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PATAZZO

Our craft.

Two things. Made by hand, cooked to order, served late into the night.

Floured hands stretching Neapolitan dough
Fresh potatoes pushed through a small manual lever fry cutter
01 — Our craft

Everything starts by hand.

01Neapolitan dough.

Flour, water, salt, yeast — and time. Proofed slowly, stretched by hand, the Neapolitan way.

02Potatoes, cut fresh.

Whole potatoes, peeled and pushed through a small lever cutter, one by one, every day. Nothing comes out of a bag.

Fries double-cooked in two fryer baskets
02 — Cooked twice

Twice cooked.
The Belgian way.

Double-cooked in beef tallow
01First, gently.

A first bath at low heat cooks the potato through until it is soft and creamy inside.

02Then, hot.

A short second bath, to order, for a deep golden, crisp shell — cooked in beef tallow, for a richer taste.

Prosciutto di Parma, confit tomatoes, fresh rocket and mozzarella on dark slate
03 — The ingredients

Fresh. Italian.
Nothing less.

Parma ham sliced thin, slow-cooked confit tomatoes, fresh rocket and soft mozzarella — the short list that fills every panuozzo.

  • Prosciutto di Parma
  • Confit tomatoes
  • Fresh rocket
  • Mozzarella
PATAZZO seal — Panuozzo & authentic French fries, Koh Samui04 — The panuozzo

The panuozzo.

Born in Gragnano, near Naples: pizza dough baked into bread, sliced open while hot and filled generously. Served on our Z sheet, made to be eaten standing up, at night.

A panuozzo cut in two on the PATAZZO Z-pattern sheet
Served on the PATAZZO Z sheet
05 — The cone
01The fries fall in.

Straight from the fryer into our square, matte black cone — upright, so they breathe and stay crisp.

02The sauce has its own room.

An integrated sauce pocket at the back. One hand free, no dipping pot, no mess.

03Then, the cheese.

Melted cheese, poured to order over hot fries. Slowly.

06 — House sauces

Five sauces.
All made in-house.

Five house sauces in black bowls: Andalouse, Algérienne, truffle mayonnaise, ketchup and the PATAZZO signature sauce
  1. AndalouseCreamy, sweet pepper, a hint of tomato
  2. AlgérienneSpicy, smoky, with harissa
  3. Truffle mayonnaiseSilky, with black truffle
  4. KetchupThe classic, rich tomato
  5. PATAZZO signatureOur own recipe
07 — Toppings

Cold or hot.
Your call.

Fries in the PATAZZO cone topped with freshly grated Emmental and Grana Padano
Cold, freshly gratedEmmental or Grana Padano, grated over hot fries.
Fries in the PATAZZO cone under melted Raclette and Cheddar
Hot, meltedCheddar or Raclette, melted and poured to order.