In Piazza Tasting Session

In Piazza Tasting Session
30 Stevens Road #01-04

Opening Hours:
Tue - Sun: 11:45am - 2:15pm (Lunch), 5:45pm - 10pm (Dinner)
Closed Mon


http://inpiazza.sg/

This was an invited media review. I did not pay for the meal during the free hosted tasting session.
Attended with representatives from Food In Sing, msginginly, and Foodielicious.

Spaghetti Alla Carbonara (SGD $25)

Authentic Italian Casual Dining

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 8
Ambience & Setting: 7
Food & Beverage: 8
Service: 9
Value for Money: 8
Budget about SGD $48 per person.


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Established in December 2017 by a trio of Italian friends who become acquainted with each other in Singapore, In Piazza is a casual, mid-range restaurant that serves up homely, authentic Italian dishes, lovingly made using age-old family receipes. Even if you're familiar with Italian cuisine, you'll find there's distinct differences in each dish at In Piazza, the unique tastes and textures specific to the Chef's respective families, making a visit here worthwhile. You can tell the team is having fun at work; during our visit, Chef Carlos Tridapalli dressed up twice; as a Venetian boatman, then later in a masquerade costume, and went around interacting with guests!

In Piazza Signage

Entrance

Ambience at In Piazza is casual, rustic, and relaxing. The bright, warmly lit place is neatly lined with dark wooden tables and comfortable cushioned chairs, with grey brick walls and a wall mounted bicycle lending a countryside feel. The round bar surrounds the pizza-making area and stone oven, allowing you to watch Chef at work as you sip on quality Italian wines. There is some outdoors seating as well, fairly romantic in the evenings, and suitable on cool days.

In Piazza Exterior

In Piazza Interior

Italian Pasta Map

Service at In Piazza is very good, being personalised and efficient. Operations Manager Daniele Tordi takes care of guests, welcoming them, making sure they're comfortable, taking orders, and clearing away empty / finished plates and dishes throughout your meal. He also makes the effort to engage and trade pleasantries and jokes with diners. Clued in to the history and background of dishes, he eloquently regales you while serving each dish to your table, great product knowledge.

Bar & Kitchen

Artisanal Gelato Cart

Food at In Piazza is authentic Italian cuisine, but different from your usual stuff in Singapore, as the family receipes used result in different textures or flavours for each dish. Chef Carlos Tridapalli does most of the cooking; from pasta to salads to soups to desserts, the man showcases his 25 years of culinary experience through his honest, hearty, home made dishes. The main shareholder and pizza maestro Chef Dario Bonaccorso owns a couple of pizza joints in Singapore, and regulars will be familiar with his hand made, tasty pizzas topped with quality ingredients. Portions are large, sized for communal group dining. Prices are mid-range, typical of most restaurants, budget about SGD $48 per person for a meal here.

Menu

Menu

Menu Specials

The Beer Peroni Nastro Azzurro (SGD $10 / $14) is a straw golden coloured pale Roman lager, whose name means 'Blue Ribbon' in Italian. Poured with a dense white foam head, this beer is known internationally for its young, sparkling, very light body; somewhat odd aroma of grains, skunk, and lemon; taste of crackers, corn, and bread. A really light European beer, refreshing and great for summer days!

Beer Peroni Nastro Azzurro (SGD $10 / $14)

The Bread Focaccia Basket (SGD $Complimentary) is served at the start of a meal. The bread focaccia is soft and tearable, with a light bready flavour. Soaks up the olive oil and balsamic vinegar well, but I find it's less fragrant than elsewhere, and also lacks a crisp crust edge.

Bread Focaccia Basket (SGD $Complimentary)

Bread Focaccia Basket

Created by Chef Dario Bonaccorso to allow diners to sample the natural taste of his pizza crust, the Pizza Crust With Rocket Leaves (SGD $Complimentary) creates a delicious anticipation of the meal to come. The crisp but dense pizza crust has a light bready sweet flavour, fragrant with Italian herbs, contrasted by the crunchy bitter arugula / wild rocket leaves and mild parmesan cheese. When stretched, the actual crust of the pizza becomes lighter and more crisp.

