James and I were so happy to discover this new restaurant. It opened late last year but we only noticed it recently, maybe because they had just renovated the Petron in Dasma and somehow it seems brighter now.
And we met the owner and chef, Massimo! He looked so familiar, then we found out he was the chef of Mi Piace at the Peninsula Hotel! And now he is on his own. More power to you Massimo!!
The menu is short and simple but everything looked so good
I loved my salad Insalata Dello Chef. YUM!
Pizza Altaglio ( Square pizza ) – Massimo told us that this is Italy’s version of fastfood pizza by the slice sold in the streets
First time for us to see pasta served this way! And it was very very good! He makes his pastas fresh and that is their specialty. You can peep through the kitchen and watch them make the pasta!! We are looking forward to trying the other pastas!
Seafood Marinara Tagliollini – James loves seafood pasta and this was perfect for him and we liked the black pasta noodles
Semifredo orange with chocolate sauce
He sells some Italian items in the restaurant as well so you can take them home
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Grazie mille! Thank you for this wonderful blog!!! we truly appreciate it and we are so happy that you enjoyed your dining experience with us! Ci vediamo..hope to see you again at Va Bene!
I hope you dont mind us sharing the link to this page on our facebook wall… Once again, Thank you!
Ciao,
Carolyn Veronesi
Proprietor
I’m not sure, but I think this is the same chef that had a hole-in-the wall place somewhere along Ortigas Ave in Valencia QC years back? It only had about 10 seats and he cooked dishes based on whatever ingredients he had right there and then. No menus. That must have been about 12-13 years ago (when I was in college). I wonder if it’s the same guy.
Ana, you must be referring to Pasta Pilato which was owned and manned by another wonderful Italian chef, Eric Pilato. We used to go there almost every night. I understand he is now in the U. S.. I really miss his friendliness and of course his yummy concoctions.
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