First to touchdown our table is Pizza Ai Salumi. This thin crust pizza is topped with tomato sauce, mozzarella cheese, Italian ham, prosciutto, salame milano, and Coppa. Basically, a bunch of ingredients alien to me, but definitely made a mark on my taste buds. The meat toppings tasted different, it’s not something I get to eat everyday. And they tasted good.
Mozzarella in Carrozza, an antipasti or a “before the meal” meal, was served. This dish of fried mozzarella sandwich is served with a side of arrabbiata sauce and salad. The arrabbiate sauce had a bit of spicy kick, just enough to tickle our taste buds. The salad was so fresh, as if I was dining somewhere in the garden where they were directly picked.
The pairing of the sandwich and the sauce quite reminded me of grilled cheese and tomato soup, which are perfect for each other.
Of course, it’s not a complete Italian dining experience without pasta. We were a bit adventurous so we tried the pasta dish that is most difficult to pronounce, Tagliolini Neri Al Salmone E’ Broccoli. It was a pleasant surprise because of the home-made blackened pasta, freshly made, and topped with smoked salmon and broccoli.
The highlight of the lunch is a trio of Italian dishes — risotto, gnocchi, and steak (Bistecca con Salsa di Crema Tartufata). The rib-eye steak came with a flavorful truffle sauce. By the way, gnocchi is pronounced as nyōʹkē.
The risotto is like our rice, only tastier because I heard, it was cooked with butter and cream. Yep, diet is out the window.
The gnocchi is something new to me. After trying it, I can compare to a super soft boiled potato but a litter chewier. It closely resembles a ball of pasta, I believe.
The steak is succulent. Its juices has been packed into the meat that biting into it is just wonderful. It pairs well with the truffle sauce. It would have been a pleasure to devour it with truffle pasta, but the truffle sauce is still a satisfying substitute.
We ended our lunch on a sweet note. We were served a threesome of gelato — hazelnut, pistachio, and dark chocolate. Yes, they were all made by Lombardi’s. The pistachio flavor is something I would go back for, despite not being a fan of this flavor prior. The hazelnut and chocolate were also good, but I might sound biased since I already like these flavors even before.
So, if you’re looking for a good place to wine and dine, and experience Italian good food, check out Lombardi’s.
4th Level, East Wing, Shangri-la Plaza Mall, Mandaluyong City
Tel. No.: 631-9762
2nd Level, Robinson’s Magnolia
Tel. No.: 961-2795
Lombardi’s – An Italian Surprise in Manila
