Italian restaurant Prego is taking its guests on a weekend journey to Italy's well-known cities, for an unforgettable culinary experience
Prego, an Italian specialty restaurant at The Westin, Pune is hosting the Prego Weekend Carnival — a weekend display of varied traditional Italian delicacies.
The food carnival will focus on flavours, styles, themes and specialties of Italy’s most well known cities including Sicily, Venice and Milan, which are rich in culinary delights.
Special highlights of the festival include some fun gimmicks and an opportunity to get your photographs clicked in the cultural hub of each of these cities.
The event will include a seafood carnival, Easter celebrations and lots of fun for all.
With comfortable seating and a great ambience, it is sure to be an enjoyable experience. This restaurant specialises in regional Italian dishes, home-made pastas, risottos and a wide variety of pizzas.
“Prego Carnival takes you on a journey to Italy’s most loved and famous cities. With this unique escapade at Prego, we want our guests to experience the grandeur of the Roman Empire, the fun of Sicilian puppets, celebrations of Venetian Carnival and the chic style of Milan,” says Chef Valerio Pachetti, Prego Chef, The Westin.
“Every week, with a new theme, we plan to transport our guests to the city with an array of the traditional cuisine and glimpses of their brilliant culture. We want the guests of Prego to indulge in the ultimate foodies delight with sumptuous seafood platter and pastas as they tantalise their taste buds with Italian delicacies,” he adds.
From April 7 and 8, 12 pm and 7 pm
At Prego, The Westin,
Koregaon Park.
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Recipe for Cassata
Ingredients
For Outer Layer
400 gms sponge cake
300 gms green marzipan
2 to 3 tbsp sugar syrup
For Filling
700 gms ricotta cheese
350 gms castor sugar
150 gms chocolate chips
For Glaze
1 cup lemon juice
2 tbsp apricot jelly
Mixed candied fruits
Methods of Preparation
For Outer Layer
> Use a cake mold of about 26 cm diameter and alternate thin layers of sponge cake and marzipan to cover only the edges (alternate the colours).
> Moist the sponge cake with the sugar syrup.
For Filling
> Pass the ricotta cheese trough a fine sieve, then add sugar and chocolate chips.
> Pour the mixture into the cake mold and as a cover use a butter paper disk and a cardboard disk of same dimensions.
> Press with your hands and refrigerate for a couple of hours.
For Glaze
> While the cake is setting in the fridge; make a glaze using icing sugar and the juice of a lemon until a thick consistency.
> Turn the cake mold upside down and cover with the glaze, then pour the apricot jelly on top and decorate with the candied fruits.u00a0
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