Thai cuisine is unanimously considered one of the top in the world, a cuisine that deserves respect and it is worth a try. Its flavors and its extraordinary variety of ingredients make it appear as one of the most interesting and fascinating among Asian cultures but is also close to Western culture. It is a cuisine that deeply loves mixing different flavors, to give life to absolutely wonderful and unforgettable dishes.

Thai food is therefore characterized by a balance between different flavors: spicy, sour, sweet, salty and bitter. This balance goes beyond the simple combination of a dish to incorporate the contrast of flavors between two or three different dishes. This is one of the reasons why Thai people share meals and always eat as if they were family.

A distinctive aspect of Thai food is the use of herbs and spices as well as the inclusion of fish sauce in nearly every dish, the nam pla, a very aromatic and strong sauce flavor, used not only in Thailand but a little throughout Southeast Asia and southern China. It is the basic ingredient in Thai cooking, one that gives a unique character to the food of this nation. The fish sauce is prepared with fermented fish that is turned into a fragrant condiment and provides flavor to the food. However, there are many varieties of fish sauces and many variations in the way these are prepared.

As in Italian cooking, also in Thai cuisine there are regional variations mainly due to the influences of neighboring countries, such as China, Laos , Burma and Malaysia. Each of the four regions of Thailand has, in fact, its own distinctive cuisine.

The type of cuisine that we find in Thai restaurants in Europe and other places around the world is the same as the one served in Bangkok and Central Thailand. In this area the food is famous for being spicy, salty, sweet and sour. Dishes such as nam prik, gravies and soups, served with hot rice, are the ordinary diet. Vegetables are consumed in large quantities including cabbage, salads and mushrooms. The fish caught in the rivers and in the Gulf of Thailand enriches everything. Many noodles dishes contribute to the variety of the cuisine of this region. The Pad Thai is very famous, a dish of rice noodles, stir-fried with eggs, fish sauce and chili. This is the best known Thai noodles dish. What makes it special is the encompass of all the main seasonings of Thai cuisine in one dish, making it an explosion of flavors typically Asian.

In southern Thailand the influence of Malaysian cuisine is noticeable. Here the curries are very spicy and the fish, given the proximity of the sea, forms an important part of the diet. The coconuts and chestnuts grow well and enrich many dishes.

In the north people eat glutinous rice instead of jasmine rice, mostly consumed in the south. The curries tend to be lighter, more salty and sour, and sweeter. A delicacy is represented by naem , a spicy pork sausage. The fried pork chops are one of the other typical dishes and are served with spicy sauces . The khao soi noodles in a curry sauce, suffers the influence of neighboring Myanmar.

In the northeastern region, commonly called Isan, glutinous rice still accompanies popular dishes such as som tam ( green papaya salad ) and gai yang ( grilled chicken ) , or the larb ( meat salad and fresh herbs ). The cuisine of this area is influenced by Laos and China's Yunnan Province.

Considering the strong Chinese immigration, a bit in all areas of Thailand, many dishes popular today , are actually of Chinese origin, introduced into the country mainly by Teochew . These dishes include chok ( rice porridge ) , kuai - tiao rat na ( fried rice noodles ) and khao kha mu ( stewed pork with rice ). The Chinese have introduced the use of a wok for cooking, the technique of deep frying and mixed the paste , oyster sauce and soy products.

For centuries, Thailand has been a crossroads for ancient cultures that have left their mark in the area. Even India and Oceania have influenced Thai cuisine as well as dishes that are reminiscent of the Middle East. Even Europeans, since the fifteenth century, began to be in the area helping characterizing modern Thai cuisine. Many of the key ingredients of Thai cuisine are, in fact, introduced by European traders and missionaries : tomatoes, potatoes, corn, lettuce, cabbage, chilli , papaya, guava , pineapple, pumpkin , sweet potatoes, peanuts. Before the arrival of the chili , the dishes were made with spicy ginger and pepper.

The royal cuisine deserves a special mention because until one century ago it was exclusively related to the royal family . No one was allowed to eat it. It is a type of cooking of an absolute refinement as regards both the cooking process that the presentation . Many of these dishes require hours of painstaking preparation , with several people working on a single plate. The flavor is delicate and sweet and aromatic curry is used . However, what really characterizes the royal cuisine is the visual impact created by the plates. Presentation was extremely important : fruits and vegetables are intricately carved , cucumbers , carrots and tomatoes are transformed into beautiful flowers , and other plants become fish or abstract designs . These decorations require long time to be prepared and , in some cases , the food itself constitutes a work of art.

Last but not least, a curiosity : Thai people have a relationship with food that seems to us somewhat unique . There is , in fact, time for meals, Thai people eat when they are hungry, at any time and with arbitrary frequency . Any time is good for fried snacks , fried foods and fruits. Thai cuisine is elegant and refined but the presentation of the dishes on the table , does not occur in a precise manner , following a predetermined order , all dishes are served at the same time and the guests have the opportunity to choose which food to use first.