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00:00How-how-how ko ngayon ng isa sa kinikilala na best pizza sa mong mundo at pa sa episode na
00:05to.
00:06Hahanapin natin ang mga best pizza sa Metro Manila. Kaminiintay natin.
00:10Tura!
00:13Ginawa kong aking mabuting pananaliksik kung saan niya ba matatagpuan ang mga best pizza sito sa Metro Manila.
00:18At sa video na to, samaan yung puntahan ng ilan dito.
00:25Wala sa laging viral at award-winning na pizzeria.
00:27Ano po yung difference na mag-work sa ganong klaseng pizzeria compared dito sa Pilipin?
00:32That's a very good question because...
00:34Laging sold out ng New York style pizzas.
00:36Why do you think jabronis should be in the category of the top pizzas in a Metro?
00:40I mean for me, I think pizza is very subjective.
00:43At hanggang sa isang authentic Italian pizza na kinikilala sa buong mundo.
00:46100% quality of all product because we use all Italian products.
00:52Pero bago natin puntahan lahat yan, e sumagi na ba sa isipan ninyo kung ano nga ba pinakamatandang pizza shop
00:58sa Pinas?
00:59Aba, haw-haw ako ito ngayon.
01:01At sisimulan natin sa isa sa pinakamatandang pizza shop sa buong Pilipinas.
01:06Heto ang 3M Pizza.
01:073M Pizza is a classic, pioneering Filipino legacy pizza and pasta brand established in 1969.
01:13Widely recognized as one of the very first truly Filipino style pizza.
01:16At ngayong 2026, e meron silang all over 24 branches sa Pinas.
01:20Kilala ang pizza nila na very Filipino palit.
01:23Known for a thin, crispy crust, and unchanging sweet and tangy tomato sauce.
01:27At umorder ako ng tatlo sa mga 1969 OG flavors nila.
01:31Tulad ng ham and cheese, Hawaiian, and beefy sauce pizza.
01:34Okay, so let's start sa kanilang ham and cheese.
01:37So ito pa, solo to.
01:38Kita mo, ito yung kamay ko.
01:40Look at the difference.
01:41Ito ang aking kamay.
01:42Ito medyo malaki kamay ko.
01:43Ito yung pizza natin.
01:44Solo lang siya.
01:44So, meron dalawang piraso, dalawang slice ng ham.
01:48Yung cheese natin.
01:49Let's take a bite.
01:50Cheers.
01:53This is highly satisfying.
01:56Quality, syempre, huwag mo tingnan yun.
01:58This is more on nostalgia.
02:01More on the, how do you say this?
02:03Very homey vibes.
02:05Una sa lahat, ito yung pizza na very one-dimensional.
02:08It's like all toasted na malutong.
02:10And then the flavor, tomato sauce, matamis.
02:14Para siyang Filipino-style ketchup.
02:16Yung melted cheese natin nandun.
02:20Yung ham, yung krotina.
02:23Hop.
02:23Next, ito yung ating classic Hawaiian pizza.
02:28So may pineapple tayo dito.
02:29Alam mo, mag-i-anis ako.
02:31I'm not a fan of Hawaiian or pineapple sa pizza.
02:35Pero I think, isa yung triemps na nagpauso nito.
02:37Very Filipino.
02:38Try natin.
02:38Cheers.
02:43I think it's more on the texture of the bursting juices.
02:51Doon sa fruity flavor ng pineapple.
02:53Kung baga, parang nakokomplement lang yung pagkasavorin ng pizza.
02:56Pati yung tamis ng pineapple.
02:58Okay, next.
03:00Ito yung pinaka premium natin.
03:02Ito yung 1969 beefy sauce pizza.
03:06Para sa ating beefy sauce pizza, ang dough ay lalagyan ng classic Filipino-style pizza tomato sauce.
03:11Add some grated cheese, a lot of ham, and then unequally spots of their beefy sauce.
03:15Toss it to the oven, slice it, then boom, ready to eat.
03:19So makita mo, may bell pepper, may ham, may barang beef, giniling tayo sa gitna, and then the very classic
03:27cheese.
03:27Tignan natin.
