| |
Focus
on Filipino Americans: The Best Kept Secret
Philippine Culture 101
By France Viana
Textbooks say that the Philippines is composed
of 7,100 islands. The truth is, no one knows exactly
how many there are at any given point...
Parol Power
By MC Canlas
The Filipino American community in San Francisco,
California is kicking off the Christmas season
with its traditional Parol Lantern Festival and
Parade.
|
|
A Whiff of Tuscany in New Manila
By Dedette Sison-Santiago
A little bit goes a long way in this Tuscan-inspired Italian restaurant.
I never thought there was a homey, little restaurant amid a row of condos along Castilla St. in New Manila, Quezon City, where one can have a nice, quiet dinner. Once you get there, you’re in for a treat. I discovered Pizzeria Toscana just recently when a good friend treated us to a heartwarming dinner.
Our feast began with a thin-crust pizza called Quatro Formaggi, a pesto-based pizza with four kinds of cheeses: mozzarella, parmigiano reggiano, cream cheese and gorgonzola. Simple and tasty. There was also Salsiccia Pizza with generous toppings of Italian sausages, mushrooms and onions. Quite good too was Pasta Polpette with Italian meatballs, fresh basil and sundried tomatoes. We also shared the traditional Puttanesca with anchovies, capers and black olives. Then Braised Lamb, a house specialty, pre-cooked for over three hours in Italian wine, herbs and spices, was served piping hot with marble potatoes.
Angel Aban and her partner Anthony Parungao are the proud owners of this little Tuscan-inspired restaurant that sits only 25 people. The décor is minimalist with yellow and white lighting, a display of assorted Italian wines on a shelf and walls adorned with framed pictures of Hollywood celebrities eating or cooking pasta. The small countertop is white, drawing attention to the tiny kitchen where you can see all the cooking.
All these, Angel intimates, are labors of love. The couple and their children painstakingly painted the walls themselves; the second-hand chairs and tables they refurbished to suit the ambience they wanted for the restaurant. “We wanted it simple yet cozy, where it’s more than a place to eat but a place where one could relax and just enjoy a conversation.”
Both Angel and Anthony are very serious about their “baby” and Italian cooking, notwithstanding the fact that they have zero experience in this field. “We both love to cook and eat. We cook for our family and friends, and we always compare notes, challenging each other’s cooking,” Angel laughs. “When this unit, which was formerly a bodega (storeroom) of computer paraphernalia, was offered to us, we thought it was the most opportune time to open a restaurant no matter how small,” Anthony interjects. “We wanted to fulfill this dream of having a restaurant and it would be a good experience.”
Not content with their home cooking skills, the couple took culinary courses in Amici de Don Bosco in Makati before they ventured into the restaurant scene. “Amici is one of our favorite Italian restaurants and Chef Giorgio, who gave us our Italian cooking lessons, was very helpful and encouraging,” Angel says. Since then, they’ve been constantly testing, tweaking and improving their recipes and menus based on their friends’ and customers’ comments and suggestions. “One time, a Japanese customer came to us and ordered a codfish pizza. We were puzzled and explained that he must have been confused with the menu,” Angel continues. But what an idea it was! Anthony decided to try a new concoction and now he has Bacalla Pizza, a Mediterranean-inspired pizza with salted codfish, tomatoes and onions. “This is one thing we like about Tuscan cuisine. It allows you to be more creative with the most basic and tasty ingredients,” states Aban.
Pizzeria Toscana’s menu is steeped in Tuscan influences, with rich sauces and a depth of flavors. A dish called Bacalla alla Livornese (salted codfish) is another big hit, the recipe of which originated from the coastal area of Tuscany known as Livorno. Similarly, pasta dishes like Salsa di Norcino, flavor-packed with smoked sausage, button mushrooms and with a hint of fennel seeds, and Pasticio Co’ Funghi, a cream-based pasta with wild forest mushrooms, anchovies and fresh basil, continue to pull diners. Perfect meal-enders would be Gelato Il Balsamico, vanilla ice cream with balsamic vinegar and mint jelly, or Pesche al Miele, peach slices in white wine flavored with honey and cinnamon. There’s also Angel’s homemade Blueberry Cheesecake added to the dessert menu.
Despite their busy day schedules—Anthony is a banker and Angel is a college professor—the couple makes sure that every dish is freshly prepared. “We don’t use pre-mixed sauces nor do we use artificial flavoring. Our dishes are made from fresh ingredients and are prepared as faithfully as possible following the original Italian recipes,” adds Angel.
The couple hopes to expand the business by opening for lunch on weekends. But despite the restaurant’s limited operating hours, 6:30 p.m. to 10 p.m., Monday-Saturday, Pizzeria Toscana enjoys a steady flow of customers. “Sometimes before we even open, there are already people waiting,” Anthony shares.
Adapted with permission from The Manila Standard Today.
Pasta Vongole
Ingredients
1/2 lb. (200 g) cooked spaghetti
2 oz. (50 g) cooked clams
1 tsp minced garlic
2 T white wine
2 T olive oil
salt and pepper
parsley for garnishing
Procedure
1. Sauté the clams and garlic in olive oil.
2. Add the white wine. Simmer for about three minutes.
3. Add the noodles. Toss to coat the pasta with sauce.
4. Season with salt and pepper.
5. Garnish with chopped parsley before serving.
|
|
