Very good to go: Pizza from a hole in the wall

An Italian fella told me once, “Da topping issa da meansa by which you eata da crust”.

Donato Mazzola’s doing something right. He’s got newspaper clippings calling his pizza joint ‘the attack of the killer pizzas’, and his pizza crusts don’t need any means to eat except your hands and mouth, really. But while we’re at it, I mais well tell you, dey gotta a lotta toppings which are very da nice.

Like da blue cheese one, and da aragula one, and da salmon one and da so many other ones.

Pizza da Donato has two outlets. One’s a full service restaurant (ristorante & pizzeria) and the other’s a hole in the wall (pizza al taglio). No, really. Pop by this little nook near the junction of Sixth Avenue and Bukit Timah Road, and you’ll see it’s so.

It’s this hole in the wall one that I like going to, because for $6, you get a slice of da pizza with da delicious toppings, either to go or to dine in, sitting down at one of the four tables available on the pavement.

But don’t bother asking for the menu, because there is none (there’s one on the website), and what you see on the counter is all that’s being served. You apparently get the freshest ingredients, because as Donato himself says, if he can’t get the ingredients fresh at the markets that morning, it’s notta gonna be onna da pizza.

To go with your pizza (or lasagne, or any other stuff you see on the counter), you can have authentic Italian sodas (San Pellegrino) or a fairly decent espresso.

I imagine Donato to be quite confident about his servings, because his hole in the wall is right next to the one that calls themselves Canadian 2-4-1 Pizza. Plus they have scooters to deliver their pizza, while Donato relies on customers to come get it themselves. And they do.

Pizza da Donato Pizza da Donato Pizza da Donato Pizza da Donato
Pizza da Donato Pizza da Donato Pizza da Donato Pizza da Donato

Pizza da Donato
Pizza al Taglio
8 Sixth Avenue Singapore 276473
Tel: 6462 0838

iTunes is playing an illegal copy of Praise You from the album “You’ve Come a Long Way, Baby” by Fatboy Slim of which I have the original CD.

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23 thoughts on “Very good to go: Pizza from a hole in the wall”

  1. Pingback: Defiant Angel
  2. Just tried your “listen to this post” thing and out of the 10 more or less post that I tried, could only listen to one of them.

    Also, the lady reading it is reading it funny. Got Singapore accent meh?

  3. Just tried your “listen to this post” thing and out of the 10 more or less post that I tried, could only listen to one of them.

    Also, the lady reading it is reading it funny. Got Singapore accent meh?

  4. Eh I work at Sixth Avenue! At the Video Ezy, which is beside Donato’s. I think I’ve tried so many varieties of toppings until want to burst liao. Try the potato one! Quite fascinating.

    Drop by the Video Ezy sometime! Would like to see one of my favourite bloggers in the flesh (Xiaxue has already been there, although she doesn’t necessarily fall into the fave-blogger category.)

  5. Eh I work at Sixth Avenue! At the Video Ezy, which is beside Donato’s. I think I’ve tried so many varieties of toppings until want to burst liao. Try the potato one! Quite fascinating.

    Drop by the Video Ezy sometime! Would like to see one of my favourite bloggers in the flesh (Xiaxue has already been there, although she doesn’t necessarily fall into the fave-blogger category.)

  6. Review on Pizza da Donato:
    Pizza is fine. There’s better around but hard to find spaghetti that’s any worse. It’s dry, absolutely swimming in oil (Aglio e Olio). The spaghetti’s overcooked and has a consistency of coms cord (nylon string). They chuck it in the microwave when you eat on the premise and when I told Mr Donato that I felt it was substandard, he said,”In restaurants, they can cook it on the spot but here we pre-cook it and heat it up in microwave so it’s like this!”

  7. Review on Pizza da Donato:
    Pizza is fine. There’s better around but hard to find spaghetti that’s any worse. It’s dry, absolutely swimming in oil (Aglio e Olio). The spaghetti’s overcooked and has a consistency of coms cord (nylon string). They chuck it in the microwave when you eat on the premise and when I told Mr Donato that I felt it was substandard, he said,”In restaurants, they can cook it on the spot but here we pre-cook it and heat it up in microwave so it’s like this!”

  8. I do not know if it is the right place but my name is Antonieta and my grandfather was Antonio Mazzola. The point is I would like to see if Donato Mazzola is my family

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