Located at Amoy Street, Burlamacco Ristorante is named after the official mask of The Carnival of Viareggio in Tuscany, where Chef Gabriele Piegaia was born.

Hand Chopped Red Tuna Tartar served with Avocado 'Battuta' @ $26

 

I was recently invited by Burlamacco Ristorante to savour their food. We started with a plate of hand-diced Maguro (Red Tuna) that had been tossed with Olive Oil, Soy Sauce and Dijon Mustard before being plated with Avocado and vegetables. The firm chunks of tuna were seasoned perfectly with the marinade without being excessively salty or tangy whilst the buttery Avocado slices added some creaminess to the dish. A Must-Try!

3 Eggs Cooked in Spicy Tomato Sauce & Fresh Herbs @ $18

Photo above shows 1 egg because this is the degustation-sized portion

 

We asked for small portions so we were relieved to be served an egg instead of 3 eggs each. I loved the beautiful cast iron pan that this dish was served in. Essentially, a platter of hot Arrabbiata Sauce (a spicy tomato sauce) that had been topped with a raw egg, this was like an Italian version of Shakshuka. Flavourful and hearty, a full-sized portion of this dish would be great for sharing.

Stewed Beef Tripe with Vegetables, Tomato & Parmesan @ $20

 

I'm squeamish when it comes to internal organs but one of Burlamacco Ristorante's signature dishes is Stewed Beef Tripe. I had to try it just to satisfy my curiosity and to see what the fuss was about. In spite of my apprehension, this dish was surprisingly rather addictive and I found myself finishing every piece on my plate. The strips of tripe added a slightly chewy texture to the tomato-based stew that was thickened with melted parmesan. Not as funky tasting as the tripe that I've tried in some places, this is a Must-Try if you love tripe. It's also a good place to start if you're learning to appreciate tripe.

Angel Hair in Uni & Saffron Sauce topped with Fava Beans, Oscietra Caviar, Salmon Roe & Bottarga from Burlamacco Ristorante's test kitchen

 

Next we were given a portion of a dish that Chef Gabriele is still in the midst of tweaking. The al dente strands of Angel Hair pasta had been tossed in an Uni (sea urchin) sauce that was infused with the distinctive flavour of Saffron. I thought the Saffron seemed to overpower the flavour of the Uni. Chef Gabriele shared with us that he was playing around with flavours but intends to exclude saffron from the next version.

'Cacciucco' Traditional Tuscan Seafood Stew with Garlic Bruschetta @ $42

 

The hearty Tuscan Seafood Stew that followed was flavourful and packed with an array of succulent seafood. We wished we could have eaten more but I guess this warrants a return visit. The portions here are generous and great if you're sharing with friends.

'Pannacotta' Eggless Custard Cream with Vanilla Bean & Berries@ $12

 

Dotted with specks of Vanilla Bean and served with berries, the colourful dots that surrounded the Panna Cotta on the plate gave it a cheery  touch. I loved the Panna Cotta here because it was light without being excessively sweet. A Must-Try!

'Semifreddo' Frozen Caramelized Almond Souffle with Caramel Sauce @ $12

 

I loved the caramalized almond bits and caramel sauce in this dessert. Quite a bit sweeter than the Panna Cotta, this would be great for diners with a sweet tooth.

Burlamacco Ristorante

77 Amoy Street

Singapore 069896

Tel: +65 6220 1763

Email: info@burlamacco.com.sg

Reserve using Chope here

 

Operating Hours: 

Monday - Friday: 11:30 am - 2:30 pm & 6 - 10:30 pm
Saturday : 6 - 10:30 pm
Sunday: 11:30 am - 2:30 pm & 6 - 10:30 pm

 

PS: Thank you, Chef Gabriele, for hosting me at Burlamacco