Great osso buco in an authentic Italian resto | Lifestyle.INQ

OCTOBER 27, 2022

What is pizza without the stringy mozzarella? Or spaghetti without the grated parmesan? These are two of the most popular Italian dishes enhanced by cheese.


According to history, cheese-making was introduced by the Greeks to the Italians during the Roman Empire. But the Italians improved the process and are today the largest makers of cheese, even exceeding the French.


And now comes a restaurant called Parmigiano, named after the most important Italian cheese.


Parmigiano Pizzeria Ristorante


Unit 10 Lifestyle Ext. Molito Commercial Complex, Alabang Zapote Rd. cor. Madrigal Ave., Muntinlupa City; tel. 09157011173


This “family restaurant” was opened by an Italian clan, the Lapinos, who own a chain of gastro pubs and restaurants in Italy. They partnered with Filipino businessmen to bring Parmigiano to the Philippines.


They proudly serve authentic Italian fare.


Dining area—The place depicts the cheerful colors of sunflowers, the interiors done in vivid yellow-orange complemented by olive green chairs and orange table napkins on black place mats.


The sight evokes a cheery ambiance, the high glass walls dotted with tiny street lamps, giving the impression of ample space.


The owners appear to have conceived a modern Italian dining place conducive to conversation while guests leisurely enjoy their meals.


Service—The kitchen is efficient and produces the orders without tedious waiting time. The plating is attractive.


Staff—The waitstaff is neatly garbed in black outfits with neckerchiefs in orange that match the sleeve cuffs. They are gracious and quick to respond.


Suggested orders—Somehow, the cheese (Parmigiano-Reggiano, the superior class) is almost subliminal, yet the flavor is discernible in its rich consistency, especially in the sauces.


The chef evidently uses wine in preparing his dishes.


The Seafood Risotto, which has medium-size prawns and mussels, is a good start. We are Osso Buco fanatics, and the one here is the best we have had so far. The beef, laced with Gremolata, is the final touch in any osso buco dish.


There are six types of cheese pizzas, including the Pasta Parmigiano of ground sausage and mushrooms with cream sauce, which is delightfully prepared beside our table.


For dessert, we ordered tiramisu.


We have yet to try the resto’s Spanish Paella and the Tella di Pesce with truffles, seafood and vegetables.


Government and service charges are added to the bill. Senior cards are honored.


Rating – 3 Spoons