Lunch at C’ Italian Dining

Last May our group of friends were treated by Janet in celebration of her birthday. She chose C’ Italian Dining all the way in Angeles City in Pampanga, a province 1 1/2 hours from Manila (that’s without traffic). We were all excited since none of us have been there although we’ve heard lots of good things about the place. Deb was even able to borrow a huge van to fit all 9 of us. Let the good times roll. Go, go, go!

The restaurant was on a side street across SM Clark mall.

C’ chef Chris Locher

Our meal started off with a simple yet delicious dip made from olive oil, pesto and cheese.

C’ is famous for their panizza which was created by chef Chris Locher. Panizza is a rectangular thin crust pizza which is sliced into triangles and served with arugula and alfalfa sprouts.

panizza angelico – chorizo, bacon, salami & mushroom P655

You take some arugula and alfalfa sprouts and place some on the pizza and roll it up.

And you have pizza and salad all in one roll. It was wonderful. The pizza was just the way I liked it – thin, crisp, flavorful and not greasy. The arugula and sprouts added another dimension to the pizza. Great invention!

panizza rolls

panizza kristina – bacon, ham, caramelized onion, sun dried tomatoes & mushroom P655

All the panizza variants were good but next time I want to order the Millionario (famous chees sauce infused w/ tomato paste & white truffle oil & topped w/ shrimp & herbs) and Don Carmelo (spicy chorizo, anchovies, thyme & pecorino cheese).

panizza st. jacques – scallop flakes, shrimp, sun dried tomatoes & chili flakes P690

Insalata catherina was made with artichoke hearts, roasted peppers, capers, caramelized onions, sun dried tomatoes, kalamata olives, arugula & romaine lettuce w/ a red wine vinaigrette. It was just ok for me.

insalata catherina P420

The penne had a ragu sauce made from US angus oxtail meat and braised with red wine and tomatoes. The ragu was rich and delicious but this wasn’t my favorite dish.

penne calabrese P580

The spaghetti with olive oil and garlic wasn’t spectacular. It was decent enough but still not my favorite.

spaghetti aglio olio e gambero P590

Janet ordered their specialty US prime angus flank steak which was marinated with black pepper, garlic and herbs and served with red wine reduction sauce. I’m not much of a steak eater but this was tender and juicy. We share 1 kilo of steak which was too much for us to finish since we had so much panizza and pasta too. I would skip this when I go back. But that’s just me – the non-steak lover.

bistecca di C’ 1 kilo or 36 oz. P3,100

I saved my favorite for last. To think this was just an after thought. It wasn ordered at the very last minute. The waiter suggested this and I want to thank the waiter for his excellent suggestion. I’ve eaten in Italian restaurants in Hong Kong with stars next to their name and I’ve tried risottos in Manila and in the USA and nothing comes close to the wonder and complexity of this beautiful dish. Chunks of salmon, prawns mixed with crunchy asparagus and broccoli and finished with tender mushrooms and white truffle oil. I loved the contrast in textures from the al dente risotto, soft seafood and crunchy veggies all blanketed with a creamy, savory, mushroom scented sauce. I would drive to Angeles every week just to eat this dish.

risotto kristina

All the desserts were excellent too and each one of us had their own favorites. I just wish the chocolate panna cotta was in a big bowl instead of a tiny glass.

chocolate panna cotta P80