When the spaghetti carbonara plate was served, chef Federico Pinzi was shocked by the way the Vietnamese restaurant adapted Italian dishes.
Federico Pinzi (Feder), owner of an Italian restaurant in District 2, Ho Chi Minh City, expected a plate of Italian-flavored spaghetti with a traditional cream sauce made from eggs, cheese and pancetta (bacon). However, what he received was a “odd version” with a slightly pasty, flavorless cream sauce and garnished with peas. Feder politely called the chef to discuss traditional Italian food.
Not only spaghetti carbonara, pizza is also varied. For example, pizza Margherita is the most basic of Italian pizzas, consisting of tomatoes, fresh basil and just the right amount of cheese. In Vietnam, many places make this dish with reduced acidity, increased sweetness and lots of cheese. Feder understands that Vietnamese people like spinning cheese, which creates a beautiful effect when eaten.