PIZZA AND HAPPENSTANCE
With zero fanfare and no market research, a new Italian restaurant opens on, appropriately enough, pure
With zero market research and with the derring-do of a fool (“murag boang,” Joel puts it), the new venture came about by—in his words—happenstance.
Even the menu is a work in progress, constantly evolving based on customer feedback. “We added the risotto after we opened because people were asking for it. And the carbonara? My Italian chef laughed when I suggested we do it the traditional way…just eggs and parmesan. If people want cream, we tell the staff to suggest the Alfredo, which we have on the menu as well.”
In keeping with his popular blog, the attention to detail in Pigafetta sets it apart. “It’s the same concept as Zubuchon. Always the best ingredients. No shortcuts. And done the way an Italian mother would, really.” Caputo flour for the pizza dough is flown in from Naples from one of only two brands used to make proper Neapolitan crust. His carbonara uses pancetta, not bacon. And there’s the endless debates on
EVOLVING SERVICE AT PIGAFETTA MEANS REMOVING THE WINE GLASSES FROM THE TABLE SETTINGS AT THEIR TINY MACTAN BRANCH. THE GLASSES, HOWEVER, REMAIN
ON THE TABLES IN THE BIGGER BRANCH ALONG ESCARIO (ABOVE). POLPETTINI IS A POPULAR ANTIPASTO. THE TRADITIONAL MEATBALLS (POLPETTE) WITH TOMATO
SAUCE SERVED IN A SKILLET.