I think I had the best Pizza Margherita last week! The tomato sauce was flavoursome but at the same time not overpowering while the cheese was soft and delicious Oh!  And the crust, it was crispy but at the same time not too hard and perfectly burnt on the edges.

A Pizza Margherita is such a simple pizza and when made right all the subtle flavours just burst in your mouth. I had this mouth-watering experience at Santoré  Bistro Italiano – the latest Italian restaurant to open up in Colombo.

Santoré Bistro Italiano is located at the Sri Lanka Tennis Association (SLTA) –  Sir Marcus Fernando Mawatha in Colombo. And speaking to Antonio Ciocia, Director, Santoré Bistro Italiano, it was clear why the food was so tasty – because almost all the ingredients are imported from Italy.

Antonio made Sri Lanka his home for many years while working for the Italian Embassy here, but gave up his job and returned home to Italy. He worked in overseas again for a few more years and came back to Sri Lanka in January 2011 and once again, calls Sri Lanka his home.

When he returned, he decided to open up a restaurant, so he looked throughout Colombo for the ideal location and says, “This location chose me!” When he saw the place, he knew there was potential and after renovating the place, the restaurant finally took shape. 

 

 

What is different about the restaurant is that their menu changes frequently. Since most ingredients are imported, they have to work on a menu depending on what is available in their stores. 

Be it the varied cheeses to Capers and cured meats like Prosciutto Crudo Di Parma (Parma Ham) or Mortadella (Italian sausage made of ground, heat-cured pork), or even the flour, anchovies, Habanero pepper cream and even the tomato sauce used for the various dishes – he imports everything.

The Mozzarella they use for their dishes is the only cheese made locally while he uses a number of fresh vegetables that he purchases locally as well.

 

 

Food is something that take a special place in Antonio’s heart, “It’s what you remember when you go somewhere,” he says adding that he insists on the highest quality when it comes to the dishes served at the restaurant.

His mum who is also down from Italy, helps out when she can in the kitchen, therefore giving a special touch to these authentic Italian dishes.

 

  

 

“Mediterranean food is based on seasonal ingredients,” Antonio says and explains that this is why he too emphasises on preparing his menu around what is in store. The scrumptious pizzas as well as the menu for the day are prepared and planned by Domenico Capodiferro, Head Chef, Santoré  Bistro Italiano.

Domenico can whip up a pizza in 34 seconds thanks to his amazing skills but also because of their imported wood oven.

 

 

Their pizza aside, I’d definitely recommend their Antipasto all'italiana served with Ciccio or White Pizza (flat bread topped with oregano, salt and olive oil). It is a bit pricey but for two people, I feel it would be ideal as a meal.

The combination of the many cured meats along with the fresh Mozzarella and the White Pizza was just wonderful and is definitely a ‘must try’ if you head to Santoré.

They also have a few desserts, these too vary, my pick was the ‘Santoré’ – it is such a simple dessert, that of small cocoa balls made with coconut, butter, cashew nuts and Amaretto liqueur and served with a home-made biscuit and vanilla ice cream.  

 

 

So if you are craving for some authentic Italian cuisine, in a casual atmosphere (yes, you are more than welcome to head there in a pair of shorts and flip flops), I’d definitely recommend Santoré  Bistro Italiano. The restaurant is open for lunch and dinner throughout the week.

 

 

 

By Natasha Fernandopulle

Pics by Kanishke Ganewatta