Showing posts with label Da Mirco. Show all posts
Showing posts with label Da Mirco. Show all posts

Tuesday, January 18, 2022

Níl aon Mirco mar ár Mirco féin!

Níl aon Mirco mar ár Mirco féin!

While Omicron is still rampant, some of our restaurants are again taking the Takeaway or At Home route. Da Mirco in Bridge Street is one and one that you neglect at your peril as the North Italian Corkman's osteria is one of the best around.

By the way, I see that Omicron is the 15th letter of the ancient Greek alphabet. The good news that it is one of the shorter alphabets with its final letter, omega (a kind of “o fada), the 24th. So just 9 more variants to go?

Back to the food. He has quite a menu up for January, starters, mains and desserts, not to mention Italian wines and other treats. Our picks were Tagliere da Mirco (Da Mirco's Board with Italian Cured meats and his homemade favourites: focaccia bread, pickled vegetables and tomato jam) and a mains of Homemade Cannelloni with a filling of Braised Irish Venison Ragu. The board (€16.00) was for sharing and we ordered two lots of the Cannelloni (10.00).

That board was terrific, beautiful meats, a selection of cheeses and a whole load of accompaniments (including his own focaccia) to enhance the experience. It scored high on quality, a great mix of flavours and textures, and also on quantity as we had some cheese left that was nibbled away the following day.

I admit to being a lover of Cannelloni, the large pasta tubes served with a filling and covered by a sauce in Italian kitchens. But it is mostly those that come stuffed with spinach and ricotta that I’m familiar with. Not too sure that I ever had one in winter previously. Mirco’s generous serving came packed with minced Irish venison and was exquisite. As with all Cannelloni, they look innocent enough but they are very filling indeed!

We had an Italian red wine handy at home with suggested food pairings of cured meat, cheeses, red meat. Vincenzo’s Rosso (18.45 or so at Bradley’s of Cork, Greenman and 64 Wine both Dublin) was just the job.

The wine. Vincenzo makes a red and a white!

Imported by Le Caveau in Kilkenny, it is a dark ruby in the glass, a lighter red at the rim. This is quite aromatic: plum, blackberries, and black currant with a rustic background. Quite a depth of flavour and no shortage of spice either on the palate, lively and fresh, with ripe tannins towards the finish. The grapes used in the blend (from the northern part of the southern half of Italy) are Montepulciano (50%), Merlot (25%) & Cabernet Sauvignon (25%). 

Be sure and check out Mirco’s January Takeaway Menu here. Don’t forget to click on the @home tab as the restaurant menu is on the same page.

* Note for Mirco on the post heading; it means There’s no Mirco like our own Mirco.

Wednesday, September 15, 2021

Dining At Home With Mirco

 Dining At Home With Mirco

Fancy a piece of my Cannelloni?

Mirco Fondrini is the business owner of Da Mirco Osteria, the  Italian Restaurant in Bridge Street, Cork. He has been in business there for three years (after a long spell on front of house duties in the Farm Gate Café in the market).

The first year or so was very good and Da Mirco became well-known and popular. But then you know what happened. During Covid, Mirco relied on his At Home menus as he had no outside dining option. Even though restaurants have now opened up, his numbers inside are restricted to the mid twenties and his At Home option continues.

Some aubergine?

And so his name came up the other night when we felt like dining at home rather than going out. And we checked out his September menu and saw more than enough there for a little Italian feast. With Mirco himself coming from the northern Italian area of Valtellino, you can rest assured that you are getting the real thing here (much of it based on excellent local produce).

Speaking of the real thing, you certainly see it on two of the starters, his Tagliere Da Mirco with Italian Cured meats, cheeses, olives and “all our homemade favourites - focaccia bread, pickled vegetables and tomato jam” (serves 2 people) and the Tagliere Vegetariano with Northern Italian cheeses, mixed Italian preserved vegetables, olives and “all our homemade favourites - focaccia bread, pickled vegetables and tomato jam” (serves 2 people).

Meat balls perhaps?

Our pick though was the Parmigiana di melanzane: alternating layers of fried aubergine, tomato sauce, and pecorino cheese. We have enjoyed this on a few occasions - it has many fans around town - and we enjoyed it again on Friday night.

