Fortuna Singapore is giving its menu a major refresh this November. With newly appointed Executive Chef Silvio Groppelli at the helm, the Craig Road restaurant is introducing Dal Sud al Nord (“From South to North”), a collection of dishes influenced by the flavours and traditions of different Italian regions.

According to Fortuna, nearly 90% of its menu has been reworked, covering everything from starters and pasta to pizza, mains and desserts. Rather than sticking strictly to traditional recipes, Groppelli is combining familiar Italian ingredients with techniques and presentations drawn from his own culinary experience.

From Sicily to Milan: Meet Chef Silvio Groppelli

Groppelli was born in Sicily and raised in Milan, so the menu’s south-to-north theme is also a reflection of his upbringing. He started his professional cooking career at the Boscolo Hotel in 2009 before working in London and Australia.

His interest in l’arte bianca — the Italian craft of baking, dough and fermentation — eventually took him to Al Taglio in Sydney. His pizza work there earned Gambero Rosso recognition from 2021 to 2023, as well as recognition from 50 Top Pizza Asia-Pacific.

At Fortuna, he’s applying that background to more than pizza, using Italian home cooking as the starting point for a menu with some unexpected combinations.

What’s New: Antipasti, Pasta and Mains

Among the new starters is Polipo Tonnato, which pairs slow-cooked octopus with tonnato sauce, capers and orange. Pumpkin Arancini combines a pumpkin purée and pancetta filling with a balsamic glaze, while the Caprese brings together marinated heirloom tomatoes, stracciatella and basil pesto, with Prosciutto San Daniele available as an addition.

The pasta and rice dishes draw more directly from northern Italy. Risotto Zafferano takes inspiration from Milanese saffron risotto, adding braised rabbit and Parmigiano. For mushroom lovers, Trottola combines porcini mushrooms, shaved black truffle and Parmigiano.

For mains, Pollo alla Diavola features a sous-vide half chicken coated in chilli with rosemary crumbs and burnt lemon. Maiale is a Kurobuta pork chop served with its jus, pork crackling, onion purée and burnt onion dust. Seafood diners can look to Pesce, red snapper with an acqua pazza-style combination of capers, garlic, lemon, tomatoes and olives.

New Pizzas Inspired by Lasagne, Caponata and More

Pizza remains central to Groppelli’s cooking. Fortuna says he is using Type 0 flour with a 24–48-hour fermentation process, with particular attention to the dough’s hydration and temperature. Some toppings are added after baking rather than before, allowing the finished crust to become a base for more composed, plated-style creations.

The most unusual example may be the Barbara (S$34/S$44), inspired by lasagne. It brings together Fior di Latte, Bolognese sauce, Parmesan-ricotta mousse and crisp pasta pieces.

The Mediterranea (S$38/S$46) combines roasted capsicum purée, Fremantle octopus, ‘nduja sauce, stracciatella and parsley oil. Cacciatora (S$38/S$46) incorporates braised rabbit, Cacciatora gravy, Fior di Latte and black olive crumb.

For something with more obvious Sicilian influences, the Caponata (S$30/S$36) features ricotta, eggplant, roasted peppers, cherry tomatoes, pine nuts and basil. Fortuna’s existing double-cooking approach to pizza will also remain, with some established favourites being refined rather than removed.

Desserts and Six Story-Inspired Cocktails

The changes continue through dessert. Frittelle is a fried dough dessert coated in cinnamon sugar and served with custard and Nutella. Cremino combines chocolate ganache, salted caramel and coffee cream.

Meanwhile, a new cocktail menu called The Story in Six Drinks introduces six drinks inspired by different emotions and experiences. A Broken Promise pairs rum with salted caramel, while Riflessione is a clarified Mezcal Espresso Negroni.

The collection also includes Fortuna Team with tequila and blood orange; Burro e Marmellata with apple jam and spiced rum; Fiesta with bourbon and espresso; and Nina with mango and Aperol.

When Can You Try Fortuna’s New Menu?

Dal Sud al Nord will be available at Fortuna from November 2026. The release does not specify an exact launch date. While the new pizzas have published prices, prices for the other dishes and cocktails have not yet been announced in the information provided.

Fortuna Singapore
7 Craig Road, Singapore 089667
Sunday–Wednesday: 12pm–3pm, 5.30pm–10pm
Thursday–Saturday: 12pm–3pm, 5.30pm–11pm
Website: fortunadrinkeat.sg
Instagram: @fortunaitaliantrattoria

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Images: Fortuna Singapore