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First started in Sydney, Fortuna at Craig Road is Singapore's first Sicilian-Neapolitan trattoria. Created by an Italian trio – master pizzaiolo Giorgio Sorce (ranked 87th worldwide), Michelin-starred chef Omar Tutino, and F&B operator Egon Marzaioli – they aim to offer authentic Sicilian and Neapolitan cuisine. This second outlet adopts the same contemporary design as the one in Sydney, delivering a welcoming, laid-back vibe. Ricotta Mantecata Pane Di Casa 5/5 Our meal began with a great starter: Pane Di Casa ($12), served with Ricotta Mantecata ($16). The wood-fired bread, simply dressed with salmoriglio (a Sicilian sauce made of garlic, lemon, oil, and oregano), was incredibly fluffy with a bit of chewiness. It shares the same dough as the Napoletana Pizza, which has undergone a 50+ hour fermentation. The Ricotta Mantecata, one of three dips on the menu, features ricotta jazzed up with honey and house-made Fortuna chilli. The combination of bread and dip was pure joy. Cuoppo Di Pesce 3.5/5 For Antipasti, the Cuoppo Di Pesce ($25) showcased one of Neapolitan's popular street foods – fried calamari, elevated with garlic lemon dressing and salumi XO mayo. Three types of flour were used in the batter to achieve a light and crisp texture. Not Just A 4 Cheeses 4.5/5 Pizza at Fortuna is crafted in the distinctive style known as the "Kingdom of the Two Sicilies," using 100% Sicilian ingredients. First, we had the Napoletana Pizza (available in 22cm or 30cm). The dough left to rise for 50 hours through a two-process fermentation, is shaped four hours later and baked in a wood-fired Valoriani oven. The flavour we tried, Not Just A 4 Cheeses ($29), combined Fior di Latte, Gorgonzola Dolce, Ricotta Salata, and Parmesan Chips with sweet fig compote to round off the cheesy flavours. This was the best, as it allowed the dough's natural taste and beautiful texture to shine. Gambero & Stracciata 3/5 Next, we tried the Fried & Baked Pizza (22cm), which is double-cooked by frying and baking for extra crispiness. The Gambero & Stracciata ($38) featured delicious Stracciata and Gamberi di Massara toppings, but the baking process dried and toughened the fried dough, especially the portion under the toppings. Typically, based on what I had tried, fried pizza is crisp and puffy on the outside while remaining soft and chewy inside. I reckoned they could have draped the cheese over the fried dough and topped it with the other ingredients without baking it. Truffle & Anchovies 2.5/5 The Contemporary Pizza Al Ruoto , cooked in an aluminium pan, follows a unique three-way pre-fermented dough process that takes 18 hours and achieves 80% hydration, resulting in an incredibly crunchy exterior and soft interior akin to focaccia. The Truffle & Anchovies ($42) combined walnut whipped butter, anchovies, and truffle. While the dough was delectable, the toppings and dough didn't meld together well, and the combination of anchovies and truffles needed to be more harmonious too. ‘1000’ Layers Lasagna 2.8/5 All of Fortuna's pasta is made in-house à la minute using quality flour from Naples, a balanced mix of semolina and 00 flour, local free-range eggs, and Sicilian olive oil. The '1000' Layers Lasagna ($36) is prepared the way Egon's mother in Sicily makes it, with layers of Provolone del Monaco and Bronte Pistacchio pesto. The bechamel sauce allowed the flavourful Mortadella to shine, accenting the butteriness of the provolone cheese. The nuttiness of the lasagne imparted from the Pistacchio pesto elevated the overall flavour profile. However, served cross-sectioned and pan-fried to achieve crispy edges based on the recipe, it was nostalgic but lacked the satisfaction of tucking into a hearty lasagna, feeling more like a snack than a main. And it was just too compact and flat to allow the homemade pasta to shine. Spaghetti 3/5 The Spaghetti ($38) showcases succulent Mazzara King Prawn, served with a bisque accentuated with Fortuna Chili. The depth of crustacean flavours was impressive, but the salt level could be more restrained, as it sometimes overwhelmed the diced King Prawn. Pollo Marinara 3.5/5 We tried Pollo Marinara ($34) for mains, a half-roasted chicken served with olive tapenade, capers, and San Marzano tomatoes. The chicken was aptly seasoned and tender, with a rustic charm. Fortunamisu 3/5 To sum up our dinner, we had Fortunamisu ($18) for dessert. The house tiramisu is made with Savoiardi ladyfingers, Illy Caffe coffee, and chocolate crumble. The crumble's textural crunch was a nice touch, but it could have been improved by more coffee-soaked ladyfingers and a touch of bittersweet alcohol. Opt for the full experience with their 4-course Italian set lunch at $39++. Enjoy wood-fired bread with your choice of dip, a selection of antipasti, a choice of main course, and a delightful dessert with coffee. Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Fortuna 7 Craig Road Singapore 089667 Tel: +65 9115 1597 Facebook Instagram Website Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line) Opening Hours: Sun-Thu: 12pm - 230pm, 530pm - 930pm Fri-Sat: 12pm - 230pm, 530pm - 1030pm Direction: 1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Walk to Tanjong Pagar Road. Cross the road and walk to Craig Road. Continue on Craig Road. Walk to destination. Journey time about 6 minutes. [ Map ] 2) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk to Duxton Road. Walk down Duxton Road. Turn right onto Craig Road. Walk to destination. Journey time about 5 minutes. [ Map ]