Italian Classic Gets a Filipino Twist from the Toyo x A Mano Collaboration

Pizzas from the Italian restaurant A Mano and the Filipino restaurant Toyo have received accolades; A Mano's pizza was ranked as the twelfth best in Asia Pacific, while Toyo's pizza came in at number 24. Until August 26th, they are serving "Pizza Kamayan," a pizza with a Filipino flair.

There are three pizza options, all in the traditional Neapolitan style, made by a mano. This works to a mano's advantage because his dough is some of the best—flavorful, crispy, and just slightly chewy. Things get a little different when you add the toppings. First of all, they utilize a tomato-banana sauce that is sweeter than traditional banana ketchup, which is probably done on purpose. In a couple of the pies, kesong puti appears side by side with ricotta or fiordilatte.

Si Margarita (P650), a locally inspired take on the traditional Pizza Margherita, is mostly composed of the first two components. Additionally, sulasi, or holy basil, is used in place of the regular basil you may find in an Italian pie. Although this should theoretically give the pizza a little more spiciness, in reality, the herb doesn't really stand out because of how powerfully the other ingredients taste in the dish. The pizza is finished off with a drizzle of extra virgin olive oil, which adds a deep brightness.

Out of all of them, the most thrilling pizza is the Tortang Talong (P810). Using ingredients you won't often find in a normal pizzeria, it feels entirely unique. Kesong puti and ricotta are combined to make the cheese base. Along with adding a texture that practically melts into the creamy cheese, charred eggplant adds a smokey note. Richness is provided by a drip of egg yolk, and the banana-tomato sauce topping nearly perfectly captures the flavor of the original meal. It feels like a pizza take on a Filipino meal, in contrast to the other two pies in the trio, which are copies of already-existing pizzas.

Pizza Kamayan's oversized rendition of the Hawaiian pie, Lechon & Pinya (P940). First served with fiordilatte and banana-tomato red sauce, it is topped with dried pineapple, crispy lechon skin, and porchetta. A side of spicy vinegar is offered with it. It's a flamboyant pizza with ingredients that could put someone in a coma. Dried pineapple just seems to suit better within a pizza paradigm; its sweetness is a little subdued, and the savory components are boosted up. Even people who detest pineapple on pizza will probably enjoy this use of pineapple.

Pizza Kamayan is a dessert that A Mano serves. It consists of a special gelato topped with tibuok salt and adobong mani. Thick burrata ice cream with crunchy peanut bits goes well with the dessert. Pizza Kamayan is worth tasting for its unique flavors and is accessible at all A Mano locations until August 26.

Via Spot.ph