Acqua e Farina unveils an all-new lunch menu that invites diners to explore the flavours of northern and southern Italy in a lighter, more accessible register. The menu is the joint creation of Neapolitan chef Antonio Manetto and Milanese chef Roberto Galbiati, who build on the foundations of classic Italian cooking while weaving in their own understanding of ingredients, tradition and contemporary taste.Acqua e Farina 推出全新午餐菜单，以更轻盈且亲民的方式，带领食客探索意大利南北风味。新菜单由来自那不勒斯的主厨 Antonio Manetto 与来自米兰的主厨 Roberto Galbiati 联手打造，在经典意大利料理基础上，融入两位主厨对食材、传统与现代风味的理解。
The first Acqua e Farina, at The Rail Mall, has been open since 2016, while a second outlet on Keong Saik Road in the city centre opened its doors in August 2024. Acqua e Farina @ The Rail Mall, helmed by chef Roberto Galbiati, showcases the refined, balanced character of northern Italian cuisine; Acqua e Farina @ Keong Saik, presided over by chef Antonio Manetto, brings the culinary style of Naples in southern Italy to its menu.位于The Rail Mall的Acqua e Farina首家门店于2016年开业至今，位于市中心Keong Saik Road 的第二家门店则于 2024 年 8 月正式开。主厨 Roberto Galbiati 主理的Acqua e Farina @ The Rail Mall，呈现北意大利料理细腻平衡的风味特色；由主厨 Antonio Manetto 坐镇的Acqua e Farina@Keong Saik，则是将意大利南部那不勒斯的料理风格融入菜单之中。
Acqua e Farina means "water and flour" in Italian — a nod to the most elemental yet most essential building blocks of Italian cooking, and an expression of a belief both chefs have long held: that even the simplest ingredients, cooked with care, can become an outstanding dish. To preserve the most authentic flavours, the restaurant relies heavily on fresh produce shipped directly from Italy — flour, tomatoes, olive oil and some of the seafood among them — so that every dish stays as true to its origins as possible.Acqua e Farina在意大利语中意为“水与面粉”，象征意大利料理最基础却最重要的核心元素，也体现两位主厨长期坚持的理念：即使采用最简单的食材，只要经过用心烹煮，也能成就一道出色的菜肴。为保留最地道的风味，餐厅大量采用从意大利直送的新鲜食材，包括面粉、番茄、橄榄油及部分海鲜，务求每道料理都尽可能忠于原味。
Acqua e Farina @ Keong Saik has recently launched a new lunch menu built around the idea of "light but satisfying", so that even on a weekday afternoon diners can enjoy a comfortable, wholly unburdened Italian meal. Among the new dishes are the Mortadella and Scamorza Cheese Rolls, inspired by a classic Italian street snack: mortadella wrapped around smoky Scamorza cheese, then coated in egg and breadcrumbs and fried to a golden crisp. It looks simple, but the process is exacting — from slicing the ham and wrapping the cheese to judging the exact frying temperature. The crisp exterior gives way to slow-pulling strands of cheese within, and paired with the restaurant's house-made lightly spicy tomato sauce, it delivers real depth of flavour.Acqua e Farina@Keong Saik近期推出全新午餐菜单，强调“轻盈但有饱足感”的概念，让食客即使在工作日午间也能享受一顿舒适和绝无负担的意式料理。全新菜式包括Mortadella and Scamorza Cheese Rolls，以经典意大利街头小吃为灵感，将 Mortadella火腿包裹带烟熏香气的 Scamorza 奶酪，再裹上蛋液与面包糠炸至金黄酥脆。看似简单，却十分讲究工序，从火腿切片、奶酪包裹到炸制火候都需精准拿捏。外层酥脆、内里奶酪缓缓拉丝，搭配餐厅自制微辣番茄酱，层次丰富。
Another highlight, the Linguine tossed with Smoked Salmon in Cream Pesto Sauce, traces back to a taste memory chef Antonio has carried for years. More than two decades ago, he tried a pasta that married cream with pesto, and the way richness and freshness coexisted on the palate left a lasting impression. After years of refinement, he finally arrived at Acqua e Farina's own version — springy linguine cloaked in a silky cream sauce, paired with smoked salmon and a fragrant, aromatic pesto, striking a balance between the substantial and the bright.另一亮点 Linguine tossed with Smoked Salmon in Cream Pesto Sauce是主厨 Antonio 多年前的一段味觉记忆。20多年前，他品尝过一道结合奶油与青酱的意面，浓郁与清新并存的口感令他印象深刻。经过多年研究，他最终创造出属于 Acqua e Farin的版本。弹牙 的Linguine裹上丝滑奶油酱，搭配烟熏三文鱼与香气浓郁的青酱，在厚实与清爽之间取得平衡。
Diners who favour traditional Italian flavours should not miss the Linguine Puttanesca, a classic pasta born in Naples. Made with pantry staples such as anchovies, black olives, tomatoes and chilli, it offers a savoury, robust and gently spicy appetite-whetting complexity that captures the bold, direct character of southern Italian cooking.喜欢传统意大利风味的食客，不能错过 Linguine Puttanesca这道源自那不勒斯的经典意面，采用凤尾鱼、黑橄榄、番茄与辣椒等经典储藏食材制作，带来鲜香浓郁、微辣开胃的层次感，也展现南意料理大胆直接的特色。
The new menu also introduces the restaurant's signature double-cooked pizza range. Made to a traditional Italian recipe, the dough is proofed for as long as 36 hours, then "first fried, then baked" to achieve its distinctive crisp-outside, soft-inside texture. New flavours include the Pizza Montanara Pancetta, topped with savoury pancetta, sautéed onions and rich mozzarella for a full, hearty bite; and the Pizza Montanara Salami, which pairs a tomato base with pork salami to draw out a sharper, more intense Italian flavour.新菜单亦加入餐厅招牌双重烹调披萨系列。面团采用传统意大利配方，需发酵长达 36 小时，再经过“先炸后烤”的工艺，呈现外酥内软的独特口感。全新口味包括：Pizza Montanara Pancetta，配上咸香五花肉、炒洋葱与浓郁莫扎瑞拉芝士，口感丰富扎实；Pizza Montanara Salami，以番茄底搭配猪肉萨拉米，带出更鲜明浓郁的意式风味。。
Other à la carte dishes include Sardine Fritte, crisp-fried sardines; Spaghetti alla Bottarga e Polpo, octopus pasta with the flavour of cured fish roe; and Rigatoni alla Vaccinara, rigatoni in an oxtail-braised tomato sauce.其他单点菜式包括：Sardine Fritte酥炸沙丁鱼、Spaghettti alla Bottarga e Polpo鱼子风味章鱼意面，以及Rigatoni alla Vaccinara牛尾炖番茄酱通心粉。
Through these dishes, both chefs hope diners will feel the warmth and intimacy of an Italian family table — not merely sit down to an ordinary lunch.两位主厨希望透过这些料理，让食客感受到意大利家庭式餐桌的温度与亲切感，而不仅仅是一顿普通午餐。
Reservations: www.acquaefarina.com.sg预订：www.acquaefarina.com.sg
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