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Traditional Italian fare is the speciality at Pasta Brava. The menu is bursting with a wide variety of flavours that spans both the north and south of Italy. There is a range of almost twenty appetisers, salads and soups, seven homemade pastas and almost twenty fish and meat main courses to choose from.
 
Don’t miss out on hot favorites such as the Manicotti Ripieni Di Zucca - moon-shaped ravioli stuffed with pumpkin and draped in red capsicum and cream sauce or the Salsicce Stile Contadino — Grilled homemade Italian sausages flavoured with white wine and served on a bed of spicy beans and arugula. Finishing off a meal at Pasta Brava is as exciting as starting one. Spoon into Luceri’s famous Panna Cotta All’amaretto — a heady eggless cream caramel flavoured with Amaretto — for a taste of heaven.
 
At Pasta Brava you will never forget the great feeling of being at home.

Walking into Pasta Brava is just like coming home!
Once through the doors owner/chef Rolando Luceri and his team will treat you just like one of the family.
The ambience at Pasta Brava exudes all the comforts of home. You will find everything from pieces of art painted by the owner's brother to colourful doodlings by guests taking pride of place on the walls. Simple Straits Chinese decorations and knick knacks from the Luceri's travels peppers the entire restaurant and lends it a comfortable and homey feel.

Wine and Dine - Singapore's Top Restaurants: 1997, 1998, 1999, 2000, 2001, 2003, 2004, 2005, 2007

Peeking into our Menu...

Appetizers

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ANTIPASTO DELLA CASA
a selection of fresh grilled vegetables with olive oil and herbs

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SFORMATO DI MELENZANE ALLA PARMIGIANA
slices of eggplant with tomato sauce, parmesan, mozzarella, oven-glazed

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CAPESANTE ALLA CARDINALE GRATINATO
sautéed scallops, flavored with white wine, béchamel sauce, oven glazed

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PROSCIUTTO CON MELONE
prosciutto ham with melon

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CALAMARI FRITTI CON SALSA ALLA DIAVOLA
golden fried crispy squid rings, served with spicy tomato sauce

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SALMONE AFFUMICATO
smoked salmon garnished with onion rings, capers, and a lemon wedge

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FUNGHI TRIFOLATI ALLA ROMANA
portobello mushrooms sautéed with olive oil, garlic and parsley

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CARPACCIO DELLA NONNA
thin slices of raw beef with rocket salad and parmesan flakes

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GAMBERI CON AGLIO E PREZZEMOLO
prawns sautéed in butter, garlic and brandy, and sprinkled with fresh parsley

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BRUSCHETTA AL POMODORO E BASILICO
roasted french bread topped with tomato, garlic, oregano, basil and olive oil
Homemade Pasta

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STRACCI AI GAMBERI E CAPESANTE
thin pieces of fresh pasta with scallops, prawns, green peppercorn, white wine,
with saffron cream sauce

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RAVIOLI VERDI RIPIENI CON RICOTTA E POMODORI SECCHI
spinach ravioli filled with ricotta and sundried tomato served with tomato sauce and basil

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CANNELLONI RIPIENI CON CARNE D’AGNELLO
tubes of pasta filled with lamb, topped with tomato cream and parmesan

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AGNOLOTTI FARCITI AL SALMONE
round shaped ravioli filled with fresh salmon, served with tomato and cream sauce

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RAVIOLI CON CARNE DI MANZO AL GORGONZOLA
ravioli filled with minced beef served with a light gorgonzola cheese sauce

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LASAGNA TRADIZIONALE
layers of thin pasta with tomato sauce, minced beef, parmesan and mozzarella cheese

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MANICOTTI RIPIENI DI ZUCCA
moon shaped ravioli with pumpkin, red capsicum sauce and cream
Main Dish- Meat

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SCALOPPINE DI VITELLO AL MARSALA
thin slices of veal cooked with marsala wine and mushrooms

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FILETTO AL GORGONZOLA
pan-fried beef tenderloin flavoured with white wine,
green peppercorn and blue cheese sauce

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COSTOLETTE D’AGNELLO AL BALSAMICO E ROSEMARINO
lamb chops flavoured with balsamic, red wine, rosemary and fresh mint

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PICCATA DI VITELLO ALLA PARMIGIANO
pan-fried breaded slices of veal topped with parmesan mozzarella cheese

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TAGLIATA DI MANZO STILE TOSCANO
grilled thin slices of beef sirloin with aromatic herbs, rugula leaves, parmesan flakes

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OSSOBUCO IN CREMOLATA
veal shank, braised with fresh tomato and white wine,
flavoured with garlic, lemon zest and rosemary

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FILETTO DI MANZO AL VINO ROSSO E CIOCCOLATO
pan-fried beef tenderloin, with a red wine and chocolate sauce

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SALSICCE STILE CONTADINO
grilled homemade Italian sausages flavoured with white wine,
served on a bed of spicy beans and rugola leaves

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COSTATA DI MANZO STILE FIORENTINO
T-bone steak, Florentine style

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FILETTI DI POLLO ALLA SENAPE
pan-fried fillets of chicken flavoured with mustard, mushroom and cream sauce
Desserts

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TIRAMISU AL MASCARPONE E CAFFE
traditional Italian mascarpone cheesecake

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GELATO AFFOGATO AL CAFFE
a scoop of vanilla ice-cream with coffee poured on top

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FUNGO GELATO
delicious rich cream and chocolate ice cream

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PANNA COTTA ALL’AMARETTO
italian version of cream caramel without egg, flavoured with amaretto

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ZABAGLIONE AL MARSALA
Italian custard

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GELATO DI VANIGLIA O CIOCCOLATO
vanilla or chocolate ice cream

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SEDUZIONE AL CIOCCOLATO
chocolate seduction with fresh cream

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CASSATA NAPOLETANA
three flavours of ice-cream with amaretto liqueur

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SORBETTO DI LIMONE O MANGO
lemon or mango sorbet

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TORTA DI MELE AL MASCARPONE E RICOTTA CON GELATO
apple pie with mascarpone and ricotta, served with vanilla ice cream

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TARTUFO AL CIOCCOLATO
an Italian ice cream covered with chocolate powder