Capri Trattoria & Pizzeria

Went to Capri Trattoria today with my family for dinner as all other restaurants were booked up . We have not been here in a while. Always pleased to see Fabrizio and his lovely Wife interacting with the customers. The food is great and service was prompt. We tried the Tagliata di Manzo , Fettuccine alla Nocerina and Spaghetti Carbonara. It was delicious. Spaghetti Carbonara is made from eggs and Parmesan Cheese. Unlike the creamy based Carbonara we usually get. We were also pleasantly surprised when Fabrizio asked if my 2 sons wanted to learn how to make pizza. As the kitchen was not so busy, he taught them how to knead the dough and then spread it out into circle . Flip it a few times to open it a little more. Then poured the tomato sauce on it and scattered the cheese on the pizza. The pizza turned out great!! It really made their day. Thank you to Fabrizio, Wife and the staff for making our evening dinner a wonderful experience. We would love to come visit again.

Nice Italian restaurant next to Fusionopolis. The menu is centred around Tuscan specialities, but there are some classics, such as lasagne (not like from Bologna but more the internationally-known version, quite heavy on the tomato sauce) and the seasonal fish dishes are nice. There is a broad selection of pastas, and the burrata is excellent, as well as the pita bread and prosciutto. The Branzino fish was excellent and almost melt in the mouth tenderness. Service was fast and efficient, and the specials of the day were considerable.

Had a good catch up with @joanne_ho_wee over a really lovely lunch at @ristorantepietrasantasg. This Italian restaurant had been on my wishlist since it was at its first location in Portsdown Road, right next door to the first Magic Square. Now, it occupies a spacious extension structure on the outside of Fusionopolis. The food here is hearty, unabashedly robust and comfortingly tasty. And because Italian founder-owner @chef_loris has been living in Singapore for about half his life, he has some interesting surprises - most notable and wonderful of these is #ristorantepietrasantasg’s line of spicy chilli products. Not for the meek, his chilli sauce, chilli flakes, chilli oil and chilli cream (essentially a sambal) are fiery but terrifically addictive. My mum and I are huge fans. And as we’ve happily discovered, the chilli cream in particular, goes with everything. Joanne who’s a regular customer with her family, knew exactly what to pick for us to graze at the start of our meal. The standout for me was the big ball of burrata. Produced by a small company in Puglia, Italy, the restaurant brings in a supply of it thrice a week to ensure freshness. We enjoyed the creaminess very much with sweet tomatoes, arugula and olive oil. I can never say no to eggplant and the traditional Italian way it was done by Chef Loris - baked with Parmigiano Reggiano, mozzarella and housemade tomato sauce, really hit the spot. The large size makes it ideal for sharing too. When the pastas arrived, I cracked up because I heard the term “social distancing” used to describe the space between the two neat heaps on each plate. But seriously, it was because Chef Loris wanted us to try his “Tagliatelle Fresche Gamberi E Pomodori Secchi” as well as his “Fettuccine Con Salsiccia Tartufo”. Both handmade pastas were perfectly al dente. While prawn stock and tomatoes formed the luscious sauce of the former, the latter’s aromatic tastiness was derived from pork sausage and black truffle paste. Both were very enjoyable in their own way. Our choice of toppings for the half-and-half pizza were the “Pietrasanta” (sliced beef tenderloin, smoked cheese, mozzarella, Italian tomatoes) and “Tartufo Nero” (mozzarella, black truffle paste and truffle oil). And it was that afternoon when I learnt the restaurant uses an organic dough for their light, soft and slightly chewy Neapolitan-style crust.

you get what you pay for. overall satisfying dinner with excellent service. one of the most attentive i’ve experienced in a while. 1️⃣ Carabaccia aka Onion Soup [9/10] SGD15.9++ thick and flavourful with a sprinkle of melted parmesan cheese for additional depth of flavor. quite unlike the french style where the soup was akin to a stew they helped us split the soup into two portions when we told them we were sharing. 2️⃣ Porchetta [8/10] SGD24.9++ rolled pork belly likely simmered then torched before serving. flavour reminiscent of chinese pork jelly. topped with roasted tomatoes, arugula, parmesan cheese, and balsamic vinegar. really interesting mixture of flavours as you chew all the ingredients together. 3️⃣ Linguine Vongole [10/10] SGD28.9++ simple basic vongole done well. generous serving of big and juicy clams. 4️⃣ Pici Ragu [8/10] SGD24.9++ husband’s dish. “meat is overwhelming” 5️⃣ Pistocchi Classica [10/10] SGD17.9++ honestly very pricey but it’s smooth and creamy with a very rich chocolate flavor without being too sweet. goes great with their decaf (decaf was excellent too, great aroma and flavor)