You can’t go wrong with the classic, but it doesn’t hurt to explore unique versions of the well-loved Italian dessert. If you’re hankering for a new but equally decadent take, don’t tira-miss this – local family-owned bakery The Tiramisu Bar offers a Hazelnut Tiramisu that fans of both will go nuts for!

Tiramisu Bar’s Hazelnut Tiramisu spoke to me the most, as a hazelnut lover myself. Delicately balancing the flavors of strong espresso, chocolate, and hazelnut well, the sophisticated and cohesive dessert still allows the hazelnut components to shine, in order to set itself apart from the regular tiramisu. It almost stands as its own kind of dessert, but doesn’t stray too far away from the basics of a good tiramisu.

Coffee is still used to soak the savoiardi until soft and moist, providing a substantial base to the hazelnut-flavored mascarpone on top. In between is a textural layer of praline feuilette, which provides an addictive crunch and slight sweetness from the milk chocolate – it’s similar to crushed crispy crepes. Silky mascarpone cream finishes everything off, garnished with freshly-roasted hazelnuts on top for an added bite. It’s like a Ferrero Rocher in tiramisu form, but with a more subdued sweetness that isn’t overpowering. One baby slice is not enough!

“Hazelnut is my favorite nut and gelato flavor. I always get nocciola at every gelato shop, no fail. I’m also a big fan of French cakes that have a crunchy praline feuilletine base, so I figured, why not put all my favorite elements into a tiramisu?” Tiramisu Bar told Rappler, sharing that the inspiration for their new flavors is usually found in their favorite gelato shops.

The small size for Hazelnut Tiramisu costs P990, while the medium size costs P1,890. The former is good for 2-3 pax, while the medium is good for 4-6.

All about tiramisu

Also on Tiramisu Bar’s menu is a Dark Chocolate Orange Tiramisu, made with a generous serving of Italian mascarpone, espresso-soaked savoiardi, and a rich layer of velvety dark chocolate ganache, infused with fresh orange rind. If you’re not a fan of dark chocolate and orange together, this might be too experimental for you, but if you are – by all means, try this out! The orange zest adds a subtly zingy contrast to the deep, dark chocolate. It costs P890 for the small and P1,690 for the medium size.

Of course, Tiramisu Bar also offers the Classic at P790 for the small and P1,490 for the medium.

Tiramisu generally costs a bit more than the usual dessert, because every layer requires a lot of “care and attention,” as Tiramisu Bar shared. Each layer of each flavor is meticulously prepared one by one, and then assembled one at time, which is a cool feat, considering that none of Tiramisu Bar’s owners have any prior F&B experience. Both brother and sister studied Mechanical Engineering and Economics at the University of the Philippines Diliman, respectively. Their mother, who works in the transportation industry, helps with R&D.

“We decided to start Tiramisu Bar after a few trips to Italy. It’s one of our favorite desserts and we were frustrated we couldn’t find anything in Manila that we really liked, so we began making them at home. Initially we were just making it for ourselves and sharing with friends and family, but they encouraged us to turn it into a business,” they said. The owners planned to launch it after their last trip to Italy in 2019, but delayed it due to the pandemic. Operations began in December 2020.

The Tiramisu Bar’s commissary is located in San Juan City, and is also called the Stone House, because of its “interesting bungalow structure made of adobe stone that kind of reminds people of Intramuros,” Tiramisu Bar shared. As of now, the business is delivery-only, but plans of holding pop-ups and physical shops are in the works.

To order from Tiramisu Bar, you can message them on Instagram. – Rappler.com

ibis is one of the hospitality brands of the Accor Group, the same company behind Novotel in Araneta City, Fairmont in Makati (under Ayala group), Mövenpick in Cebu and in Boracay, and MGallery in Manila. 

Accor categorizes its Novotel brand as “midscale” and its ibis brand as “economy” or three-star. Worldwide, there are ibis hotels with a red logo, ibis Styles with a green logo, and ibis Budget with a blue logo.

