Deserving a special mention is the Agnolotti del Plin. A Piedmont favourite, the tiny pasta parcels were filled with beef and cabbage before being served with reserved braising liquid.

Timed to coincide with the peak of the truffle season, the dinner was another fantastic memorable event, certainly an occasion not to be missed.