Ristorante Pietrasanta is observing the changing of the seasons and commemorating the turning to colder, more temperate temperatures with a new menu celebrating flavours, traditions, and emotion.
Making a debut is a series of dishes that still honour Italian flavours at their roots. House-made sauces, imported hams, fresh greens, and handmade pasta underscore a menu prepared with warmth and affection, just as every meal is cooked up in Italy.
A series of new items make an appearance on the menu. Taste it in starters like the Bruschetta Con Vongole E Pomodoro, a deviation from regular bruschetta with juicy clams cooked in rich tomato sauce and served with garlic parsley on top of grilled fresh bread. The Tagliere Toscano piles generous slices of cold cuts including parma ham, mortadella, and salami, further layered with parmesan cheese on a tomato bruschetta.
Eat your greens with salads like Insalata di Cavolo Nero, an organic Lacinato kale salad made from Tuscan kale (also known as black kale) dressed up with raisins, almonds, apples, and a punchy blue cheese. The bright refreshing flavours are meant to evoke a sunny taste of Italy in a bowl.
Warm the heart and stomach with a new soup, the La Ribollita, a traditional vegetable soup native to Tuscany. Kale, cabbage, beans, potatoes, and tomatoes are simmered to a sweet, crisp fragrance before crispy croutons are added for a bite.
New pasta options include the iconic Pici Cacio E Pepe, one of the four famous Roman dishes made of house-made pici pasta, a thick hand-rolled pasta hailing from Siena, doused in a rich sauce of fresh pecorino cheese, and generously seasoned with pepper.
Feed on colours on a plate with the Tagliatelle Al Nero Di Seppia Ai Frutti Di Mare, an old favourite from Ristorante Pietrasanta’s early days that is now reinstated on the menu, featuring dark squid ink spaghetti pasta fragranced with white wine, coloured with ample seafood and silken with olive oil.
The Tordelli Al Ragu Chiantigiano is also not to be missed, being another signature of the restaurant that has come to represent the brand. Freshly made ravioli is filled with juicy minced beef and chard, cooked in a traditional Chianti style beef Bolognese sauce laced with lashings of red wine for a sauce that will have you savouring up till the last drop.
One meat dish becomes a permanent item. Previously available only in seasonal and special menus, the Secreto Alla Griglia serves up a prime-cut black pork shoulder that takes after the texture of a ribeye cap but looks like a skirt steak. It will satiate even the appetite of the most voracious meat-eater with sides of roasted potatoes and a mesclun salad.
A new pizza flavour joins the lineup, a Burrata E Pomodorini that comes with generous toppings of creamy mozzarella cheese, rocket salad, fresh tomatoes, and Pietrasanta’s secret burrata cheese.
For a sweet end, new desserts present themselves as Profiterols, light and airy bigne puffs made from choux pastry, filled with daily churned milk gelato from its sister brand GelatiAmo and drizzled with indulgent chocolate sauce, and Vin Santo E Cantucci – sweet wine with intense caramel and hazelnut flavours, perfect to be dunked with Pietrasanta’s selection of almond biscotti.
Ristorante Pietrasanta’s sister brand GelatiAmo also has a series of new gelato flavours to coincide with the new menu. Lick a taste of true Italian gelato in flavours like Fior di Latte e Miele, a simple flavour of fresh milk brought up a notch with a drizzle of organic honey and served in a waffle basket. The Cioccolato promises to be satisfying with 76% dark chocolate alongside more cacao in a waffle basket. An Italian classic is the Pistacchio, a long-time GelatiAmo bestseller for its real pistachio that you can taste with each lick.
Something more refreshing can be found with flavours like Limoncello, made with prized ‘Tosolini’ limoncello, and Sorbetto Alla Arance Rosse of tart and tangy blood orange. Should you be undecided, trust the Affogato which serves a milk gelato with a shot of espresso to sweeten your after-meal coffee complete with the dose of caffeine.
Should a drink be what you seek to end the meal, hit the spot with two new inclusions of dessert wines. The Garofoli Dorato Passito is full, sweet, and fresh with bright aromatics of orange, lime, and herbs. The Moscato Pizzolato is new organic addition that is clean, light, and delicate on the palate with a balanced acidity to wash your meal perfectly down.
a. 1 Fusionopolis Way, #01-08, Singapore 138632
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