Four Seasons Hotel Bangkok at Chao Phraya River is serving a limited-edition menu by acclaimed Italian pizza artisan Massimiliano Prete at its elegant riverside restaurant, Riva del Fiume.
Running until September 30, 2026, Maestri della Tavola: From Torino to Bangkok brings Prete’s distinctive approach to fermentation and gastronomic pizza to the Thai capital. The founder of Turin’s Sestogusto has worked with Four Seasons Bangkok Executive Chef Andrea Accordi on a collection influenced by regional Italian cooking, seasonal produce and carefully developed doughs.
Prete personally joined Accordi and the Riva del Fiume team for lunch and dinner on September 18 and 19. Although his guest appearance has ended, the full collaboration menu remains available for the rest of the month.
The restaurant provides a riverside setting for the collaboration. Riva del Fiume Ristorante is the hotel’s Italian restaurant beside the Chao Phraya River, with handmade pasta and Neapolitan pizza from a wood-fired oven served in a light-filled dining room and on a tranquil waterfront terrace. It holds Two Forchette in the 2025 and 2026 editions of the Gambero Rosso Ristoranti d’Italia guide.
A collaboration between Turin and Bangkok
Accordi and Prete have used the menu to explore Italian flavours without treating pizza as a fixed or narrowly defined format. Piedmontese references sit beside ingredients associated with Sicily and Campania, while selected produce from outside Italy appears where it suits the composition.
“At Riva del Fiume, we are passionate about sharing authentic Italian cuisine and the stories behind it with our guests,” Accordi said in the hotel’s announcement. “Massimiliano’s approach is deeply rooted in tradition, yet constantly evolving through research and creativity. We are delighted to welcome him to Bangkok and introduce guests to a perspective on pizza that is both refined and deeply personal.”
That perspective has earned Sestogusto sustained recognition in Italy. In July 2026, 50 Top Pizza placed the Turin restaurant 13th among the country’s pizzerias and first in Piedmont. One month earlier, The Best Pizza Awards ranked Prete 26th among pizzaioli worldwide.
Massimiliano Prete’s approach to dough
Born in Salento and later established in Piedmont, Prete has a background that includes pastry as well as pizza. He opened Sestogusto in Turin in 2018, developing a menu around varied dough structures rather than a single house style.
His formats include crisp, highly hydrated doughs with extended fermentation and brioche-style bases designed for more elaborate toppings. Sestogusto also serves a 50-centimetre sharing pizza, a whole-grain Roman-style focaccia and seasonally changing versions of classic pizza.
“I am always reinventing new and different ways of creating doughs so that they are more digestible, lighter, and above all, taste better,” Prete says on his official website.
Prete combines traditional pizza-making with the control associated with pastry, including close attention to leavening, flour selection and temperature. His work has encompassed soft, thick, yeast-free and highly crisp bases, giving each topping combination a structure suited to its texture and intensity.
“For me, pizza is a living expression of craftsmanship,” Prete said. “Every dough, every ingredient, and every fermentation tells a story. I am honoured to share the philosophy of Sestogusto with guests in Bangkok alongside Chef Andrea Accordi and the team at Four Seasons Hotel Bangkok.”
SopraSotto leads the Bangkok menu
The collaboration begins with SopraSotto, a signature pizza created jointly by Prete and Accordi for Riva del Fiume. Naturally fermented dough supports girolle mushrooms, Pecorino Fondatore, culatello fiocco and sweet onion jam, with Senise pepper and the warmth of ’nduja added to finish it.
Vitello Tonnato translates one of Piedmont’s best-known dishes into pizza form. The original preparation pairs veal with a creamy tuna-based sauce, and its presence gives the Bangkok menu a direct connection to the region where Prete built Sestogusto.
Other pizzas look south. Zucchine alla Scapece reworks the Southern Italian preparation of courgettes, while La Bufala brings together buffalo mozzarella, Vesuvian cherry tomatoes and sweet Datterini tomatoes. La MarinAria takes a more restrained approach, using Taggiasca olives and garlic in a base of fresh tomato passata.
Seafood appears in several contrasting combinations. Il Gambero Rosso pairs Sicilian red shrimp with soft stracciatella, while La Trota uses potato, chive pesto and smoked trout. La Chorizo e Acciughe brings together tomatoes from Vesuvius, anchovies from Cantabria and Sicilian oregano, showing Prete’s willingness to source beyond Italy when an ingredient serves the finished pizza.
Sant’Ilario is topped with black truffle fresh for summer, aged prosciutto crudo and creamy burrata. Its rich ingredients make it a natural choice for sharing, especially alongside one of the lighter tomato-led pizzas.
Italian-inspired cocktails by the river
Riva del Fiume has extended the theme into a short cocktail collection of aperitivo-style drinks to accompany dinner on the waterfront terrace.
Looks Like a Tiramisu takes its cue from the Italian dessert, while Italian Sangria offers a fresh interpretation of aperitivo culture. The playfully named Whiskey? No, Grappa! mixes Grappa Poli “Elegante” with fragrant bergamot and lime.
Essence of Tomato is the most closely connected to the food menu. Served in a martini style and centred on clear tomato water, it echoes the fresh acidity of pizzas such as La Bufala and La MarinAria while keeping the drink light.
Four Seasons Bangkok’s growing dining profile
Set within Bangkok’s creative district, Four Seasons Hotel Bangkok at Chao Phraya River combines contemporary architecture with landscaped courtyards and broad river views. Its facilities include two infinity pools with controlled temperatures, a 35-metre lap pool and an Urban Wellness Centre.
The property was also placed third in The World’s 50 Best Hotels 2026. As covered in Wild Bay Co’s report on the 2026 ranking, Bangkok secured four positions through Capella Bangkok, Four Seasons Bangkok, Mandarin Oriental Bangkok and Aman Nai Lert.
Riva del Fiume sits within a wider hotel dining collection spanning Italian, Cantonese, French and Thai cooking, alongside Latin American influences. This temporary menu adds a focused pizza experience without changing the restaurant’s established riverside character.
Maestri della Tavola: From Torino to Bangkok is available for lunch and dinner at Riva del Fiume Ristorante until September 30, 2026. Reservations can be made by calling +66 (0) 2 032 0885, using the FS Chat App or visiting the Four Seasons Bangkok website.
