Once a private home dining experience, La Bottega Enoteca is now a rustic Italian bistro in the Joo Chiat area – it’s got a reservation waitlist of at least a month. The joint is headed by Chef Antonio Miscellaneo, said to serve the best pizzas in town now. While the double crunch pizza is the piece de resistance, the Newpolitan pizzas are obvious winners too, showcasing both traditional and modern flavours.
La Bottega Enoteca ranked 19th on the 50 Top Pizza awards in Asia Pacific last June, and not without reason. Flavours for the Newpolitan pizzas include the burrata; Sarde featuring tomato, ricotta and Spanish sardines; and the beef carpaccio. Every bite of the 72-hour slow-fermented dough is light and crisp on the outside while soft and chewy on the inside.
Miscellaneo also makes and ages his own salami out of a blend of pork and beef – you can try his homemade salami in the Gnocco Fritto.
