New destination where top-notch pizza meets world-class cocktails in Singapore
November 29th, 2024
Occupying a heritage shophouse in Singapore’s vibrant Jiak Chuan/Keong Saik neighbourhood, ANTO Pizza E Aperitivi delivers a ‘slice’ of Italian sophistication with simplicity and authenticity at the heart of the concept. The cosy 80-seater is helmed by the Hong Kong-based Bartender/ Entrepreneur Giancarlo Mancino and Singapore-based, Master Pizzaiolo Antonio Brancato – both Pignola-born cousins and wildly passionate about their craft.
The compact menu offers something for every mood and fancy by way of three main pizza types – in teglia (baking tin), classic and Le Antonio, and complemented with an enticing list of superbly crafted cocktails masterminded by Giancarlo – making the experience at ANTO one to remember with its chill vibe and most of all, filled with the warmth of Italian-style hospitality.
A five-metre long bar is flanked by the impressive pizza oven and a wall of premium alcohols that include Giancarlo’s Mancino Vermouth, Rinomato Aperitivo as well as Sei Bellissimi, and sets the stage for mastery in action.
(L: Le Antonio Bufalo 2.0 | R: Cetara Bruschette)
With a laser-sharp focus on pizza, ANTO showcases exceptionally crafted pizzas at the hands of Antonio, who has 16 years of pizza-making under his belt having honed his skills in Italy, the Middle East, and now Singapore. Notably, there is also a good variety of vegetarian and vegan options. All are made with Molino Dallagiovanna flour from North Italy, appreciated for pure Italian grains that ultimately result in a light dough, which is proofed for 24 hours. The homemade tomato base is made with fresh Italian tomatoes that are seasoned, stewed and hand-crushed.
Pizza styles offered include In Taglia – commonly found in South Italy, this style of pizza involves a small pan and 10 to 12-minute cooking time at over 250 degrees C, resulting in a gently puffed version whereby the top and bottom are crisp, with a fluffy middle.
Le Antonio pizzas are the creative pizzas accumulated during Antonio’s extensive experience – exemplified by the Rustica ($38) – created ten years ago and a hit everywhere Chef serves it. Made with tomato sauce, salsiccia fresca, smoked Scamorza cheese, radicchio and rosemary, it is a clever play on flavours and textures from the fresh fennel pork sausage and shredded raw chicory.
And Classic Pizza feature pizzas made using the same dough but cooked in ultra-high 480 degrees C heat for a mere 90 seconds, the Napoletana pizza is best eaten folded and by hand to experience the unity of texture and flavours.
(L: Arancione Spritzer | R: Pineapple Pizza Negroni)
A unique drinks program entices with Giancarlo’s renowned range of liqueurs used in imaginative ways. The drinks list is sectioned seven ways – I Soliti Noti (classics with a twist), Negronis, Salutari (non-alcoholic); Sbagliati (lit. ‘mistaken’ – or ‘new wave’ drinks); and Spritzers and Asporto (to go, in a can). In particular, the latest launch is the irreverent Pineapple Pizza Negroni ($25) – a beguiling Bianco Negroni style drink made with Big Kahuna Pineapple Gin, ham, tomato bitter, Mancino Vermouth Bianco, and freeze-dried mozzarella. This layered visual feast looks like a futuristic take on not only a cocktail, but most definitely the pizza.
Exuding casual sophistication with neutral tones of black, white and grey accentuated by dark green subway tiles, ANTO is where chill vibes meet warm hospitality. The bar counter is a definite highlight where the action takes place. Diners may choose to sit in the patio area with low seating, the main dining room or an al fresco sanctuary in the back. With an eclectic music selection featuring Italian rap and hip-hop, the atmosphere is charged with a vibrant energy.
ANTO opens daily except Sundays – serving Lunch between 12pm and 3.30pm (last order 2pm); and Dinner from 6pm to 11pm (midnight Friday & Saturday). Reservations are recommended.
(images credit Anto Pizza E Apertivi)