The one in Araneta City is ibis Styles, the top ibis brand. Construction of the P2-billion, 15-story hotel started in January 2020. It will have 286 rooms or 22 rooms per floor when fully completed by the second half of 2024, employing around 200 people. It is expected to be half-completed by May.

Only its first five floors and its French restaurant, Le Bistro, are open for now. ibis Style’s front desk and Le Bistro are accessible via Gateway Mall 2’s fourth and fifth floors respectively, on the mall’s north side. When the mall is closed, guests can enter via the hotel’s ground floor entrance on the north side of Gateway 2. 

Although it’s considered “economy,” Rowell Recinto, senior management consultant of Araneta City, told Rappler on Tuesday, March 12 the hotel is “more a businessman’s hotel, more three-and-a-half [star].” 

ibis Styles’ room rate is around P3,000-plus a night if you book in March and April. Most of the other 3-star hotels in Quezon City have lower rates. 

In France and other parts of Europe, ibis is pronounced as eebees, but in the Philippines, it’s pronounced as ay-bis to avoid sounding like ipis, the Filipino word for cockroach. Many other countries outside Europe also pronounce it as ay-bis.

There are 675 ibis Styles hotels worldwide as of December 2023 with a total of 72,567 rooms. 

Each ibis Styles has a “unique and inspired theme” with a “photo spot” where guests can take photos and share them on social media. 

And since it’s in Araneta City, known worldwide for its Big Dome, now branded as Smart Araneta Coliseum, its photo spots are three big boxing-glove lounge chairs where people can sit or lie down for selfies.  

Araneta Coliseum is where the historic boxing bout between American boxers Muhammad Ali and Joe Frazier, dubbed “Thrilla in Manila,” was held on October 1, 1975. It’s considered one of the greatest boxing matches in the sport’s history with both boxers fighting a brutal match which Ali won. (READ: Pulling no punches: Carlos Padilla on refereeing the Thrilla in Manila)

The ground floor of the hotel has a red-and-white boxing-glove lounge chair with a black-and-white wallpaper of the boxing match in the background. At the fourth floor of ibis Styles, which is also its main lobby, are two brown-and-mocha boxing-glove lounge chairs with an artwork of the words “The Show Must Go On” placed on the wall in between the gloves, plus a gold-plated studio light beside the right glove. 

ibis Style’s restaurant, Le Bistro, with a patisserie, is now open daily for all-day dining. It serves French and European dishes such as French Onion Soup and crepes. 

ibis has six function rooms that can already be booked. Its roof deck will have an overhanging swimming pool as well as a bar where Metro Manila’s skyline will be visible. It is expected to open in the next couple of weeks, Recinto said.

The Accor Group says ibis is the world’s “leading economy brand” with a footprint of over 1,400 hotels globally, mostly in Europe. It has high brand awareness in France, Denmark, United Kingdom, Australia, and Britain. One of its flagships hotels is ibis Barcelona Center, which was inspired by the renowned Spanish architect and designer Antoni Gaudi. – Rappler.com

ALSO ON RAPPLER

• Long time coming: Palenque offers Philippine regional cuisine from north to south
• ‘Mini-Disneyland’: Araneta Group reopens Fiesta Carnival in time for Christmas 2023
• Tab Baldwin says historic Araneta Coliseum makes for ‘special’ FIBA World Cup
• LOOK BACK: Araneta Coliseum’s most iconic events
• The Thrilla in Manila: Behind the scenes and beyond the fight

Kitchen 143 now heads out of the home kitchen and visits old and new favorite restaurants in and out of Metro Manila.

In this episode, Kitchen 143 host Michelle Aventajado of Momma ‘N Manila heads to the 32nd floor of Westin Manila in Ortigas Center, Mandaluyong for some delightful Spanish cuisine. Cantabria by Chele Gonzalez is a new partnership between the renowned chef and Westin.

Joining her live are Chef Chele Gonzalez himself, Westin General manager Alexander Dietzsch, and Cantabria’s chef de Cuisine Ivan Saiz Sordo.

