Earlier today former Irish rugby star and Italy's Head Coach Conor O'Shea took time out from his pre-match schedule to join Bord Bia for an Irish beef promotional event in Rome. Conor and top Italian chef Andrea Fusco co-hosted a Chefs' Irish beef Club (CIBC) lunch event which attracted a number of influential Italian food writers. Guests were served an innovative Irish beef dish inspired by tomorrow's Six Nations clash.
Chef Andrea gave a mouth-watering description of the dish in advance of presenting it to the delighted diners. He said the dish represented the link between the Irish and Italian people, their sense of passion and good nature which epitomised the true spirit of rugby.
Former Irish rugby star and Italy’s Head Coach Conor O’Shea took time out from his pre-match schedule to join Bord Bia for an Irish beef promotional event in Rome. Conor and top Italian chef Andrea Fusco co-hosted the Chefs' Irish beef Club (CIBC) event which attracted a number of influential Italian food writers. Guests were served an Irish beef dish inspired by tomorrow’s Six Nations clash. Pictured at the event were (l-r ): Ambassador of Ireland to Italy Mr. Bobby Mc Donagh, Former Irish rugby star and Italy’s Head Coach Conor O’Shea, Italian chef Andrea Fusco, Nicolas Ranninger, Manager, Bord Bia Italy.
"I am recreating the beauty of the Irish landscape combined with Italian traditions and flavours. The colour contrast of the final dish is very pleasing to the eye with one fillet in green and the other in dark brown: the green represents the lush green fields of Ireland while the dark brown represents the chaos of the rugby pitch and Italy, the land of chestnuts."
"Each dish is made up of two small fillets of beef which have been glazed with the beef juices, one finished with a crust of aromatic herbs while the other is finished with a porcini mushroom crust. When plated, the dish is dressed with a chestnut cream, carbonara foam and pieces of purple turnip. The carbonara foam symbolises the flavours and traditions of Italy that have warmly embraced Ireland in both sport and cuisine."Italy is Ireland's fourth largest export destination for Irish beef, after the UK, France and the Netherlands and at €172million in 2016 accounted for 56% of our food and beverage exports.Meanwhile Conor O'Shea said he was delighted to support Bord Bia's initiative:"I'm delighted to be here today to see first-hand the work of the CIBC, support the Beef Quality Assurance Scheme and the reputation of Irish beef in Italy. The Italian chapter of the Chefs` Irish Beef Club is dedicated to promoting the excellence of quality assured Irish beef to Italian diners. I know these chefs demand and get top quality sustainably produced meat in peak condition from animals nurtured in a healthy environment."
The Chefs' Irish Beef Club is an exclusive international forum which brings together some of Europe's leading Michelin Star chefs who collectively endorse Irish beef. The club sees award-winning chefs give pride of place to Irish beef by serving it in their finest dining establishments in Europe.
There are over 80 member chefs in the club who are spread across Belgium, Britain, France, Germany, Italy, Netherlands, Sweden and Switzerland.
Bord Bia manager for Italy Nicolas Ranninger thanked the Ambassador of Ireland to Italy Mr. Bobby Mc Donagh for facilitating the event and to Conor and Andrea for their participation."The presence of Conor has given us access to the top Italian food writers and opinion formers who can best explain to Italian diners and shoppers what makes Irish beef so special."
In 2017 Bord Bia Milan office will continue to drive business for Irish beef with the launch of a new communication campaign and a range of other activities including retail promotions, trade show events, trade advertising, inward buyers visits and workshops, while also exploring opportunities notably for Irish lamb, seafood, dairy, beverage and Private labels.