SGP Tanjong Pagar Italian Food Menu

Nothing can match the unique taste of authentic Italian cuisine in Tanjong Pagar. For the people who are having it for the first time or the people who enjoy the dishes regularly, they would find a connection to the richness of Italian food, if the food made well. If not properly made, they can also tell the difference in the taste of the food and just by their appearance.

To make Italian food from scratch and making it good can be a daunting task for any newcomers and old veterans in Tanjong Pagar. The newcomers don’t want to ruin the dishes, and the veterans want to stick true to the authentic taste that the dish offers. One of the unique things, if not, the most important unique thing, about Italian dishes are the carefully selected ingredients that go into making one. Every ingredient in an Italian dish is carefully examined to know the true nature of the ingredients, where it lacks flavor, what other ingredients can fill up that space with its own flavor.

It is the job of an Italian chef in Tanjong Pagar to know all of these things beforehand to execute in the kitchen without any mistake. Ingredients such as Olive oil, it gets used in Italian food all the time. It adds the authenticate taste of an Italian dish and also by being healthy to consume. There is a saying that cooking with ingredients that are taken from the same region will result in a better taste.

Authentic Italian Food and Deserts Corporate Get Together

Garlic, pasta, tomatoes, basil add the true nature of an Italian dish to the surface. What is so fascinating about these ingredients, that they are very common, and on the right hand they can bring more to the dish than thousands of rare material combined. A clove of garlic will bring all the hidden flavors from the dish, but can’t say the same thing to jarred garlic. Tomatoes, nearly every pizza, and spaghetti ever made on this planet have used tomatoes in one way or another. Basil, is another iconic ingredient in making Margherita pizza. There is a reason why the word basil is synonymous with King of herbs.

Lidia Bastianich White Bean And Escarole Soup

Another widely used ingredient in the Italian dishes are Rosemary, basil may be called King of herbs, but rosemary is known to be the queen. Rosemary really shines in a perfectly made risotto.

No Italian dish in Tanjong Pagar would complete without the inclusion of wine. Wine in an Italian culture takes a significant role in making the cuisines and adds many more flavors to the dish. The wine gets used in the Italian dish is drinking wines, not cooking ones. If any ingredient doesn’t bring its own flavor then it is better left alone. Adding wine to a dish has long been a cultural identity for the Italians. If the wine isn’t fit to drink, then it would be no use in the making of an Italian dish, if used, then it wouldn’t be a genuine Italian product.

Italian cuisine is as varied as the regions of Italy. Although Italy was officially unified in 1861, the food reflects the cultural variety of the country's regions with culinary influences from Greece, Roman, Gallic, Germany, Turkish, Hebrew, Slavic, Arab, Chinese and other civilizations. In this sense, there really is no one Italian cuisine because each area boasts of its own specialties. Not only is the food of Italy highly regionalized, but a high priority is also placed on the use of fresh available produce.

Although traditional Italian dishes vary by region, they also do not follow strictly to a North/South pattern either. The north tends to use more butter, creams, polenta, mascarpone, grana padano and Parmigiano cheeses, risotto, lasagna and fresh egg pasta, while the south is more tomato and olive oil based cooking, along with mozzarella, caciocavallo and peconrino cheeses, and dried pasta. Coastal and central regions often use tortellini, ravioli and prosciutto in their cooking. Even pizza varies across the country. In Rome the crusts are thin and cracker-like, while Neapolitan and Sicilian pizzas have a thicker crust.

For most Italians, pasta is the first course in a meal with the exception of the far north where risotto or polenta is the norm. Vegetables, grains and legumes play a regular part of many Italian diets with meat often not being a regular part of everyday meals, Olive oil is usually seen in its dark green state (from its first pressing) in the south, where in the north a more refined, golden oil is seen.

Basically, Italian cuisine consists of a combination of vegetables, grains, fruits, fish, cheeses and a some meats, with fowl and game usually seasoned or cooked with olive oil (with the exception of the far north). La cucina povera, the food of the poorer Italian people of the southern coastal area, has shaped a diet popular for centuries but now there is a resurgence of this "poor people's food", the Mediterranean diet, which is now being touted as the model around which we should restructure our eating habits.

