Executive chef Roberto Cerea of three-Michelin-starred Da Vittorio is in town this month to unveil a new menu at Resorts World Sentosa’s contemporary Italian restaurant Fratelli.
The restaurant, which opened just last year, has been serving up dishes with a strong Lombardy tradition and prides itself on family heritage recipes that are decades old. In Singapore, it's helmed by Chef Davide Bizzarri who hails from Pisa while the flagship, Da Vittorio was first opened by Vittorio Cerea in 1966. The restaurant gained its first Michelin star in 1978 and its second in 1996. Today, it's still a family-run establishment with brothers Enrico and Roberto as chefs.
The restaurant, which opened just last year, has been serving up dishes with a strong Lombardy tradition and prides itself on family heritage recipes that are decades old. In Singapore, it's helmed by Chef Davide Bizzarri who hails from Pisa while the flagship, Da Vittorio was first opened by Vittorio Cerea in 1966. The restaurant gained its first Michelin star in 1978 and its second in 1996. Today, it's still a family-run establishment with brothers Enrico and Roberto as chefs.
The Cerea brothers of Da Vittorio. Photo credit: Resorts World Sentosa.
The duo trained with some of the world’s most prominent names from Heinz Winkler (the first Italian chef whose restaurant was awarded with three stars) to Ferran Adria, returning with brilliant new ideas and techniques. They later led the restaurant to earn its third star in 2010 – the highest accolade given out by the Michelin inspectors and which only eight restaurants in the entire country have.
Top Quality Produce
Expect the finest produce flown in from Italy and parts of Europe. Think along the lines of burrata cheese from Puglia, bottarga from Sardinia and Ciliegino tomatoes as well as quality seafood like clams, mussels and red prawns from Sicily. Where possible, the chefs have chosen to work with artisanal producers. The 20 month-long cured prosciutto di Parma for example is from ‘Pio Tosini’, a family-run artisanal producer of parma ham that’s been around since 1905.
Top Quality Produce
Expect the finest produce flown in from Italy and parts of Europe. Think along the lines of burrata cheese from Puglia, bottarga from Sardinia and Ciliegino tomatoes as well as quality seafood like clams, mussels and red prawns from Sicily. Where possible, the chefs have chosen to work with artisanal producers. The 20 month-long cured prosciutto di Parma for example is from ‘Pio Tosini’, a family-run artisanal producer of parma ham that’s been around since 1905.
Ravioli Caprese, Scamorza & Ciliegino. Photo credit: Resorts World Sentosa.
Of course, no visit to an Italian restaurant is complete without pasta and there’s at least three signatures to try. These are family recipes given a contemporary spin thanks to the Cerea brothers. The ravioli filled with ricotta, smoked scamorza cheese caprese style will be a hit with cheese lovers while those who appreciate the finer points of Italian traditions can order up the square spaghetti pasta chitarra served with braised beef short rib ragout and topped with black truffle shavings (pictured in article banner). The pasta is made using a specialised tool that gives its unique square shape and texture.
Other famed classics includes the Milanese veal cutlet that's first tenderised, breaded, then pan-friend in clarified butter and served bone-in with potatoes, tomatoes and lemons. Those looking for pure Italian comfort with a dash of luxury on the other hand can order up the pizza oro nero baked in a wood-fired oven. Here, squid ink tomato sauce is topped with scamorza cheese, cured cod fish ‘Baccalà’ and dusted with a touch of gold dust.
Fratelli is at Level 2 of Hotel Michael, Resorts World Sentosa.
Other famed classics includes the Milanese veal cutlet that's first tenderised, breaded, then pan-friend in clarified butter and served bone-in with potatoes, tomatoes and lemons. Those looking for pure Italian comfort with a dash of luxury on the other hand can order up the pizza oro nero baked in a wood-fired oven. Here, squid ink tomato sauce is topped with scamorza cheese, cured cod fish ‘Baccalà’ and dusted with a touch of gold dust.
Fratelli is at Level 2 of Hotel Michael, Resorts World Sentosa.
