a celebration at galileo enoteca, mandaluyong

In eating in manila on June 27, 2011 at 11:39 am

it was the anniversary of the day we met and a special dinner was in order. and some good wine. location was also a factor, we wanted something not far from the ortigas area. we settled on galileo, a place camille and i love but haven’t been to in a while.

one thing i’ve always loved about galileo is its cellar-y feel

the perfect ambience to try some oldish-world food starting with some crusty bread and cheeses

we’re not sure if it’s because we said we were celebrating or because they’re just really nice, but they gave us soup and plate of prosciutto on the house before the pasta arrived

there were actually like 6 slices of the ham, but we were so excited to eat we forgot to photograph while the plate was actually full. in any case, this was a very welcome surprise. the ham wasn’t full melt-in-your-mouth quality, but it was still quite good.

we had pasta for our main dish. camille had seafood in olive oil

and i had stewed tomatoes with parma ham

we really appreciate restaurants that understand the simplicity needed in pasta. don’t put too much stuff. one of the main reasons is that in italy, pasta is really a prelude to the protein so it shouldn’t stand alone. and while in this case we did have it as the main, given all the other food consumed prior, minimalist is still best.

all this we washed down with a pinot from lombardy, in northern italy

not a mind-blowing wine, but enough to hold its own with the meal. it had a bright fruitiness that went well with the oil of the seafood and the ham.

for dessert, a panna cotta

this was actually nowhere near as good as the one we had in angelina’s (see a couple of posts back), but wasn’t bad either and did nothing to ruin the mood of the night.

last of all was a complimentary shot of limoncello that made us really really mellow and everything around us seem magical. wonderful stuff.

galileo still has it.


  1. If you can find it, try prosciutto di San Daniele (instead of di Parma). It’s sweeter, less greasy, but paradoxically more melt-in-your-mouth-y. It’s about the same price (maybe ever so slightly more expensive per pound). YUM-O.

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