Visit our Instagram page to get a chance to win one of five gift certificates worth P2,000! Don’t forget to download the Rappler Communities app and join the food and travel channel to have a chat with fellow foodies.

Download the Rappler Communities app available on web, iOS, and Android. – Rappler.com

The hunt for something new in the local nightlife has given way to bespoke bars that offer craft cocktail specialities as well as themed nightclubs and a safe space for queer events.

Here are five bars in Pampanga that liven up the local night scene.

Blackfish

Blackfish was established in 2018, arguably as the first craft cocktail bar in Angeles City.

Shuffle their deck of cards bearing their offerings, from avant-garde specialties to minimalist cocktails. Blackfish updates its cocktail selection with bar trends.

The bar is located at the ground floor of Taysan Building, along Fil-Am Friendship Highway, Angeles City. It is open daily from 5 pm to 1 am on weekdays, and closes later on weekends. 

Blackfish welcomes private affairs, intimate celebrations, and mobile bar experience. Follow them on Instagram: @blackfish.ph

The Nakd Bar

Taking the cue from La Union’s The Ugly Bar is The Nakd Bar. The bar, which has a whimsical theme, has a T-table counter. It’s also known for offering classic cocktails with a twist.

The Naked Bar is still under bar and kitchen test runs. Uncover their well-crafted tipples every Friday to Sunday, 7 pm onwards. Look for the red door along Kampupot St., Barangay Anunas, Angeles City. 

Follow them on Instagram: @thenakdbar 

5 Ounce

For the young party people of Pampanga, 5 Ounce has become the venue for jam-packed parties even on regular weeknights.

Located at TL Plaza in Angeles City, the bar is open from Tuesday to Sunday, starting 6 pm.

Look for them on Instagram: @5iveounce

Losmo

Losmo says “every day’s a party” at the bar except on Mondays, when it’s not open. It occasionally offers themed events.

It’s open from Tuesdays to Sundays, 5 pm onwards at the Orchard Community Place, Barangay Telabastagan, City of San Fernando. 

Look for them on Instagram: @losmo.ph

 Vanta

Vanta opened its doors in 2022. It is a venue for emerging drag queens to express their craft.

Seeking to elevate the drag scene in Pampanga, Vanta also hopes to create a safe space for the LGBTQ+ community and their allies. 

As drag performances continue to rise in the mainstream, Vanta hopes to reinforce its art in the local night scene through theatrical performances.

Located at the 3rd floor of Taysan Building along the Fil-Am Friendship Highway, Angeles City, Vanta is open from Tuesday to Sunday, 5 pm.

Look for them on Instagram: @vanta.ph – Rappler.com

But it’s the memory of his lola (grandmother), who once owned a carinderia (eatery) in Cabanatuan City that Rivera looks back to when asked about what made him pursue a career in the food industry in the first place.

“I love creating. I’ve got a creative mind. And it’s the hospitality that I really love,” explained Rivera.

It’s the beginning of March and while it’s finally starting to hit 22 degrees Celsius outdoors, it’s chilly inside the Melbourne Convention and Exhibition Center. This week, thousands of leaders, officials, and media from all over Southeast Asia and Australia are gathered for the Association of Southeast Asian Nations (ASEAN)-Australia Special Summit.

Rivera and his colleagues are among a select group of homegrown businesses invited by the state to show off their products this week.

Despite the chill in the media center, Kariton Sorbetes gelatos generate both curiosity and glee, thanks in part to the bright purple and vibrant green of today’s offerings: Ube Halaya gelato and a soy and coconut-based Buko Pandan for those who have lactose intolerance.

Their gelato flies off the shelves nowadays – from just over 100 tubs a week “for fun” during the lockdown in Melbourne to over 700 weekly today, now that’s the city and rest of the world has opened up.

“We realized there was a massive market and there’s a massive gap in the market for Filipino-centered products. Here in Australia, there’s a generation of Filipinos – my generation of Filipinos that are super proud of who they are and we want to showcase that to the world. Having a gelato brand has been the perfect open door for other cultures to experience our flavors,” Rivera tells Rappler on March 6, in between serving scoops of their gelato.

