Good food is meant to get better. And this seems to be the case of Italian cuisines, as a variety.
Commonly, Italian cuisine is a menu of spaghetti or carbonara with pizza, sausages, wine and coffee. The distinguishing features of Italian cuisines, whether home-made or served in fancy Singapore Italian restaurants, are antipasto or appetizers with as many as 21 types ranging from breadsticks, toasts, bruchetta, culatallo, mozorellas, olives, salami, tortiano, verdure and vezione verro. Also typically served in Singapore Italian restaurants are zuppa e salsa or soups and sauces, the most famous of which is the acquacotta made from water, satle bread, onion tomato and olive oil, vegetable and left-overs. There are also more than 30 kinds of Italian pane bread including the traditional Italian pane rustic, the plain pane toscano, the typical Romanian breads rosetta and ciriola and the ciabatta, a white bread made from wheat, flour, water, salt, olive oil and yeast that is considered the Italian counterpart of the French baguettes.
In many Italian restaurants in Singapore, a typical Italian appetizers often involve e a choice from among meats, vegetables, or cheeses or classic combinations of tomatoes, fried vegetables, olive and cheese topping on cured meats or bread. Meanwhile, typical primi light, or “first dishes” include pasta, risotto, creamy rice or soup. Secondi, is the main meal which include meat, fish or vegetable main dish the more popular choices of which include pollo chicken, bistecca steak, manzo beef, agnello lamb, arrosto roast, gamb shrimp, salamone salmon, frutti de mare mixed shellfish, and frittata omelette which maybe baked (al forno), fried (fritto) or grilled (alla griglia) and served with contorni side dishes of grilled or sautéed vegetables, green salad, and potatoes.
For many Singapore Italian restaurants, the best sellers have often been the standards. The standard carbonara, the Roman pasta dish with bacon remains a customer favourite while the pasta con pomodoro e basilica, the most basic and simplest cooked pasta sauce, has become a favourite treat not just in Italian restaurants and at home. For desserts, the tiramisu, a treat layered around and smeared with a creamy mascarpone mixture is still considered best match for Italian coffee while the panna cota, a dessert made with gelatine, cream and milk, is a favourite standalone dessert in any Italian restaurant.
But the choices has recently become more diverse and extensive. Singaporean Italian restaurants have also introduced, the bruchetta, a country bread sliced and topped with toppings of evergreen tomato-basil and mushroom-garlic which is becoming a popular is a modern classic Italian starter. For salad, the caprese is a new variant made from salad in pesto sauce topped with juicy tomatoes and mozzarella cheese. For breads, there is the new panzenella, a Tuscan bread salad which is basic combination of bread and tomatoes, a staple ingredient of almost every Italian dish. And then too, there is the focaccia bread, fresh dough topped with caramelized onions, olives, tomato slices, basil leaves, and grated parmesan cheese. For side dishes, the mushroom risotto, a plateful of buttery risotto with the goodness of mushrooms, is also becoming a widely sought after in many Italian restaurant in Singapore.