A gastronomical odyssey with Chef Salvatore Salis @ Prego

February 14, 2017
1,649 Comments

It was a warm winter afternoon on
Saturday when I was invited for an Italian Masterclass with Chef Salvatore Salis @ Prego, Westin.
We got to learn a few dishes prepared by the newly introduced chef. The culinary experience began with a formal introduction with the talented chef
and the diligent team of Prego.

The restaurant ushers in light
from every side and makes diners feel at ease when they walk in. Colorful
costumes and interesting head gears look appealing and exciting while wine
bottles and spaghetti make the place look like mini Italy.
The chef began with a formal
introduction about himself and his background while we were busy clicking
pictures. He carries with him intensive experience that was showcased through
his confidence.
Chef Salvatore Salis has been
recently appointed as the Italian Chef and will be
leading the culinary team at Prego, Westin Gurgaon’s signature Italian
restaurant. Born and raised in Sardinia, Italy. He grew up with the ‘Italian’
love for food and that was enough for him to pursue a career in culinary arts.
Salvatore has explored various
culinary operations including Menu development and design, quality control,
outdoor catering and more. He has extensive experience with cost control for
the smooth and efficient running of the entire kitchen, food safety, health and
hygiene and quality control.

He started with Pesto Genovese and
later prepared the Chicken Breast Milanese Style and the Italian salad. With
full dedication and ease, the chef prepared the dishes and served us to taste
them. The texture and aromas were very enticing. I loved each one of them and
relished my experience.

We were escorted to preview the ‘Lets
Go Prego’ lunch that is a fun Set Menu open for guests at INR 1299 ++.  We tasted a plethora of dishes that included Prego
Caesar, Tagletelle al bianco di pollo, Pizza al pollo, Spaghetti alle verdure,
Penne all Arrabbiata, Pizza primavera and rounded off with sinful tiramisu that
was a combination of visual delight and taste.


The mud cake was another
surprise element that had a rich creamy texture and a sinful indulgence. I was presented the masterclass
certificate and felt elated to be a part of this amazing culinary odyssey.

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