03:31Yung beefy sauce niya, parang sauce na spaghetti, parang Filipino spaghetti, madamis-namis, masibuyas.
03:39Ang galing.
03:40Sarap.
03:41Alam mo, nakako to, ano?
03:42I mean, we will visit some of the best pizza shops dito sa Metro Manila.
03:46Pero naisip ko, ba't natin hindi simulan?
03:48Kung saan nagsimula?
03:49Yung pizza sa Pinas.
03:50Pero dito pala lang sisimula yung food trip natin, pare.
03:52May maibang pa tayong pupunta ng pizza shops sa Metro Manila.
03:55Pursita yung next pizza natin.
04:00If you're a pizza lover and maybe a social media savvy, marahil dumanas sa feed mo ang Crosta Pizza.
04:06At matatagpuan niyan dito sa Makati kung nasaan tayo ngayon.
04:09Chef Yuichi, grapito nung po.
04:10Nice meeting you.
04:11Nice meeting you.
04:12Alip the man himself, Chef Yuichi.
04:14An award-winning Japanese Filipino executive chef and pizza yolo.
04:18At ang creative mastermind behind Crosta.
04:20Gusto ko lang tanong, bakit kapag tinatakel yung best pizzas in Manila,
04:25bakit karamihan Crosta yung tapong main?
04:27Well, first of all, aside from the awards that we have,
04:30I think it's mostly about the distinction that we have that separates us from other pizza stores.
04:36I think like what we offer inside our store, it's basically a pizza for everyone.
04:43We have Detroit, we have Sicilian, we have the rounds and we have the things.
04:47Crosta is a critically acclaimed, innovative Filipino pizzeria in Metro Manila.
04:51Kilala for its world-class, evolving sourdough, and specialty-style cross pizzas.
04:56And they're always recognized as one of the prestigious top 50 best pizzas in the world.
05:00Specifically, interesting sa akin yung work in Japan, like Japan pizzeria.
05:06Ano po yung difference na mag-work sa ganong klaseng pizzeria compared dito sa Pilipin?
05:10That's a very good question because, basically, Italian food revolves around ingredients.
05:16And being in Japan, as I always tell my staff or my subordinates,
05:22I think it's like a cheat code for chefs because you basically have all the good ingredients around you.
05:29And you're like the choreographer where you just make them dance, you make them shine in their own ways.
05:40Comparing it to the Philippines, it's quite difficult because here you need to source straight from the farmers,
05:47straight from the fishermen, straight from the producers to be able to actually get the same quality of what you
05:52can get in Japan.
05:54And then second, I think it's the competition around you that kind of pushes you to become even better.
06:02Because if you don't actually push, you basically become one of the guys who's just, you know, there to be
06:09able to make something.
06:10Japan has earned a reputation for having some of the world's best pizzas.
06:14Due to an obsession with craft, meticulous training, and a unique evolution of Neapolitan style.
06:19And with Chef Yuichi's experience sa isang prestigious pizza shop sa Tokyo,
06:22dinadala niya ang Japanese way of making pizza dito sa Crosta.
06:25For a pizza, do you think is it more important, is it technique-centric or ingredient-centric?
06:33For a pizza?
06:33For a pizza.
06:34That's a very good question.
06:36Even if you say that the technique is there when you don't have good ingredients, then, you know, suffer.
06:42You're not the best.
06:44If you have great ingredients, then you don't have the technique, you're not the best.
06:48So I think the way I see it is for you to be, you know, the best, is to have
06:52both technique, of course, the ingredient, and of course, the theme as well.
06:57The distinct feature about Crosta is they're using sourdough.
07:00Pero bakit nga ba?
07:01Sourdough has its natural fermentation that creates a superior flavor and aroma, a lighter crispy texture, and easier digestion than
07:09commercial yeast.
07:10At dito sa Crosta, ay ginagamit nila ito sa lahat ng kanilang pizzas.
07:19At narito na ang iba't-ibang creative outrageous pizzas natin dito sa Crosta, kung tayo paligoy-ligoy pa, diretsyo na
07:26tayo dito.
07:27Pangalan pa lang, it's very unique, laminated pizza with pepperoni.
