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A FEAST OF FLAVORS
We start with La Collina’s Spanish fare. Tapas Trios, a jazz night staple, is Anita’s curated suggestion for those who can’t decide what to get among the list. The trio includes Calamari (squid), Gambas (shrimp), and Chorizo Pamplona (sausage). The calamari batter is made with 00 flour, a type of flour which is refined further to achieve a lighter texture. This works perfectly with the course. Each bite-sized piece, although packed with flavor, continues to whet your appetite for the next set of courses. The Paella Mixta, which La Collina serves for parties of 2, 4, 8, 12, and 15, is something that Anita is very proud of. “My cooks really mastered it,” she says beaming. As with any serving of paella, the crunchy socarat is a must, and La Collina delivers. The moist rice and the abundance of meat and seafood make a fantastic meal, and the rich flavors that seep through are felt. But among the dishes in the set, the fan-favorite is Anita’s Fabada Asturiana—white bean stew with a generous serving of chorizo, murcilla, jamon serrano, and pata. The delightful bowl is warm, comforting, and perfectly seasoned. An absolute must-try.
Moving on to her Italian set, I start on the Seared Sea Bass with Spinach and Scalloped Potato. The succulent white meat paired with the tangy Anchovey Herb Salsa is light yet filling. Another main dish, the Osso Buco— braised lamb shank on a bed of saffron risotto makes for a dynamic duo. Employing only real saffron threads, the rich and creamy risotto’s flavor is enhanced, blending well with the savory taste of the lamb. And finally, the Blue Crab Ravioli. Made from export quality, handpicked
alimasag from Negros Occidental, the pasta dish is tasty and cooked well. I suggest pairing with wine.
BEYOND YEAR TWO
While Anita says expanding is something she is not averse to, the second year is focused on service consistency and maintaining the quality of food. She reveals that some interested parties wish to extend her reach, but she remains patient with regards to success—a lesson she learned earlier on. And as Anita doesn’t believe in falling short with ingredients for the sake of selling, she has declined a few restaurant aggregators who encourage more affordable options. What makes a place like this special is not the number of dishes, but the select few that make you remember. I still think of the Fabada even as I write this piece.