11 July 2018
Share
When the late Vittorio Cerea opened his restaurant in the hilly town of Bergamo, in the Lombardy region of Italy, in 1966 and decided to make seafood his specialty, people thought he was crazy. “Back then, nobody in Bergamo ate fish,” says his eldest son, Enrico Cerea. “It was a real gamble.”
And it was a gamble that has paid off handsomely. Today, Da Vittorio is one of only nine restaurants to be awarded three Michelin stars in the MICHELIN Guide Italy 2018. Now helmed by second-generation chef brothers Enrico and Roberto Cerea, Da Vittorio is celebrated for its rich heritage of melding Lombard tradition with creative genius.
And it was a gamble that has paid off handsomely. Today, Da Vittorio is one of only nine restaurants to be awarded three Michelin stars in the MICHELIN Guide Italy 2018. Now helmed by second-generation chef brothers Enrico and Roberto Cerea, Da Vittorio is celebrated for its rich heritage of melding Lombard tradition with creative genius.
The Cerea brothers were recently in town to unveil a new menu at Resorts World Sentosa’s contemporary Italian restaurant Fratelli, based on heritage dishes inspired by Da Vittorio’s treasured family recipes. “In Italy, the two most important things are family and work. So what we cook is a natural extension of our family traditions,” says Enrico Cerea.
At Fratelli, the homely elements are parlayed into refined dishes like the Zuppa di Pasta e Pesce which features a rich seafood stew with pasta mista. Enrico Cerea explains that in Italian homes, different types of leftover pasta are usually mixed together and transformed into comforting soups. Diners are encouraged to mop up the soup with warm bread in the Italian ritual of “fare la scarpetta”.
At Fratelli, the homely elements are parlayed into refined dishes like the Zuppa di Pasta e Pesce which features a rich seafood stew with pasta mista. Enrico Cerea explains that in Italian homes, different types of leftover pasta are usually mixed together and transformed into comforting soups. Diners are encouraged to mop up the soup with warm bread in the Italian ritual of “fare la scarpetta”.
Just as at Da Vittorio, the spotlight shines brightly on the seafood offerings at Fratelli, paired with the freshest produce and harvests of summer and the finest artisanal ingredients from Italy. Expect the likes of Scampo, Ravanello, Erbette e Uovo di Salmone, a succulent grilled langoustine tail accentuated by an espuma of red radish, and Filleto di Branzino con Crema di Piselli al Cardamomo, fork-tender pan-seared sea bass served with cardamom-scented green pea puree, baby vegetables and a crispy free-range egg yolk.
“Here in Singapore, we have revised our traditional Italian dishes in a modern way that still respects the seasonality and quality produce from Italy,” says Enrico Cerea. This includes the Risotto, Taleggio, Patat Viola, Spinacino e Valcalepio, a classic Carnaroli risotto with Taleggio cheese and a reduction of Valcalepio wine reduction, both produced in Bergamo. Not to be missed, Pollo, Ketchup di Barbabietola, Porri e Funghetti is a hearty dish of organic yellow corn fed chicken breast served with braised leek, a refreshing beetroot ketchup, sautéed spring mix mushrooms and Marsala wine sauce.
The new desserts on the menu are also contemporary spins on classic favourites. The Il Nuovo Cheese Cake is a beautifully-plated dessert made out of soft cheese and a raspberry mousse parfait coated in white chocolate and served with raspberry sorbet and raspberry textures; the Passion Love is a luscious trio of chocolate mousse served with freshly chilled passion fruit soup.
Fratelli
Level 2, Hotel Michael
Resorts World Sentosa, 8 Sentosa Gateway
For reservations, call +65 6577 6555 or email fratelli@rwsentosa.com
