What is the yummy pitch of Wildflour Italian?

Ana Lorenzana-de Ocampo: At Wildflour Italian, you can experience traditional Italian food almost entirely from scratch, with the best locally-sourced ingredients and state-of-the-art equipment. The same team that brought you all the Wildflour group restaurants bring their unique touch to classic Italian favourites.

Margie Lorenzana-Manzke: Wildflour Italian is an Italian restaurant but I think it’s going have our Wildflour touch and stamp on it and the Wildflour take on Italian food. It’s not just your traditional Italian menu—it’s going to be our version.

Why did you decide to do Italian and why connect it to Wildflour both in terms of the menu and interiors?

Ana Lorenzana-de Ocampo: Doing an Italian concept has been something at the back of our minds for quite some time. Wildflour has been making its own homemade pastas for years, which have become some of the most well-known offerings from Wildflour’s repertoire, so we wanted to bring that experience and our influences to an authentic Italian restaurant with a more expanded Italian menu. We decided to keep the Wildflour branding so that people know off the bat that what to expect from the food and service is of the same caliber. The menus and interiors that echo some of the same influences. But as a whole, it is a completely distinct concept and experience that we’re very excited to have in Manila.

What are the price points like?

Ana Lorenzana-de Ocampo: The price points are within the same range as what you would expect from a Wildflour restaurant.

What can we expect from the menu? How much is Italian? How much is reminiscent of Wildflour?

Ana Lorenzana-de Ocampo: The menu, even down to the pastries and beverages, are 100% Italian. There is no overlap with the menus we have at any other Wildflour, as we wanted as much as possible for it to have an identity of its own. We have so many dishes and recipes that we have been wanting to try in the past, influenced by our travels and experiences in kitchens abroad, that we’re finally going to be able to share (while adding our own touch) and bring this Italian concept to life.

In terms of Italian dishes or beverages, are these more like homemade family favourites? Fancier recipes?

Margie Lorenzana-Manzke: Just like Wildflour, it is a mix of classic Italian dishes with homemade favourites as well. We are doing wood-fire oven pizzas, so that’s something to watch out for. We are also very proud of our cocktails and wine.

What is your favourite dish on the menu? Favourite dessert or pastry?

Ana Lorenzana-de Ocampo: I have to say, all of the dishes, desserts and pastries that we have at are all very good, I am very proud of the tiramisu that we will be offering for the first time. This recipe was shared to me by a Venetian friend that I’ve known for years and I’m very excited to finally be able to share this. 

Are there special recipes or dishes from your sister (and co-owner), Margie?

Ana Lorenzana-de Ocampo: Margie’s very own mascarpone cheesecake is definitely one to look forward to. My sister and I worked together on the desserts and these are recipes we’ve treasured and have been waiting to share over the years.

Are there any features or highlights that are unique to Wildflour Italian?

Ana Lorenzana-de Ocampo: The restaurant accommodates around 85 but we also have a private dining room so if you’re looking to spend a special occasion at Wildflour Italian, you can with a little more comfort and privacy.

Wildflour Italian is located at the G/F The Finance Centre, 9th Avenue cor 26th St., BGC | +632. 244.3930; +63917.632.9384.