As the Garibaldi group of restaurants opened their second Ricciotti branch at China Square Central, Italian traditional cuisine sashayed its way into the rich local food culture. Like how the trinklets of notes that originated from Italy bewitched our musical ear, Ricciotti brings the taste of Italy right home to pamper the local palate.

• The Vibe
  Along the pathway of Nankin Row, the surroundings grew quiet as the narrow alley of China Square opens up to vast square of concrete. Ricciotti sits quietly by the side, its furnishings of dark brown leather and white marble beckon to passer-bys for a visit. Be it alfresco dining under triangular canopies of white, or indoors with white bricked walls – enjoy the same laid-back ambience created with authentic Italian-style furnishings.

• The Food
  Contrary to popular beliefs, Italian cuisine can be light on the stomach and refreshing to the taste-buds. With each dish doused in olive oil with minimal dressing and sauces, Italian fare definitely promotes healthy eating in the fine dining style.

  For starters, the Vitello Tonnato ($13.90) is a notable prelude to the main course. Strips of roasted veal loin drizzled with home-made tuna sauce topped with black olives subtly combine salty and sweet together. The sauce, made up of finely blended tuna with mayonnaise and white wine brings forth the saltiness of meat amidst the overall tangy mix. Black olives add a sweet pang to the dish.

  Signature dishes orchestrated by cuisine chef, Gero DiMaria, reflect his style of cooking – simple and light. Spaghetti Pomodoro ($13.90) is one such dish. Spaghetti boiled to precision and tossed with pure tomato sauce and basil transports the diner into a traditional Italian kitchen. The sweetness of juicy cherry tomatoes combined with a tinge of sour distinctly separates the original taste of spaghetti from the sauce. This basic Italian dish was childhood nostalgia to Gero DiMaria, whose culinary skill transforms simple ingredients into exquisite tasting Italian fare.

  One has to resist cries of gastronomic joy upon his first bite of Agnello ($18.90), a generous serving of lamb shank with mashed potatoes. The lamb, lightly pan-fried to seal its juices, is braised in the oven for 7 to 8 hours. The end result was meat so soft and tender; it nearly does not require chewing. The accompanying sauce of carrots, celery, onions, garlic and herbs, was a scrumptious blend of sweet and sour once more, this time serving to compliment the strong taste of lamb. Mashed potatoes with tangerine oil were far from mush-like, allowing one to savour each separate component of the dish.

  Ricciotti surprises once again with its selection of pizzas. Pizza Al Crudo ($18.50) is void of pineapple, ham and ingredients typical of Pizza Hut's. Thin crusted pizza with tomato and mozzarella cheese base is pre-baked in the oven, after which salad and Parma Ham are layered over with olive oil dressing. This pizza contradicts heavy portions of other types of commonplace pizza – the Pizza Al Crudo boasts a light and healthy choice. Salty parma ham coupled with thin crust turned out to be another refreshing yet filling dish. However, it gets tiring after cutting two slices of pizza, and ingredients end up on one's plate rather than on the pizza.

  The desserts at Ricciotti are not to be missed. Classic Tiramisu ($5.90) freshly home-baked by Ricciotti pastry-chef ranks one of top quality Tiramisus found around Singapore . Layers of mascarpone cheese cake, coffee and cocoa could be tasted distinctly once in the mouth. The explosion of differing sweetness makes it a brilliant excuse: “There's always room for desserts.”

  Another Italian classic is sweet Duomo ($5.50). Break its chocolate core and watch dark chocolate ooze out amongst olive oil sugar dough, almost like volcanic lava. Dark chocolate balances the sugary dome layer and evens out the sweetness, a delight to all dessert lovers.

  Home-made Gelato ($3 per scoop) finishes the icing on the cake. Ice-cream becomes sinless considering more milk than cream is used in the making of Italian ice-cream, resulting in nearly fat-free ice-cream. Recommended flavours are hazelnut for the sweet-toothed, and lemon for the sharp pang and revitalizing citrus.

• The Service
  Ricciotti staff creates a home in their restaurant, spreading family warmth to all diners. Friendly and approachable, they will be delighted to enliven up one's day anytime.

SD Food Advisor's take on Ricciotti:
Both outlets at Riverwalk and China Square Central serve good choices to enjoy an hour lunch for office executives. Reasonably priced, healthy and light dishes catch on the trend of dining simple. One need not worry about gaining extra pounds after a feast at Ricciotti under the culinary expertise of Gero DiMaria. Go ahead and indulge in a hearty Italian spread!