Ristorante Di Verona is a traditional Italian restaurant that employs cutting-edge methods in its cooking. Everything about this restaurant, from the decor to the service to the wonderful flavors of the food, is a cut above the norm when it comes to Italian dining. It is like a journey from the place to the pallete as the long curb entrance seems like a portal to another dimension.
Did you know that the Italian region of Verona is actually a famous location of the timeless love story Romeo and Juliet, so the restaurant’s elegant decor and wine list make it a great choice for a romantic evening out. Anyone looking to pop in for a quick drink or snack can do so at the bar area, which is conveniently located close to the front door. This is a more relaxed area for quick meetings and coffee breaks.
If you’re looking for somewhere quieter and more intimate to have a meal with a group of people, the restaurant also has two private dining rooms in the very back. Outdoor dining is also avialble and you can also get to see the chefs in action as they prepare your food at the open kitchen.
Chef Alessio Loddo, originally from the Italian island of Sardinia, is responsible for the cuisine at Ristorante Di Verona. Before joining Swissôtel Clark, he oversaw the kitchens of a number of upscale restaurants in the Philippines, including Tosca Italian Restaurant at Dusit Thani Manila, Waterfront Cebu City, Crimson Hotel Filinvest City Alabang, and Taal Vista Hotel in Tagaytay.
At Ristorante Di Verona, the main dining room has an air of relaxed sophistication in a very earth color of green and orange. When I visited the restaurant was already expecting our arrival and food was already chosen and prepared.
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Here are some of the dishes we were able to try.
While waiting for the main dishes, a complimentary bread was given along with a vast choices of dips to pair with it. Here at Ristorante di Verona, balsamic reductions of varying flavors are made in-house using balsamic vinegar of Modena that has been aged for 25 years, in accordance with a century-old Italian custom.
Next was the Insalata Di Mele, priced at P550, is a beautiful salad of sliced apples drizzled with a 25-year-old Balsamic Vinegar of Modena and accompanied by gorgonzola.
Parma ham, San Daniele ham, Melone ham, and prosciutto (P750). Chef Alessio has included tiny slices of San Daniella ham alongside melon, but instead of using fresh melon, he has recompressed melon puree into a jelly. This is a fresh take on the classic pairing of prosciutto and cantaloupe.
The Cannelloni di Magro, Pomodoro e Fonduta di Formaggio (P800) is a comfort food classic and one of Chef Allesso’s signature dishes. You’ll be served a charred-crust tomato-and-cheese sauce over a dish of tubular pasta loaded with ricotta cheese and spinach.
The Tortelli Di Strocotto, made with braised beef and spinach tortelli, cream, and parmigiana truffle, costs P850.
The Agnello Al Forno, Crosta di Pistachio (P2,700) is a great choice; it’s a large plate of succulent lamb rack topped with a crunchy pistachio crust with a large roasted eggplant on the side.
I went up at the end of the mains so I wasn’t really able to try the desserts. But as my friends told me, they loved it! All in all, if you are looking for a great escape to the ordinary and wanted to try something new and atuhentic Italian Cuisine, a visit at Ristorante di Verona would be a bold choice.
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