Breakfast is considered a minor meal in Italy, often consisting of nothing more than a bread roll and milky coffee (café latte). Traditional lunches tend to be larger, have several courses and are eaten slowly. Italian children don't go to school in the afternoon, and because of the heat, many small businesses close from midday until about 4pm which makes lunch the social meal of the day.

The traditional menu structure in Italy consists of basically eight courses, but the long traditional Italian menu is typically kept for special occasions such as weddings, with everyday fare including only the first and second courses, with the side dish being served with the second course. As an exception to this order, a unique course, Piatto unico, can replace the first or second course with, for example, pizza.

The traditional menu consists of:

1. ANTIPASTO - which are hot or cold appetizers, literally it means "before the pasta"; consists of a varied combination of colorful foods. The most popular ingredients are melon or tomatoes served with prosciutto cut into very thin slices. Lettuce, such as the slightly bitter endives or rocket, or other green leaves, such as the aniseed-tasting fennel, are typically used as a garnish, placed around the edges of the serving dish. Salami, mortadella, coppa and zampone, manufactured meat products, are common in antipasti. The artistry of the food is as important to Italians as the taste. For example the reddish colour of salami provides a good contrast to the green lettuce. Fish and other seafood may also be used in the antipasti course and, of course, olives and artichokes are also common servings, as are mushrooms (fungi) seasoned with salt, pepper and lemon juice.

2. PRIMO (first course) - which usually consists of a hot dish such as pasta, risotto, gnocchi, polenta or soup, with many vegetarian options. There are many types of pasta, each type usually named after its shape with common types including spirali (spirals), farfalle (butterflies; sometimes described as 'bow-tie-shaped'). Penne (hollow tubes) and conchiglie (shells). Different shapes are supposed to be better with the different types of sauces. Spirals are two strips of pasta twirled around each other and are used with the heavier sauces, such as those containing minced meat and vegetables. Rigatoni is cylinders or tubes, with a wide diameter and grooves (or lines) on the outside. The grooves are supposed to hold the sauce onto the pasta, meaning that this pasta is good with runnier sauces. Then there is the group of pasta made up of long thin strands, which includes the most common type of pasta, spaghetti. Typically you eat this type of pasta by coiling its long thin strands around a fork. Other long thin pastas are tagliatelle, fettuccine and linguini, which are all varieties of flattened spaghetti. Extremely thin strands of pasta are called vermicelli (meaning 'little worms'). Yet another group of pasta is made of flat sheets (lasagna) or tubes (cannelloni), which are either layered or stuffed with meat and cheese fillings. Some pastas have 'pockets' to hold the sauce inside them instead of outside like ravioli or tortellini, which are soft sheets of pasta rolled around meat or cheese. Italians cook pasta of all kinds, whether fresh or dried, in boiling water until al dente ('to the teeth', meaning still a tiny bit hard in the centre. It is then served immediately in a bowl with sauce or cheese.

3. SECONDO (second course) - this is usually the main dish of fish or meat. Veal, pork and chicken are traditionally the most common and are often pan-fried or casseroled. Beef is used as steaks (bistecca), while lamb (agnello) is roasted on special occasions, such as Easter and Christmas. Fish and other seafood are often used as main courses.

4. CONTORNO (side dish) - this may be a salad or cooked vegetable. Salad is traditionally served with the main course. Common vegetables are beans (greens and pulses), potatoes (often sautéed), and carrots as well as salads.

5. FORMAGIIO AND FRUTTA (cheese and fruit) - this is the first dessert course and the fruit and cheese are usually served together. Grapes, peaches, apricots and citrus fruits are a major product of Italy's agricultural industry and are common.

6. DOLCE (dessert) - the cakes and cookies course Italians produce many sweet desserts and 'sweet treats', including Amaretti, almond-flavoured meringues, which Australians call macaroons, Panforte, a sweet semi-hard 'strong bread' based on nuts and containing dried fruit (a classic Christmas treat from Siena), and. Pannettone, a very rich bread-cake (another Christmas treat).

