Four Hands Collaboration Between Piedmont and Calabria in Bangkok

Four Hands Collaboration Between Piedmont and Calabria in Bangkok - TOP25RESTAURANTS.comBangkok, Thailand, October 7, 2022 / TRAVELINDEX / La Scala Restaurant at The Sukhothai Bangkok is a triumph of innovative interior design paired with inspired Italian cuisine. Chef de Cuisine of La Scala, Eugenio Cannoni, extended an invitation to Luca Abbruzzino from the Michelin-starred Calabrian restaurant Ristorante Abbruzzino to join forces on a four-hand collaboration to create an unforgettable dining experience!

Since 2008 Ristorante Abbruzzino has been at the forefront of the Calabrian food scene, with chef-owners Luca and Antonio Abbruzzino taking the best of local produce and turning it into world-class cuisine. In 2013 the restaurant was awarded a Michelin star. The restaurant itself was completely refurbished by architect Michele Panza in 2016, giving the dining room a simple, elegant atmosphere and drawing all attention to the food itself. Curious diners can watch the kitchen at work through a large window, and in summer customers can choose to eat outside in the beautiful garden at the front of the building, which sits in a quiet residential area of Catanzaro. More about Ristorante Abbruzzino:

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

Lunch 12PM – 3PM (l.o. 2PM)
Dinner 6PM – 11PM (l.o. 10PM)

For reservations, please call 02 344 8888 or email to

About La Scala
La Scala, an award-winning Italian restaurant is highly coveted for classic and progressive Italian cuisine combined with fine Italian and European wines. Its beautiful poolside setting is a bold statement in contemporary décor subtly infused with The Sukhothai’s cultural heritage, and showcases an open kitchen, private room and a bar with a wine cellar.

About Eugenio Cannoni
Eugenio Cannoni is from the northern Italian region of Piedmont. His career began in the family restaurant, but with a strong desire to enhance his knowledge he enrolled at one of Italy’s best cooking schools, Alma di Gualtiero Marchesi. From there begun a path of research and enrichment by touring different kitchens in Europe and around the world, also dedicating himself to collaborations and as a consultant on various TV shows in Italy and abroad. His latest appointment was Chef De Cuisine at Castello di Casalborgone in Turin.

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