Restaurants / Bars

What We’re Loving Now: Burrata from Gino’s Brick Oven Pizza

June 29, 2019

Gino’s Brick Oven Pizza has always been one of those restaurants that I’ve been so eager to try, but the distance of its flagship store in Katipunan came up as an excuse to “try it next week”. That “next week” never came since Jutes Templo, owner of Gino’s Brick Oven Pizza, decided to open a branch in Salcedo, which trumped all my excuse cards, and made me pencil it in my calendar.


Their homemade Burrata, whose recipe Jutes claims to be taken from YouTube and tweaked slightly, frequently shows up in my Instagram feed at least once a week, peppered with swooning comments and raves from those who have taken a bite out of this illustrious hunk of white cheese.


Gino’s Burrata is served fresh and whole, still retaining its tied-up tip while chilling. Served on a small plate caprese-style, Gino’s Burrata is a perfect example of how rigorous focus on a simple dish can surpass even the most complex ones. The surface is gummy and bouncy to the touch, the way fresh mozzarella is, but a light slice on the side sends cream gushing out like an avalanche of thick, white curd, and ending in a buttery mess.


It has strong milky flavors that are further enhanced by the other ingredients rather than overshadowed—evidence of a well-prepared cheese. True enough, Gino’s Burrata deserves all the applause and attention it’s been receiving from the food-loving folks. Definitely not overrated.

Gino’s Brick Oven Pizza
Bautista Street, Salcedo Village,
Makati City

Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

7 comments in this post SHOW

7 responses to “What We’re Loving Now: Burrata from Gino’s Brick Oven Pizza”

  1. charissetan says:

    Oh this looks so good.

  2. Lara says:

    no offense but where’s lars, addi and the others? I miss the old pepper team, mikka!

    • Adrian De Leon says:

      Hi there. I can’t speak for the others, but I’m personally loving the current direction of content. The new articles might not be as edgy and silly as before, but they’re definitely more useful and informative. It takes significantly more time, resources and effort to research, produce and write the current crop of long-form articles and lists. That would not have been possible with the old team, as most of us were only part-time contributors.

      Oh and fun fact, our traffic has never been higher than they are right now. I think that’s proof that the new content is indeed worthy of more eyeballs. Hope you understand! 🙂

      P.S. I do miss some of the crazy stuff I used to write, and I hope to submit one soon. Hi old team, if you’re there, I hope you’re feeling the itch and are looking to pass something hilarious too. ;D

      • Lara says:

        thanks for the reply! i actually appreciate the new team’s effort to produce more informative articles since they give a new perspective on food and food choices. I just really miss the quirky, funny yet brilliant articles by which is known for. I mean why eliminate what made you on top, right? As an avid reader of this blog I just want the balance of the new and old stuff especially posts that interact and resonate with the readers. 🙂

        • Adrian De Leon says:

          I’m sure there’ll still be more of those coming soon, just not on the same frequency as before. Creating great content takes a lot of time, whether it’s for an investigative article or for a fun, silly piece. I’m optimistic they’ll find a way to balance that out eventually. 🙂

  3. Punky says:

    wow! surely looks like a winner

  4. muirwoods says:

    No offense, but me too. The articles aren’t as edgy and fun as they used to be.

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on