Rivera, a chef by training, said the reception in food-obsessed Melbourne has been amazing. What’s more amazing, through, is he finds most of their clientele are not Filipino.

“Melbourne is an amazing food city. We grew up with a lot of diversity in our food and I think that’s why it’s been quite successful here because Melbournians are foodies. Melbournians love good food and they love bold, bright flavors,” he added.

Their flavors are unapologetically Filipino.

The Buko Pandan, made completely without dairy, is inspired by a pre-pandemic visit to Aristocrat. Rivera thought it essential just for coconut to be there, but for the texture of pinipig (rice crispies) to be prominent, too. The turon flavor is a banana gelato with muscovado butterscotch, jackfruit, and a caramelized lumpia wrapper. There’s the taho soft serve sundae, which is soy-based and paired with sago pearls and an oolong tea-based arnibal (caramelized brown sugar syrup).

Other flavors include Iskrambol, a gelato version of the icy Manila street food classic, the Mango Float, the Chocnut, and a Cassava Cake gelato, to name a few. Ice cream can also be scooped into tinapay (bread) like a sandwich palaman – similar to what sorbeteros do back home – or as a topping to their halo-halo.

Returning soon – with a few tweaks – is a champorado (chocolate rice porridge) with a patis (fish sauce) caramel sauce. The Kariton Sorbetes crew admits it’s a flavor that takes people a while to get used to – but they swear the umami of a patis caramel sauce goes perfectly with a chocolate and rice gelato.

Rivera takes pride in Kariton not only because of the success he and his Vietnamese business partner’s quarantine project has achieved, but also as he thinks of the fact that Kariton is flourishing – that Filipino flavors are taking up space in the process, and that he’s part of it all – is a privilege.

“Growing up, I’ve never had Filipino role models that looked like me. We were all just trying to make it – like, make it fine,” he tells Rappler. For Rivero and his generation of entrepreneurs, putting Filipino food at the forefront is about “putting their head out and flying the flag.”

“I put my head out too….. Our kitchen crew, there’s about 10 of them, they’re all young Filipinos. They put their hands up and say, ‘I want to fight for this.’ It’s a privilege to be one of those people,” he adds.

Kariton is about giving back, too, to an older generation of Filipinos who were first to put their heads out and take a risk in Australia.

His father Charlie is their final taste tester. “He’s a typical Filipino – mapili (choosy), so hard to impress. When we first started, all the gelato went to him. We called it the ‘Charlie Test’. Kung nagustuhan ni Charlie, puwede na ibenta (If Charlie likes it, then we can sell it),” shares a bemused Rivera.

The Charlie Test isn’t just a measure of whether the flavors hit the mark – it’s also a check on whether it’s good value for money. Charlie, after all, is a baby boomer who Rivera lovingly refers to as a “frugal immigrant.”

“He has a different kind of context to what [the food] is. He has more connections. He has more connections to what the food is like for him,” he says.

Food is connection, after all. Kariton Sorbetes recently played a part in the final goodbye of a friend’s grandmother. She was a fan of Kariton, so a week before she eventually passed, her family ordered tubs of the Ube Halaya to share.

“Our generation, we’re experimental – it’s cool, it’s fun. But one thing we never wanted to do was alienate our titos and titas. We want them to enjoy and have fun and be proud of what we do as much as we can…. For me, it’s a generational treat – whether it’s your lola, your tita, your tito, you’re welcome,” he added. – Rappler.com

Kariton Sorbetes is open in three Melbourne locations and will soon open a store in Sydney. They hope to soon open in Manila, too.

Using evidence from these artifacts, the researchers traced the rapid spread of cacao through trade routes after its initial domestication more than five millennia ago in Ecuador. They showed cacao’s dispersal to South America’s northwestern Pacific coast and later into Central America until it eventually reached Mexico 1,500 years later.

