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Italian
Restaurant - Koh
Chang Thailand
- I buoni a nulla
If
you are missing a good Italian plate of pasta or a pizza,
this is the perfect place to stop and enjoy the good Italian
cooking, probably nothing of sophisticated, but what the restaurant
I BUONI A NULLA offers is quality, freshness and experience.
The
restaurant is located in Koh Chang, marvelous tropical Thai
island, close to Cambodia.
The
two managers are young, but not professionally, working from
several years in the food field, as in Italia as abroad (Denmark,
Spain, England, Germany, France ...) they are ready for every
request, offer a fish menu on order, cakes and homemade pasta,
everything at disposal of the customer to make let him in
a paradise of flavors as if he was in the beautiful Italy.
On
demand can be organized happening of different kind, as
•
Parties (Jo is also a good DJ)
•
Banquets
•
Receptions
Great
Italian Food in Koh Chang island.
Particular attention is posed in the choice of the ingredients,
always healthy and traditionally made, below some of the specialties
that is possible find in the restaurant:
•
Ravioli filled with Duck
•
Fresh Lasagne
•
Tagliatelle Prawns and Asparaguses
•
Tiramisu'
•
Sangria
•
Bruschetta
•
Homemade Bread
The
restaurant is located in a very quiet area with wide spaces
at disposal, company, cheerfullness and good music are never
missing.
When
you are in this area, come to see I BUONI A NULLA,
a little oasis of Italy in Thailand.
See
you soon.
P.S.
We also have motorbikes for rent.
Marco
Cerani, was born in Legnano (MI) the 3rd of April
1985, he attended the ’Istituto Alberghiero “E. Maggia” of
Stresa, famous school on the Maggiore lake, where obtained
the certificate in year 2004 as Technician in Food Services.
During the summer 2001 attends a stage in the Rimini's National
Hotel where he is hired until the beginning of the school
year. During the holidays of the successive year come back
to work in Rimini at the Ardea Hotel. On fourth year the Institute
proposes him a a stage in the restaurant "De Pisis"
of the ’Hotel Bauer in Venice where after he is hired until
half of September. Learns techniques of creative cooking from
executive chef Giovanni Ciresa and specializes especially
in pastries. After the studies come back to work in the famous
and exclusive hotel on the Canal Grande where get a remarkable
culinary experience. Subsequently moves to Trentino at the
Castel Toblino Restaurant where works with the chef Stefano
Bertoni and is responsible of the pastries area. After that
moves to Denmark (Veeback) La Vela Restaurant, where the friend
Joselito, that worked with him in Trentino joins him. Finally
Marco reach Jo in Thailand, and together decide to throw themselves
in a new adventure, opening an Italian Restaurant "I
BUONI A NULLA" on KOH CHANG island.
Joselito
Ierardi,
was born in Oggiono (Lecco) 22th of June 1980.
Hi
boys, I am Joselito: after many work experiences across Europe
and Italy, am arrived to this new adventure a bit out of the
world.
After
the school, I have worked in France precisely in Cannes, in
Germany, in England both in Liverpool and London.
After
I came back in Italy in Italia at the restaurant Castel Toblino,
famous in Trentino where I knew Marco.
The
successive year, the experience in Denmark at the Restaurant
"La Vela".
Now
I am in company of my partner, ready for the opening in Thailand
of the restaurant "I BUONI A NULLA" ... a name,
a program.
Come
to see us, we are waiting for you with great affection and
delicious dishes…
Bye
and enjoy your meal!!!
Menu
Antipasti
- Starters
Bruschette
Aglio.
Garlic, bread. = 80
Pomodoro, basilico. Tomato, basil leaves. = 100
Pomodoro, mozzarella. Tomato, mozzarella cheese. =
120
Mozzarella, acciughe, origano. Tomato, basil leaves.
= 130
Insalate
Verde.
Green salad leaves. = 100
Mista. Tomato, carrots, cucumber, green salad leaves.
= 160
Di tonno. Tomato, carrots, cucumber, green salad leaves,
tuna. = 180
Caprese. Mozzarella, fresh tomato, oregano, olive oil.
= 220
Altri antipasti
Tagliere
affettati misti. Mixed italian cold cuts. = 350
Antipasto Buoni a Nulla. Che varier? a piacere degli
chef. Depending on the chefs. = 350
Carpaccio di manzo. Beef carpaccio, parmesan cheese,
olive oil, black pepper.
Cocktail di gamberi. Shrimps. = 220
Gamberi alla mediterranea. Prawns, olives, capers,
oregano, tomato.
Primi
– First Courses
Pasta:
Spaghetti, Penne, Farfalle, Linguine, Bucatini.
Aglio
e Olio. Garlic, olive oil, chili. = 180
Al Pomodoro. Tomato. = 200
Alla Carbonara. Bacon, eggs, parmesan cheese. = 230
Al Tonno. Tuna, capers, tomato. = 230
Alla Bolognese. Meat sauce. = 230
All'Arrabbiata. Garlic, olive oil, tomato, chili. =
230
Alla Puttanesca. Capers, anchovies, olives, chili,
tomato. = 280
All'Amatriciana. Bacon, onions, black pepper, tomato.