7. CAFFÉ (coffee) - which is usually espresso coffee

8. DIGESTIVE (liqueurs) - which may be grappa, amaro, or Limon cello. The wine industry has been important to Italy for centuries and the most common drink associated with Italy is wine. Until recently, and even now in the countryside, most Italians would make their own red or white house wine after the grape harvest. This would be drunk at every lunch and dinner. Even children are given wine to drink, but it is usually watered down with mineral water. Before dinner many Italians drink an amaro (bitter) to stimulate the digestive system, while after dinner they may drink sweet wines, such as marsala (from Sicily). Children are also sometimes given Marsala, beaten with a raw egg and sugar into zabaglione, to strengthen them.

PIZZA
Modern pizza has evolved from pizzas made by peasants in Naples, Italy, but more than a few Mediterranean peoples can claim to have 'invented' the pizza. In ancient times many civilizations created dishes of flat bread with various herbs and toppings. As a staple for the poor, it was a matter of necessity that food could be eaten without utensils, and that the 'plate' it was served on could be eaten as well. They made a bread crust from flour, water and yeast, topped it with olive oil, herbs, cheeses, sometimes even leftovers, and baked the whole thing in a stone oven.

Given that most pizza connoisseurs today consider the tomato sauce to be the key ingredient, it may be surprising that pizza pre-dates the introduction of tomatoes to Europe. Tomatoes reached Italy by way of Spain in the early 1500s but were thought to be poisonous. It was several decades later that tomatoes topped a flatbread in the form of a pizza.

Italian cuisine is very popular in all its forms and is imitated all over the world. Wouldn't you like to include Italian cuisine in your kitchen today?

Cooking with these ingredients in a perfectly well manner style to bring out the richness of the ingredient is like learning a new language by normal interaction. The more you interact with others, the more you will get better at speaking. The same method can be applied here, learning Italian cuisine is a lot like learning a new language. And each ingredient becomes the grammar and the vocabulary for your final dish, which can be seen as a sentence in this metaphor.

Italian Cuisine - New Twists From Singapore

The first thing to do before starting to cook with the ingredients you have is to limit them. Almost all Italian dishes use a finite amount of ingredients to make the dish, overloading with unnecessary spices will put out the subtle taste of the natural ingredients. Learning the value of each of the ingredients will help you know their weaknesses and strength, finding a better ingredient to fill the weakness of another is the step to become a great Italian restaurant in Tanjong Pagar.

Traditional Italian Side Dishes

The second thing to do is to make sure every ingredient in the pantry is fresh and well-seasoned. This process really helps to bring the dish closer to the authentic Italian dish that we know and love.

When cooking pasta, make sure to leave it a little undercooked, so the pasta can still have the bite factor. Otherwise, everything on the plate would be soggy and wet. Frequent tasting the pasta before serving will help you get to know the dish better and understand the time management of the sogginess of the pasta.

Italy has its reputation through a lot of things, from sports cars and interior design, but for all that Italian cuisine has earned a nationally renowned. Of course, Italian national football team won the 2006 World Cup, but Italian cuisine continues to win the hearts of millions of people every day. It was observed that Italian cuisine is the most popular type of food when it comes to eating out. This is not just in Italy moderately the world at large is tending towards Italian food for diverse reasons.

The country initiating long, thin shape has a kitchen that is quite unlike anything that you will be able to find in the world. To the preponderance of the comparatively unaware public pizza and pasta happen to be the symbol of Italian cuisine. It is true that pizza in Naples is the largest consumer Italian food together with different types of pasta in the world, but the Italian cuisine goes much deeper than these two items. The cuisine of Italy is rich in foods and desserts. The amount of diversity that you will be able to find in the kitchen of the country is overwhelming. Not every region contributes only with its special foods and desserts instead have their ways of cooking the same as well. For this reason you will find many different regional varieties of pasta in Italy.

When you look at the history of the country, we see that for the greater part of it the country was divided into separate regional states. Moreover, many parts of the country were inhibited by foreigners like the French. In 1861 the county was united and the Italian cuisine we know today was first formalized. So we see that it contains a lot of foreign influences in terms of ingredients that are used and the way food is prepared.

