A delicious love story
August 31, 2003 | 12:00am
I love Bellini’s. It is a bistro tucked within the pockets of an area better known as the Marikina Shoe Expo in Cubao and its discreet location belies the steady stream of people who flock there to enjoy and partake of consistently superb Italian fare.
Being in Bellini’s always makes me feel like I just stepped into the kitchen of an authentic Italian home. The place is unpretentious yet utterly charming and I love how there are bursts of color here and there. On one wall is an assemblage of framed photographs of famous world-renowned personalities that bespeak of a time when Roberto, the owner, was a practicing true-blue paparazzi. Ask him and he will tell you all about it. I especially enjoy the stories behind the photographs. Now here is one charming man who greets each guest warmly as he would friends, ushers them quickly to a table and just as efficiently takes down the orders, or if you’re undecided, suggests certain dishes for you to try. The latter I always do and I’ve never ever been disappointed. I have yet to try something at Bellini’s that I did not like and enjoy enough to order again on my next visit. His Filipino wife, Ma. Luisa, mans the kitchen herself.
Being a total romantic, I cannot help but share with you how the Italian Roberto met and fell in love with the Filipina Ma. Luisa. As a backgrounder, he was an Italian paparazzi assigned in Manila and she was a budding journalist assigned in Malacañang. They met at the height of the Edsa Revolution way back in 1986. Theirs was a whirlwind romance that swept Ma. Luisa off to Roberto’s native Italy where she learned the ropes of authentic Italian cooking, first under the tutelage of Roberto’s own mother and then in the kitchens of a number of other Italian chefs. And learn well she did. She intimates that Roberto had so much faith in what she could do and she did not waste a single moment of the 15 years that she spent there. Instead, she used that time to enrich herself with knowledge and skill to prepare her for what is now the wonderful place that is Bellini’s. She takes charge of running the kitchen while he does the marketing and I guess, the entertaining of guests. An ideal partnership, I would say.
I think they have the best Contadina in town (pasta cooked al dente, capped off with olive oil, garlic, parmigiano and just the right bite of chili pepper. Mmm…it works wonderfully in lieu of rice and I can eat it with anything. I dream of enjoying the Contadina with roast crab someday and for as long as Roberto doesn’t have crab on the menu I guess I’ll be just as happy ordering it for take out. Most of the friends I know who have eaten at Bellini’s can finish off two orders of Contadina.
Another major come-on at Bellini’s is their appetizer that seems to be ever evolving. I get the impression that the appetizer they serve each day is largely dependent on what is currently available, which is good because that way you are assured of enjoying what is fresh. I was just there recently and what they served was a medley of seafood and vegetables (inclusive of zucchini, squash fritters, calamari, anchovies) in a delicious dressing of olive oil, balsamic vinegar, and again what seemed to me like a bite of chili pepper. It was so delicious, even more so with the homemade bread that they served along with it (they also have homemade pasta by the way). We loved it so much that long after the seafood and veggies were gone we polished off every single drop of dressing left with the bread.
Ma. Luisa once told me that the choice of appetizer they serve also depends on the season. If it’s rainy, they serve hot appetizers and during the height of summer they are more partial to serving cold appetizers.
Being a creature of habit, I never go without ordering ravioli with crema de tartufo. Juliana loves it as well and she can finish off almost a whole order all by herself. Oh and don’t get me started on their pizza. I think as with any pizza the secret is in the crust. I like my pizza with thin crust and their version is just perfect. Instead of Tabasco, slither some of their house oil on it. Don’t forget to try their osso buco and risotto as both are delicious.
Please try to leave some room for dessert.They have delicious panna cotta but my all time favorite is the torta di aranchio (orange cake).
Bellini’s celebrated their 4th year in business last July and as they stated in the souvenir plates they gave out,
‘Our continued growth depends on our attention to customer needs and wants.
So you as not only our customers but our friends will always remain center stage in our upcoming years of service.
We will keep your needs in mind as we grow.
We will listen more, sell low and serve right.’
