Inspired by the food memories from his childhood in the city of Pisa in Tuscany, chef Davide Bizzarri of Prego at Fairmont Singapore has refreshed the menu with some dishes taking on the rich culinary traditions of Tuscany.
For instance, his antipasto of polpo e fagioli sees a charred Fremantle octopus leg served over a bed of hearty cannellini bean stew, which has been braised uccelletto-style – a very traditional way of preparing creamy beans in Tuscany. And no dish screams Tuscany more than the flower-shaped pasta of gigli al pesto Toscano coated with kale pesto made with fresh Tuscan kale harvested from the hotel’s aquaponics farm.
Beside these new menu highlights, we also recommend the merluzzo (cod) because the Livornese-style garlic and parsley-tomato sauce accompanying the fish delights the palate with a light spiciness that’s also enjoyable with the sidekicks of garlic mashed potatoes, Leccino olives and semi-dried tomatoes.
When your dinner is about to end, along comes a limoncello trolley, and you are treated to a complimentary glass of the digestif to complete your dining experience!
And with new operations manager Rosario Ferraioli on board, the welcoming vibe at this 133-seater restaurant can only get warmer as he brings his cheery and sunny disposition from Amalfi Coast to one of Singapore’s oldest Italian restaurants.
