Trattoria La Piazzetta is totally a different concept from the previous Cantinetta situated in the same exact place. It was fully renovated, the menu was revamped, they made it more authentic, using imported Valoriani oven from Tuscany Italy that was approved and certified by Neapolitan Pizza Association which aims to retain the traditional preparation and quality of pizzas. For security reason, they don’t use wood inside the oven because its within mall vicinity and you have got to be an expert using wood.
 
To showcase a different kind of pizza, not the usual thin crust or regular pizza the way we call it here in Philippines, they wanted to introduce the Neapolitan style though at the end of the day, as the owner said, you've got to somehow adapt to certain taste  - yes, it is Neapolitan but slightly adapted. Every ingredient, as much as possible is Italian like for instance the mozzarella cheese derived from milk, white in color and not the stringy type, whereas the ones you easily find at the grocery are typically commercialized and less than the real thing. As most of the brands have been influenced by the US, the American understanding of pizza here is quite confusing - full of toppings, so many cheese, heavy or too oily, thin crust which is something opposite to the authentic Italian pizza that is light, chewy crust and less of a toppings thus it is 1 pizza per person. It is plain and basic by all means.
 
The highlights during our lunch was actually not just focused on their Pizzas but their fresh pastas and main course. As for the Antipasti, we had the Burrata which is composed of 3 types of tomatoes, basil pesto, organic arugula drizzled with extra virgin olive oil. This is one of their new items from the Antipasti section. The medley of flavors are a breath of fresh air and it was indeed appetizing. Another new item from the Antipasti Caldi or hot appetizers is the Bruschetta Ricotta - these are grilled slices of bread with Ricotta Mousse and Parma Ham glazed with balsamic reduction to intensify the palate.
 
They have us try one of their home made pastas which is the Black Ink Linguine. It was cooked aglio olio style meaning, out of garlic and oil. There are crab meats, fresh greens, lemon chilly and sunny side up - mix them all together to create a very scrumptious pasta dish. By the way, this is also a new item and so as the main courses to follow.
 
Salmone Al Forno and Grigliata Di Carne were the main course of the meal. The Salmone Al Forno is oven roasted salmon served with baked vegetables. You'd love the skin and how it was perfectly roasted, the meat is smooth, has a subtle flavor. While on the meatier side, Grigliata Di Carne is a plate of different kinds of meats such as beef tenderloin, italian sausage, lamb chop, grilled chicken, vegetable and roasted potato. Scrumptious, tender and juicy meats, huge serving and cooked to perfection. Don't forget a bottle of red wine to pair with your favorite meats. 
 
We would not have missed the pizza on this case since we all discussed how they make their authentic Pizza. The Margherita would be the perfect example. Minimal toppings of tomatoes, mozzarella and fresh basil then chewy dough. As mentioned above, it has to be plain and basic.
 
And to finally end our meal, we got to try the Classic Tiramisu and Chocolate Panna cotta. Not to exaggerate but It was heaven here on earth. Loved these desserts from every scoop. They are a must try!
 
It was indeed a wonderful feast in the afternoon with a few bits of learning the Neapolitan way and preserving the authenticity of Italian cooking. To adapt at least is one way to connect the borderline of accuracy and authentic cuisine to the unpredictable and erratic modern approach. Kudos to Trattoria La Piazzetta!

Thanks PigOutSundays for the invite