Karlo Pacana
Pizzeria Michelangelo: Italian Restaurant in Cebu City
HELLO STRANGERS!
We’re off for an authentic Italian experience in Cebu, Pizzeria Michelangelo. Named after one of the greatest artists of the Renaissance, all items on their menu are comparable to artworks masterfully and creatively prepared by a maestro, in their case is their executive Italian chef, Massimo. He sees cooking not as a job but as a passion, a mission to acquaint Cebuanos with a little taste of Italy, to be more specific, of his hometown in Palermo, Sicily.
Pizzeria Michelangelo Facade
Here are three other reasons why you should check out Pizzeria Michelangelo with family and friends when in Cebu:
1. Hands-on Service and Customer Interaction
It is said that in Italy, you never eat alone. Such is the similarity among Filipinos and Italians on our close family ties. When we arrived at the pizzeria, we were immediately entertained by the staff and asked if we’d love two glasses of their house wine (Php300).
Bar
Wine racks
Venue for Plaka Night
Interior artworks
Special mention to Reziel who was very attentive to our needs and unceasingly answered all our queries. Since it was my first time to the place, I decided to take a look around the vicinity. Massimo went out of his way to take me on a quick tour of Hola España Deli and Bar, with which he was also managing, to have a taste of their imported ham and three types of cheeses (pontina, bel paese and nanchego) used as main ingredients to their dishes, a new and interesting experience if you’d ask me.
Deli
Back inside and still no idea what to order best, we asked Massimo to delight us with the crowd favorites, with which he willingly obliged and personally cooked for us.
One of Michelangelo’s masterpiece
See through glass
The @kingofsinulog with chef Massimo
The executive chef at the kitchen
2. High Quality Imported Meats, Cheese and Ingredients
Be warned, expect only fresh meats and organic ingredients when you dine in this pizzeria. Their salami and other meats, cheeses and tomatoes are directly supplied from Italy. Also, they only use extra virgin olive oil when cooking. Massimo also told me a secret, the fitness level of the chef is directly proportional to how great he cooks. Got it?
Appetizer
For our Antipasti, we had Panzerotti (Php300), a fried calzone with anchovies in it. It was a bit salty to my taste but I guess the purpose of an appetizer is for you to salivate, right? Laughs.
Traditional Carbonara
For our Spaghetteria, we had Carbonara Traditional (Php260), a pasta made with bacon, egg yolk and parmesan cheese. It was my first time tasting a Carbonara without cream but was surprised to how flavorful it really was. Chef Massimo said that this dish, though only with three ingredients, needs exceptional technique in its preparation.
4 Kinds of Toppings
For our Pizzeria, we had 4 Stagioni (Php360), a 15-inch pizza with parmesan cheese, two slices each of Seafood, Mushroom, Eggplant and Hawaiian. With this, we were able to taste four different flavors. My personal favorite was their seafood pizza. It was really good!
Hazelnut Gelato
For our Dolci, we had two scoops of their very own Hazelnut Gelato (Php180). When I tasted it, I just can’t stop smiling for no reason. It was in itself very delectable and heavenly!
Menu
Pizzeria Michelangelo Menu
3. Highly Recommended and Multi-Awarded
Recognized by SunStar, Lianorg, Looloo, Q Asia and TripAdvisor, surely I am not just one satisfied customer who’ve been to Pizzeria Michelangelo. This is clearly the result of good management and customer relationship. With new specials every month, extensive wine selection and the one and only Plaka Night event in the entire Philippines, what more could you ask for?
Awards and citations
Enjoying authentic Italian cuisine
Overall, my entire experience in Pizzeria Michelangelo was truly remarkable and I’ll surely be back for more. So, what are you waiting for? Come and visit the place and have a good time. I know I did.
Together, let’s FIND THE OTHERS at kingofsinulog.wordpress.com. Later strangers!
