Amo Pizza – a labour of love!

At this smart-casual Italian eatery by restaurant-chef Beppe De Vito, no effort is spared to present the most authentic and finest flavours to diners. Case in point:

  • Two of Amo’s chefs trained at the best pizza academy in Italy
  • Only DOP ingredients and products grown and packaged by local Italian farmers are used. (FYI: DOP translates to “Protected Designation of Origin”, which essentially authenticates the food origins)

Using top quality 00 Italian flour, with some 3-year old mother yeast action, each pizza is perfected as the chefs introduces more air into the dough by stretching it slowly and flipping it. This culminates in the signature Amo pizza that is “soft-in-the-centre” with a crisp crust.

Pizzamaster in action!


Stracciatella, Prosciutto, Rucola and Fig Vincotto


Bone Marrow, Wild Garlic Pesto and Anchovy Salsa Verde Pizza

With the pizza fundamentals already so strong, it’s hard to fathom how heavenly it gets with the right toppings. Personally, the Bone Marrow, Wild Garlic Pesto and Anchovy Salsa Verde Pizza was one that stood out for me. Perhaps it’s my newfound love for Pesto lately, it really is just one of those dishes where everything comes together so perfectly. Off the charts.

If you don’t fancy a slice, fret not, you are in an Italian eatery after all. Amo serves up an array of amazing artisanal pastas as well as classic mains.  The Grilled Angus Beef Tagliata for one, is something that i would go for without a doubt. That melt-in-your-mouth texture, coupled with the abundance of soft, delicious garlic is just perfect.

Grilled Angus Beef Tagliata with Rucola and Parmigiano Salad. Sweet Corn with Smoked Ricotta Cheese and Black Pepper


Caserecce with Black Pepper, Guanciale and Saffron


Tagliolini with Spicy Young Cuttlefish and Squik ink

Of course, no meal is complete without… DESSERTS. And the Tiramisu, true to it’s Italian origins, was really airy and had a good dose of mascarpone cream. For me, however, the Ricotta Cheese Castagnole was the highlight. Dip these icing dusted dough balls into the super velvety moscato sabayon in the middle, and you are home.

Classic Tiramisu


Ricotta Cheese Castagnole



33 Hong Kong Street Singapore 059672

+65 6723 7733

Written by: Above Average Joe

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