07:31A laminated pizza combines a crisp, airy structure of laminated pastry with Roman-style pizza, often using folded fats like
07:38lard or butter, to create a shattered, crispy, flaky layers.
07:41So with the laminated dough, add the tomato sauce, cheese, olive oil, and toss it to the oven.
07:46Once baked, ay pwede mo na-add ng generous amount of pepperoni.
07:49Then boom, back to the oven.
07:54It looks like a volcano na merong lava sa gitna, sobrang highlighted nung pagka-red.
08:00Sabi natin medyo orangish dal sa pepperoni and tomato sauce.
08:03Alam mo, visually, manipis siya, pero parang halatang kapag ginawa ka mo palang, alam mo malutong na.
08:09And di makita mo yung pepperoni natin, naka-cup siya, so parang siyang naka-rice.
08:19Oh, wow!
08:21Anong masarap dito, Paps?
08:23Yung texture ng pizza natin.
08:27It's crispy, ma-airy siya.
08:30At sa same time, parang siyang may crumble sa bibig mo.
08:32And then, I have to give props dun sa pinakasimpling sauce natin.
08:37Just a fresh, sour tomato sauce.
08:38And then, this one, yung pepperoni cups natin, usually kasi, ang pepperoni sa pizza may konting lutong, medyo toasted siya.
08:47This one may konting muya siya, at nalalasaan mo yung tabahan niya.
08:53Okay, next.
08:53Isa ito sa mga specials dito sa Crosta.
08:56Meron tayo ditong lasagna.
08:57Look at this.
09:00Next, our lasagna pizza.
09:02It's just how a lasagna was structured.
09:04Layer of bolognese, bechamel, and parmesan.
09:07Then, instead of pizza sheet, ay gumagamit silang Detroit dough na meron sila.
09:11Then, lalagyan ng cheese on the side na parang cheese wall.
09:13Then, ready to bake.
09:15After that, pwede na i-garnish ito with pepper, parmesan,
09:20and basil.
09:25Visually, ha, chewy.
09:27It looks like lasagna.
09:29But, again, yes, it's lasagna.
09:31Pero, pagkakaiba niyan,
09:33so makita, meron cheese wall siya sa gilid,
09:35which is yan yung kukuni natin.
09:36And then, once you excavate sa loob,
09:41nandun yung pinaka-cheese natin,
09:43yung karne natin ng lasagna,
09:45and then, what should we do?
09:47I should eat this.
09:48Cheers.
09:54Oh, wow.
09:56I must say, that's really heavy.
09:59Ang sabore niya.
10:00Ang galing.
10:00Ang sarap.
10:01Parang kung makain ng pasta
10:03na naka-form sa pizza,
10:05and I just love yung bounciness,
10:08yung pagka-ere ng dough.
10:10Ang galing.
10:11Kung pagkakadakagat mo,
10:13parang siya may hangin.
10:14At the same time, nandun yung cheese,
10:15nandun yung parang pinaka-meat natin.
10:22I wanna try.
10:24Itong cheese wall.
10:29Basically, toasted cheese siya,
10:30na parang nag-caramelaise na yung cheese.
10:32Ang galing.
10:36Last one, the classic Morty and Ella.
10:43Morty and Ella is the front runner of crosta,
10:46with the base of mozzarella,
10:47burrata cheese,
10:48and olive oil.
10:49Then, toss it to the oven.
10:55Once baked, add some pepper,
10:57truffle bechamel,
10:59and not one,
11:00not two,
11:01but a lot of mortadela,
11:03or a kind of Italian sausage.
11:05Add some sorciatela for another flavor,
11:07top it with crushed pistachios,
11:08and a final touch of olive oil.
11:22Kumukulog siya labas.
11:23Pops, hindi siya akong defeksyon.
11:24Totoo talaga yun.
11:25Feel ko, kumukulog din
11:27ang loob ng dila ko ngayon sa lasa.
11:29Tatanong niya,
11:29chewy,
11:29ano ba pagkakaiba ng sardough
11:31compare sa normal doon ng pizza?
