Cebu 2011 Series: Dancing Flavors of Guiseppe Pizzeria and Sicilian Roast

Chef Guiseppe Genco has worked for respected hotels like The Hilton, Sheraton, The Manila Peninsula and Shangri-La to name a few.  He brings all this training, knowledge and over 30 year experience in the culinary arts to his own restaurant, Guiseppe, named observably after him.

A wood-fire oven, comfortable sitting areas indoor and outdoor, wood accents complete the décor of Guiseppe Pizzeria and Sicilian Roast Restaurant that has swiftly become a destination for discerning diners who are in Cebu.  The restaurant has a casual vibe but the food is undeniably refined.  Their specialties range from homemade pastas, on-the-day house specials, and wood-fired oven pizzas. 

On the Table

Parma e Mango PHP 390

Beautifully ripe mango wedge is wrapped loosely in a slice of Parma ham and placed on top of each other like stacks of UNO.  This starter was a tango of pleasant saltiness dancing with the sweet ripeness of the mango.  It was perfect to jazz up our palates.  I could finish one whole plate by myself and I will foxtrot for more.

Carpaccio e Cavalieri PHP 420

Black Angus tenderloin topped with lettuce, mushrooms, olives, Parmesan, and balsamico dressing

It was really interesting that I was just watching Jamie Oliver prepare Carpaccio in his show 2 days prior to the trip.  Black Angus tenderloin pounded and hammered until it’s thin as baking paper or maybe thinner.  The Carpaccio was decked with chopped lettuce, mushrooms and olives and I think I also tasted capers.  Shavings of Parmesan topped the dish.

The fine sheet of raw Black Angus tenderloin dressed in balsamic dressing delicately melts in the mouth leaving me with a thread of beefy taste and some welcomed acidity.  The soft crunch of the lettuce gives a slight contrast while the other ingredients bristled alongside the Carpaccio including the slightly sharp taste of the Parmesan that balanced the acidity of the balsamic dressing.    

Half Arugula E Prosciutto Pizza PHP 260

Tomato, Mozzarella, Parma Ham, Parmesan topped with Arugula. 

Half Gregorio Pizza PHP 260

Tomato, Mozzarella, sausages, smoked ham, Parma ham

I like how most pizzerias allow the pizza to be halved into two flavors.  Norman’s pick was Guiseppe’s Gregorio flavor while I tried their Arugula e Prosciutto.  Guiseppe’s thin pizza has some soft chewy parts in the middle and toasted crunchy part towards the edge.  

I didn’t mind finishing the crust from start to end.  The pizza crust smeared with fresh tomato sauce was absolutely delicious.  Topped with meats like sausage, Parma and smoked ham on one side and arugula and prosciutto on the other.  I really like arugula but the bitterness of the arugula on Guiseppe’s pizza was poking that it shelled the flavors of the other ingredients.  Nevertheless, the pizza was so good that we finished the Gregorio pizza and left only 1 slice of arugula y prosciutto unfinished.

Osso Buco with Risotto PHP 950

Osso Buco, is a classic Milanese dish of braised veal shanks prominent for the “hollow” bones found in the dish.  Guiseppe’s Osso Buco arrived in a black cast iron pot that sealed all the flavors in… probably more locked up than Clint Eastwood’s Escape from Alcatraz.  The Osso Buco was infused with garlic, parsley, bay leaf, rosemary, thyme and interestingly delectable orange peels.  The dish was so aromatic that it seduces you to abandon decorum and just eat straight from the pot.

I controlled myself and allowed Bubba to scoop me a portion.  Chunks of onion, carrot and celery take their own roles in the story.  Risotto accompanied the white wine and stock-braised Osso Buco which closed the deal that it is one veritable delicious meal in a pot.      

The veal was so tender that it separates easily upon cutting and chewing.  The risotto with a rich tomato taste was cooked impeccably and had some citrus hints.  The taste of the veal as it melts away from the bone was bright and flavorful. 

The marrow hole at the center of the bone reveals jewel-sized marrow.  The succulent shank marrow adds a different richness to the dish romancing my tongue all the more.  The flavors in the osso buco risotto are more complicated than anyone I have ever met… yet it’s so pleasurable to eat that every mouthful is a different experience.

Mineral Water (3) PHP 55

If there’s anything else to point out, the price of the water was significantly marked up.  Otherwise, all the dishes we ordered are stunning on the palate.

Bubba and I invited Norman to this lunch and there was no better person to share our first taste of Guiseppe than another food enthusiast like Norman.  He was also the friend who toured us on Day 1 when we visited Cebu in 2008 and treated us to breakfast at I-forget-where and lunch at Ola’s.  He is the culprit behind introducing me to the wonderful velvety goodness of Uni when we dined at Chibori in Cebu (Thanks Norman for the company during our afternoon food trip at Guiseppe’s and Leona’s Bakeshop!)

Anyone wants to roll with the guys in DEFTAC Cebu, just find Norman 

It seems like every dish presented was near perfection.  The palate got excited with the simplicity and complexity of flavors.  Both the Parma e Mango and Carpaccio Cavalieri were ideal starters that are light and clean-tasting, preparing the taste buds for an explosion of flavors in the Osso Buco Risotto.  Make sure you don’t leave Guiseppe not ordering these three dishes.

Guiseppe’s food throws off sparks on the plate and it is what keeps people coming back for more and more and more.  The dishes boast of homemade comfort taste where the ingredients are fresh and cooking is earnest.

Fine Italian cuisine in a chic and friendly setting, Guiseppe made my 3^rd Cebu trip so worthwhile.

Guiseppe Pizzeria and Sicilian Roast

Maria Luisa Road, Banilad,

Cebu City, Cebu, Philippines

(63 32) 343 9901

Guiseppe Pizzeria Cebu Album

Related Links:

Chibori Cebu

More Memorable Bantayan Island

URCC Cebu 2011 and Sinulog Festival

Maya Mexican Restaurant

Colt45 URCC Cebu 6 “Respect” Fight Card Result

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