- Traditional Irish Cuisine
first recorded Irish cuisine was based on meat and dairy products,
supplemented with seafood in coastal regions and the odd vegetable
gathered from the wild. This diet remained the same until the arrival
of the Normans in the 8th century after which the Irish no longer
had free reign to hunt wherever they pleased.
growing their own vegetables with this practice the standard of
living improved and the wealth of new dishes increased
greatly. Livestock was the main currency of the times and in general
the Irish dined well on meat and vegetables. In
fact some claim that only in the last 50 years the quality of the
Irish diet has returned to what it was at the start of the
The introduction of the potato from the "New World" marked
a big change for the Irish and it quickly became a staple food.
Even today no Irish meal is considered complete without potatoes.
chefs are noted for their ability to turn simple local produce into
hearty flavoursome dishes. The Irish countryside supplies some of
the world's best lamb, the clear oceans south of Ireland supply
an abundance of seafood, and the southern counties of Cork and Limerick
provide the country with everything from grains to strawberries,
and some of the most creamy dairy products you will ever have the
pleasure of tasting.
The Southwest of Ireland is gaining a reputation for a distinctive
style of Irish cooking - a blend of French cooking and traditional
Irish dishes made with local products. Some of the finest Irish
cooking: crusty soda breads, fresh oysters, succulent lamb, and
delectable cheeses can be found in the fine country houses that
serve up a hearty fare that is not to be missed.
Cakes and Baking
Italian School of Cooking - Dublin
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plays such an important role in Italian life"
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