Trattoria Amanda |A celebration of the Authentic flavours of Italy and the comfort of its home cooked dishes

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Tucked away on Stanley Street, you’d be pleasantly surprised to discover a piece of home in the hustle and bustle of the city. The warmth and lull of good food is supplemented with a contrasting thrill brought about by the restaurant’s extensive selection of vino and serious selection of Italian craft beers.

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Dining at Trattoria Amanda is like travelling back in time. From the decor to the service to the food, everything reminds me of the Italian eateries that popped up around Singapore’s residential areas during the 90s. The trattorias were more casual and the food had a more homey flavour compared with the restaurants in town. Trattoria Amanda may be right smack in the Central Business District, but it feels like a neighbourhood family-run eatery.

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Chef Salvatore Catalano

Running the kitchen is chef Salvatore Catalano, who owned the now-defunct La Noce trattoria in Hillview. His menu – comprising mainly antipasti, pizzas, pastas and desserts.

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Authentic sparkling water is served here.

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Remember to get a glass of Italian Chianti red wine to go with your dishes.

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Sauteed Vongole With White Wine Sauce , the clams are so sweet and juicy.

The sauce has more depth than those at many other restaurants, with a richness that comes from more than just clam juices and white wine. It is so delicious.

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Burratina e parma ham

Burratina cheese with Parma Ham, another authentic Italian dish. Burrata or Burratina is a fresh Italian buffalo milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture.

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Introducing a dish from the new menu, Pasta with uni and caviar.

Chef said back in Sicily sea urchin or uni are commonly used in dishes.

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Fish of the day , Cod fish

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Meat of the day Wagyu beef with potato and onion from Sicily

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Quattroformaggi, or Four Cheeses pizza

The pizza, topped with gorgonzola, pecorino, parmesan and mozzarella cheeses, is excellent. The cheeses each contribute a different character – from the salty and pungent gorgonzola to the mild and stretchy mozzarella – and come together in a blend of delicious flavours. The pizza dough is good too, crisp at the edges, slightly chewy in the centre and just thick enough to balance the cheeses perfectly.

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