Ac­qua e Fa­rina

Food and Travel (Singapore) - - Out And About -

Tak­ing home-made pizza to an­other level is Ital­ian res­tau­rant Ac­qua e Fa­rina. In keep­ing with tra­di­tion and fo­cus­ing on fresh in­gre­di­ents, the res­tau­rant looks to bring the best of north­ern and south­ern Ital­ian clas­sic cui­sine to the Sin­ga­pore. Here, Chef An­to­nio Manetto, who comes from a town in south Italy near Naples, hand­makes and kneads the pizza dough af­ter it is left to rise for at least 30 hours, in or­der to cre­ate Neapoli­tanstyle red and white base piz­zas that have light and thin crust. Among the quick favourites are the Pizza Ac­qua E Fa­rina (S$25) that is topped with spicy salami, toma­toes, moz­zarella, ri­cotta and sautéed spinach, as well as the Pizza Bu­fala (S$25), which fea­tures the milky and tender buf­falo moz­zarella. Other flavours in­clude the Pizza Pro­sciutto e Funghi (S$22) with cooked ham and mush­rooms, and the Pizza Napo­le­tana (S$20) with capers and an­chovies or the Pizza Sal­mone (S$23) with arugula and smoked salmon. ◆ 400 Up­per Bukit Timah Road, Rail Mall. Tel: 65/6462-0926 ac­quae­fa­

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