I am a big fan of Pinoy Eats World, each of their dinners has been a wonderful experience. So I was quite excited when I got an invite to a “mystery diner” with a meetup location in San Antonio Plaza in Makati to meet the Prefettos. From those two clues alone, I knew it was going to be Pinoy Eats World but had no idea who the Prefettos were.Other Pinoy Eats World Dinners:
The Prefettos are the new brand ambassadors of Perfect Italiano cheeses. I’m quite familiar with the Perfect Italiano brand with their nice packaging and quality products that are very easy to use according to Irene. They wanted to introduce a more approachable side to Perfect Italiano since most people feel that it’s for experienced chefs only.
One can really appreciate the creativity of the Pinoy Eats World team once you see the interesting menu board they created as well as the interestingly named dishes. The experience is enhanced by Chef JJ Yulo and Chef Namee Jorolan explaining each course they created. The members of the Prefetto family each had a dish named after them according to their cheese specialty.
Attilo’s Chorizo was the first course, roasted baby potatoes topped with Chorizo fondutta. This was a nice tasty starter, I can’t get enough of potatoes then amp it up with chistorra and a mixture of Perfect Italiano Pizza Plus and Parmensan cheeses. Yum, I had to control myself from getting another stick.
Next dish was called Amadore’s Panzanella De Amore. A light salad of diced cherry tomatoes, bread, ad mozzarella in a anchovy herb dressing. Nice visual feast that tastes even better, it’s a light contrast to the cheese fondutta earlier with chewy mozzarella cubes.
Soup Graziano was next. A tomato soup with Italian Sausage, salami, Romano and mozzarella. The soup had strong flavors but also has a enticing cheezy base. I can help biting on my spoon to get all those stuck cheese.
A seafood course was next, Ilario’s Seaside Special. Fresh prawns and clams with Parmesan gremolata (chopped herb condiment made up of lemon zest, parsley and garlic). This was served with oven roasted zucchinis. The trick was to eat the vegetables and seafood together with an abundant amount of the sauce. I got a 2nd serving of this one, less sinful since its seafood.
Next dish was called Primo’s Pride, Kitayama wagyu with chimichurri and a siding of roasted vegetables topped with Romano and Parmesan Mornay (bechamel with cheese) sauce. The Kitayama wagyu is locally raised and has lots of meaty flavor, a great local product that is gaining popularity. The beef is cooked medium, just the way it should be done. The chimichurri tasted fresh and contrasted with the creamy mornay sauce that was part indulgent.
Chef JJ and Chef Namee gave us a surprise pasta dish called Cacio e Pepe/Cheese and Pepper. Its a very simple pasta dish with Romano and crush black peppers. This time they topped it off with roasted mushrooms but eating it as is delicious already. Irene made this a couple of days ago and once she gets it down pat, I’ll share it with you guys.
Dessert was a Calamansi cheesecake with calamansi curd called Dolce Prefetto. Its a light cheesecake enhanced by the strong tart flavor of the calamansi curd. Perfect to wash away all the rich flavors of the courses before.
Want to find out about the Prefettos and easy way to use Perfect Italiano cheeses then head on over to their Facebook Page. My Perfect Recipes.