Chef Marco brings his grandmother-inspired Italian dishes to Amari
Prego’s Chef Marco Boscaini: Bringing Italian flavours from Thailand. Pic by Indika Handuwala
Colombo’s newest landmark, Amari Colombo, proudly introduces Prego, one of Thailand’s most celebrated Italian dining brands, to Sri Lanka.
“Prego’s 21-year journey has been about staying true to authentic Italian roots,” says Chef Marco Boscaini, who draws inspiration from childhood memories and years of culinary expertise in designing the menus. “Bringing Prego to Colombo allows us to share such passion and tradition with a vibrant, new audience.”
Originally launched at Amari Koh Samui in 2003, Prego has earned a loyal following among locals and tourists in Thailand, leading to its expansion with additional locations at Amari properties in Pattaya, Phuket, and Bangkok.
Born in Milan, Chef Marco’s love for Italian cuisine was shaped early on by his grandmother. As the owner of a seafood restaurant, she crafted simple yet authentic dishes, writing down recipes that would later serve as the inspiration for Marco’s culinary creations. He trained at a culinary school in Milan, further developing a deep passion for the craft, and later gained years of experience in Italy.
Arriving in Thailand in 1996, Chef Marco found the initial transition challenging. “It was quite new for me—I couldn’t speak the language, which wasn’t easy,” he says. Yet he quickly made his mark and joining the Amari Group in 2003, launched the first Prego restaurant in Koh Samui.
At the core of Chef Marco’s success is his grandmother’s recipe book, a treasure trove of traditional Italian dishes that have been adapted to suit modern tastes and health-conscious diners. Chef Marco’s philosophy remains consistent: balance tradition with modernity, creating dishes that are lighter and healthier while preserving the original flavours.
Risotto Gamberi
“I take a recipe and modify it so everything is more healthy. I still keep the same recipe but make it lighter. The root of the menu is similar.” Notably, Chef Marco’s signature Risotto alla Montanara has earned a spot among the Top 100 Dishes recognised by the Gallo Guide.
Prego at Amari Colombo is his first international venture, and its menu blends authentic Italian ingredients with the best of local produce – Arborio rice, cheeses, sun-dried tomatoes, and olives—with Sri Lanka’s sea bass, fresh prawns, and vegetables. This fusion maintains the authenticity of Italian cuisine while celebrating local resources.
Seafood takes centre stage on the Colombo menu, which features delicacies such as creamy risottos, wood-fired pizzas, and house-made pasta. Appetisers like burrata with marinated tomatoes, mains such as Risotto Gamberi (risotto with prawns and roasted tomatoes), Filetti de Spigola (pan-roasted sea bass fillet with pumpkin mash) and desserts such as tiramisu add a touch of indulgence.
Opening a restaurant in a new country is never without its hurdles. Chef Marco highlights the difficulty of sourcing authentic Italian products in Sri Lanka and the logistical challenges of training a new team. Yet, these obstacles are met with the same determination that defined his early days in Milan.
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