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MotoGP fans will instantly recognize this restaurant's name as they step inside Rossi Pizza
Rossi Pizza now opens at The Shops at City of Dreams Manila's Boulevard retail strip and is considered to be a spin-off from the first Rossi Trattoria and Pizza at Studio City Macau.
Geoff Andres used to manage the Macau property before assuming the position in Manila, to which he also named the popular resort’s trattoria and pizza place MotoGP legend Valentino Rossi, who was later lauded for reviving his hometown’s economy with a pizza place and other enterprises.
Developed by Italian chef Rodolfo Serritelli who helms and opened the Macau outlet, the Rossi Pizza selection in City of Dreams Manila mirrors the Rossi Pizza menu at Studio City Macau.
The three different types of flours used by Rossi Pizza consist of the traditional 00 flour; malt wheat flour; and Urbano flour, which is made from the best white Italian wheats that trace their roots from an old grain breed to create a flavor profile that is the same as it tasted in 1900s.
Roman pizza undergoes 48-hour fermentation and proofing, blind baking it for two and a half minutes before baking it for the final two minutes with all the sumptuous toppings.
Unlike Neapolitan pizza, olive oil is added to the dough, resulting in scrocchiarella (light, crispy crust). Chef Rodolfo’s pizza creations are the result of an intensive study of pizza in Italy and his family heritage with roots in Rome, where he showed an early passion for baking.
To achieve the signature scrocchiarella dough, a Moretti ForniSeries Evolution Modeli oven was specifically acquired for Rossi Pizza. It is an electric oven with a complete control over three heating zones (top, middle, and bottom) that can meet the required setting to guarantee the high standard of quality, consistency, and authenticity of the special, Roman-style dough.
With Chef Rodolfo’s guidance, City of Dreams Manila’s Markus Tauwald, Executive Chef, and Hoon Sung, Executive Pastry Chef, recreated the intricate dough using Rossi’s signature mix of three different flours made entirely with Italian grains; water; olive oil; and salt.
Chef Markus and Chef Hoon added their own two signature pizzas – the Capricciosa consisting of premium Italian cured meat such as prosciutto cotto and premium veggies like champignon, artichokes, and olives; and Tonno e Cipolla, highlighting sustainable and locally-sourced tuna.
Among the other chef’s recommendations are the classic Margherita and Quattro Formaggi (with parmesan, gorgonzola and taleggio cheeses). Vegetarians will delight in the Funghi (creamed mushrooms, roasted mushrooms, vegan TVP and arugula); and Vegana (eggplant, zucchini, mushrooms, and onion). The 12-inch pizzas feature vegetarian and imported protein toppings.
Rossi’s pasta favorites are also available: Rossi’s Carbonara (spaghetti, egg yolk, pecorino cheese, and guanciale cured pork); Fettucine con Polpette alle Abruzzese (medium ribbon pasta, beef and pork mortadella meatballs, and tomato sauce); and Spaghettone “Mancini” alle Vongole (spaghetti with clams from Bicol in olive oil, garlic, and white wine sauce).
Salads and snacks include Burrata with Parma Ham, salad greens with caramelized walnuts, and arugula salad with homemade cured salmon.
Completing the menu at Rossi Pizza are Italian desserts including the well-loved tiramisu; homemade gelatos in eight flavors: Coffee, Vanilla, Cherry, Strawberry, Mint Chocolate, Hazelnut, Mango and Tiramisu; and milkshakes in Vanilla, Chocolate, Coffee, Hazelnut and Strawberry flavors.
Rossi Pizza, an open casual dining place with the vibe of an Italian café, is adjacent to Jing Ting and Hidemasa at the Upper Ground level and seats up to 72 guests. It is open daily from 11 a.m. to 9 p.m.
For inquiries and reservations, call 8800-8080 or e-mail guestservices@cod-manila.com
For more information, visit www.cityofdreamsmanila.com
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*Disclaimer: article is based on a press release from City of Dreams Manila.
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