Local Fresh Pasta Favorite Va Bene Opens Its Second Branch in BGCSeptember 3, 2014
Va Bene Pasta Deli, one of the first Italian restaurants to offer handmade pasta in Manila, has just opened its second branch at Bonifacio High Street’s Central Square. They have been running under soft opening since August 16, 2014 and will have their grand launch either on September 8 or 9. Va Bene Pasta Deli opened their first branch at the Petron Gas Station near Dasmariñas Village back in June 2010. Since then, they have been serving quality handmade pasta to the Makati crowd.
Va Bene’s second branch continues to serve items from their original menu back in 2010. There are hot and cold appetizers like the Involtini (PHP 450) to the filling yet light flavors of the Polipo (PHP 450), a salad made of thinly sliced braised octopus, semi-dried tomatoes, olives, arugula, lemon dressing, and oranges. This salad is a harmonious play between sweet and tart, and the octopus slices don’t overwhelm because of their thin sizes. Pasta options on the menu are diverse enough for all types of preferences: the ravioli pasta includes the ricotta eggplant tortellini (PHP 390) and Crab Tortelloni (PHP 450). Pasta Lunga or Long Fresh Pasta offers include Pappardelle (PHP 450), a tempting dish of 12-hours braised lamb shank with Italian sausage, semi-dried tomatoes, and black olives.
Taguig residents can come over to enjoy Va Bene’s signature dish: the Black Ink Tagliolini. In this pasta, black ink adds a subtle earthiness, and the marinara and creamy tomato sauce wrap around the tagliolini. The mixed seafood includes squid, fish, and shrimp. The seafood variety immediately fills the stomach, but the tongue keeps craving more of the pasta’s play between sour and creamy. If you’re not a fan of squid ink, customers can opt for the olio style pasta instead. Unlike other Italian restaurants, you are free to choose the kind of pasta you want with your order: fetuccini, tagliolini, linguini, capellini or angel hair, or pappardelle. The handmade pasta is made with Semola and Farina Tipo “00” flour. Chef Massimo Veronesi explained that combining both these flours gives the pasta more bite, but their portions really depend on the situation.
Moviegoers can enjoy the Pizza al Taglio or square pizzas in the restaurant or can take it out to bring to the cinemas. These square pizzas are exclusive to the Bonifacio High Street Central Square branch. Pizza options include the Massimo (PHP 170) that’s made of mozzarella cheese, capers, black olive, Italian sausage, prawns, capers, and ricotta, and the Boscaiola (PHP 210) that’s made of taleggio cheese, mushrooms, truffle pesto, ricotta, and Parma Ham.
Customers can end their meal with the Lemon Tart (PHP 220), which is served with coffee ice cream and figs compote. The lemon tart holds well together and the coffee ice cream balances its sourness. The fig compote is sweet on its own and makes its other two companions taste even better. This dessert is best paired with a shot of espresso or a cup of cappuccino.
Va Bene’s BHS branch may be on soft opening, but Chef Massimo’s wife and the deli’s Proprietor Carolyn Veronesi said that they’ve had a full house on weekends. Both regular customers to this restaurant and curious eaters will be grateful for Va Bene’s accessibility in Bonifacio High Street.