影片
更多
2013-09-21
63 瀏覽
Named after the beautiful and charming Capri Island in Southern Italy, Capri Trattoria & Pizzeria is an authentic Italian diner set up by two Italians who simply wish to share their love for Italian food with their customers. And staying true to its Italian roots, framed pictures of the Amalfi Coast hang on the white-washed rocky walls of this laid-back and cosy trattoria.The brainchild of owner Luca Iannone and chef Michele Cuozzo, who by the way are heavyweights in Italian cuisine, Capri Tratt
The brainchild of owner Luca Iannone and chef Michele Cuozzo, who by the way are heavyweights in Italian cuisine, Capri Trattoria & Pizzeria is fast gaining popularity with both locals and the Italian community here in Singapore who show their support by boasting a full headcount of the restaurant even on weekdays. Reservations are a definite must or you may just have to leave disappointed.
It is said that good food is spread by word of mouth and Capri Trattoria & Pizzeria is testimony that this statement holds true. The clientele here is made up of mostly regulars, judging from the friendly banter exchanged between the owner, chef and diners. It is a lively atmosphere and almost casual but certainly not sloppy as servers are attentive to your needs and not at all intrusive.
Starting with the Tagliata Di Manzo, a modest grilled platter that will have steak lovers rejoicing. Thin slices of Sirloin done Medium rare, and simply marinated with just olive oil, pepper and salt, allowing the full flavour of the meat to come through. Tender, juicy and seared only on the exterior, and finally sprinkled with some parmesan cheese and laid atop a bed of rocket salad, this antipasti was picture perfect.
The Sauteed Calamari in Squid Ink was certainly very unique in both appearances and taste. Jet black with its distinct iodine, briny flavour and a touch of Chef Michele's spices and condiments which consists of a generous amount of garlic powder, this squid ink paired off very well with the large calamari rings or as the chef calls it in our own Singapore dialect- 'sotong'.
Moving onto some 13-inch pizzas prepared on the spot upon ordering and baked in a brick-laid oven that is said to have been put together one brick at a time by owner Luca. Talk about adding that personal touch into your own restaurant!The Amalfitana came with a large serve of shaved parma ham, some Mozzarella and Parmesan cheese with rocket salad and cherry tomatoes. A wonderful combination of really fresh ingredients that tied in so beautifully together on a piece of dough that was baked to life.
The Baccala alla caprese was a table favourite. Super fresh baked cod fish fillets which had soaked up the flavours of the tomato sauce it was cooked in. This mild flavoured cold water fish was pitch perfect and simply melted in your mouth. It was no surprise that this plate was polished off in no time.
Another Chef's Recommendation, the Scialatielli di Capri was a homemade long pasta oven baked in paper with seafood and cherry tomatoes. This practice of baking the pasta in parchment paper allows the pasta to thoroughly absorb all the flavours of the sauce which was made up of white wine, garlic and parsley, while keeping the texture of the pasta well moist and the ingredients well baked. And I have to say, this was spot on.
And of course no matter how stuffed and full we were from all those amazing hearty Italian dishes, there is always room for dessert!A lovely platter with four of the best desserts on the menu, sprinkled with icing sugar, this was greeted with squeals of delight when it was served. Actually, I think I was the only one squealing...what can I say? It's the ultimate sweet tooth's dream!
From R to L:
The Torta al limone is a lemon cake prepared with Luca's mom's own special recipe. The adults at the table who were not fans of too sweet desserts loved this and it was the first to be cleaned up. Luca's mom would be pleased.
An Italian classic, the Tiramisu is a must-try at any authentic Italian diner. Creamy, not too sweet with sponge fingers soaked with the subtle coffee flavour, I loved how they added their own twist with dollops of dark chocolate ganache.
The Torta caprese which tasted a bit like a brownie is actually a classic almond and chocolate cake from Capri. Not too heavy and crumbly, this tasted great on its own and even better when I used it to soak up the last bits of the Tiramisu.
Chocolate lava fans MUST order the Lava cake here! Served with a live flame, this grand marnier-laced chocolate cake was oozing with melted good quality chocolate. Delish!
Owner Luca Iannone and chef Michele Cuozzo are two faces you will definitely recognise when you come here because they will be walking around, talking to customers and probably at your table regularly to ask you about the food and also to share more about their food with you. It is all a very interactive experience dining here at Capri Trattoria & Pizzeria, and one hard to find anywhere else.While Capri Trattoria & Pizzeria just turned one not too long ago, this place has great potential and I believe, will be around for a very long time. I am already looking forward to coming back here when I next have a craving for good ol' authentic Italian cuisine at an affordable price.
張貼
