Casa Italianos in Makati: Where Italian Flavors Meet Filipino Soul
Barely a month since opening its doors, Casa Italianos in Salcedo Village is already carving a distinct identity in the local dining scene. The restaurant held its soft opening on January 20, 2026, and formally welcomed guests during its grand opening on January 25, marking the beginning of what the team describes as a heartfelt culinary journey.
IMAGE from Philippine Primer
As their first venture, Casa Italianos represents months of careful planning and concept development. After two to three months of refining their direction, the founders arrived at a clear vision: Northern Italian cooking infused with Filipino soul.
IMAGE from Philippine Primer
At its core, Casa Italianos is about honoring Italian culinary traditions while embracing the flavors and spirit of the Philippines. While the menu features Italian classics, many dishes are thoughtfully adapted using Filipino techniques and ingredients. The Arrosto di Maiale, for instance, draws inspiration from Italy but is prepared in a way reminiscent of Filipino lechon kawali, resulting in a familiar crispness and depth of flavor that resonates with local diners.
The restaurant has quickly become known for its pastas and pizzas. At Casa Italianos, pizzas are served in two distinct styles: the classic Neapolitan and the more distinctive Pinsa Romana. While Neapolitan pizza is widely recognized for its soft, airy crust, the Pinsa Romana offers a lighter and crispier base that blends the qualities of traditional pizza and focaccia.
Depending on the style, the dough incorporates a mix of bread flour, Rex Milano flour, and rice flour, creating a unique texture and flavor profile. Each pizza is baked in a gas-brick oven visible from the dining area, allowing guests to witness the preparation as it happens.
Among its standout dishes is the Pinsa Romana Salmone (Php 750) which showcases a lighter, crispier Roman-style base topped with cured salmon, artichokes, and capers, offering a bright and savory combination.
Pinsa Romana Salmone (Php 750) / IMAGE from Casa Italianos
Another standout is the Casa Pinsa Romana (Php 610), which features homemade Filipino-style chorizo paired with artichokes and mustard leaves, reflecting the restaurant’s creative blend of Italian tradition and Filipino influence.
Casa Pinsa Romana (Php 610)/ IMAGE from Casa Italianos
Meanwhile, the Chorizo e Salame (Php 710) brings together three kinds of sausage: Filipino-style chorizo, pepperoni, and salami Milano, finished with green and yellow bell peppers for a bold, meaty bite.
Chorizo e Salame (Php 710) / IMAGE from Casa Italianos
For rice lovers, the Risotto Nero allo Scoglio (Php 700) delivers a velvety squid ink risotto enriched with seared shrimps, mussels, and squid, highlighting the depth and brininess often associated with coastal Italian cooking.
Risotto Nero allo Scoglio (Php 700) / IMAGE from Casa Italianos
For dessert, Casa Italianos delivers a playful yet nostalgic creation: Champorado Gelato (Php 320). Inspired by the Filipino breakfast staple, this creamy chocolate gelato is infused with champorado flavors and topped with dilis flakes, a nod to the traditional pairing of champorado and dried fish. The result is a bold and memorable finale that perfectly captures the restaurant’s cross-cultural concept.
Champorado Gelato (Php 320) / IMAGE from Casa Italianos
Guiding the culinary direction of Casa Italianos is Chef Kevin Ereneta, whose journey with Italian cuisine began early in his career. A graduate of De La Salle–College of Saint Benilde with a degree in Culinary Arts, he later earned his Master’s in Food Science from the University of Santo Tomas.
Left to Right: Managing Partner Mr. John Lapid and Chef Kevin Ereneta / IMAGE from Philippine Primer
His training includes a practicum at Jumeirah Beach Hotel in Dubai, followed by professional stints at Diamond Hotel, Edsa Shangri-La, and The Manila Hotel. Chef Kevin further honed his expertise at the Italian Culinary Institute for Foreigners in Italy, where he joined as part of a faculty-led training program. Throughout his career, he was consistently assigned to Italian kitchens, allowing him to deeply understand and refine his approach to Italian cuisine.
Ready to dine at Casa Italianos? For those planning private their gatherings, Casa Italianos can accommodate a minimum of 30 guests for full restaurant buyouts, with packages starting at Php 1,000 per head and additional options at Php 1,500 and Php 2,000 per head. The entire space can host up to 70 to 80 guests, making it suitable for intimate celebrations, corporate events, and special occasions.
On regular days, walk-ins are welcome, though reservations are highly encouraged to guarantee seating, especially during peak hours. Guests are asked to observe a smart casual dress code.
For guests bringing outside cakes or wine, corkage fees apply at Php 200 for small cakes and Php 300 for large ones, while wine corkage is set at Php 500 per bottle. Small pets are also allowed inside the premises, provided they are properly contained.
With its Northern Italian foundations and unmistakably Filipino heart, Casa Italianos offers more than just a meal. It presents a thoughtful dialogue between two rich culinary traditions, served on one plate.
