Sprezzatura has unveiled a vegan menu made focusing on Irish produce.

Newly appointed Head of Product Development, Anita Thoma (formerly of Il Primo) has worked to bring new suppliers on board and to curate dishes that even meat lovers will find moreish.

With small plates starting from €3.25, customers are invited to enjoy Sprezzatura staples such as Tartine Sourdough baked in Dublin by Tartine Organic Bakery, and new additions such as the Garryhinch Wild Mushroom Bruschetta, grown in Co. Laois.

Arancini will also be a core focus on the new menu, expanding the Arancini offering from one to four. This will include vegan arancini, a first for Sprezzatura. The Vegan Arancini Pappa Al Pomodoro consists of Arborio Rice cooked down with garlic, onion, rosemary and thyme. They are then hand-rolled and coated with coconut milk and breadcrumbs before being fried until golden and crispy and served with a rich tomato sauce.

Sprezzatura’s vegan pasta is handmade every morning. In addition to a daily special, plant-based food lovers can expect to enjoy Vegan pasta shells tossed in Anita Thoma’s Sun-dried tomato pesto with toasted Irish Hazelnuts as well as a Vegan Ragu. This slow-cooked Ragu is made with Plant-It!’s plant-based products a combination of vegetables, aromatics, wine and like any good ragu love and time. Then served in a rich tomato sauce with ingredients sourced from their portfolio of Irish suppliers.

Head of Product Development, Anita Thoma, said: “We are incredibly excited to welcome some truly fantastic suppliers from all around the country to our portfolio. These fabulous ingredients will further help us achieve and share our core message of ‘Italian Ideas, Irish produce’.”

Located at 5/6 Camden Market, Grantham St, Dublin 8, Sprezzatura is open every day from 12pm for lunch and walk-ins are welcome.

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