Former Filipino Dishwasher Now Owner Of Pizzeria In Italy
In 1999, Marvin Aguda saw a bleak future in the Philippines
and went to Italy to search for a greener pasture.
Just like other overseas Filipino workers, he had to work
different jobs, from being a cleaner, caregiver and waiter.
In 2002, he worked as a dishwasher for a restaurant. He
would clean tables and toilets, throw the trash and wash piles of plates and
glasses.
“Ako, nagsimula din ako sa pinakamababang posisyon dito sa Italya. Nagtrabaho din ako sa bahay, nagsimula ako dito na ako ang naghuhugas ng pinggan, ako ang naglilinis dito ng banyo, ng lahat,” said Aguda.
Aguda was very observant. He watched the chef prepare
different types of pizza and learned the process from kneading the dough,
slicing the ingredients to garnishing in layered preparation.
When one of the owners died, his female boss who was the
only one left to manage the business, decided to sell the restaurant.
But because she didn’t want anybody to take over, she
considered Aguda’s offer of buying the place through a bank loan.
“Kailangan lang talaga dream big, kailangan mataas ang iyong
pangarap sa buhay hindi yung laging hanggang doon na lang, hindi ko kaya yan,
hindi pwedeng ganoon,” Aguda said.
Aguda was able to pay off the loan after two years and fast
forward to today, he is the chef and owner of the same pizzeria he once
cleaned.
In Italy, pizza reigns supreme as a staple food aside from a plate of pasta, other regional dishes and street food.
They say the best recipe for pizza is an Italian recipe and
who else can better prepare a truly Italian pizza but the natives themselves.
However, more than a decade ago, Aguda made history by
becoming the only Filipino pizzaiolo or pizza chef in Milan.
“I was thinking that the Italian people are the best in the
world in making pizza but after I tried Filipino-[made], I changed my mind,”
said Giovani Teoli a regular customer of Il Postino.
Il Postino is a busy little restaurant in the non-tourist
district of Milan and here, pizza is considered a convivial and social food.
The place gets crowded as natives and even tourists enjoy
their conversations with pizzas folded wallet-style and a glass of beer.
It takes 10-15 minutes for Aguda to prepare pizza. He starts
the assembly on his marble counter and cooks everything in a brick oven.
Customers have nothing but praises for the delicious pizza
and fast service. Aguda, together with his brother, make over 200 pizzas every
day.
There are a lot of pizzerias in the neighborhood but for
Alessandro Clauti, Il Postino is his go to place for a quick take-away pizza.
“They’re able to make traditional pizza easy but also very
good, plain but tasty,” he said.
Italians and Filipinos patronize Aguda’s high, large and
stuffed pizza from the Margheritas, Four Cheese, and Pepperoni to his version
of Sisig Lechon Pizza.
If there’s Filipino-style spaghetti, then there’s also
Filipino-style pizza. A fusion of crunchy pork lechon on a margherita pizza.
It started as a treat for his regular Filipino customers
every Saturday. Aguda thought of offering it to his Italian customers and it
was a hit too.
Aguda’ perseverance and passion stand as proof that Filipinos grow wherever they’re planted.
Source: ANC
Former Filipino Dishwasher Now Owner Of Pizzeria In Italy
Reviewed by Yen
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July 26, 2017
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