A tropical evergreen tree called Theobroma cacao bears large, oval pods containing the bean-like cacao seeds that today are roasted and turned into cocoa and multitudes of chocolate confections. In these ancient times, cacao was consumed as a beverage or an ingredient with other foods.

The researchers tested more than 300 pre-Columbian ceramics spanning nearly 6,000 years for traces of cacao DNA and three chemical compounds related to it, including caffeine. They
discovered cacao evidence on about 30% of them. The findings indicate cacao products were used more widely among these ancient cultures than previously known.

The ceramics themselves offered an artistic glimpse at the cultures, some displaying wondrous anthropomorphic designs.

A study published in 2018 revealed the domestication and use of cacao beginning about 5,300 years ago in Ecuador, based on evidence from ceramics at the Santa Ana-La Florida archeological site. The new study builds on that by tracking cacao’s spread through 19 pre-Columbian cultures. Some of the earliest use was shown through ceramics made by the Valdivia culture in Ecuador and Puerto Hormiga culture in Colombia.

The ancient DNA found on the ceramics also indicated that various cultures cross-bred cacao trees to adapt to new environments.

“The first steps of cacao domestication correspond to a more complex process than the one we had previously hypothesized,” said molecular geneticist Claire Lanaud from the AGAP unit of CIRAD, a French agricultural research center for international development, lead author of the study published on Thursday, March 7 in the journal Scientific Reports.

“We were not at all aware of such an important domestication of cacao trees all along the Pacific coast in South America in the pre-Columbian times, and so early. The significant genetic mixing that was observed testifies to numerous interactions that could have happened between peoples from Amazonia and the Pacific coast,” Lanaud added.

Cacao’s dispersal from Ecuador to Mesoamerica may have occurred through vast and interconnected political-economic networks, according to the researchers.

“First of all, we can firmly state that the origin of cacao and its domestication was the Upper Amazon – Mexico and Central America. The process of dispersal was rather quick and involved the close and long-distance interaction of the Amerindian people,” said archaeologist and study co-author Francisco Valdez of the PALOC unit of France’s IRD research institution and Museum National d’Histoire Naturelle in Paris.

“Maritime contacts must have been involved as well as the inland contacts. Previously, the common (belief) was that cacao was domesticated in the Mesoamerican lowlands and that it was dispersed from there to the south,” Valdez said.

The study provides insight into the earliest trade in what is now one of the world’s most important cash crops. Today’s sugary chocolate confections differ greatly from cacao’s early uses. Before Europeans reached the Americas five centuries ago, cultures like the Aztecs and Maya prepared it as a drink, mixed with various spices or other ingredients.

“Cacao as a plant is an energy-source food, as well as a medicinal product,” Valdez said. “Amerindian people used it in many ways. Raw, the pulp was sucked. The (cacao seed) could be cooked, roasted, grinded and made into liquid and solid foods. The bark, branches and the cob can be burned, and the ashes are an antiseptic. And it is also used to relieve skin or muscle inflammations and sores.” – Rappler.com

The small, family-owned business – known for its 30 flavors of the frozen brazo – serves a new Matcha Strawberry Frozen Brazo; a refreshingly earthy, sweet, and slightly tart treat that highlights creamy matcha ice cream, matcha custard, and a layer of fresh strawberry compote.

The first layer is a thin graham crust – buttery and sugary – topped with a matcha custard that’s both sweet and slightly bitter, followed by the bright-green matcha ice cream. It’s not an overwhelmingly strong matcha dessert; it’s subtle enough to make it easy for non-matcha enthusiasts to warm up to.

A hint of tanginess is pleasantly lent by the homemade strawberry compote – bright, tart, and with a slightly seedy crunch – found in between the earthy matcha ice cream and fluffy meringue on top.

“I first got the idea from one of my nephews for the matcha-strawberry flavor some time last year. He’s a lover of all things matcha and suggested that we do it. I remember we served him a slice of our matcha brazo and we decided on a whim to drizzle some strawberry compote on the top and he loved it! And that’s how it came about,” Maria Makes’ owners told Rappler.

