Thailand Draws Food Travellers With Exclusive Torino Inspired Menu at Four Seasons Hotel Bangkok
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Food travellers are being drawn to Thailand by a limited-time Italian dining showcase at Four Seasons Hotel Bangkok, where regional flavours, artisanal dough and contemporary techniques are being brought together this September. The Maestri della Tavola: From Torino to Bangkok collaboration is being presented at Riva del Fiume Ristorante from September 18 to 30, 2026.
It features acclaimed pizza artisan Massimiliano Prete alongside Executive Chef Andrea Accordi. For diners seeking Italian cuisine in Bangkok, a Bangkok culinary experience is being shaped by Piedmontese inspiration, fermentation and premium ingredients, while a distinctive interpretation of modern Italian restaurant craftsmanship is being highlighted.
A Torino-to-Bangkok collaboration built around Italian craftsmanship
At Riva del Fiume Ristorante, the programme has been shaped as a meeting of two culinary perspectives. Massimiliano Prete, founder of Sestogusto Torino, is being welcomed by Executive Chef Andrea Accordi for a collaboration centred on Italian heritage, ingredient quality and artisanal technique. Prete is recognised for his work with dough, fermentation and ingredient sourcing, while Accordi’s restaurant is being used as the Bangkok setting for the project.
The appearance of Massimiliano Prete at Four Seasons Bangkok is scheduled for September 18 and 19, when lunch and dinner services will be joined personally by the visiting chef. After those dates, the menu will continue to be served until September 30. Through the collaboration, Italian cuisine in Bangkok is being presented through regional references rather than a single culinary style, with Piedmontese traditions, modern pizza making and the riverside setting being brought together for guests during this limited September dining programme.
How is regional Italy being represented through the pizza menu?
The menu has been led by SopraSotto, a signature pizza created jointly by Chefs Accordi and Prete for Maestri della Tavola. Culatello fiocco, onion jam, Pecorino Fondatore, girolle mushrooms, Senise pepper and ’nduja have been combined on a naturally fermented dough, allowing the collaborative concept to be expressed through a single dish. A broader selection has also been developed around Italian regional influences. La Chorizo e Acciughe is prepared with Vesuvian cherry tomatoes, Cantabrian anchovies and Sicilian oregano, while La Trota brings together smoked trout, potato and chive pesto. Zucchine alla Scapece has been interpreted as a contemporary version of a Southern Italian favourite.
La Bufala is finished with Vesuvian cherry tomatoes, buffalo mozzarella and Datterini tomatoes. Together, these dishes position contemporary Italian pizza in Bangkok as the centre of the menu, with fermentation, provenance and regional flavour being consistently emphasised throughout the offering at the riverside restaurant this September.
Contemporary creations extend the Italian dining experience
Beyond the regional selections, several contemporary creations are being used to demonstrate Prete’s individual style. La MarinAria is served with fresh tomato passata, Taggiasca olives and garlic, while Il Gambero Rosso combines Sicilian red shrimp with stracciatella. Vitello Tonnato has been inspired by the well-known Piedmontese classic, and Sant’Ilario is prepared with burrata, aged prosciutto crudo and fresh summer black truffle. These dishes add further variety to the presentation of contemporary Italian pizza in Bangkok. The food is being complemented by four Italian-inspired cocktails.
Looks Like a Tiramisu takes its cue from the famous dessert, while Italian Sangria reflects aperitivo culture. Whiskey? No, Grappa! combines Grappa Poli “Elegante” with bergamot and lime. Essence of Tomato is presented in a martini style, with Italian tomato water being used to create a fresh savoury character alongside the wider dining menu for guests exploring the full Bangkok culinary experience during the September collaboration.
Why is craftsmanship central to the limited-time programme?
The programme has also been framed around the chefs’ shared emphasis on craftsmanship. Accordi has explained that authentic Italian cooking and the stories behind it are intended to be shared with guests at Riva del Fiume. Prete’s methods have been described as rooted in tradition while continuing to evolve through research and creativity. Prete, meanwhile, has characterised pizza as a living expression of craftsmanship, with dough, ingredients and fermentation each carrying their own story. The presence of Massimiliano Prete at Four Seasons Bangkok therefore adds a personal element on September 18 and 19, before the specially created menu continues without him through September 30.
For visitors choosing a Bangkok culinary experience, the limited programme is being presented as an opportunity to encounter Prete’s Sestogusto philosophy alongside Accordi’s approach at Four Seasons Hotel Bangkok, with Italian culinary heritage remaining at the centre of the collaboration throughout its limited September 2026 run.
Conclusion
From September 18 to 30, 2026, contemporary Italian craftsmanship is being placed at the heart of Riva del Fiume Ristorante by Four Seasons Hotel Bangkok through Maestri della Tavola: From Torino to Bangkok. Massimiliano Prete’s fermentation-led pizza approach is being combined with Executive Chef Andrea Accordi’s commitment to authentic Italian cooking.
Regional pizzas, contemporary interpretations and Italian-inspired cocktails have been assembled into a focused limited-time menu. With Massimiliano Prete personally joining services on September 18 and 19, diners are being given a defined opportunity to explore Italian cuisine in Bangkok through craftsmanship, regional inspiration and carefully selected ingredients this September.
