Italian

Italian

Featuring iO Italian Osteria (HillV2), LINO (Binjai Park), Luka (Tanjong Pagar), Pastaria Abate, PizzaExpress (Scotts Square), Burlamacco Ristorante (Stanley Street), Rookery (Capital Tower), La Pizzeria at The Bridge & Beacon Bar (Republic of Singapore Yacht Club), Lucca's Trattoria, The Providore (Downtown Gallery)
aggs & xi :D
aggs & xi :D

The mascarpone is light and not jelat! Pistachio layer is v nutty and pistachio-y if you eat it on its own, but a little less pronounced when eaten together with the rest of the components. Ladyfingers were moist and sufficiently soaked, but I do wish there was alcohol (I prefer booster tiramisus) or a stronger coffee flavour. I still liked it, but I think it could have had more than 1 pistachio component (I’m not counting the pistachio dust on top bc it didn’t rly contribute much in terms of flavour) for it to feel more like it’s namesake.

Garganelli texture was done to my liking, slightly soft but not soggy, and at the part where the edges overlap it had an extra nice bite to it. The lamb ragout doesn’t have that smell / gamey-ness so it was very palatable, and the sauce has that interesting beany grainy texture due to the lentils. Like the flavour of the ragout x lentil base, it wasn’t heavily meaty and quite tasty. Wouldn’t say this is a typical pasta I would pick but I was satisfied and I wouldn’t mind having it again after trying all their pastas!

A rich and hearty dish! It came piping hot and the combi of eggplant, tomato sauce, basil, and cheese was flavourful without being too salty.

It’s filled with truffle, mascarpone, and pecorino. Tasted like a creamy mushroom soup with bread! Bread was tasty and lightly crisp outside, though I would have preferred if it was a tiny bit more crunchy. Still enjoyed it, but it wasn’t as amazing as I had expected.

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Yum! Every part of the skin is crisp and shatters in the mouth, meat is tender and has a nice ratio of lean to fat - you can eat the leaner inner parts if you prefer less fat! The fennel wasn’t v strong, the feathery fronds added some texture. Loved the mustard which cut through the fattiness of the pork beautifully!

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This came with vegan cheese and it was terrible. The vegan cheese had a very plasticky, chemical smell. I only had a tiny bite from my friend’s slice and it was one bite too many… unfortunately no one who tried it, liked it.

Yum! Pizza crust was thin and for this pizza it was particularly crunchy (for the hawaii-not & margherita it wasn’t as browned and crunchy). There was a variety of mushrooms (including shimeiji and button mushroom), creamy truffle sauce, mozzarella & parm, plus truffle shavings. Truffle flavour (despite there being truffle cream, truffle, and truffle oil) wasn’t prominent, which I didn’t mind actually. I guess it was slightly more fragrant from the truffle? But not in an overwhelming way.

TLDR: Liked the earthy flavours, would get this again!

Bread was nice! Puffy and chewy and soft, it’s good bread. Great with vinegar and olive oil.

Pizza crust was v nice! Light and chewy and puffy, very easy to eat. Similar to Luka’s pizza dough! Porcini was yummy; but the pistachio cream didn't have a discernible
nutty taste, pork sausage was a little underwhelming. Wouldn’t get this flavour again but would try their other flavours!

Tagliatelle was done to the true Italian standard of al dente (on the hard side), calamari was nicely cooked - tasted fresh and bouncy. Rly liked the sweet & savoury flavours of the browned garlic, and the cherry tomatoes. Sauce is olive-oil based but it didn't taste greasy! The saffron gave the sauce a nice sweetness. Was nice, but a little pricey.

The squid ink tagliatelle was a bit softer than the penne in the carbonara. There were clams and spicy chorizo in this too.

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I’m not one to order carbonara as most places don’t do it the authentic way with just egg yolk - they add cream as well. Even tho cream was used in this dish, it wasn’t overly creamy and was quite pleasant! The pasta was done to al dente. Enjoyed it more than expected!

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started off from eating school caifan together in 2014 Instagram: @coldbutter.sg

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