A guy, barely in his mid twenties, dishing out book recommendations with emphasis on Robert Kiyosaki’s craft was not something that I expected. A taste of pizza and pasta at Pomodoro Pizza located in Kapitolyo, Pasig City was what I signed up for.
A glimpse of a humble side street osteria that aims to serve simple Italian fares without breaking the bank is on top of my itinerary. Yet, interesting conversation is a pleasant addition to the feast, more so, when it involves food and book authors that I also read.
To be honest, I am not usually the type who would engage in a
conversation while eating. I prefer exchange of words at the end of a
feast. I want to be in communion with my food, to savor it without
interruption. To let the intricacies of flavor ingrain in my mind as it
play in my palate – I am not the silent type, this is just how I
remember food that I need to write.
But that afternoon was a different story.
But that afternoon was a different story.
Ram, the guy behind this new pizza and pasta place, was beaming with enthusiasm while talking about his food at Pomodoro. In my book, such vehemence rarely goes unnoticed. Although not without a streak of shyness that usually comes with outright acknowledgement of youthful naivety, Ram is gutsy.
Challenge did not present itself in terms of remembering everything I
feasted on although every bite and every forkful were sandwiched in
between conversation. I am not sure what sorcery transpired but instead
of feeling cut in, I associated every stories unfolded right in front
of me to the simple parade of dishes. Surprisingly, I never longed for the quiet moment I usually need when mentally dissecting my food.
Equally youthful but full of courageous intent to do well in the field they have chosen, Mandy, Ram’s partner in
business and in life came a moment later just in time when the feast was
about to start. A lady with slender figure but armed with affluence
knowledge in food, I never doubted that Mandy is of Capampangan descent.
This young couple’s vocabulary consists mostly of food and all
the good things associated with it. My kind of people – I knew I was in
good hands.
Pomodoro’s ambiance mirrors their early and humble venture into food business. Osteria with a humble Pinoy twist, it can be liken to a slightly upscale carinderia more than anything when it first opened. After some renovation however, Pomodoro now exudes an aura of a little restaurant but still not devoid of charm.
Peppered with endearing cliché of a little food nook, Pomodoro sports monoblock chairs, proverbial wooden table covered with checkered cloth, and the band of condiments readily available on the table. Parking can be a tad challenge during busy hours, especially on diner service up to its closing. But on regular days, you may just choose your spot.
Food at Pomodoro are freshly made upon order. Diners can expect a little waiting time decent enough not to make a dent on one’s patience. If you are up for some freshly made pizza and al dente pasta dish, things like this should not matter.
Pomodoro prided itself with their signature Pomodoro sauce which recipe originates from Milan but tweaked to suit Filipino palate. The couple told me that developing their signature sauce was not a walk in the park. Several adjustments were made after several food tasting and exchanged of opinions among them and their helpful friends transpired.
When I got a taste of their Bolognese Pasta (Php119) I deemed that such hard work and perseverance greatly translated on the plate. I am not a big fan of tomato based sauce pasta save for lasagna, but the way I finished the plateful of Bolognese pasta in front me in no time says something a lot. The ground meat that was simmered with the sauce features a push and pull of savory and sweet flavors. The meat added to the filling factor as well as the texture.
When I got a taste of their Bolognese Pasta (Php119) I deemed that such hard work and perseverance greatly translated on the plate. I am not a big fan of tomato based sauce pasta save for lasagna, but the way I finished the plateful of Bolognese pasta in front me in no time says something a lot. The ground meat that was simmered with the sauce features a push and pull of savory and sweet flavors. The meat added to the filling factor as well as the texture.
Aligue dish is not something I take lightly as I no longer welcome daunting mental combat with a physician when dining. Good thing, Pomodoro's Aligue Pasta (Php132) which was said to be hailed from Guagua Pampanga is not the typical variety that aims to assaults one's health. It was the lightest Aligue Pasta I ever had, but that is not to say that it lacks flavor.
Aside from the distinct taste of aligue, a citrusy flavor would ever so lightly presents itself to cut through the richness of the other components. Two rings of squid siting atop the dish contributes little to the taste, but more on aesthetics.
Pomodoro's Pesto Pasta with Italian Chicken (php119) was a welcome break to the vibrant hue of red dishes on the table. Raised in a kitchen that favors cream-based pesto dish (pardon to the purists), it was not a love at first bite experience for me. Rather, this oil-based pesto pasta I deem, is the kind of variant that grows on you. And when you fall for it, it was a great experience nonetheless.
The chicken strips are thoughtful addition that adds flavor and texture to the dish. With a little tweaking it could even stand as a separate item on the menu.
First thing that I love about Pomodoro's pizza is the fact that it is thin crust. I am not a big fan of thick dough as it usually overshadows, if not masks the flavor of the toppings. At Pomodoro, the thin crust strikes a perfect balance that will give you the flavor of the dough, sturdy enough to support the generous toppings.
Pomodoro's Marinara Pizza (Php149/10", Php189/12") is everything I hope my marinara pizza to be. Thin crust generously slathered with their signature Pomodoro sauce, peppered with tinapa fillet, garlic, strips of basil leaves, mozzarella, cheddar, and a secret cheese. The tinapa they used was so good I picked those which are scattered on other part of the pizza and placed it on my slice.
The crispness of the dough that surprisingly does not turned out hard as a card board when it cools down was a clear indication of good quality ingredients. Honestly, I did not expect that I could have this kind of pizza from a very unassuming pizza place. They earned my respect for that.
Rice flour balls foiled with crushed nuts and stuffed with chocolate inside reminded me of a Chinese dessert at a glance. But as I bit into these balls called Cani-late (Php99), I got a little taste of Italy in my mouth. Other variant has yema custard inside instead of the chocolate. Apparently, it is only available during Fridays and Saturdays.
Pomodoro's House Blend Ice Tea (Php40/glass, Php99/pitcher)is not your run of the mill iced tea. Basting of strong tea flavor tempered with sweetness that one expects in a refreshing drinks such as this. They do have other beverages on the menu but what excites me the most is the fact that soon, they will also be serving wine. A bottle of wine with your pasta and pizza on a little side street osteria, what could be cooler than that?
Prior to my visit at Pomodoro Pizza in Kapitolyo, I was void with expectation. Truth be told, a heads up that it is just a humble little restaurant that serves pasta and pizza clouded my mind with less than stellar enthusiasm. But instead, I was greeted with an inspiring young couple that opened their heart and mind to all the knowledge about food business they could muster to carry. And it was charming, inspiring even.
The food served to me only steeled my resolve that these young warriors with their ardent favor to do well in their business will go places.
Pomodoro Pizza
6G San Rafael corner Sta. Rosa Street,
West Kapitolyo, Pasig City
Contact No.: 0927.589.4426
Facebook: /pomodoropizzaph
Instagram: @pomodoropizzaph
E-mail: pomodoropizzaph@gmail.com
