Amici celebrates six years of good food, lasting friendships

Now in its sixth year, the delicious flavors of Amici still linger. And just like wine, the eatery gets better with time.

Known for its wood fire-baked pizzas and al dente Italian pastas, it’s good to note that the quality of the food and service hasn’t deteriorated ever since the Salesian priests of Don Bosco turned over ownership to a private entity.

Philip Moran, the amiable COO of Amici Foodservice Ventures Inc., says Amici is all about creating new and innovative dishes.

“People always look for something new. So we try to come up with delectable offerings that will linger on the taste buds even after the filling meal is over,” he explains.

In fact, Amici pushes the taste envelope even further as it adds exciting flavors to its pizza and pasta repertoire to keep diners coming back for more. 

The aroma of truffle oil wafts in the air as the wait staff lays the Truffle Mushroom Pizza (P430) on the table. Loaded with portobello, shiitake and porcini mushrooms, the luxe pie is topped with mozzarella and arugula for the ultimate pizza dining experience. Healthy food never tasted this good.

Another unique offering is the Smoked Salmon Top-Crust Pizza (P395). Served quesadilla style, the thin-crust pizza is filled with smoked salmon, capers, black olives, tomatoes and mozzarella cheese on a bed of bechamel sauce. Made from the freshest and quality ingredients, this pizza variety doesn’t smell and taste fishy at all.

At Amici, the pizza is served whole or as a roll! Have fun with the Prosciutto & Artichoke Cream Pizza Roll (P242), a fresh take on the rich flavors of artichoke cream, cream cheese, prosciutto and arugula, all tempered with reduced balsamic vinegar. Or you may opt for the Prosciutto Portobello Pizza Roll (P242) that’s oh, so rich and creamy!

On the pasta front, the Garlic Chorizo Spaghetti (P250) is a must try. Indulge in the rich flavors of sliced Spanish chorizo sautéed in garlic and olive oil.

“These new dishes are welcome additions to our menu. But rest assured that the pizza and pasta you’ve loved all these years — the Tutta Carne and Quattro Formaggi pizzas, as well as the Spaghetti ai Tesori del Mare and Linguine al Prosciutto e Tartufo — remain as delectable as ever,” assures Philip.

Amici through the years

Founded in 1994 by Fr. Gianluigi Colombo, a Salesian Italian priest in charge of overseeing the operations of the Don Bosco Makati Printing Press, Amici started out as a turo-turo cafeteria that catered to its employees.

“When Fr. Colombo was assigned here in the Philippines, he was tasked to do two things: to take care of Don Bosco Publishing; and take care of its workers,” relates Danny Moran, president and CEO of Amici Foodservice Ventures Inc.

Fr. Colombo initially wanted to address the issue of employees having to leave the premises during lunch breaks. So he set up a cafeteria, which not only served home-cooked Filipino dishes but also Italian wood-fired baked pizza and homemade pasta without the hefty price tag.

“But he also noticed that the workers became sickly since they were exposed to fumes. So he started making gelato to make them feel better,” says Danny.

News of great Italian cuisine served turo-turo style leaked out, attracting patrons from all over  the metro. In 2001, Fr. Colombo’s cafeteria was legally established as a business entity, Amici Di Don Bosco (Friends of Don Bosco), in order to also serve the needs of the kids studying in the school.

And then came Danny.

In 2007, entrepreneur Danny Moran was looking for a food business to get into. Over lunch, he brought the idea up to his priest/friend, who urged him to check out Amici Di Don Bosco, “a hole-in-the-wall that serves authentic Italian pizza and pasta plus good gelato.”

“I liked the idea so I went there. The place was busy. People from all walks of life dine there. I inquired and found out that the priests of Don Bosco were running the place. I was hoping that the priests would teach me how to make gelato or they could just turn over the business to me,” relates Danny.

To make a long story short, Danny managed to set up a meeting with the council of priests at Tuloy sa Don Bosco, which houses street kids in Alabang. What should have been a regular business meeting between strangers quickly became the forging of a warm friendship.

“There, I’ve met Fr. Rocky Evangelista, who represented the Salesian Priests during the discussion,” Danny says. “We were both surprised when we discovered that we share a common passion for football and the vision of providing opportunities for children born into unfortunate circumstances.”

It was during these discussions that the business negotiations were finalized under two conditions: “to take care of the business, and to keep the people/workers.”

“And in principle, I agreed. I assured them that we would keep and run the business the best we could, and take care of its employees. I also pledged my support to Tuloy sa Don Bosco. To date, we still employ 21 of the 25 staff members who started with us,” Danny enthuses.

To help support its causes, Amici introduces Tuloy Speciali on its menu. With every order of the featured dish, a percentage of the sales go to Tuloy.

“And we’re happy to get the steady support of our loyal patrons. Everything happens for a reason. And all these events that took place — from our first meeting to discovering our passion for food, football and helping the less fortunate — are somewhat providential,” he adds.

Through the years, Amici, the Salesian priests of Don Bosco and Tuloy Foundation continue to maintain a friendship that goes beyond food and business.

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Amici has branches at Don Bosco, Makati, 818-4444; Tomas Morato, Quezon City, 376-6458; SM Megamall Atrium, Mandaluyong City, 636-1340; Greenhills, San Juan, 7244804; Ayala Triangle Gardens, Makati City, 621-6111; Venice Piazza, Taguig City, 555-1000; Alabang Town Center, Muntinlupa City, 403-9373; and UP Ayala Technohub, Quezon City, 709-0999.