Good news for those whose stomping ground stretches to Silom: cravings for Pala Pizza Romana’s authentic yet affordable Italian fare can now be satisfied without having to hop the tube to MRT Sukhumvit-BTS-Asok interlink, home of its ongoing original iteration.
Though not quite as handy for strap-hangers, being in the ground floor back, former Bookazine slot at CP Tower (opp. the Pong), Pala Pizza Mk II is a doable dash from Sala Daeng.
The cold, hard figures of setting up such an enterprise have necessitated its evolution into a franchise flutter financed and run by a couple of the brand founders’ paisanos but in every qualitative respect it’s an exact duplicate.
In other words, it’s another minimalist marble, glass and steel homage to modern deli chic with only subtle differences. Instead of high-table bar-style seating there are proper tables, chairs and banquettes set back from the gleaming kitchen and service counters. Nor is there a wide front window through which to propel pizzas and ice creams. Rather you enter the glass-walled shop by pressing a button that opens the wide door electronically.
The all-important culinary concept, however, is entirely undifferentiated. Indeed, Romans Massimo Ducci, MD of Cibus, a leading supplier of Italian foods, and Claudio Volpetti of “Tavola Calda” chain fame, would have it no other way.
Everything edible comes directly from myriad family-owned producers all over Italy. As does the state-of-the-art pizza oven – a 700,000 baht Castelli made by a renowned artisan in Rome. Its giant chamber accommodates 1-metre “al metro” pizzas, maintains a constant 280o C and shoots out perfectly baked pies in 10 mins flat. Moreover, low yeast use results in crusts that take toppings immaculately and that can be stored and warmed to good-as-new later.
The other open secret as to why Pala pizzas munch so marvellously and taste so yummy is that all the toppings are sourced from its well-stocked deli counter, a mouth-watering array of cold cuts, cheeses, canned goods, chocolates, sweets, cakes and breads, not to mention Italian, Chilean and Californian wines.
Typical toppings range rustica with potato and fresh mozzarella; classic margarita with mozzarella; montanara with fresh champignon; five cheeses; ciociara with cherry tomato, mozzarella and anchovy; parma ham; diavolla spicy salami, and; siciliana with onion, tuna and mozzarella. Prices per slice, range 60-120 baht.
Pasta, soup, fish, antipasto and dessert dishes are also offered, including daily specials updated on Facebook. Home deliveries are handled by Food Panda.
Resident chef Marino’s short menu offers appetizers like mozzarella di bufala caprese with tomato, mixed cold cuts, and mixed cheeses. Pastas include carbonara, matriciana, fettucini Bolognese, penne with tomato, linguine with pesto, four cheese, and lasagne. Only the exalted Rustichella d’Abruzzo pasta is used.
Other possibilities range: Tomino cheese wrapped with Speck ham; Italian pork sausage; Spelt, celery, tomato and Parmesan cheese; mixed beans soup; fish and tomato soup, and; deep Fried carnaroli rice balls, tomato sauce, mozzarella.
The Tiramisu is as oozy as clotted cream and, with mascarpone and espresso flavours combining exquisitely, worth a visit alone. Other decadent desserts include Amorpolenta, a polenta cake made with amaretto, and baked crostata with jam, ricotta cheese or chocolate.
Conclude with a class-apart Italian espresso feeling thoroughly revived and fully ready to return to the mixer.
Open Mon to Sat 10.00 AM to 10.00 PM. Closed Sunday. Last pizza orders 09.30 PM.
