ANTO Pizza E Apertivi: New Italian Restaurant At Maxwell Serves Up Authentic Pizzas & Creative Cocktails
Tucked away along Jiak Chuan Road in a charming heritage shophouse is ANTO Pizza E Aperitivi, a pizza haven with authentic Italian flavours. This cosy 80-seater is the brainchild of Hong Kong-based bartender-entrepreneur Giancarlo Mancino and Singapore-based Master Pizzaiolo Antonio Brancato, who brings 16 years of pizza-making expertise from Italy and the Middle East.
Photo from ANTO Pizza E Apertivi
The menu consists of three main pizza types – in teglia (baking tin), classic and Le Antonio. All pizzas are made with Molino Dallagiovanna flour from North Italy that creates a light dough that's proofed for 24 hours. The homemade tomato base is made with fresh Italian tomatoes that are seasoned, stewed and hand-crushed. There's also a wide variety of vegetarian and vegan options.
The menu features three distinct pizza styles – in teglia (baking tin), classic Neapolitan, and the signature Le Antonio creations. All pizzas are crafted with Molino Dallagiovanna flour from North Italy, resulting in a light dough that's proofed for 24 hours. Tomato-based pizzas are made with a homemade sauce crafted from fresh Italian tomatoes, stewed, seasoned and hand-crushed for a rich, authentic flavour. Vegetarians and vegans will also find plenty of delicious options to enjoy.
If you like your pizzas thicc and fluffy, go for the In Teglia pizzas. Commonly found in South Italy, this style of pizza is baked at over 250°C for 10 to 12 minutes in small pans resulting in puffed pizzas crisp on the outside and soft in the middle. A standout is the Rocco ($24), a deceptively simple yet satisfying creation of mozzarella, potatoes, and rosemary.
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More of a Neapolitan pizza person? Wash your hands and dig in to the Classic Pizzas that have thin, foldable crusts designed to be eaten with hands.
For something unique, try the Caponata ($36), a vegan pizza with tomato sauce, Sicilian-style agrodolci vegetables (zucchini, aubergine, and capsicum), and homemade cipolla alife onion puree. This unusual sweet and tangy flavour profile is quite different from the typical pizza-style taste but is surprisingly a crowd-pleaser.
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Whatever cravings you might be having, don't miss out on the Le Antonio section of the menu. As the name suggests, this is where the Chef has flexed his creativity so you can expect fun and unexpected pizzas. A signature favourite is the Rustica ($38), a decade-old hit featuring tomato sauce, fennel pork sausage, smoked Scamorza cheese, radicchio and rosemary.
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Another must-try is the Singapore-exclusive Melanzana ($38), made with oven-baked eggplant, smoked Scamorza cheese, mint and peperoncino oil. The star of this pizza is the unique aubergine puree, pickled with vinegar and olive oil before being blended – a nod to Chef Antonio's grandmother’s recipe
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Mix things up with appetisers like sourdough Bruschette. You can't go wrong with the Classic ($16) that's topped with oven baked tomatoes, garlic olive oil and basil. For something more indulgent, try the Cetara ($20) with lemon zest butter, Cetara anchovies and caper flowers.
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If you're somehow not all carbed-out yet, end your meal on a sweet note with desserts. The Margherita Dolce Fried ($22) may look like a regular pizza, but it's a playful twist on the classic – topped with sweetened tomato sauce, soya cream, and a refreshing mint reduction. For those who prefer a less-sweet option, the Classic Panettone ($20) is a delightful choice, served with a rich vermouth zabaglione made with Mancino Vermouth.
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Complete your pizza feast with innovative concoctions like Pineapple Pizza Negroni ($25) and Dry Martini 2024 ($25).
ANTO Pizza E Aperitivi
Address: 2 Jiak Chuan Road, Singapore 089260 (2-min walk from Maxwell MRT Station)
Opening hours: Lunch: 12pm to 3.30pm (last order 2pm); Dinner: 6pm to 11pm (last order 9.30pm), closed on Sundays
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