Q. What do Chef Maurizio, Gelatone and Pagliacci have in common?
A. Chef Maurizio owns them and he just opened a new restaurant in Salcedo Village, Makati.
It was sad to see Cafe Maestro closed and I can still remember our excitement when it first opened in Makati. At the same time, Chef Maurizio’s Ristorante, opened in Salcedo Village with the same excitement along De La Costa near Ateneo. Famous for his gelato, Chef Maurizio provides a complete Italian culinary experience more than the Gelatone teaser located in 2nd floor of Greenbelt. He is also known for the Pagliacci restaurant located in the Podium and credited for opening Pazzo.
The restaurant has an intimidating fine dining presence along De La Costa. We hesitated for a moment to eat dinner because we were in our casual selves with a toddler who has a gourmet appetite and acts like a speedy gonzales in the flesh. Some people just don’t like and appreciate kids. We are guilty of that when we were single but now we are more patient and love to see them. We were conscious to get that casual look of disgust not because we are using a big camera but because of a naughty Aidan. We survived the night and Chef Maurizio granted us the pleasure to take the photo above to be part of Aidan’s Chef photo collection.
You must have seen Gelatone in Greenbelt that sells the now famous silky soft gelato. We loved it!
With this kind of ambiance, expect to pay P700/ head on average and get a satisfying Italian cuisine experience. I love that Chef Maurizio spends time to go around the table and just have a chat. The gelatos are not mentioned in the menu, but be sure to ask for it to end your meal.
Not included in the menu is Mozarella Buffala which is highly recommended by OAP friend, Daniel.
This was labeled as a Must Try because of the Aligue or Crab Fat. Surprisingly, it is one of the aligue pasta that I love because the crab fat taste is light and not overpowering. It was a bit expensive though — P400 for a pasta.
As they say, truffle + mushroom ingredients in a pasta is a sure winner. We are figuring out if the pasta was cooked al dente or it was a poorly made home made pasta because it was a bit tough.
We love this thin soft pizza with just the basic ingredients. We were full from the two pastaa we ordered so we had to take this home. Surprisingly, it was still as good even when reheated in an oven toaster. Highly recommended. They also have a no cheese pizza which we decided to try on our next visit.
138 HV dela Costa (former Singapore Airlines Bldg), in Makati.
It’s in the same side of the street as the former Ateneo Grad School (a building or two away).
750-7891 for reservations,