= 230
Alla Boscaiola. Bacon, mushrooms, cream, tomato. =
250
Al Gorgonzola. Whipping cream, blue cheese, black pepper.
= 250
Panna e Prosciutto. Whipping cream, ham, black pepper.
= 240
Al Salmone. Whipping cream, salmon fish. = 280
Gamberi e Zucchine. Prawns, zucchini. = 230
Pasta Fresca
Ravioli
d'Anatra. Filled with duck and ricotta cheese, seasoned
with butter and aromatic herbs sauce = 300
Lasagna. Bolognese rag?. = 300
Cappelletti con ripieno di Ragu' Bianco. Filled with
beef, pork and ricotta cheese seasoned cherry tomatoes and
saffron sauce. = 300
Tagliatelle Gamberi e Funghi. Prawns, mushrooms, cherry
tomatoes and herbs. = 300
Secondi
– Main Courses
Cotoletta
alla Milanese. Pork chop breaded with french fries. =
250
Cordon Bleu. Pork chop breaded, filled with mozzarella
cheese and ham. = 280
Scaloppine ai Funghi. Pork escalope with mushrooms.
= 250
Scaloppine al Gorgonzola. Pork escalope with Gorgonzola
Cheese.= 280
Scaloppine al Vino Bianco. Pork escalope with white
wine sauce. = 250
Scaloppine al Limone. Pork escalope with lemon sauce.
= 250
Scaloppine alla Pizzaiola. Pork escalope with anchovies,
tomato, black olives, capers, oregano. = 280
Tutti
i secondi sono serviti con patate fritte o insalata mista.
Every main course is served with french fries or mix salad.
Pizze
Bianca.
White pizza with oregano, olive oil, black pepper. = 150
Marinara. Tomato, garlic, oregano. = 200
Margherita. Tomato, mozzarella cheese, oregano. = 220
Pugliese. Tomato, mozzarella cheese, onion. = 220
Romana. Tomato, mozzarella cheese, anchovies, capers.
= 240
Prosciutto. Tomato, mozzarella cheese, ham. = 240
Prosciutto e Funghi. Tomato, mozzarella cheese, ham,
mushrooms. = 260
Hawaii. Tomato, mozzarella cheese, ham, pineapple.
= 260
Tonno e Cipolla. Tomato, mozzarella cheese, tuna, onion.
= 260
4 Stagioni. Tomato, mozzarella cheese, peppers, mushrooms,
ham, olives. = 280
Salame. Tomato, mozzarella cheese, Italian salami.
= 280
Salame e Peperoni. Tomato, mozzarella cheese, Italian
salami, peppers. = 280
Salame Piccante. Tomato, mozzarella cheese, Italian
spicy salami. = 280
Diavola. Tomato, mozzarella cheese, Italian spicy salami,
fresh chily. = 280
Mediterranea. Tomato, mozzarella cheese, olives, oregano,
fresh tomato. = 280
Gamberi. Tomato, mozzarella cheese, prawns. = 280
Mare e Monti. Tomato, mozzarella cheese, prawns, mushrooms,
ham. = 300
Calzone Farcito. Tomato, mozzarella cheese, mushrooms,
ham. = 260
Dolci
Dolce
della Casa.
Che variera' a piacere degli chef. Depending on the chefs.
= 150
Bevande
Bibite
– Soft Drinks
Acqua.
= 25
Soda. = 25
Coca cola. = 30
Fanta. = 30
Fanta Verde. Green Fanta. = 30
Fanta Rossa. Red Fanta. = 30
Sprite. 30
The al Limone. Lemon iced tea. = 30
Succo d'Arancia. Orange juice. = 60
Succo d'Ananas. Pineapple juice. = 60
Birre
- Beers
Chang.
= 60
Singha. = 70
Tiger. = 70
Vino
- Wine
Rosso
della casa. House red wine. Al bicchiere (Glass) = 100
, 1/2 litro ( 1/2 liter) = 340
Bianco della casa. House white wine. Al bicchiere (Glass)
= 100 , 1/2 litro ( 1/2 liter) = 340
Merlot Rosso. Red wine. Al bicchiere (Glass) = 120
, 1/2 litro ( 1/2 liter) = 420
Chardonnay Bianco. White wine. Al bicchiere (Glass)
= 120 , 1/2 litro ( 1/2 liter) = 420
Bevande
Calde - Hot Drinks
Caffe'.
= 50
Cappuccino. = 70
The. Tea. = 50
Bevande
Alcoliche – Alcoholic Drinks
Sambuca.
= 100
Grappa. = 100
Montenegro. = 100
Johnnie Walker – Red label. = 100
Gin Tonic = 140
Bacardi Cola. = 140
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