The real Italian taste in Chiang Mai

Are you looking for some authentic and delicious Italian food? Stop your search then, because you found the right place!
Casa is a little cozy restaurant in the Old Town, run by an Italian chef and his thai wife, with an informal and welcoming atmosphere.
We offer a huge choice of dishes (pasta, pizza, risotto, gnocchi, salads, meat, fish, desserts...) coming directly from the various Italian traditional and regional cuisines, cooked with first quality ingredients and all our passion, to satisfy every desire.
And don't forget our Thai selection. That too is a "must try".
To discover more, click the button below.

Who we are

We are a couple italian/thai that in 2014 decided to come to live here in Chiang Mai and run a little restaurant. We thought that, despite the thousands of restaurants the city already had, we could find a little place for us too.
Easier said than done, of course. But we have on our side our passion, our stubbornness and, last but not least, our expertise.
Our mission is to serve you some good food, while trying to make you reflect on a different and more sane approach to food, where pleasure meets health and a fair and solidal economic model.
Alberto is the chef in charge of Italian food, and the «casaro» and «norcino» (cheese and cold cuts/charcuterie maker). Sometimes takes care of the marketing and of the informatic systems, but in the evening it's easy to find him in the restaurant room welcoming the customers.
Lic is the chef in charge of Thai food, the responsible of the kitchen and the co-manager together with the husband.

Open Monday to Saturday / 11.00 to 21.30
Sunday closed

Our philosophy

genuine, fresh, top-shelf and/or homemade ingredients.
respect for the ingredients and their proper cooking times and modes.
knowledge of the territory, of its resources, and support to the local producers.
experience, experience and experience again...
all our passion for a job that we truly love.

Fattoria

Our new brand of artisanal food products.
You can find cheese, cold cuts, charcuterie and fresh homemade pasta.
Everything is produced following the Italian traditions and using the classic artisanal techniques and tools.

Gallery

Menu dishes, ingredients, moments of life of the restaurant.

Stories of Italian food

Origin, etymology, curiosities, secrets about Italian ingredients and recipes.


The humble origin


Bruschetta is one of the foods with the most humble origin ever. And the fact that has become one of the symbols of the Italian cuisine in the world should make us think about how so often simplicity is a winner.
Bread has always been an important component of the basic foods, especially for the poor people who couldn’t have any access to more sophisticated and expensive resources. This was true at the times of the Roman Empire, when bread was the centre of the supplying system, as well as in our times where its distribution in the warzones can still make the difference between life and death for thousands of people. Since the diffusion of wheat, bread has been one of the biggest means in the hands of governments to control the masses.
Nowadays, especially in the advanced countries, it is often seen as a complement in the normal daily diet, but centuries ago most of the people worked hard just to gain a portion of that cooked mix of flour and water. And it was only around the 12th century that every family could have access to a public oven where could bake their own bread, while the luckiest ones had a private one at home.
Anyway for many centuries, bread was prepared and baked once a week, and the problem of preserving it until the end of the week was a serious one. One the various strategies, probably the easiest one, brought to the origin of bruschetta. Yes, because an elementary way to extend the life of the old bread is just to toast it.
In the central regions of Italy this habit encountered the common use of olive oil and the wide presence of garlic. So, with a lot of different local names, bruschetta came to us.


The name


The name “bruschetta” (please pronounce “sche” as “ske”, as in Italian “ch” is always “k”) comes from an ancient word of the Roman dialect, today currently used even in the modern Italian language. In this dialect the word “bruscare”, a verb, meant a mix of “to toast”, “to scorch” and “to burn”. This is natural if you think to the difficulty to toast uniformly the slice of bread in all the old traditional ways (mainly in the fireplace, but also in the oven or on a pan over the fire). For this reason the slice of bruschetta is not only toasted, but got to have those burnt zones (especially along the borders) that give it its peculiar taste. Without these burnt zones bruschetta is not a well done one. It’s the case when you haven’t to look for perfection, also perfection is not actually wanted. And in the end the slight touch of burnt perfectly complements the intense flavors of olive oil and garlic, creating a perfect harmony.


Traditions and modernity


There are many local versions of bruschetta, even if the basic recipe is always the same. A slice of bread, preferably an old one, toasted in some way, rubbed with garlic, and topped with olive oil. A sprinkle of salt and that’s all.
In Tuscany it’s called “fett’unta” (“oily slice”), in Piedmont “soma d’aj” (“load of garlic”), in Calabria “fedda ruscia” (“scorched slice”), but it’s practically the same preparation. Only the kind of local bread can slightly change the result. In the particular case of Tuscany, the bread is called “pane sciocco” (literally “dumb bread”), a particular kind of bread without salt, born in Florence and nowadays used in Tuscany and Umbria, that has a curious origin. It was born as a consequence of the fights between Pisa and Florence in the 12th century. In that time Pisa raised the price of salt to an unreasonable level, blocking de facto the supply of the precious resource to the town of Florence. The people of Florence didn’t lose heart, and began making bread without salt, giving birth to a traditional variety that is still widely used today.
In the end “bruschetta” arrived to the modern age ready to become a perfect canvas for the creative Italian cuisine.
The first fundamental contribution came from Naples with its tomatoes that still are the best companions, together with basil, for our beloved slices of “bruschetta”. Today most of the restaurants in Italy serve bruschetta in many versions, from the basic one, to that with tomatoes, to those with a wide choice of toppings as olive paste, truffle paste, artichoke paste, every kind of grilled or marinated vegetables, beans and more and more.
An important tip: don’t be frugal with garlic. Maybe it’s not so “social”, but it has a lot of healthy properties, besides the typical tasty touch that a good bruschetta cannot miss.