Pizza Crust With Rocket Leaves (SGD $Complimentary)

Pizza Crust With Rocket Leaves

Pizza Crust With Rocket Leaves

A classic appetizer, the Prosciutto Con Melone & Fichi (SGD $25) features large, whole slices of juicy sweet rock melon, draped with crunchy bitter arugula / wild rocket leaves, tender salty savoury prosciutto / cured ham, and fruity sweet fresh figs. The combination of flavours and textures is delightful, and the portion size is large enough for 6 people... it can even be eaten as a main course! If you like rock melon, ham, and figs, you'll love this dish as much as I did. Highly recommended!

Prosciutto Con Melone & Fichi (SGD $25)

Prosciutto Con Melone & Fichi

Prosciutto Con Melone & Fichi

The Spaghetti Alla Carbonara (SGD $25) is prepared and served tableside. Chef Carlos Tridapalli places the cooked pasta and ingredients into a carved Grana Padano Cheese Wheel, then mixes and stirs it around to coat the pasta in cheese, before plating and serving it. The home made spaghetti pasta noodles here are thicker and wider than usual, giving it a lovely al-dente chew. While there is no egg used on the finished dish (it's instead used to make the gravy thicker), the thick cream and sprinkling of Pecorino Romano cheese coat every strand of pasta, and along with the garnish of cured pork guanciale / pork cheek and fresh ground black pepper, lend bold salty savoury creamy flavour. Differs greatly from the usual carbonara pasta. A unique experience, worth trying.

Grana Padano Cheese Wheel

Chef Carlos Tridapalli

Ready To Mix

Chef Plating

Spaghetti Alla Carbonara (SGD $25)

Spaghetti Alla Carbonara

The Le Tradizionali Pizze Stagioni (SGD $26) was prepared with flair and gusto by Chef Dario Bonaccorso. The crisp crunchy pizza crust, fragrant with herbs, home made tomato sauce, and mozzarella cheese, is evenly spread with 4 different ingredients in 4 quadrants, corresponding to the 4 seasons. Operations Manager Daniele Tordi told us the crunchy, earthy vegetal salty artichoke is most common in Spring; the juicy, earthy salty cured green olives are associated with Summer; the tender earthy button mushrooms are harvested in Autumn; while the tender savoury cooked ham is eaten in Winter. Overall, I loved this pizza for its bold and unusual flavours, a distinctive Italian taste that may not appeal to most Singaporeans.

Chef Dario Bonaccorso

Chef Preparing Pizza

Ready To Bake

Le Tradizionali Pizze Stagioni (SGD $26)

Le Tradizionali Pizze Stagioni

Le Tradizionali Pizze Stagioni

Le Tradizionali Pizze Stagioni

Lifting A Slice

Operations Manager Daniele Tordi prepared and piped the Cannoli Siciliani Al Pistacchio (SGD $11) at tableside. This classic Sicilian dessert pastry features a thick, crisp waffle tube, piped with a rich, creamy filling of cream cheese, Marsala wine, orange juice, orange zest, and powdered sugar. It's coated with cocoa powder and crushed pistachio nuts, then served. Chef Dario Bonaccorso told us the traditional version uses ricotta cheese, which most Singaporeans don't like, hence, the use of cream cheese instead. I loved the creamy sweet spice flavours of this dessert, and it's light enough on the palate that it doesn't become cloying. Good!

Cannoli Siciliani Al Pistacchio (SGD $11)

Cannoli Siciliani Al Pistacchio

Cannoli Siciliani Al Pistacchio

Cannoli Siciliani Al Pistacchio

Had a pleasant dining experience at In Piazza. I think you appreciate food more, when you interact with the service staff and understand its history, background, and inspirations. Coupled with the rustic, relaxing ambience, In Piazza makes for a great place to wine and dine with business associates or friends.


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