{"id":18297,"date":"2017-08-01T08:59:35","date_gmt":"2017-08-01T00:59:35","guid":{"rendered":"http:\/\/primer.com.ph\/food\/?p=18297"},"modified":"2026-08-10T14:39:44","modified_gmt":"2026-08-10T06:39:44","slug":"galileo-enoteca-deli","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/cuisines\/italian\/galileo-enoteca-deli\/","title":{"rendered":"Galileo Enoteca Deli in Mandaluyong: A Taste of Italy with Fine Wines and Gourmet Delights"},"content":{"rendered":"
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Galileo Enoteca Deli<\/strong> in Mandaluyong<\/strong> offers a warm and inviting dining experience centered on authentic Italian dishes<\/strong>.<\/p>\n

\"\"IMAGE from Galileo Enoteca Deli<\/span><\/em><\/p>\n

Upon entering, guests are greeted by a warm, retro ambiance characterized by red brick and wooden accents, creating a cozy and inviting atmosphere with walls lined with a stunning collection of wine bottles and Italian products, all designed by the owner who was also a former architect.<\/p>\n

\"\"IMAGE from Galileo Enoteca Deli<\/span><\/em><\/p>\n

Galileo Enoteca Deli also offers a curated selection of around 30 Italian wines<\/strong>, with knowledgeable staff available to guide guests in pairing wines with their meals.<\/p>\n

\"\"IMAGE from Galileo Enoteca Deli<\/span><\/em><\/p>\n

The spaces of the restaurants is divided into four sections called \u201cSala<\/em>\u201d<\/strong>,\u00a0each offering a different dining experience.<\/p>\n

\"\"IMAGE from Galileo Enoteca Deli<\/span><\/em><\/p>\n

The restaurant began in 2003<\/strong> as a small space near Mandaluyong City Hall that could accommodate fewer than ten guests. Despite its size, it quickly built a loyal following through its imported delicacies and genuine hospitality<\/strong> led by founder Gaetano<\/strong>. As demand grew, the restaurant moved to Calbayog Street in 2004<\/strong>, originally intended as a warehouse for their wine and deli business.<\/p>\n

However, it soon transformed into a full restaurant driven by the popularity of its home-style Italian dishes. By September 2005<\/strong>, Galileo Enoteca Deli officially opened as a larger dining space, becoming a true family-run restaurant<\/strong> with contributions from Gaetano\u2019s wife Wilma, daughter Vanni, and sister-in-law Ely, <\/strong>who now serves as the restaurant’s executive chef.<\/p>\n

\"\"IMAGE from Philippine Primer<\/em><\/span><\/p>\n

The menu features a selection of Italian dishes prepared using a mix of imported ingredients and locally sourced produce<\/strong>. As a first taste of the Italian dining experience, guests may start with the Venetian Cicchetti<\/strong>, a selection of small bites served on bread.<\/p>\n

The assortment includes salmon and cream; porcini mushroom and gorgonzola; prosciutto, arugula, and bufala; mortadella, pistachio, and ricotta; and ortolana with eggplant and tomatoes.<\/p>\n

\"\"Venetian Cicchetti (Php 850) \/ IMAGE from Galileo Enoteca Deli<\/em><\/span><\/p>\n

Next on the list and among the highlights is the Truffle Pasta<\/strong>, made with farfalle pasta, truffle cream, and parmigiano.<\/p>\n

\"\"Truffle Pasta (Solo: Php 580 \/ Platter: Php 1,680)\/IMAGE from Galileo Enoteca Deli<\/em><\/span><\/p>\n

Another popular dish is the Frutti di Mare<\/strong>, available in a choice of red sauce or olive oil, and topped with shrimp, squid, and mussels.<\/p>\n

\"\"Frutti di Mare (Solo: Php 580 \/ Platter: Php 1,650)\/IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Guests looking for a richer and creamier experience can also try the Cheese Wheel Pasta<\/strong>, where pasta is tossed inside a hollowed wheel of Grana Padano aged cheese.<\/p>\n

\"\"Cheese Wheel Pasta (Solo: Php 700 \/ Platter: Php 1,950) \/ IMAGE from Galileo Enoteca Deli<\/em><\/span><\/p>\n

