La Pizzaiola has been cooking up tried-and-tested Italian classics since it reopened in 2012. Now, with three outlets (located at Braddel Heights Estate, King Albert Park and Upper Thomson), La Pizzaiola has a steady following. Founded and helmed by Ristorante Pietrasanta’s Chef Loris Massimini, the idea was to create a cozy pizzeria so you would see all three outlets in residential areas.
We paid a visit to their King Albert Park’s outlet (conveniently located right beside the MRT station) and tried out some of the new items on their menu.
You must get the Focaccia Aglio, Burro e Mozzarella ($16.90) if you’re a bread lover. Focaccia bread is fragranced with garlic and mozzarella ad what you get is a soft, airy carb laced with garlic and cheese. The portion for this is also generous, and definitely sufficient for a group of three to four.
Another appetiser that we had was the Sardine Fritte ($20.90). Sardines are lightly breaded then deep-fried. The sardines were not overwhelmingly fishy and this would be an alternative to the usual fried calamari.
Known for their pizzas, we tried the La Pizzaiola Speciale ($27.90) where roast beef slices are laid generously on Italian tomato sauce and mozzarella for di latte before blanketed with shaved parmasan cheese and arugula rocket salad. A drizzle of truffle oil is added prior to serving so you probably can smell it before it reaches your table.
The staff recommended Pollo Biologico all Diavola ($33.90) – a whole roasted organic spring chicken for our main. Marinated in Italian herbs and spices for hours before slow roasting, this spring chicken is very tender and absorbed the flavours of the spice rub well.
The portions at La Pizzaiola are generous and we were stuffed by the time the main was served. However, I wanted to try the Risotto ai Funghi Porcini e Tartufo ($26.90) so we got a portion. This is a dish for truffle fans because you can expect rich flavours with simple ingredients – risotto, porcini mushroom, cream, some parmesan cheese and truffle oil. The risotto is cooked right so it retains a bite.
To end the meal, we had the signature Tiramisu ($11.90). Nothing too fancy about the dessert, but frills-free tiramisu.
At La Pizzaiola, free flow filtered sparking and still water is served at $1 and for those looking for wines to go with the food, there is a comprehensive selection of reds, whites and sparkling wines. It does serve up comfort, fuss-free Italian food and it is no wonder why they have a regular crowd.
Budget per person: $30 to $40 per person
