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To celebrate 21 years of rustic Italian dining, Il Primo has designed a menu especially for Rewarding Times subscribers to reflect their continued passion for Italian food.
Their menu makes use of the finest home grown ingredients, together with especially imported produce from throughout Italy. The haddock for their creamy smoked haddock and chive risotto is smoked here in Dublin by Wrights of Marino. In compiling this menu, Head Chef, Anita Thoma has married the best of Irish dry-aged beef from Tipperary with wild rocket and aged Italian parmesan.
Clare-island organic salmon is prepared with wilted seasonal Irish greens, and crushed baby potatoes. Their tomato sauce is made with San Marzano tomatoes ripened in the Italian sunshine, and of course all of their pasta is hand-made in the restaurant daily!
To accompany Rewarding Times diners experience, they have selected two red and two white wines from Italy. For the whites, they have chosen a Borgo Selene, from Sicily in the south of the country, using the Catarrato and Inzolia grapes, and an equally exciting Ponte Pietra , with a Trebbiano and Garganega grape combination from Venice in the South. Similarly for the red selection, they again have chosen from the north and the south of Italy, with a Borga Selene, from Sicily – made with Nero d’Avola and Mascalese variety of grapes, and Torre del Falsaco from Venice, made with Corvina grape. Choice they hope to satisfy everyone’s palette.
Anita, and her Kitchen team as always are ready to meet any special dietary requirements you may have.
To view a sample menu please click on www.ilprimo.ie
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