WATCH: What to Try at Crosta Pizzeria, According to Head Chef Yuichi Ito
From well-executed classics to a playful pie with pumpkin.
(SPOT.ph) From heading the kitchen of Tokyo's Pizza Bar on 38th—recognized by the likes of the Michelin Guide and 50 Top Pizza—Chef Yuichi Abellare Ito comes in hot as the recently appointed new head chef of Manila's own Crosta Pizzeria. Today, the Japanese-Filipino chef brings his knowledge and creativity to the homegrown pizza spot, crafting playful pies that fit beautifully into Crosta’s hip, flavor-forward pizza roster.
Last time around we explored the chef's story, approach, and vision. Now for some pizzas. Here are some recommendations we tried from a recent visit; note that availability may vary by the date of publication.
Also read: Crosta's Chef Yuichi Abellare Ito Is Raising the (Pizza) Bar to New Heights
Keep your eye out for these can't-be-missed chef's specials at Crosta Pizzeria:
While the brand’s famous pies—from their anything-but-basic Basic Betch to their borderline-pornographic ‘Roni Cups to their thicc Detroit-style pies—remain on the menu, Ito also whips up chef’s specials that are well worth swapping your Crosta go-to’s for.
Where going traditional is called for, Chef Yuichi does justice to tradition with classic, if not by-the-book combos—but brings his A-game in execution, using high-quality ingredients and the right techniques to make simple combos shine. The Queen-Margherita (P800), for example, levels up the classic margherita combo with a proper chunky tomato sauce with Italian plum tomatoes; Vacca Bianca parmigiano reggiano from Modena; buffalo mozzarella DOR; fresh basil, semi-dried plum tomatoes (for concentrated pops of tomato); and a basil cream.
Similarly simple yet superb is “The King” Marinara, which Ito calls an “underrated favorite.” Their own pomodoro sauce, in its subtly herby, garlicky glory, along with naturally umami anchovies, are the stars of the show here—resulting in a full-flavored pie that satisfies even as it (surprise, surprise!) forgoes the cheese.
Perhaps Chef Yuichi's best asset, however, are his more contemporary, decidedly unorthodox pies. He's not afraid to break the rules, after all—or to do away with them. "Everything goes. Everything will go as long as it's good," he tells us. As long as it's exciting."
Pumpkin, for instance, isn’t an ingredient most folks would associate with pizza—but trust Chef Yuichi and the Crosta team to make it work. And make it work they do in the Pump-Cetta (P1,200), which features the gourd in three forms: a lush pumpkin cream that goes right over Crosta’s crisp-chewy crust; pumpkin blossoms for a subtly vegetal bite; and pickled pumpkin for pops of tartness and crunch. The -Cetta half of their moniker stands for pancetta—their own house-made version of the classic charcuterie—whose subtle saltiness contrasts beautifully with the natural sweetness of the pumpkin. Tangy dollops of goat cheese round out all the flavors of this autumn-leaning pie.
The Morty & Ella 2.0 (P800) is their leveled-up, “2.0” version of a Morty & Ella pizza that used to be on their menu. The name is a fun play on mortadella ham—thin, silky slices of which this pizza is topped with, along with a black truffle bechamel, mozzarella, creamy dollops of stracciatella cheese, crushed roasted pistachios (to emphasize the pistachio element on the mortadella), and chopped parsley.
This is far from everything the Chef Yuichi-led Crosta team has under their sleeves, however, as they continue to roll out specials almost every week—many exhibiting the mischievous flair Ito's known for by using ingredients unconventional to pizza (beetroot, caviar, even fresh black truffles) and as many components made from scratch (right down to their charcuterie!). Using quality ingredients is of utmost importance to the young chef—and from there, utilizing them in contemporary combos that satisfy through every inch of the pizza's diameter.
It's this spunk, courageousness, and openness to playing around with whatever's in the kitchen that's bound to keep Chef Yuichi's pies on our minds for the months and years to come. Ito's happily raising the standards on the local pizza scene, one slice at a time.
Crosta Pizzeria is at Liberty Center, 104 HV Dela Costa corner LP Leviste Streets, Salcedo Village, Makati City. For more information, check out Crosta Pizzeria's Facebook page.
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