Regina Troy Barrios

Editor’s Picks: 10 Pizza Spots To Celebrate World Pizza Day

Article (news)

<p>Pizza was born in Naples. Smoky from wood-fired ovens, crowned with sun‑baked tomatoes and fresh mozzarella, it was cheap, simple, and irresistible—so good it refused to stay put. Over time, it escaped Naples’s alleyways and spread outward, changing as it went: folded into commuters’ hands in New York, baked into thick, butter-rich deep dishes in Chicago, refined into feats of precision in Tokyo. Eventually, it reached Manila, where chefs took the original formula for pizza and used it as a platform for their own ideas—speaking the same culinary language, but with a distinctly local accent.</p><p>On <strong>World Pizza Day</strong> (January 17), we celebrate not only pizza’s Italian heritage but also the way it has been claimed, adapted, and reinvented across the globe—a democratic dish that wears the personality of the place that makes it. The Philippines is no laggard, with a pizza scene that is confident, ambitious, and increasingly visible on the world stage.</p><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1768552176409Crosta1.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/></div><p>That visibility became undeniable in 2023, when <a href="https://www.instagram.com/crostapizzeria/" rel="noopener noreferrer" target="_blank"><strong>Crosta Pizzeria</strong></a> won <a href="https://www.50toppizza.it/referenza/crosta-4/" rel="noopener noreferrer" target="_blank"><strong>Pizza of the Year</strong></a> at the <strong>50 Top Pizza World Awards</strong> in Naples with its<strong> Cherry Culatello</strong> pie, the first time a Filipino pizzeria claimed this prize in a competition long dominated by Italy and the United States. Crosta has only climbed higher since (28 on the 50 Top Pizza World list, and fifth on the 50 Top Pizza Asia-Pacific list). Meanwhile, other local spots—<strong>a mano</strong>, <strong>Wildflour Italian</strong> (now Osteria Antica), and <strong>Minante</strong> in Cebu—have also earned recognition in the Asia-Pacific rankings. Pizza in Manila, once just a borrowed idea, now stands shoulder to shoulder with the world’s best. </p><p>And so, in honor of World Pizza Day, here are ten spots in Manila any serious pizza lover should seek out. Each one pays a small act of homage to pizza, and gives a fluent example of how it can be interpreted with a local accent.</p><div><br/></div><h3><a href="https://www.instagram.com/crostapizzeria/" rel="noopener noreferrer" target="_blank"><strong>Crosta Pizzeria</strong></a></h3><p>Award-winning Crosta isn’t just a pizzeria; it’s a laboratory where<strong> Chef Yuichi Ito</strong> crafts sourdough crusts that are crisp, airy, and impossibly light, carrying toppings that push flavor in unexpected directions. Placing more than once on the 50 Top Pizza list (World and Asia-Pacific), Crosta serves Detroit-inspired squares, Sicilian-style pizzas, and avant-garde compositions that defy expectation.</p><p>It’s almost impossible to get a seat at the tiny spot, but takeout is always an option. Favorites include the daring <strong>Drunken Bismarck</strong> (₱900), with its Tonda Romana crust, vodka sauce, Parmesan, eggs, and prosciutto—add a jar of chili oil (₱30) for extra heat. Yuichi’s signature <strong>Morty &amp; Ella 2.0</strong> (₱900) layers pistachio mortadella, black truffle béchamel, mozzarella, stracciatella, roasted pistachios, and parsley; optionally request fresh black truffles (₱800) for a more decadent finish.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1768552461189Crosta 2.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Crosta Pizzeria</span></span></span></div><h3><a href="https://www.instagram.com/amano.ph/" rel="noopener noreferrer" target="_blank"><strong>a mano</strong></a></h3><p>a mano is one of Metro Manila’s most celebrated Italian restaurants, where the pizza makers are as serious about craft as they are about flavor. Founded by Amado Forés, son of acclaimed chef Margarita Forés, the restaurant has climbed the 50 Top Pizza world rankings — including a 49th place global finish in 2025 and landing at seventh place in the Asia-Pacific list—thanks in part to its red Valoriani oven, which gives the pizzas a soft, molten inside and charcoal‑kissed edges that mirror classic Italian technique.