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"Passata Day" is coming to Pasta Bar every Sunday in October 2019!

Passata Day or Tomato Day is an annual Italian tradition that’s celebrated when tomatoes are at their best in order to preserve them throughout the year. 

Families get together, chop tomatoes, boil them and bottle them in order to use for cooking.  Come be a part of our family and take part in this fun-filled tradition.

Invigorating Singapore’s casual Italian dining landscape, Pasta Bar by Chef Alessandro Giustetti is an intimate alcove that embodies Italy’s rich culinary history and pays homage to the country’s quintessential diet staple.  

Nestled in the heart of Keong Saik road, Pasta Bar welcomes diners to enjoy real, hand-pulled pasta known across Italy as “piatto unico” or “a complete meal’’, with laidback counter culture and a generous dose of heartfelt hospitality.

Pasta Bar's friends at Vedura fine Italian produce will be on hand to teach you a bit about the amazing San Marzano tomatoes you will be helping to wash, sort, cut, crush, boil, bottle, label and finally take home to enjoy

Pasta Bar will also provide you with a recipe card and a packet of in house-made pasta to take with you to sample the fruits of your labour.

Enjoy complimentary canapés, a welcome glass of wine, Prosecco, Lambrusco or Italian soda, and a handmade Pasta Lunch while you spend the afternoon taking part in this time-honoured experience. 

There will even be a pasta station where you can learn to make fresh pasta.

Every Sunday in October from 12pm-4pm Ticket Price: $118 Nett per person. 20% discount to kids under 18.  Enter 'KIDS' promo code at checkout.

Pasta Bar by Chef Alessandro Giustetti puts Keong Saik dining dens on their toes!

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Did You Know
CONTRIBUTOR
9 comments
18 September 2019
Did You KNow? Going far beyond familiar favourites, Chef Alessandro channels a deep respect for Italy’s impressive repertoire and complex variations of pasta, adopting some of the finest and sometimes long-forgotten native cooking traditions. Highlights include the Mama’s Baked Pasta al Forno with smoked mozzarella, eggplant and prosciutto, and a melt in-the-mouth Tortelli with Pumpkin and Sage. Lovingly made with two different types of flour, the Pappardelle, with Rabbit ragu, olive and pine nut, as well as the Tagliatelle with 24-hour beef ragu and parmigiano are other unmissable signatures, and the Lagane with chickpea, chili and spicy garlic, is a rustic, eggless rendition of pasta hailing from the Southern Italian regions.
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