Benassi: A delicious slice of Italy
MANILA, Philippines - People who go to Italy inevitably find themselves looking for the best pizza and pasta the place could offer — surely, these Italian plate staples have captured the global palate. Well, on a Roman holiday not too long ago, my niece and I were eating pizza and pasta every day, like there was no tomorrow, and never did we meet a bad pizza or pasta. I guess it’s a cardinal sin in a country that stakes its claim to culinary fame on these time-cherished specialties. You’ll be delighted to know that you’ll get the exact same experience we had in Italy when you dine at Benassi Alimento e Caffe, a 35-seat charming little Italian restaurant in Ortigas Center, Pasig City, that’s big on all-time Italian favorites.
Say ciao to Benassi, owned by young couple DJ de Guzman and Katia Benassi-de Guzman who share a passion for good home-cooked food. Katia grew up amid the delicious aroma of glorious Italian food cooking in the Benassi kitchen. She’s heir to the jealously-guarded, distinctly-Benassi family recipes from the town of Massa, Italy, that have been passed on from generation to generation.
Amid a warm, relaxing ambience, backed up by superb customer service, savor the best of Italian homecooking. As the Italians would say, Buon Appetito! Bound to stir the taste buds is the selection of zuppas, among which are the crema di zucca (cream of baked pumpkin soup, P150); crema di funghi (cream of wild mushroom soup, P160); crema di mare (cream of crab meat, squid, bell pepper, and mushroom, P170); and Di Fagioli (Barlotti beans, carrots, onions, fresh Italian herbs, P170).
Italians love salads and you’ll love Benassi’s fresh offerings, such as the insalata di casa of fresh greens drizzled with strawberry vinaigrette and olive oil-based dressing, and topped with Parmesan cheese (P185). Of course, there are other antipasti to choose from as a prelude to your meal, like the salmon carpaccio (smoked Norwegian salmon sprinkled with olive oil and fresh lemon juice, and topped with capers and Parmesan flakes, P395); crostini ai funghi porcini (mushroom porcini cream cheese dip served with homemade crostini bread, P225); salsa firma (Benassi signature cream and spinach dip with toasted bread, P225); prosciutto e melone (Parma ham wrapped in fresh cantaloupe, P295); muscoli (mussels sautéed in white wine, garlic, and Italian herbs, P295); and salsiccia (sautéed Italian garlic sausages with caramelized onions, P295).
And now, we’ve come to the main event: From Benassi’s great brick oven come its assorted pizzas. You’re probably quite familiar with the margherita pizza (tomato sauce, mozzarella, and basil). On top of that, Benassi has its really yummy salami e funghi (tomato sauce, mozzarella, salami Milano, and mushrooms, P470); frutti di mare (squid, shrimps, mussels in tomato sauce, topped with mozzarella, P580); pomodoro e acciughe (tomato sauce, mozzarella, and anchovies, P410); and prosciutto e rucola (tomato sauce, mozzarella, Parma ham, and arugula, P490).
But of course, there’s no way you’ll pass up on the pasta when you’re in an authentic Italian resto like Benassi. There’s a lot to choose from at Benassi — like the aglio olio e peperoncino (garlic, olive oil, parsley, and a hint of crushed chili peppers, P190); Pesto alla Genovese (pine nuts, Parmesan, basil, and garlic, P230); arrabbiata (stewed tomatoes, pimientos, onions, and crushed spicy chili peppers, P240); Ragu alla Bolognese (ground beef and stewed tomatoes, P240); carbonara (bacon, onions, garlic in light cream sauce, P250); vongole (fresh clams in white wine with garlic, parsley, chili pepper, and olive oil, P325); Tuscana (Italian garlic sausage slices in tomato sauce, P280).
Between the pizzas and pastas and the gelatos we chowed down on in Rome, we had no more room left for the risotto, that Italian creamy rice dish (though just to try it, we bought a ready-to-eat version at a grocery near the Vatican). Thus, it’s welcome news to know that Benassi has its risotti, like the risotto con funghi porcini (porcini mushrooms, P370).
For Italians, fresh is certainly best and Benassi proves just that with its fresh homemade ravioli or filled pasta.
Italians are, indeed, big, hearty eaters. But at Benassi, light eaters can opt for the grilled paninis, like the panini con tonno (chunky tuna in Benassi olive and caper spread with lettuce and tomatoes, P280) or the panini con verdure (grilled zucchini, tomato, bell pepper, and eggplant seasoned in olive oil, balsamic vinegar, and pesto, and topped with mozzarella).
This great little Italian resto is not just about pizza and pasta and risotto. It’s also big on Italian dishes such as pollo alla cacciatore (chicken fillet, tomatoes, and black olives on top of fettuccini pasta, P340); polpetta con pomodoro (classic Italian meatballs seasoned in herbs and spices and fresh tomato sauce, served with pasta or bread, P380); carne alla pizzaiola (beef sirloin strips slow-cooked in tomatoes, olive oil, parsley, and capers, with a choice of mashed potato or steamed rice, P320); arrosto di manzo (chopped pork, olive oil, garlic, and Italian herbs served with sautéed garlic potatoes, tomatoes, and zucchini, P340); and baccala (salted cod fish cooked in stewed tomatoes, black olives, capers, and fresh rosemary, and served with mashed potato, P550).
Leave some room for some dolci without guilt. Your sweet tooth just can’t say no to Benassi’s mascarpone cake (authentic tiramisu cake recipe from the Benassis’ hometown, P220, good for two).
To wrap up a truly great Italian dining experience, have some freshly brewed coffee or hot tea or hot chocolate. Benassi also has a fine selection of red and white Italian wines.
And so, as another new year unfolds, Benassi shares this hearty wish: Pizza on earth and good food to all men!
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Benassi Alimento e Caffe is at the ground floor, The Exchange Regency Building, Exchange Road corner Jade Drive, Ortigas Center, Pasig City. It is open from 8 a.m. to 10 p.m., Monday to Friday; 11:30 a.m. to 3:30 p.m. and 6:30 to 10:30 p.m., Saturday. Call 310-8566 or 09176203932.
