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Pizza Massilia

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Address:1/8, Soi Sukhumvit 49, sukhumvit Rd., Khlong Tan Nuea, Watthana, Bangkok 10110 Thailand

Tel:+6620150297

Service day:Everyday, Service hours: 17:30-00:00

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Official description

The original Pizza Massilia opened in Soi Ruam Rudee at the end of 2015. Serving gourmet Neapolitan fare amid a dazzling, Baroque-inspired ambience, the establishment, which is a collaboration between chef Luca Appino and restaurateur Fred Meyer, has since been treasured by worldly epicures as a rendezvous of homestyle Italian gastronomy and French savoir faire.

Following the success of its Ruam Rudee flagship is the second outlet, which opened three weeks ago on Sukhumvit 49.

contact@pizzamassilia.com, www.pizzamassilia.com, www.facebook.com/pizzamassiliasukhumvit

Rating

Editorial Reviews

True blue

Homestyle Neapolitan fare at Pizza Massilia

Burrata & culatello pizza.

 

The original Pizza Massilia opened in Soi Ruam Rudee at the end of 2015. Serving gourmet Neapolitan fare amid a dazzling, Baroque-inspired ambience, the establishment, which is a collaboration between chef Luca Appino and restaurateur Fred Meyer, has since been treasured by worldly epicures as a rendezvous of homestyle Italian gastronomy and French savoir faire.

Following the success of its Ruam Rudee flagship is the second outlet, which opened three weeks ago on Sukhumvit 49.

It has taken over a spot that previously housed a Smith restaurant and completely turned the once dark and enigmatic factory-like space into a bright and inviting maison.

Taking cues from the original branch, the interior continues to boast a gorgeous chalky-blue colour scheme and pastel-hued upholstery. The dreamy 80-seat hall is given an eclectic vibe by its warehouse-style ceiling, faux-antlers lighting fixtures and deep-beat techno tunes.

The cuisine concept remains focused on the urbane renditions of authentic pizza. The pies are strictly made with 72-hour-fermented, Italian organic flour dough baked in an imported Neapolitan wood-fired brick oven to exhibit a distinctive light and bubbly crust that releases a smoky charred flavour. The scrumptious bread crust is regarded here as a canvas to showcase top-notch toppings made with artisanal ingredients from Italy and France. Many of them are certified with protected designation of origin, including Vesuvio Piennolo cherry tomatoes, San Marzano organic tomatoes, Apulia burrata cheese, Zibello culatello ham, Bologna mortadella sausage and Burgundy truffle.

To let the ingredients fully evince their high quality, the kitchen treats each of them in a distinct way. Thus, customers shouldn't expect to find all pizzas with the same stretchy cheese toppings or wholly cooked faces.

The front of the pizzeria on Sukhumvit 49.

Of the 20-item pizza list, one of the restaurant's best-sellers and my personal favourite is burrata & culatello (590 baht), a simple combination of house-made tomato sauce, Italian basil, fresh-cream mozzarella cheese, and thin yet flavourfully succulent slices of hind-leg ham from Emilia Romagna.

Another of my darling pizza choices is categorised as vegetarian and candidly named "rocket salad" (490 baht).

This tomato sauce-less pizza, aka white pizza, presents an uncooked layer of imported wild rocket leaves, freshly shaved 24-month-aged Parmesan, lemon zest and organic extra-virgin oil. It's heavenly proof that simplicity really is best. The spiciness of the wild arugula, the crustiness of the aged Parmesan, the refreshing lemony flavour, and the fragrant olive oil complement one another and go superbly with the bread crust.

Now is the season for summer truffles in France. Thus the pizzeria didn't miss offering it in their style in a calzone with semi-soft fior di latte mozzarella, organic egg and smoked scamorza curd cheese (990 baht).

The second outlet of Pizza Massilia continues to offer Italian homestyle fare.

The truffle is to be shaved at the table on a piping-hot, freshly baked, cut-open calzone. The calzone is then closed to give a gentle warmth to the luxurious fungi so that it will release the fragrance. Eat it when it's hot and the yolk still runny; I guarantee you will reach culinary cloud nine.

Other than pizza, the menu features a decent variety of main dishes cooked -- or at least finished up -- with wood-fire heat.

The kitchen uses an elaborate domed brick oven, a product of fine craftsmanship by world-famous Italian oven-maker Stefano Ferrara, for everything from pizza to steak and seafood, sometimes even pasta.

Among the best-selling pasta options is the lobster angel hair (1,790 baht). It's a hefty plate of baked whole Canadian lobster with home-made angel-hair pasta, organic cherry-tomato sauce and fresh herbs. The firm and flavoursome meat of the crustacean enhanced the fresh pasta, which exhibited a pleasingly delicate consistency rather than a bite-resisting mouthfeel.

Linguine pasta with sautéed clams in white-wine sauce (490 baht), meanwhile, is equally popular and worth having.

For a main meat course, go for the 400g Australian wagyu rib-eye (1,790 baht), if you don't plan on sharing your steak with your dining companions.

Otherwise, for a fun-filled communal feast, a gigantic platter of tomahawk (390 baht per 100g) is highly recommended.

The bone-in rib cut is represented by Australian wagyu beef with a marbling score of 5. It is marinated with garlic, rosemary, thyme and olive oil before being baked at very high heat in the pizza oven. The medium-cooked steak, one of the most tender tomahawks I've had so far, was simply seasoned with salt and tasted impeccable. Artisan gourmet French mustard is also on offer, together with Italian volcanic salt, Himalayan salt and French fleur de sel.

The wood-fire-grilled, bone-in Australian wagyu steak.

If you have to choose only one dessert to wrap up your meal, go for citron givre (290 baht), a sweet delicacy that is as simple, authentic and stimulating as its savoury counterparts.

The lemon, from the coastal Italian town of Amalfi, is confit in syrup for up to five days until the rind is thoroughly candied and becomes soft and edible. The fruit is hollowed out and served with home-made lemon sorbet and crumbled pistachio fillings.

Meanwhile, fans of traditional sweets won't regret having the tiramisu (290 baht), one of the most delicious in town, and le baba (290 baht), an old-style rum-soaked cubed cake with zabaione cream and vanilla ice cream.

The pizzeria has a lovely al fresco dining garden and a small private room catering to various dining preferences. Service was done with efficiency and cordiality by English-speaking Thai staff.

The restaurant is currently open only for dinner. Lunchtime operation will start on July 1.

Canadian lobster with angel-hair pasta, organic cherry-tomato sauce and fresh herbs. Photo: Somchai Poomlard

Calzone with French summer truffles, semi-soft fior di latte mozzarella, organic egg and smoked scamorza curd cheese.

The vegetarian rocket-salad pizza.

Location

1/8, Soi Sukhumvit 49, sukhumvit Rd., Khlong Tan Nuea, Watthana, Bangkok 10110 Thailand

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