A sprawling 280 sq meter area awaits when you go to Prego Ristorante Italiano at posh City of Dreams Manila. Its main dining hall can accommodate 65 people, the alfresco about 20 and the alcove around 18 people at one time, per Mr. Kelvin Prego’s Manager. 
It had an old world charm with its handsome wood tables , dark wood furnishings, rich red cushioned seats on the main room and golden yellow printed cushioned seats in the private alcove and the former 360 degree bar. Prego Ristorante Italiano is owned by Chef Luciano Paolo Nesi , a world renowned restaurateur, in partership with New Zealand’s Craggy Range wines by the Peabody family. If Chef Paolo seem familiar, it is because he also owns L’Opera Ristorate Italiano and Balducci.
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That is not to say though that the wines in Prego are only limited to the Peabody brand. The restaurant carries a variety of premium wines and drinks from all over the world. |
Interesting enough, I learned from Prego’s Restaurant Manager Mr. Kelvin, that Chef Paolo Nesi is friends with another Italian Chef , Chef Dario Gardini. Chef Dario was the former chef-owner of the famous Caruso Ristorate Italiano, but now owns Dario Ristorante Italiano in Serendra BGC (check out my review about Dario in one of my blog entries here) 
I was at Prego before the appointed time. I have this thing about being tardy. It stresses me . So I overestimated the time and was there at 1030 am . Thankfully Mr. Kelvin and a lady server was able to accommodate me while I await the arrival of the rest of the group. I had ample time to check out the place without being harried and to hear the story behind the rise of Prego from Mr. Kelvin Prego opened in City of Dreams Manila in December 2014. It is the only authentic Italian restaurant in that multi billion casino complex. So those of you dreaming to experience Italian cuisine with Tuscan flair need not look further nor buy any plane tickets to Italy. Just hie off to the City of Dreams and reserve a table at Prego. Prego is a word that is at once simple and complex. That two syllable word can mean anything from “you are welcome”, “dont mention it “, “how can I help you”, “come in” to the equivalent of “cheers”. Echoing the restaurant’s name , the food here is simple but with layers and layers of flavor, Last Friday October 6, together with other foodies, we had the privilege of enjoying the following dishes
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| Flatlay by @ilovetoeatph |
INSALATE ALA CESARE P450
Romaine greens in an authentic Italian Caesar dressing
topped with Italian pancetta and croutons
The greens were crisp. The Cesare Dressing was freshly made from scratch and was scrumptious. The pancetta provided the salty component and some crunch as well . So did the croutons
PACCHERI SALSICCE E FUNGHI ALLA BOSCAOIOLA P540
special pasta with fresh Italian sausage and mushrooms in light tomato sauce
This was one delicious pasta. The fat tube-like pasta was at once al dente and chewy absorbing the light tomato sauce. The bit of heat from the spice was a wonderful surprise. The Italian sausage gave the dish another facet of flavor and texture. The mushrooms gave the pasta an earthy component . Perfect!
SPAGHETTI ALA CARBONARA P530
spaghetti with egg, parmesan and pancetta sauce
I was transported to Italy. The presentation was very simple. The color was pale and bland. Yet I know it was going to be a fabulous dish. The spaghetti was al dente. The carbonara sauce was house made and did not come from a bottle. It was made with egg, parmesan and pancetta. This is the authentic carbonara I know not those cream based type that are being served in other pseudo Italian restos in the metro. 
BISTECCA DISOSSATA ALA GRIGLIA CN SPINACI P520/100 grams
certified Angus beef rib eye accompanied with sauteed spinach and vegetables
The presentation was pretty standard. The ribeye though was anything but. Grilled perfectly medium rare, the only fly in the ointment was it was a bit under seasoned. But I’m nitpicking.
PIZZA PREGO P590
house pizza with spiced salami, anchovies, blue cheese, fresh tomato
sauce and mozzarella cheese
So unfortunate that I was not able to take a photo of this pizza! And this was my favorite among all 3 pizzas served! I loved the strong flavor of the anchovies and blue cheese. It deserves its name.
GRAN MISTO DI ANTIPASTI MARE P890
special assortment of Italian seafood appetizers
One order of this can feed 2-4 people along with the Insalate Cesar and Pizza Prego. The octopus where thinly sliced and had a delicate flavor of the sea. The olives, cherry tomatoes and lemon provided the much needed piquancy to complement the subtle octopus’ taste.
The gravlax were house made and quite delicious with its dill sauce. The shrimps were succulent and the greens crunchy.
This will be perfect with a glass of white wine.
GRAN MISTO DI ANTIPASTI TERRA P990
special assortment of Italian meat and vegetables
A carnivore’s dream starter. Just need a glass of red wine to complete the picture. Dibs on the artichoke, fat olives and sun dried tomatoes.
TUBETI AL’AMATRICIANA IN CESTINO DI PARMIGIANO P550
short tube pasta with guancile bacon in tomato sauce
served inside a crispy parmesan cheese basket
The edible crispy parmesan cheese basket was a nice touch. I loved when it turned chewy under the weight of the sauce and pasta. The tubelike pasta was similar to the paccheri served but was milder in flavor.
FILLETO DI MANZO CON FEGATO D’OCA IN SALSA TARTUFATA
CON SPINACI E ASPARAGI P990/100 grams
Certfied angus beef tenderloin with pan fried foie gras in truffle sauce served with asparagus and fresh spinach
Foie Gras!! I love this decadent dish. Again like ribeye, it was a tad under seasoned but can be remedied with a bit of salt and pepper. The tenderloin t was medium rare just as steak should be and juicy. The foie gras was melt-in-your-mouth, silky smooth and sinful. It was almost a sin to put any gravy on the whole thing. So I didnt. Scrumptious!
PIZZA CON BURRATA E PACHINO P620
Tomato , fresh cherry tomatoes and burrata
Nothing beats pizza made from scratch. I can eat the pizza crust on its own. Texture was perfect — chewy and crunchy where it matters. Plus burrata, basil and tomato sauce? …. Yum! 
PANNA COTTA AL MIELE TARTULFO P420
a special version of Prego’s famous Italian cream custard with truffled
honey syrup and sweet balsamic vinegar
There is always room for dessert even if there were two desserts in this instance. The more, the merrier I always say. That fruity balsamic vinegar was the perfect syrup for the jiggly panna cotta and I thought it was chocolate . The panna cotta was creamy and sexy. I loved it.
TIRAMISU P420
Prego’s famous mascarpone cheesecake
It was a frozen version of the classic Tiramisu I know. It looked and tasted like an ice cream cake. Admittedly, it was a bit of a let down. I was looking for the classic Tiramisu.
Summary : All in all it was an amazing foodgasmic experience. The food was gorgeous from the appetizer to the dessert with just one miss. The service was impeccable. Kudos to the restaurant manager Mr. Kelvin and his staff. Mr. Kelvin knows his food, the history of the restaurant, the wines,etc. Prego is lucky to have him. Definitely coming back with the whole family just to celebrate life.
Prego!
Prego Ristorante Italiano
Upper Ground Floor City of Dreams Manila
Macapagal Avenue, Entertainment City
Paranaque
Call 02 8934155 for reservation
