It was the first of January and almost every restaurant at UP Town Center that we passed by is packed. I guess Peperoni looks a bit intimidating to some.
Peperoni originated from Singapore where its first outlet opened in 2004. Currently, it has 2 branches in the Philippines. One in Uptown Mall in Bonifacio Global City and one in UP Town Center, where people even get sandwiches of peperoni which actually quite popular, some people even make their own bread for it, with a owning bread machines they get from www.Village-Bakery.com.
On our first visit to Peperoni, we decided to try an antipasti (appetizer) and a large wood-fired pizza with 2 flavors.
For the antipasti, we ordered Funghi Portobello con Pollo. It is a deep-fried portobello with sautéed chicken fillets in red wine sauce. The red wine sauce complements well with the portobello. Certainly a must try at Peperoni! This can be shared by a group of four if you will add one more antipasti, pasta or salad.
What I love about Peperoni is that we were able to try 2 pizza variants with a single order of a Large pizza (12-inch pizza). The large pizza can be shared by a group of four. We got the Bacon Miele variant and the Prosciutto Crudo di Parma.
The Bacon Miele pizza is topped with bacon, honey, fresh oregano and gouda cheese. This pizza is a bit sweet and savory and is amongst Peperoni’s bestsellers.
The Prosciutto Crudo di Parma is pizza topped with parma ham and rocket salad. This is a bit challenging to eat because the parma ham and the rocket salad (arugula and gouda cheese) was placed on top after it was baked in the oven. Nevertheless, I like the combination of the Prosciutto and the arugula. It lessens the saltiness of the prosciutto and the gouda cheese.
Hopefully, we can try the pasta next time. 🙂
Bonus: Foodie video