The matcha-awaited flavor of Maria Makes’ customers takes some time to make, though – with so many elements and layers involved, production has to be done one layer a time.

“We’ll have a day dedicated for production of our crusts, another time for custard, and so on. It really takes a lot of time to produce our product because each layer also needs a good amount of time to set and freeze before we can begin with the next step of the process,” they said, but it has been a continuous learning process since the business’ inception.

“Our very first batches of meringue were made with hand mixers and whisks if you can imagine! Now thankfully we have stand mixers and can bake up to 20 cakes at a time. It’s been a great process of learning and growing for us Marias,” they added.

All orders are “homemade with love” and freshly baked every day. One tin costs P705.

Maria Makes started in the thick of the pandemic in May 2020, with just three original flavors then: ube, vanilla, and cookies and cream. Since then, more than 30 flavors have been on the rotation, as they are constantly tweaking the classic frozen brazo to keep things “exciting” for customers – including the tried-and-tested Avocado Frozen Brazo.

They’ve also improved on packaging and transport – using insulated packaging, cooler bags, and dry ice – which now makes it possible for Maria Makes to deliver to customers outside of Metro Manila.

Maria Makes is based in San Juan City. Customers can order via Instagram or via SMS at 09178283857. – Rappler.com

The “An Kultura Ha Pagkaon ha Palo: A Learning Conference on Palo, Leyte Gastronomy” at the historic municipal building started on Wednesday, March 6, and will continue until Friday.

In a vibrant display of culinary tradition and community spirit, local cooks presented an array of flavorful dishes at a recent community cooking workshop.

Among the highlights was hinatukan na manok, a fragrant native chicken stew infused with a medley of ingredients including ginger, onion, papaya, coconut milk, chili, and turmeric leaves.

Another standout was lawot-lawot, a traditional dish bursting with mountain-fresh flavors, featuring a colorful assortment of taro leaves, fern leaves, sweet potato leaves, red spinach leaves, and wild mushrooms.

Guests also indulged in suman arasip, a well-loved delicacy crafted from sago arrowroot flour, offering a delightful blend of texture and taste.

Meanwhile, the crowd savored moron, a delectable treat combining glutinous rice flour, coconut milk, sugar, and cocoa powder, creating a symphony of sweetness and richness.

Kinarabong pako took the spotlight, featuring fern leaves in a dish that celebrated both local ingredients and culinary heritage.

The culinary showcase not only delighted taste buds but also celebrated the rich mosaic of flavors and traditions within the community.

History-rich town

The event’s venue is the old Palo municipal building, which has become an icon of the town. It is a well-preserved building that once served as the seat of power in Leyte.

Palo was declared twice as the provincial capital before Tacloban City served as Leyte’s administrative seat. The first declaration was in 1768, and the second on April 22, 1901, when the American forces established a civil government.

The town is only a 15-minute drive from Tacloban City, approximately 14 kilometers away.

One of the town’s guests, Culinary Arts Historians of the Philippines President Ige Ramos, described the municipal hall of Palo, Leyte as “one of the cleanest, most beautiful, and well-planned municipios” that he has seen in the entire country.

“This is what good housekeeping and good governance are all about,” said Ramos, who is also the chairperson of the Ugnayan Center for Filipino Gastronomy.

The old building is just across the town’s plaza and the century-old Palo Metropolitan Cathedral, the seat of the Archdiocese of Palo.

Leyte officially transferred the provincial seat of government from Tacloban City to Palo in 2022, after the construction of the new provincial capitol along the Palo west bypass road. Tacloban was a component city of Leyte and the province’s capital until it was declared a highly urbanized city in 2008.

Palo now serves as the regional capital of Eastern Visayas, hosting various regional offices in Barangay Pawing.

The town’s history is rich. It is where American forces landed on October 20, 1944, to liberate the Philippines from Japanese occupation. It marked the fulfillment of the vow of the commander of the United States Armed Forces in the Far East (USAFFE), General Douglas MacArthur, who promised, “I shall return.”

