American chef Nancy Silverton’s Osteria Mozza brings her cal-Italian cuisine to Singapore

The expectation of a good meal whets the appetite and increases the pleasure of each bite. Naturally, knowing that American chef Nancy Silverton, co-owner of the Michelin-starred Osteria Mozza, is overseeing the meal ahead of you greatly speeds up your process.

“As soon as a guest walks through the front door, the team transports them to a comforting atmosphere filled with anticipation of a great dinner. We hope they enjoy an ongoing Italian dining experience from antipasti to primi , secondi and dessert, each dish demonstrating our signature style of cooking,” responds the edgy American chef in colorful dresses with bold prints and braided hair in response to what diners can expect at Osteria Mozza, which opened its doors at the Hilton Singapore Orchard on May 31.

Fans familiar with Osteria Mozza’s pizzas with thin, crispy crusts baked in wood-burning ovens in Los Angeles will be pleased to know that the latest outpost of the Cal-Italian restaurant offers more on the plate thanks to classics specially designed for him.

“Some of the Italian products we can source in Singapore are of even higher quality than what we currently bring to American restaurants,” says Silverton, who had flown in for the restaurant’s opening.

“We are particularly looking forward to working with our White Cow Parmesan and Aged Pecorino, as well as our excellent Cantabrian Anchovies and Crispy Fried Cruschi Peppers. Our Dungeness Crab and Saffron Cencioni Pasta is quite unique. Cencioni are oval petal-shaped pasta with a slight curve, larger and flatter than orecchiette. The naturally sweet and brackish sauce clings well to their irregular shape and rough texture. Our Hot Fudge Sundae Cart dinner service is not to be missed. It offers homemade sundaes with an array of premium toppings, as well as signature creations like our Tin Roof Sundae and Coconut Sorbet Pie.

Osteria Mozza had first opened in Marina Bay Sands, where it was modeled after its LA setup. This time around, what stands out at the Hilton Singapore Orchard restaurant are the open kitchen and mozzarella bar, a lush herb garden in the alfresco dining area, fresh homemade pasta, pizzas with interesting toppings, fresh meats, fish and vegetables, and an ice cream-centric dessert menu – the latest being a nod to Silverton’s love of ice cream.

In 1989, noticing that there wasn’t much good bread in Los Angeles, she co-founded La Brea Bakery and helped popularize sourdough and artisan breads in the United States. In 2006, she partnered with two restaurateurs to open Osteria Mozza and Pizzeria Mozza, now institutions known for their cal-Italian cuisine – simple, flavorful dishes that keep diners coming back for more.

When asked what inspires new ideas and drives her to create delicious dishes that people never get tired of, she replies, “I can find inspiration in the greatest restaurants in the world like Osteria Francescana or Noma. I can also find inspiration in the humblest trattoria or at home in the Umbrian countryside. I like to come back to LA and put my spin on something until I think it’s good enough to go on my menu. For example, the olive oil cake that I ate for the first time at Dario Cecchini in Panzano in Chianti. I went home and put some touches on it.

With oven mitts off or when he’s not perfecting recipes on the stovetop, this celebrity cook writes. She has published several books, including Nancy Silverton’s Pastries from the La Brea Bakery; A twist of the wrist: quick and tasty meals with ingredients from jars, cans, bags and boxes; Chi Spaca: A new American approach Kitchen; and Mozza at home: more than 150 convivial recipes for family and relaxed receptions.

Silverton has a new cookbook coming out in the fall of 2023, inspired by her own home cooking over the past two years, “including a version of one of my all-time favorite cookies, the butter cookie of peanut. It will be a collection of my recipes for familiar favorites that home cooks will seek out again and again.”

This article was first published on July 4, 2022 in The Edge Malaysia.

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