Cover Arancini
Arancini
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The Wildflour Group’s Italian restaurant in BGC introduces more to love and indulge in upon every visit
One could wistfully think back to the days when Wildflour had only emerged as a budding café in the local scene, quickly earning its stamp of approval among the metro’s foodies for its awe-inspiring fare. From its signature bread and pastries to elaborate and hand-crafted dishes, the restaurant’s creations have grown synonymous to comfort in the ten years since—and the group by chef-owner Ana de Ocampo has likewise expanded its domain to a set of equally flourishing names in the industry.
Among the notable bunch, the Wildflour Group’s foray into fine dining honours its tastemakers’ regard for quality and authenticity in discernable flair. First opened in 2019, Wild Flour Italian was born of the acclaimed management team’s belief that their recipe for great bread can spur the recipe for great pizza. Thus guaranteeing that fundamentals like pizza dough and fresh pasta are cornerstones of each remarkable dish at the restaurant, it’s really no surprise that Wild Flour Italian has placed in the first-ever list of Asia’s Top 50 Pizzas this 2022.
See also: Best Pizzas in APAC: 3 Philippine Pizzerias Rank in Asia's Top 50 Awards 2022
Above Pepperoni pizza
Above Fresh pasta
Pepperoni pizza
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These glorious woodfire brick oven-cooked pizzas are complemented by an array of delectable options on the ever-evolving menu. Diligently curated by founding partners, multi-awarded chefs Margarita Manzke and Walter Manzke (who has worked at restaurants like Alain Ducasse’s three Michelin-star Le Louis XV in Monaco among others), the selections at Wild Flour Italian take the group’s commitment to sustainably sourced ingredients from local, farm-to-table suppliers to another level by highlighting some of the freshest, seasonal items from all over the world.
Above Cioppino
Above Figs and prosciutto pizza
Cioppino
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Wild Flour Italian’s celebrated pizza dough, for instance, is created from La Napoletana Molino Dallagiovana flour for the most authentic rendition of Neapolitan pizza, while its flavour-rich risotto rice is aged carnaroli of the Acquerello brand, where rice grains undergo a rigorous selection, ageing, and whitening process.
Black summer truffles are flown in from the region of Piedmont in Italy, and soon, white truffles will also be back on the menu. Must-try desserts include the cheesecake bianca and the apple crostata served with vanilla gelato, made with real vanilla beans flown in from Madagascar and fresh milk sourced from Batangas.
See also: The Culinary Capitals of the Philippines: Ana de Ocampo’s Guide to Zambales
Above Mascarpone cheesecake
Above Black truffles from Piedmont, Italy
Mascarpone cheesecake
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As avid patrons like us can only expect Wild Flour Italian to flourish its creativity in new offerings to come, we are pleasantly reminded of the heights it is only set to take beyond the Wildflour Group’s ten years in the business. For the next time you’re in the mood for unrivalled and infallible cuisine, this treasured gem in BGC calls for a distinguishably pleasurable stop.
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