Address: 1210 Don Juico Ave, Clarkfield Pampanga.
Tel No. 045-8924059
Open form 11:30am to 12:00am, Tuesdays to Sunday
If japanese food is light and healthy, for me Italian food is the heavy counterpart, heavy yet healthy. One of my favorite Italian restaurant which I think is also one of the best in the country is this restaurant in Clark, Pampanga
Voted one of the best restaurant for 2 years in a row by the Philippine Tatler.. though I really do not agree with some of the Tatlers choices, this one I agree with them.
C Italian Dining. The “C” I guess came form the name of the Chef, Chris Locher. Despite not being a true blue Italian, does Italian food really, really well.
Service is excellent, Waiters are attentive and knowledgable of the menu.
Reservations are recommended, because sometimes the place get full and if u are coming from Manila, it would be a waste of time to go there and not having a table.
On the table
Crusty Italian bread(priceless)- with parsley oil .. Baked fresh daily, lovely outer crust. Soft dough..
Panizza Peppone(P580)- Chef Chris Creation…
ultra thin rectangular pizza, served with arugula and alfalfa sprouts wherein u roll everything in, and pop it in you mouth, the combination of the peppery arugula, the cheese, the morsels of meat or seafood, the crunch of the crust and alfalfa sprouts…
the combination was just terrific that u will just keep on rolling and eating…
Bramata Peidmontaise(P570)- written as a gnocchi.. when this dish arrived, we were surprised by the appearance, it didn’t look like the usual gnocchi, it looked more like a cake, made from corn meal, topped with bleu cheese, served with roasted tomatoes, potatoes and mushrooms. 
Initially, I was kinda disappointed, but once I got a piece of it with bleu cheese, a little of the tomatoes, a little of the mushroom,… by golly wow… it tasted wonderful.. 
To blue cheese fans, this dish is for you. The mushrooms were so juicy and the flavour of the rosemary and pepper, soaked in the mushroom meat.. combined with the saltiness of the cheese, the corn potato combination of the cake, plus the sweetness of the tomatoes. Bravo chef Chris!!
Linguini bottarga di tonno- Now this dish is more of an acquired taste dish. This tasted like a more refined tuyo pasta. 
US Angus Flank Steak (half order) – cooked medium well, accompanied by frien potato and sautéed spinach. Beef… Tender.. Heavy on the stomach. A wonderful main course, good enough to be shared by the whole group.
We were too full to have dessert.
Defintely one of the best Italian restaurant here in the Country… Worth the 90km trip:)
