SINGAPORE, SINCE 6 NOVEMBER 2012 – Nestled comfortably among conservation shophouses up on the hill at Amoy Street, Burlamacco Ristorante is an Italian restaurant conceptualised and managed by a veteran in the business, Gabriele Piegaia.
The tongue-rolling name was Gabriele’s idea, borrowing the name and symbol of one of Italy’s most famous and traditional carnivals since the nineteenth century in Viareggio, along the coast of Tuscany, the Burlamacco is a playful and happy red, white and black carnival mask, which has now made its debut at Singapore’s two-hundred-year-old historical enclave in Chinatown. The Burlamacco suggests fun, vivacity and a good life, hence the namesake restaurant’s personable founders have intensified the dining experience by juxtaposing professionalism and tradition with unpretentious and warm candour at their eatery, especially when guests notice the line of suspended lampshades at the entrance that were specially handpicked for their uncanny resemblance to the red bicorne worn by the Burlamacco.
Behind the unassuming facade is a cosy yet stylish space soaked in earthy tones and ambient lights. Lively paintings can be found on the walls with natural sunlight falling in effortlessly through a skylight. Accented with some old world charm, the fifty-seater features a built-in floor-to-ceiling glass cellar of over 120 Italian wines to complement every well-rounded meal.
Lending a Tuscan sensitivity to the classic Italian cuisine, the menu sees fresh herbs and vegetables as well as a variety of homemade pasta and gelato, and native-style grilled meats dominating the menu. Painstakingly chosen and handpicked by Executive Chef Gabriele, every ingredient is assured the finest pick of the harvest and the meatiest cut, which may mean working with a battery of suppliers around the world. The Tuscan-born chef lives by the golden rule – “what you see on the menu is what you see on the plate”. Burlamacco’s signature dishes are simple, straightforward and hearty –Octopus with Kenya Bean and Potato in oil and lemon dressing, Golden Crispy Green Tomato with Red Mullet and eggplant puree, Beef Tripe Stew in Fresh Tomato Sauce topped with parmesan cheese and parsley, Linguine with Lobster in Spicy Arrabbiata Sauce, Traditional Florentine Black Squid Ink Risotto, “Cacciucco” or Traditional Tuscan Fish and Seafood Soup served with garlic bruschetta and Slow Cooked Beef Short Ribs.
Gabriele is more than happy to share his warm Italian hospitality and Tuscan traditions with arms wide open at Burlamacco Ristorante.
ABOUT BURLAMACCO RISTORANTE
Burlamacco Ristorante is founded Gabriele Piegaia, emphasising on a warm and friendly tone to the modern-day restaurant. Officially opened in November 2012, the classic Tuscan leanings add to the rich and colourful Italian menu. The traditional carnival mask also known as Burlamacco shows up in the logo with dish in hand, ready to serve, representing the spirit of the brand – fun, friendly and authentic.