{"id":1831,"date":"2025-05-19T16:00:28","date_gmt":"2025-05-19T08:00:28","guid":{"rendered":"http:\/\/primer.com.ph\/eat\/?p=1831"},"modified":"2026-03-16T16:51:38","modified_gmt":"2026-03-16T08:51:38","slug":"va-bene-pasta-deli","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/location\/philippines\/taguig\/va-bene-pasta-deli\/","title":{"rendered":"Va Bene Pasta Deli in BGC: Italian Pizza & Pasta Creations by Chef Massimo Veronesi"},"content":{"rendered":"

Since first opening in 2010, Va Bene Pasta Deli<\/strong> has built a name in Manila as a destination for authentic Italian cuisine centered on daily-made fresh pasta.<\/p>\n

Founded by Chef Massimo Veronesi<\/strong> and Carolyn Veronesi<\/strong>, the restaurant began from a humble yet much-loved location at a Petron gas station in Makati, where it quickly gained a following for its handcrafted pasta dishes and honest Italian flavors.<\/p>\n

\"\"IMAGE from Va Bene Pasta Deli<\/em><\/span><\/p>\n

Over the years, Va Bene Pasta Deli became especially known for specialties such as its organic egg tagliatelle, black ink tagliolini, and indulgent truffle-infused creations. In August 2014, the restaurant expanded with its second branch at BGC Central Square<\/strong>, bringing its signature Italian offerings to even more diners in the city.<\/p>\n

\"\"IMAGE from Va Bene Pasta Deli<\/em><\/span><\/p>\n

At Va Bene Pasta Deli BGC, guests can expect a menu that reflects both tradition and craftsmanship, with recommended dishes that highlight the restaurant\u2019s strength in refined yet comforting Italian fare. One of the standouts is the Polipo Octopus Carpaccio<\/strong>, a refreshing starter that combines tender octopus with arugula salad, lemon dressing, capers, olives, and shaved Parmesan cheese.<\/p>\n

\"\"Polipo Octopus Carpaccio (Php 650) \/ IMAGE from Va Bene Pasta Deli<\/em><\/span><\/p>\n

For pasta lovers, the Papardelle Black Ink Prawns & Octopus<\/strong>\u00a0is a must-try. Made with striking black pasta, the dish is served with anchovies, prawns, octopus, and crispy bread crumbs, resulting in a plate that is rich in seafood flavor while still remaining elegant and well-balanced.<\/p>\n

\"\"Papardelle Black Ink Prawns & Octopus (Php 590) \/ IMAGE from Va Bene Pasta Deli<\/em><\/span><\/p>\n

Another highly recommended dish is the Veal Cheeks Ravioli <\/b>made with spinach, mushroom cream sauce, veal jus, and truffle oil. This dish brings together hearty and luxurious elements in one plate, with the softness of braised veal cheeks complementing the delicate ravioli.<\/p>\n

\"\"Veal Cheeks Ravioli (Php 690) \/ IMAGE from Va Bene Pasta Deli<\/em><\/span><\/p>\n

Pizza Offerings<\/strong><\/span><\/p>\n

Apart from its pasta offerings, Va Bene Pasta Deli also serves pizza rooted in Italian tradition. The restaurant primarily offers Roman-style pizza<\/strong>, particularly Pizza al Taglio <\/strong>(rectangular, crispy, scissor-cut slices), alongside 12-inch Napoletana-style pizzas<\/strong>. Their pizza dough undergoes 24 to 36 hours of fermentation<\/strong>, with different techniques applied depending on whether it is being prepared for the Roman or Napoletana style.<\/p>\n

The pizzas are made using a thoughtful combination of imported Italian products, locally sourced ingredients, and house-made sauces<\/strong>, ensuring quality and balance in every bite. Baked in a gas oven<\/strong>, the Roman-style pizza takes around 15 minutes<\/strong> to cook, while the Napoletana-style pizza is baked in just 2 minutes<\/strong>.<\/p>\n

What makes Va Bene\u2019s pizza particularly notable is its Pizza al Taglio, which translates to “pizza by the cut”, a classic Roman street food style known for its rectangular form, light and airy texture, and crisp bite. Traditionally baked in large trays called “teglie”, this style allows for a variety of toppings and offers a distinctly casual yet authentic Italian experience.<\/p>\n

Must-try pizzas include the Boscaiola Pizza<\/strong>, one of Va Bene\u2019s Pizza al Taglio<\/strong> creations served in its signature thick, square style. It is topped with mozzarella and ricotta cheese, mushrooms, truffle pesto, and parma ham.<\/p>\n

\"\"Boscaiola Pizza (Php 380\/slice; Php 690\/whole) \/ IMAGE from Va Bene Pasta Deli<\/em><\/span><\/p>\n

Another recommended pizza is the Pizza Stracciatella<\/strong>, a tomato-based creation topped with sun-dried tomatoes and stracciatella cheese.<\/p>\n

\"\"Pizza Stracciatella (Php 690) \/ IMAGE from Va Bene Pasta Deli<\/em><\/span><\/p>\n

Finally, the Pizza Tartufina<\/strong> stands out for its indulgent combination of mozzarella, ricotta, and taleggio cheeses, layered with truffle mushroom pesto and parma ham.<\/p>\n

\"\"Pizza Tartufina (Php 790) \/ IMAGE from Va Bene Pasta Deli<\/em><\/span><\/p>\n

About the Chef<\/strong><\/span><\/p>\n

Behind Va Bene Pasta Deli is Chef Massimo Veronesi<\/strong>, a respected Italian chef in Manila best known for bringing authentic fresh pasta to the local dining scene.<\/p>\n

With more than 20 years of international culinary experience, Chef Massimo has built a career shaped by work in Italy, Dubai, Florida, and the Philippines. Before establishing Va Bene Pasta Deli, he served as chef de cuisine of Mi Piace at The Peninsula Manila<\/strong>.<\/p>\n

Prior to moving to Manila from Florida in 2006, he also worked at a signature Italian restaurant of The Ritz-Carlton<\/strong>, and spent five years in Dubai at Splendido at The Ritz-Carlton<\/strong>, which was known for having one of the best brunches in 2004.<\/p>\n

His experience likewise includes working across different provinces in Italy and in various Michelin-recognized restaurants. Through Va Bene Pasta Deli, Chef Massimo continues to share his deep knowledge of Italian cuisine, offering diners in Manila a taste of tradition shaped by years of global experience.<\/p>\n","protected":false},"excerpt":{"rendered":"

Since first opening in 2010, Va Bene Pasta Deli has built a name in Manila as a destination for authentic Italian cuisine centered on daily-made fresh pasta.<\/p>\n","protected":false},"author":3,"featured_media":65540,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65,12,14,143],"tags":[2682,324,6797,416,420,313,7236],"class_list":["post-1831","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","category-taguig","category-bonifacio-global-city","category-pizza","tag-205-bgc","tag-bgc","tag-fresh-pasta","tag-italian-cuisine","tag-italian-restaurant","tag-makati","tag-va-bene-pasta-deli"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/1831","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=1831"}],"version-history":[{"count":27,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/1831\/revisions"}],"predecessor-version":[{"id":65543,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/1831\/revisions\/65543"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/65540"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=1831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=1831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=1831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}