\"\"IMAGE from Galileo Enoteca Deli<\/em><\/span><\/p>\n<\/div>\n

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The restaurant\u2019s pizzas are made using Italian \u201c00\u201d flour<\/strong>, with dough prepared overnight and baked in an electric oven for 15 to 20 minutes<\/strong>, resulting in a well-balanced crust. One of their bestsellers is the Prosciutto Pizza<\/strong>, topped with prosciutto, arugula, and shaved parmigiano.<\/p>\n

\"\"Prosciutto Pizza (Php 680) \/IMAGE from Galileo Enoteca Deli<\/span><\/em><\/p>\n

Diners may also look forward to their\u00a0 Special Pizza<\/strong>, an upcoming addition to their menu set to launch this April where diners may choose two flavors in one pizza<\/strong>, making it a convenient way to enjoy multiple options in a single order.<\/p>\n

\"\"IMAGE from Philippine Primer<\/span><\/em><\/p>\n

For those looking for something heartier, the La Bistecca della Casa<\/strong> is a standout choice. It features a generous 500-gram cut of USDA Choice Angus prime rib, aged for 21 days and sourced from the USA.<\/p>\n

\"\"La Bistecca della Casa (Php 2,800) \/ IMAGE from Galileo Enoteca Deli<\/em><\/span><\/p>\n

Behind these delicious Italian dishes is Chef Ely<\/strong>, whose culinary journey began over 20 years ago when Galileo Enoteca Deli’s founder Gaetano, her brother in law,\u00a0entrusted her with creating a small menu of authentic Italian dishes<\/strong> for the restaurant. Her formal culinary training consisted of three months under the guidance of Italian priests<\/strong>, which she further developed through continuous self-study and years of hands-on experience.<\/p>\n

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Chef Ely \/ IMAGE from Galileo Enoteca Deli<\/em><\/span><\/p>\n

Over the years, Chef Ely transformed her humble kitchen into a destination for authentic Italian cuisine, serving a diverse clientele that included former President Corazon Aquino<\/strong>, Richard and Lucy Gomez<\/strong>, Cesar Montano<\/strong>, Senator Imee Marcos<\/strong>, members of the Marcos family<\/strong>, and other notable personalities.<\/p>\n

Chef Ely’s culinary philosophy centers on simplicity and authenticity. She carefully sources Italian ingredients and creates dishes that emphasize tradition and genuine flavor rather than elaborate presentation. Her approach reflects her belief that great food comes from respecting ingredients and preserving authentic Italian cooking traditions.<\/p>\n

Beyond her role in the kitchen, Chef Ely is regarded as the quiet anchor of the Galileo team. As a mother and mentor, she nurtures and supports those around her, leading with kindness and wisdom.<\/p>\n

Private Dining and Larger Events<\/span><\/strong><\/p>\n

The restaurant offers a semi-private dining area<\/strong> at their Sala 4<\/strong> which can accommodate 10 to 14 guests<\/strong>, with a minimum consumable rate of Php 15,000<\/strong>. Curtains can be arranged upon request to create a more intimate setting.<\/p>\n

\"\"IMAGE from Galileo Enoteca Deli<\/span><\/em><\/p>\n

For larger events, the entire restaurant can be reserved for up to 50 guests at Php 81,900<\/strong>, with additional packages available depending on the occasion. Outside alcohol is not allowed<\/strong>, while cakes are permitted with no corkage fee <\/strong>and Lechon with a Php 1,500 corkage fee<\/strong>.<\/p>\n

With its family-driven story, authentic Italian dishes, and welcoming atmosphere<\/strong>, Galileo Enoteca Deli<\/strong> continues to offer a dining experience shaped by tradition, passion, and a strong sense of community.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Galileo Enoteca Deli in Mandaluyong offers authentic Italian dishes, curated wines, and a warm, family-run dining experience with highlights like truffle pasta and prosciutto pizza.<\/p>\n","protected":false},"author":3,"featured_media":65817,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65,68],"tags":[8421,416,6169,420,6170,6168],"class_list":["post-18297","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","category-mandaluyong","tag-galileo-enoteca-deli","tag-italian-cuisine","tag-italian-deli","tag-italian-restaurant","tag-mandaluyong","tag-wine-library"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/18297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=18297"}],"version-history":[{"count":20,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/18297\/revisions"}],"predecessor-version":[{"id":65781,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/18297\/revisions\/65781"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/65817"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=18297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=18297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=18297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}