10 things to know about Filipino cuisine and where to taste it in Milan

But did you know that the top rated restaurant on TripAdvisor at Milano is he Filipino Not me, but it was a good reason to go and discover this cuisine and especially this community, which according to the latest census seems to be the most populous in the city. If this was possible, it is thanks to all the Filipinos I met and with whom I spent mid-August at the Idroscalo, the artificial lake called “the sea of ​​the city” where they often meet for special occasions. It was they, in fact, who revealed to me what I learned about Popular dishes in the Philippines and where to find them Milan. So, I just have to share with you and tell you about it ten things that I have learned on Filipino cuisine.

1. Filipinos in Milan: the most populous community in the city

The data speak for themselves: according to a census at the end of 2019, the largest community for citizens residing in Milan is the Filipino one. Just think that in 1970 there were only 16, which later became 1551 in the eighties and 6505 in the mid-nineties. Thus, faced with such a growing number, the Philippine government has decided to open a Consulate General as a reference point for the Filipinos present, most of whom originate from the island of Luzon, just like the family we met at 'seaplane base. From this moment on, the number of residents grew more and more, up to exceed 50.000, so much so that today we speak of the second generation, since most were born here and speak more Milanese than the Milanese. It is no coincidence that the first fast food in Europe of the Philippine chain jollibee, a true symbol.

2. Jollibee: fried chicken and spaghetti with banana ketchup

Jollibee is the most famous fast food in the Philippines, with 1.100 points between Asia and North America. During its first months of opening in Milan it was practically impossible to be able to eat here, if not at the cost of standing in line for hours (I, for example, have not yet managed). In any case, when I make it, the guys at the Idroscalo told me that there are two dishes to try absolutely, as symbols par excellence of Filipino fast food: the Chickenjoy fried chicken, which appears to be fried to perfection; he spaghetti, which are already legendary. Are you sure you want to know what is there? The basic ingredients seem to be the following: fried meat such as wurstel and sausage, tomato, cheese, all sprinkled with banana ketchup, a fruit condiment made from banana puree, sugar, vinegar and spices, which is used extensively in Filipino cuisine. In short, I can't wait to try them! But always at the Idroscalo, they told us that for them “this with chicken or spaghetti is a snack. At lunch and dinner, however, we always eat meat (or fish) and rice, a constant in our meals ”.

3. Barbecue and marinades: sisig and adobo 

In the Philippines, the barbecue, not just on special occasions or holidays, but whenever you can. Before grilling, however, what differentiates this Filipino custom is the particular type of marinating, which includes some unusual ingredients. The meat, in fact, is marinated for at least one night (although the more it is, the better, they say) with sprite (that's right, you read that right), garlic, pepper, salt, soy, sugar and lemon. The most used meats are pork and chicken, preferably the fattest parts. And always in combination rice, which never fails at the table, also because we remember that in the Philippines there are thousands of kilometers of rice fields, as it is among the ten main producers in the world.

Another meat dish where marinating is very important is the sir, prepared with various parts of pork, including ears, brain, cartilage; the chef loved him very much Anthony Bourdain who wrote in his books: “once tried it will conquer your heart”. The sisig has three phases: boiling to remove any hair and soften the meat; marinating with lemon and vinegar, and finally frying - usually in cast iron - with onion, pepper, chilli.

Finally, there is thedressing, which indicates the marinating of the meat with vinegar, soy, garlic, bay leaves and pepper. It can be prepared with any type of meat, but also with fish or vegetables, and what is never missing is the combination with rice. The most common preparations are theadobong manok, where chicken is used, or the binalot na adobo porl, with roast pork covered or enclosed by banana leaves; for this reason, you may sometimes hear the adobo defined as a roll, but the word actually indicates marinating. Adobo, in fact, comes from the Spanish marinate, which means precisely "marinade", "sauce", demonstrating how much the Spanish influence is a constant constant in the Philippines, even in the kitchen.

4. The Spanish flu: garlic and Lechon

In Filipino cuisine, due to the years of domination, the Spanish influence is very much felt. This is clearly evident from the presence ofgarlic everywhere, in any dish (as well as onion). “The ingredient that permeates our cuisine is garlic” they tell us at the Idroscalo, “each dish contains an incredible quantity, so much so that we don't even think of flavors without garlic. Every taste always tastes like garlic first! "

And then in the Philippines it became popular as a national dish piglet, widely consumed in Spain and other Hispanic countries. It is a whole pig that is slowly roasted on charcoal or on wood, where it continues to turn and cook a bit like porchetta. The word piglet comes from the Spanish term milk, which means milk and refers to the suckling pig used for the preparation of this dish, which obviously is always accompanied with a little rice.

