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Salvatore Cuomo & Bar: Authentic Neapolitan Cuisine, Award-winning D.O.C. Pizza, and more!

Salvatore Cuomo & Bar

Premium Italian experience has landed in our country as Salvatore Cuomo & Bar opened its flagship restaurant at Uptown Parade, Bonifacio Global City last June 02, 2016. This restaurant offers authentic Neapolitan cuisine raising the bar of Italian food in the Philippines.

Spacious, high ceiling with an industrial feel, yet the restaurant maintained a modern elegant ambiance. It's a casual dining place, where you can come as you are and be comfortable, but on a high end as reflected by the well-designed interior, carefully chosen glassware and plates, and quality service.

open kitchen

As a way to establish trust with their customers, Salvatore Cuomo & Bar showcased their food preparation and cooking through their open kitchen.

Salvatore Cuomo at workMakoto Onishi showing how it is done

Pizza Master Makoto Onishi, who won the best pizza maker in 2003 and 2006 Naples Pizza Festival, demonstrated how to create the award-winning D.O.C. pizza using simple recipe and fresh ingredients.

True to his origins of Italian father and Japanese mother, Salvatore Cuomo has mastered the traditional Italian art of cooking and Japanese art of perfection. He was hailed as "The Pizza Man" and "The Grand Chef" who made original Neapolitan pizza known in Japan.

complimentary breadbasket

Caprese con Mozzarella di Bufala (750Php)
Buffalo Mozzarella Salad "Caprese"
Caprese con Mozzarella di Bufala

To tickle our appetite, we were served with Caprese con Mozzarella di Bufala. This salad is shouting "fresh"! What I really love is the bufala mozzarella cheese and how the imported cherry tomatoes complement the overall flavor with its sour-sweet delicate taste.

Tagliere di Affettati (960Php)
Assorted Fresh Parma Ham, Neopolitan Salami, and Mortadella Ham
Tagliere di Affettati

Tagliere di Affettati is your cold cuts, but make them paper-thin slices. I like the variety in flavors yet not overpowering nor filling.


D.O.C. (Denominazione Di Origine Controllata (820Php)
Mozzarella, Cherry Tomato, Basil

When I hear the word "Italian", the first thing that comes to my mind is "pizza". But out of all the pizzas I've tried in the country, what does an authentic Neapolitan pizza taste like? And what more if it's the World Champion Winner D.O.C. pizza?

Fresh dough, fully-ripened cherry tomatoes imported from Japan, mozzarella di bufala not older than 3 days, basil, olive oil, baked in a custom-made brick oven which even came from Naples, Italy. The result is a pizza that looks really simple but is oozing with freshness and distinct taste. The crust is thin and soft, and blends well with the toppings, while the outer part has a bit of a crisp. The use of cherry tomatoes made it less sour than normal tomato or tomato sauce.

Quattro Formaggi (750Php)
4 Kinds of Cheese: Parmiggiano, Gorgonzola, Provolone, and Fontina
Quattro Formaggi

Even though D.O.C. is the World Champion Pizza, my palate prefers the Quattro Formaggi. It is the first time I've encountered a pizza where you can opt to put honey on it. The honey adds a layer of sweetness which tones down the "salty"-ness of the cheese toppings. Personal preference: no honey.

enjoy it with honey!


Spaghetti alla Spuma di Carbonara (480Php)
Airy Carbonara Spaghetti
Spaghetti alla Spuma di Carbonara

Another very Italian indicator is, of course, the pasta. First up is the Spaghetti alla Spuma di Carbonara. I am very used to the creamy, thick, cheesy carbonara but this is totally different. It's light and has subtle flavors.

Fettuccine ai Scampi (850Php)
Fettuccine with Scampi and Tomato Sauce Cream
Fettuccine ai Scampi

As opposed to the Carbonara with very subtle taste, this Fettuccine ai Scampi has a evident shrimp flavor even on the sauce.

Zuppa di Pesce (1,200Php)
Soup Style Seafood
Zuppa di Pesce

Zuppa di Pesce definitely gave a taste of the ocean. It is loaded with assorted seafood such as fish, shrimp, mussels, and more, and they all taste fresh!

Tagliata di Manzo (1,500Php)
Beef Ribeye Steak with Basil Sauce and Parmesan Cheese
Tagliata di Manzo

Tagliata di Manzo was my favorite among all the dishes! Not really a steak fan, but this is something I really love... Very tender and flavorful. It comes with a sauce, which I also tried, but I prefer the steak on its own.


Torta Caprese (320Php)
Chocolate Cake
Torta Caprese

It may not look like it, but Torta Caprese will satisfy your craving for a very rich, thick, and deep chocolate dessert. It's dark chocolate so expect 70-30 bitter-sweet ratio. The cream on the side helps to balance the dense flavor, and it did, a bit. I prefer it with more cream.

Amaretto Panna Cotta with Fresh Mango Sauce (320Php)
Amaretto Panna Cotta with Fresh Mango Sauce

For a fruity dessert option, Salvatore Cuomo offers Amaretto Panna Cotta with Fresh Mango Sauce. The panna cotta is melting soft while mango chunks balanced the texture.

Fresh Fruit Shake (non-alcohol) at Php250 each - Exotic Lover, Tropical Calpitro, Passionate Rosso
Tropical at Php380 - Rooftop Blue HawaiiFresh Fruit Frozen at Php450 - Coolness Pineapple

Passionate Rosso (250Php)
Fresh watermelon, lemon, cranberry juice, grenadine syrup
Passionate Rosso

As I prefer a no-caffeine drink, I ordered their Passionate Rosso, which is one of the four non-alcohol Fresh Fruit Shakes in the menu. The base is watermelon, really refreshing, with hints of citrus. I like this drink!

Aside from fruit shakes, they also have "spiked" tropical drink, fresh fruit frozen, wine, beer, sake, and other alcoholic drinks. They also offer TWG tea and Paul Basset coffee.

with Chef Salvatore Cuomo

I am really honored to meet Chef Salvatore Cuomo. This restaurant is very reflective of Salvatore Cuomo's years of experience, expertise, and quality standards from raw materials to preparation and plating.

Salvatore Cuomo & Bar
G/F Uptown Parade 
9th Avenue cor 38th Street, Bonifacio Global City, Taguig City
+632 946 3072 / +632 946 3073

Salvatore Cuomo & Bar Menu, Reviews, Photos, Location and Info - Zomato

Disclaimer: I was invited as a blogger to feature this restaurant. I did not pay anything. Pictures with my watermark are mine.