‘Napoletana’ pizzas authentic Italian all the way

‘Napoletana’ pizzas authentic Italian all the way

by UA&P News Desk on May 24, 2011 - 2:30 pm

From Malaya.com.ph

HAVE a taste of what genuine Italian cuisine is all about all days of the year at Parmigiano Italian Kitchen, one of the authentic Italian restaurants in the metropolis today.

Take for example Parmigiano’s “Napoletana” pizzas. While we Filipinos are more familiar with American-style pizzas and their thick crusts, what sets Parmigiano’s “Napoletana” pizzas apart from its competitors is that they are cooked the “Neapolitan” way, a thin-crust pizza with a crunchy edge and soft and chewy middle, and baked in a blazing-hot brick oven for only 90 seconds.

Of all the known types of Italian pizza, those cooked the Neapolitan way (based on the traditional Italian cooking in the city of “Naples” or “Napoli” which is known for its rich history, art, culture, architecture, music, and food) is touted to be the most authentic since Neapolitan pizzas are prepared with Italian-grown and harvested ingredients.

Another thing that sets Parmigiano Italian Kitchen above the rest is its team of cooking experts, led by Rainier Joseph “RJ” Ungco and Marco Antonio Portugal.

Ungco is a Swiss-educated and trained chef from the prestigious Les Roches International School of Hotel Management based in Crans-Montana, Switzerland. He has had more than 10 years working experience in various reputable establishments and specializes in Italian, French and Filipino cuisine.

Portugal, on the other hand, has a Business Management degree from the University of Asia and the Pacific then tried learning culinary arts, which then led him to capturing various assignments in creditable dining establishments both here and abroad.

Read full article on Malaya.com.ph »

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