Giuseppe, a name that I can’t get off my mind since I heard it from Anna last April 2012. Anna is one of my office mates whose palate for cuisine is beyond belief.
I am recently hooked on foodspotting – a mobile application that allows food junkies to post their greatest mouth-watering discoveries. My friend, John, wanted to explore some places which we haven’t been to. IT Park was so layman, hence, it wasn’t an option for that day. With my enthusiasm to experience Giuseppe, I told John about it. It took us a split of a second to decide. We then took a cab headed to the agreed rendezvous without actually knowing the exact location of Giuseppe.
Giuseppe is just easy to find. It is situated at the left side of Paseo Saturnino, Maria Luisa, just a few walk from The Spa at Cebu.
The facade was great. The place caters for both smoking and non-smoking patrons. We took a table outside hoping we can lit some cigarette, but to our dismay we transferred inside the resto since no one is peddling within the vicinity.
The interior is magnificent, well-lighted that exudes a comfort of being at home. The staff is very pleasing and accommodating.
So we ended up ordering quatro formaggi (four cheese pizza) and aglia olio. Quatro formaggi is a thin crust pizza topped with four kinds of cheese – carabao, cream, mozzarella, and parmesan cheese. While Spaghetti aglio olio e peperoncino (“spaghetti with garlic, olive oil and chili peppers” in Italian) is a traditional Italian pasta dish that can be made cheaply without seasonal or store-bought ingredients, said to originate traditionally from the region of Abruzzo, although it is popular across the country. Usually served with spaghetti, the sauce is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chilli flakes. Finely chopped parsley can be added as a garnish, along with grated parmesan cheese.