Prego Westin Pune with GourmetItUp Experience #FollowTheFoodie
Life has been super hectic last fortnight with my taking up a full-time long duration project, taking care of 2 kids, hubby and maid woes. Along with all this commitment to blog & others.
Whoa! Life becomes hectic.
The last in series of #FollowTheFoodie with GourmetItUp is the experience at Prego, Westin Pune. I have been to Prego and tasted the awesome Italian cuisine by Chef Giuseppe a couple of times earlier, so I knew this was going to be good.
The expectations were well met.
The meal was a 6 course experience of the bestest dishes by the chef. It was a hard choice to make.
V did the honours for the non-veg menu and I am reviewing the veg menu.
In starters V chose Calamari Fritti and our table host recommended Insalata Caprese which is mozarella, tomato & basil for me.
The caprese was excellent and I loved the simplicity of it. However, V did not like the calamari but he loved the dip.
V partook Minestrone Genovese and recommends it highly. For me the soup was a miss. Since the Zuppa di lenticchie a lentil soup with truffle oil was not available, the table host, suggested a pumpkin soup & I absolutely didn’t like it.
I am not a soup person & it’s really difficult to please me with it.
Lately I enjoy a simple Margherita Pizza than any other. So I chose that while V indulged in a Contadina Pizza
with tomato sauce, onion, bell peppers, broccoli,cherry tomato and caramelized shallots. Both of them were good.
In the pasta course, we ordered Penne all arrabbiata and Spaghetti Bolognese which is beef minced, carrot, onion, rosemary, tomato sauce, veal jus, served with parmesan.
By this course we were full till brim but had 2 more courses to go.
For the main course V ordered baked sea bass, tomato sauce with olives, anchovies, capers, served with fried polenta and spinach – Branzino livornese and
I chose a personal favorite of mine by Chef – Melanzane Parmigiana baked eggplant layers in tomato sauce, basil, parmesan.
Dessert was most awaited as Millefoglie – Layered warm puff pastry with Italian custard and berries and vanilla ice cream is chef’s signature dish and is a dream to eat.
Along with Tiramisu the meal completed and we were 2 happy people.
Chef Giuseppe was a very attentive host regaling us with stories & culture of his hometown. When he saw that both V & I were feeling full and uncomfortable after all the courses, he offered us his digestive drink – a glass of Grappa and joined us to raise the toast.
This really helped, within few moments we were feeling far better.
Grappa also brought back memories of my days with Benetton team in Gurgaon and all things fashion and buying.
A lovely evening spent with superb food. My only suggestion to both GourmetItUp & Prego team is to reduce the portion size. After the 4th course it becomes difficult to either finish or enjoy all the courses.