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                    [ArticleID] => 171699
                    [Title] => The Man From Ferrara
                    [Summary] => It is Wednesday night and the bright and cheery Mi Piace is bustling with diners.  In the open kitchen, a toque’d chef and his assistant are shuffling pans and plating dishes with ordered and efficient haste.  Every once in a while, the chef looks up from his stove to acknowledge a passing diner or a signalled request from a guest or waiter.  Our host, a persistent man who insisted we just had to try out this new chef, walks over after every dish to find out what’s next.  "You’ll like this one," he promises each time.


                    [DatePublished] => 2002-08-11 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1267617
                    [AuthorName] => Dina Sta. Maria
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
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                    [Title] => A dash of the old and the new at Mi Piace
                    [Summary] => It has been said that the only way to truly savor good Italian food is to enjoy it as more than a cuisine, but as a passion. The same can be said for cooking Italian food as well, for the best dishes can only be served by one who passionately enjoys his craft. Such is the case with The Peninsula Manila’s newest culinary find and the new head chef of its Italian restaurant Mi Piace, Michele Mingozzi.


                    [DatePublished] => 2002-07-17 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1520039
                    [AuthorName] => Michelle Anne Katigbak
                    [SectionName] => Food and Leisure
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                    [URL] => 
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MINGOZZI

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                    [Summary] => It is Wednesday night and the bright and cheery Mi Piace is bustling with diners.  In the open kitchen, a toque’d chef and his assistant are shuffling pans and plating dishes with ordered and efficient haste.  Every once in a while, the chef looks up from his stove to acknowledge a passing diner or a signalled request from a guest or waiter.  Our host, a persistent man who insisted we just had to try out this new chef, walks over after every dish to find out what’s next.  "You’ll like this one," he promises each time.


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                    [Title] => A dash of the old and the new at Mi Piace
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                    [DatePublished] => 2002-07-17 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
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The Man From Ferrara

By Dina Sta. Maria | August 11, 2002 - 12:00am

It is Wednesday night and the bright and cheery Mi Piace is bustling with diners. In the open kitchen, a toque’d chef and his assistant are shuffling pans and plating dishes with ordered and efficient haste....

Starweek Magazine

A dash of the old and the new at Mi Piace

By Michelle Anne Katigbak | July 17, 2002 - 12:00am

It has been said that the only way to truly savor good Italian food is to enjoy it as more than a cuisine, but as a passion. The same can be said for cooking Italian food as well, for the best dishes can only be...

Food and Leisure