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CULINARY |
20 December 2016 |
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Acqua E Farina's co-founders and executive chefs, Roberto Galbiati and Antonio Manetto, bring their warm smiles and tried-and-tested recipes from their hometowns to their newly opened Italian restaurant at The Rail Mall.
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The pizzas are mainly Neapolitan-style with a small section for Sicilian-style barca or boat pizzas, perhaps not surprising as they are under the charge of chef Antonio who was born and bred in a small town near Naples and who grew up eating the pizza he later trained to make.
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Pastas at Acqua e Farina are an exploration of the different gastronomic expressions of North and South Italy. For example, the Linguine ai Frutti di Mare is a very typical Southern-style seafood pasta: the tomato base is gently simmered with seafood such as prawns and squid so that it takes on the flavours of the sea while retaining the tangy fruitiness of the tomatoes. The Spaghetti al Nero di Seppia takes a very different approach. It is a typical Northern-style seafood pasta which looks rich and almost intimidating on the plate but draws out hearty flavours that feels almost earthy if it weren’t for the scent of the ocean that lingers on the palate.
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