</p><p>Signature pizzas include the<strong> Bismarck a.k.a. The Breakfast Pizza</strong> (₱890), with Italian sausage, mushrooms, egg, cherry tomatoes, fior di latte, and fresh basil; the <strong>Ilonggo Chorizo Pizza</strong> (₱895), pairing deeply savory Bacolod chorizo with locally made kesong puti, Fior di Latte, onions, and basil; and the luxurious <strong>Di Parma</strong> (₱1,595), featuring tomato sauce, Fior di Latte, Prosciutto di Parma, Parmigiano Reggiano, buffalo mozzarella, rocket salad, and a drizzle of EVOO.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1768552722174a mano.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">The Breakfast Pizza | a Mano</span></span></span></div><h3><a href="https://www.instagram.com/osteriaanticaph/" rel="noopener noreferrer" target="_blank"><strong>Osteria Antica</strong></a></h3><p>For a long time, <strong>Wildflour Italian </strong>served<strong></strong> some of <strong></strong>Manila’s best wood-fired pizzas, earning recognition in the 50 Top Pizza Asia-Pacific rankings for crusts that were airy, well-leavened, and perfectly blistered. While Wildflour Italian has since closed, its pizzas live on at <strong>Osteria Antica</strong>, where the Wildflour team continues to serve them alongside a broader Italian menu.</p><p>Signature pies include the<strong> Bianca Verde</strong> (₱950), a refined expression of flavor with succulent prawns, the savory depth of bagna cauda, sweet piquillo peppers, and a delicate heat from Calabrian chili; and the <strong>Sausage Pizza</strong> (₱895), featuring a luscious béchamel base, flavorful Italian sausage, sweet red onion, earthy Tuscan kale, and fragrant fennel. Classic favorites like the <strong>Margherita</strong> (₱795) and<strong> Quattro Carne</strong> (₱950) round out the lineup. Osteria Antica showcases ingredient-driven wood-fired pizzas with contemporary Italian flair.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1768552926473Osteria Antica.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Bianca Verde | Osteria Antica</span></span></span></div><div><br/></div><h3><a href="https://www.instagram.com/ginosbrickovenpizza/" rel="noopener noreferrer" target="_blank"><strong>Gino’s Brick Oven Pizza</strong></a></h3><p>Gino’s Brick Oven Pizza has earned a loyal following across Metro Manila for pies that are casual, craveable, and wood‑fired with a local twist. Its dough emerges from the oven with a satisfying chew and just the right char, and that <strong>signature in‑house spicy honey</strong> drizzle — sweet with a slow heat — has become a cult favorite with locals and regulars alike.</p><p>Standouts include the <strong>Margherita Pizza</strong> (₱585), a classic canvas of tomato sauce, kesong puti, Parmesan, and basil; the <strong>Bianca Verde</strong> (₱480–₱640) with olive oil, garlic, kesong puti, ricotta, Parmesan, basil, and arugula; and the <strong>Breakfast Pizza</strong> (₱670–₱865), sweet‑savory with honey, bacon, gouda, homemade sausage, and two eggs. <strong>The B.O.M.B</strong>. (₱545–₱730) layers balsamic onions, mushrooms, mozzarella, and blue cheese for bold, savory richness, while the <strong>Sausage Pizza </strong>(₱465–₱620) balances tangy tomato, homemade sausage, red onion, and basil. Gino’s is a neighborhood spot ideal for casual dinners and spontaneous cravings.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1768553046894Ginos.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Margherita Pizza with spicy honey | Photo: Gino&#x27;s Brick Oven Pizza</span></span></span></div><div><br/></div><h3><a href="https://www.instagram.com/jabronispizza/" rel="noopener noreferrer" target="_blank"><strong>Jabroni’s NYC Pizza</strong></a></h3><p>Jabroni’s NYC Pizza brings a slice of Manhattan to Makati, serving up unapologetically big, classic New York–style pizzas, by the slice or whole. Since launching as a cloud concept and opening its first dine‑in at Power Plant Mall, it has amassed a devoted following for its thin, foldable crusts—crispy on the outside, tender inside—and clever takes on familiar flavors.