Ireland Week and A Taste of Ireland: we celebrate (also) by eating – Italian cuisine reinvented by Gordon Ramsay


Irish ingredients and Italian cuisine: this will also be theIreland Week, an entire week of celebrations and festivities dedicated to the Emerald Isle from 10 to 17 March, St. Patrick’s Day, its patron saint. Meetings, screenings, music, cultural walks, which will pleasantly invade all of Milan (the complete program is on www.ireland.com), but also excellent food, and not just in the Lombard capital.

A Taste of Ireland 2024

Because, in addition to being an island full of greenery and uncontaminated landscapes, Ireland is also famous for its excellent products, the result of a pioneering land for sustainability: among the many beef and lamb that grow free to graze feeding only on grass, but also organic salmon, and oysters with great flavour. The Irish government body promotes them Bord Bia, which in collaboration with Irish Tourism and JRE-Italy, Jeunes Restaurateurs d’Europe, is promoting an event within an event from 10 to 17 March: TO Taste of Ireland.

ALFIE SHAW

In its second edition, A Taste of Ireland will be an opportunity to taste Irish gastronomic excellence in dishes prepared ad hoc by the chefs of Jeunes Restaurateurs d’Europe throughout Italy and beyond. The chefs of the restaurant will also participate Chefs’ Irish Beef Club (CIBC), the initiative founded in 2004 and managed by Bord Bia which includes prestigious international chefs who promote and enhance Irish beef and, among many, Roberto Valbuzzi, chef patron of the Crotto Valtellina restaurant, as well as Ambassador for Irish meat. A collective initiative that will allow you to taste the products of the Green Island in gourmet restaurants, but also pubs and family restaurants.

Ireland Week and Irish flavors with an Italian touch

«We are happy to propose ‘A Taste of Ireland’ again this year, a hymn to the flavors and quality of Irish raw materials and part of a celebration entirely dedicated to the excellence of the Emerald Isle. For seven days, throughout Italy, you will be able to taste some of Ireland’s premium products – including beef, lamb, scampi, salmon and oysters – raised and fished according to traditional but also sustainable practices and with certified quality”, he explains Francesca Perfetto, Market Specialist at Bord Bito. «We are enthusiastic about the partnership with Bord Bia on the occasion of the third Ireland Week, which allows us to expand the reach of the “A Taste of Ireland” Food Festival at a national level, with the participation of restaurants in many Italian cities. Food is one of Ireland’s surprises,” he adds Marcella Ercolini, Director of Irish Tourism in Italy. All the details of the restaurants participating in the initiative are available at the link Irelandweek.it/atasteofireland.

Which restaurants are participating in A Taste of Ireland

Irish Beef Ambassador
Crotto Valtellina, Chef Roberto Valbuzzi (Malnate, VA)

Followed by the Milanese realities of:
– Arcane
– Beef Club Milan
– Crazy Patrick’s
– Football Pub
– Out of stock
– Hard Rock
– La Belle Alliance
– Pellegrini butcher’s shop (Porta Venezia)
– Pellegrini butcher’s shop (Lambrate)
– Miro
– Mulligan’s Pub
– Old Fox Pub
– PitBeef
– Pogue Mahone’s restaurant
– Identità Golose Restaurant
– Spirit of Milan

The JRE-Italia restaurants

LOMBARDY
– Innocenti Evasioni, Chef Tommaso Arrigoni (Milan)
– Due Spade, Chef Lorenzo Di Bari (Milan)
– Antica Osteria Magenes, Chef Dario Guidi (Gaggiano Milan)
– Colonne Restaurant, Chef Silvio Battistoni (Varese)
– Lanterna Verde Restaurant, Chef Roberto Tonola (Villa di Chiavenna, SO)

PIEDMONT
– Atelier Restaurant, Chef Giorgio Bartolucci (Domodossola, NO)

SOUTH TYROL
– Hotel restaurant Unterwirt, Chef Alex Haselwanter (Gudon, BZ)

VENETO
– La Favellina Restaurant, Chef Federico Pettenuzzo (Malo, VI)
– La Locanda Di Piero, Chef Renato Rizzardi (Vicenza)
– Trequarti, Chef Alberto Basso (Vicenza)

LIGURIA
– Il Giardino del Gusto, Chef Emanuele Donalisio (Ventimiglia, IM)

EMILIA ROMAGNA
– L’Erba del Re Restaurant, Chef Luca Marchini (Modena)
– San Domenico Restaurant, Chef Massimiliano Mascia (Imola, BO)

TUSCANY
– La Perla del Mare Restaurant, Chef Deborah Corsi (San Vincenzo, LI)
– La Leggenda dei Frati Restaurant, Chef Filippo Saporito (Florence)

MARCHE
– Lo Scudiero Restaurant, Chef Daniele Patti (Pesaro)

UMBRIA
– Trippini Restaurant, Chef Paolo Trippini (Civitella del Lago, PG)

PUGLIA
– Il Capriccio Restaurant, Chef Leonardo Vescera (Vieste, FG)
– Quintessere Restaurant, Chef Stefano Di Gennaro (Trani, BT)

The list of members concludes with the restaurants of the Chefs’ Irish Beef Club (CIBC):
– Mulino Landi Restaurant of Hotel Certaldo, Chef Sara Conforti (Certaldo, FI)
– Nido del Picchio, Chef Daniele Repetti (Carpaneto Piacentino, PC)
– Bocon Divino, Chef Alberto Canton (Camposampiero, PD)
– Rome Luxus Bistrot, Chef Andrea Fusco (Rome)

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