Italian🕴🏼

Sourdough pizza that didn’t disappoint. Bread was fluffy and toppings were generous. Went around the late night and they were still operating, which makes it a great comfort food to have it if you’re looking past dinner time.

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A classic carne pizza that was served in a flatbread-like shape. Flavour was just decent, but texture of the dough was nicely soft yet chewy. It was also not as oily as the commonplace pizzas, which made this so light on both the palate and the stomach.

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Glorious 1 pound meatball served in a mini pan makes for a great sharing dish on the table, but also a quintessential Italian delicacy when done right. Grounded with wagyu, veal and Italian sausage, the meatball was served with whipped ricotta which gave a nice creamy addition to every bite. However, the texture of the meatball fell short of expectations. It was on the softer and mushier side, which deconstructed easily, lacking the chew in each bite. The flavour profile of the meatball was generally well-executed though! This pound seems best shared with 3-4 pax, or it might get too much.

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For $23.90, this plate of white wine marinara was well executed and served with a garlicky fragrance. Pasta was al dente, and it was complemented with a generous amount of seafood — prawns, squids and mussels. A decently cosy ambience especially with their Al fresco seating at PLQ, and they have a selection of wine for you to pair with your meal as well!

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Considering the number of times I have been to Pastaria Abate, it has taken me long enough to try the truffle carbonara spaghetti despite seeing pretty great reviews about it. The regret is real — I have been missing out on something so good for so long!? The delicate balance of flavours was well-executed, with the cheesiness, creaminess, and savouriness coming together so impeccably. Loved the slight saltiness of the guanciale, and how it was topped off with a beautiful poached egg.

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Al dente linguine with saffron sauce which was served with a brilliant aroma. The sauce gave a slight buttery and earthy taste which was also creamy and slightly sweet at the same time. A delightful creamy pasta dish that remains light on the palate.

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Since I didn’t get my go-to Italian meatball pasta, I still had to fulfil the essential duty of having meatballs at Abate by going for their side. Priced at $7.80 each, Abate’s meatballs consistently deliver juiciness in each bite, alongside an impeccable texture that is soft and compact. So no fear that it is mushy nor too easily deconstructed.

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Have been meaning to try Little Caesar’s for a long time, especially because I often see people taking away. I finally understand why it is so popular amongst Singaporeans — both young and old, simply because their offering of large sized pizzas is so affordable. The 3 Meat Treat is one for the meat lovers — generously prepared with pork pepperoni, Italian sausages and bacon. It’s meaty enough, cheesy enough, and savoury enough for a good pizza night out to satisfy your cravings. Do note that during peak periods, service might seem a bit haphazard.

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Gnocchi was soft and smooth, even though I was afraid it was going to be mushy. It paired well with the Roma tomato sauce, which gave a saccharin tangy taste which was refreshingly different from your typical bolognese pasta. The dried salt-cured Italian bacon was also mindblowingly flavourful, and much of the saltiness from this dish came from this bacon. I’d recommend having every bite of gnocchi with the bacon just so you can have all them flavours bursting in your mouth. The ricotta also helped to give an additional milky and slightly creamy texture to this whole dish. What a well thought of and made pasta dish at La Trattoria Vita!

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I polished off this plate of pasta in minutes simply because of how delightful it was. The thick, flat, pappardelle texture was cooked to al dente perfection, and it was simmered in a thick and slightly acidic red wine broth. The resultant gravy which doused the pasta had an amazing braised savoury flavour which blended so well with the generous amount of duck ragu and porcini mushrooms. With the all elements coming together, there was an aroma of mushrooms and red wine sweetness. I did think they could afford to add a few more pieces of pappardelle in this dish though. Nonetheless, I would definitely recommend this dish, and it would be perfect if you’d still want some space for dessert.

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Cheese wheel carbonara. The pasta is simmered in cream before being further cooked in the huuuge cheese wheel with egg yolks and then mixed up with a generous amount of bacon. It is pretty gimmicky, with the staff cooking it right in front of you in a wok-like cheese (not cheese-like wok). But was this gimmicky experience worth it?

HELL YEAH.

It may not be the most authentic Italian pasta with the cream and bacon, but it was so damn flavourful. The cream and cheese combination, and I am not sure if it is attributed to the whole cheese wheel cooking, made the texture of the sauce so smooth. While indeed flavourful and savoury, I do believe that the bacon made it extremely salty nearing the end of the meal. Ultimately, I think this creamy goodness is better for sharing if you find yourself getting overwhelmed by cream-based pastas easily. Plus, it gives you more opportunities for trying other dishes. Nonetheless, I do think this experience is worth a try.

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With cream, bacon and egg yolk.

Affordably priced carbonara that was pretty decent. Adequately creamy topped with bacon and a beautiful egg yolk.

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