The true flavours of both the North and the South of Italy
In the green hillside of Upper Bukit Timah, you can cultural identity essay introduction now taste the diverse regional culinary styles from both the North and South of Italy in a snug little restaurant named Acqua e Farina.
Acqua e Farina is owned and operated by two trained Italian chefs, Antonio Manetto who hails from the sunny South and Roberto Galbiati who is a proud native of northern Milan. As a result, the menu is a beautiful showcase of the highly distinctive cuisine from both the top and the bottom of the boot-shaped Italian Peninsula.
As the chefs and fans of Italian cuisine will explain, some of the strongest influences on Italian food include its history, its geography, and the produce available to the people.
This means that the gastronomic identity of different Italian regions developed very differently. A very general example: food from the Northern part of Italy tends to be richer and heartier because of the colder climate; food from the Southern part of Italy is lighter and spicier because of the hot sunny weather.
As its name Acqua e Farina – Italian for water and flour – suggests, the restaurant’s goal is to spotlight a return to good solid basics of Italian cuisine: simplicity, tradition, and top quality ingredients.
No matter the stylistic differences between regions, Italian cuisine will always have these commonalities. Water and flour also happen to be the same basic ingredients for bread, pasta and pizzas, staples of modern Italian cuisine, be it North or South.
In Acqua e Farina, the menu was created jointly by both chefs to ensure that the best qualities of Italian cuisine and their regional favourites have been represented. In fact, everything in Acqua e Farina is handled personally by both Roberto and Antonio. Come by any day of the week, and you will definitely see at least one of the Italians taking personal care of the food and the service.