The Team: Created from the shared experience of Mauro and Gerri
Mauro Muroni – Executive Chef
Prior work experiences include
3 Michelin star Chef Alain Ducasse’s restaurants
2 Michelin star restaurant, Noma.
Gerri Sottile – General Manager & Sommelier
Italian Association of Sommelier
Master of Business Administration
Sep 7th, 1997 / Team
About Us: SolePomodoro Trattoria Pizzeria
SolePomodoro Trattoria Pizzeria is part of the Mangiatutto Group of Restaurants.
Focusing on authentic Italian food, and specializing in wood-fired oven pizzas. SolePomodoro also offers a wide selection of traditional Italian dishes such as Spaghetti Carbonara, Lasagna alla Bolognese, Spaghetti Frutti di Mare and Tiramisu. The wine wall boasts an extensive collection of Italian and international wines to complement your meals.
All Sentosa Cove residents enjoy a 10% discount on food only. Simply present your residents’ pass to enjoy this offer.
March 6th, 2012 / SolePomodoro
Wood-fired Pizza is a must-try!
Our light and fragrant dough have a mix of 7 stone-ground flours, indirect dough cold-matured for over 70 hours, high hydration of over 70%.
July 5th, 2021 / New Concept
Dec 7th, 2010 / ieatishootipost.sg
Cornicione! Crisp crust with great crumb structure
Just about the most important piece of equipment in pizza making is the oven itself. Without the wood-fired oven which can go up to 450 degrees C, you are never going to get close to an authentic SolePomodoro Pizza.
Aside from the texture, a really good pizza crust must have a complexity of aroma that can only be achieved through the proper maturation of the dough. SolePomodoro Trattoria Pizzeria always leaves a batch of old dough which is added to a batch of new dough in order to preserve the lineage of the yeast.
Neapolitan crust has a wonderful Cornicione (The outer rim of dough) that is puffy and has a crunchy snap to it while the rest of the base is tender with a nice chewy bite. In between the Cornicione and the middle part of the base is the transformation zone which ideally should still be a little moist.
All the kinds of pasta at SolePomodoro are handmade by Italian chefs - freshly made pasta has enough bite in it but still tender and the feel of the spaghetti as it slides into the mouth is excellent.
If you are looking for something with a more robust flavor, Amatriciana is the one you have to try!
Our Guanciale, for example, is not the stuff you buy from the supermarkets. We specially import a cured Pork Cheek known as Guanciale which is used in all our toppings and sauces.
Basic tomato sauce is made from specially imported fresh Italian tomatoes. Two types are used, the usual tomato's Roma as well as San Marzano tomatoes.
“Al Dente” - has enough chewability but is tender enough so that it is starchy rather than crunchy
Guanciale: Italian Cured Pork Cheek
Thinly sliced Guanciale (Cured Pork Cheek)
A True Italian Taste, A true Trattoria Experience
Restaurant reservation - Terms & Conditions
We are open on Sat, Sun & PH all day from 11:30am -to 10:30pm
Do inform us of any dietary intolerances or allergies by listing them while making the reservation.
We practice a 1 for 1 policy for wines brought in to offset a corkage fee of $40.