00:00 [Music]
00:26 My name is Jackie Isanan. I am one of the owners of Gianetto and currently executive head chef.
00:33 Why Italian food? Because ever since childhood days, I love pizza and pasta.
00:43 I can eat it any time of day.
00:46 I started making pizza for my friends in 2016 when I studied in Hennessy under Chef Giorgio.
00:57 [Music]
01:01 We serve six cheese, crab and tomalley.
01:04 That was my winning dish last year when we joined a competition in Real California Milk, Shangri-La Boracay.
01:16 We were invited last year for the pizza competition in Shangri-La Boracay.
01:23 I thought, since we have this ingredient, "aligue"
01:34 I think "aligue" has a numami flavor.
01:39 I combine it with smoked cheese, gouda, farmer's cheese, cheddar, mozzarella and ricotta.
01:53 And combine it with another sweet flavor, which is caramelized onion.
02:00 And we top it with shrimp and roasted garlic.
02:04 It's super delicious when you melt it with burrata.
02:09 When you bite into it, the flavor just bursts in your mouth.
02:19 It's a flavor that you can't taste anywhere else.
02:24 [Music]
02:43 One of my winning dishes is Chef Salibut in Lime Coconut Milk.
02:49 That was my winning dish in the pandemic when I still don't have any formal training as a chef.
02:56 My taste buds were tantalized when I ate fish in Thailand with something sweet, sour.
03:09 Actually, it's a umami.
03:12 That dish is just different. So I tried to recreate it based on my own interpretation.
03:21 [Music]
03:23 In pizza, you must be playful and creative.
03:28 So, based on my travels, I incorporated flavors in my pizza.
03:38 I was able to create new dishes and new flavors for pizza.
03:46 [Music]
04:06 If you're a fan of Italian cuisine or Filipino flavors,
04:11 please come here at Geneto so you can experience our food like no other.
04:18 [Music]
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