Italian

Italian

Featuring 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), Original Sin
aggs & xi :D
aggs & xi :D

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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Peperoni’s signature item: the XXL pizza. Where else can u find a pizza that big? The flavours on this were good - I particularly enjoyed the combination of the juicy, tender salmon (was honestly pleasantly surprised at how moist it was) with crunchy kale, plus pickled onions and a miso-mayo dressing. Can’t go wrong with the burrata and prosciutto either - huge chunks of creamy burrata, which went well with the prosciutto, confit tomatoes, and arugula. Would recommend these 2 flavours if you can’t decide what to get!

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A new menu item! Catered to the more-health conscious crowd - I’ve not seen brussel sprouts on pizza, and it’s nice that you can get some greens on a pizza. I thought this was interesting but caramelising / roasting the brussel sprouts would make this better.

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A classic flavour that is my go-to at Italian restaurants, but this wasn’t quite it. Not sure if it’s usually like this but if you’re here I would suggest to go for other flavours.

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This is a new menu item and it was my favourite dish out of everything we tried! The toasted ciabatta had a crunchy crust, and was a good base for the toppings - the homemade anchovy basil pesto was v nice (think pesto with an added depth of umami flavour from the anchovies), creamy stracciatella, ice plant (that was refreshing and bursts in the mouth), plus some hazelnut for a nutty crunch. Highly recommend to try!

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We ordered this bc the menu didn't state that there will be cream (it only states bacon, egg yolk, and cheese), but it was clearly a cream carbonara, not the authentic type with creaminess stemming only from the egg yolk & cheese, sad. Was quite mediocre, even the bacon could have been of a better quality. Missing the super good carbonara from Casa Tartufo.

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

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