Motorino’s Prosciutto di Parma
PHP 585 – Approximately 12″ brick-oven pizza with tomato sauce, fior di latte, spicy soppressata, fresh chilies, garlic oregano, pecorino, and virgin olive oil
Motorino is a neighborhood pizza joint that opened its first branch in Brooklyn but now has several in New York, including a couple in Hong Kong and Manila. They make these beautiful artisanal brick oven pizzas with charred, paper thin crusts. It’s an authentic New-York-style pizza, the kind that you have to fold in half to pick up and eat. (aka the best kind)
According to many food blogs, the Soppressata di Picante is Motorino’s pizza of choice so we had to get that one. We ordered this Prosciutto as our second pizza. Generously topped, it’s hard to tell from the picture but this pie was loaded with prosciutto underneath all that arugula. The quality of ingredients is high so if you like white pizzas, then you may want to try this. It’s good. The only thing we didn’t like about it was that the crust didn’t seem as thin or refined as the soppressata. Not sure if that was intended or not but it made for a much heavier dining experience.
Being a US-based franchise, prices are a little steep, especially when compared to our homegrown Gino’s Brick Oven Pizza which churns out similarly delicious artisanal pizzas at much lower prices. Because of that, I’d urge any first-time Motorino diner to go with the Soppressata instead.
Verdict: 3.5 / 5
Motorino Pizzeria Napoletana
3rd Level, Greenbelt 3, Ayala Center, Makati
Tel: 754-8018 | Mobile: 0936-921-5838
Operating Hours: Sun-Thurs, 11AM-11PM / Fri-Sat, 11AM-12MN
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