Rinuccini is all about classic Italian cuisine made using the best of Irish and Italian ingredients. As a starting point, we choose the best of Irish fresh produce and pair it with the best of Italian ingredients.
We source our fish direct from the boats in Kilmore Quay, with either Antonio or Riccardo making the trip to Wexford several times a week to choose the best catch. All our beef and lamb is sourced from Kilkenny farmers. Our chicken is free range from Glin Valley in Clonakilty. Our eggs are free range and organic from Eamon Wallace in Callan. Our fresh vegetables come from Damien Purcell of Dunmore, Kilkenny and from Riverbank Organic Farm. A special mention for our fresh raspberries which we source from Purcells in Dunmore and use to make our famous Sorpresa di Frutta Fresca.
We travel to Italy to source the best of Italian produce. Chef Antonio visits our tomato producer to select the best of the crop, using them fresh during the summer months and tinning them for use during the Winter. We import large wheels of 24 month aged Parmesan directly. Our coffee is roasted to our specification and imported from Italy. There’s nothing quite like Italian cured meats and our prosciutto di parma comes from the city of Parma in Northern Italy. Rinuccini is famous for it’s olive oil, so much so that it’s available for diners to purchase in the restaurant. We worked with the Mancini Estate to select an oil to our exact specification and it’s this oil that we import, use in the restaurant and offer to our customers.