Italian duo Antimo Maria Merone and Mario Calderone join forces on the complete revamped food and beverage program

The heart of rustic and casual Italian cooking lies at Ramato, the latest neighbourhood Italian restaurant and bar by JIA Group soft-opening from 27^th April, 2022 on 208 Hollywood Road. The name Ramato, originates from ramato tomato that is a round tomato variety often grown in the region of Puglia on branches.

With a menu developed by esteemed Italian Chef Antimo Maria Merone of Estro, Ramato serves traditional southern Italian fare with family-style charm and casual touches. From happy hour aperitives to relaxed Italian dining, Ramato is set to become the hottest neighbourhood destination for hearty and authentic southern Italian food paired with classic cocktails.

Casual & Authentic Southern Italian Fare at Ramato

The menu at Ramato brings nostalgic re-creations of Chef Antimo’s favourite dishes from his Italian nonna’s dinner table when he was growing up. A warm homage to the place where his passion for food came alive, Chef Antimo’s memories of home inspired signature dishes such as Bruschetta (HK$68 for 2 pcs) with roughly chopped Datterino tomatoes, oregano, garlic and extra virgin olive oil on crusty sourdough baguette, and Sauteed Clams (HK$158) using local clams sautéed with garlic, parsley, Datterino tomatoes, and white wine.

A total of 6 pasta dishes are served on the opening menu and not to miss pasta dishes include

Dry Spaghetti, Ramato Tomato Sauce (HK$148), a re-invention of the iconic Spaghetti Pomodori, using dry durum wheat spaghetti with Ramato’s signature tomato sauce made from Ramato tomatoes and preserved cherry tomatoes, parmigiano, and basil; Homemade Pappardelle Ragu (HK$178) with slowly simmered eggplant and Sagabuta pork ragu, seasoned with black pepper and fresh parmigiano and Homemade Fettuccine with king prawns, zucchini and mint (HK$228).

During the soft opening phase, Ramato will be offer 3 main dishes (secondi) that are designed to share with further additional dishes to be added, and signature dishes include 1.5kg Baked Seabass (HK$548), a local bass baked with Mediterranean herbs, and finished with a bright sauce created from Datterino tomato, clam water, white wine and parsley (aka acqua pazza), XL King Prawns with Mediterranean Herbs (4 pieces at HK$428) and a grilled M5 Australiana Wagyu Rib Eye (500 grams at HK$588).

To conclude the feast, indulge on one of the many traditional southern Italian-style desserts on offer. Tiramisu (HK$98), a tireless Italian classic with mascarpone, egg cream, savoiardi and coffee; Limoncello Baba (HK$88), a traditional Neapolitan baba soaked in limoncello syrup, served with lemon cream and sour cherries; and Sicilian Cannolo (HK$38 per pc) deep-fried cannolo shells filled with sweet buffalo ricotta and topped with Sicilian pistachios and candied oranges, come highly recommended.

Italian mixologist Mario Calderone of one Michelin-starred Duddell’s Hong Kong has designed the beverage program at Ramato, offering simple and familiar drink staples to complement the casual menu of neighbourhood Italian classic dishes by Chef Antimo. The four drink categories include Italian Classics, Modern Classics, Hall of Fame Classics, and Signature Drinks.