Salcedo’s gone pazzo for this new spot. Elbert’s Pizzeria is the Apple of our Pie, find out why:
Pizza is highly subjective.
Thin or thick crust? Pan deep dish versus hand-tossed? Some like it piping hot, straight out of the wood oven; some prefer it day-after-chewy from the fridge (some, ok? But the leftover pizza partisans are out there).
And there is the one opinion poll that truly divides: Authentic Italian or NY-style?
To give the Italian “boot” to the Big Apple is to concede that simple and basic quality produce and ingredients trump the mega slice. And while there is many a carb-tastic joint to sate all manner of pie cravings, a truly authentic—albeit accessible—slice of Italy in the heart of Manila is an utterly wonderful thought.
As per proprietor Elbert Cuenca, it’s wood-fired pizza that gets his motor running. “It wasn’t Italian cuisine in particular that I was after,” he shared. “It was just that I fell in love with wood-fired pizzas and that’s what I felt would put smiles on the faces of customers.”
The concept was ten years in the making, including the two that Elbert’s brother, chef-turned-pizzaiolo Adrian, took to train in Italy and the time it took to secure the location. Everyone remembers the previously loved Hooch bar on Leviste street? Well, Elbert’s Pizzeria won some major votes here, and, if I may so say myself, reinstated the love.