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July 15, 2016

PICCOLO PADRE: Experiencing Venice, Milan, and Sicily at the Best Italian Restaurant in #AwesomeAngeles!





July 15, 2016

PICCOLO PADRE: Experiencing Venice, Milan, and Sicily at the Best Italian Restaurant in #AwesomeAngeles!

As featured in PAMPANGA: Top 10 Most Awesome Restaurants in Pampanga! (2016)

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PICCOLO PADRE is a fine-dining restaurant located at Prime Asia Hotel, Angeles, Pampanga. Its menu and ornate interiors mirror the rich culinary journey and Italian heritage of third generation owner, Chef Danilo Giampaolo.

Here’s what to expect at one of the highest-rated Italian restaurants in Pampanga….

PICCOLO PADRE RESTAURANT
Narciso Street | Prime Asia Hotel, Malabanias, Angeles City, Pampanga
Operation Hours: 5PM to 11PM
Email: piccolo_padre@yahoo.com | nixro584@yahoo.com
Mobile: +63 919 887 2195 | +63 917 500 47500
Website: www.primeasiahotel.com
Facebook: Piccolo Padre





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Chef Dan’s grandfather ran the first Piccolo Padre in Milan, Italy. Giampaolo worked closely with him and picked up treasured family techniques and recipes that are more than 80 years old!

When his grandfather passed away, Chef Dan moved to Philadelphia with his mother, who opened up the 2nd restaurant. Meanwhile, he worked in hotels all over the world and landed a job as a Sous Chef at Philippine Plaza Hotel (now called Sofitel Plaza Manila) where he met his wife. They moved to Hawaii for work and raised a family there.

Twenty years later, the couple returned to the Philippines to open the third Piccolo Padre now in Angeles City.

 

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The interiors are modeled with distinctly Venetian features. Although Chef Dan is from Milan, he thinks “Venice is more beautiful.”

Notice the beautiful Carnevale masks in the center. Carnevale is an annual festival that starts approximately two weeks before Ash Wednesday and ends on Shrove Tuesday.

 

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The right side of the restaurant depicts houses above the Grand Canal, as well as the Winged Lion of Venice and Clocktower of Piazza San Marco.

Fun fact: The Lion of Venice at the Piazza was built in the 1800s and is symbolic of the city’s patron saint, St. Mark the Evangelist. According to Christian lore, Romans threw St. Mark into a lion pit to be killed; but instead of eating him, the lions grew fond of him and slept by his feet.

 

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PICCOLO PADRE MENU: Grazing Menu | Soups & Salads | Risotto & Paste Asciutte | Meats & Seafood | Sweet Tooth & Beverages

To our left, Chef Dan also captures the marble look of the Piazza. The Piazza San Marco is the main public square of Venice.

 

WHAT TO ORDER:

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Ahi Katsu (P450)Sashimi tuna wrapped in nori, panko, and then pan fried. Lemon-butter-garlic sauce.

The tuna is silky in texture and the panko helps pick up the creamy lemon-butter sauce to add a hint of tartness to the fish.

Fun Fact: Ahi is actually the Hawaiian term for Tuna. Hawaii has a sizeable Asian population--most notably Japanese and Filipino.

 

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Live Oysters Inferno (P480 for 8 pieces| P60 per piece). Fresh oysters Rockafeller style, served Alla Genovese with spinach, cheese sauce, and pancetta.

The oysters are from Crystal Bay in Manila, one of the top sellers of Pasteur Institute Certified seafood. Chef Dan is a good friend with the owner and has a fresh batch delivered to his doorstep weekly.

When these are served, Chef Dan sets the underside of the oysters on fire to warm them before eating…and they are absolutely delicious!

 

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Capllini D' Angelo Al Rau' Di Mare (P95). Maine lobster tail, prawns, red snapper, chilean black mussles, and shell-on scallops in Pomodoro Sauce.

In traditional Italian cooking, red pastas with seafood are served only in a light tomato sauce.

 

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The lightness of the Pomodoro sauce enhances the flavors of the seafood, giving way to the real star of the show!

 

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Ossobucco Alla Milanese (P950). Veal shank traditionally served with risotto alla Milanese or a side of their choice.

If the Kapampampangans have Sisig, then the Milanese have Ossobucco. The tender beef is braised with vegetables in a rich wine sauce served with a side of creamy saffron risotto--a must-have!

(Note: All items on the Meat & Fish menu can be ordered with any one of the following sides: Spaghetti Pomodoro, Tagliatelle Alfredo with Mushrooms, Risotto All'Amatriciana, Polenta with Gorgonzola, Potatoes/Vegetables of the Day, or House Salad.)

 

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Cannoli Siciliani (P250). Two crispy homemade shells filled with ricotta or chocolate mousse.

Everything from the Sicilian shells to mousse is homemade. We love this dessert for its textural experience and subtle sweetness--you won’t regret ordering this!

 

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Our experience at Piccolo Padre is unforgettable for its delicious food and its unique, creative ambiance. If you plan on visiting, set your budget to around P1,500 per head. Order the Ahi Katsu and Live Oyster Inferno for starters, the Capllini D' Angelo Al Rau' Di Mare and Ossobucco Alla Milanese for your mains, and then finish the night with the wonderful Cannoli Siciliani!

Congratulations, Chef Danilo! You made our last stop on our Pampanga Food Trip well worth the travel!

 

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PICCOLO PADRE RESTAURANT
Narciso Street | Prime Asia Hotel, Malabanias, Angeles City, Pampanga
Operation Hours: 5PM to 11PM
Email: piccolo_padre@yahoo.com | nixro584@yahoo.com
Mobile: +63 919 887 2195 | +63 917 500 47500
Website: www.primeasiahotel.com
Facebook: Piccolo Padre

 

Live an Awesome Life,

Team Our Awesome Planet

Disclosure: Our experience was courtesy of Chef Danilo. We wrote this article with our biases, opinions, and insights

(This article is sponsored by AZURE NORTH, an amazing, tropical-inspired residential project featuring a man-made beach in the heart of San Fernando, Pampanga! Developed by Century Properties who clearly know that Pampanga, with its delightful food and hospitable people, is a place really worth living in. Check it out: www.azurenorth.com.ph)

P.S. To honor his grandfather and mother, Chef Danilo does all the cooking in the kitchen to ensure that each dish comes out exactly like it's supposed to.




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