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Italian/ Napoli/ Restaurant Reviews/ Restaurants/ Reviews

Il Comandante, Napoli Review

September 12, 2015

Fish. Fishy fish in Napoli, the challenge of finding good food as a first-time tourist and a review of the michelin starred Il Comandante. Restaurant: Il Comandante Chef: Salvatore Bianco Location: Romeo Hotel, Napoli Cost: 300 Euro for 2 tasting menus & a bottle of wine * service. Jelly Good Food Rating: 5.5/10 Here is a first world problem that’s become a regular feature on Jelly holidays – we start…

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Italian/ Jelly Hall of Fame/ Restaurant Reviews/ Restaurants/ Reviews/ Rome/ Rome

Pipero Al Rex, Rome Review

September 8, 2015

Restaurant: Pipero Al Rex Patron & Sommelier: Alessandro Pipero Chef: Luciano Monosilio Location: Rome, Italy (Via Torino) Cost: 300 Euro for 2 – tasting menu, wine flights & service Jelly Good Food Rating: 9.4/10 It took a trip to Rome to for Jellygoodfood to reawaken. I’m writing this from a rooftop bar in Palermo, Sicily, still thinking about the meal that was so good it made me want to write about…

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Italian/ Singapore/ £90+

Gattopardo – Sicilian in Singapore, Hotel Fort Canning

February 28, 2012

Restaurant: Gattopardo  Location: Hotel Fort Canning, Singapore Cost: 370 Singapore$ circa £190 (including wine) Service: 8 Food Rating: 5 Jelly Good Food Rating: 5 Final night in the Far East called for an extra special dinner so we decided on Gattopardo where Lino Sauro is head Chef.  This restaurant came well reviewed, quite pricey and also hailed as Italian fine dining. Between the two us we ordered: Burrata Cheese with 24…

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Drinkies/ Italian/ Singapore/ Snacks

Tisettanta Lounge, Hotel Fort Canning, Singapore

February 26, 2012

Located in the lobby of  Fort Canning Hotel, Tisettanta Lounge is the centrepiece bar – it’s run by the same guys who who run the Gattopardo restaurant next door – both are Italian themed.   Tisettanta provides hot and cold snacks and also a small selection of cocktails beyond the normal options. We had the breaded and fried mozzarella balls  – filled with anchovies and dressed with pesto.  First time for…

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