3 Philippine restaurants enter 50 Top Pizza Asia-Pacific list
One of the many pizzas served in Wildflour Italian. The STAR / File photo MANILA, Philippines — Two Philippine restaurants improved their rankings on the online guidebook 50 Top Pizza’s list in the Asia-Pacific Region, while a third restaurant reentered the annual index. Makati-based Crosta Pizzeria rose from No. 10 to No. 2, just behind Japan’s The […]
One of the many pizzas served in Wildflour Italian.
The STAR / File photo
MANILA, Philippines — Two Philippine restaurants improved their rankings on the online guidebook 50 Top Pizza’s list in the Asia-Pacific Region, while a third restaurant reentered the annual index.
Makati-based Crosta Pizzeria rose from No. 10 to No. 2, just behind Japan’s The Pizza Bar On 38th, after jumping from 32nd in the last index.
Another restaurant from Makati, A Mano, went up from No. 15 to No. 12 after being No. 48 on the 2022 list.
Wildflour Italian returned to the 50 Top Pizza in the Asia-Pacific Region at No. 47 after failing to land a spot last year. It rose to one spot better from its ranking in 2022.
Related: 2 Philippine restaurants enter top global pizzas list, 1 wins World Pizza of the Year
Chef Yuicho Abellare Ito of Crosta Pizzeria won the Ferrarelle Award for Pizza Maker of the Year 2024, adding to his Latteria Sorrentina Award for Pizza of the Year from 2023, which he won for his Cherry Culatello Pie.
A Mano additionally won the Pastificio Di Martino Award for Best Pasta Proposal 2024, with its Salami Spicy and Carbonara pizzas getting a shoutout from the online guidebook.
Rounding out the Top 5 of the Asia-Pacific Region list were Japan’s RistoPizza, Hong Kong’s Fiata by Salvatore Fiat and Australia’s 48h Pizza e Gnocchi Bar.
Fiata by Salvatore Fiata won this year’s Latteria Sorrentina Award for Pizza of the Year with its Provola E Pepe, while 48h Pizza e Gnocchi Bar was the recipient of the Peroni Nastro Azzurro Award for Best Beer Service 2024 and the Stefano Ferrara Forni Pizza Community 2024 recognition.
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