ANTO Pizza e Aperitivi Named Best Singapore Pizzeria In Asia-Pacific Rankings

Singapore’s ANTO Pizza E Aperitivi, led by Master Pizzaiolo Antonio Brancato, has been ranked 13th on the 50 Top Pizza Asia-Pacific 2025 list—the highest position for a Singapore-based pizzeria. ANTO also received a ‘Golden Ticket,’ making it the first and only pizzeria in Singapore to earn this distinction. This recognition places ANTO among the best in the region and grants it an invitation to compete in the 50 Top Pizza World Awards.

Awarded globally and regionally, the 50 Top Pizza list is the equivalent of the Michelin Guide of pizzerias. Founded in 2017 by a group of Italian food journalists, the goal of the guide is to find and celebrate the very best pizzas – a food loved by everyone but requiring excellent techniques and skills, along with patience and dedication to achieve the right consistency of dough and ingredients for the perfect bite. In Italy, pizzas are an important part of social gatherings. The guide is released annually based on the assessment of ‘pizza inspectors’.

On his win, Antonio reflects, “I’m thrilled to receive this recognition for our hard work. We opened our doors in September last year, and to have caught the attention of the inspectors in such a competitive landscape is truly rewarding. We take pride in our roots and aim to bring the flavours of home to diners here—offering passion, without compromise. We’ve worked tirelessly to deliver world-class Italian hospitality, showcasing our distinct three pizza styles: in teglia (baking tin), classic, and Le Antonio, a category that allows me to express my creativity.”

Pignola-born and deeply passionate about his craft, Master Pizzaiolo Antonio brings 16 years of experience to his pizzas, having honed his skills across Italy, the Middle East, and now Singapore. His pizzas are crafted using true Italian flour from Northern Italy, renowned for its pure Italian grains, resulting in a light dough that is proofed for 24 hours. The homemade tomato base is made with fresh Italian tomatoes, seasoned, stewed, and hand-crushed to perfection.

The concise menu features three main pizza styles. The In Teglia (Baking Tin), commonly found in Southern Italy, is baked in a small pan at over 250°C for 10 to 12 minutes, resulting in a gently puffed pizza with a crisp top and bottom and a fluffy middle. The Classic Pizza which uses the same dough but is cooked in ultra-high 480°C heat for just 90 seconds. This Napoletana pizza is best enjoyed folded and eaten by hand to fully experience its harmonious texture and flavours. Finally, Le Antonio is a section of the menu dedicated to creativity, giving Chef Antonio the space to craft new and innovative creations.

Nestled along the charming Jiak Chuan Road in a heritage shophouse, ANTO Pizza E Aperitivi is a cosy 80-seater restaurant helmed by globally recognized Giancarlo Mancino, and Singapore-based Master Pizzaiolo Antonio Brancato. The experience at ANTO is memorable—relaxed, vibrant, and infused with the warmth of Italian-style hospitality. Reservations can be made at https://cho.pe/dineatantopizzaeaperitivisg.