First in Brooklyn, another in New York, then in Hong Kong, now in Manila! The New York favorite flew its way to show Filipinos why Motorino is tapped as the “best” pizza in New York. Best, such a strong word to use. But according to the votes of Americans in New York, they are obsessed with Motorino pizzas. Hear it from New York Times, Rachel Ray and the rest from Brooklyn and New York, media speaks for the public that Motorino’s authentic Italian pizza captured the American market. Now how about the Filipinos? Do you think Filipinos will motor their way to Motorino?

Admit it, we are all used to American style pizzas. Motorino knows the risk of bringing in the global brand to the country despite our favoritism towards American style pizza. We think American-style pizzas are the best (considering the price of course). The team of Motorino recognizes the fact that we might not be ready for the next big thing about pizzas, Neapolitan style pizza. But it’s now or never. The moment one of the owners first tasted a slice of Neapolitan pizza in Hong Kong, they can’t wait any longer but to bring this brand to the Filipinos. It’s time for them to introduce Motorino Pizzeria’s one-of-a-kind Neapolitan Pizza.

Chef Palombino demonstrated how it is done, taking out an uneven round-sized Neapolitan pizza out of the wood-fired oven that was built brick-by-brick by Stefano Ferrara.

As he took it out, the aroma of high quality fresh ingredients, primarily tomatoes and cheese steaming through the air.

The premium ingredients, spotted crust marks, handrafted dough and its expensive Stefano Ferrara oven sums up to why these Neapolitan pizza are more pricey than your other favorite pizza brands.

The classic definition of Neapolitan pizza is made with fresh tomatoes and drowned with Mozzarella cheese. In short, you get Margherita. At Motorino, they preserve the classic way of cooking pizza, making their Margherita as simple yet complete by including fior di latte (Mozzarella type of cheese), tomato sauce (lots of them), basil, pecorino and E.V. olive oil.

 My first slice of Neapolitan pizza from Motorino kept me biting and biting until the plate turned blank white. The first to notice was its doughy texture as I pulled out the slice from my mouth each bite. Next was the fresh ingredients I caught a whiff. Lastly, I didn’t notice my style of eating was the wrong manner. One of the owners approached me and taught me how to eat a Neapolitan pizza properly. What was wrong? My style was the “usual” way of eating a slice of pizza, holding the slice with your fingers and way through the mouth.

Wrong seemed right to me. But the Motorino way is this way (Check out the photo above). Gently fold the pizza in half, utensils can be left behind, use your hands and you’re all good to eat it right. Designed to be eaten that way, you get to avoid the mashy and soupy texture in the middle of ever slice.

Fior di latte, prosciutto, pecorino, arugula and olive oil. Exactly the flavors I’d choose if I were to make my own Motorino pizza. I’d keep it simple with my favorite prosciutto covering up the dough for a gentle ‘meaty’ yet healthy pizza.

Made of fior di latte, garlic, pecorino American bacon and E.V. olive oil. A signature pie made by Motorino’s very own Chef Palombino. Claiming this pizza as one of their best based on my own taste and the people I’ve dined with. I know, I know, you’re hating the price. Am I right? Unfortunately, good Neapolitan pizza comes with a high price.

Before leaving, I cleaned my savory-like mouth with spoons of Tiramisu. Good enough, yet not my favorite. I’m going back for their pizzas though, not for the dessert. 🙂

You might not see Chef Palombino in action but you can watch from their open kitchen how he trained their Filipino staff how well to cook the Neapolitan way.

Ceiling made more interesting with the use of tin plates.

Motorino at Greenbelt 3 is a floor below the cinemas, right outside the ticket booth. If you want to explore, better try Motorino before or after your movie.

Warning: Be careful of their bench chairs. My sister’s iPhone accidentally fell inside the wide inch gaps between woods. It’s a hassle to ask for their waiters to help you get your things inside the bench chairs. Think you can look under and reach for your things? Nope. You gotta remove a big chunk of things inside to grab your fallen stuff.

*Don’t search for pastas or chicken. Motorino is a Pizzeria limited to a few flavors of Pizza, wine and a few selection of appetizers and desserts.

It’s understandable the price might push you away to try it. Yes, I get what you mean if you compare Motorino to the usual pizza salons Filipinos are more familiar with. I guess it will be Motorino’s challenge to convince all of you to try or even go back and forth to their pizzeria. If you ask me, the dough alone stands out from the rest. It’s worth trying if you’re budget its game for it.

Do you think your adventurous tummy is ready for Neapolitan Pizzas?

Head now to Motorino at Greenbelt 3.

Cheers,
The Food Scout

Food	9/10
Ambiance	8/10
Service	8/10
Cost	7/10
Overall	8/10