</p><p>Pizza here comes round (12-inch or 18-inch) or square (12-inch) and spans staples and playful riffs: The<strong> Vodka Roni</strong> (from ₱660 for 12 inch) layers vodka sauce, mozzarella, and pepperoni with a touch of heat; <strong>The Popeye</strong> (from ₱780) dresses spinach sauce, artichoke, and mozzarella in something unexpectedly green and bright; and <strong>The Amboy</strong> (from ₱830) piles white sauce, vodka sauce, mozzarella, pancetta, and sausage into a rich, bracing bite. Other favorites include <strong>The Roni</strong> (₱610) and <strong>The White</strong> (₱780), while limited offerings like The Diablo add a spirited spicy kick.</p><p>At Jabroni’s, the attitude is as big as the pies, and while purists may debate whether it adheres to classic New York style pizzas, these are undeniably some of Manila’s most coveted and crave-worthy slices.</p><div><br/></div><div><iframe class="instagram-media instagram-media-rendered" id="instagram-embed-0" src="https://www.instagram.com/reel/DRjfoDPD7sV/embed/?cr=1&amp;v=14&amp;wp=1080&amp;rd=https%3A%2F%2Fod2-workbench-web.abs-cbn.com&amp;rp=%2F#%7B%22ci%22%3A0%2C%22os%22%3A1608936%7D" allowtransparency="true" allowfullscreen="" frameBorder="0" height="881" data-instgrm-payload-id="instagram-media-payload-0" scrolling="no" style="background:white;max-width:540px;width:calc(100% - 2px);border-radius:3px;border:1px solid rgb(219, 219, 219);box-shadow:none;display:block;margin:0px 0px 12px;min-width:326px;padding:0px"></iframe></div><script async="" src="//www.instagram.com/embed.js"></script><h3><a href="https://www.instagram.com/eatpizzaph/" rel="noopener noreferrer" target="_blank"><strong>Eat Pizza</strong></a></h3><p>Eat Pizza fully embraces that fun, unapologetically snackable spirit of pizza. A Korean pizzeria concept known for its 10‑inch rectangular “slides,” it has become a fixture in multiple SM malls across Metro Manila, offering solo‑serve pizzas perfect as cinema snacks, quick bites between errands, or even fuel for drama‑marathons. Born in South Korea in 2021 and now expanding rapidly in Asia, Eat Pizza taps into pop‑culture fervor with flavors that are bold, playful, and richly approachable.</p><p>On the menu, classic options like <strong>Classic Cheese</strong> ( ₱109) and <strong>Aloha</strong> ( ₱129) are available alongside Korean‑inspired hits: <strong>Beef Bulgogi</strong> ( ₱179) with teriyaki‑style beef and peppers, <strong>Hot &amp; Spicy Beef Bulgogi</strong> ( ₱179) for a kick,<strong> Korean Sausage</strong> ( ₱179) with honey‑mustard relish, and <strong>Samgyeopsal</strong> ( ₱189) featuring marinated pork belly, kimchi, and a drizzle of spicy honey. More inventive slides include the <strong>Pajeon Pizza</strong> ( ₱169), layered with teriyaki sauce, shrimp, squid, spring onions, and crispy pajeon mix with spicy mayo, and the <strong>Apple Crumble Pizza</strong> ( ₱169), a dessert‑leaning pie with melted mozzarella, warm apple filling, buttery crumble, and all‑purpose cream.</p><p>We put this on the list because we love the emphasis on cheerful experimentation and accessibility: each slide is designed to be enjoyed on the go, with flavors ranging from familiar to delightfully offbeat — a reminder that pizza’s democratic appeal extends from Naples to Korea and everywhere in between.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1768553365057Eat Pizza.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Patron Pizza | Photo: Eat Pizza</span></span></span></div><div><br/></div><h3><a href="https://www.instagram.com/salvatorecuomocafe/" rel="noopener noreferrer" target="_blank"><strong>Salvatore Cuomo Café</strong></a></h3><p><strong>Chef Salvatore Cuomo</strong>—a globally recognized ambassador of Neapolitan pizza—helped plant the flag for authentic Napoli‑style pies in Asia, and his Manila outposts continue that tradition with pizzas baked in high‑heat wood‑fired ovens and crowned with premium ingredients. At Salvatore Cuomo Café, the focus is on classic technique and balance: dough that’s light and pliable with a tender chew, topped with well‑sourced cheeses, ripe tomatoes, and thoughtful flavor combinations.</p><p>The pizza menu leans on tried‑and‑true favorites and refined interpretations of Italian standards. <strong>The World Champion D.O.C.