PREGO Italian Restaurant of Crowne Plaza Hotel & Suites Landmark Shenzhen launched a new menu Nov. 5. The menu includes some of Italian chef Daniele Macioce’s latest creations.

Authentic Italian cuisine requires authentic ingredients. At Prego Italian Restaurant, the appetizer, porchini mushroom pie with truffle cheese fondue, is made with imported porchini mushroom and other organic ingredients. This is just one example of the restaurant’s use of authentic ingredients to bring rich flavors to its dishes.

The pistachio crusted lamb rack (main course) contains pistachio from Sicily, where the dish originates. The succulent lamb and crispy pistachio crust taste even better with the sweet and sour shallots marinated by balsamico.

Any ingredients which are not imported from Italy are also of the highest standard available. The head chef himself goes to markets and select ingredients in his free time.

Mixed seafood salad (appetizer) is one of southern Italy’s most popular dishes. The salad contains fresh prawns, calamari, cuttlefish, sea scallops, sea snails and mussels. This fresh seafood mixture is blended with oranges, potatoes and lettuce to create a fusion of tastes.

Another seafood dish, pan-fried sea scallops with Galliano liquor and Mediterranean vegetables (main course), is also popular. Juicy Australian sea scallops are marinated with olive oil, pepper and thyme, and then fried with Galliano liquor. The dish also comes with mixed vegetables.

The taste of pasta to a large extent depends on its texture. In Prego Italian Restaurant, all the pasta is handmade by Macioce with Italian flour, which guarantees guests the al dente taste.

Cuttlefish black ink Fettuccine is one of the most recommended dishes on the menu. Cuttlefish ink is good for coloring, and also adds a savory taste. The seafood tastes even better with calamari, walnuts and arugula.

Tel: 8217-2288 ext. 569

Add: 3018 Nanhu Road, Luohu District(Amber Zhang)