Morsels of Délice: Fortuna - Very Good, Satisfying and Unique Italian Classics

After eating many different pizzas from different places, I thought I had tried em all. But Fortuna proved me wrong, in a good way, with a unique take on pizzas. The pizzas here are like no others. The dough is exceptionally fluffy, airy, stretchy and flavourful, made even better with lightly charred parts (due to being baked in wood fired stone kiln) to add complexity to the taste. The pizzas here or the Wood Fired Bread, made with 50 hours of fermentation, are must-tries. I will never look at pizza the same way after an outing here. In fact, this is the only place I want to go back for the pizza. Yes, I had never feel this way about pizza before, until Fortuna.

The place has this upmarket rustic, homely vibe to it, with camel brown plush seats, white-washed walls, cylindrical lamps embossed with swirling patterns and dome-shaped shelf filled with wine bottles. By the way, this restaurant is almost full house on a lazy Tuesday afternoon. And at night, this is like the hottest cool spot in town, with the hip and cool people coming in to hang out at here.

Service is wonderful, being friendly, professional and helpful. And one of them, a handsome guy who is full of smiles, can “read my mind” to know exactly which cocktail I want to order when I briefly say my preference. Love his recommendations. Totally enjoy myself here!

Baby Diavola is Baby size pizza, coated with Italian DOP San Marzano tomato spread–the Prada of canned tomatoes, Fior di Latte–cow’s mozzarella and sprinkled with Brasil. This is so flavorful and light in texture due to the unique pizza dough. Yes, best pizza! And it tastes amazing and out-of-this-world with the special Fortuna Chilli Oil.

Wood fired Bread looks pretty humble, and I thought it will be hard and dry at first. But the moment I pinched the bread, I’m surprised by how light, moist and soft it is. And I know this is going to be real good. When paired with Smoked Eggplant Dip, the fluffy, stretchy, airy bread, soaked in olive oil, features this lovely medley of earthy, herbal, char and simulating flavours. This is a must-try here.

I miss the bread here so much that I come back for it again, and this time, pairing it with Fortuna's special Ricotta Mantecata. This dip is out of this world and unique that has me swooning in delight. There are so many harmonised, subtle flavours packed within, from the toasty spiciness of Fortuna's special chilli, smooth creaminess and tangy taste of ricotta, mild sweetness of honey. This is a must-try.

Cuippo di Calamari is crispy on the outside and chewy, yet easy to bite, at its core. Things are made even exciting with garlic lemon, the unique creamy Salumi Xo Mayo. Lots of hearty flavours packed in here.

The Spaghetti here is so different from the other spaghettis, and in a good way. Raw Mazzara King Prawn tartare served with the spaghetti is creamy, springy and brint sweet. And its mild taste surprisingly goes very well with the spaghetti soaked with the flavourful bisque, perked up by hints of excitement from the lemon, Fortuna Chilli and parsley. The spaghetti is of perfect al dente texture and is uniquely, slightly curly to hold in more of the slightly spicy sauce.

Tiramisu is very balanced in taste, where the smooth delicate sweet creaminess of mascarpone cheese is the highlight, with coffee as a nice base for that hint of bitterness and cocoa goodness.

Looks can be deceiving, especially in the case of Babba' Nepoletano. This dessert looks unassuming, but the taste is so wow! The cake-like pastry feels like Italian angel cake, being so soft, light, fluffy and airy. The taste is made intense by the rum and luscious by cream. Amazingly, a floral sweetness develops at back of mouth as I savour the dessert.