Va Bene Pasta Deli

VA BENE PASTA DELI is a cozy Italian deli restaurant where you could have a taste of the real thing. From fresh pastas like fettuccine, tagliolini, and papardelle, offering different flavors, to their pasta sauces. For the pizza, they have altaglio which would bring you to the streets of Italy with just one bite.
 

History

Chef Massimo Veronesi was born near Verona, Italy, in 1971. At age 24, he was given the opportunity to be Chef de Cuisine and be part of opening a boutique hotel owned by one of the wealthiest Chinese Businessmen in Jinan, China.

In 2001 Chef Massimo began his career with The Ritz-Carlton Hotel Company, Dubai's Splendido Restaurant. He was nominated for Best Chef and Best Restaurant in Dubai (2003 and 2004), leading to his restaurant winning the "Best Brunch" award for three consecutive years. Around the same time, he met his wife, Carolyn Veronesi, a Filipina.

In the summer of 2010, after more than 20 years of experience working in the hotel industry, Chef Massimo and his wife decided to open their own business.

They opened VA BENE PASTA DELI, the only Italian restaurant in the Philippines that serves all fresh pastas! No boxed pastas here!" offering their guests a unique and authentic Italian cuisine. 

"Va Bene Pasta Deli's highest mission is to serve authentic modern Italian dishes and products made only of the finest and freshest ingredients and to create a unique and unforgettable experience for the guests by providing them excellent personal service and indulging their senses with a journey of exquisite tastes and flavors."

About us Chef Massimo Veronesi was a chef born in Verona, Italy, in 1971. He graduated from Gardone Lego Di Garda's hotel school. After that, he went on an apprenticeship tour through the Italian kitchens in various Michelin-starred restaurants. He was able to travel all over Italy, including Verona and Tuscany. This allowed him to learn about regional food.

These were the most memorable years in my life. This was the beginning of what I learned to cook. We worked 12-14 hours per day and had a modest salary. Respecting the ingredients and using seasonal and fresh produce is the best way to cook.

I also believe it's important to not overpower the dishes. He was 24 when he was invited to become Chef de Cuisine in a small boutique hotel owned by one the most wealthy Chinese businessmen in Jinan. Everything was prepared fresh, including bread, gelato and pastas. We could be said to have been the first in China to serve Italian food.

He moved to Abu Dhabi in 1998 and became the Sous chef of Comi Prima, the hotel's Italian restaurant. The restaurant won the 1999 Best Italian Restaurant Award in Abu Dhabi. This led to many good reviews and helped it become a popular spot for authentic Italian food. His career began in 2001 with The Ritz-Carlton Hotel Company L.

L. C. As Chef de Cuisine in The Ritz-Carlton Dubai's Splendido restaurant. Victor Stamper, one of Germany's top Executive Chefs was his mentor.

Victor transformed my cooking style to a sophisticated and elegant presentation that didn't compromise the taste of my dishes. His example inspired me to explore modern European and Italian food. He also participated in the Wine Week 2001 at The Ritz-Carlton Shanghai. There, he had the chance to meet top chefs from Italy's Piemonte.

His restaurant won the award for Best Brunch in Dubai for three consecutive years after Chef Massimo was nominated. He met Carolyn Veronesi in the Philippines, while he was working at the Ritz-Carlton Dubai Hotel. He was then a committed family man, and later a proud father to Milena Julia (and Michele) My passion for food was fueled by being a dad and husband. My family was there to fill in the gaps and make me feel loved.

Chef Massimo moved with his family to Naples in 2005 to join the Ritz-Carlton, Naples. He was appointed Chef de Cuisine at the Lemonia Fine Dining Italian Restaurant. The restaurant won the Best Brunch award by Travel Magazine, both for Naples and the East Coast. Massimo, his wife and their son, decided in July 2006 to return to Manila to be with their family.

He was appointed Chef de Cuisine at Mi Piace Restaurant, The Peninsula Manila. The restaurant was a hit during his time in Manila. These events attracted prominent guests such as prime ministers and elite guests. He was able create thirty promotions from 2007 to 2009.

These included the Mushroom Promotion and the Black Summer Truffle Promotion. After more than twenty years in the hospitality industry, Chef Massimo and Carolyn Veronesi opened their business together. There are too many fine Italian restaurants. We didn't want to be the next.

Our goal was to provide something different and unique for our customers. We wanted to instill the authentic Italian cuisine we believed should be served. We decided to open VA BENE PASTA DELI, the first and only Filipino restaurant that serves fresh pasta. You can have authentic Italian food at this cozy deli.

You can get authentic Italian cuisine at a reasonable price from VA BENE PASTA DELI.