5. The oriental influence: soy, pancit, ravioli and rolls 

In addition to garlic, another practically omnipresent ingredient on the table is soy. We recall, in fact, that the Philippines are in any case a group of islands in the middle of the Pacific Ocean, in the Far East, close to countries such as China, Thailand, Indonesia. For this reason it is also undeniable a certain oriental influence in the kitchen, which makes it one of the richest and most interesting there is. Together with the dishes mentioned among the most common, the belly: It is soy noodles, or rice noodles, seasoned with vegetables, meat and fish, which vary greatly depending on the region in which you are located. Then there are the siomai, that is i Filipino ravioli with ground pork, carrots, chestnuts, water, spring onions, garlic, oyster sauce (another widely used ingredient) and soy, egg and pepper. Not least theFilipino style spring roll, very similar to what we find in Chinese restaurants, with carrots, courgettes, cabbage, bean sprouts and eggs (usually duck). All these dishes are the ones you find at Mabuhay, the first and only real Filipino restaurant in Milan, as well as the first on Tripadvisor in the city.

6. Mabuhay, the first restaurant on TripAdvisor in Milan 

Il 22 July of the 2019 Mabuhay opened in Milan, probably without knowing that in a short time it would become the first restaurant in the city on TripAdvisor. Beyond personal tastes and the evaluation system, we assure you that Mabuhay deserves the victory. The owners are a family originally from Los Baños, a municipality of the Philippines, located in the Province of Laguna, in the Region of Calabarzon: in the kitchen there is Dario Jr. Guevarra, together with his wife Catherine Guevarra and their son Dario IV Guevarra. Here to try are absolutely the belly, which also come in a very abundant version, but also the rolls and the adobo; in short, all dishes up to the dessert par excellence, halo halo.

7. Halo Halo, the sweet symbol of Filipino cuisine 

Maybe this is it one of the symbols of Filipino cuisine, a very original dessert, one of a kind. It is a mixture of various ingredients that can vary from one recipe to another, including bananas (or other fruits), sweet potatoes or beans, tapioca, crème caramel, coconut (very present, also as a drink), born of coconut (a jelly), evaporated milk, ice cream, crushed ice and purple yam or ube, a species of tuber native to tropical areas of Asia, not to be confused with taro. It may seem strange to you, but I assure you that if done well (and you have to know how to do it) this dessert is very tasty and refreshing, perfect to end a meal in true Filipino style. Da Mabuhay is exquisite, but also the more gourmet version that they prepare at Yum or the more home-made version of Broad beans is equally good.

8. Yum: gourmet Filipino cuisine 

“Yum is something else: it's there gourmet version of our cuisine, but it's not what we usually eat ”. Everyone agrees on this at the seaplane base, so we decided to go and try this restaurant, and in fact it is an extremely refined version of Filipino cuisine. Here the various pancit and pork adobos (delicious!) Are a must, but above all the purple potato cheesecake, even because yum it is both the abbreviation for "good" in English and for purple potatoes in Filipino, they explain to us at the restaurant. In any case, we had a great meal, so we highly recommend you try this place as well to get a complete idea of ​​Filipino cuisine. “But ours” continues a girl at the seaplane base, “remains a street food”.

9. Street food: Broad beans and The Rolling Filipino Fast Food

Filipino cuisine is a very street food. In the Philippines, street food is the norm, it's full of stalls selling food, mostly skewers. “With us, everything that can be put on skewers is street food”. In this regard, in Milan there has been a reference point for years in Piazza Vesuvio, near the Consulate: it is a fuchsia foodtruck, held by Jenny and her two daughters, originally from the capital, Manila, which is not by chance called The Rolling Filipino Fast Food, indicate your own rolls and skewers. But if this was the first, he is no longer the only one: today in fact most Filipinos, always reveal us at the seaplane base, prefer StreetFood House beans (already from the name he wanted to make the soul of Filipino street cuisine), in via Friuli, at Corso Lodi. In fact, here you will find the home kitchen, with many types of skewers, a real barbecue with a lot of grilled meat and then many other dishes that vary continuously. In short, everyday cooking.

10. The National Independence Day

The dishes they prepare on the occasion of their national holiday of Independence from Spain are quite another thing. every 12 June since 1898. Maybe that's it one of the best times to try Filipino cuisine, as it is the most awaited and most attended annual event by everyone, not only Milanese but also from other parts of Northern Italy. Every year the meeting place changes, but it is often celebrated right at the Idroscalo: "it is an important moment because we remember our struggle for freedom as an independent nation, celebrating the beauty and richness of our culture through dance, music, cooking and a parade in traditional costumes ”. So, next June 12th we advise you to find out because even if today we find Filipino cuisine in various restaurants, it is also true that there is no better occasion than this holiday to get to know the Filipino community present in your city and some of their dishes.

Have you ever tried any Filipino dishes?

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