11:33Para sa akin,
11:34may mas extra texture siya
11:36in terms of chewiness,
11:38maere,
11:39mas marami siyang layers ng lutong,
11:41and then sa lasa,
11:42kahit pa paano,
11:43mas aromatic siya.
11:44And yung ham natin,
11:45just nicely salted.
11:46Yung pinaka-flavoring agent niya,
11:47yung truffle sauce,
11:48a little bit sweet,
11:49earthy,
11:50and then that pistachio
11:50nagbibigay extra texture.
11:53I just love every bite of it.
11:56Kaya siguro,
11:57crosta,
11:58panigurado,
11:59na-curious kayo,
11:59ano ba lasa niyan,
12:00bakit ba siya pinipilan,
12:02bakit ang daming orders.
12:03It's for you to try.
12:04Ito yung mga klaseng pizza
12:05na bawal mo lang marinig,
12:06bawal mo lang makita sa Instagram mo,
12:08kailangan mong tikman
12:09para maramdam yung tunay na experience.
12:10Pero pare,
12:11dito pala nagsisimula yung pizza food trip natin,
12:14may alam ba tayo pupuntahan,
12:15posito yung next pizza natin.
12:26I think we all grew up
12:28having a knowledge
12:29of what New York style pizza is.
12:30At pagdating sa New York style pizza,
12:32ay merong isang pizza shop
12:33na umuusbong
12:34dahil sa kalidad
12:35na kanilang New York style pizza.
12:36Welcome to Jabroni's.
12:38Sir, may ask,
12:39what is Jabroni's basically?
12:41Well,
12:41kilalaanin si Blake and Luis,
12:432 out of 5 friends
12:44who co-founded Jabroni's Pizza.
12:45Jabroni's is a
12:46New York style pizza restaurant
12:48that opened in 2023.
12:50So it's been 3 years
12:51since we opened
12:52and we really focus on
12:54the authenticity
12:56of our New York style
12:57or at least our version
12:58of New York style,
13:00which for us is
13:01thin crust pizza
13:02with a little bit more char
13:04at the bottom,
13:05just a little more color.
13:07And that's really
13:08what we try and go into.
13:09When you say New York style,
13:11ano hap been New York style?
13:12Well, for me,
13:13because I mean,
13:13I grew up in the States,
13:14so for me,
13:16you could go to any corner
13:17and get a slice of pizza.
13:19And usually it comes from
13:20about an 18-inch,
13:22which is basically
13:22the size that we have.
13:23And it's a thinner pizza.
13:25Usually it gets reheated
13:26when you buy the slice
13:27and it gets this nice
13:29crust pretty much.
13:30And it has a bit of a crunch.
13:32So definitely a bit crunchier
13:34and firmer the dough
13:36compared to Neapolitan.
13:37New York style pizza
13:38is an enormous
13:39thin crust triangular slice
13:41that balances a crispy bottom
13:43with soft foldable center,
13:44stretched hand-tossed doughs,
13:46uncomplicated but flavorful sauces,
13:48at anong pazzarela,
13:49and a perfect baked crunch
13:50and chew for the pizza.
13:51Yan ang ilan sa mga pangunahing factors
13:53ng masarap ng New York style pizza.
13:55So for you guys,
13:56what makes a good pizza?
13:58For us,
13:59I guess we've really tried
14:00to focus on the quality of ingredients.
14:03I'm sure you can imagine
14:04when it comes to pizza,
14:06the dough is sort of
14:07more than 50% of it
14:09just because that's really
14:10the thing that's
14:11part of every single pizza.
14:13Besides pizza,
14:14do you serve other dishes here?
14:15So we have
14:16a lot of different things now.
14:17We have mozzarella sticks,
14:19buffalo wings,
14:20we have fridges
14:22which are basically
14:22like mojos
14:24from Shakey's.
14:26And then,
14:27now we just released
14:28the last month
14:29our sandwiches.
14:30So they're only available
14:31right now on BGC.
14:32Why do you think
14:33jabronis should be
14:34in the category
14:34of the top pizzas
14:36in the metro?
14:36I mean, for me,
14:37I think pizza's very subjective
14:38if I'm gonna be honest.