Setting its rich history aside, the enticing local food and the beautiful and historic municipio of Palo, Leyte are among this town’s treasures from the past, that make visitors come back for more. Locals always say, “Once you see Palo, Leyte, you shall return.”

Preservation and revival

Former Leyte governor and now Palo Mayor Remedios “Matin” Petilla emphasized the importance of learning and preserving their town’s identity through food. She said she was hopeful that “one day, people will come to Palo not just for the beautiful tourist attractions but for their tasty food.”

Laorence Castillo, a freelance chef and food and beverage consultant, described the event as a remarkable experience for him, saying he was introduced to local ingredients such as asarip flour – a starchy substance extracted from palm trees – and other local delicacies during their market and community hoppings, and carenderia stops.

He said he learned about Leyte’s food traditions and techniques such as pairing boiled root crops with meat dishes and using coconut milk in various ways.

“Most admirable is how the people revive their food heritage after the widespread devastation of Yolanda (Super Typhoon Haiyan) a decade ago. Sobrang saya ko sa inisyatiba at excitement ng mga local cooks na ibahagi ang kanilang mga lutuin sa community cooking workshop (I am so happy with the initiative and excitement of the local cooks to share their dishes in the community cooking workshop),” he said.

Super Typhoon Yolanda devastated many areas in the Philippines, causing widespread destruction, loss of life, displacement of communities, and significant damage to infrastructure and livelihoods in 2013. It was one of the most powerful typhoons to ever hit the country in recent years. – Rappler.com

Gerardo C. Reyes Jr. is a community journalist at Palawan Daily News and is an Aries Rufo journalism fellow of Rappler for 2023-2024.

In this episode, Kitchen 143 host Michelle Aventajado of Momma ‘N Manila heads to Market Market in Taguig for some specialty Japanese dishes from Botejyu. Joining her are Vice President & Chief Operating Officer of Botejyu Japan chef Kazunori Kouyama and Drei Francisco, Botejyu Philippines’ Marketing manager.

Visit our Instagram page to get a chance to win one of five gift certificates worth P4,000 from Botejyu!

Bookmark this page to watch Kitchen 143 live on Tuesday, March 5, at 8 pm. – Rappler.com

Makati City’s Crosta Pizzeria has been ranked second among the 50 best pizzerias in the Asia-Pacific area for 2024, following its September 2023 inclusion among the 100 best pizzerias in the world, where it ranked 54th place, alongside Amado Fores’ a mano in 96th place.

Crosta was co-founded in 2017 by Ingga Cabangon Chua and Thomas Woudwyk, and is currently directed by head chef Yuichi Ito, who bagged 2024’s special award of Pizza Maker of the Year 2024 – Ferrarelle Award.

The Italy-based pizza guidebook awarded the best pizzeria spot to The Pizza Bar on 38th in Tokyo, Japan, which is known as the smallest pizzeria in the world with a seating capacity of only eight. In third place after Crosta is Tokyo’s RistoPizza.

The Pizza of the Year is the Provola e Pepe at Fiata by Salvatore Fiata in Hong Kong, while Performance of the Year 2024 – Robo Award goes to Spacca Napoli in Seoul, in South Korea, directed by Giulio Lee.

The first 13 winners in the 50 Top Pizza Asia – Pacific 2024 list are automatically in the running for this year’s top 100 Best Pizzerias in the World, which will be announced in Naples on September 10.

Makati’s a mano also received a special award this year: the Best Pasta Proposal 2024 Pastificio Di Martino Award.

In May, Crosta Pizzeria and a mano, along with Wild Flour Italian, booked spots in 10th, 15th, and 35th place, respectively, for 50 Top Pizza’s list of the best pizzerias in the Asia-Pacific for 2023. Chef Yuichi’s Cherry Culatella Pizza was awarded The Best Pizza award then.

These three Metro Manila establishments were also part of the 2022 edition of the same list, with Crosta Pizzeria in 32nd place, Wild Flour Italian in 38th place, and a mano in 48th place. – Rappler.com