Food For Now: Singapore’s OG Artisanal Pizza Place puts the ‘Extra’ back in extra virgin pizza

The time was 2011, the location was a shiny new skyscraper in Marina View, and the pizza was freshly made from Singapore’s first import of Caputo flour. Extra Virgin Pizza’s giant double ovens have turned out tens of thousands of Neopolitan pies over the last decade and has remained a firm favourite of the island’s OG foodies, hailing back to when all our selfies had the Sierra filter. But evolve, we must, and EVP brings a Newpolitan style to the fore, with updated menu offerings that celebrate the best ingredients we can get our flour-dusted hands on.

All our pizzas continue to be meticulously handmade, now with Caputo Nuvola flour or as many in the artisanal pizza world would refer to as “the new type 0”. This intentional switch allows us to prepare an exceptionally voluminous and soft dough, as a result of the high fermentation capacity naturally present in the grains. A specific three-fold fermentation takes place in-house for 48 hours at controlled temperature, before we expertly fire off pies with light-as-air, super digestible crust. ‘Nuvola’ means cloud in Italian, and on Cloud 9 you’ll be when you bite into slices of Extra Virgin Pizza.

Expect modern-ish, flavour-packed dishes throughout our menu as well as seasonal specials on rotation. New pizza entrants like Peace Be Ragu ($36) is the EVP take on a classic American ‘meat lovers’ with pork sausage, soppressata, slow-cooked beef ragu; the New Classic ($28) is a tribute to Sicily, a white base of Sicilian pecorino, anchovies, sweet yellow datterini tomatoes, capers, hand-torn basil; and a hot new favourite is likely the Spicy Mami ($32), a riot of flavours with ‘nduja, caciocavallo silano, tropea onions and spianata calabrese; all three are topped with creamy spots of fior di latte and finished with organic EVOO. Finally, always eaten unironically at EVP is Aloha’m ($30) — our thoughtful take on the Hawaiian pizza, with smoked tomato, fresh pineapple that is slow-cooked overnight in parma ham fat, slices of high quality prosciutto cotto, fior di latte and finished in organic EVOO. Our luxe, elevated version will make converts of even the most ardent anti-pineapple-on-pizza people. If we can love it, so can you.

The EVP team now also churns out sheets of fresh pasta that have instantly elevated old favourites. The Norcia Sausage and Peppers ($30) is a flavourful, earthy dish with surprising sweet and sour notes — hand-cut strands of spaghetti alla chitarra enveloped in a textural red capsicum sauce, studded with chunks of the finest Norcia pork sausage and topped with parma ham crisps; and the timeless Vongole ($32) sees tagliatelle cooked simply with bottarga, EVOO and a generous serving of baby Venus and Veraci clams.

A tightly curated list of small plates, salads and desserts add to the relaxed, convivial vibe at EVP — take Pettole ($14), a traditional Apulian snack of deep fried dough balls, served with a trio of flavourful dips: rocket pesto, ‘nduja, and pecorino fondue; Monkfish Cheeks Milanese ($24) are addictive slices of sweet, meaty monkfish, dredged and deep fried until crisp and golden, accompanied by salsa verde and cherry tomatoes, best eaten with a squeeze of lemon; and Five-Spice Roasted Carrots ($22) is a deceptively simple salad with baked heirloom carrots contrasted against fresh segments of blood orange, crunchy hazelnuts, cashew purée, and with a bright, blood orange dressing.

Desserts are not an afterthought at EVP and classic Italian flavours continue to shine with stars like the Jivara Chocolate and Lemon Tart ($14), that has an Amalfi lemon curd core layered with Jivara 40% milk chocolate mousse on an almond and hazelnut base, and the Gelato Bonbons ($12) feature luscious morsels of coconut gelato coated in Valrhona chocolate and cacao nibs. For those that prefer ending with a digestif, go for the Tiramisu Milk Punch ($15) from our purposely petite cocktail menu; a devilish delight made with chocolate-infused dark rum, muscatel, coffee liqueur, crème de cacao, espresso, and milk. Classics like Sgroppino ($15) (vodka, prosecco, lemon sorbet, soda water) and Sbagliato ($16) (campari, cocchi americano rosa, prosecco) are also available.

To demonstrate our commitment to always that bit extra, we are calling all closet Hawaiian lovers to join us in celebrating #PowerToThePineapple! Sign our petition and spread the word to your pineapple pals — help us reach 10,000 signatures and rewards might just kick into play. A very special Aloha’m Party Bundle ($88) will be available 15 to 20 August, in the lead-up to International Hawaiian Pizza Day (yes it’s a thing) — enjoy Aloha’m and Spicy Mami pizzas, either Baked Oyster Mushrooms or Pettole, a delicious serving of Donuts, and your choice of a bottled Negroni (serves 2) or jug of soda. Exclusive EVP merchandise will be added to every bundle order too.

Extra Virgin Pizza
Where: 8 Marina View #01-04 Asia Square Tower 1 Singapore 018960
When: Monday to Friday, 11.30am to 9.30pm
Website: https://www.extravirginpizza.com/

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