ANTO - Pizza e Aperitivi is an Italian pizzeria and aperitivo bar on Jiak Chuan Road in Singapore, founded by Antonio, a pizzaiolo from the small town of Pignola in southern Italy. Antonio grew up watching his local pizza maker at work, a fascination that eventually led him through experience in northern Italy and Saudi Arabia before he brought his own wood-fired pizza to Singapore.
ANTO's pizzas are baked in a wood-fired oven in the tradition of Italian pizza-making, from classic Margherita to more gourmet, original creations. Beyond pizza, the restaurant is built around the Italian ritual of aperitivo - a curated cocktail menu, including the classic spritz and Negroni, developed with input from Antonio's cousin Giancarlo Mancino, a well-known bartender and founder of GiancarloBAR Ltd. in Hong Kong, whose past work includes brands such as Mancino Vermouth and Rinomato Aperitivo.
The restaurant has been recognised in the 50 Top Pizza World 2025 list (ranked 95th) and 50 Top Pizza Asia-Pacific 2026 (ranked 15th), and received a One to Watch 2025 Orlando Foods Award. According to founder Antonio, the ranking confirms ANTO as Singapore's top pizzeria, with a Golden Ticket to the global awards in Naples in September.
On Jiak Chuan Road in Singapore, ANTO - Pizza e Aperitivi brings together two pillars of Italian dining culture: wood-fired pizza and the ritual of aperitivo. It's the creation of Antonio, a pizzaiolo who grew up in the small town of Pignola in southern Italy, watching his local pizza maker turn simple ingredients into something extraordinary.
Antonio's path to opening ANTO wasn't a straight line. He trained and worked across Italy - from his hometown in the south to the country's northern regions - and even spent time working in Saudi Arabia, before returning to Italy and eventually making his way to Singapore. That journey shaped the pizza he makes today: a tribute to Italian tradition, baked in a wood-fired oven, ranging from a classic Margherita to more original, gourmet creations.
For Antonio, ANTO was never just about pizza - it was about recreating the full Italian experience, aperitivo hour included. That side of the restaurant carries the signature of his cousin, Giancarlo Mancino, a well-known bartender based in Hong Kong and founder of GiancarloBAR Ltd. Giancarlo has created recognised drinks brands including Mancino Vermouth, Rinomato Aperitivo, Sprezza RTD, Bocktailed and Sei Bellissimi, and has collaborated with names like ITALESSE, UrbanBar and House of Negroni. His influence runs through ANTO's cocktail list, from the classic spritz to the timeless Negroni.
Alongside its pizzas, ANTO runs a Fuori Pizza menu of Italian small plates. The Fritti section includes grana padano balls with tomato jam, crocche made with mash potatoes, pecorino and sausage, a misto fritto with arrabiata sauce, and fiori di zucca (courgette flowers) with whipped ricotta and peperone crusco powder. The bruschette range spans a classic tomato and basil version through to a Nordica bruschetta with smoked salmon, tzatziki, capers and orange zest. On the meat side, the wagyu tonnato - wagyu slices with a tuna sauce and demi glace - sits alongside meatballs and a cold cuts and cheeses selection, with insalata mista and a burrata with three types of tomatoes rounding out the salads.
ANTO has picked up serious recognition in the pizza world: 95th in the 50 Top Pizza World 2025 rankings, and 15th in 50 Top Pizza Asia-Pacific 2026, alongside a One to Watch 2025 Orlando Foods Award. As Antonio put it, being confirmed as Singapore's top pizzeria and fifteenth in Asia means the city trusts what ANTO does - and the ranking comes with a Golden Ticket to the global 50 Top Pizza awards in Naples this September.
ANTO is open from Wednesday through Monday, from 12pm to 12am, with lunch and dinner service running across that window. Reservations can be made online, by WhatsApp, or through Chope, making it easy to plan ahead for a table at one of Singapore's most awarded pizzerias.