Al Dente Gives Fresh Pasta a Playful Touch With Aligue and Bottarga

Al Dente Pasta Bar
Unit F, 134 Forbestown Road, Taguig
Contact: 0968-312-8174
Instagram: www.instagram.com/al_dente_philippines
Open from 11:30 a.m. onwards, Monday to Sunday

(SPOT.ph) Neon signs with cheeky sayings, retro accents set against deep-hued tiles, cozy little tables—and at the heart of it all, an open kitchen where Donatello Montrone, in crisp chef whites, plates up Italian goodness one dish at a time. We're at Al Dente, a "pasta bar" in BGC that takes on a laid-back approach to serious Italian food.

Montrone opened the pasta bar in 2024 and quickly carved out a spot in the Italian dining scene of the Metro. Just look at the trays of handmade pasta they go through daily—proof enough of their commitment. The secret? A genuine love for Italian food done right. When Montrone launched the restaurant with local F&B industry figure Toni Abacan, the goal was simple: serve dishes that could stand shoulder-to-shoulder with what he grew up eating back home.

After living in the Philippines for a decade, he still couldn’t find an Italian place that fully hit the spot. There were standout dishes here and there, sure, but he longed for a menu where every plate landed. Plus, he jokes, authentic Italian food often came with a price tag that felt like “you have to make a loan.” It took a push from friends—who had spent countless dinners at his home—to convince him to take matters into his own hands. And so, Al Dente was born.

Authenticity is the anchor, but never at the cost of fun. Montrone and his team fly in or hand-make as many ingredients as possible, from cheeses and meats to, of course, the pasta. Still, he’s not rigid about tradition. The menu mixes faithful classics with playful reimaginings that show off his easygoing style.

With fellow Italian Davide Pasqualini on drinks (yes, there’s house-made limoncello) and Abacan managing the floor, they found a cozy two-story space in Forbestown. The spot comes with a breezy outdoor setup, reminiscent of sunny Italian piazzas. Some nights, the bay windows swing open for a DJ set, with Montrone himself sometimes trading his chef’s whites for the decks. Al Dente is all about loosening up, eating well, and enjoying yourself. You want an al fresco table, a bottle of their signature wine, and a tray of Nutella tiramisu? This is the place.

Montrone’s drive for flavor comes from a childhood in southern Italy—and you taste it right away. Start with the Cold Cuts and Cheeses (P790): made in-house with spices and techniques from his hometown, the platter offers delicate pork that melts like butter and sausages that are earthy, fragrant, and rich. Pair it with the Focaccia with Truffle Cheese (P180)—that's freshly baked bread with a creamy white cheese (made from the water their flown-in burrata comes in) plus flecks of fresh truffle. It’s an unbeatable duo.

Truffle fans are never left wanting here at Al Dente. The Baked Provolone with Truffle (P840) arrives bubbling hot and gooey, topped with paper-thin truffle slices—perfect for tearing into with that focaccia.

The Arancini (P170) come in carbonara or truffle, and both deliver: golden, crisp shells filled with creamy centers that remind you why deep-fried is always a good idea. Even lumpia makes a cameo, reimagined as Truffle Lumpia (P480): fried rolls stuffed with the same white cheese from their burrata water. Just bite in quickly for max crunch (and watch out for molten cheese).

Tomatoes, of course, are a no-brainer. The Caprese with Burrata (P1,200) layers flown-in Puglian burrata over juicy, meaty tomatoes for a simple but perfect plate. Meanwhile, Pane e Pomodoro (P220) is rustic Italian comfort at its best: tart cherry tomatoes and olive oil soaking into crusty toast for a bright, flavorful bite every time.

Naturally, the pastas steal the spotlight. The menu is short but purposeful, showing off different ways pasta can shine. At Al Dente, you even get to pick your noodle—though Montrone admits that leads to some questionable combinations. Pro tip: ask their friendly staff for pairings. They’re happy to guide you, but if you want to go rogue, Montrone won’t stop you.

The Aglio e Olio with Bottarga (P740) proves the power of simplicity. The house-cured bottarga—salted fish roe pouch—gets grated right over garlicky noodles, adding a salty punch and grainy texture that keeps you reaching for more. The Ragu di Salsiccia Lucana (P540) is another standout: a hearty tomato sauce given a Basilicata twist with in-house sausages spiced with fennel, adding an aromatic lift to all that rich meatiness. For a Filipino-Italian crossover, there’s the Aligue (P580), which folds lush crab fat into pasta. Montrone suggests conchiglie; the shell shape holds the sauce perfectly, making every bite silky and loaded with flavor.

But don’t think Al Dente is all pasta, all the time. The kitchen’s housemade sausages and meats are just as strong. The Lucanian Sausage & Potatoes (P660) is straightforward and satisfying: grilled sausages with golden potatoes. The sear gives you charred bits alongside juicy ones, letting the earthy spice mix hit different notes with every bite. The Lechonetta (P730) is another crowd-pleaser, a pork belly roast stuffed with herbs and lemongrass in a nod to local lechon. Served with greens, glazed carrots, and either cranberry or coriander sauce, you can mix and match flavors on the plate.

Then there’s the ultimate comfort food: Italian Meatballs (P460). Tender, juicy, and smothered in bright tomato sauce and plenty of cheese, they’re as cozy as any childhood favorite. As chef Lorenzo, one of Montrone’s latest recruits, explains: recipes may vary across Italy, but nonna’s meatballs are nearly universal—and that’s exactly how they’re done here.

Two of Italy’s sweetest gifts to the world come together in the Nutella Tiramisu (P450). Montrone ditches the rum, slips in a thick layer of Nutella, and makes sure it’s a dessert anyone can dig into, no matter the age. Light custard, coffee-soaked sponge, and that sweet hazelnut-cacao swirl, who’s going to say no to that?

Drinks at Al Dente get just as much love as the food, thanks to Davide and his bar crew. Handpicked by Montrone for his beverage smarts, he runs a well-stocked bar upstairs that churns out playful, creative cocktails. Take their spritzes, which match the restaurant’s bright and cheeky vibe. The Limoncello & Passion Fruit Spritz (P380) is fruity and sunshiney with housemade limoncello and passion fruit purée, while the Cucumber Spritz (P400) keeps things crisp with cucumber, elderflower, and even a splash of Sprite.

Got a sweet tooth? The Tiramisu (P400) is basically the classic dessert in boozy milkshake form: Amaretto, Kahlua, vanilla vodka, crème de cacao, and heavy cream all in one decadent glass. Meanwhile, the Margherita (P480)—that’s Italian Margarita to you—mixes 1800 Reposado, Aperol, and fresh citrus for something bright and cheery. And if you’re in a mood for something moodier, the negronis are where it’s at. The Rhum & Roast Negroni (P520) looks all business, but inside that Don Papa base are hints of coffee, cocoa, and an infused Campari kick.

Should you always trust an Italian with Italian food? Not to feed into a stereotype, but the truth is that the odds tend to be pretty good; Al Dente in BGC, at the very least, makes as good a case as any.

Photos by Hans Fausto