Good choices of main course here as well. We would have been tempted by the Lasagna Bianca Salsiccia e Cavolo Nero (Handmade Egg Lasagna filled with layers of O’Mahony Sausages, Black Kale and Casera Cheese (semi-skimmed cow’s cheese)). But we had our own version of Lasagna the night before so that was ruled out!

The Polla alla Diavola also sounded great: a Free Range Breast of Chicken rolled in Speck, with a spicy Nduja stuffing and Nduja sauce. Served with Roast garlic potatoes. Hot stuff indeed.

But I’m a bit of a Cannelloni fiend and so the Cannelloni di Magro (homemade Cannelloni with a light filling of Spinach, Ricotta and Pecorino Cheese) was picked. This is finished in the oven with Da Mirco Tomato and Basil Sauce. Well worth the little wait.

Our other mains was the Polpette al Sugo, Italian Meatballs of mixed minced beef and pork in a slow cooked tomato sauce. An absolutely top class dish, needing only a side of Fresh handmade pasta Tagliatelle 150 g (eggs and flour) that we added to our order.


He has quite a few Sides and Sauces available including Giardiniera, Sugo Arrabbiata, Patate al Forno, Focaccia al Rosmarino, Da Mirco Tomato Marmalade and more… See all the choices and ordering details here.  

You can hardly have an Italian meal of this quality without pairing with an Italian wine. As it happened (it doesn’t always happen!) we had just the job at hand in the Donnafugata `Sherazade` Nero d’Avola Sicilia (DOC) 2019. Soft in the mouth, with plum and cherry and smooth tannins and spicy fruit, this is a beauty, a fragrant and pleasant wine with outstanding freshness. 

Tuesday, March 16, 2021

Dining NOW Guide. This Week's Choices In Cork. Update 1a

 Dining NOW Guide. This Week's Choices In Cork

(Contact me before 1.00pm Wed with a sentence or two, a pic and a link to menu, plan to update regularly)

Click and Collect. At Home. Takeout. Takeaway.  Edition w/e 21032021 Version 1a

O'Mahony's Of Watergrasshill


Go fishing with Goldie!

Ballymaloe At Home

Our next #ballymaloeathome offering is a very special one.. our Friday night Hors D’Oeurve Buffet has long been a tradition @ballymaloe_house and for next weekend we have chosen a selection of our favourites from the buffet for you to enjoy at home.

@ballycottonire Lobster 🦞 vol au Vents, Organic Hot Smoked Salmon, @ballymaloefarm Glazed Loin of Bacon and Egg Mayonnaise, @walledgdn Salad leaves and more plus a Cheese Board and dessert of New Season Rhubarb and Almond Galette. See full menu.

It’s a full feast for two people and comes ready to enjoy. Serving instructions included.


The Glass Curtain At Home

We hope you are all enjoying a lovely weekend, it was a busy few days here in The Glass Curtain. Thank you to everyone who ordered, it is a pleasure to see all your familiar faces week after week.

Menus for the coming weekend are here...

  • Friday 40 for 2 people sharing

Fish Tacos Panko breaded haddock, pico de gallo, corn salsa, shredded cabbage, flour tortillas, bravas potatoes with lime chipotle aioli

Doughnuts, cinnamon sugar, rhubarb compote, vanilla custard

  • Saturday 45 for 2 people sharing

Chargrilled lamb rump, parsnip and green apple puree, green peas with bacon and lettuce, lyonnaise potatoes

Chocolate chip cookies, caramel sauce

  • Sunday 45 for 2 sharing

Skeaghanore Chicken and chorizo ballotine, celeriac, baby leeks, smoked potatoes and confit chicken, chicken jus

Caramelized apple tarte tatin, vanilla crème anglaise

  • Veggie option all weekend - 35 for 2 people sharing

Veggie tacos: Panko breaded halloumi and sweet potatoes, pico de gallo, corn salsa, shredded cabbage, flour tortillas, bravas potatoes with lime chipotle aioli

Served with the dessert of the evening

Orders are live from 12pm tomorrow Monday - you may order here -


Things are looking up...   Da Mirco

Days are getting longer and if you think about 12 months ago, we can all be positive that we will be out soon again. This Week from Wednesday at 3pm we are offering a Saint Patrick' week Special Feast for 2 people @ 50€. Da Mirco Click & Collect


This weekend, L'Atitude 51 take you off to Barcelona!!

