Having introduced the first authentic Italian fine dining experience to Chennai’s culinary landscape, the Taj Coromandel invites guests to a refreshing and new experience at Prego, highlighted by a new menu crafted by Italian cuisine specialist, Alessandro Bechini, a San Lorenzo trained Italian chef.
The Food Affaire
The culinary focus of Prego continues to be passionately Italian and inspired by the classic skills of Chef Bechini. While Chef has retained some old classics like Scamorza Alla Piastra (Polenta crusted, pan seared semi-soft cheese, with tomato jalapeno flatbread); Involtini di Pollo con Asparagi, Parmigiano, Melanzane alla griglia e salsa allo Zafferano (Asparagus and Parmesan stuffed chicken rolls, on grilled aubergines and saffron sauce); and Fettuccine al Ragù (Fresh pasta ribbons in lamb ragù), the fresh feel new menu has several new additions where the simplicity of the dishes will speak for themselves, each of them having a story to tell.
The Polenta ai Funghi, a delectable appetizer made of soft corn meal with porcini mushrooms sauce and Parmesan cheese, will take guests back to the rural and mountain culture of Northern-Italy, while the Paccheri alla Norma, straight from Sicily, is a vegetarian main-course delight of short and wide tube pasta cooked in spicy tomato sauce with sautéed eggplants, capers, ricotta cheese and oregano. Other masterpieces on the menu are Antipasto Toscano Classico; a classic Tuscan appetizer, made with ham, cold cuts, pickled vegetables, chicken liver pate, tomato and mushroom crostini; Stracciatella alla Romana, a typical Roman style egg-drop soup, with fresh herbs and extra virgin olive oil; Gamberoni alla Conza (Baked king prawns, crusted with almonds, bread crumbs and parmesan cheese, served with field lettuce and sweet / sour relish fresh herbs); and Chef’s grandmother specialty, the Pappa al Pomodoro (Thick spicy soup with Tuscan bread, chunky vegetables and tomatoes, generously topped with parmesan cheese, black pepper and extra virgin olive oil). For those who love pork, we recommend Rigatoni Amatriciana (ridged tube pasta in spicy red sauce with red onions, crispy bacon and Pecorino Romano cheese).
Star Attractions
Chef Bechini also brings to the table the classic Sunday meal cooked in every household in south eastern Italy – Involtini alla Barese. This tasty and robust dish is made of Buffalo rolls with bacon, sheep cheese and fresh herbs, braised in tomato sauce, served with bucatini pasta. Another traditional dish from north western Italy, Pancettone con Frittata e Peperoni, consists of pork belly rolls, layered with herbed omelet, pan glazed in white wine sauce, on roasted bell peppers and roasted potato medallions.
A medley of desserts dot the menu with innovative dishes like Crema di Formaggio al Limone (Limoncello flavoured cream cheese mousse with homemade biscuits); Tiramisù Senza uovo (Eggless Tiramisu); Cannoli Siciliana (Sweet ricotta cheese with chocolate chips and candy fruit in crispy shell); Delizia al Cioccolato (Steamed chocolate pudding, chocolate berry ganache); Salted Caramel Crème Brulèe; and Gelato dellacasa (Homemade Ice Cream or Sorbet).
Design and Décor
The restaurant is decorated in chic and contemporary style, paired with earth-toned upholstery and gorgeous flooring. Twilight transforms Prego into an elegant dinner venue with upbeat music and candle light, to make each evening unobtrusive and relaxed.
Of Fine Wines and More
This Conde Nast-listed restaurant features one of the finest wine selections in the country. Specialising in Italian wines, it has an equally impressive collection from across the world. Guests can experience the wine room – Enoteca – for an interactive experience of food and wine pairing. Enjoy wines by the ‘half glass’ from a menu that offers an unmatched selection of Italian favourites, besides heady cocktails, liquors, the popular Spritzers and homemade lemoncellos.
Meet Chef Alessandro Bechini
An alumnus of Chef’s School “F. Martini” in Montecatini Terme, Italy, Chef Alessandro Bechini is a San Lorenzo trained Italian chef. Chef started his career in October 1989 with Sì! Italian Restaurant & Bar at Charlotte, North Carolina, U.S.A. Chef Bechini has vast experience in the hospitality sector, having launched two restaurants and heading more than five kitchens across his career spanning over 25 years. Chef Bechini also has experience in teaching having worked with Istituto Professionale Alberghiero Stazale, Montecatini Terme, Italy teaching young students the rudiments of pastry and ethnic cuisine.
His stint in North Carolina, USA with Sì! Project” Corporation, Charlotte was interesting as he worked with two newly opened Italian restaurants and rose from being the head-chef to corporate chef, ably managing the two kitchens. After a short tenure at a resort in Africa – Ventaclub “Crioula” Sal Island, Cape Verde – Chef Bechini worked in USA and then again in Italy before he joined San Lorenzo, in London. When its owner Lorenzo Berni opened Maritime by San Lorenzo at Taj Lands End, Mumbai his first restaurant outside of UK, Chef Bechini was chosen to come to India. And from Taj Lands End, Chef joins us at Prego in Chennai.
Chef likes to stay simple and elegant on plating, adding that “the appearance of the food may be the first impression that the guest will have, but the taste and texture will leave a lasting impression.” At Prego, Chef Bechini is all set to delight guests with his simple honest Italian food.
With a refreshing new vibe, warm service, a menu of traditional favourites and signature delicacies, and an unmatched selection of wines from across the world, Prego reinvents itself as a dining destination.
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