Address icon

30 Stevens Road
#01-04/05
Singapore 257840

Opening icon

Tuesday:
11:45am - 02:15pm
05:45pm - 10:00pm

Wednesday:
11:45am - 02:15pm
05:45pm - 10:00pm

Thursday:
11:45am - 02:15pm
05:45pm - 10:00pm

Friday:
11:45am - 02:15pm
05:45pm - 10:00pm

Saturday:
11:45am - 02:15pm
05:45pm - 10:00pm

Sunday:
11:45am - 02:15pm
05:45pm - 10:00pm

Monday:
Closed

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Reviews

From the Burpple community

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Prepared with flair and gusto by Chef Dario Bonaccorso.
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The crisp crunchy pizza crust, fragrant with herbs, home made tomato sauce, and mozzarella cheese, is evenly spread with 4 different ingredients in 4 quadrants, corresponding to the 4 seasons.
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Operations Manager Daniele Tordi told us the crunchy, earthy vegetal salty artichoke is most common in Spring; the juicy, earthy salty cured green olives are associated with Summer; the tender earthy button mushrooms are harvested in Autumn; while the tender savoury cooked ham is eaten in Winter.
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Overall, I loved this pizza for its bold and unusual flavours, a distinctive Italian taste that may appeal to those who like strong earthy flavours.
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Chef Carlos Tridapalli dressed up in masquerade while we were eating this, great fun.
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Invited tasting. Enjoy 15% off your food bill, between Tuesday to Friday, by:
1. Following @in_piazza_italian_restaurant
2. Quote @ivan_teh_runningman upon ordering
.
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In Piazza
More details on blog

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Operations Manager Daniele Tordi prepared and piped this tableside.
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This classic Sicilian dessert pastry features a thick, crisp waffle tube, piped with a rich, creamy filling of cream cheese, Marsala wine, orange juice, orange zest, and powdered sugar. It's coated with cocoa powder and crushed pistachio nuts, then served.
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Chef Dario Bonaccorso told us the traditional version uses ricotta cheese, which most Singaporeans don't like, hence, the use of cream cheese instead.
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I loved the creamy sweet spice flavours of this dessert, and it's light enough on the palate that it doesn't become cloying.
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Invited tasting. Enjoy 15% off your food bill, between Tuesday to Friday, by:
1. Following @in_piazza_italian_restaurant
2. Quote @ivan_teh_runningman upon ordering
.
.
.
In Piazza
More details on blog

1 Like

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More than your usual carbonara pasta - this is a true gastronomic experience.
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Chef Carlos Tridapalli places the cooked pasta and ingredients into a carved Pecorino Romano Cheese Wheel, then mixes and stirs it around to coat the pasta in cheese, before plating and serving it.
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The home made spaghetti pasta noodles here are thicker and wider than usual, giving it a lovely al-dente chew.
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While there is no egg used on the finished dish (it's instead used to make the gravy thicker), the thick cream and Pecorino Romano cheese coat every strand of pasta, and along with the garnish of cured pork guanciale / pork cheek and fresh ground black pepper, lend bold salty savoury creamy flavour.
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A unique experience, worth trying.
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Invited tasting. Enjoy 15% off your food bill, between Tuesday to Friday, by:
1. Following @in_piazza_italian_restaurant
2. Quote @ivan_teh_runningman upon ordering
.
.
.
In Piazza
More details on blog