The September 18–30 Maestri della Tavola collaboration at Riva del Fiume pairs the Sestogusto founder with Executive Chef Andrea Accordi, with Prete in Bangkok for lunch and dinner on September 18 and 19.
Maestri della Tavola: From Torino to Bangkok brings Massimiliano Prete’s contemporary pizza menu to Riva del Fiume from September 18 to 30, 2026.
- Maestri della Tavola: From Torino to Bangkok runs at Riva del Fiume from September 18 through September 30, 2026.
- Massimiliano Prete joins Executive Chef Andrea Accordi and the restaurant team in person for lunch and dinner services on September 18 and 19; the special menu remains available after his visit.
- The collaboration centres on naturally fermented dough and includes the jointly developed SopraSotto alongside classic and contemporary pizza interpretations.
- Four Seasons’ dedicated event menu lists pizzas from THB 750 to THB 1,600 before a 10% service charge and applicable government tax, and notes that vegan, gluten-free and lactose-free alternatives can be requested.
(NEWS) BANGKOK, Thailand, 2026-Sep-19 — /Travel PR News/ — A two-week guest-chef programme is bringing a Turin-focused take on contemporary pizza to Bangkok’s Chao Phraya River. Massimiliano Prete, founder of Sestogusto Torino, is collaborating with Executive Chef Andrea Accordi on Maestri della Tavola: From Torino to Bangkok at Riva del Fiume Ristorante, the riverside Italian restaurant at Four Seasons Hotel Bangkok at Chao Phraya River.
The limited menu runs from September 18 through September 30, 2026. Prete is in Bangkok for lunch and dinner services on September 18 and 19, working with Accordi and the Riva del Fiume team before the collaboration continues without him through the end of the month.
The residency is built around Prete’s focus on dough and fermentation rather than a simple transfer of familiar pizza combinations. On his own website, the chef describes himself as a lievitista — a specialist in leavened doughs — and says his work combines pizza tradition, pastry precision and continued research into fermentation. That approach gives the Bangkok menu a clear technical identity while tying it to Sestogusto’s Turin roots.
A menu moving between Italian regions and contemporary techniques
The collaboration opens with SopraSotto, a signature pizza developed jointly by Accordi and Prete. It combines culatello fiocco, onion jam, Pecorino Fondatore, girolle mushrooms, Senise pepper and ’nduja on naturally fermented dough.
Other pizzas draw from ingredients and dishes associated with different parts of Italy. La Chorizo e Acciughe combines Vesuvian cherry tomatoes, chorizo, Cantabrian anchovies, Sicilian oregano and fior di latte; La Trota brings together smoked trout, potato and chive pesto; Zucchine alla Scapece interprets the southern Italian courgette preparation in pizza form; and La Bufala uses Vesuvian cherry tomatoes, buffalo mozzarella and Datterini tomato components.
The contemporary section pushes further from conventional pizza formats. La MarinAria layers tomato, Taggiasca olives and garlic; Il Gambero Rosso combines Sicilian red prawns, stracciatella and a corn-and-sunflower-seed dough; Vitello Tonnato translates the Piedmontese veal-and-tuna classic into the format; and Sant’Ilario pairs burrata, 24-month-aged prosciutto crudo and fresh black truffle.
Prete describes pizza as “a living expression of craftsmanship,” a phrase that fits the menu’s emphasis on dough structure and ingredient combinations rather than novelty for its own sake.
Prices, cocktails and the riverside setting
The dedicated Four Seasons event menu lists the pizzas from THB 750 to THB 1,600, with SopraSotto priced at THB 1,500. Prices are subject to a 10% service charge and applicable government tax. The restaurant also states that specially curated vegan, gluten-free and lactose-free menus can be requested.
Cocktails have been developed alongside the food, including Looks Like a Tiramisu, Italian Sangria, Whiskey? No, Grappa! with Grappa Poli “Elegante,” bergamot and lime, and Essence of Tomato, a martini-style drink built around tomato water.
The collaboration fits naturally into Riva del Fiume’s existing format. Four Seasons describes the restaurant as an Italian dining room serving handmade pasta and wood-fired Neapolitan pizza on the Chao Phraya River; its current restaurant page also lists Two Forchette recognition in the Gambero Rosso Ristoranti d’Italia Guide for 2025 and 2026. The visiting-chef menu therefore extends an established pizza and Italian-food programme rather than functioning as a stand-alone pop-up.
Riva del Fiume lists lunch from 12:00 noon to 2:30 pm and dinner from 6:00 pm to 10:30 pm. Reservations and further information are available by calling +66 (0) 2 032 0885, using the FS Chat App, or visiting the Four Seasons Hotel Bangkok website.
