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Nose-to-Tail Italian Flair: Linguini Fini

5 months ago

Nose-to-Tail Italian Flair: Linguini Fini

linguini fini

 

LINGUINI FINI KNOWS EXACTLY HOW TO PLEASE EVERY FILIPINO CUSTOMER—BY GOING THE EXTRA MILE. IN FACT, SOME OF THE DISHES, SUCH AS THE PARPADELLE NOSE-TO-TAIL BOLO, TAKE UP TO SEVEN DAYS TO PREPARE. By exerting that much effort, it’s no surprise that Linguini Fini’s food is unforgettable.

Though Linguini Fini traces its 
roots to New York culture, at heart, it is 
a homage to authentic Italian cooking, which uses fresh, local, and organic produce. The menu reflects Executive Chef Vinny Lauria’s nose-to-tail philosophy, which means making use of every part of the animal so that nothing goes to waste. “With a little extra time and preparation, the parts that are thrown away are the tastiest,” says Chef Vinny. True to its values, the kitchen staff starts preparing for lunch service at 6 AM in order to deliver slow-cooked, homemade Italian food.

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The Manila branch was next to open after the success of Linguini Fini’s pioneer branch in Hong Kong. It was brought to the Philippines by The Moment Group, a team of dynamic individuals who share the same farm-to-table and sustainable ideals of Todd Darling, founder of Linguini Fini. Given their commitment 
to using fresh and local ingredients, 
there are some dishes that are available 
in Manila that are not available in Hong Kong, and vice versa.

For starters, try the White Gold Bars: chunky bars of kesong puti deep- fried in herb breading, then served with a tangy marinara sauce. The breading is thin, but it packs a nice crunch with a hint of oregano. Another choice is the Straccetti di Manzo. The layers of delicate flavors that come from the silky, melt-in-your-mouth beef, the pungent gorgonzola, the bitter arugula, and the garlicky aioli will tease your palate.

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Linguini Fini takes pride in preparing fresh pasta like its namesake dish, the Classic Linguini Fini Aglio Olio: al dente noodles nicely coated in extra virgin olive oil, garlic, and parsley. Their pasta offerings shine even brighter with the Parpadelle— soft sheet pasta covered in a hearty pork testa, veal, and oxtail ragu, then topped with Parmigiano Reggiano. This dish incorporates different animal parts, summarizing the entire nose-to-tail concept on a plate.

Aside from pasta, a surprise bestseller at Linguini Fini is the Porchetta. Served either chopped or sliced, this delectable, tender pork with crispy skin is roasted for ten hours to golden, crunchy perfection. The pork’s fennel rub also contrasts beautifully with the side of sweet onion marmalade that Filipinos can’t help but eat this with rice.

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In the future, Linguini Fini hopes to infuse more local ingredients into their menu aside from kesong puti, longganisa, and buro, though at present, there’s a blackboard listing daily specials that make use of seasonal local ingredients. It’s exciting to
see what the restaurant will come up with next, though whatever Linguini Fini’s future dishes will be, its classics are enough to send anyone to a gastronomic ecstasy.


Words by Rina Caparras
Photographed by John Ocampo

LINGUINI FINI IS LOCATED AT 3/F SM MEGA FASHION HALL, SM MEGAMALL, MANDALUYONG CITY

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