SINGAPORE - (THE NEW PAPER) We have so many Italian restaurants here that some fall through the cracks. I didn't know of the existence of Capri Trattoria & Pizzeria until I was invited to try their new menu.

The restaurant opened in 2011 and when Milan-born owner Fabrizio Anzolin took over in February last year, the menu was revamped.

There is nothing fancy about Capri's decor. It's a warm, friendly place that, to me, reflects the laid-back casualness that defines its cuisine.

Service is personal. Ask for recommendations, but I suggest you let the restaurant serve you whatever they want. I think Capri does seafood better than meat. And you won't go wrong with its pasta.

Mr Anzolin, together with his executive chef Domenico Truglia, has a range of dishes from different regions of the country, resulting in a menu that is interesting and diverse.

But what made Capri stand out is the obvious pride, passion and enthusiasm he has for the food.

UNFORGETTABLE

From Abruzzo in South Italy, the cannarozzi allo zafferano ($25) is a bowl of tube-like pasta in a saffron sauce, ricotta cheese and bacon. The dish, while light, is so yellow that it's like getting a bowl of Minions.

SPICY PASTA

Another example of how Capri does great seafood. The Gamberi e cappesante alle erbe ($20) from Venice has prawns and scallops in a blend of Mediterranean herbs. I am in love with the bold flavours - and it makes for such a beautiful picture.

DULL