14:39So I don't personally think
14:42that our pizza
14:44is better than,
14:45let's say,
14:45anyone else.
14:46But I think that
14:47we fill a certain
14:50niche
14:50that wasn't really
14:51here in Manila before.
14:53And I mean,
14:54we take a lot of pride
14:55in all the ingredients
14:56that we source,
14:57everything that goes
14:57into our dough.
14:58I mean,
14:58our dough alone,
14:59it took us maybe
15:00a year and a half
15:01just to come up
15:02with the dough recipe.
15:03So for us,
15:04we take a lot of pride
15:04in the product
15:05that we put out.
15:06So if people like it
15:07and say that it's
15:08one of the best
15:08in the metro,
15:09then that's great.
15:13All of their pizza
15:14starts with the
15:15hand-toast dough.
15:16As isang one-hook pizza,
15:17you can have two flavors
15:18with the base of the sauce,
15:20alato,
15:21mozzarella,
15:23and of course,
15:24the proteins.
15:25Toss it to the oven.
15:29Base it with garlic oil.
15:31Then,
15:32you can slice it.
15:34And on this table,
15:36we have four flavors.
15:37The vodka roni,
15:38the white or truffle base,
15:39smear,
15:41and their buffalo.
15:42And bukod sa pizzas,
15:43meron din tayo dito
15:44ang kanilang
15:44iba-ibang bestsellers.
15:46At ito na
15:47ang iba-ibang
15:47New York-style pizzas natin
15:48dito sa Jabroni.
15:50Simulan na natin
15:51yung food trip.
15:51Mga pops,
15:51may mga appetizers
15:52din sila.
15:53May mozzarella sticks,
15:55potato wedges,
15:56buffalo.
15:57Ito,
15:57try ko yung bagong
15:58sandwich nila.
15:59Ito yung
16:00vodka parmesan.
16:01O,
16:01vodka parmesan.
16:02Alam ko pizza to,
16:03pero,
16:04alam ko pizza episode to,
16:05pero,
16:05try na rin natin.
16:06Cheers.
16:09Ayun lang,
16:09isa pa.
16:15So,
16:16basically,
16:17much thick chicken
16:17cutlet,
16:18may spices,
16:19may parmesan,
16:20and then,
16:21yung pinaka-fresh
16:21tomato sauce.
16:22Sarap.
16:23Pero,
16:23punta tayo sa mga pizzas
16:24nila,
16:24wanna-try first.
16:26Let's go with a classic.
16:27Ito yung ating
16:27vodka roni.
16:29So,
16:29alam mo mo,
16:30ang distinct feature talaga
16:31ng New York style
16:33is yung kalakihan niya.
16:34Diba?
16:35So,
16:35tikman natin.
16:36Cheers.
16:42Manipis.
16:43There's a crunch.
16:45There's the garlic oil
16:46na nagpapalata.
16:47And then,
16:48that crunchy
16:49thin pepperoni.
16:50Try natin tong the white.
16:52So,
16:52makikita mo.
16:53So,
16:53parang siyang truffle base din.
17:00If you like truffle,
17:01you will like this.
17:02Sweet.
17:04Earthy.
17:05Mastering flavor na doon.
17:06I think that the distinct
17:07feature ng jabronis
17:08is yung texture
17:10ng pizza nila.
17:11Palatang New York style
17:12pizza sa Pilipinas,
17:14medyo doughy
17:15at chewy.
17:15This one,
17:16I mean,
17:16may konting chewy na siya,
17:18pero it's more on
17:19yung lutong niya.
17:20May crisp siya.
17:20So,
17:20makita mo dito.
17:22For example,
17:23may konting bubble siya.
17:24O may konting air eh.
17:25Meaning,
17:26may extra crispiness
17:26ka malalasahan.
17:27Okay,
17:28next,
17:28try natin tong smeared.
17:31So,
17:31cream cheese based siya.
17:35Alam mo,
17:36ito yung pizza.
17:36Kung yunwari,
17:37dumating yung mga kaibigan mo,
17:39sino-priced ka,
17:39nagulat ka na doon sila,
17:41wala ka ma-order.
