Italian Restaurants in Cebu

[stellina]

---

Let's say all pizza's served by italian restaurants in cebu come closer to tastes of any pizzeria in italy. In cebu i've tried la tegola and il sole (before it closed) but i prefer most those served in vienna.They served tasty pasta as well. By the way pizzas are served only in the evening.

[anya]

love la tegola's pizza..! yUm..! and its not expensive...i dont like thick crust and chicago-style pizza...

[cool]

nindot naay variety kay laen laen manta og tasta.

gusto nako kanang daghan og toping.

ganahan sad ko mosoway og indian pizza or arabo nga pizza if theres any.

[jumps_zilla]

thin crust pizza is a very enjoyable way to eat. i also like a lot of toppings but the taditional italian way of cooking pizza is delicious as well.

[Apocalypse]

yellow cub lameh sd

[aimzweb]

yellow cab
pizza hut
da vinci's

[kersty]

i love pizza & pasta. my opinion between thin & thick crust: if i were to chow down a pizza( choosing between a thick & thin) i'd go for thin. having the same toppings on both, i would be able to fill my tank with more thins than thick. well, thats how i think of it. between authentic italian pizza & "americanized" pizza, i'd go for italian. for me, pizza is not about the amount of moza cheese on it, but it's more of enjoying the taste of each ingridient placed on it. and thats why you don't see italian pizzas dressed up with layers of moza.

chef guessepe genko, is a hell of a chef! he personally built the wood burning oven & decorated paparazzi( now acqua).

[syrenn]

yellow cub ok sa bya

[Namnori]

There is a reason why Italian pizza is different from American pizza. It's called "change". Surely, you'll agree that the U.S. is the most ethnically diverse nation in this world. The pizza needs to appeal to a wider range of people, of which many are "cheese-lovers" (not only italians)....heheh. Italian immigrants are the ones who brought pizza to America. In my favorite family run pizza parlors (as they are called there) in NY, NJ, and CT, they speak italian and the business has been passed down for generations. And you order a "pie", not a "pizza"....heheh. American pizza is not a bad copy of Italian pizza, it's not meant to be a copy at all. It has evolved according to the tastes of the people of the "melting pot" nation, and also the ingredients and spices available. I am sure that even pizza in italy has changed over the years. Can anyone in Italy back me up on that?

There are also different styles/kinds of pizza in America, most of which came about because of the wants of the people from that area (i.e. NY, Chicago, California, etc.). The original "pan" pizza to me is the "sicilian" pie, made in a rectangular shape instead of round. Sicilian has thick crust and is cut & served in rectangular pieces.

Check out this interesting article: http://www.pmq.com/mag/2003winter/pizzatypes.shtml
If you read the article, you'll see that the N.Y. Style Pizza's "Greasiness" (I'd rather call it deliciousness) is a desired effect and it comes from the melting "fresh" Grande Mozzarella Cheese.

Sometimes I want the NY thin chewy crust, yes with it's oil dripping down my hand and all. Other times I prefer pizza so thick, I need a knife and fork to eat it, or a spoon and fork...heheh.

Overall, para nako kasagaran sa mga pizza lami. Wala jud koy balibaran.

[K|D]

I agree. East Cost pizzas taste best for me.... huge slices!!!