Fresca Trattoria can be found on Bolanos St. in Legazpi Village, Makati, and it’s the brainchild of chef Francesco D’Arrigo, who calls Palermo, Sicily, home. It’s been in operation since November 2024 and has rapidly gained a strong reputation as a haven for comfort-food Italian cuisine, with little twists and embellishments that elevate the dishes to the status of “only to be found in Fresca.” And that is a good thing, as it means the trattoria has regulars who come back time and again to indulge in their favorites, prepared Fresca-style.

Francesco used to do an al dente pasta pop-up in Katipunan, and its success led to this transition to a Makati location. He’s quite proud of Fresca’s early success, and anticipating how his regulars are now ready to grow with him, there are plans to renovate the eatery in the next few months and reopen with a new menu that will still carry the established favorites but will also allow him to introduce new dishes.

During the lunch I enjoyed with two of my sons, we sampled some of these new dishes and had the go-to’s that Francesco assured us would make the cut and be part of the new menu. There’s a reliability on quality and taste that makes this trattoria a preferred dining option, and when you add the casual, relaxed Fresca setting, it’s a winning formula. Plus, you’ll love how Francesco is a hovering presence, making each customer feel they’ve discovered a new second home where tested family recipes from Italy rule.

The Carpaccio Fresca is beef tenderloin topped with pecorino crema, caramelized pear, and roasted walnuts. For my youngest, Luca, it was the caramelized pear that provided a new texture to this carpaccio, with the walnuts and pecorino adding to the unique aspect of the dish. It’s your traditional carpaccio, but reinvented.

The bruschetta with prosciutto had walnuts and subtle seasoning to add to the flavor profile of the dish. This will be part of how the menu will always have a Toast of the Day. The Pizzetta Mortadella is fried and oven-baked, topped with mortadella, stracciatella cheese, and pistachio granelle. It’s a deadly combination that works beautifully when you have a little of every ingredient in your bite.

The Burrata e Caponata is fresh burrata cheese served with sweet-sour roasted eggplant, capers, and olive salad. We enjoyed this one as well, a vegetable salad that is different and yet feels like home.

For the pastas, we had the Pesto Pistacchio e Guanciale, orecchiette with pistachio pesto and guanciale, topped with Parmigiano Reggiano. The choice of orecchiette meant the creamy pesto and ground pistachio adhered to the pasta in an excellent manner. The guanciale was the bonus ingredient.

The ravioli with beef shank and rosemary, all on a layer of something similar to mashed potatoes, was great. Filling and delicious, and I loved the touch of a single sprig of rosemary on each ravioli.

The Spada Alla Mugnaia is swordfish belly, basted in lemon, capers, and butter sauce. It’s a rich variation on meunière sauce, and I liked how this was a main course that could be shared among three or four persons. It’s one of the strong favorites of Fresca; once discovered, it’s the one that you’ll want to share with friends who are heading to Fresca for the first time.

For sides, be sure to order the roasted potato. They’re oven-roasted marble potatoes with olive oil and herb salt, and while it may sound run of the mill, it was one of the favorites of the two boys, who were imagining it with a meat main course.

Desserts were the strawberry granita, topped with a balsamic glaze and Italian meringue. We loved the balsamic glaze as it cut through the sweetness of the strawberry ice. As for the pistachio tiramisu, it is the house specialty: espresso-soaked ladyfingers and creamy mascarpone filling with generous pistachios. Chef Francesco is extra proud of this tiramisu, and my sons heartily agreed with him.

There’s much to enjoy at Fresca, and we appreciate the vision of Francesco to provide a dining option that’s comfortable and relaxed, yet of strong quality and flavor. I know I’ll be looking forward to their new menu in October.