In 1981, Edwin Bernabe’s family was struggling financially. His mother made the difficult decision to work abroad in Italy, despite his father’s objections, in hopes of providing a better future for their family.
“We were so poor that my mother decided to work as a chambermaid in Italy, against my father’s decision, kasi talagang mahirap na mahirap,” Bernabe recalls.
But her journey took an unexpected turn. She was illegally recruited, and instead of working in Rome, she ended up as a domestic helper in Sicily, serving a retired mafia member. Fortunately, her employers treated her well—and she learned a life-changing skill while working in their home: how to make authentic Italian-style empanadas.
From Family Tradition to Business Idea
When she returned to the Philippines a year later, she would make the empanadas only on special occasions because preparing the dough and fillings was tedious. It wasn’t until 1995 that Bernabe’s brother saw an opportunity and began selling the empanadas in their neighborhood.
“I would also sell to my friends. Ang hirap kasi ikaw gagawa, so I had to learn how to make them myself,” Bernabe says.
Word spread quickly. One day, a woman who tasted the empanadas at a gathering offered P10,000 to buy the recipe. Instead of selling it, Bernabe suggested a partnership, and they launched Empanadas Royal that same year.
Building Empanada Especiale
Shortly after launching the business, Bernabe moved to Saudi Arabia for work, leaving the company in his family’s hands. The business thrived, but eventually, he wanted to expand into LRT stations and local markets—something his business partner disagreed with.
So in 2001, Bernabe decided to go solo and founded Empanada Especiale, focusing on serving everyday commuters instead of malls.
Today, his brand continues to grow, proving that a mother’s recipe from Sicily could inspire a long-lasting Filipino food business.
This article includes quotes from an interview originally published by Esquire Philippines, authored by Henry Ong.
