Chef Emiliano Di Stefano is back at Prego with a delicious menu you must try
For many of us over the years, Italian food has become comfort food. However, most restaurants do not believe in the light taste and freshness that Italian food truly offers. Most of them are now about over loading cheese and sauces to suit the average Indian palette and the food no longer tastes Italian! When Chef Emiliano Di Stefano came back to Prego (he made Prego a household name for classic Italian cuisine) we expected nothing less than a treat for our taste buds! Check out the review of the latest menu at Prego
Ambience: Prego has that lively feel, much like eating in the streets of Italy. The natural light in the restaurant makes it more attractive. The setting is comfortable and the vibe of the place makes you want to talk and enjoy your time here.
Food: Prego hit number one on most foodie aficionados list when Chef Emiliano Di Stefano was there a few years back. And this time too it will soon be on top of the charts all thanks to the beautiful, gentle and rich flavours the chef has imparted into his dishes.
The Panzella is a classic example. With its refreshing flavours of tomato, eggplant mousse, marinated cucumbers and the meatiness of the sea bass it is a beautiful starter or antipasti as the Italians would call it. The plate is artistically done and the flavours make you reach back for another bite.
The gnocchi is the best I have had stuffed with mozzarella, ricotta and rucola this handcrafted gnocchi tastes better with the sweet fresh tomato sauce. But the best part is that it is not heavy on the stomach and not overloaded with cheese, the cheese shines brilliantly in the dish. The Calamarata pasta is malfatti, fresh squid, kalamata olives in a robust Livorno sauce. The dish is a beautiful amalgamation of sea food in pasta without killing its unique flavours in the sauce.
In the mains I tried the Carre’ di Angello, it is the dish I would go back for again and again. The tender juicy roasted lamb with balsamic jus is a scrumptious delight, nothing overpowers the flavours of the lamb and it is cooked medium rare to let the flavours speak. There is stunning maple glazed bacon along with it that is a star in its own right. Served with some mash sweet potatoes this dish is a stunner.
The dessert after this heavy meal is super light and packed with flavours. The Millefoglie is prepared right at the time of serving and is not dense. There are layers of puff pastry and custard providing the dessert with its richness and crunch, served with some berry sauce to add a tang to it. Perfection!
Chef Emiliano Di Stefano is truly back at Prego and shines! With the beautiful food and his in depth knowledge Prego is going to be on my list of favourites for a very long time!
