Entries by Riccardo

KILKENNY ROSE VEAL RETURNS TO RINUCCINI

We’re delighted to welcome Kilkenny Rosé Veal back to our menu as an Autumn special.  Sourced from the Madigan family farm in Windgap Kilkenny, this veal has been reared to the highest possible standards of animal welfare.  It is naturally low in fat and high in Omega 3 and comes directly from the Madigan farm […]

GRAPPA AT RINUCCINI

Grappa is a uniquely Italian drink and we are proud to offer Ireland’s largest selection of Grappa. For centuries Grappa was considered a poor man’s drink but now its popularity is soaring world-wide and we think a glass of grappa is the perfect way to round off a delicious meal. It’s what we Italians have […]

CHEF ANTONIO CHOOSES CLASSIC DISHES FROM THE RINUCCINI MENU

We specialise in classic Italian cuisine that showcases the best of both Italian ingredients and fresh Irish produce.  While our menu changes with the seasons and is constantly evolving there are some dishes that have stood the test of time and we can now safely in the category of classic dishes from our Rinuccini menu. […]

Kilkenny Arts Festival Guide

Kilkenny Arts Festival is our favourite of all the festivals that take place in our Medieval City. This year it’s the Festival’s 45th edition and it gets better with each year. The Festival offers something for everyone – young and old and both day and night. To help you plan your Festival, read our Kilkenny […]

Our Wine Story

When we opened Rinuccini almost thirty years ago we made the decision to hand pick our wines, by visiting vineyard throughout Italy and selecting only the best quality Italian wines. We import them directly ensuring that we can offer excellent value to our customers. We’ve built lasting relationships with winerys across Italy which allows us […]

Summer Dining at Rinuccini

Kilkenny has a very Italian feel to it these days thanks to soaring temperatures. Chef Antonio has created a wonderful summer menu, using the best of seasonal fresh Irish produce along with classic Italian ingredients.