Page 30 - April-May 2023

trendsetters

Listing some of the most exciting F&B concepts

By Rupali Dean

FROM FARM TO PREGO

AT THE WESTIN GURGAON

rego is all about clean-eating, sustainable
produce and farm-to-fork, the new mantra of
Phealthy eating. All the fruits and vegetables used
at Prego such as mushrooms, tomato, asparagus,
lettuce, broccoli, etc. are freshly sourced from nearby
farms within a 20-mile radius, including the on-ground
farms at the sister hotel, The Westin Sohna Resort and
Spa.
The fresh produce used has a significantly lower
carbon footprint since the produce is local, seasonal
and harvested directly from the farms, as per the
demand. It incorporates food freshness, safety,
seasonality, and sustainability, as these farmers are
mindful of crop rotation, soil nutrition, and zero waste.
Marco Murenu, expat Italian Chef de Cuisine at
Prego, brings his exclusive gourmet experience from
the island of Sardinia, which also happens to be his
hometown. Sardinian food is simple, fresh and
scrumptious as it uses a lot of organic ingredients.
Marco is a staunch believer in working with fresh
produce and resonates that a simple dish gets a
flavourful facelift when you have fresh ingredients.
Even the cheeses used in Prego – mozzarella, burrata,
ricotta and mascarpone – are locally sourced artisanal
cheeses promoting Indian cheese making.

Must try: Salads such as king prawns pickled salad,
bell pepper ripieno, carpaccio di salmone affumicato;
signature mains such as eggplant parmigiana,
Sardinian Ravioloni and classic Italian desserts such as
tiramisu and yoghurt and Blueberry Tortino.

30 APRIL-MAY 2023 hospitality horizon www.hospitality-horizon.com