Pizza l’artisan!

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Tried Gino’s Brick Oven Pizza in Katipunan Highway and had a grand time trying out four of the pizzas in their mouthwatering menu.

Actually I went with friends and I had to pay only Php180 (about 4.30 USD) for four slices of different flavors. Gino’s has been here for just over a year. Their place may not be directly visible but it’s not hard to find (go google it). So if you’re looking for something new–and something definitely delicious–then Gino’s is the way to go.

Not only does the place have amazing food. They also sport a brick oven (which can add to the hype) and a cozy, bright red, albeit small area where customers can relax while waiting for their orders.

If I’m not mistaken, we got try out their Margherita, Buffalo Chicken, Bianca Verde (my top favorite), and Prosciutto. I’m peppering this post with pictures I got from Gino’s facebook page, all the more to make your mouth water and possibly lead you straight to Gino’s!

Let me confess that we went to Gino’s with a motive beyond the search for good food that night. We actually had set up an interview with the owner, who captured our interest for his addiction in making the perfect pizza. He had not much love for cooking prior to Gino’s but fell in love with the magic and trials of making pizza making courtesy of those¬†irresistible cooking artisan sites.

He told us that almost all their ingredients, including their flour, tomatoes, cheese, are sourced from Italy via a Manila trader. Meanwhile they get their milk from fresh carabao milk from a cooperative. You can probably see from the pictures how their pizzas are not perfectly round at all! Because the perfect pizza, as we’ve learned, is all about first, the ingredients; second, experimenting long with those ingredients to hopefully come up with an almost, if not perfect, pizza! They don’t painstakingly quantify every step and cook their pizzas like fastfood places e.g. Pizza Hut, Greenwhich do (who store and freeze their dough). Theirs is a different kind of painstaking, as they lead their staff to make their superior pizzas with a combination of knowledge, intuition, and love for the art.

We thought this was interesting. Going to the technical (excuse me) side of things though, although doing this can work at some level (as it currently is in the first and currenly only branch of Gino’s); Gino’s as much as an outlet for the creativity and passion for its owners, operates as a business. In time, they will be forced to think of efficiency in their operations and also, sustainability.

What if they open up more branches? While ideal and romantic, training more staff to cook the way the owner does will just be way too costly. They have to somehow make their baking methods standard so that it can also be easily taught and the right flavor–coming from the right use of the right amount of ingredients for each–can easily be baked and served.

Also, when we came in last week, we wanted to try their Mushroom Pizza but they couldn’t serve it because they’d run out of mushrooms. It can be disappointing for the customer, who may have seen your menu in the internet and driven to your place specifically for a particular item that has caught his attention, only to find out that he can’t have it for the sad, supposedly controllable reason of you running out of of stock. Stockouts can decrease goodwill, and eventually preclude any suspecting customer from coming in fear of not getting to taste the flavors he wants anyway.

Also, they need to think about the sustainability of their suppliers which ultimately affects the sustainability of Gino’s as an enterprise. They will have to find other importers dealing with Italian goods just in case and find a reliable supplier for charcoal, which they use to heat their brick oven.

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Prosciutto – with juicy slices of tomato

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Buffalo Chicken

Margherita

Margherita

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