La Pizzaiola unveils a new menu to add to its signature classics.
- Braddel Heights Estate: 15-3 Jalan Riang, Singapore 358987
- Link@896: 896 Dunearn Road #01-10, Singapore 589472
- Teacher's Estate: 19 Kalidasa Avenue, Singapore 789398
Opening Hours: 11.30 am - 10.30 pm
Founded and helmed by Ristorante Pietrasanta’s Chef Loris Massimini, it was conceptualized as a local pizza joint in Singapore reminiscing a small cozy pizzeria that he used to frequent in Tuscany, serving up warmth and homeliness by a lady pizza maker.
Catering to growing demands for new flavours, La Pizzaiola has added new items to its existing signatures that are bound to entice.
Fresh New Flavours
New on the menu are appetisers like Focaccia Aglio, Burro e Mozzarella ($16.90) of freshly baked focaccia bread fragranced with garlic and mozzarella Fior di latte. A new Porchetta Salad ($19.90) also adds crispness with thinly sliced roasted pork belly mixed with fresh tomatoes and rocket salad in a piquant dressing of mustard honey.
Bite into the perfect aperitivo snack with fragrant Sardine Fritte ($20.90) of deep-fried breaded fresh sardines.
A new pasta also joins the ranks: The Tagliolini al Nero di Seppia con Salsa di Granchio ($22.90) brings homemade squid ink tagliatelle with the sweetest scallops, lent a punchy brine from capers and juicy tartness from fresh tomatoes.
Sample the new dishes alongside La Pizzaiola’s classics like Sfoglia di Melanzane alla Parmigiana ($18.90), a meat-free starter of baked eggplant layered in tomato sauce, mozzarella and parmesan cheese.
La Pizzaiola’s crowd favourite pizzas continue to be baked in a woodfire oven for the thinnest and crispiest slices. Sample them best in flavours like Pancetta Affumicata e Funghi ($23.90) topped
with crispy bacon mushrooms and red onion on a bed of mozzarella Fior di latte and Diavola ($21.90) of spicy beef and pork salami in Italian tomato sauce and more mozzarella Fior de latte. The La Pizzaiola Speciale ($27.90) takes things up a notch with roast beef slices laid in generous proportions on Italian tomato sauce and mozzarella Fior di latte before blanketed with shaved parmesan cheese and arugula rocket salad and finished off with a drizzle of truffle oil.
A different take from the open-faced pizza pies is the Calzone ($22.90), a folded pizza pocket of Italian ham and button mushrooms cooked with Italian tomato sauce and mozzarella Fior di latte. Signature meat mains include the Porchetta con Patate ($33.90) of roasted pork belly marinated with Italian herbs and spices, served with mashed potato and traditional Italian red sauce and Pollo Biologico alla Diavola ($33.90) of a whole roasted organic spring chicken fragranced with a marinade of Italian herbs and spices, served with roasted potatoes and salad.
For dessert, the Crème Brûlée ($12.90) will hit the spot with its body of rich custard topped with caramelized sugar that digs in cold at the top before melding to a comforting warmth at the bottom.
One word sums up the atmosphere of the La Pizzaiola restaurants - homeliness. This also explains the heartland locations of the 3 outlets - Braddel Heights, Link@896 and Teacher's Estate.