Load up on pasta, pizza, and more at Parmigiano's new Molito branch
You have to try the seafood paella.
Parmigiano Ristorante Pizzeria
Unit 10 Lifestyle Extension, Molito Commercial Complex, Madrigal Avenue corner Alabang-Zapote Road, Alabang, Muntinlupa City
Open daily from 11 a.m. to 1 a.m
(SPOT.ph) We drove to Alabang from Quezon City for Parmigiano’s new branch. And it was worth it.
As soon as you open the door, the faint smell of cheese wafts through the air, teasing your nose for what’s to come. A wall of lanterns greet you on the side, a bar full of wine and glasses in front, and a veranda overlooking from above. It makes you feel as if you are about to dine in a garden with family and friends, which is a different take from its previous branch at Resorts World Manila.
Parmigiano’s new menu boasts 30 new pasta and pizza dishes, as well as main courses. While the prices may appear intimidating at first, the place actually gives a lot of bang for your buck. Serving size is generous and when you go for the sharing option, the meal can feed up to four people (unless you’re really hungry then it’s only good for two, as the menu suggests).
Tiella di Pesce
The Tiella di Pesce (P870) is Parmigiano’s Italian version of seafood paella. Originating from Bari, Italy, what makes the Tiella different is that the rice is actually risotto mixed with truffle oil, providing a softer texture than traditional paella. The Tiella has everything: mussels, clams, and shrimp all freshly delivered and served on the same day, as well as artichoke, string beans, and bacon. Sorry vegetarians, this one’s not for you. But what makes this Tiella really special are the most heavenly and softest slices of mushroom. This is definitely a dish worth coming back for. And we will.
Pasta del Parmigiano
For the Pasta del Parmigiano (P470), they roll out the Parmigiano-Reggiano wheel, imported from Italy, pour alcohol on it, and then light it up. Once the flames have died down, they pour the pasta, allowing it to absorb the cheese. The pasta is cooked so perfectly al dente, you might be tempted to wolf it down. It has just the right amount of cream and salt, without being cloying.
Cacio e Pepe
Last on our list was a classic Italian dish, Cacio e Pepe (P470), which literally means cheese and pepper. It is also prepared on the flaming cheese wheel, with added shavings of pecorino and parmesan cheese. Word of warning though: The cheese when it’s not melted thoroughly has a very strong taste. But for those looking to experience classic Italy, this is the perfect dish to try.
Parmigiano offers a whopping 92 dishes on its menu with the opening of its new branch in Alabang today, November 23. The servings are for sharing and reasonably priced, considering they only use the freshest ingredients. We’re already planning our next trip to Alabang for that amazing Tiella.
Photos by Hans Fausto