The Toe on the map of Italy is the Calabria region. This region is famous for its delicious spicy salami. Naples is a city famous for introducing the world to pizza and mozzarella. The region is also famous for sfogliattele which is a popular dessert voice. These are basically filled Italian pastry. The areas of northern Italy, is credited with producing some of the most amazing food and dessert items that are part of the kitchen. The popular rice dish risotto originates from the Northern areas of Lombardy and Piedmont. Some of the other original elements of the area are the Parmesan cheese, tortellini, mortadella, lasagne, meat sauce and balsamic vinegar.

The thin crust pizzas have originated from Rome, where they used sheep offal, as the main ingredients. Sardinia is credited with feta cheese in which Sicily has a number of delicious seafood items to his credit. Gelato ice cream and granite is a delightful semi-frozen dessert from the area as well. Everybody identifies that Italian food is some of the very best in the world. Evidently, many people have never experienced the various regional dishes that are not as common as the traditional spaghetti or lasagna. If you are looking for something truly wonderful, try some of the other regional dishes that are native to Italy the next time you visit your favorite Italian restaurant.

You can follow all the rules in the textbook to create a perfect Italian dish but you won’t reach the final stage of an Italian dish without putting your heart in it. It is never about pleasing the crowd with Italian dishes, it has always been sticking to the original recipe, you can have all the ingredients but it won’t be complete without putting the heart and soul in cooking. Knowing who you are cooking for, what do they like the most, then creating the dish made especially for them will taste better.

Famous Italian Dishes In Singapore

Traditional Italian Easter Desserts

People in most countries come across archetypal Italian-American dishes that derived from the dishes of Southern Italy. These Italian-American dishes consist of thick tomato sauces, pizza and pasta. Sadly, this is how people from all over the world view Italian cuisine. In reality, however, Italian food has many varieties, as each area of Italy has its own uniqueness.

One must understand that Italian food is not just about pizza and pasta. The Italians have exceptional techniques of cooking rice, vegetables, seafood, and meat. The finest thing about Italian food is its simplicity. They efficiently use fresh seasonal herbs, fruits and vegetables. None of the dishes need more than eight to nine ingredients. With proper equipment, skill, and love for the food, anyone can cook Italian dishes at home. It is a guarantee that the dishes will taste as good as in any quality Italian restaurant.

Following are the basic equipment one must have in the kitchen to prepare Italian food:

· Pasta Machine: It is usually made of stainless steel, and comes with various attachments. Rolling out of pastas in different shapes and sizes depends on the type of the attachment.

· Pasta Pot: It is a typical pot for cooking pastas.

· Mezzaluna: It is a sharp, half moon-shaped knife. It has its handles at the ends of the blade. It is extremely proficient in giving finely cut vegetables and herbs.

· Grater: Italian dishes use lots of cheese. A grater is perfect to give you finely grated cheese.

Italian cuisine is simple and very easy to make at home. Following are the recipes of the three most popular Italian dishes:

Bruschetta:

Buy French or Italian bread, which has a thick and crispy crust. Grill or toast them. Slice one fresh garlic and brush a little on one side of the bread with it. Pour tomato purée over the bread. Place a slice of mozzarella cheese. If you are a vegetarian, you can top the bruschetta with slightly fried veggies like zucchini and eggplant. If you are not, top the bruschetta with anchovy fillet or chicken slice. Pour some extra-virgin olive oil, salt, pepper and chopped olives to finish the dish.

Pasta:

Take 2 cups of semolina flour (for best results) in a mixing bowl and crack three eggs into it. Knead it for 15 minutes. If it is lumpy, add a little water. Roll and make a dough ball. Wrap it in a plastic and keep it for 30 minutes. Put a little flour on the surface where you need to roll it. Make sure the roll is extremely thin. Stretch it and let dry for a while. Now, pass the sheet through the pasta machine. Boil the pasta slices in salted water for about 5 minutes. When the pasta floats to the top, drain the water and add the sauce. There are many pasta sauce recipes on the web. Use the one you like the most.

Risotto:

Chop onions and garlic, and cook them in olive oil until they are brownish. Put in chopped green pepper, and mushrooms (you can use any ingredient - both vegetables and meat). Add wine and a little vegetable stock. Now, add risotto rice (one with high starch amount). Keep on adding water slowly until the rice soaks it. When the rice is perfectly cooked, top the dish with Parmesan cheese and serve it hot.

