GINO'S BRICK OVEN PIZZA
Neapolitan pizza can be a tough sell given its unusual appearance—sparse toppings, lumpy crust, soupy center, and a generally uneven shape. This is how it has always been made in Naples, where the modern pizza traces it roots. Introducing this to the Filipino palate is a challenge that Jutes Templo, proprietor of Gino's Brick Oven Pizza, is taking head-on.
Gino's ingredients are mostly homemade. They make their own dough, their own kesong puti, and even their own spiced honey. "The dough is the star," Jutes explains. These efforts have paid off, resulting in a homey pizza where different textures and flavors complement, instead of contradict, one another.
Gino's best-seller is the Bianca Verde (P330), with toppings that include olive oil, garlic, kesong puti, ricotta, Parmesan, basil, and arugula. For a bit of meat, try the Prosciutto pizza (P410) which has tomato sauce, kesong puti, arugula, and of course, prosciutto. For something that resembles breakfast, the cleverly named SMEGG (P370) is a great choice with its toppings of homemade sausage, mushroom, eggs, Gouda, and cream.
Aside from their pizzas, Gino's also serves freshly made pasta. Order the Bolognese (P240) for a taste of homemade pappardelle, bolognese sauce, kesong puti, basil, and Parmesan. A pitcher of freshly squeezed dalandan Juice (P170) surprisingly goes well with the rich flavors of Gino's dishes. For those with a sweet tooth, end the meal with the very addicting and aptly named Crack Pie (P270).