I still remember my first back-packed destination was Bangkok and Phuket, it was also my first air trip. Then after I graduated from University, probably more than 10 years ago, I started working and dined everyday outside, I went Thai restaurant at least once a week. Then, very often during weekend, I took the flight and went to Thailand for a short weekend escape for massage, spa, shopping and Thai food. I am influenced unobtrusively by those experiences, the flavour of Thailand is saved tightly in a drawer inside my brain, and once in a while, I like to open it and taste again.
Everytime I went to Thailand, I always ate Kung Chae Nam Pla – spicy Thai raw shrimp. For me, it is as natural as throwing snow balls when I see everything covered with white snow. It is exactly this naturalness and simplicity that I find in this dish makes me feel related in a special way. And it is easy to make: have to find fresh shrimp, clean well, remove the intestines and put them in the fridge. Prepare the sauce with mint, chilli and garlic, chop finely, then add a bit Thai fish sauce. Add the sauce thus obtained on raw shrimp, then a bit of freshly squeezed lemon juice.
This dish has become one of the most popular dishes of our restaurant, many customers who first tasted raw fish appreciated our raw prawns in Thai sauce. The secret in making this dish good is simply to find fresh ingredients, a concept as old as the world, but always present. But we are in Italy, in Suzzara that is Thailand and in Hong Kong, to find fresh shrimp is actually really difficult. But we have the good fortune to find fresh fish from our sole supplier - a Suzzara Lanfranchi. Costs more than other suppliers but the quality is a whole other planet. The shrimps are still alive when they arrive at the restaurant. Then, for the mint, we have a giant plant in our garden and we go gather fresh mints every day to make the sauce.
Thai spicy raw shrimp here in Suzzara is just like those I ate in Bangkok.
To pair this dish, other than Singha beer, indeed it pairs very well with Italian wines. For us, raw fish in spicy sauce pairs with Fongara of the Monti Lessini (VR) is like planting the orchid in bark: it flowers on its own.
In this area, sparkling wine mainly refers to Prosecco or Franciacorta, it is important to include those wines in the wine lists of local restaurants. Corrado has decided to insert only one Franciacorta: Ca 'del Bosco in our wine menu, then Fongara, Calumet DOC and a spumante sparkling of Alta Langa. Because he thinks that there are so many good sparkling wines (which are not necessarily prosecco) but are less known. We hope to offer our customers a new choice but excellent quality.
Fongaro is a classic champagne production method sparkling wine, making with 100% Durella grapes. The grapes are gently pressed at a temperature of 10-12 ° C. The first fermentation takes place in thermo-controlled tanks at 15-18 ° C for an average of about 20 days. The second fermentation on its yeast. Maturation occurs in April while the part is in steel and partly in barrels then aged a minimum of 36 months on its lees in bottle. The wine is in bright yellow.
In the mouth, you immediately taste the bread yeast, then vanilla and ripe fruit. The complexity of the flavor of wine, combined with that of raw shrimp, mint and garlic enveloping the taste buds: it is just a French kiss.
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