Authentic Flavours Await At The Refreshed Prego

For three decades, Prego has captivated diners with its authentic Italian flavours and buzzy atmosphere, reminiscent of the vibrant streets of Italy. Excitement brews as the beloved Italian eatery unveils its first à la carte menu created under the direction of newly appointed Executive Head Chef Davide Bizzarri.

With more than 20 years of culinary expertise and a deep passion for Italian gastronomy, Pisa-born Chef Davide brings a fresh energy to Prego‘s kitchen, drawing inspiration from his Tuscan heritage. The menu pays homage to the diverse landscapes of Tuscany, from the rugged Apennine Mountains to the sun-kissed shores of Elba and the lush vineyards of Chianti.

From handmade pastas and wood-fired pizzas to antipasti and premium grilled meats, each dish invites guests to savour the true essence of Italian cuisine. Kickstart the meal with Grandioso Board ($70++), a culinary masterpiece showcasing Prego’s exquisite selection of artisanal cold cuts. Other highlights of the menu include the chef’s signature Cappuccino di Funghi ($22++), a whimsical creation presented as a cappuccino featuring a velvety porcini mushroom soup topped with a delicate milk and truffle oil foam, and finished with generous shavings of seasonal Italian truffle. Another standout dish is the antipasti of Salmone, Quinoa & Gazpacho ($28++), where cured salmon meets a refreshing salad of quinoa and freshly grated cauliflower florets mixed with a calamansi vinegar dressing for an extra aromatic acidity, and served alongside a refreshing chilled gazpacho made with tomato and Morello cherries, a nod to chef Davide’s love of cooking with fruits. Not to be missed is the Bruschetta Baccalà Mantecato ($26++), a contemporary preparation of traditional Italian salted cod. Typically served as a main course in Italy, in Chef Davide’s hands, the collagen-rich fish is delicately whipped to creamy perfection with garlic and chill-infused olive oil, uplifted with a splash of zesty ajo blanco sauce and finished with lemon and lime zest.

L-R: Salmone, Quinoa & Gazpacho and Cappuccino di Funghi

Prego is a time-honoured institution for its handmade pastas and wood-fired pizzas, and Chef Davide puts his distinctive mark on this offering with signatures including a Linguine Astice e Burrata ($58++) that features homemade linguine in an indulgent lobster bisque served with Boston lobster. The crustacean is unconventionally paired with fresh burrata cheese, and a basil coulis created with Prego’s signature pesto sauce that incorporates Tuscan kale grown at the hotel’s on-site Aquaponics farm. Another notable option is the Casarecce alle Costine e Tartufo ($38++), where homemade twisted short pasta is served in a ragout of tender, chunky wagyu short ribs slow-braised with cinnamon and spices for extra flavour. It is then creamed with mascarpone cheese and grated seasonal Italian truffle

L-R: Linguine Astice e Burrata and Casarecce alle Costine e Tartufo

From the pizza selection, loyal fans of Chef Davide should head straight for the Sapori di Bosco ($44++), which means ‘flavour of the forest’ in Italian, boasts a garlic cream-based pizza topped with buffalo mozzarella, scamorza cheese, porcini mushrooms. Inspired by his childhood memories of annual summer holidays to explore the rustic Italian Garfagnana mountain villages with his grandparents, his signature creation is a heady mix of earthy flavours complemented by the rich, savouriness of pancetta ham, and finished with pine nuts and Italian truffle slices. The pizza dough recipe has been tweaked resulting in a light, crisp and airy base.

Sapori di Bosco Pizza

To round off the dining experience, a dessert menu has been curated to perfectly complement the fresh and hearty mains. Among the offerings is the playful Semifreddo ai Lamponi ($20++), chef’s innovative take on a classic cheesecake. This deconstructed creation features a rich yet refreshing sphere of raspberry parfait accompanied by a base of cream cheese and an almond crumble. Another highlight is the Vin Santo e Cantucci ($20++), a playful rendition of the post-meal sweet wine and cantuccini, or almond cookies, traditionally served in family-style restaurants across Tuscany. For his iteration, Chef Davide prepares an airy Vin Santo espuma to retain all the wine’s flavours, and serves it with exquisitely sliced roasted almond biscuits, accompanied by rum-infused raisins and pineapples that are first compressed and then caramelized through roasting, to add a bit of tartness and a tropical local touch providing a harmonious conclusion to the meal.

Semifreddo ai Lamponi

With a name which literally translates to ‘welcome’, Prego exudes a warm and inviting atmosphere and Chef Davide looks forward to welcoming guests to taste his new menu.

“It’s simple Italian food, yet not your classic Italian menu the way our grandmothers would serve it. We want to create something unique for our guests that they won’t find in any other restaurant in Singapore, by reimaging traditional dishes, making them lighter and more refreshing for local palates, and presenting them with a delightful twist.”

Prego’s à la carte menu is available daily for both lunch and dinner. Reservations can be made at +65 6431 6156, email at dining.singapore@fairmont.com.

This article was first published on 13 May 2024.