17:42Parang ito yung perfect
17:43na pang bonding.
17:44Like,
17:44malalaki.
17:45Isang serving,
17:46like,
17:47medyo busog ka na.
17:47I mean,
17:48favor-wise,
17:49okay,
17:49catch ko bakit siya,
17:50like,
17:50pinipilahan.
17:51Sa muli ito,
17:52sa south,
17:52usually,
17:53hindi madali siya ma-sold out.
17:54So,
17:54I think,
17:54nagigits ko na
17:55ang New York style pizza,
17:57hindi siya bago sa Pilipinas,
17:58sa Metro Manila.
17:59Pero I think,
18:00they did a great job
18:01na para matakas yung quality
18:02ng New York style pizza.
18:06Ito yung isa pa.
18:07Ito yung chicken buffalo.
18:13Mmm.
18:14Okay,
18:14sarap.
18:15There's a sour kick,
18:17buttery,
18:18may asim siya,
18:18medyo tangi siya.
18:19Basically,
18:20yun yung buffalo sauce.
18:21And then,
18:22yung pinaka-protein mo,
18:23is yung parang
18:24sutai chicken.
18:27Pops,
18:28apat na pizza yung flavor
18:30natin,
18:30pero,
18:31akong palagpasin.
18:32The Popeyes or spinach,
18:34tikman na rin natin.
18:38Parang ito lang yung spinach pizza
18:41na more on,
18:42mas spinach talaga siya
18:43kesa sa cheese.
18:44Like,
18:45parang last yung-last yung
18:45parang herb flavor
18:46ng spinach.
18:47Pero,
18:47Pops,
18:47di ba natatapos yung pizza food trip natin?
18:49May isa pa tayong pupuntahan
18:50na sinasabing,
18:50one of the top pizza
18:52hindi lang sa Pilipinas
18:53pero maging sa buong mundo.
18:54Pops,
18:54ito yung next pizza natin.
19:04Ang bansang Italia
19:05ay kung saan talaga
19:06nagmula ang pagkain pizza.
19:07Pero ang tanong,
19:08sa dinamin-damin
19:09ng pizzeria sa Pinas,
19:10ano nga ba talagang
19:11isang authentic
19:12Neapolitan's pizza?
19:13For a last pizza stop,
19:14let's visit another pizzeria
19:16that has numerous awards
19:17and part of the top pizzeria
19:19in the world.
19:19Welcome to Amano.
19:21Sir,
19:21first question,
19:23what's something special
19:25about the pizza of Amano?
19:26Kilalali si Chef Stefano,
19:28an internationally acclaimed,
19:29award-winning
19:29Italian pizza master and chef.
19:31He is best known
19:32as the owner
19:32of the renowned pizzeria
19:33located in Tuscany, Italy,
19:35which has been ranked
19:36among the top 100 pizzerias
19:37in the world.
19:38And now,
19:39he is the executive pizza chef
19:40of Amano.
19:41Pizza of Amano
19:42is one Napolitan-style pizza
19:45and it's special
19:46because guarantee
19:48our customer
19:49100% quality
19:52of all product
19:53because we use
19:54all Italian product
19:55and guarantee
19:58the characteristic
20:00of a real
20:01Napolitan-style pizza.
20:04When you say
20:04authentic Italian pizza,
20:06how do you define it?
20:07For me,
20:08the authentic Italian pizza
20:10is when you use
20:11an Italian brand
20:12for garnishing
20:13your pizza
20:14and for crating
20:15your topping
20:16and when
20:18your dough
20:21is a dough
20:23with a typical
20:25Italian recipe.
20:27Napolitan pizza
20:28is a traditional
20:28round pizza
20:29from Naples, Italy,
20:30known for its soft
20:31and foldable center
20:32with a puff-it-sard cross.
20:33At dito sa Amano,
20:35they are the champion
20:35on making the best
20:36Italian pizza
20:37not only in our country
20:38pero maging
20:39sa buong mundo.
20:40Amano is
20:41one of the best
20:43Asia-Pacific
20:44Asia-Pacific
20:45pizzeria
20:46and one of the best
20:48in the world
20:50of pizza.
