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Home , Gelato, List of Sicilian dishes

SPECIAL FEATURE

HOME OF AUTHENTIC ITALIAN FLAVOURS Etna Italian Restaurant, an evergreen on the Italian restaurant scene, delivers traditional Italian with modern twists

With its lively paintings and wood- produce to our diners. We started off accented white-washed walls, you feel with a regional emphasis on Sicilian that you’re on a sun-kissed vacation because we thought Singapore in the Mediterranean and have just was lacking in Italian restaurants with stumbled on a gem of a restaurant on a Sicilian touch and we were well the Sicilian coast. But this is Etna Italian connected with farmers and producers in Restaurant and Pizzeria, one of the the Etna Valley. Over the years, we have stalwarts in Singapore’s dining scene, and broadened our repertoire because there they are celebrating their 10th anniversary are just so many different produce and this year. styles of cooking in ; we don’t want Gianluca Impemba and his partner, to restrict ourselves; we are constantly group executive chef Anna Borrasi improving and bringing new and exciting (pictured) started it as a humble trattoria dishes to our guests.” in Lau Pa Sat in 2007. Etna has since About 80 per cent of their ingredients blossomed into two upmarket outlets at and . Its name is also a convenient at Etna are sourced from Italy, presented Duxton Road and Upper East Coast Road. acronym for ‘Every Table Needs through a wide range of Italian The restaurant is named after , Attention’, a mantra they have always and myriad techniques. Says executive a volcano in and the area around it held themselves to. chef Anna Borrasi, “When we first started, known for luscious produce like premium Says Impemba, “These ten years have there weren’t many Italian ingredients , citrus fruits, tomatoes, seafood been about bringing the best Italian readily available in Singapore. But we DEGUSTATION MENU • Tartara di Tonno alla Mediterranea Tuna tartare in Mediterranean style • Involtini di Guanciale di Nebrodi con From left to right: Chef de cuisine Alessandro Cecchetti, executive chef Mauro Scotto, partner and group executive chef Melanzane, Pecorino, Mozzarella Anna Borrasi e Pistacchio su leggera di Pomodoro Guanciale from Nebrodi stuffed with , pecorino cheese, mozzarella ice and filetto di maiale al Marsala ($34), own Singapore’s Top Restaurants Guide cream, pistachios in light tomato broth or glazed pork tenderloin with Marsala 2017/2018. But the award they prize the • sauce, roasted tomatoes and gremolata. most is the two temples (or stars) they were agli Agrumi con Gamberi Every week, chef Borrasi challenges given in 2016 and 2017 by the Accademia Risotto with citrus flavor and herself to come up with chef’s specials Italiana della Cucina, a cultural institution sautéed prawns • showcasing lesser-known ingredients like which safeguards Italian culinary traditions. Sottofiletto di Vitellone al Marsala kamut flour or hemp seeds, and Tasted and evaluated by connoisseurs Beef striploin in Marsala sauce dishes marrying regional flavours, like of , the award rewards • purple cavatelli (Neapolitan ) with authenticity and creativity. mignon & al fontina cheese from North Italy and leek, Pistacchio di Bronte a fusion of Northern and Southern Italian 10TH ANNIVERSARY Mignon Cannoli & Mignon Tiramisu flavours. She says the beauty of different DEGUSTATION MENU regions, seasons and her passion for To celebrate their 10 years, a special ingredients inspire her to come up with degustation menu ($58++) featuring the creative dishes. best of Sicily will be available from 14 brought in and used authentic ingredients to 20 August. Diners will be taken on a such as Bronte pistachios from Sicily, MARK OF RECOGNITION five-course journey through the evolution an ingredient that has formed the basis Accolades are aplenty for this of Etna and the beautiful ingredients that for signature dishes such as our classic longstanding restaurant. It is one out of have graced their menus over the years. tiramisu with Bronte paste.” about 40 Italian restaurants in Singapore The meal begins with a tuna tartare in awarded the Ospitalità Italiana Award. Mediterranean style. Chef Anna says she INNOVATION A DAILY AFFAIR This recognition is given by the Italian chose this light and flavourful dish to start, The secret of their longevity lies in their government, and certifies its authenticity, because raw fish done carpaccio or tartare- ability to maintain tradition, yet innovate. quality and service standards, according style is a very representative method of Some of their signature dishes that have strict criteria, such as having a menu that preparation in Italian cooking, especially delighted customers throughout the years mostly include dishes and recipes of the in Southern Italy. Besides, tuna is the most are linguine al granchio ($28), or linguine Italian tradition, and a wine list with at commonly found fish in the Mediterranean with fresh flower crab in crabmeat sauce; least 20 per cent DOP (Denominazione di waters off Sicily apart from swordfish. ciriole alla Norcina ($28), homemade Origine Protetta) Italian . Next comes a luxuriously baked bacon with mushrooms, They also received the Best of roll of cured pork cheek from prized black and truffle pasta; all’ Aragosta Singapore Service Star Excellence Award pigs reared in Nebrodi nature reserve, ($36), homemade lobster ravioli with by the Singapore Tourism Board in 2009, Sicily. This is stuffed with eggplant, butter pistachio cream and prawns; and was awarded one star in our very pecorino cheese, mozzarella and pistachios in light tomato broth. On one Then comes the premium beef striploin chocolate chips, and Etna’s signature dish, various quintessentially Sicilian paired with Marsala sauce, made from tiramisu’ al pistachio di bronte, a dish one ingredients are showcased on a plate. the fortified sweet wine that is commonly mustn’t leave without trying. Following it is an elegant risotto with used in Sicily. End with two lovely mini citrus and sautéed prawns which offers on a plate—a traditional Sicilian 49/50 Duxton Road. Tel: 6220 5513 a taste of the fresh, succulent flavours of , the cannoli siciliani stuffed 110 Upper East Coast Road. Tel: 6444 9530 Sicily’s seafood and its zesty citrus fruits. with cheese, candied fruits and www.etnaitalianrestaurant.com