Brought to you by cousins from Pignola, Anto Pizza E Aperitivi is a hit with anyone who appreciates good cocktails and pizza

The low-down

This slice of Italian heaven is a cosy 80-seater by two Pignola-born cousins—Hong Kong-based bartender and entrepreneur, Giancarlo Mancino, and Singapore-based pizzaiolo, Antonio Brancato, with 16 years of pizza-making under his belt. Launched in October of last year, Anto Pizza E Aperitivi replaces an old Caribbean restaurant with Italian hospitality, complete with masterful cocktails and an impressive pizza oven entrusted with three kinds of pizza: in teglia (baking tin), classic and Le Antonio.

The food

Pizza is obviously king here, made with North Italian Molino Dallagiovanna flour for its light texture and proofed for 24 hours to develop all the flavour. Available three ways, we recommend the 4 Formaggi, a cheesy classic that’s topped with mozzarella, gorgonzola, smoked scamorza, caciocavallo, pecorino, before being baked in ultra-high 480°C heat for just 90 seconds. Do also try the Rustica (see featured photo), a 10-year-old recipe by Brancato that involves fresh fennel pork sausage and shredded raw chicory; and the Rocco, a puffy South Italian pan pizza that’s baked to a crisp. Named after Brancato’s father and Mancino’s late uncle, this simple combination of mozzarella, potatoes and rosemary tasted mighty sophisticated to us.

The rest

Besides pizza, the selection of sourdough Bruschette is a must. Nurse Mancino’s range of liqueurs and cocktails along the way—try the Pineapple Pizza Negroni—and when dessert calls, skip the Margherita Dolce Fried if sweetened tomato sauce and soya cream on bread isn’t your thing. A simple scoop of pistachio gelato will do just fine.

Anto Pizza E Aperitivi
2 Jiak Chuan Road,
Singapore 089260
Tel: +65 9689 6869