</strong> ( ₱1,035): cherry tomatoes, mozzarella, basil, grana padano, and extra‑virgin olive oil built on a delicate crust is a standout on the menu. The <strong>Margherita</strong> ( ₱730) is a textbook Neapolitan pie, while the <strong>Four Cheese</strong> ( ₱810) luxuriates in mozzarella, gorgonzola, provolone, and asiago. For something richer, the <strong>Affumicato</strong> ( ₱990) layers bechamel, smoked guanciale and porchetta, smoked salsiccia, and smoked mozzarella with grana padano. Other bold options include <strong>Salami with Bolognese</strong> ( ₱760) and <strong>Truffle Pizza</strong> ( ₱1,015), each turning classic elements into slightly unexpected bites. </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1768553467077Salvatore Cuomo.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Salvatore Cuomo&#x27;s wood-fired pizzas | Photo: Salvatore Cuomo Cafe</span></span></span></div><h3><a href="https://www.instagram.com/discoveryprimea/" rel="noopener noreferrer" target="_blank"><strong>Restaurant Tapenade</strong></a></h3><p>For an elegant, slow-paced pizza night, <strong>Restaurant Tapenade </strong>at <strong>Discovery Primea</strong> serves wood-fired pizzas alongside other Mediterranean specialties. The pies emerge from the oven with golden-edged crusts and tender, chewy interiors, carrying toppings that range from familiar to inventive. Here, pizza isn’t a quick bite — it can be the centerpiece of a carefully curated evening.</p><p>Tapenade’s offerings range from classic to inventive. The<strong> Salumi</strong> (₱700++) layers Italian guanciale, fennel sausage, bacon, salsiccia picante, and mozzarella on a crisp, golden crust, while the <strong>Quattro Formaggi</strong> (₱590++) blends mozzarella, blue cheese, Parmigiano-Reggiano, and ricotta for a rich, creamy bite. The <strong>Margherita</strong> (₱590++) delivers tomato, fresh mozzarella, and basil in a textbook rendition, and other standouts like the <strong>Alla Carbonara</strong> ( ₱590++), <strong>Grilled Artichokes</strong> ( ₱490++), and <strong>Alla Fiorentina</strong> (₱490++) showcase smoky vegetables, creamed spinach, and savory finishes that elevate the pies beyond the ordinary. Here, pizza is part of a curated Mediterranean journey where technique, flavor, and atmosphere combine.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1768553583499Tapenade.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Pizza is elegant at Tapenade | Photo: Discovery Primea</span></span></span></div><h3><a href="https://www.instagram.com/sicilianroastmanila/" rel="noopener noreferrer" target="_blank"><strong>Sicilian Roast</strong></a> </h3><p>For a pizza that feels both familiar and a little extravagant, <strong>Sicilian Roast</strong> has quietly become the place to go, balancing Neapolitan‑leaning technique with generous, bold toppings. Born from a neighborhood pizza spot that opened in Makati’s Legazpi Village in 2015 and now with multiple locations in San Juan and Quezon City, Sicilian Roast’s pizzas are thin with slightly charred crusts that carry rich flavors without heaviness.</p><p>Standouts from its menu include the <strong>Buratta</strong> (₱1,090), crowned with fresh burrata, fire‑roasted marinara, pistachio crema, peppery arugula, Parmesan, and flakes of Maldon salt; the <strong>Mateo</strong>  (₱880), the chef’s favorite layered with assorted Italian meats, marinara, mozzarella, and chili flakes with honey on the side; the <strong>Truffle Prosciutto</strong> ( ₱920), with truffle cream, prosciutto, scamorza, mushrooms, mozzarella, and Parmesan; and the <strong>Carbonara</strong> ( ₱850), rich with carbonara sauce, guanciale, mozzarella, pecorino cream, and Parmesan.</p><p>Here, pizzas are hearty, expressive, and unapologetically satisfying, perfect for both casual meals and relaxed dinners.</p>

<p>A list of ten must-visit pizza spots in Manila, from award-winning craft to playful, neighborhood favorites, celebrating flavor, technique, and innovation this World Pizza Day.</p>

A list of ten must-visit pizza spots in Manila, from award-winning craft to playful, neighborhood favorites, celebrating flavor, technique, and innovation this World Pizza Day.

Editor’s Picks: 10 Pizza Spots To Celebrate World Pizza Day

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Editor’s Picks: 10 Pizza Spots To Celebrate World Pizza Day

Troy Barrios

Published Jan 16, 2026 04:57 PM PHT

Read More:

world pizza day

crosta pizzeria

a mano

50 top pizza world

salvatore cuomo

osteria antica

gino's brick oven pizza

jabroni's

eat pizza

sicilian roast

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