Tutto, meaning “all, everyone, everything” in Italian, brings the spirit of Italy to Singapore through honest, handcrafted pastas and pizzas made with quality ingredients. Rooted in heirloom recipes and guided by the belief that everyone can eat well, Tutto celebrates the beauty of simplicity where everything is made fresh, by hand, and with heart.
Brought to life by the same Italian-Singapore family who founded Da Paolo and first introduced authentic Italian dining to Singapore over 36 years ago, Tutto continues their legacy offering fresh, handcrafted dishes made with heart, all under $30.
“Tutto is the newest chapter in our family’s story,” said Chef Andrea Scarpa. “It is a casual Italian restaurant that is fresh, youthful, and full of energy. Pasta is made on site each day, just as our father taught us, matched carefully with sauces that share the stories of Italy’s regions. It’s the heart of our heritage, shared with a new generation, with welcoming prices and an all-day invitation to enjoy.”
Tutto invites everyone to savour the comfort of Italian flavours, with a full menu under $30, featuring fresh pastas and handstretched pizzas from just $15. Each dish reflects the generational recipes of Chef Andrea Scarpa and his family, highlighting quality ingredients and delivering rich, satisfying flavours in every bite.
Fresh, handcrafted pastas start from just $15, each inspired by a story from Italy’s diverse regions and made fresh daily in-store. Handstretched pizzas, also starting from $15, are prepared with dough fermented for 72 hours and baked in a bespoke Italian oven to achieve the perfect balance of chew and crisp.
On The Menu
Enjoy fresh PASTA crafted in-house every day, each plate telling a story of its own from various regions of Italy. Every pasta shape is thoughtfully paired with its sauce, ensuring the texture and sauce cling perfectly for the ideal taste in every bite. Most pasta is made without eggs, and our gluten-free pasta is also freshly made in-house, catering to a wider range of dietary preferences.
The Pomodoro e Basilico ($15) features casarecce pasta with tomato and basil, a classic pairing cherished in Italy’s family kitchens. Aglio Olio e Peperoncino ($16) tells the story of Naples’ humble beginnings, a simple poor man’s meal crafted from pantry staples, spaghetti tossed with garlic, chilli, and olive oil. The Arrabbiata ($17) is a fiery Roman classic named “angry” for its spicy heat, cooked with mafaldine in tomato and chilli. Meanwhile, the Cacio e Pepe ($18) brings punch with the Roman recipe of spaghettini with generous Pecorino Romana DOP and black pepper.
For a taste of Bari, the Assassina ($18) earns its name “the assassin” from spaghetti cooked straight in tomato and chilli until it chars slightly in the pan, creating a smoky, fiery finish that lives up to its bold reputation. Every bite is elevated with Tutto’s signature house-made Chilli Oil, a blend of pure Italian olive oil and chillies, including smoky-sweet peperone crusco from Basilicata and fiery Calabrian peperoncino.
Pesto ($19) brings a taste of Liguria with casarecce pasta dressed in traditional basil pesto, pine nuts, and Grana Padano DOP. The menu also features timeless classics like Bolognese ($19) which brings a taste of tradition from 18th-century Bologna, featuring mafaldine folded in a slow-cooked beef ragu. Carbonara ($19) celebrates Roman simplicity, with spaghetti coated in egg yolk, Pecorino Romano DOP, and crispy guanciale. Vongole ($23) captures the essence of Italy’s coastline, with linguine tossed with clams, garlic, and a splash of white wine.
PIZZAs are hand-stretched to order, crafted from dough that undergoes a 72-hour fermentation, and baked in a bespoke Italian pizza oven to give that bubbly, airy crust.
Italian San Marzano tomatoes DOP take centre stage in the Marinara ($15), topped with crisp garlic chips and oregano, and the Margherita ($16), finished with fior di latte and fresh basil. The Pesto Genovese ($22) brings a bright, fragrant crunch with housemade pesto, fior di latte, cherry tomatoes, and pine nuts, while the Quattro Formaggi e Miele Piccante ($23) delights with a medley of four cheeses: Fior di Latte, Provolone Piccante DOP, Gorgonzola DOP, and Grana Padano DOP, and drizzled with honey and Tutto’s signature chilli oil.
Don’t miss Diavola ($24) that brings the heat with San Marzano tomatoes DOP and fior di latte lined with spicy Calabrian salami, Prosciutto e Rucula ($25) laden with parma ham and fresh rocket on a base of San Marzano tomatoes DOP and fior di latte, and Tartufo e Funghi ($28) a fragrant treat crowned with mushrooms and fior di latte, laced with truffle oil.
Complement with ANTIPASTI just like Italians do. Dig into the fluffiest focaccia with Focaccia Palloncino ($8) a balloon focaccia topped with extra virgin olive oil and herbs. The Crocchette di Prosciutto ($9) brings a taste of Naples’ beloved street food, filled with Parma ham and Grana Padano DOP. Savour the freshest of the sea with Calamari Fritti ($15) fried calamari served with lemon aioli, a staple of Italy’s coastal kitchens or bite into Polpette al Sugo ($16), hearty homemade beef meatballs cooked in tomato sauce that will transport you right to Southern Italy’s Sunday tables.
For a sweet finish, Tutto offers artisanal gelato from Chocolat, Milan, renowned for drawing long queues in Italy. Made in-house with premium Italian ingredients, the gelato features an extensive range of chocolate flavours, each freshly churned and thoughtfully reimagined with indulgent pairings. Borrowing its name from the Italian word for “everything,” Tutto embodies the true heart of Italian dining — food that is shared, savoured, and made with love.
