Prego Ristorante Executive Chef Ugo AllesinaintroducesSpringtime in Italia,a menu of specials offered during the months of March and April, alongside his already celebrated menu of Northern Italian cuisine. These specials use the freshest, most flavorful ingredients, and include lighter dining options that are perfect as the weather gets warmer.
“Most people automatically associate Italian cuisine with heavy pasta and cheese-filled dishes,” explained Chef Ugo, who recently introduced gluten-free pasta as a substitution for those with wheat allergies. “But Italian dishes can be very light and still full of flavor, and that’s exactly what I’m trying to showcase with my special Springtime menu.”
Springtime in Italia
Ruchetta e Ricotta Salata
vine-ripened tomatoes, arugula, red onion, and aged ricotta in a red wine vinaigrette
roasted chicken, romaine lettuce, hard boiled egg, tomatoes, leeks, and zucchini in a gorgonzola vinaigrette
Linguine Bella Napoli
linguine tossed with calamari, fresh diced tomatoes, spinach, and spicy tomato sauce
Rigatoni alla Moda
large tube pasta with grilled sliced Italian sausage, roasted eggplant, thyme, garlic, basil, and pecorino cheese
free-range chicken breast filled with spinach and ricotta cheese, served with sundried tomatoes and roasted garlic sauce
Spiedini di Mare
grilled shrimp and scallops skewered with bell pepper and red onions, served over sauteed spinach, tomatoes and artichoke hearts
About Prego Ristorante
Prego has all that one could wish for in a fine Italian restaurant; an elegant, yet comfortable atmosphere, attentive service and cuisine that strikes the perfect balance between traditional authenticity and innovative preparations. It’s the perfect setting in which to enjoy good conversation and feast on the best cuisine that Italy has to offer.
Adding a splash of Mediterranean color to California, Prego’s ambience blends the warmth and rustic charm of old-world Italy with the electricity and vibrance of a cosmopolitan restaurant. Streamlined arches and columns, gleaming copper, polished hardwood floors and an abundance of Cherrywood furnishings produce an elegant and sophisticated, yet comfortable, atmosphere. A lively exhibition kitchen allows diners to view the artful chefs creating their delicious dishes. With the ability to seat more than 250 guests, Prego features al fresco dining, full bar, banquet rooms and catering services.
Executive Chef & Partner, Ugo Allesina, was named “Chef of the Year” in 2013 by theOrange County Business Journal.Born and raised in the region of Piemonte, Italy, he is noted as a premiere Chef of Northern Italian cuisine. Chef Ugo brings more than 25 years of experience to Prego, including positions at a number of prestigious hotels and restaurants in Italy, Germany and the United States.
The menu emphasizes regional Italian cuisine, featuring authentic pizza baked in a wood-fired oven, freshly made pastas, grilled fresh fish, spit-roasted meats and fowl, and an extensive list of wines from Italy and California that will please even the most discriminating wine connoisseur. Homemade desserts and pastries make a perfect ending to an unforgettable dining experience. Prego has received fine-dining awards from the Restaurant Writers’ Association and the Wine and Food Society of Southern California. It has been a culinary destination for more than two decades.
posted by Cynthia Le