After a hard day’s work, nine OpenRicers got the chance to sample some hearty Italian food at Trattoria Gallo D’Oro for the 23rd session of the OpenRice Tasty Union (ORTU). It was the perfect location as the new restaurant located at Central Mall exuded a peaceful and relaxing ambience. The interior’s set-up was also done in a way that is very reminiscent of the traditional Italian kitchens. Warm yellow lights illuminate the 50-seater interior space. Adorned with their wooden tables and comfy chairs, the whole look and feel is completed by the traditional red brick walls which deck the whole place.
The restaurant has a wide array of appetisers diners can choose from. One mus try is their bread and burratina cheese!
Head Chef Carlo Marengoni, whose motto is “Share Everything!” prepared three appetisers, 2 pastas, three main courses and, one dessert for everyone to enjoy! The OpenRicers first got a taste of the Burratina di Bufala con Pomodorini (Fresh buffalo Burratina cheese with sliced tomato, basil and ‘first pressed’ organic extra virgin olive oil). The highlight of this was actually the burratina cheese which was even softer than mozzarella. It was served together with the freshly-baked bread and an impressive selection of authentic Emilia Romagna cold cuts. For something different, Chef also added in the popular Sardine Fritte (Deep fried sardines with onions and lemon). Now, this was a top seller amongst the group as it veered away from the traditional Italian dish. Yet, it still retained the simplicity and goodness of Chef’s cooking.
You can’t visit this Italian restaurant without trying out the pastas, and for this event, the members tried the Casonsei alla Bergamasca (Stuffed veal ravioli served with golden butter, crispy bacon and sage) and the Foiade del Gallo D’Oro (Homemade pappardelle pasta, with sausage and spinach). The ravioli dish was made extra special and flavourful with the bacon bits, which the OpenRicers enjoyed! The second pasta was also an exception as it had the right amount of creaminess which the members couldn’t get enough of.
These main courses represent Italy's warm and home-cooked meals.
By this time, most of them were half-full but they still saved space for the three main courses: Involtini di Manzo Ripieni (Rolled beef with mozzarella, capers and tomato sauce), Branzino Intero al Forno (Oven baked whole Sea Bass with leeks and Italian herbs), and the Pollo al Forno Rustico (Roasted chicken with potatoes, olives and shallots).
A classic recipe from Chef and restaurant co-owner Carlo Marengoni.
After everything the OpenRicers ate, you would think that they wouldn’t have any more space in their tummies for dessert! But how could anyone resist the Torta della Nonna con Gelato (Grandmother custard cake with vanilla gelato)? This home-made recipe handed down to Chef Marengoni by his grandmother was the prefect treat to end another exciting session of the ORTU.
The invited members enjoying the yummy offerings of Trattoria Gallo D'Oro
After enjoying all the dishes and sharing stories with fellow members, the nine OpenRicers went home with full stomachs as well as new foodie friends. Asked if they would come back again to Trattoria Gallo D’Oro to try out more of their dishes, all the OpenRicers answered with a gleeful YES!