5 New Italian Restaurants To Swing By For Pizzas and Pastas In Singapore
If you can't get enough of hearty, comforting pizzas and pastas, here are some new Italian restaurants to check out.
Known for its homey authentic Italian meals, Acqua e Farina recently unveiled its second location at 35A Keong Saik Road. Chef-owners Antonio Manetto and Roberto Galbiati opened their first outlet at Rail Mall in 2016. Antonio hails from a small town near Naples and Roberto from Milan. At this new branch, diners will find influences from both northern and southern Italian cuisine – the former characterised by creamy sauces and savoury cold cuts that reflect the region’s mountainous landscape; the latter featuring fresh seafood and vibrant spices inspired by its proximity to the ocean.
Start the meal with a robust mix of sweet braised onions, crunchy asparagus, and pan-fried guanciale (air-dried pork jowl charcuterie), before moving on to the pastas. The moreish Risotto ai Ricci di Mare e Bottarga is bound by a rich sea urchin broth and briny sun-dried, salt-cured bottarga. Paccheri alla Norma comprises pasta tossed in tomato sauce with eggplant and fresh basil, and finished with grated salted ricotta cheese from Sicily.
One can never go wrong with Acqua e Farina’s delicious pizzas whose dough is left to rest for precisely 36 hours and painstakingly hand-kneaded. A must-try is the Montanara (literally “Mountain Dweller” in Italian), a twice-cooked Neapolitan specialty that is deep-fried before being baked until deliciously golden. The pizza comes with pork sausages, spicy salami paste ‘nduja’, burrata, atop a tangy tomato sauce base. Finally, treat yourself to a dessert of classic Crostata di Mele con Gelato alla Vaniglia (apple tart with vanilla ice cream). Can’t decide? Go for the cute dessert platter comprising mini portions of crème brûlée, lava cake, panna cotta and tiramisù to round off your hearty meal.
Pete’s Place at the basement of Grand Hyatt Singapore has finally opened its doors and welcoming fans of its hearty Italian fare. The iconic Italian restaurant has undergone a facelift as part of the hotel’s grand reopening, and now boasts a brand new private dining room, a grand wine cellar, and a chef’s table offering kitchen-to-tableside service. The cosy ambience, reminiscent of a traditional trattoria, remains – as is the authentic Italian comfort food it serves, now helmed by newly-appointed Chef Salvatore Giorgio Catania from Puglia, Italy.
Menu highlights include a range of pizzas and substantial mains like the Costoletta alla Milanese – tender fried veal cutlet coated in crispy breadcrumbs. Recommended is the semi-buffet lunch: take your pick of a variety of fresh salads and cold cuts at the insalata bar. And head to the dolce counter laden with tiramisu, panna cotta, golden tarts and more.
Enjoy authentic Italian comfort food at Locanda, an Italian trattoria concept by Michelin-starred Buona Terra. This cosy spot charms with its home-like warmth, quality wines, and classic Italian fare. The menu is crafted by Buona Terra’s Resident Chef Denis Lucchi and long-serving team members from the fine dining restaurant, Head Chef William Bai and sous chef Anthony Chang. The best meals are meant to be shared, and the Locanda’s appetisers are made just for that: think Bruscaccia, Chef Deni’s’s signature onion focaccia laden with various toppings, and Veal Eye Round.
Like their sister restaurant, guests can indulge in house specialty pasta creations including the Malloreddus with red wine octopus ragu and capers, and the Pappardelle Ragu Genovese with mixed mushrooms. Some highlights from the mains selection are the secreto Iberico pork served with braised endives and apple sauce, as well as the turbot fillet accompanied by a Mediterranean sauce of fresh tomatoes, capers, olives, oregano, and lemon. Locando also has sharing menus for larger parties. Elevate the experience by adding on free-flow Prosecco or Champagne, from a beverage menu of over 150 premium wines sourced from small-scale and lesser-known producers, that are made with natural and biodynamic methods.
First conceived as a takeaway and delivery concept, Casa Vostra by chef-owner Antonio Miscellaneo is now a full-fledged service restaurant at Raffles City. Be spoiled for choice with over 30 types of pizzas and pastas, made from scratch using ingredients that are free from preservatives and artificial additives. Some must-tries are the trademark Newpolitan® Pizza, whose dough is made with Italian white and brown, and fermented through different stages and temperatures for 36 hours. The dough is then shaped and baked in a wood-fired oven until crispy, puffy and airy. The pizza comes in best-selling red sauce classics like the Marinara, which is topped with San Marzano DOP, garlic, and oregano, as well as the Margherita with San Marzano DOP, Fior di Latte, and basil.
There’s also the Doublecrunch® Pizza inspired by the traditional Pala Romana, which is akin to a pizza-sandwich hybrid with rich ingredients sandwiched between two crunchy layers of pizza pastry. Pizzas aren’t the only thing to look forward to here. Share the antipasti like Frittatina (pasta balls), Bresaola (home-aged beef served with rocket and Parmigiano Reggiano), and Cold Cut Platters of in-house cured meats with Ligurian focaccia. If that’s not enough, round off with Pizza Balls, which sees pizza dough served with Gianduja chocolate, glazed banana, and hazelnut crunch. To beat the long dinner queues, head there around 5pm.
On level 7 is Sospiri, an authentic Southern Italian restaurant and rooftop bar by restaurateur Beppe De Vito of the ilLido Group. Have a drink at the stylish bar, whose beverage list boasts an all-Italian selection of wines, Italian beers and spirit-forward cocktails. For dinner, start with antipasti like Insalata di Frutti di Mare followed by pastas like homemade pappardelle with cardoncelli mushrooms and cured tuna roe along with a range of fish, seafood and meat dishes. Highlights include grilled swordfish belly with datterini tomato sauce and sicilian caponata, grilled octopus with controne white beans and crusco peppers, and grilled lamb t-bone chops.
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Text by: Eris Choo and Amy Van
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