Does The House Of Peroni Residency Food And Drink Menu Sound Seriously Delish To You?
It returns to Dublin from Thursday, July 5-15!
Good news for long-time fans of The House of Peroni Residency — it’s coming back to Dublin and we've got a sneak peek at their food and drink menus!
Taking place between Thursday July 5 and Sunday July 15, The House of Peroni will become the home of Sprezzatura celebrating up and coming craftsmanship and creativity across food, drink and fashion in its brand-new location at 130-133 St. Stephen's Green, just off Grafton St.
The kitchen will be serving up an array of dishes that have been designed to complement their new and innovative drinks menu.
This year The House of Peroni has teamed up with chef Grainne O’Keefe, Head Chef at Clanbrassil House, and Hugh Higgins, previously Head Chef in Luna, who will be using the finest ingredients from Irish food producers like Toonsbridge Dairy and Gubeen Smokehouse.
There’s a menu of cicchetti from Arancini and Frito Misto to Tomato and Ricotta Bruschetta, as well as Wood-fired Pizza that will be available in the bar and restaurant.
Don't miss the dinner menu with dishes such as homemade Papperdelle with Pork and Nduja Ragu, Crab and fried tempura courgette flower, and for the sweet tooth Vanilla Panacotta with West Cork honey and honeycomb, and Poached Peach, soaked in Peroni Ambra served with sweetened mascarpone, smoked almonds and caramelised white chocolate.
Walk-ins to the restaurant will be accommodated following the booking times, on a first come first served basis. To make a booking in the restaurant, simply contact email@example.com.
Federico Riezzo will once again be reprising his role as the drinks curator for The House of Peroni. Federico has created a new Peroni Pesca for the occasion, a summery infusion which combines Peroni Nastro Azzurro with pink peppercorn infused gin, mandarin infused vermouth, pink peach puree, lemon juice, citrus sugar, basil leaves and a sprinkle of pink peppercorn.
To inject some innovation into the two-week residency, three of Ireland’s top up and coming mixologists have each been tasked with creating bespoke Peroni-infused cocktails that have been inspired by Italy just for the occasion. Irish Bartender of the Year Andy Ferreira has crafted an infusion named the Giardino, which is a refreshing, complex, aperitif style cocktail. It mixes Peroni Ambra, the latest in innovation from the Italian Brew masters, with vodka, vermouth and fennel syrup to give a subtle bitter taste with a hint of sweetness. The body has notes of bitter orange and cloves which gives way to prune, cinnamon and sweet citrus. The Giardino is topped off with orange zest and a sprig of fennel.
Vintage Cocktail Club's Richie Delahoyde has crafted, Stylissimo, an infusion that's inspired by the flavour profile of Peroni Nastro Azzurro and the modern drinking trend of no added sugar. Using spiced pineapple shrub, vanilla infused vermouth and Peroni Nastro Azzurro, Richie has created an infusion full of flavour. The infusion is garnished with a carefully trimmed pineapple leaf and lemon zest.
The Chelsea Drug Store's Stephanie Shen took inspiration from Italian cuisine when creating the Modena. She blends elements found within Italian food to create a complex drink that highlights the different flavours of Peroni Nastro Azzurro. The mix of white rum, strawberry purée, lime juice, sugar syrup, basil, dashes of angostura, balsamic vinegar and two cracks black pepper, delivers an infusion that balances the sweetness of strawberries with savoury notes from olive oil and basil. The final touches and attention to detail in the Modena is seen in the rim of the glass which is brushed in parmesan dust.
The House of Peroni is open to the public from Thursday, July 5 until Sunday, July 15. Entry is free and on a first come first served basis. Over 18s only.
Sponsored By Peroni Nastro Azzuro
Peroni Nastro Azzurro is made and bottled in Italy at one of three breweries in Rome, Bari and Padova.
Peroni Nastro Azzurro has been brewed to the same unique recipe since 1963. Created by blending a proprietary variety of Italian maize ‘Nostrano Dell'Isola’ grown near Bergamo in northern Italy, with 2-row spring barley and delicate hops, to create the unmistakably crisp, refreshing taste of Peroni Nastro Azzurro that we still enjoy today.
Enjoy Peroni Nastro Azzurro sensibly. Visit drinkaware.ie