Parmigiano has reopened and it's time to carbo-load again
It's a casual haven for fans of Italian cuisine.
Parmigiano Ristorante Pizzeria
2/F Resorts World Manila, Newport Mall, Newport Boulevard, Pasay City
Open daily from 11 a.m. to 12 p.m.
(SPOT.ph) While this world is torn apart by many, many differences, we can all pretty much agree that Italian is one of the best cuisines in the world. Didn't the Italians teach the world how to cook, after all? You can never have enough pasta, pizza, and other Italian classics, which is why we're celebrating the reopening of Parmigiano Ristorante Pizzeria—along with its new look and revitalized menu.
Parmigiano is rocking a swanky new look
From feeling like a stuffy older uncle, Parmigiano has remade itself to look more like someone's friendly brother. Gone are the intimidating glass panels and monochromatic chairs. Now, the restaurant is a splash of vibrant yellows and greens. It's still sophisticated, but much more approachable.
Laid-back dining spaces ideal for catch-up sessions
A quick scan of the menu reveals a plethora of mouthwatering selections, from salads to full-course meals. Give yourself a moment with the pasta and pizza selection. Updates mingle with old favorites, which, according to general manager Giulius Iapino, is part of Parmigiano's more playful new setup.
Warm up your appetite with a bowl of Pumpkin Soup (P250/single, P370/sharing). Freshly pureed pumpkin maintains the ingredient's natural sweetness—plus it gives this starter a deliciously smooth and velvet texture.
Lasagna 5 Cheese
Risotto Alla Pescatora a.k.a. the Seafood Risotto
The Lasagna 5 Cheese (P590) is a hearty mix of mascarpone, Taleggio, Gorgonzola, Parmigiano Reggiano, and Pecorino. Parmigiano, the restaurant not the cheese, finds the balance among the five cheeses to create a dish that's near flawless. The Risotto Alla Pescatora (P410) flourishes delicious al dente rice with seafood. It's a complete meal in itself.
Spaghetti Al Granchio (P490) marries together crab and pasta.
The Gamberetti con Rucola (P600) is a pizza full of shrimps and arugula.
Pollo Al Mattone
One of Parmigiano's newcomers is the Pollo Al Mattone (P750). The boneless chicken is grilled the Tuscan way—using a brick to flatten it. The result is beautiful and tasty; the kitchen seriously didn't slouch when it comes to seasoning this dish. The gravy on the side is a mere extra to the party. You have to eat the baked potatoes on the side; it boasts just as much flavor.
A meal is never complete without some dessert. Their Tiramisu (P280), which is an Italian "pick me up," is textbook. Just relish the soft cake layers with peaks of coffee cream and tufts of cream cheese. Each bite is bold and rich, but exceptionally light.
Parmigiano looks different now, but not a lot has changed, really. It still carries the same philosophy, the same ingredients imported from Italy, and the same authenticity with little to no room for compromise.
Photos by Hans Fausto