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Crosta Pizzeria

Under Japanese-Filipino pizzaiolo Yuichi Abellare Ito, Crosta runs three parallel formats -- round sourdough, Sicilian pan and Detroit-style deep-pan -- built on long fermentations and a self-described mix of Italian, Filipino and Japanese ingredients, which is the clearest Makati example of a named maker deliberately working outside a single regional tradition rather than reproducing one.

Liberty Center, 104 HV Dela Costa corner L.P. Leviste Street, Salcedo Village, Makati City · Makati · Pizza contemporanea

A pizza topped with prosciutto, halved dark cherries, white cheese and chopped parsley on a round wooden board on a terrazzo counter, with a leg of ham, a small bottle of balsamic vinegar and its wooden box behind it.
From Crosta Pizzeria

Why it is here

Under Japanese-Filipino pizzaiolo Yuichi Abellare Ito, Crosta runs three parallel formats -- round sourdough, Sicilian pan and Detroit-style deep-pan -- built on long fermentations and a self-described mix of Italian, Filipino and Japanese ingredients, which is the clearest Makati example of a named maker deliberately working outside a single regional tradition rather than reproducing one.

What to order

Roni Sicilian (rectangular, salami); four-cheese round pizza (mozzarella, taleggio, fontina, gorgonzola)

What we looked at

Long fermentation doughThree parallel formats: round sourdough, Sicilian pan, Detroit-styleIngredients a deliberate Italy/Philippines/Japan mix, by the house's own accountNamed pizzaiolo with a documented Tokyo pizza-bar background