{"id":58265,"date":"2025-02-17T18:00:18","date_gmt":"2025-02-17T10:00:18","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=58265"},"modified":"2026-03-26T15:34:00","modified_gmt":"2026-03-26T07:34:00","slug":"rossopomodoro","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/location\/philippines\/pasay\/rossopomodoro\/","title":{"rendered":"Rossopomodoro in BGC: Authentic Neapolitan Pizzas by Chef Jonathan Marchello"},"content":{"rendered":"

Founded in 1998 by three friends in Naples, Italy, the birthplace of pizza, Rossopomodoro<\/strong> began with a simple vision: to share their passion for authentic Neapolitan pizza with the world.<\/p>\n

Over the years, the brand has grown into the largest pizza chain in Italy, with more than 140 branches globally. Its presence now spans major markets including France, Germany, the UK, the Netherlands, the United States, Turkey, Denmark, and Saudi Arabia.<\/p>\n

In February 2025, Rossopomodoro marked another milestone with the opening of its first Southeast Asian branch in the Philippines<\/strong> at SM Mall of Asia<\/strong>. Since then, it has continued to grow its local presence with additional branches<\/strong> at SM East Ortigas<\/strong>, Festival Mall Alabang<\/strong>, and its latest location<\/strong> at BGC 4th Avenue<\/strong>.<\/p>\n

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\"\"Rossopomodoro, BGC Branch \/ IMAGES from Rossopomodoro<\/em><\/span><\/p>\n

At the heart of Rossopomodoro is its commitment to authentic Neapolitan pizza. Staying true to tradition, its pizzas are made using premium Italian flour such as Caputo<\/strong>, with the dough fermented for 24 hours<\/strong> to achieve a light and chewy texture.<\/p>\n

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

The dough is made in-house, while key ingredients are sourced from Italy, combining high-quality Italian brands with fresh produce. Each pizza is then cooked in a brick oven<\/strong> at high temperature<\/strong> for approximately 90 seconds<\/strong>.<\/p>\n

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

What makes Rossopomodoro\u2019s pizza stand out is the careful balance of texture, flavor, and tradition. The 24-hour fermentation process gives the crust a soft yet chewy bite with a rich flavor, while the use of the freshest ingredients ensures every pizza remains true to its Neapolitan roots. Distinguishing each pie are its signature \u201cleopard spots,\u201d<\/strong> the charred bubbles on the crust that are considered a hallmark of authentic Neapolitan pizza.<\/p>\n

Among its recommended dishes, the Truffle Pizza<\/strong> is one of the standout choices. It combines creamy fior di latte and truffle cream with shiitake mushrooms, Parma ham, and parmesan, all finished with a fragrant truffle drizzle that adds an even deeper, more aromatic flavor to every bite. The combination creates a well-balanced pizza with creamy, umami-rich, and delicately salty notes.<\/p>\n

\"\"Truffle Pizza (Solo – Php 545; Sharing – Php 795) \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

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For those who prefer something with a bit of heat, the Diavola Pizza<\/strong> is another must-try. It is made with Italian plum tomato sauce, fior di latte mozzarella, spicy salami, and fresh basil.<\/p>\n

Each ingredient comes together beautifully, with the bright acidity of the tomato sauce balancing the richness of the cheese, while the spicy salami adds a satisfying kick. The fresh basil rounds it out with a subtle aromatic note, making it a flavorful pizza with just the right amount of heat.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\"\"Diavola Pizza (Solo – Php 395; Sharing – Php 565) \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Meanwhile, the Ventura Pizza brings together fior di latte mozzarella, Parma ham, arugula, parmesan cheese shavings, extra virgin olive oil, and fresh basil for a balanced and satisfying combination.<\/p>\n

The creamy mozzarella and savory Parma ham are complemented by the fresh, slightly peppery taste of arugula, while the parmesan, olive oil, and basil add a light yet flavorful finish.<\/p>\n

