Anto Pizza E Aperitivi, a cozy Italian eatery on Jiak Chuan Road, has quickly gained popularity among pizza and cocktail lovers. The restaurant is run by two cousins from Pignola: Giancarlo Mancino, a Hong Kong-based bartender and entrepreneur, and Antonio Brancato, a seasoned pizzaiolo from Singapore with 16 years of experience. Opened in October of last year, Anto replaced a Caribbean restaurant with a welcoming space offering great food and drinks.
The Food
Pizza is the star at Anto, made with high-quality Molino Dallagiovanna flour for a light texture and proofed for 24 hours to develop deep flavor. The menu features three types of pizza: in teglia (baked in a tin), classic, and Le Antonio. One standout is the 4 Formaggi, a rich cheesy pizza topped with mozzarella, gorgonzola, smoked scamorza, caciocavallo, and pecorino, all baked at 480°C for 90 seconds. Another favorite is the Rustica, a 10-year-old recipe from Brancato that combines fresh fennel pork sausage with shredded raw chicory. For something heartier, try the Rocco, a South Italian pan pizza with mozzarella, potatoes, and rosemary. It’s named after Brancato’s father and Mancino’s late uncle.
Other Delights
Aside from pizza, Anto offers a selection of sourdough bruschette, which pairs perfectly with Mancino’s cocktails. Try the Pineapple Pizza Negroni for a unique twist. When dessert calls, skip the Margherita Dolce Fried (a sweet version of pizza with tomato sauce and soya cream) and opt for a scoop of pistachio gelato.
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