Six & Seven •
02 Jul 2012 • 68 reviews • 3 followers
Just when I thought pizzas couldn’t get any fancier than deluxe ingredients and top-grade pizza ovens, acrobatic pizza chef Pasqualino Barbasso
sweeps into town at Palio
, Resorts World Sentosa
, with his intricate pizza dough flipping and spinning actions.
Besides putting on a show for restaurant guests and other spectators—where he warms up to twirling three pizzas at a time before attempting a staggering 1.9m-wide pizza—the two-time acrobatic pizzaiolo world champion will also be serving up some of his signature pizzas in a special a la carte menu during his stay through 8th July.
“Bigger doesn’t mean better”, Chef Pasqualino
explains after he completes his performance. He shares that a keen understanding of one’s equipment and proper handling of the dough to achieve the right texture is imperative.
He leaves us with Palio
’s signature dish of Linguine all’Aragosta ($45. Sampling portion shown, actual portion suitable for sharing) as he heads off to whip up some wood-fired pizzas for us at the restaurant’s open kitchen. Executed perfectly to al dente, the pasta had a good bite and held the Arrabbiata sauce well. I usually tend towards cream-based pastas, but the sauce was like a good sambal—spicier and more addictive with bite—and brings out the natural sweetness of the fresh lobster.
The rolled-up Arrotolata ($34, 12” large) pizza is packed with molten mozzarella which simply oozes in your mouth when you bite into it. The Parma ham strips lend a light sweet-salty taste to the dish’s subtle smokiness and mild artichoke sauce, but it is the rucola salad that is the MVP, as its distinctive tang rounds off the different flavours nicely.
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