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Published on November 28, 2007

Talk about a serendipitous pairing - savoury biscotti and wine - the result of an agreement early this month between Buongiorno and Italasia Trading (Thailand).

Now, thanks to Buongiorno and Italasia, you can enjoy "Alberto" red-wine biscotti with Banfi Chianti Classico, "Zio Frate" mixed-herb biscotti with Italasia's Planeta Chardonnay and even "Ludovico" red chilli biscotti with Pasqua Valpolicella Superiore "Sagramoso".

The agreement, says Buongiorno owner Enzo Peroni, is a perfect way to enjoy good wine and unique biscotti. Through his restaurant, Cafe Buongiorno, the Italian businessman has been offering biscotti and other fine Italian dishes to the Thai dining public for over nine years.

The biscotti, he says, are unique, with recipes contributed by members of his rather extensive family. Crispy and tasty, the savoury biscotti are fine accompaniments to particular wines, which he selected with Italasia managing director Chakrit "Max" Benedetti.

Max himself is enjoying this unique agreement.

"Good wines, good biscotti - it's a perfect combination," he says.

As the third generation (the company was founded by his grandfather, Othello Benedetti, over 40 years ago), Max treads a fine line between traditional and modern and between the Italian and Thai culinary cultures.

Check out, for instance, "Luigi" black pepper biscotti paired with Italasia's apple lychee-tini, which was developed especially with Thai tastes in mind. With Max's guidance, Italasia brand development manager Jaimie Carr created it himself - 45ml of Russian standard vodka, 15ml of Monin lychee syrup, 30ml of apple juice, topped with soda and garnished with lychee.

Its sweetness tempered by the vodka, this lychee-tini has a fresh taste, especially with the black-pepper biscotti and melon wrapped in Parma ham.

Max took over the family business seven years ago, when his father passed away and when he had just graduated from the University of Arizona in the US.

"The first thing I realised was that I had a lot to learn," he smiles. "All the people in my company came with lots of experience and I had to learn to listen."

Yet, he has brought with him a certain flexibility, enabling him to launch this unique agreement, under which Italasia is distributing Buongiorno's savoury biscotti to upmarket supermarkets, as well as Italasia showrooms in Chiang Mai, Phuket, Pattaya and Samui.

By the second quarter next year, Italasia will be distributing biscotti to hotels and restaurants. With this agreement, says Peroni, Buongiorno expects to be distributing at least 30,000 pieces of biscotti per month next year.

In addition, while both Buongiorno and Italasia have their own holiday gift baskets, they will be offering special gift baskets with perfect pairings of biscotti and wine.

Also under the agreement, Peroni is providing training to Italasia staff, not only to teach them how to market the Buongiorno biscotti but also how to improve their work efficiency.

Peroni already lectures at Chulalongkorn University on Italian culture and lifestyle. For him, biscotti and wine are an essential part of the traditions of his home country.

"The opportunity to enjoy  fine tastes with friends, to relax, to laugh - this is the Italian experience," he says.

As for the agreement, there is one last point.

"We have an agreement to continue the agreement," Max smiles.

Laurie Rosenthal

 The Nation