Who better to reimagine a gourmet, gluten- and nightshade-free bruschetta than an Italian fine-dining chef? I met Chef Rolando Manesco at Theo Meo, the elegant glass-fronted Italian bistro inside the Intercontinental Bangkok. Both of us hail from the Milan area and share a deep love of food, so our conversation quickly turned to travel, remarkable resorts, and great kitchens around the world.
Chef Rolando’s culinary path began early. At fifteen he was invited by his cooking instructors to work at Downtown, a fine-dining restaurant in Milan. From there he moved on to prestigious kitchens across Italy, including Biffi and Principe di Savoia, and later worked in Michelin-starred restaurants in Rome and Capri. His international career then took off — a fellow chef at the Hilton in Milan encouraged him to try the Hilton in Amsterdam, where he cooked at Roberto’s, and from there he joined elite hotel kitchens worldwide.
His résumé includes roles at the Four Seasons in London (which held two Michelin stars during his tenure), the Westin in Shanghai, the Peninsula in Hong Kong, Dusit Thani in Dubai, Grand Hyatt Jakarta, and Park Hyatt Beijing. Eventually he became Executive Chef at the Intercontinental Bangkok, overseeing a team of 200 chefs and six distinct restaurants.
The Intercontinental Bangkok delivers impeccable food and service across its outlets, not only at the Fireplace Grill. Theo Meo, the Balcony Lounge — famous for an exceptional high tea — and the 35th-floor Club Lounge all serve standout dishes, and importantly for travelers with allergies, the hotel consistently accommodates dietary needs with creative, delicious alternatives.
During my stay I enjoyed a custom dairy-free risotto with porcini, asparagus, and coconut milk that I ordered more than once. It ranked alongside my favorite risottos from top properties I’ve visited. I also loved their grilled cuttlefish and the hotel’s gluten-free bread — the same bread Chef Rolando used for the nightshade-free bruschetta recipe featured here.
Breakfast became a highlight: the chefs prepared dairy- and gluten-free options just for me, from custom bento boxes to jars of rhubarb compote and cantaloupe-berry jelly. My personal favorite sweet treat was mango sticky rice, a naturally gluten-free classic that served as a welcome alternative to typical pastry offerings.
For a savory choice, Chef Rolando’s gluten- and nightshade-free bruschetta was outstanding. Instead of relying on tomatoes, he developed inventive toppings that blend Italian technique with Thai flavors. In the Theo Meo kitchen we created two distinct versions using the hotel’s excellent pantry of fresh produce.
The beet, Thai ginger and smoked salmon bruschetta offers refreshing, slightly tangy notes, while the avocado, broccoli and quail egg variation is smoother and more rounded, with a touch of sweetness and substance. Both sit on toasted slices of the chef’s gluten-free rustic bread.
The recipe below reflects the chef’s approach: handcrafted gluten-free bread and two vibrant topping combinations that avoid nightshades while showcasing texture and balance.
Gluten & Nightshade Free Bruschetta from the Chef at Intercontinental Bangkok
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- Author: Ambra Torelli
- Total Time: 110 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore, Pescatarian
Description
Two vibrant bruschetta variations — beetroot with Thai ginger and smoked salmon, and avocado with broccoli and quail egg — served on homemade gluten-free bread. A refined starter that blends Italian technique with Thai ingredients.
Ingredients
- 2 lbs (907 g) Gluten Free Flour Mix
- 2 oz (60 g) Fresh Yeast
- 1 oz (20 g) Salt
- 2 lbs (1102 g) Water
- 2 oz (50 g) Beetroot
- 1 oz (20 g) Onion
- 1 g Garlic
- 1 tsp Lime Juice
- 1 oz (30 g) Mango
- 5 g Pickled Ginger
- 1 oz (20 g) Smoked Salmon
- 1 oz (20 ml) Extra Virgin Olive Oil
- 5 g Micro Greens
- 5 g Balsamico
- 2 oz (50 g) Avocado
- 1 oz (30 g) Broccoli
- 10 ml Extra Virgin Olive Oil (for topping)
- 1 g Fresh Ginger
- 10 ml Gluten Free Fish Sauce
- 5 g Fresh Coriander Leaves
- 5 g Fresh Mint Leaves
- 1 oz (40 g) Quail Eggs
- 1 oz (20 g) Fresh Raspberries
- 1 tsp Lemon juice
Instructions
For the Gluten Free Rustic Bread
- Mix all ingredients together, shape the loaf, and let it rise for about two hours at room temperature.
- Preheat the oven to 390°F (199°C) and bake the bread for 45 minutes until golden and cooked through.
For the Beetroot Bruschetta Topping
- Boil the beetroot in salted water until tender. Cool and slice thinly with a potato peeler.
- Sauté the onion in olive oil over medium-high heat until golden.
- Toss the sliced beetroot with the grilled onion, a small amount of garlic, lime juice, and a splash of balsamic vinegar.
- Grill slices of gluten-free bread, top with the beetroot mixture, then garnish with smoked salmon, pickled ginger “roses,” microgreens, and mango cubes.
For the Avocado Broccoli Bruschetta
- Boil the broccoli in salted water until just tender. Drain, cool, and chop into small pieces; combine with cubed avocado.
- Add lemon juice, gluten-free fish sauce, a touch of garlic and fresh ginger. Adjust seasoning with salt or olive oil to taste and mix thoroughly.
- Chop the boiled quail egg white and combine with a little extra virgin olive oil; set aside.
- Spread the vegetable mixture over toasted gluten-free bread. Top with sliced quail egg yolk, fresh raspberry halves, mint and coriander leaves, and a sprinkle of the chopped egg-white mixture.
Notes
- Use a baking stone or pizza stone for more even heat and a crisper crust on gluten-free bread.
- For stronger beet flavor, roast beets instead of boiling them.
- Feel free to swap herbs and small garnishes to suit personal tastes or seasonal availability.
- Prep Time: 45 minutes
- Cook Time: 65 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bruschetta
- Calories: 250
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 50 mg
I can’t wait for you to try this recipe — please leave a comment telling me which version you prefer. If you find yourself in Bangkok, visit the Intercontinental and ask Chef Rolando to prepare one for you.
Sending a big kiss and see you next time! Ambra
Frequently Asked Questions
What is gluten-free flour mix and can I make my own?
Commercial gluten-free flour mixes typically blend rice flour, tapioca starch, and potato starch. A common homemade ratio is 2 cups rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch.
What is huitlacoche and can I substitute it?
Huitlacoche is a corn fungus used in Mexican cooking with an earthy, mushroom-like flavor. Sautéed mushrooms with a pinch of cumin make a suitable substitute.
What does nightshade-free mean in a recipe?
Nightshade-free excludes plants in the Solanaceae family, such as tomatoes, peppers, potatoes, and eggplant. This bruschetta replaces tomato-based toppings with beetroot and mango.
How long does gluten-free bread take to rise?
Gluten-free dough typically takes about two hours at room temperature for a single rise. It won’t double like wheat-based dough but should puff and become noticeably aerated.
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