\"\"Ventura Pizza (Solo – Php 475; Sharing – Php 645) \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Aside from its pizzas, Rossopomodoro is also well loved for its pastas and hearty mains. One standout is the Linguine Gamberi e Limone<\/strong> , a vibrant pasta dish tossed with plump shrimp and brightened with lemon zest, then made richer with shredded burrata, mascarpone, and parsley.<\/p>\n

\"\"Linguine Gamberi e Limone (Solo – Php 695; Sharing – Php 945) \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

For the mains, two dishes deserve special attention. The Pollo alla Diavola<\/strong> features oh so tender (fall-off-the-bone), smoky, golden-roasted chicken served with crispy roasted potatoes and a side salad, making it a satisfying choice for those craving something comforting yet full of flavor.<\/p>\n

\"\"Pollo alla Diavola (Solo – Php 495; Sharing – Php 895) \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Equally enticing is the Manzo al Rosmarino<\/strong>, which showcases tender beef slices saut\u00e9ed with rosemary and garlic, served with demi-glace sauce on the side for added depth.<\/p>\n

\"\"Manzo al Rosmarino (Php 745) \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

To end the meal on a sweet note, the Tiramisu <\/strong>is a fitting final treat, with its layers of espresso-soaked biscuits and velvety mascarpone cream finished with a dusting of cocoa.<\/p>\n

\"\"Tiramisu (Php 250) \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

For meetings with colleagues or intimate lunches and dinners with friends and family, Rossopomodoro BGC also offers a private function room<\/strong> located on the ground floor.<\/p>\n

\"\"Private Function Room \/ IMAGE from Rossopomodoro<\/em><\/span><\/p>\n

Ideal for small gatherings, the enclosed space comes with a door and blinds for added privacy and can accommodate up to eight persons<\/strong>. Rates are set at Php 8,000 consumable for food and beverage for the first two hours<\/strong>, with additional charges applying for succeeding hours.<\/p>\n

Their Mezzanine<\/strong>, on the other hand, is also available for private functions and can accommodate up to 40 guests. For rates, Rossopomodoro can customize the menu according to the client\u2019s preferences.<\/p>\n

\"\"Mezzanine \/ IMAGE from Rossopomodoro<\/em><\/span><\/p>\n

Behind the Neapolitan pizzas is Chef Jonathan Marchello<\/strong>, an Italian chef from Rossopomodoro Italy. He competed in Pizza Senza Frontiere<\/em><\/strong>, a prestigious international pizza competition organized by Ristorazione Italiana Magazine<\/em><\/strong>, where he earned 1st place in the UK, 4th place in Europe, and 1st place for Best Innovation in Toppings. His expertise highlights innovation while maintaining authentic Italian pizza traditions, a balance that continues to define the Rossopomodoro experience.<\/p>\n

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

With its roots in Naples, commitment to authentic Neapolitan pizza, and growing presence in the Philippines, Rossopomodoro offers diners a taste of Italy that stays true to tradition.<\/p>\n","protected":false},"excerpt":{"rendered":"

Famous Italian restaurant chain Rossopomodoro is finally bringing their authentic Neapolitan flavors to BGC!<\/p>\n","protected":false},"author":3,"featured_media":65707,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65,32,26,56,110,27,143],"tags":[8388,416,420,5871,1000,8357,542,305,8387],"class_list":["post-58265","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","category-muntinlupa","category-pasay","category-pasig","category-alabang","category-moa","category-pizza","tag-chef-jonathan-marchello","tag-italian-cuisine","tag-italian-restaurant","tag-moa","tag-neapolitan-pizza","tag-neapolitan-pizza-manila","tag-pasay","tag-pizza","tag-rossopomodoro"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/58265","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=58265"}],"version-history":[{"count":19,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/58265\/revisions"}],"predecessor-version":[{"id":65770,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/58265\/revisions\/65770"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/65707"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=58265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=58265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=58265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}