Sunday, December 8, 2013

Marciano's authentic, flavorful Italian foods are magnificó - An Awesome Secret Foodies Tour

 

After about three times of passing by through and through the alley of our sixth destination in the tour, at last we finally made a stop and entered the door of Marciano's in Tuscany, McKinley Hill (Taguig). This time, most of us were either already tired of eating nice stuffs in the first five restaurants or too tired to walk in our tour along the food strips of Tuscany. It's no wonder why one would easily tire walking on less than a hundred meter long walkway. Blame it on our replete bellies


Some of my fellow Secret Foodie Tour bloggers managed to quickly metabolize and use the energy from their huge calorie intake.  But still, few gave up and sat around lazily and it's just matter of who would budge to go home ahead and these guys will surely follow.

Cheesy four season Italian pizza. A 12 inches round pizza partitioned into pepperoni, mushroom, seafood, and four-cheese flavors
 
But still many of us could not resist to take one or two bites of the big cheesy four season Italian pizza offered by the friendly and very accommodating attendants of Marciano's.  The taste was really great and flavorful. 

Woody Allen Linguine pasta


Then later came a plate of Woody Allen Linguine pasta with a bottle of chilled red iced tea.  

Dow Jones steak of authentic U.S. T Bones with Hungarian sausages

 

Then followed a serving platter of medium rare Dow Jones steak, with sausages, mashed potatoes, grilled fresh white onions, zucchini, and bell peppers on the side. I was among those rearing to finish the marathon of dining gourmet foods in Tuscany.

 
Marciano's sealed the awesome dining experience with shot glasses of creme brulee as after-meal  dessert

Creme brulee in shot glasses

So as to continue the joy of eating awesome food, some fellow bloggers packed their share of pizzas in to go boxes and brought their loot home.


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About Edgie Polistico

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Author of Philippine Food, Cooking, and Dining Dictionary - the first and only published Pinoy food and dining dictionary. The book won the national category as Philippine's finalist to the Gourmand Awards international food writing contest in Yantai, Shandong, China to be held in May 2017. A lexicographer who began to compile and wrote his first vernacular dictionaries at the age of 14. A collector of contemporary and vintage dictionaries, both local and foreign.  A linguist studying the many dialects you can find in the Philippines. A blogger maintaining at least 11 blog sites. A researcher of food culture, Pinoy pop culture, interesting places and structures in the country, local transportations, Philippine churches and other places of worship of any religion and beliefs, local anthropology, socio-cultural issues, and whatever interesting about the Philippines and the Filipinos. A visual artist who uses pencil, watercolor, pen, and fingers as medium of expression - once an editorial cartoonist of local broadsheet and campus publications. Created his first hand-made comics magazine and participated the Marian watercolor exhibits in his hometown parish while in high school. A photographer taking at least 2K photos a week in the field while on travel for almost two decades now.  A poet hiding most of the time. A low-profile historian studying continually the origins, history, and progression of many places in the country. A computer programmer who wrote the codes and designed the software application of his digital Cebuano-English dictionary and distributed it for free around the country and over the internet. A traveler who had been to all four corners of the Philippine archipelago, and still setting more footprints anywhere in the country.  A holder of professional driver's license once took the wheels for UBER. A home cook who loves to enhance, modify, elaborate, experiment if not invent more of  Pinoy dishes and delicacies.

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