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Brooklyn’s Famed Motorino Pizza Now Open in Manila

Hailed as possibly the best pizzeria in New York City, Motorino has arrived in Manila and has set up shop in Greenbelt 3, Makati. Having also recently opened its second branch in Hong Kong, it seems like pizzerias are slowly mushrooming in the Eastern side of the world.

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With Mozza at the helm of Singapore’s pizzeria scene, and the homegrown Gino’s Brick Oven Pizza responsible for impossible lunchtime queues in Salcedo Village, can Motorino curb the palates of Filipinos who have been so accustomed to thin-crust, thick-crust, and even stuffed-crust American-style pies?

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Motorino’s Neapolitan-style pizzas sport airy, sturdy crusts with molten, soupy centers.

Motorino’s crust is none of the three. Imperfect in shape and sporting a doughy texture with the cornicione (the end crust of Neapolitan pizzas where the air is pushed into) speckled with char from the wood-fired oven—a signature move of Motorino’s—Chef Mathieu Palombino uses the Neapolitan technique with his pizzas, creating airy, sturdy crusts with molten, soupy centers.

Margherita (PHP 595) Tomato Sauce, Fior de Latte, Basil, Pecorino, Extra Virgin Olive Oil
Brussels Sprout (PHP 795) Fior de Latte, Garlic, Pecorino, American Bacon, Extra Virgin Olive Oil
Marinara (PHP 495) Tomato Sauce, Oregano, Garlic, Extra Virgin Olive Oil
Prosciutto di Parma (PHP 695) Fior de Latte, Prosciutto, Pecorino, Arugula, Extra Virgin Olive Oil

Possibly a new experience for Filipinos, I ask Palombino how his observations of Filipinos eating Motorino’s pizzas rally up to validating his daring introduction of Neapolitan-style pizzas in the country. “The good one is when you see them bite into the pizza and…” Palombino holds an invisible pizza slice to his mouth and bites into it—closes his eyes, nods, opens his eyes, takes another bite, closes his eyes, and nods again. “They eat, and they do it, and they eat again,” he enthusiastically tells me.

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“I found Asia very deprived of serious pizza. In a town like this (Manila), there’s room for a pizzeria in every street,” says Palombino.

“I found Asia very deprived of serious pizza. Like Motorino in Hong Kong is the first pizzeria in the history of China!  In Manila, there are only one or two pizzerias I’ve heard about. But I think there’s a lot of room for pizza in the Philippines,” says Palombino. Motorino’s pizzas are a testament of how the coming together of fresh and simple ingredients can yield incredible results when done right. When talking about the growing pizzeria scene in the Philippines, Palombino says, “it’s incredible, I think.” He continues, “In a town like this, there’s room for a pizzeria in every street.”

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Motorino Pizza Manila
3rd Level, Greenbelt 3
Ayala Center, 1200 Makati, Philippines
+(632) 7548018 || Facebook

11 Responses

    1. I know, a lot of people have been saying the price isn’t worth it, but apparently every important ingredient is flown in, and handpicked by the owner so quality is the same in all branches, from New york to Manila- tomatoes, olive oil, fior di latte, all come from Italy, which means their costs will really be high, so hopefully the experience is worth the heftier price tag..

      1. how would you know that indeed the ingredients are flown in?you wouldnt really know.

    1. Wondered just the same! Sodden with EVOO, perhaps? Seems like a good reason to try grab a bite at this place.

    2. Because of the temp of the oven, and the thin crust, the middle is so hot so all the cheese, olive oil and toppings sort of melt until it’s bubbly and molten, creating that soupy center Neapolitan style pizzas are known for. Try it and you’ll get why its ‘soupy’!!

  1. Hmmm… seems like it is best eaten folded to prevent the soupy center from falling as you eat it! Looks like global brand are coming its way to Manila one restaurant at a time!

  2. Quoting a dear friend, “Every pizza serves one if you try hard enough.”
    Can’t wait to try this.

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