MAKATI — Before the signatures and modern favorites, there were the classics. These foundational dishes not only welcomed CIBO’s very first guests but also shaped the culinary identity of one of the Philippines’ pioneering Italian restaurant chains.
A Pioneer in Philippine Italian Dining
CIBO, which means "food" in Italian, opened its doors in August 1997 at Glorietta 3 in Makati City. The restaurant was the vision of Chef Margarita "Gaita" Forés, who was later named Asia's Best Female Chef in 2016. Her passion for authentic Italian cooking was ignited by time spent in Italy, learning from local home cooks known as casalinghe.
At a time when local Italian dining was largely Americanized, CIBO introduced Filipinos to authentic ingredients like prosciutto, arugula, fontina, and balsamico. The restaurant made these foreign flavors accessible and appealing. It was a bold move that helped reshape the local dining landscape and set a new standard for Italian casual dining.
The Heritage Classics That Started It All
The menu's foundation was built on dishes that remain beloved to this day. Each one tells a story of tradition and Chef Margarita's dedication to authentic flavors. These classics are more than just menu items; they are a testament to CIBO's enduring culinary philosophy.
Penne al Telefono is a playful yet comforting dish. The name comes from the way melted mozzarella stretches like old telephone wires when lifted. It is a simple combination of penne tossed in stewed tomatoes, cream, basil, and mozzarella that delivers rich, satisfying flavors.
Tagliata di Manzo offers a more robust experience. This dish features seared, sliced beef tenderloin flavored with garlic, rosemary, and olive oil, served with fresh focaccia. It highlights the quality of simple ingredients prepared with precision.
Linguine al Nero di Seppia is a visual and flavorful standout. The distinctive black squid ink pasta is cooked with squid, extra-virgin olive oil, capsicums, and a hint of chili. It brings the taste of the sea to the table in a bold, memorable way.
Pappa al Pomodoro is rustic comfort in a bowl. This Tuscan tomato soup is thickened with whole wheat bread, parmesan, and fresh basil. It exemplifies the Italian philosophy of turning simple, humble ingredients into something deeply satisfying.
No Italian meal at CIBO is complete without Tiramisù di Marghi. This is Chef Margarita's signature take on the classic coffee-soaked mascarpone dessert. It is the perfect sweet ending, embodying the elegance and indulgence that CIBO represents.
A Legacy of Authentic Flavor
The enduring presence of these classics reflects CIBO's commitment to its roots. Over 25 years later, the restaurant continues to serve as a bridge between Italian culinary traditions and Filipino diners. The restaurant is a testament to the vision of a chef who believed in sharing the true taste of Italy.
For those who have dined at CIBO over the years, these dishes are a nostalgic reminder of its beginnings. For new generations, they offer a chance to experience the flavors that started a culinary movement. These classics are the heart of CIBO, and they continue to welcome diners into a world of authentic Italian taste.
