Anto Pizza E Apertivi is the latest addition to Jiak Chuan Road, and also to our unending list of Italian restaurants in Singapore. The 80-seater brings together Hong Kong-based bartender Giancarlo Mancino and Singapore-based pizzaiolo Antonio Brancato in a space where pizza and cocktails converge. A compact menu highlights three main pizza types – in teglia (baking tin), classic, and Le Antonio. Confused? Fret not, as you’re in the good hands of Brancato, who has 16 years of pizza-making under his belt. The in teglia is a gently puffed pizza achieved by using a small pan ($24 for the Rocco), whereas Le Antonio refers to innovative pizza creations by Antonio himself ($38). There’s also the classic pizza section, where slices are fired up in a 480-degree oven for 90 seconds. Interestingly, it’s the vegan Caponata ($36) that comes highly recommended.
Giancarlo splits his drinks list into seven sections – classics with a twist; negronis; salutari (non-alcoholic drinks); sbagliati (‘new wave’ drinks); Americani; spritzers; and asporto (canned). The latest on the menu is a heretical pineapple pizza negroni ($25), a tongue-in-cheek jab at the Americanised pizza, in the form of a cocktail.
