Osteria Mozza's Nancy Silverton on her favourite Singapore food finds and love for pizza

Nancy Silverton is a name that anyone who has savoured artisanal bread in the United States would know. She is co-founder of the prominent La Brea Bakery in Los Angeles, and if you've ever had a slice of her famous sourdough or a perfectly crusty baguette, you might owe her a thank-you note. 

But bread only scratches the surface of Silverton's culinary adventures. In 2007, she teamed up with restaurateur Joe Bastianich and celebrity chef Mario Batali to open Osteria Mozza in the City of Angels. This contemporary Italian eatery quickly became a hotspot for foodies and celebrities alike, earning Silverton numerous accolades, including a coveted Michelin star. 

Osteria Mozza made a comeback in Singapore last June at the Hilton Singapore Orchard — four years after it shuttered at Marina Bay Sands. From porcini-rubbed Wagyu ribeye and Alaskan king crab tagliolini pasta to the fresh, creamy cheeses of the Mozzarella Bar, the Singapore outpost of Osteria Mozza delighted diners with its unique blend of classic and innovative Italian cuisine.

We caught up with Silverton, who shared more about perfecting her famous pizza dough recipe and pushing the boundaries with innovative flavours.

Related: Nancy Silverton’s pizzas are back in Osteria Mozza Singapore: Here’s what to expect

Having been to Singapore a few times, what are some of your favourite flavours and ingredients that you have encountered here?

The seafood in Singapore is impeccable. The prawns, I wish I could get them all the time. In terms of eating out and flavours, I like the zing of many dishes here that come across without the zing! Too often, the seasoning overwhelms the main ingredient.

Why go to the trouble and expense of buying the best lobster or lamb, only to zap it with seasonings so overpowering that the flavour of the main dish is lost?

What are some of your favourite places to eat in Singapore?

I’ve enjoyed so many of my meals here in Singapore it’s so hard to name just two! If I have to choose, I really enjoyed Burnt Ends and Wakuda. I also love all the stuff at Providore; there’s just so much to shop and eat.

On the local front, some of my favourites are A Noodle Story, Hill Street Tai Hwa Pork Noodle, Da Shi Jia Big Prawn Mee — where I enjoyed their prawn beancurd skin roll — and Ponggol Nasi Lemak.

Why did you decide to tweak the recipe of the pizza dough for the pizzas at Osteria Mozza? 

I am always tweaking my recipes. We make it as good as we can, and then we make it better. Apart from two kinds of King Arthur bread flour, we add spelt and rice flours. The bran in the spelt gives the crust a good colour, and the rice flour makes it light. So, diners will notice that the pizza crust is different because the cornicione is now airier and crisper.

 What’s your take on the growing popularity of plant-based meat?

I haven’t really explored it well enough to talk about it, but I do think it’s nice to see the industry is exploring ways to address the challenges we face in the world. At Osteria Mozza in LA, we buy organic and local ingredients, from 100 miles or less wherever possible, and sustainable seafood is prioritised.

Part of that sourcing includes a commitment to plant-based ingredients — 31 per cent of monthly food purchases are vegan and 10 per cent are vegetarian. It’s going to be something we have to continue researching.

Related: Da Paolo’s Chef Andrea Scarpa celebrates Christmas with pizza and pasta

What’s your current food obsession? 

My partner Michael has a connection at an Armenian market that brings in pistachios from Aleppo, Syria. Oh my, oh my! I stand before the kitchen sink at midnight, splitting the shells and eating the nuts, while Michael is upstairs yelling, “Nancy! Nancy!”