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WINE&DINE
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November14
Q
&
A
with Gabriele
In celebration of
Burlamacco Ristorante
’s second anniversary
this month, we got together with GABRIELE PIEGAIA, its executive
chef and owner.
What have been the highlights of the
first two years of operation?
Working with my friend and partner Deborah
Lamb and getting to know her better has been
a fun experience and a great adventure for me.
Anything special happening for the
restaurant’s birthday? Special offers?
New dishes?
On the day of our anniversary, Saturday 8
November, we are opening Burlamacco for a
private complimentary lunch for our most loyal
clients. For our regular dinner, we will be offering
a celebratory glass of Prosecco to all our dining
customers.
Over the two years, is there one dish
that has become a firm favourite?
Our linguine with Boston lobster tail in spicy
arrabbiata sauce is definitely our most popular
dish, closely followedby our traditional black squid-
ink risotto with gold leaf – one of our customers
described it as “life-changing”! But my favourite is
still the pappardelle with pork ragù that has been
marinated in red wine for seven days.
Where does the name Burlamacco
come from?
Burlamacco Ristorante’s name and logo was
derived from the clown-like figure and mask that
presides over a carnival in the town of Viareggio
in Tuscany, near my home. I have really great
memories of that carnival, which is still current
today, and I wanted to recreate the same relaxed,
fun, positive atmosphere in the restaurant.
Tell us about your town.
In my home town of Lucca, I love walking down to the dock where I’m able
to buy fresh fish and other seafood directly off the boats from the fishermen.
There’s nothing quite like it! My seafood items on our menu are inspired
by that experience.
What kinds of dishes did you eat when you were growing up?
All kinds of pasta, my favourite being the fresh pasta with the
sugu di carne
(a type of Bolognese ragù) on a Sunday; I also ate a lot of chicken liver
crostini. The most memorable times were when we were all together around
the dining table, drinking, eating – and arguing! A Sunday mealtime with
family was always a colourful and fun experience.
Is there a single ingredient that could be considered the
most important in cooking Tuscan food?
Two – our beans and olive oil are the best in the world.
You’ve worked in Michelin-starred restaurants in the past.
What’s the most valuable thing you learnt from that kind
of kitchen experience?
I love seeing chefs’ passion and determination in action, and how they
operate when creating each dish. I like to think I have the same approach
to my dishes.
Any tips you can give us for cooking perfect pasta?
I can tell you to “cook with feeling”, and all will be good!
What can diners look forward to in Burlamacco’s third year?
We’re trying not to change too much – our customers come here
because they get “real Italian food”. Although many restaurants and
chefs nowadays are trying to be overly creative with their dishes, we
will remain authentic, simple and, most importantly, high quality, staying
true to our Italian traditions.
77 Amoy Street
6220 1763 | burlamacco.com.sg