Find Handmade Pasta, Polpo, and Pistachio Dreams at This Italian Resto in Makati

He imagined a place that was relaxed and welcoming, yet uncompromising when it came to food. It wasn’t going to be easy. He began with pop-ups, partnering with other players in the food scene, hand-making the pastas he grew up eating, and keeping flavors close to his Sicilian roots. Over the next few years, he scouted for the perfect location, built a network of suppliers for the best ingredients, and found the right people to join him—all while pushing the envelope of what local diners expected from Italian cuisine.

How do you improve on something as perfect as pizza? By frying it, of course. The Mortadella Pizzetta (P425) puts the spotlight squarely on the dough: fried and oven-baked so it’s incredibly soft and pillowy inside with a golden crust that shatters at first bite. The toppings almost—only almost—play second fiddle: creamy stracciatella, savory mortadella, and a pistachio crunch to tie it all together.

The Risotto al Salto (P265) is further proof that frying makes magic. Francesco takes the classic tomato risotto and transforms it into a crisp, golden disc with a toasted exterior giving way to rich, tender rice. The mellow tomato within plays beautifully against the earthy warmth of the crust, finished with a Parmigiano Reggiano crema and a basil emulsion for balance.

No matter how tempting everything else is, don’t skip the Toast of the Day (P390). On our visit, luck delivered toasted brioche topped with clean, bright tartare on one slice, and a rich, creamy layer of uni on the other—both resting on a base of cacio e pepe sauce. Francesco’s knack for pairing textures and flavors means whatever toast you get will be a winner.

Fresca lives up to its name with plates that redefine “fresh.” Take the Beef Carpaccio (P850): paper-thin slices of Australian beef tenderloin dressed in olive oil, topped with pecorino crème, roasted walnuts, and caramelized pear—each element is pristine and purposeful. The result? Every bite strikes a wonderful chord: savory, sweet, earthy, crunchy, soft, creamy.

The octopus-potato pairing is a Mediterranean classic. Fresca's take comes in the form Polpo Patate e Nduja (P795), sous-vide cooked, pan-seared octopus with a smoky char, nestled on potato foam. Also in the party are nduja breadcrumbs for textural contrast, and silky polpo mayo made not with egg, but with the octopus’ own juices for a deep, briny intensity. One bite—crisp octopus, creamy potato, fiery crumbs, ocean-smooth mayo—will have you picturing the Sicilian coast.

Then there’s the Pesto Pistacchio e Guanciale (P545), the dish that put Fresca on the map during its pop-up days. Handmade pasta shells are coated in bright, nutty pistachio pesto, pulled together with parmigiano reggiano, and finished with crisp guanciale. Each bite bursts with salt, fat, and warmth; it’s the dish that feels like home.

Francesco’s mission to broaden our idea of Italian cuisine shines in the Fregola Gamberi (P695). This Sardinian pasta looks like oversized couscous, but its toasted, nutty depth is unlike anything else. Here, it’s served with a rich house-made shrimp bisque, creating a dish that feels celebratory in itself—no special occasion required.

The ever-changing Pasta of the Day (P595) keeps things exciting. On our visit, it was bottoni—the smaller, daresay cuter, cousins of ravioli—filled with slow-cooked beef shank, parmesan foam, and beef jus, finished with a scattering of rosemary for brightness. It’s so good that Francesco’s considering making it a permanent fixture.

For something deceptively simple yet spectacular, the Spada alla Mugnaia (P1,250) is pure elegance. Fresh swordfish belly is basted in nutty butter, lemon, and capers, then served with nothing more than its own crisped edges and flaky, melt-in-your-mouth flesh. Less than five ingredients on the plate, yet the flavors exceed the sum of their parts.

Of course, no Italian menu feels complete without tiramisu, but Fresca still finds ways to surprise. Their classic (P395) leans mascarpone-forward, with a subtle espresso base and the perfect dusting of cacao, balanced between rich and airy. Then there’s the Pistacchio (P595) version, where the nut is blended into the mascarpone for a deeper, earthier note. It’s a fitting finale—a familiar favorite, reimagined with the same creativity that defines Fresca.