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Pizza Fabbrica takes artisanal cuisine to the next level

One of the best things on the menu is the wood-fired pizza with smoky and rich flavours

Authentic Italian favourites with traditional roots and modern interpretations are the name of the game at Pizza Fabbrica

Nestled within the eclectic conservation area of Bussorah Street is the modern, understated chill-out restaurant and bar, Pizza Fabbrica, a newcomer to Singapore’s vibrant Italian food scene that’s already making a splash.

One of the best things on the menu is the wood-fired pizza with smoky and rich flavours
One of the best things on the menu is the wood-fired pizza with smoky and rich flavours

Pleasant dining ambience

The hub of this minimalist pizzeria is the lively open kitchen, which houses an impressive slick copper wood-fired oven from which the chefs prepare authentic Italian dishes under the helm of Executive Chef Matteo Boifava.

Amidst the stark décor and a feel of a contemporary pizza factory, Chef Matteo and his team let the food speak for itself. Highly committed to always serving the best, Pizza Fabbrica stays true to traditional recipes while playfully reinventing them with cheeky, modern interpretations.

Pair your preferred pizza with your preferred beer, straight from the tap!
Pair your preferred pizza with your preferred beer, straight from the tap!

Made from scratch

Diners will find that much of the condiments is homemade, including marinated olives, sun-dried tomatoes, fig and chilli jam, mostarda and pesto, to name a few.

With up to 14 freshly-made pizzas on offer, the pan-Italian menu is also heavily based on artisanal produce, such as Rustichelle d’Abruzzo pasta from Italy and freshly-roasted coffee beans by the Dutch Colony Coffee.

 

Chef Matteo Boifava stays true to traditional recipes, yet interprets them in a modern way
Chef Matteo Boifava stays true to traditional recipes, yet interprets them in a modern way

A bite of Italy’s best

The combination of Chef Matteo’s Italian roots and refined cooking techniques results in dishes that are robust in flavour, hearty in size yet delicate in treatment. Diners will be treated to a range of much-loved Italian pizzas.

The pizzas all feature Chef Matteo’s own style of pizza base, made with dough that has been proofed for 48 hours, using the best quality of Caputo flour from Italy and topped with fior di latte (fresh mozzarella) air-flown from Italy. For the Pizza Fabricca, the establishment’s namesake (a vegetarian pizza topped with fresh mozzarella) pumpkin cream, broccolini and sun dried tomato, the result is a thick, crispy base soaked with the pizza’s soothing pumpkin sauce.

The herbivores among us would also be thrilled to know that Pizza Frabbrica lays claim to an exclusive vegetarian menu, courtesy of Chef Matteo’s vegetarian mother.

Squid Ink Pasta with Avocado and Lime for Restaurant Week
Squid Ink Pasta with Avocado and Lime for Restaurant Week

Restaurant Week

14-22 Mar

Pizza Fabbrica will be part of this year’s 10th Edition Singapore Restaurant Week together with some of the city’s other best-loved restaurants including Lime House, Lewin Terrace and Portico, as well as Pasarbella.

Along with this year’s theme “Something Old, Something New”, Pizza Fabbrica will launch a dinner set menu at just $35++, so come savour a part of Italy this March during Restaurant Week.

www.restaurantweek.sg

Pizza Fabbrica, 69/70 Bussorah Street, Singapore 199482, www.pizzafabbrica.sg

By Eu Shuqi

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