The beauty of it all? They practice what they preach. That’s why Manila loves them.
Bellini’s is located at Marikina Shoe Expo, Cubao, Quezon City. Call 913-2550. They also have a branch at Greenbelt III, Makati. Call 757-4704.
Being in Bellini’s always makes me feel like I just stepped into the kitchen of an authentic Italian home. The place is unpretentious yet utterly charming and I love how there are bursts of color here and there. On one wall is an assemblage of framed photographs of famous world-renowned personalities that bespeak of a time when Roberto, the owner, was a practicing true-blue paparazzi. Ask him and he will tell you all about it. I especially enjoy the stories behind the photographs. Now here is one charming man who greets each guest warmly as he would friends, ushers them quickly to a table and just as efficiently takes down the orders, or if you’re undecided, suggests certain dishes for you to try. The latter I always do and I’ve never ever been disappointed. I have yet to try something at Bellini’s that I did not like and enjoy enough to order again on my next visit. His Filipino wife, Ma. Luisa, mans the kitchen herself.
Being a total romantic, I cannot help but share with you how the Italian Roberto met and fell in love with the Filipina Ma. Luisa. As a backgrounder, he was an Italian paparazzi assigned in Manila and she was a budding journalist assigned in Malacañang. They met at the height of the Edsa Revolution way back in 1986. Theirs was a whirlwind romance that swept Ma. Luisa off to Roberto’s native Italy where she learned the ropes of authentic Italian cooking, first under the tutelage of Roberto’s own mother and then in the kitchens of a number of other Italian chefs. And learn well she did. She intimates that Roberto had so much faith in what she could do and she did not waste a single moment of the 15 years that she spent there. Instead, she used that time to enrich herself with knowledge and skill to prepare her for what is now the wonderful place that is Bellini’s. She takes charge of running the kitchen while he does the marketing and I guess, the entertaining of guests. An ideal partnership, I would say.
I think they have the best Contadina in town (pasta cooked al dente, capped off with olive oil, garlic, parmigiano and just the right bite of chili pepper. Mmm…it works wonderfully in lieu of rice and I can eat it with anything. I dream of enjoying the Contadina with roast crab someday and for as long as Roberto doesn’t have crab on the menu I guess I’ll be just as happy ordering it for take out. Most of the friends I know who have eaten at Bellini’s can finish off two orders of Contadina.
Another major come-on at Bellini’s is their appetizer that seems to be ever evolving. I get the impression that the appetizer they serve each day is largely dependent on what is currently available, which is good because that way you are assured of enjoying what is fresh. I was just there recently and what they served was a medley of seafood and vegetables (inclusive of zucchini, squash fritters, calamari, anchovies) in a delicious dressing of olive oil, balsamic vinegar, and again what seemed to me like a bite of chili pepper. It was so delicious, even more so with the homemade bread that they served along with it (they also have homemade pasta by the way). We loved it so much that long after the seafood and veggies were gone we polished off every single drop of dressing left with the bread.
Ma. Luisa once told me that the choice of appetizer they serve also depends on the season. If it’s rainy, they serve hot appetizers and during the height of summer they are more partial to serving cold appetizers.
Being a creature of habit, I never go without ordering ravioli with crema de tartufo. Juliana loves it as well and she can finish off almost a whole order all by herself. Oh and don’t get me started on their pizza. I think as with any pizza the secret is in the crust. I like my pizza with thin crust and their version is just perfect. Instead of Tabasco, slither some of their house oil on it. Don’t forget to try their osso buco and risotto as both are delicious.
Please try to leave some room for dessert.They have delicious panna cotta but my all time favorite is the torta di aranchio (orange cake).
Bellini’s celebrated their 4th year in business last July and as they stated in the souvenir plates they gave out,
‘Our continued growth depends on our attention to customer needs and wants.
So you as not only our customers but our friends will always remain center stage in our upcoming years of service.
We will keep your needs in mind as we grow.
We will listen more, sell low and serve right.’
The beauty of it all? They practice what they preach. That’s why Manila loves them.
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