Our way

No wifi, only good wine


When you come to eat to Casa, food is at the center of the world, and people after food.
We want that our customers spend a nice social time with the friends at their table, enjoying our dishes, maybe drinking wine.
We don't want to see our customers entangled in the net, with their nose on their phones and tablets, far from the feelings and the emotions they can experience eating our food, sitting with their friends.
That's why we don't provide any wifi service in our restaurant, so we hope to discourage a behaviour that we think so disheartening.

Every food has its own wine


«Ever tried. Ever failed. No matter. Try Again. Fail again. Fail better.»
(Samuel Beckett)

Wines are a whole world apart.Nobody can really claim to know everything about them, probably not even the best sommeliers.Who comes from countries like Italy or France is probably favoured by the familiarity they have with wines.
So, how can you manage to choose the right wine for the dishes you just ordered?
No problem.There are a few general rules that can help you to facilitate the choice.We can help you with that.Furthermore, it's like a big game that can be played on a "try and fail" basis. The goal is to fail better and better...

...and finally a good coffee


«Il caffè è il balsamo del cuore e dello spirito.»
Coffee is the balm for the heart and the spirit.
(Giuseppe Verdi)

A popular slogan in an Italian commercial of many years ago said: «Coffee is a pleasure. If it's not good where's the pleasure?»
Our coffee isn't only good, but it's also a «good deed».
Yes because, beside being an international award winner, it's produced in the province of Lampang by the people of the local hill tribes supported by the Catholic Centre “Mary Queen of Peace” that provides the machinery needed for the manufacturing.
Adopting this coffee we intend to support this project and all the people involved, and in the same time give to our customer the pleasure of a true Italian style coffee.

Discover Caffè Bruno

Italian restaurant tips

An authentic Italian restaurant has some unwritten rules. It's perfectly logic that many non-Italian people don't know many of them. So we have tried to compile a list of these rules for you. It's a list in the middle between the serious and the humorous, to be read with the necessary irony, even though they represent a real "Italian restaurant experience".

#1 - No ketchup or tabasco or any prepacked sauce over pasta or pizza

Never!

#2 - Don't ask for changes in recipes if not strictly necessary

Recipes come from a tradition or from an accurate balancing due to the chef. Those that come from the tradition are the result of years and years, sometimes centuries, of try and fail and variations and corrections and improvements. If there is anything in a recipe that you want to change, probably that is not the right dish for you, and you’d better consider changing your choice instead. Obviously any change request due to allergies or intolerances will be surely considered.

#3 - Don't ask for food ready in 5 minutes

In an authentic Italian restaurant (as in any proper restaurant) all dishes are prepared to order, and need the right time to be correctly cooked (less for pizza, more for risotto…). Good restaurants are not fast foods, and don’t use frozen ingredients or pre-assembled ones if not strictly necessary. If you like microwaved food a good restaurant is not the place for you.

#4 - Why ask the staff to cut your pizza for you?

If you can cut a steak with your knife, then there’s no reason why you cannot do the same with your pizza. Moreover cutting it by yourself let you choose for a slim or a big slice, with more or less crust or toppings. In the end it’s part of enjoying your pizza. And, by the way, in any pizzeria in Italy you would never have your pizza served already cut.

#5 - Spicy food has to be spicy

Spicy food often can be adjusted to the taste of the customer, but asking for a “Pizza alla diavola” or “Spaghetti aglio olio e peperoncino” or “Spaghetti all’arrabbiata” with no chilies makes really no sense. Some recipes are born around chilies, their flavour and their spiciness, and without them would lose completely their nature.

#6 - Never drink Cappuccino or Coffee during the meal

While with pasta dishes water is recommended or (better) a proper wine, pizza is perfectly paired by a refreshing beer. Cappuccino is usually consumed only for breakfast, and a good coffee (espresso and not american) is highly recommended, but only at the end of the meal.

#7 - Don't spend your time with your smartphone or tablet while your food is hot in front of you

Every dish must be eaten as hot as possible to preserve the taste and the texture. Anyway having a good social time with your table mates while eating is highly recommended.

#8 - Spaghetti and Risotto are not side dishes

They have to be considered as main dishes and not eaten besides other food. The only exception is for the "Ossobuco alla milanese" that is traditionally paired with "Risotto alla milanese"

#9 - Not every Italian food is really Italian food

There’s lot of food around the world that bring the title “Italian” or the colors of the Italian flag (Italian soda, Italian seasonings, some soap-tasting parmesans…), but very often have nothing to do with Italian food. That rubbery thing covered with tons of low quality cheese and toppings you can find in the big franchises like Pizza Hut or Pizza Company (and in many other places too) shares only the name with the real Italian Pizza. “Spaghetti Alfredo”, “Spaghetti with Meatballs” or "Chicken parmesan" are never to be found in a true Italian restaurant, and Italians know them only by American movies.

#10 - Calling things with their names

If you want the most classic and famous pizza, you have to order a "Margherita". If you order a "Margarita", you'll end up drinking a good tequila based cocktail.