Pizza Napoletana, better known as Neapolitan Pizza, originated from Naples, Italy, hence the name. Its preparation involves fresh ingredients: basic flatbread dough, tomatoes, mozzarella cheese, olive oil and fresh basil. It is normally sized at 10-12 inches, making it closer to a personal pizza.
During our weekend getaway in the City of Pines, the fam met up with relatives at Amare La Cucina. Its claim to fame is its wood fire brick oven Neapolitan-style pizza made with fresh dough.
Its name translates to “love the kitchen” – the same passion for food and experimentation that drove owner Edmark Bustos to open his own restaurant which is now the default destination for extraordinarily good pizza in Baguio.
Our group consisted of two families with kids ages 5 to 18 years so finding dinner choices that will satisfy everyone was a challenge. Fortunately, Hubby, with the help of his cousin, chose a winning menu:
Beef Carpaccio (Php300). Thinly sliced raw Beef Tenderloin with extra virgin olive, finished with shavings of Parmigiano-Reggiano and salt and pepper. This was more for the adults in the group. It went particularly well with the beer that the dads in the group ordered.
Mozzarella Dip. Melted seasoned mozzarella cheese served in heated pans where you can dip thin slices of flatbread. This was very enjoyable for the kids, especially my little boy who loves cheese.
Chicken Skewers (Php350). Grilled chicken pieces served with a tangy sauce. This served as our main protein for the meal.
Margherita Pizza (Php325). Pizza made with plum tomatoes, mozzarella, extra virgin olive oil and basil.
Tre Formaggi (Php440). Pizza made plum tomatoes topped with herbs and three types of cheeses – mozzarella, cheddar and parmigiano reggiano.
White Pizza (Php405). Pizza made with mozzarella, bacon, garlic, extra virgin olive oil and a dash of oregano.
Foie Gras (Php595). Pizza made with mozarella, basil, white truffle oil and foie gras (duck liver).
Mint Iced Tea (Php85). Refreshing blend iced team infused with fresh mint.
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On our first night in the City of Pines, the fam, together with our relatives feasted at @amare_la_cucina: Beef Carpaccio, Mozzarella Dip and Chicken Skewers for starters, and then #NeapolitanPizzas galore – #Margherita, #WhitePizza, #TreFormaggi and #FoieGras. #italianfood #neapolitanfood #foodie #foodgasm #foodiegram #foodporn #jellybeansinthecityofpines
After dinner, we stopped by the all-women art exhibit we chanced upon earlier, and admired the artworks by local contemporary female artists.
Amare La Cucina is located at EGI Albergo Hotel, No 1 Villamor Drive, Brgy. Lualhati, Baguio City. For reservations, call + 63 916 3321522.
For Manilans who want to sample its offerings without leaving the metro, the resto opened a branch located at 91 East Capito Drive, Brgy. Kapitolyo, Pasig City. For reservations, call + 63 929 8237313.
Trivia: Did you know that until the 1700s, pizzas were not topped with tomatoes? When tomatoes first arrived in Italy, they were mainly grown and used as ornaments. They were also thought to be toxic until Italian peasants started putting them on top of their flatbreads.
To learn more about Italian cuisine, check out these books on Amazon.com!
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