20:52So,
20:52this year,
20:53we are 48th
20:55position
20:56in a ranking,
20:57world ranking,
20:58in 50 top
21:00best pizza.
21:01I've done my research.
21:02You're a famous
21:03and world-renowned chef,
21:04one of maybe
21:05the best
21:05or top
21:06pizzaeolo,
21:07am I right?
21:08What makes
21:09a good pizza?
21:10For me,
21:11pizza start
21:13by the dough
21:14and
21:15when you're
21:17making a good dough
21:18with a good recipe
21:20and after
21:22you cook perfectly
21:23this pizza
21:24and you complete
21:26with a
21:27very, very,
21:28very good
21:29product
21:30and healthy
21:32product
21:33and
21:34Italian
21:35product,
21:36usually the pizza
21:37exit perfect.
21:39Amano uses
21:40sa high-quality
21:40imported
21:41Italian
21:41Caputo
21:42tipo
21:42which is a flour
21:43to hand-make
21:44their pizza dough
21:44fresh every day
21:45including their
21:46imported high-quality
21:47ingredients
21:47and even their
21:48oven is from Italy.
21:53Okay,
21:54pops ito na.
21:55Ating iba-ibang
21:56pizzas,
21:56Italian pizzas
21:57dito sa Amano.
21:58So,
21:59meron tayong
21:59dishes dito
22:00nang medyo
22:01somehow
22:01Filipino twist na rin.
22:03Pero start natin
22:04sa strasatela.
22:05Ito yung favorite
22:05ni Chef Stefano.
22:09strasatela
22:10is a kind
22:10of premium
22:10mozzarella cheese
22:11at itong unang
22:12pizza na titikman natin.
22:13It all starts
22:14with their
22:14hand-tossed dough
22:15then pour the
22:16fresh tomato sauce.
22:17Sprinkle some
22:17olive oil
22:18then toss it
22:19to the brick oven.
22:25Add a scoop
22:26full of strasatela
22:26then add the basil
22:27for the final touch.
22:30Grabe no.
22:31Alam mo,
22:31una sa lahat,
22:32yung feel is
22:33ng pizza dough.
22:34Ang airy niya,
22:35pops.
22:35And sobrang
22:36airy.
22:38Sige,
22:38kuha tayo.
22:39Grabe.
22:40Ito na yung pizza
22:41na sobrang
22:42bigat
22:42nung cheese.
22:43Yung yung
22:44nagpapabigat
22:44sa kanya.
22:51Oh, wow.
22:54Oh, wow.
22:56That's
22:56divine.
22:58Sobrang creamy
22:59niya.
23:00Milky
23:01na good way.
23:02And then yung
23:02tomato sauce natin,
23:03it's definitely
23:04not sweet.
23:04It's more on sourness.
23:06Yung juices niya.
23:07Yung freshness niya.
23:08And then,
23:08let's go to the texture
23:10ng pizza dough.
23:11Ang light niya lang,
23:12manipis,
23:13maere,
23:14and then same time,
23:15yung konting chewiness
23:15and konting lutong.
23:17Pero doon lang
23:17nagulat
23:18na pagkagat mo,
23:22ito na yung pizza dough.
23:23Ang nasasabi kong
23:23ang nalimadurong
23:25sa bibig mo.
23:25For the carbonara pizza,
23:27it starts by adding
23:28mozzarella,
23:28then the huge slices
23:29of pork jowl.
23:32Cross it to the oven,
23:34then after being baked,
23:35ilagay na
23:35egg yolk sauce.
23:37And of course,
23:38finish it with
23:39some cheese.
23:40This one,
23:40innovation na rin siya.
23:43Look at this.
23:45Eka lang,
23:46sayang naman.
23:46Sama natin to.
23:48Yung pork jowl natin.
23:56Grabe.
23:57Ang sarap.
23:58Ang galing.
24:00Yung pork jowl,
24:02parang narender na yung fat niya.
24:03So may sarili siyang
24:05pork mantika
24:06na lumalabas.
24:07And then,
24:07the egg yolk
24:08just gives extra creaminess.
24:10So nakakotawa dito,
24:11yung carbonara element,
24:12it's more on the pork jowl.
