ITALIA🍝🍕

Standard marinara sauce that tasted fresh and acidic (in a good way). The components of the pasta confused me though it just seemed like different components added together and they didn’t come together as one dish. Could’ve just gone with a classic meatball and spaghetti pasta. The red dyed pasta didn’t add much to the dish as well and some parts of it were clumpy. The pork belly and meatball were decent but nothing to shout about.

A must order for me here. The base is a white sauce pizza with garlic cream, pancetta, porcini and black truffle shavings. The scent of the truffles emanated from the pizza once it arrived as it was slightly heated when in contact with the pizza. The balance of flavors here was great and the textures too, with the pine nuts giving it a pleasant crunch. The blend of cheese was great too.

Tomato sauce pizza served with buffalo mozzarella, gorgonzola and chicory. This wasn’t supposed to be our order and only chose it as the eggplant pizza ran out. The pizza crust at Fratelli’s is one of my favorites, chewy and yet has a nice charred crust. The ingredients on this pizza weren’t my favorite though, the chicory leaves had a bitter taste which was slightly overpowering and I couldn’t really taste the gorgonzola.

Homemade gnochetti served with a beef and pork ragu with mascarpone cheese. The ragu was cooked down to a sludge like consistency and along with the mascarpone made it quite sinful. The pasta was fluffy but slightly over cooked in my opinion and could’ve had a bouncier texture.

Love myself some buffalo mozzarella and it can never do me wrong. This salad was refreshing and fresh from
the tomatoes and basil leaves and the creaminess from
the mozzarella made it rich and a salad you won’t ever complain about. However the hero for me were these little pearls of balsamic vinegar that burst in your mouth which added so much brightness and a touch of acidity that brought the whole dish together.

The linguine was supposedly one of the recommended dishes here but the entire dish was way too salty. The chorizo is already salty on this own and it didn’t help that it was served in huge chunks and unevenly distributed throughout the pasta. The capers added in didn’t help either. However the prawns were fresh and they were generous with the serving size.

The soup is supposed to be modeled after a cappuccino with the soup topped with brioche croutons and a black truffle foam and shavings. Mixed the foam in with the soup and the truffle really perfumed the soup. This soup was probably one of the best mushroom soups I’ve ever tasted, with the mushroom flavor coming through the strongest and not letting any of the other ingredients steal the limelight. The consistency of the soup was delightfully smooth and I couldn’t even detect any bits in the soup as I ate it yet it remained light on the palate without it being overbearing.

Prepared tableside this pasta is super simple, just tomato sauce, 30 month aged parmigiana and torn basil leaves. The tomato sauce was really fresh and together with the parmigiana that melted into the sauce coated the pasta wonderfully. The parmigiana was really the game changer and truly lives up to its title as the king of cheeses. The torn basil leaves adds some freshness but I wish the pasta was warmer temperature wise but it lost abit of the heat while the preparation was carried out tableside.

Homemade chitarra pasta with crispy pork belly and a black pepper and pecorino sauce. The pecorino gives a real intense flavor to the dish which unfortunately covers up the flavor of the black pepper which I was promised. The crispy pork belly was good though with the caramelized exterior adding some umami flavor to the dish. The hero was definitely the pasta, thicker than the everyday spaghetti but had a great “al dente” texture to it but still managed to allow the sauce to cling to the pasta.

I’m not saying this dish was bad but the most flavorful thing on that plate was that cherry tomato that added a real burst of flavor. Whenever I order braised shortribs I expect it to be falling apart but unfortunately the meat was slightly tough to chew. The sauce that coated the meat definitely helped to ease the bite but it shouldn’t need that extra help. The serving size was generous though.

Slice of tiramisu accompanied by an espresso mousse and crumble. This dessert was as pretty as it was delicious the tiramisu was rich but still balanced. The espresso mousse was super intense and gave the dessert a slight bitterness while the crumble was buttery and gave the dish a crunchy texture. Best dessert on the menu in my opinion.

I didn’t expect the serving to be so generous but there was a huge slab of burratta that was served on the plate which shocked me. It came alongside some green peas which was slathered in a pesto like sauce?? and slices of parma ham. Talk about worth it. The entire dish was really rich but everything complemented each other nicely and will probably be my go to appetizer if i return.