is an upscale trattoria with a pasta-focused programme by homegrown hospitality company, The Cicheti Group, in collaboration with Singapore's leading pasta artisan, Ben Fatto.
Perfect for kicking off the meal is the bite-sized snack Gnocco Fritto . These Emilian-style fried parcels of leavened, lard-enriched dough served piping hot with cold slivers of lardo and pink peppercorn whet the appetite for more savouries. For a combination, you know , order the Prosciutto di San Daniele e Melone . The famed prosciutto from a small village in Italy's northern region of Friuli Venezia Giulia is paired with grilled philibon melon. While the dusting of fennel pollen feels superfluous, the slightly spicy jalapeño jam and aged saporoso balsamic ties the dish together.
Vegetarians are able to fill up here too, with options like the Linguine al Limone and Busiate con Pesto alla Trapanese . The former lives up to one of Rome's most famous pasta dishes, with bronze-drawn linguine clinging onto a delicate, emulsified sauce made using prized Amalfi lemons and smooth, semi-aged Provolone del Monaco DOP.
The delicate, fleshy flakes are held together by a crispy, almost crackling-like skin, made possible by leaving the scales on.
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