Cover Photo: Crosta Pizzeria
Photo: Crosta Pizzeria
1 / 1
Find out which three Philippine brands stood out
Awards body, 50 Top Pizza, a branch of the 50 Top Italy group, began their pizza top listing around 2017, launching around Italy and has since expanded to the United States, the EU, and APAC. This year, they held their awarding ceremony at the Istituto Italiano di Cultura in Tokyo, Japan on March 4, where they spotlighted three local home-grown Filipino brands.
50 Top Pizza taps voters and reviewers in each local region in APAC to ensure that the restaurants are properly vetted throughout the process. The online foodie guide proudly judges on a range of criteria such as the food quality, service, wine, décor, overall ambience, and even wait time. All reviewers are encouraged to judge the establishment based on the experience as a whole and not solely focus on one aspect.
Above Photo: Shaian Ramesht\Unsplash
Photo: Shaian Ramesht\Unsplash
1 / 1
This year The Pizza Bar on 38th in Tokyo was named the Best Pizzeria in APAC for the second year in a row!
Philippine winners
Above Photo: Chef Yuichi Ito of Crosta Pizzeria
Above Photo: Chef Yuichi Ito of Crosta Pizzeria
Photo: Chef Yuichi Ito of Crosta Pizzeria
1 / 2
Crosta
Crosta by Ingga Cabangon Chua and Thomas Woudwyk was named the second-best pizzeria in APAC and ranked first place for the Philippines, bringing great pride to the country with this big win. Moreover, chef Yuichi Ito (a top pizzaiolo from Japan) was named the Best Pizza Maker of the Year, winning this prestigious award for 2024 too! The awards body lauded Crosta for its dedication to excellent pizza dough and attention to high-quality produce. Known for both simple slices that hit the spot, and also playful, innovative bites, this pizzeria continues to stand out. In December 2023, they opened Baby Crosta and Bianca Omakase in Niseko, Japan, boldly introducing new Crosta group concepts in a foreign country. Last year the group also won the Pizza of the Year 2023 award, for their pizza with culatello, black Tasmanian cherries marinated in Marsala, Gorgonzola cream, mozzarella, balsamic vinegar.
Above Photo: A Mano
Above Photo: A Mano
Photo: A Mano
1 / 2
A Mano
A Mano this year came in at 12th place this year. On top of that, the group also won the Best Pasta Proposal 2024 Pastificio Di Martino Award. Under the watchful and detail-oriented eye of founder Amado Forés, A Mano, which literally translates to “by hand” in Italian, takes great pride in their handmade traditional pizzas (and pasta)–which you can easily view being made thanks to their beautiful open-kitchen set-up.
See also: Design & dining: Notes on building a restaurant with JJ Acuña
Above Photo: Wild Flour Italian
Above Photo: Wild Flour Italian
Photo: Wild Flour Italian
1 / 2
Wild Flour Italian
Wildflour Italian from the Wildflour Group, run by CEO and president Ana de Ocampo, with chefs Allen Buhay and BJ Mantuano came in at number 47 this year. They are celebrated for their expertly crafted pies that come piping hot straight from a wood-fired brick oven. With no stopping in sight, the Wildflour Group continues to grow and capture more hearts across the Philippines.
A select group of top-ranking pizzerias featured in 50 Top Pizza Asia – Pacific 2024 list are automatically in the running for this year’s top 100 Best Pizzerias in the World, which will be announced in Naples on September 10. Good luck to A Mano and Crosta for the Philippines!
See also: The pros and cons of meat substitutes
About
Isabel loves to learn, and see things from different perspectives. Connecting with people and engaging in new experiences to broaden her horizons is what inspires this storyteller, keeping her constantly curious, and excited for what's to come. An absolute love for all things F&B ignited a hunger to devour content from this world and keeps her jumping into tasty adventures around the globe. From the beauty of simple bites, to nuanced fine dining tasting menus, street food, and the art of entertaining, the multi-faceted nature of the dining experience is something she can't get enough of. A good cup of coffee or a glass of wine paired with a dash of witty conversation is a quick way to win her over. This editor loves travelling, food, music, skincare, fitness, and is only friends with people who love dogs. Guilty pleasure?: Binge-watching TV shows and movies she has already seen.
Work
Concept creation is the name of the game and branding takes centre stage in Isabel's day-to-day schedule. From producing shoots, conceptualising bespoke projects for our partners, relationship management, to cooking up features and events for Tatler Dining, this editor is a tried and tested foodie at heart. She mainly writes content for Tatler Dining, engaging in captivating discussions with restaurateurs, chefs, producers, and food enthusiasts to tell must-know stories. Aside from that Isabel manages Tatler Dining's flagship events like Off Menu, or Cocktail Festival and puts together the Tatler Dining Guide, our annual listing of the best eats around town.
Follow her on Instagram @isabelvmf.
