Peperoni Pizzeria (United Square)

Noodles sautéed in loads of basil pesto, cooked with tender chicken strips and mixed mushrooms, and sprinkled with grated parmesan. It had a refreshing cooling effect with every slurp.

Simple in presentation, sophisticated in taste. Noodles cooked with red chili, garlic, olive oil, and parsley. I appreciated the generous use of garlic and olive oil, resulting in slippery noodles, a greasy mouthfeel, and a strong garlicky taste.

As a festive special, this dish was an absolute delight. The noodles were perfectly al dente, and the cream was well-mixed with black truffle paste and truffle oil. The Porcini mushrooms melted in the mouth, complemented by a generous shaving of parmesan. The only thing that could be improved was a stronger truffle taste, but overall, it was an awesome pasta.

Ah, the timeless classic! Al dente noodles cooked with sautéed bacon and cream, topped with an egg yolk, then sprinkled with grated parmesan. A rich, creamy profile with a hint of saltiness. It truly impressed us.

Meticulously layered dish of aubergine, zucchini, mozzarella, and parmesan, infused with basil and oregano, drenched in a heavy and tangy tomato sauce. It was a healthy, cheesy, savoury, and tangy delight that awakened the senses and brought warmth to the palate.

We kicked off with a cheesy delight before the main course. The Burrata was fresh, light, and creamy. While not the absolute best, it hit the spot. It came adorned with salty parma ham, cherry tomatoes, and arugula, topped with basil pesto and a drizzle of balsamic glaze.  A hearty start!