Rushing the stages of cooking is a bad way to cook Italian food. Cooking something good takes time, if not, the dish would come off under cooked and as the dish wouldn’t have much time to fully utilize all the ingredients in it. The end result would not match the standard quality. It is recommended to savor the moment because Italian dishes are more than just average fast food.

There is a rigorous process must be followed to create a perfect Italian dish. The addition of any new ingredients might spoil the genuineness of the dish. Italian cuisines leave much more than just a taste, they offer the traditional food aroma, the very quality of taste of the ingredients, and just by being healthy. Since there is no inclusion of any chemicals to appeal to a larger audience, the food can far away from reaching for the fast-food processed taste. Authenticity adds much more value to Italian food than just being another thing to eat while hungry.

When we say Italian cuisines, we're definitely talking about pizza. Nine out of ten people are thinking of pizza when they want to go out for Italian. Perhaps many countries own various national dishes, but only few of them become an international all-time favorite. For Italy, they have two popular dishes: pasta and of course pizza.

Pizza didn't actually started in Italy, it began in the Middle East where pieces of flat bread were used to hold toppings or seasoned oil and eaten without using any plates or tableware. The Greeks called this early pizza plankuntos and it was basically used as an edible plate when eating stews or thick broth. It was not yet what we would call pizza today. There are numerous well-known varieties of pizza in Italy, but the Pizza Margherita have set the standard.

ITALIAN PIZZAS

1. Pizza Margherita - this pizza was first made in 1899 when Queen Marghereta visited Napels to escape a cholera epidemic in the north of Italy. The ingredients used to make a Margherita pizza are, tomatoes, mozzarella cheese and basil, imitate the colors of the Italian flag.

2. Pizza Marinara - a traditional Neapolitan pizza that has oregano, anchovies and lots of garlic.

3. Pizza Alla Napoletana (Napoli) - based on tomatoes, mozzarella and anchovies.

4. Pizza Capricciosa - a topping of mushrooms, prosciutto, artichoke hearts, olives and ½ a boiled egg.

5. Pizza Pugliese - makes use of the local capers and olives of the area. Topped with tomato, mozzarella and onions.

6. Pizza Veronese - has mushrooms and tender Prosciutto crudo.

7. Pizzas from Sicily - have numerous toppings ranging from green olives, seafood, hard-boiled eggs and peas.

8. Pizza Ai Quattro Formagi - uses a four cheese combination using fresh mozzarella and three local cheeses such as Gorgonzola, ricotta and parmigiano-reggiano.

9. Pizza Quattro Stagioni - based on tomato and divided in four sectors, one for each season: Spring: olives and artichokes; Summer: pepper; Autumn: tomato and mozzarella; Winter: mushrooms and boiled eggs. This makes a good sampler pizza with sections of artichokes, salami or Prosciutto cotto, mushrooms, and tomatoes.

10. Italian tuna - is packed in olive oil is also a popular topping along with other marine products like anchovies, shellfish and shrimp.

11. Pizza Ai Funghi e Salsicce (or boscaiola) - with mozzarella, mushrooms and sausages, with or without tomato.

12. Italian calzones - are smaller than their American cousins and are often filled with either meats or fresh vegetables, like spinach, and mozzarella.

13. Pomodoro Pachino and Rughetta - topped with cherry tomato and arugola.

14. Pizza al taglio - also known as Pizza rustica is sold everywhere in Italy, usually by weight and often piled with marinated mushrooms, onions or artichokes.

15. Pizza Focaccia - resembles the earliest pizzas being without tomatoes or cheese but covered in olive oil, caramelized onions and other savory toppings.

16. Sfincione - is a thick Sicilian sheet pizza that uses tomato sauce, anchovies (usually anchovy paste) breadcrumbs and caciocavallo (or another local variety) cheese.

17. Dessert pizzas - is a new trend that is gaining popularity. It often have flavor combinations such as Nutella, honey, fruit jam, yogurt, and even mustard and liquor.

18. Focaccia Al Rosmarino - based on rosemary and olive oil, sometime served with prosciutto. This pizza is usually served as an appetizer.

19. Pizza romana - has tomato, mozzarella, capperi and anchovy.

20. Liguria Pizzas - topped with basil pesto and no tomato sauce.

Vegetarian Italian Chopped Salad