[Review] Singapore’s Top Pizzeria ANTO Hosts Hong Kong’s Fiata for a Must-Try Pizza Pop-Up

There’s something magical about watching master pizzaiolos at work.

The way they stretch the dough with practiced ease, the rhythmic slapping of fresh ingredients onto the base, the careful monitoring of the wood-fired oven, it’s culinary theatrics at its finest.

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This week at ANTO Pizza E Aperitivi, that magic was doubled as Singapore’s top pizzeria (#13 on 50 Top Pizza Asia-Pacific 2025) hosted Hong Kong’s celebrated Fiata (#3 on the same list) for an extraordinary collaboration that runs until 2 May 2025.

Stepping into ANTO’s intimate space on Jiak Chuan Road, the energy was palpable.

[Review] Singapore’s Top Pizzeria ANTO Hosts Hong Kong’s Fiata for a Must-Try Pizza Pop-Up - Alvinology

At the open kitchen, ANTO’s Master Pizzaiolo Antonio Brancato and Fiata’s Chef Salvatore Fiata (affectionately known as Sasà) worked side by side, their movements synchronised like a well-rehearsed dance.

The aroma of wood-fired dough and melting cheeses filled the air, building anticipation for what was to come.

What makes this collaboration particularly special is both pizzerias’ recent accolades.

ANTO made history as Singapore’s first pizzeria to receive a ‘Golden Ticket’ to the 50 Top Pizza World Awards in Naples, where it will compete alongside Fiata later this year. This pop-up offers a rare preview of that world-class competition right here in Singapore.

We were invited for a dinner tasting and savoured one pizza from each of the two masters. Securing a barside seat is highly recommended. This will offer front-row tickets to the chefs’ artistry.

Watching Chef Sasà carefully rotate pizzas in the blazing oven while Antonio meticulously dressed new pies was mesmerising. There’s an unspoken rhythm to their work, with no wasted movements, just pure culinary flow.

The first bite of Chef Sasà’s Provola e Pepe ($45), crowned Pizza of the Year 2024, schooled us on what we should expect from the best of the bests.

The dough, impossibly light yet substantial, had that perfect chew with a whisper of char from the wood-fired oven.

Smoky provola cheese blended beautifully with sweet San Marzano DOP tomatoes, while freshly ground black pepper added a gentle heat that lingered pleasantly.

The drizzle of extra virgin olive oil and fresh basil completes everything in a blissful balance.

Then came Chef Anto’s Rustica ($38), the very first pizza Chef Sasà ever created.

This was pizza storytelling at its finest. The rich tomato sauce and fresh salsiccia spoke of Italian tradition, while the smoked scamorza and radicchio added sophisticated depth.

The rosemary provided an aromatic lift that made each bite more interesting than the last. Rosemary is a tough ingredient due to its strong fragrance. Too much and it will overpower everything. We have never tasted a pizza seasoned with rosemary. This is a first and it is artfully executed.

Other than the pizzas, we also had a Burrata ($28) from the regular Anto menu that showcase three varieties of tomatoes and a Negronis Classico, the perfect aperitivo to whet the palate.

With only until 2 May to experience this pop-up, we urge any pizza lover to book immediately to experience two of Asia’s best pizza masters in one culinary excursion.