Pizzetta
Pizzetta is a June 2025 Poblacion opening built explicitly as a lower-priced, high-hydration Neapolitan-style counter -- Wellington wheat flour, hand-stretched rather than rolled dough -- under two named head chefs with Metro Manila pizza-kitchen backgrounds (Alvin Pobre previously made pizza at Amare La Cucina and La Dolce Vita). It is the newest of the four Makati records and the clearest case of Neapolitan technique deliberately repriced for a neighbourhood audience rather than a fine-dining one.
Why it is here
Pizzetta is a June 2025 Poblacion opening built explicitly as a lower-priced, high-hydration Neapolitan-style counter -- Wellington wheat flour, hand-stretched rather than rolled dough -- under two named head chefs with Metro Manila pizza-kitchen backgrounds (Alvin Pobre previously made pizza at Amare La Cucina and La Dolce Vita). It is the newest of the four Makati records and the clearest case of Neapolitan technique deliberately repriced for a neighbourhood audience rather than a fine-dining one.
What to order
Samurai; Margherita