This week our virtual wine travels take us to Penedès and Barcelona. Barcelona is the gastronomic centre of Catalonia and Penedès is the most important wine region in the area, perhaps best known for its Cava production. But there’s way more to Catalan wines than just Cava.
So this week we have chosen Vora la Mar “Xarel-lo”, a grape which is more often found as a blend in Cava than as a standalone variety. But in the right hands, this grape can offer something quite special as a single varietal white wine. Tastes will include some of our Catalan favourites. Email by midday Thursday if you’d like to join our adventure. €50 box for 2 people. Collection Friday 19 Mar from 5 -6.30pm.


Thursday, March 4, 2021

Dining "Now" Guide. This Week's Choices In Cork

 Dining Now Guide. This Week's Choices In Cork

(Contact me before 1.00pm Wed with a sentence or two, a pic and a link to menu)

An amazing wine-maker in the shadow of the Dolomites!
Glass Curtain menu below


Tapas for Two
Menu here
Greene's marvellous Click and Collect continues as usual.
Get all the details here

O'Mahony's Watergrasshill are travelling to India for this Weekend's 'Saturday night takeout' - menu goes live tomorrow. Also our farmshop O'Mahony's stores reopens Thursday morning. We can't wait to serve great coffee, soup n sambo combo's and yummy sweet things to you.
Order at 086 831 6879

Liberty Grill

Liberty Grill are holding the final trials of our Brunch to Go over the next 3 day up to 2pm
Join the virtual queue for our Brunch menu of the freshest ingredients, locally-sourced with seasonal highlights
Our New England influenced all-day brunch menu features classics like Eggs Benedict and French Toast and from 12 midday we will add a selection of our fine burgers.
How to join the queue
- Via the @WalkUpLdn APP
- Phone us on 0214271049
- Call inside the restaurant


Cornstore Mother's Day

(Includes 3 Meats & feeds 4)
• Rib of Beef
• Pork Porchetta
• Rolled breast of Turkey.
Al meats are roasted to finish off at home, simply carve and serve with our “finish off at home” trimmings - Cornstore creamy mash, duck fat roast potatoes, bread stuffing filled yorkshire puddings, seasonal roast veg, buttered cabbage & pan jus roast gravy.
DESSERTS: 3 Desserts to choose from...
All this for €55 and You will be able to PREORDER these boxes and choose your collection time on Friday 12th, Saturday 13th and Sunday 14th but don’t delay because when they’re gone, they’re gone!!.
👉 CALL ☎️ & COLLECT 021-4274777 opening times Thursday 4-8pm, Friday 2-8pm, Saturday 11-8pm and Sunday 1-7pm.
👉 ORDER at the DOOR



Comes with FREE ‘Always Cork’ tote bag (while stocks last).

Children's Menu also. Contact here
This is a trial run!! (For future inclusions, please contact me before 1.00pm Wed with a sentence or two, a pic and a link to menu)

Sunday, February 14, 2021

San Valentino Menu from Da Mirco. La Cosa Mas Bella

San Valentino Menu from Da Mirco 

La Cosa Mas Bella 

Valentine’s Day 2021 brought miserable weather and a most delicious meal to our neck of the woods. And that San Valentino dinner from Mirco Fondrini’s osteria in Bridge Street banished the wind and the rain for a few hours at least and his four magnificent and generous courses turned into an evening to remember.

The courses followed classical lines: antipasto, primo plato, secondo plato and dolce. There was also a wine option but I had spotted that the meat course, based on beef cheek from O’Mahony Butchers in the English Market, had been slow-cooked in Barbera D’Asti. I had a bottle of Barbera D’Alba (next door to Asti) that had been waiting for just such a worthy excuse.

Bouillabaisse is the famous classic fish soup from Southern France and the tourist version is often lacking, well, fish. The Italians have their own fish soup and we started with Mirco’s Zuppetta Al Frutti Di Mare. At first glance it looked as if it contained just liquid but, once tipped out of the container, we could see calamari, mussels and prawns in the tomato and bisque soup. A hearty and delicious start, and any remains were soaked up with his focaccia.

