One would typically assume that the finest and most exquisite restaurants in the country can be found in Manila. Internationally-trained chefs flock to the nation's capital to please the urban palate. Yet, I was surprised to find out that tucked away in Clark, Pampanga is a restaurant that serves one of best and most authentic Italian fares. An approximate two-hour drive from the city will lead you to this treasured Northern destination of food lovers, C Italian Dining.
Upon stepping into the restaurant, you are welcomed by the genius behind the Italian food masterpieces such as the infamous 'Panizza', Chef Chris Locher. Plates noted by famous personalities such as Martin Nievera, Gloria Arroyo, Dingdong Dantes, Gabby Concepcion, and Predsident Noynoy, hang on cobblestone walls. These are true testaments to the amazing dishes you can expect. The menu is a haven of Italian comfort food that ranges from homemade gnocchi (potato dumplings), risotto, osso buco, roasted lamb, pastas, and crave-worthy panizzas. Reading through the menu made my mouth water and my tummy grumble even more. I knew what was in store for me is divine feast of unpretentious homestyle Italian cooking.
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Complimentary Bread with Olive Oil, Pesto and Parmesan Dip |
The bread was a beautiful starter. I have a theory that a diner can already determine how great a restaurant is just by the complimentary bread. C Italian is certainly one those who take their bread making seriously. The rye is impeccably moist and chewy inside while hot and crusty on the outside. The light sweetness (what I believe is from molasses/honey) of the bread is perfectly complemented with the dip. It was such a struggle to stop taking another serving!
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Fresh Giant Pacific Clams (P 750.00) Braised with white wine and butter with lemon and fresh parsley The name of the dish already says it all! These are indeed GIANT clams that are almost as long as my hand. It's every drinkers dream 'pulutan'... only upgraded and made more sophisticated. Each piece is incredibly fresh and succulent. The sweet white wine and butter wonderfully ooze out of the clam upon every bite. The parsley brightens the natural seafood flavor and heightens its freshness. Truly a simple yet comforting taste of the sea. |
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Penne Roberto (P 590.00) Gorgonzola cheese, cream, and assorted herbs, chicken fillet, roasted garlic and sun dried tomatoes. |
This pasta is a sure crowd-pleaser. It's all the guilty and gooey goodness that you'd want to have in your pasta. The sticky gorgonzola is pungent and sinfully creamy as the taste lingers in the palate. Infused with bold and robust flavors of garlic and cheese, it's heaviness is well-balanced by the light herbs and chicken fillet.
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| Seafood con Frutti di Mare (P 590.00) A blend of fresh salmon, mahi-mahi, grouper, prawns, and imported green lip mussels sauteed with light virgin olive oil and pomodoro sauce. |
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Panizza Kristina (P 655.00) Bacon, Ham, Caramelized Onion, Sun Dried Tomatoes, and Mushrooms |
This is what put C Italian Dining on the map! This uniquely-rolled pizza has already been imitated by several restaurants including Foccacia and Yellow Cab (Dear Darla pizza). You know you can never go wrong with the original! The Panizza is a thin and crisp pizza dough smothered and layered with a melange of cheeses and a variety of classic Italian toppings. You can choose from names as sophisticated as the Millionario topped with shrimps and infused with white truffle oil. Or you can choose something adventurous like the Jando that has italian salami, toasted garlic, chili flakes and sun dried tomatoes. Here's a step by step guide on savoring the panizza:
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| 1. Do not take the alfalfa sprouts and arugula for granted. They are not garnish. :) |
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| 2. Make the fine crust even more delicious by topping it with arugula and sprouts for that fresh, bitter bite. Then roll. |
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| 3. Pop into your mouth. And devour :) |
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| Braised Lamb Shank in Rich Red Wine Sauce (P 790.00) Served over Parmesan Polenta |
I am notorious for ordering at least one lamb dish in a restaurant especially if its meat is as delicate as the shank. Among all the lamb shanks I have tried, I must say this tops them all. The meat from C Italian's braised shank is what I like to classify as 'falls-off-the-bone'. Not a trace of game-y flavor lingered in the mouth. The bold and perfectly seasoned red wine sauce was thick and permeated in the huge shank and polenta. A clever substitute to the cliche mashed potato, the creamy and cheesy polenta brought a rich dimension to the dish.
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Slow Roasted Lamb in Aromatic Spice Rub (P 890.00) Served with braised lentils, garlic glazed rapini, and olive oil fried potatoes |
The lamb is a simple dish made special by the exceptional cooking techniques of Chef Chris. The lamb boastfully exudes a distinctive roasted flavor, highlighted by thyme and rosemary. I suggest that you eat the lamb with crisp potatoes and the beautiful lentils all together, in one big and delicious bite. A nice mix of tenderness and crunch.
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Baked Chilean Sea Bass with Savory Vanilla Butter Sauce (P 1,400.00) Bedded on bacon, onion roasted potatoes, with sage, and italian broccoli This dish presents flavor components that I can never forget. It's a beautifully cooked piece of sea bass that melts in the mouth. The sage, the creamy vanilla butter, and the salt bacon surprisingly works wonderfully together. I couldn't help but close my eyes to capture the taste for as long as I could. It was that good .JPG) Slow Cooked Smoked Pork Baby Back Ribs (P 690.00) Served with marinade mustard fruits, boiled cabbage and potatoes The dish may look effortless but the taste is more complex than it seems. The depth and earthy flavors of the dish comes from the smoked pork. It reminded me of a typical Swiss comfort food of corned beef with simple yet satisfying sidings of boiled potatoes and cabbage. Truly a classic.
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Yummy!
ReplyDeletenakakagutom ate celina :))
ReplyDeleteyes indeed!!! C' is one of the best Italian restaurant I've ever been=))
ReplyDelete