For a mild take on authentic Southern Italian cuisine, come by the newly minted, Francesco’s in Bonifacio Global City.
Chef Francesco now takes the main helm with a partnership with the MFT Group of Companies. This venture is after chef’s successful stint in the iconic, Edsa Shangri-La’s Paparazzi.
For starters, our team had the Le Polpette, a staple appetizer of meatballs in chunky tomato sauce, topped generously with grana padano cheese.
Another kick-off item on this press launch was the Vitello Tonnato, thinly sliced poached veal loins with creamy tuna sauce and assorted, fresh greens.
While the initial two plates were good, the Polipo with roasted cauliflower puree was the opposite. The kitchen had this dish overdone, resonating a bitter after taste.
The ultimate Italian combination of Pasta + Pizza went underway shortly after with two servings each. Orechiette came; first, a unique ear-shaped pasta, blended with broccoli puree, topped with sausage, sundried tomatoes, and pecorino cheese for exciting layers of flavors.
Chef Francesco’s take on classic Spaghetti Puttanesca was lovely, thanks to his recipe of anchovies, olives, and capers in garlic sauce with pecorino cheese.
On pizza, I liked the colorful Parma the most. This piece had the stretch mozzarella cheese, smoked prosciutto di parma strips, bittersweet arugula, shaved parmesan, and bursting cherry tomatoes.
Our team also got the Tartufata, a truffle based white pizza with a number of cheese. I didn’t enjoy this much since I am not a fan of the truffle ingredient.
For our last entree, Mushroom Risotto took the table by storm. It had melt in your mouth, slow-cooked beef cheek in a bed of creamy risotto. Personally, it could use more seasoning for me.
Francesco’s is located at BGC Corporate Center, 30th Street corner 11th Avenue in BGC.
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