Al Bacchio in Makati: A Refined Take on Roman and Northern Italian Cuisine
Opened in 2025, Al Bacchio is an Italian dining concept under Bizu Groupe, born from a collaboration between Annie Tanco, founder and chairwoman of Bizu Groupe, and Italian Chef Roberto Boggio.
Their partnership began during Tanco’s travels through Tuscany and Sicily, where she encountered Chef Boggio and was drawn to his deep understanding of regional Italian cuisine and his respect for time-honored techniques. That meeting eventually led to an invitation to Manila, where Al Bacchio would take shape as a restaurant rooted in authenticity and craftsmanship.
Located in Salcedo, Legazpi Village, Makati City, Al Bacchio reflects its guiding philosophy, Old Soul, Fresh Slice, in both its setting and its cuisine. The restaurant is warm and understated, allowing the food to take center stage. Its menu is primarily inspired by Roman and Northern Italian traditions, emphasizing technique, simplicity, and the careful use of premium ingredients.
IMAGE from Al Bacchio
One of Al Bacchio’s most distinctive contributions to the local dining scene is its introduction of Pinsa Romana (Php 595 to Php 800) to the Philippines.
Lighter and more digestible than traditional pizza, the Roman-style pinsa is made from a blend of rice flour, soy flour, and reduced wheat, resulting in a crisp exterior and airy interior. It is finished with classic Italian toppings that showcase the dough’s subtle flavor and texture, offering a refined yet comforting experience.
Pinsa Romana (Php 595 to Php 800) / IMAGE from Al Bacchio
The same philosophy carries through to the pasta dishes, all handmade daily. The Cacio e Pepe (Php 695), a Roman classic, features house-made spaghettini tossed simply with freshly cracked black pepper and aged Pecorino Romano, simple, precise, and deeply rooted in tradition.
Cacio e Pepe (Php 695) / IMAGE from Al Bacchio
For those seeking something more indulgent, the Gnocchi alla Bava (Php 795) delivers soft, pillowy handmade gnocchi coated in a velvety cheese sauce that feels both comforting and satisfying.
Gnocchi alla Bava (Php 795) / IMAGE from Al Bacchio
Behind these dishes is Chef Roberto Boggio, who brings more than 40 years of culinary experience to Al Bacchio. He has worked in some of Italy’s most respected kitchens and previously served as Corporate Chef of Marriott International.
His cooking style mirrors the restaurant’s identity: honest flavors, precise execution, and deep respect for Italian culinary heritage, expressed through clean and modern restraint. His expertise shines most clearly in the handmade pastas, Roman-style pinsa, and elegantly composed plates that define the menu.
Chef Roberto Boggio / IMAGE from Al Bacchio
Al Bacchio is also well-suited for intimate celebrations and private gatherings. The restaurant can comfortably accommodate up to 50 guests and accepts private event bookings, with customized buffet packages starting at Php 100,000, depending on menu selection and event requirements.
Whether for a quiet dinner or a special occasion, Al Bacchio offers a refined Italian dining experience that feels both timeless and thoughtfully adapted to Manila’s evolving culinary landscape.
