Handmade Pasta and Genuine Italian Fare Are the Stars of This Hidden Pop-Up in QC

Fresca Pasta Bar 
Katipunan, Quezon City
Instagram: www.instagram.com/fresca_pastabar

(SPOT.ph) Metro Manila has more than its fair share of dining gems. Whatever the craving, there's sure to be one spot that'll have what you want—and now, handmade pasta and genuine Italian fare of the not-your-usual kind is on that list. Head to the pop-up of Fresca Pasta Bar, an honest type of spot helmed by Francesco D'Arrigo, at the Bahay Ligaya restaurant along Katipunan Avenue. From a small kitchen standing in front of the restaurant, a team of four, including Francesco, painstakingly make each noodle by hand, alongside the sauces, bases, mains, and more, almost all from scratch.

D'Arrigo, who hails from Sicily, came to the Philippines after more than a decade of working in restaurants in London, Australia, a very short and cold stint in Amsterdam—prompty feeling like he was back home with our sun and culture. "I did some market research, and I can see that, in my opinion, what was missing in Manila, something that you can find in Hong Kong, Bangkok, and all these places, something like authentic Italian. There are a few places, but in my opinion, they are a bit old-style Italian. So I'm trying to bring in something more modern, regional," he tells us in a chat at the pop-up.

Also read: Top 10 Truffle Cream Pastas in Manila 

That's exactly what Fresca is about, bringing a genuine but not necessarily traditional taste of Italian cuisine to our shores. "In Italy, it's really common that you are always next to your mom on Sunday; family, and everyone cooking together," shares D'Arrigo. "I was one of the children, let's say, always there and trying to help them as much as I can. Because I really like it." All those experiences and lessons, perhaps even those memories, are what he wants to share at the pop-up.

They opened up shop at the Ligaya restaurant a few months ago, cooking from a small structure right up front where you can see them make, boil, fry, bake, and more every little thing that comes out. Come the first week of September, their six months in this Quezon City spot will be drawing to a close—so best drop by soon! We'll keep you posted as to their next home.

Also read: Find Some of Manila's Best Tacos at This Semi-Hidden Pop-Up in Makati

Treat yourself to handmade pasta and more honest Italian cuisine at this pop-up in Quezon City

Start your meal right with arancini. Slow-cooked risotto perfectly fried in breadcrumbs; who wouldn't want a bite of this crisp and filling treat? Get a subtle seafood taste with the Black Shrimp Arancini (P220); don't miss out on the bright kimchi mayo cutting the depth of the rice ball, making for an interesting, almost surprising, bite. The Tomato Mozzarella Arancini (P220) was made for your inner kid. With a light tomato risotto and yes, a tantalizing cheese pull courtesy of the mozarella, it's a sure hit. For added depth, be sure to mop up the basil mayo with the rice ball.

And since this pop-up is all about experimenting and creating, we got to try a goodie not currently on menu: Parmesan and pecorino rissotto with beef shank. This arancini encased tender beef shank inside, which melted on your tongue, yet the true star of the show was the deep and flavorful tomato sauce it came with.

Now onto the main event. We start with an absolutely cannot-be-missed dish, the Busiate with Pistachio Pesto & Guanciale (P460). This plate, which is based on a recipe from D'Arrigo's mother Diana, is a bestseller, and we can see (or taste) exactly why. Busiate is a type of pasta from D'Arrigo's hometown, and is essentially a spiral type of spaghetti with each one shaped by hand. The pasta is then tossed in housemade pistachio pesto and mixed with lots of guanciale; the spirals become absolutely smothered in the nutty sauce, with crunch and added flavor coming from the cured pork. Each bite will remind you exactly why the Italians are famed not just for their food, but also their sensuality.

For a more saintly but no less enjoyable plate, give the Eggplant Ravioli (P420) a go. Italian cuisine gets a Pinoy twist with kangkong dough used for the ravioli, and no, there's no coloring that goes in there, says D'Arrigo. This plate is prime example of how Fresca uses the best possible ingredients available to create one-of-a-kind dishes while staying true to Italian cooking. Think roasted eggplant stuffed into green ravioli, all covered in tomato sauce and a Parmiggiano Reggiano cream. He could have easily used spinach, says D'Arrigo, but why not kangkong? And with how the plate turned out—hearty and full—we didn't miss the spinach at all.

The Fresca Carbonara (P420) is testament to what is arguably one of Italy's most famed (and hotly debated) dishes. Their handmade spaghetti gets coated in carbonara sauce and tossed in with bits of crisp, fatty bits of guanciale; it's a straightforward dish that manages to shine thanks to technique. Fresca's is an incredibly rich and creamy take you almost wouldn't believe has no actual cream in it, with the sauce made thick and deep thanks to D'Arrigo's way of emulsification.

Now if bacon takes a step down when cheese shows up for you, then the Cacio e Pepe (P420) is an absolute must-try. A plateful of spaghetti coated in thick and creamy pecorino romano sauce and a smattering of fresh pepper, there's no need to think twice about just stuffing forkful after forkful into your mouth. Trust us, the deep, cheesy sauce and perfectly cooked pasta will have you unable to stop.

The special of the week—D'Arrigo and team have a new one on the regular, in keeping with the spirit of always evolving—was the Tagliatelle Norcina. Norcia, Umbria, is known for their truffle, and so they created a dish to showcase the prized fungi. They made their own Italian style sausages, cooked that in white wine, Parmigiano Reggiano cream, summer truffle paste, and topped it off with crisp sage. It's a surprisingly light and subtle in flavor plate, yet certainly delivers in heft. Don't be fooled by the serving size, though, as you can easily finish it all off solo.

And because this is Italy we're talking about, you won't be walking away without having something sweet to cap it all off. Tiramisu gets a nutty twist in the Pistachio-misu (P360). D'Arrigo's love for pistachio stems from the fact that his mother is from an area in Sicily where it is popular--and you can see that connection in this treat. Espresso-soaked savoiarte biscuits become cushion to thick layers of pistachiotella, all sprinkled with pistachio nuts, in a glass that's too delightful to share.

D'Arrigo is working on a sharing a different take on Italian cuisine, one that is close to his heart. While the pop-up in Quezon City closes soon, they'll be popping up eleewhere soon, bringing their one-of-a-kind dishes and genuine plates along.

For more information, check out Fresca Pasta Bar's Instagram page.

Photos by Majoy Siason

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