Tripling down on pineapple
Considering Antonio has just been ranked No. 85 in The Best Pizza Awards 2026’s global Top 100 pizzaiolos – his fourth consecutive year on the list – and La Bottega placed No. 31 in 50 Top Pizza Asia-Pacific 2026, this isn’t simply a case of throwing some fruit on a pizza and calling it a day.
The Antonio’s Nightmare ($36 half, $62 whole; feeds 1- 3 pax) features pineapple in not one, not two, but three different forms: carpaccio, caramelised and dehydrated.
The carpaccio is fresh pineapple sliced paper-thin and served raw, while the caramelised version is cooked with a little sugar to “deepen its natural sweetness and add a slightly toasty note”. Finally, dehydrated pineapple that’s dried slowly with no seasoning concentrates the flavour and provides a “chewy, almost candied texture”.
“I love this combination. I wanted to show pineapple at its best, each with a different texture and intensity of flavour,” says Antonio.
Served on La Bottega’s signature puffy Newpolitan pizza, the toppings are paired with creamy fior di latte (fresh Italian cheese made from cow’s milk) and slices of premium Gran Biscotto cooked ham. The dough is fermented for 48 hours before being double-cooked for its characteristic flaky, chewy texture.
