Pizza can be seen as a type of pastry, similar to an open-faced pie. Roberto ‘Bob’ Davanzo embraces this concept with his award-winning creations that blend savory and dessert elements. He will bring his culinary talents to Singapore for the Bob Alchimia a Spicchi pop-up from October 16 to 18, 2024.
During this event at La Bottega Enoteca, Davanzo will offer a special eight-course dinner featuring both pizza-inspired pastries and classic options, including sweet varieties. The dinner is priced at SGD 148++ per person, with two seatings available each night.
Davanzo, along with his partner Anna, opened a takeaway shop in Calabria, Italy, in 2016. This establishment operated as a bakery during the day and a pizzeria at night. He gained fame for his “falling pizza,” or pizza in caduta, which is first baked in a wood-fired oven and then finished in an electric oven. The temperature drop during this second baking process results in a crunchier crust.
In addition to his savory creations, Davanzo is known for his innovative sweet and savory pizza-pastry hybrids. His culinary achievements include awards for the best dessert pizza and the title of Pizzeria of the Year in Italy. In 2023, he won the Best Pizza Pastry at the Best Chefs Awards. His restaurant, Bob Alchimia a Spicchi, was also ranked 39th among the best pizzerias in the world by the prestigious 50 Top Pizza awards this year.
The pop-up at La Bottega Enoteca, recognized as the best pizzeria in Singapore by the 50 Top Pizza awards, will feature dishes such as focaccia topped with ponzu-marinated anchovies, smoked tomato puree, and braised veal shank with bone marrow mayonnaise in a sweet bun called maritozzo.
The menu will include classic pizzas (tonda classica) with flavors like crunchy guanciale, pecorino cream, and candied chili, as well as barbecued cabbage with mozzarella, vegetable demi-glace, and cave-aged smoked sheep’s ricotta.
Davanzo will also highlight Calabrian flavors in his pizzas. The Belmessico is a pizza in caduta topped with Calabrian red sauce, smoked provolone, yellow pepper, and basil. The Pomodoro, Anice E Pistacchio features native black aniseed, roasted marinara sauce, and pistachio pesto.
To conclude the pop-up, Davanzo will offer a dessert pizza called the “supersoft.” This dish includes marinated mango, salted lemon gel, mascarpone, and timut pepper cream, enhanced with tarragon and basil oil.
This pop-up marks the second time in 2024 that La Bottega Enoteca has hosted an award-winning pizza maker. In February, the restaurant featured a pop-up by Diego Vitagliano, whose pizzeria in Naples was voted the best in the world last year.
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