Skip to main content

Salvatore Cuomo Opens Flagship Restaurant at Uptown Parade in BGC

Salvatore Cuomo, a place where art and food becomes one.

Last June 2, 2016, Salvatore Cuomo formally opens its doors to Manila to bring the true taste of Naples. Why Naples? In Italy, Naples has the best pizza in the world even with its simple recipe- fresh dough, tomatoes, mozzarella di bufa;a, basil and olive oil. And a proper Napoletana pizza is hard to get in the world, except Naples, and it's now here in Manila thanks to Salvatore Cuomo.

So here's what a classic Napoletana pizza looks like: fresh and simple ingredients. It doesn't really need to have fancy toppings as long as the ingredients are fresh, and tastes fresh.

Here's the bread basket. The square ones (focaccia) is crusty and soft- perfect with the olive oil. But I like the small "roundish" ones best. It's called Zeppole and is both chewy and flavorful- it has nori (seaweed in it). Really good! I think I can eat a whole basket of it.

Caprese di Mozzarella di Bufala (Buffalo Mozzarella Salad). These lovely white balls are cheese, and then fresh Japanese cherry tomatoes and basil leaves are added and some olive oil. The colors are really great and very photogenic. The mozzarella is firm but soft at the same time. Freshness is the key ingredient in this salad- fresh mozzarella (days old mozzarella tastes chewy), fresh cherry tomatoes (tastes really sweet and juicy), and fresh basil leaves.

Tagliere di Affettati (traditional cured paper thin slices of ham- parma, salami and mortadella ham). Would you believe that this is just the appetizer?

This is heaven on a plate. I super love pizzas so I already have my own criteria if this is a yay or nay. What do you think? ;)

Now this plain looking quattro formaggi pizza is not really visually appetizing. But of course, it has four different kinds of cheese on it, and the dough is freshly made and baked in a brick oven so that's a good sign. But the unexpected twist is the small cup of honey. You pour honey on top of the four cheese pizza, let the honey settle a bit before you take a bite and ... OMG it is so good! The flavors are heightened because of the honey. As per my dining companion said-- it is simply org*s***!

I had cranberry juice but its not really photogenic so I took I photo of someone else's drink. The blue drink is called Rooftop Blue Hawaii and made with pineapple, lime, rum, and blue curacao. Cheers!

Here's a view of the "open kitchen" at Salvatorre Cuomo. Its so nice to dine where you can actually feel the excitement (sight and sound) as your food is being prepared.

And here's the guy in charge of making pizza. Btw, he is part of the Salvatore Cuomo Japan team who is currently handling the kitchen at the Uptown Parade branch.

And here's a photo of me with Signor Salvatore. The Ambassador of Pizza. :D

Salvatorre Cuomo 
G/F Uptown Parade
38th Avenue cor 9th Street
BGC, Taguig City

the kitchen goddess

premium italian
the kitchen goddess


  1. Drooling here! Lol. The blue drink looks interesting. Will surely try them out!

  2. And the photos made me want to try these stuff much more the description. Thanks for sharing!

  3. Bye! Taking husband now to try this four cheese pizza!!! Looks so yummy!

  4. Something new to try once at BGC. Love the pizza and that someone's drink :).

  5. Wow, our entire family loves pizza so I'm sure we're going to love this place. What are their prices like?

  6. wow! The foods look yummy! I don't usually go to BGC but will definitely remember this when we go there. :D

  7. Reading this at 3AM makes me hungry. LOL! I'll have to hunt this place down and give their pizza a try.

  8. How timely! I have a meeting today at BGC and I'm thinking of a place to eat. I looove pizza so I'll definitely convince my colleagues to eat here!

  9. OMG the bread and the pizza! I don't think the pizza is not visually appealing at all. I'm drooling over it lol!

  10. That pizza looks really yum! As we transfer our office to BGC, Im going to check this one out!

  11. I loooove pizzas! I actually like them simple. Just good cheese and good dough. This seems like a perfect place to me! :D

  12. Drooooling. I wish I have open your blog earlier that made me head on to BGC. It's 09:22PM and made me want to order some pizza nalang. huhu

  13. IT was nice seeing you at the event Edel!! Too bad di ka na umabot sa dessert...

  14. Hubby and I always excited every time we spotted a new restaurant that caters authentic Italian pizza. Ahh now I want to go to BGC just to try them! The pizza is to die for!


Post a Comment

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.