Welcome to Katong. Looking for Pizza places?

The chewy yet light dough really does it for me, and I liked that you can order half pizzas to try more flavours! Quality really shines in the margherita with a tangy tomato base🍅 and fresh basil, while the marinara e acciughe had a deeper flavour from the garlic anchovies.

What impressed me most was the Focaccia di Recco. It carried a strong and sharp cheese flavour🧀, sprinkled with seasalt and made extremely crispy!

love this becom aglio olio

A little bummed with their more compact offerings during lunch but I finally made my way to La Bottega Enoteca for their signature Newpolitan pizza. With their dine-in rule of half pizza per 2 pax, I had to choose wisely. Hence, we eventually settled for their Prosciutto Toscano Dopo ($30/ half) Newpolitan Pizza. The tomato-based pie came almost “naked” with sauce, melted Fiordilatte and a separate plate of Rocket, Parma Ham, as well as shaved Parmigiano Reggiano (24 months). The DIY experience was quite intriguing and loved that I could slightly customise each of my slices. The leaves and ham brought peppery freshness and salty zing to the party respectively. As expected, the dough was great with its gentle chewy and bits of smoky char from the leopard-spotted crust. Really enjoyed the thin center and fluffy edges (does get abit sloggy in the center midmeal).

What stole the show for me was the Caprese Sandwich ($24/ half) DoubleCrunch Pizza. So moreish! The unassuming pie made me swoon with each bite. Packed with Burrata, Basil Pesto, Sicilian Datterino, and Parmigiano Reggiano DOP, the dough was as the name suggested; it was incredibly crunchy - not quite like a baguette or biscuit but addictively good. One for ultra-crusty pizza crust lovers. The filling was also surprisingly refreshing with the smooth, slightly chilled burrata, herbaceous pesto and the tangy-sweet tomatoes. Just a classic combination done right and a nice contrast to the softer textured Newpolitan Pizza.

Chef-Owner Antonio Miscellaneo, from source ingredients, composition of the dishes in traditional Italian recipes.
 New dished that I tried are :
* Calamaretti Alla Griglia
* Mortadella Newpolitan and Broccolini Pizza
* Sfogliatella Riccia E Gelato Al Parmigiano Reggiano 24 Mesi
* Seadas
* Bombolini.

My favourite is La Focaccia di Recco Classica. It’s looks simple but taste really good. Thin crispy filled with gooey cheese. Make u keep coming back for the next pieces.
Also recommend to order The Pluma alla Griglia and Caciucco e fregola.

For the dessert I like most is the Sfogliatella Riccia E Gelato Al Parmigiano Reggiano 24 Mesi.
Sweet savoury combine together, with different texture.

📍 La Bottega Enoteca
346 Joo Chiat Road.
Singapore 427596

Grilled Iberico with red capsicum and Sicilian capers. Extremely well-executed grill with tender meat, somehow almost like a medium rare steak. The generous amount of Sicilian capers added a burst of saltiness with every bite, helping to take away the gaminess of the meat at the same time. But I must say - this is a dish for sharing! Too much and you’ll be too full too fast, and also overwhelmed by the savouriness of it all.

Rate:🌟🌟🌟🌟

Gran Biscotto ham, fior di latte mozzarella, onions and spices. One of the best pizzas I’ve had because of its texture. After reading multiple reviews, I can attest to the amazing chewiness of the dough, while it still remaining light, fluffy, and crusty. This pizza was loaded with ingredients - and while not a simple classic, guarantees a burst of flavour and a generous portion of meat and cheese. My only gripe would be that the pizza base became slightly wet, and I couldn’t really understand the spicy mayo sauce (??) on the pizza, especially since it was so saucy from the cheese already. Definitely a pricey place to have pizza, but that being said, the texture of the pizza here make La Bottega Enoteca really worth a try!

Rate:🌟🌟🌟🌟

A crispy, thin crust embracing molten, gooey cheese. This is so addictive!

slow cooked spanish pork belly with wild fennel

san marzano dop, buffalo mozzarella, basil, organic evo “4 contrade”

pan fried cheese from the dolomites