UDON SOCIAL

Dropped by today at 11am,was sending LINE messages to Vittorio but were not being read,thought he might have kicked the bucket but he was busy updating parts of the restaurant,menu is the same that was offered from ud town,chose angel hair spaghetti with mussels and takeaway sausage pizza with extra chilli for the wife,checkbin 500 baht,no corkage fee,gave higher than normal tip as he put extra couple of mussels on my dish,bless his cotton socks.
Opening time 11 am,used to only open in evenings but, since so much competition out there for Italian food, needs extra hours for opening,Andrea helping out more an more in the kitchen.

Not the best pictures today,auto focus on the mobile playing up

Always courtesy free water,I always ask for any bread to mop up my plate,they seem to oblige,did not eat the whole bread in the photo,just a few slices,as the Italians say 'fare la scarpetta'

that pizza looks like a genuine large size / 8 slice
prices very reasonable 250฿ for sausage ? bargain

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Popped in today as wanted to try his 50cm pizza offering,3 toppings,599 baht,he does do 100cm pizza with 6 toppings also but since am one person slightly too much to eat in one sitting ,899 baht,Thais ordered it for family groups.
Ordered extra water at 20 baht,always get free glass.very relaxed time,good ole natter with Vittorio.Mentions his old restaurant in Mill Place has now been taken over by a German,due to open sometime this month,not seen anything on internet about this.

Wood oven cooked the pizza in quick time 5 mins,3 toppings were ham n mushroom,pepperoni n mushroom and salmon,parma ham and rocket salad.Salmon and parman ham and rocket of course applied after the rest done,capers added also.

Popped in today for some food,Caprese 300 baht and roast pork 3 slices 300 baht,Vittoriuo daughter birthday next Tuesday but today passed on best wishes

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Vittorio birthday on Saturday,pictures in his FB above,did pop in to wish him well at 70 at lunchtime as not mad on evening parties,thought he was older

",thought he was older "
me too ;o)

HBD jetdoc for today and since you mentioned a short time ago about anchovies,chanced my luck with Vittorio today as he was born in sicily to make me a Sicilian style pizza today , he used anchovies,capers,black olive,mozzarella,tomatoes and red onion
Was hoping for a thick spongy pizza but not his style,made a 14 inch thinnish crust option for me,paid him a fair price for that as not a menu item,managed to do a food swap with a UT member today there,much appreciated

Relaxed time as always,sicilian 2016 redwine to compliment the food,bless his cotton calzini for the effort