Have been a fan of Cannelloni since I enjoyed it on the back streets of Rome. Our Cannelloni Di Melanzane though was an enhanced edition, thanks to Micro and his team. Here the pasta tubes was stuffed with aubergine and Pecorino cheese and finished with the house tomato and basil sauce. Superbo!

There was a little bit of home cooking involved of course and the O'Mahony beef cheeks came in a bag and took about 15 minutes. But what a result! Our stunning Secondo Plato was called Guancia Di Manzo Topinaburn Al Tarfuto (Braised beef cheek slow cooked in Barbera D’Asti and served with creamy mash & truffle infused Jerusalem artichokes). So tender, so flavoursome, aromatic even. We barely needed the wine!

And so we continued on the Dolce Vita, the final stop, Zuppa Inglese Al Cioccolato Arance, the sweetest. The name in English was somewhat more prosaic: Sponge cake with dark chocolate orange mouse and Hazelnut Praline. Looked a bit dry but once it all came together in the mouth, it struck all the right notes, those hazelnuts outstanding.

Quite a meal for the occasion. Grazie mille, Mirco!

It may not be Valentine’s every weekend but Mirco always has quite a selection for you to click and collect.

Da Mirco 

Bridge Street


La Cosa Mas Bella

Monday, January 18, 2021

Semplicemente bellissima. Da Mirco@Home Features Skeaghanore Duck in a Ragu’ from Padua.

Semplicemente bellissima. 

Da Mirco@Home. Skeaghanore Duck Stars in Ragu' from Padua

Panettone E Mascarpone. Resistance is futile!

Put a famous Duck Ragu’ from Padua and the stunning Skeaghanore duck together. That’s what Mirco Fondrini, owner of Da Mirco Osteria in Bridge Street, did for his “Celebration of Da Mirco @ Home” last weekend. And it was a stunning combination!

If you are lucky enough to visit Padua, do take time away from the ancient arcades and the medieval market places to visit the nearby hills. Here, find yourself an Agriturismo to stay at. Or just to dine in. Mirco himself is from Valtellina (near the Swiss border) but his wife is from Padua and on their last visit to the rolling hills there, their party of four enjoyed a four-course meal including wine for ninety euro! And the duck ragu’ features here and in many other places in Padua and beyond.

Our 3-course meal at home cost €45.00 and we were very well pleased indeed, even if we had to do a little (very little) “work” ourselves. We started with Parmigiana de Melanzane, baked layered fried aubergine with a tomato sauce and topped with Provolone cheese, Just beautiful.  A amazing mix of beautiful flavours and textures, and juicy, with that layer of cheese on top playing a key role. A thoroughly satisfying starter.

While that was being dispatched in a happy silence, the Fettuccine al Ragu’ D’Anatra was being prepared, the pasta being boiled, the ragu’ being reheated. You do get written instructions! The main dish consists of Fresh Pasta for 2 (300gr) + da Mirco's signature Duck ragú for 2 + pecorino cheese + side of homemade focaccia bread.

The minute the aromas of the Skeaghanore drifted across the table we knew we were on to another good thing. It was such a happy blend of Italian know-how and Irish produce. Silence again descended as we ate our satisfying fill. Semplicemente bellissima. I’d imagine it would have been much noisier had we been indulging in the same meal in a Padovan farmhouse where the honest food and fair prices draw lines of customers into the hills.

Pretty well full after the pasta, so a time-out was called. Not for long though! About 30 minutes later, our taste buds were in happy action again, this time enjoying the Panettone E Mascarpone, a Homemade Panettone Cake made in Bread & Butter Pudding style with Mascarpone. Oh sweet lord. The best Bread & Butter pudding ever!

Not too sure what Mirco and his team will have on offer this week but do keep an eye on their Facebook. When you see the offering (probable on Tuesday), don’t hesitate, order it, it will be good! While you’re on, study too his single dishes (you can make up your own menu), check out his wine list, and also his on-line shop of Italian delicacies! But don’t delay, I'll be there before you.

