Petra Cucina has taken over the foyer of Bangsar Shopping Centre to open their flagship restaurant, Roberto’s 1020 Osteria (referring to October 2020) to serve Tuscan cuisine with a high-end casual dining experience.

The all-day dining restaurant caters for every occasion, any group size and mood. It serves Tuscan and Emilian culinary staples such as pastas, soups, cold cut platters, as well as contemporary dishes such as paninis and burgers. Trust the passion that goes into every dish as the kitchen is headed by Cristian Grandi of Luce Osteria Contemporanea, nominated for the Top 10 Pizzerias in Asia by 50 Top Pizza Italy.

Italian classic Aperol Spritz (left) and one of their fusion cocktails, Gummy Bear (right) by Bar Manager, Ronald Raymond

Their Alfa Forni pizza oven with the latest technology is the first and only in the country. It churns out wood-fired thin crust pizzas that are soft but slightly chewy on the inside. Every pizza and pasta are made from scratch using imported ingredients from Italy to retain the authenticity of the Tuscan flavour.

Roberto’s drinks list is not short of Italian classic aperitifs and cocktails like the Bellini, Aperol Spritz served with prosecco, Negroni, Espresso Martini and an offering of wines carefully selected from Tuscany, Europe and other parts of the world.

The Traveller (left) and clarified Jungle Bird (right)

Bar Manager Ronald Raymond is the driver behind creating the restaurant’s fusion cocktails with a Malaysian twist. Needless to mention, the Malaysian classic cocktail Jungle Bird in its original version as well as the clarified one can be found on the menu. The latter recipe calls for jackfruit infused aged rum, coffee bean infused Campari, pineapple, lime and brown sugar.

Another cocktail worth noting is the Gummy Bear, a milk punch of aged rum, bourbon, lime, bitters and gummy bear cordial. Alluring with its candy aroma, it is tart on the palate and lingers on with a bubble gum finish.

Bar Manager Ronald Raymond making the Aperol Spritz

The Traveller is a great palate opener like a sweet and sour which is influenced by the asam boi. The drink is made up of Irish whiskey, Pedro Ximénez, lemon lime, asam boi cordial and bitters.

The group aims to open more Roberto’s outlets next year in Malaysia and also in Singapore, said Roberto Guiati, Chief Executive of PETRA Cucina, in his opening speech.

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