24:14And it's more on the egg yolk.
24:16Hindi lang makapaniwala
24:16dito yung texture yung pizza.
24:21I mean,
24:23ito lang marahil yung pizza
24:24na masasabi mo
24:25in your mouth.
24:26Lagyo lang
24:26yung konting honey.
24:28And maybe
24:28a little bit of chili oil.
24:35Ang bira.
24:37The freshness of the ingredients.
24:40Yung smoky texture niya
24:41kayo dito sa oven.
24:43Hang sarap.
24:44Like,
24:44no kidding ha.
24:44First time ko sa amano.
24:46And ilang beses ko na itong narinig.
24:48Ilang beses ko na itong napanood
24:49sa mga videos.
24:51Worth it,
24:51pare.
24:52Worth yung paghihintay ko.
24:54This is a Filipino-Italian twist pizza
24:56called
24:56Ilongo Chorizo Pizza.
24:58It starts by adding
24:58the cream and chorizo meat
25:00as the base.
25:00Add some mozzarella chunks.
25:02Add some extra
25:03Ilongo Chorizo meat,
25:04red onions,
25:04at quesong puti.
25:05Toss it to the oven,
25:07then slice it,
25:07then boom,
25:08ready to serve.
25:09Ito,
25:10medyo Filipino na siya.
25:12Oh, nice.
25:13Look at this.
25:14Grabe,
25:15ang bigat niya,
25:15pare.
25:16Nakuha-kuha ta lahat
25:17ng quesong puti
25:17nung isa.
25:18Pekala,
25:19sayang.
25:24Mm-mm.
25:26Sarap.
25:28Grabe,
25:28what a combination
25:29of flavors.
25:30Yung mozzarella,
25:31yung quesong puti,
25:32dalawang dimensyon
25:33ng cheese.
25:34Yung isa,
25:34sobrang kapal.
25:35Yung isa naman,
25:36sobrang creamy.
25:37And then,
25:38that garlicky,
25:39savory chorizo.
25:41Galing,
25:41sarap.
25:42Ang lambot,
25:43ang fragile.
25:44Ang delicate niya
25:45sa bibig.
25:46And then,
25:46all of the combination
25:47of flavors,
25:48yung ingredients,
25:49is just jives.
25:50Para tong
25:51orchestrated
25:52ni Chef Stefano
25:54na parang,
25:55okay,
25:55ito yung magandang musika
25:56na kailang ihain sa akin.
25:57Ganong galing.
26:09Okay,
26:10Pops,
26:10dito nagtatapos
26:11ang ating pizza food trip
26:13dito sa Metro Manila.
26:15Alam mo,
26:15panagurado,
26:16Chewy,
26:17marami kang pizza shop
26:18na hindi napuntahan
26:19na masarap.
26:19Yes,
26:20I know.
26:20I mean,
26:20we have just one day
26:22to roam around.
26:23Yun lang yung napili ko
26:23based sa comment section
26:25sa suggestions.
26:26Again,
26:26maraming salamat
26:27sa mga nag-comment.
26:28Anyway,
26:28Pops,
26:29ang tanong,
26:29ano mga favorite mo?
26:30Alam mo,
26:31isa-isahin ko
26:31sa kada pizza shop.
26:33Una sa Crosta,
26:34I must go
26:35with the lasagna pizza.
26:37Like,
26:37kakaiba.
26:38Para siyang cross-breed
26:39ng pasta
26:40tsaka pizza.
26:40And then next,
26:41sa Jabronis pizza,
26:42I must say,
26:43I love the white sauce,
26:44yung pinaka-traffle pizza nila,
26:46pati yung chicken buffalo.
26:47And then last,
26:48sa Amano,
26:48I'll just go straight
26:50with the strachetella.
26:51Kakaiba yung texture
26:52ng pizza nila.
26:53Yung cheese,
26:53kakaiba din.
26:54It's like one of a kind.
26:55Maraming salamat
26:56sa panunod
26:56si Chewy.
26:57Nag-asabi,
26:57stay safe,
26:58good night,
26:59and goodbye.
27:00Bye!
27:00Bye!