Sospiri Is Inspired By Beppe De Vito's Memories Of Puglia
ilLido Group’s latest endeavour, Sospiri, is a Southern Italian dessert and pasta lover’s dream. Founder Beppe De Vito tells us more.
A good meal can evoke cherished memories. As I dined at the newly opened Sospiri, I was transported back to my honeymoon in Southern Italy. The cuisine of this region is defined by vibrant flavours, fresh ingredients, and traditional recipes.
Chef-restaurateur Beppe De Vito emphasises the use of olive oil, fresh and dry pasta, and simple preparations that highlight the natural characteristics of these ingredients. “The dishes are often hearty and rustic, reflecting the agricultural and coastal influences of the region,” he shares.
Located on the seventh floor of IOI Central Boulevard Towers in the CBD, ilLido Group’s newest establishment offers some of the city’s best skyline views. With warm colours and natural light, the 128-seater further evokes the ambience of a Roman holiday home.
Plant-shaped lamps seem to float above the tables, enhancing the feeling of a lavish Italian-Mediterranean getaway. A private dining room accommodates up to 14 guests for intimate gatherings, while the rooftop bar can seat up to 60.
The restaurant is named after sospiri, De Vito’s favourite Puglian dessert from his childhood. Meaning “sighs” in Italian, sospiri is a delicate sponge cake filled with pastry cream. The restaurant’s version, Sospiri al Pistacchio, features chantilly cream made from aromatic Bronte pistachios. Light and fluffy, each angel cake puff is topped with a rich pistachio glaze, perfectly satisfying any sweet tooth.
Growing up in Puglia, De Vito fondly recalls daily trips to the market with his mother to source fresh fruits, vegetables, and fish. They often obtained meat from neighbouring farmers who butchered lambs and cows.
Even today, mamma De Vito’s dedication to quality ingredients is deeply ingrained in De Vito’s cooking. “Each creation is crafted with the same love and passion for the ingredients that filled my childhood, bringing a piece of my culinary journey to your table.”
De Vito envisioned Sospiri as a sophisticated space that reflects the elegance of a private club, while remaining warm and accessible. In contrast, the food is communal and homely, capturing the true essence of Southern Italian cuisine. Fresh ingredients like ripe tomatoes, wild vegetables, and tender artichokes are used.
Every dish at Sospiri reflects the rich traditions and sun-drenched flavours of the region. From the antipasti section, Insalata di Granchio is a refreshing start to the meal. Jumbo lump crab meat is paired with naturally sweet carosello cucumbers and juicy pizzutello tomatoes to whet the appetite.
More belly-warming, the Capocollo di Martina Franca offers olive pettole with thinly shaved Apulian cured ham as an accompaniment. The piping-hot, moreish fried dough pillows are a beloved Puglian street snack, adding a rustic touch.
At Sospiri, it’s best to focus on the pasta options. While there are plenty to choose from, you can’t go wrong with the Chitarra Cacio e Pepe al Tartufo. Homemade spaghetti alla chitarra is lightly coated with black truffle, cheese, and pepper, making it a simple yet memorable dish. Another excellent choice is the Linguine di Gragnano al Granchio, featuring crab, San Marzano tomatoes, and tender violetta eggplant.
De Vito particularly recommends Spaghetti di Gragnano alla Colatura di Alici, which is composed of spaghetti with Sicilian red prawns and Cetara colatura, a millennia-old Italian fish sauce made from anchovies from the small fishing village of Cetara near the Amalfi Coast. “The combination of perfectly cooked pasta, succulent prawns, and the umami flavour of the colatura creates an irresistible, harmonious taste,” he says.
Of course, a menu inspired by the South Italian coast wouldn’t be complete without fish and meat. Among the highlights are Ventresca alla Ghiotta (grilled swordfish belly with datterini tomato sauce and Sicilian caponata) and Polpo alla Griglia (grilled octopus with Controne white beans and crusco peppers).
Sospiri is also big on sustainability initiatives, particularly when it comes to reducing food waste. Through portion control and repurposing leftovers, De Vito and his team ensure that ingredients are utilised efficiently. “We also prioritise sustainable packaging by opting for biodegradable and recyclable materials,” he adds. True to his words, all the dishes are well portioned and beautifully plated.
