Restaurant review: Donna’s fusion delight
THE Accademia Italiana della Cucina was founded in the early 1950s to safeguard the traditions of Italian Cuisine and the culture and the civilisation of the table. This is where you check to see what goes in a traditional Genovese Pesto sauce or a Ragu Bolognese.
Inevitably we have nothing like this in Ireland but if we did I would nominate the late Theodora Fitzgibbon’s version of Irish Stew (no carrots!) and among other things the modern classic that is Joe Macken’s Million Dollar Fries.
