Traditional is Trendy in Angelo’s Factory Kitchen

An interview with Italian chef Angelo Fracchia
February 2011

Italian chef Angelo Martin Fracchia has begun baking some of the freshest, genuine Italian pastas and pizzas in Patong, and he knows a few secrets on making perfectly crispy fresh-baked pizzas.

Angelo is a pure-bred Italian with a passion for traditional perfection when it comes to experiencing real Italian food, and as Resident chef at the Factory Kitchen restaurant at the Factory Bar, he’s manufactured a mouthwatering menu of classic Italian focaccia breads, pastas, pizzas and chocolate desserts.

“Fresh is best” for Angelo, who insists on using only the freshest ingredients and making the sauces, pastas and pizza dough in the traditional way, by hand, and secretly using special ingredients and preparation techniques to recreate the fresh, seasonal flavours of his homeland.

[chef Angelo] “Making healthy food is very important to me. We make the pasta and sauces by hand at Factory Kitchen, using only fresh ingredients. That and perfect timing, plus a handful of secret ingredients, are the most important parts of our preparation”.

“We use fresh tomatoes every day to make the bolognese and other sauces. The pastas and dough are made daily from the best flour, and we use only extra virgin olive oil for cooking in the Factory Kitchen”.

Chef Angelo marinades meats overnight and spends four hours a day making the sauces. His secret pizza recipe is based on the traditional pizza-baking methods of central Italy to create slim and crispy pizza crusts, but he has perfected a secret way of making thicker and more flavourful pizza crusts with balanced crispiness.

Pasta classics on the Factory Kitchen menu include Spaghetti Bolognese; Cabonara; Seafood; and Salami and Feta Cheese.

The long list of pizzas has the usual Italian classics, like Capricciosa and Quattro Formaggi, plus a plethora of fusion creations, such as the spicy Mexican pizza with home-made taco sauce; and the Factory Special topped with salmon, sun-dried tomatoes, rocket leaves, onion and mozzarella cheese.

Factory Kitchen customers love the Meat Lovers pizza with salami and the Capriccosia with ham, bacon, mushrooms and garlic – and the selection of six spicy pizzas goes down a treat.

Chef Angelo has also created a contemporary selection of gourmet vegetarian pizzas for the Factory Kitchen. The Vegetariana is an exotic combo of avocado, palm heart, mushrooms and fried vegetables with egg; and the Emma – with blue cheese, artichoke, walnuts, garlic and fresh basil – is a wholesome special treat.

Chef Angelo’s extensive knowledge of creating nutritious vegetarian dishes comes from running a vegetarian restaurant in Spain, where the meatless menu was a list of healthy dishes, but his passion for genuine Italian cuisine goes much farther back – to his Italian ancestral roots.

Angelo’s grandparents moved to Argentina from their countryside home in Piemonte, in the north west corner of Italy, to escape oppression during World War II. There, they continued their farming traditions.

Angelo’s Italian parents met and married in Argentina. They bought land in Patagonia and raised Angelo on the farm, where he learned and loved the traditional way of life, living off the land among farm animals, orchards and vineyards; However, Angelo comes from a family of innovators.

His grandfather was the first food producer in Italy to invent a way to refrigerate fresh produce and preserve virtually all its freshness throughout the year, making the Fracchia family well-known as forward-thinkers in the food industry.

You can experience Angelo’s Italian legacy at the Factory Kitchen from 4pm until 10pm at the Factory Bar, on the corner of Bangla Road, near Jungceylon.

And as for Angelo’s perfect-pizza-crust secrets: the only way you’ll find out is to try them out.

Factory Bar

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