La Pizzaiola Unveils a New Menu of Fresh Flavours, Addition to Signature Classics

For years, La Pizzaiola has been cooking up tried-and-tested Italian classics that hit the spot every time. This month, it is proud to unveil a new menu to add to its signature classics.

La Pizzaiola has garnered a steady following since its reopening in 2012. It has grown to become three outlets based on a concise menu of Italian standards with antipasti, pasta, and pizza baked in a traditional oven crafted in Italy. 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 pizzamaker.

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

Focaccia Aglio, Burro e Mozzarella

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.

Porchetta Salad

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.

Classic Favourites Not to Miss

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.

Pancetta Affumicata e Funghi

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.

La Pizzaiola Speciale

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 Porchettacon 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.

Risotto ai Funghi

For dessert, the CreΜ€me BruΜ‚lée ($12.90) will hit the spot with its body of rich custard topped with caramelised sugar that digs in cold at the top before melding to a comforting warmth at the bottom.

Italian Wines by Half and Full Bottles

No Italian meal is complete with wines and La Pizzaiola offers a comprehensive selection of Italian varietals by half and full bottles. Choose from classic reds like Antinori Peppoli Chianti Classico DOCG 2018/19 and Antinori Il Bruciato Bolgheri DOC 2019 or whites including Mantellassi Masso Bianco 2020/21, Pighin Pinot Grigio Friuli Grave DOC 2020/21and Terlano Chardonnay 2020.

Sparkling wines are also on the menu with a choice of sweet or dry like Michele Chiarlo Nivole Moscato d’Asti 2021 as well as Bel Star Prosecco DOC NV.

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