Alabang’s Beloved Parmigiano Restaurant Serves Up New Eats at Their New Location

Villa Parmigiano
Alabang West, Las Piñas City
Contact: 0927-884-7535
Facebook: www.facebook.com/ParmigianoPH

(SPOT.ph) Ah, weekends. Folks from Alabang often spend these free days hanging out at spots like the bustling Molito Lifestyle Center—a hub for casual dining and chill drinking in the company of family and friends. A restaurant that is notably always with diners, and is considered an institution in the neighborhood, was Parmigiano... until one day, they closed shop. Eventually, their space was occupied by the neighboring restaurant.

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So, where can the Alabang crowd get their Italian fix? Luckily, Parmigiano was able to find a new and bigger place that was not too far from their loyal Molito patrons and at the same time, a great spot for attracting new customers. And within less than a year, owner Giulius Iapino and the family opened Villa Parmigiano in Alabang West along Daang Hari Road. 

Here's a look at the newly-opened Villa Parmigiano restaurant in Alabang West:

There's no denying that Villa Parmigiano is bigger and prettier than the previous branch. The new restaurant sits more than 100 people with interiors in a traditional Italian style that exudes luxury. It has a good view of the sunset, and, more importantly, it has all the well-loved dishes from the Molito—plus new dishes that are exclusively available in the new branch. (JICYDK: They have another branch in Newport Mall.)

The Villa Parmigiano Baked Dip (P395) and the Insalta di Tortilla e Burrata (P550) are new appetizers on the Parmigiano menu. The baked dip has the basics of Italian food—tomatoes, eggplant, onions, bell pepper, marinara, and garlic, and fresh burrata and pecorino—that are served sizzling on a ceramic plate, served with light bread (think pizza but without all the toppings) you tear and dip. The Insalta di Tortilla e Burrata (it's easier to call it a taco salad) has a huge crispy tortilla shell that carries the greens, burrata, cheese, and truffle. 

Pizza della Nona (P540) isn't a pizza recipe by the Iapino's grandmother, as anyone would assume by its name. This pizza feels more like what a grandmother would create to make everyone in the family happy. All of its toppings—from the sweet grapes and caramelized onions, the slight crunch of the marinated artichoke hearts, the piquant Parma ham and Mortadella, to all of its mozzarella and shaved Parmigiano Reggiano—these are the family's favorites in one pizza. 

It needs to be said that Villa Parmigiano's Cernia al Forno (P1,850), or the red snapper, is served whole. Granted, it may look intimidating at first because of its gigantic proportions. But once you take a bite of its thick meat that gets its light and refreshing flavors from olives, bay leaves, and tomatoes, the entire thing just might disappear from its serving plate—leaving nothing but fish bones and the head. NGL, this will make you want to order rice.

As pretty as the Ravioli Di Zucca e Ricotta (P550) is with its truffle shavings, don't wait for Chef Mario Angelaito to catch you taking too many photos and videos because he will likely go to your table and tell you to eat the dish while it's still hot. But once you've taken a bite of the al-dente ravioli—which they stuff with ricotta and squash together with its rich truffle and ricotta cream sauce—you'll understand where Chef Mario is coming from. When it's warm, it doesn't feel too heavy and the flavors shine more.

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For new Villa Parmigiano customers that have never tried dining at Parmigiano in the now-closed Molito or Newport Mall, it's safer to acquaint yourself with the restaurant's bestsellers first. Pro tip: you can't go wrong with anything that uses their Parmigiano Reggiano wheel—e.g. the Bigoli Alla Chittara Cacio E Pepe, Rigatoni Funghi E Salsicce, Fettucine Alfredo, and Fusilli Alla Gricia. Then come back to Villa Parmigiano to try the new branch-exclusive dishes.

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