Succulent starter!

Last weekend’s 3-course menu for two (€45.00)


Baked layered fried aubergine with a tomato sauce and Provolone cheese

Continue with Main...


This is a Pasta Kit of Fresh Handmade Fettuccine with an organic Duck ragu' in a Venetian Style. You need to boil pasta and reheat ragu'

Pasta Kit contains:

Fresh Tagliatelle for 2 (300gr) + da Mirco's signature Duck ragú for 2 + pecorino cheese + side of homemade focaccia bread

Panettone E Mascarpone

Homemade Panettone Cake made in Bread & Butter Pudding style with Mascarpone.

Availability: Wednesday to Saturday from 3:30pm to 7pm. But check Facebook for updates!

Tuesday, October 13, 2020

At Home With Da Mirco On A Saturday night

 At Home With Da Mirco On A Saturday night



Alternating layers of Fried Aubergine, Tomato Sauce, Pecorino Cheese served with Bruschettina 


Dark flour Polenta filled with Casera Cheese and Wild Porcini Mushrooms from Valtellina


Homemade Maccheroni Pasta served in da Mirco Tomato Sauce, Black Olives and Capers


Homemade Focaccia bread with olives.

Ichnusa non Filtrata 330ml

Unfiltered Lager 5% Vol. (Sardegna)

Menabrea Bionda 330ml

Premium Lager 4.8% Vol. (Piemonte)

A Hearty Taste of Valtellina

With the restaurants closed again last weekend it was time to start looking at the various At Home menus being offered. After our successful “raid” into West Cork for Curly Stu’s pizzas the previous evening, we decided to stay on the Italian track and order from Da Mirco on Saturday. We knew we were on a good thing, having already enjoyed a take-home meal from the Bridge Street restaurant earlier in the pandemic.

Fried Aubergine, and more!

And there were some encouraging signs too when we studied the menu. Mirco, like many restaurants, is using the very efficient TablePath software for both reservations and At Home. We spotted a starter from Valtellina, Mirco’s home town in the north east of Italy. In addition, the chef is from Naples and is well up on his Maccheroni alla Puttanesca. The list on top is just our selection from a much bigger menu (Wednesday to Friday 5:30 to 8:30 and Saturday 5 to 9).

We ordered Saturday morning and called to collect at the allotted time of 5.30pm. But you can order up to half an hour before collection and you may also call in and order. Mirco was in great form when we arrived despite his chairs and tables stacked up around the empty room. Soon we had our bags packed and were heading home.

We started with the Parmigiana Di Melanzane, alternating layers of Fried Aubergine, Tomato Sauce, Pecorino Cheese served with Bruschettina. From first bite until last, there was hardly a word said around the table, just a hum of satisfaction, confirmed by words of delighted agreement that we were well on the Italian way, the real thing. 


Next up was the dark dish, the Polenta with cheese (made from semi-skimmed cows milk) and topped with wild porcini mushrooms from Valtellina with some Irish as well. Quite a starter, the cheese melting into the polenta, overall rich and delicious, full of flavour and textures and aromas. Very popular in the area in autumn/winter, according to Mirco.

After a decent pause, to open the beers, we started on the mains, a dish that could hardly be simpler, just the Maccheroni, Mirco’s own sauce, garlic, a few black olives and capers. Simple and simply delicious. 

Beer of Sardinia

The story of the sauce though is not so simple. While Mirco, in his introductory video to the dish, did use the Italian version but not the English. “Go check on Google,” he smiled. “Can’t say bad things here!”. Google will tell you it means the sauce of the prostitute! And a lot more besides. It is a bit spicy and if you wish, Mirco will add chilli to your order.

From Italy's oldest brewery

Time for dessert then and that just had to be Tiramisu! I also ordered a couple of beers, both lagers. The Ichnusa is an unfiltered beer and regarded as the favourite in Sardinia where it is brewed. It was also our favourite of the two, had a bit more going for it compared to the Menabrea Bionda, a clear lager by Italy’s oldest brewery which is based in Piemonte.

Sunday saw us back in traditional mode, enjoying the Sunday roast after a lovely long walk in Doneraile Park, lots of people, loads of space and many a Hello and Good Morning!