About Us
Little Italy was born with the intent to recreate the Italian family environment, offering authentic Italian food made with traditional recipes and genuine ingredients. “The simplicity is the most difficult thing to secure.” Italian cooking is generally built from a few good ingredients per dish rather than elaborate preparation.
What began as a single shophouse restaurant on Tanjong Katong Road is now three: Little Italy in Katong, Little Italy Salumeria at HexaCube on Changi Road, and Little Italy at The Woodleigh Mall. Pasta is made fresh daily in each kitchen, and the wine list is mostly Italian: good without being pretentious, chosen to go with the food.
Little Italy is the place to be among friends and slow down with a good bottle of wine.
Chef Marco
I was born and raised in Genoa, on the Ligurian coast, and I have been cooking Italian food for more than thirty years.
After culinary school in Liguria I started out in Portofino, in the restaurants around the Piazzetta, and then spent several years in the waterfront kitchens of Santa Margherita Ligure. A year in San Francisco followed, and in 1999 I came to Singapore for the first time, cooking in Italian kitchens here for two years. Then I went home to Italy to do the thing every cook dreams about — I opened my own restaurant, and ran it for twelve years. That taught me as much about hospitality as it did about cooking.
Afterwards I wanted a new chapter, and I came back to Singapore, a city where I had always felt at home. After a few years cooking around town, I joined Little Italy as Executive Chef in January 2026.
My cooking is traditional: good ingredients, honest flavours, nothing hidden. What I enjoy most is the daily specials — cooking whatever is best that morning and cooking it the way you like it. So when you come in, come and talk to me. Tell me what you enjoy, and I’ll tell you what’s good tonight.