Celebrating Twenty Years of Italian Classics at Cibo SM Aura Premier

A bowl of pasta prepared with the finest ingredients and served the classic Italian way, it's pasta that way it should be. And that's how it's been at Cibo for the past twenty years...

Real flavors and nothing less, Cibo has been at the forefront of bringing authentic Italian-style pasta to mainstream palates since 1997 led by Margarita Fores. Chosen as Asia's Female Chef for 2016, Margarita Fores remains one of the country's innovative icons transforming the local culinary landscape with her dining concepts. At the newest branch of Cibo located at SM Aura Premier, this single-minded vision and passion is reflected in their menu of authentic pasta dishes, like the Penne Al Telefono (P 375/P 660 La Famiglia), a vegetarian pasta dish with stewed tomato, mozzarella, white cheese, basil, and cream. Fresh and clean flavors, each bite delivers the richness of every ingredient, coming together in bold and vibrant notes.

The Liguine Alla Nettuno (P 310/P 540 La Famiglia), a seafood pasta dish with garlic sauteed seafood, extra virgin olive oil, basil and pesto combines the briny sweetness of seafood with the nutty hints of garlic, pesto and extra virgin olive oil in another classic pasta dish.

Pair your comforting pasta dish at Cibo with one of their refreshing beverages, like the Pompelmo (P 150), a fresh pomelo fruit shake with sweet and tart notes. Freshness remains key in all of Cibo's signature menu items, delivering real flavors (for more on Cibo at SM Aura Premier and Cibo's signature pasta dishes, see my earlier posts, The Great Eatscape at SM Aura Premier: Italian Classics at Cibo and Having Your Comforting Pasta Fix at Cibo...).

The rustic Farfalle Alla Genovese (P 550 La Famiglia) with mushrooms, basil, pesto, and cream served family-syle makes any family dining experience at Cibo special. The soft yet firm al dente bow tie-shaped pasta is draped with the rich cream and pesto bursting with bold flavors with each bite, followed by the earthy mushrooms and the subtle peppery notes of basil.

And here's the beef. Cibo's Tagliata Di Manzo (P 510) with thin slices of juicy beef tenderloin topped with Funghi trifolati, Rucola, and mushrooms adds a savory note to any feast at Cibo. The juicy and beefy richness of the tenderloin is perfectly tempered by the garlic and rounded out by the mushrooms. It's the simplicity of the dishes that make Cibo special, real, and honest. And when you have the finest ingredients, you don't need to complicate or over clutter the dish. 

Cap your feast at Cibo with one of their signature desserts, including the Panna Cotta (P 195) topped with sweet mangoes (other toppings include chocolate, chocolate caramel, caramel walnuts, honey, and strawberries)...

...and the classic Tiramisu Croccante (P 310) topped with chocolate curls and drizzled with chocolate. The crunch adds textural contrast to the indulgent dessert, best paired with a freshly brewed cup of coffee. And that's the way it's been for over twenty years at Cibo, a comfortingly reassuring thought in the ever changing culinary landscape.