5 Gallery Quay, Grand Canal Harbour, Dublin 2 Telephone 01 633 1100 Email [email protected] www.ilvalentino.ie

Coffee Bar open 24 types of Artisan Breads 7 days a week Cakes to order

mission is to offer a perfect frame common types of bread and is darker pastry because of the extra addition for good extra virgin olive oils and in colour and stronger in flavour. Great of eggs, butter, milk, and occasionally excellent charcuterie. with smoked salmon. Try the amazing a bit of sugar. Brioche, along with Over 20 types of Artisan Breads Rye, Walnut & Raisin bread – a real pain au lait and pain aux raisins – is Sourdough: This is a special, culinary experience. a wonderful weekend treat. Baked Country loaf: A best seller at Il demanding, temperamental bread that every Saturday. Ideal to make French Valentino, this is a crusty, round and is made without yeast. Its starter is a Five seeds: With a blend of whole toasts, with jams and honey or, on the happy bread. Ideal to create generous lactobacillus culture. In comparison wheat flour, linseeds, pumpkin seeds, savoury side, fresh cheeses and patés. bruschetta, just toast and savour with with yeast-based breads, it produces a oats, sesame seeds and poppy seeds, your favourite ingredients. Its strong distinctively tangy or sour taste, mainly this bread is high in “insoluble fibre”, a Spelt bread: Spelt is an ancient and porous texture is also a perfect because of the lactic acid produced by great ally of our health and in capturing grain widely used in the Bronze age compliment for a lunch or dinner the lactobacilli. Its weight is increased studies have shown that Sourdough and disposing of fats during the and a distant relative to the wheat. with cheese, dried meats or foods by additions of new dough and bread is tolerated by coeliac patients. digestive process. Its distinctive flavour Spelt’s uniqueness is derived from its with sauces. mixing or kneading followed by rest Sourdough can have a pretty heavy makes it an ideal bread to frame genetic makeup and nutritional profile: Bread Renaissance or leavening periods. A small amount structure and it keeps well for 2/3 cheeses and a great accompaniment with high digestibility, spelt has a very Baguettes: A national French icon, of the resulting dough is then saved days. for soups. It will keep well for 2/3 days. high protein content , an average of long and thin loaves of breads have to use as old-dough starter for the 17%, and B complex vitamins. It is been made in Paris since Louis XIV. The demands to be consumed within hours next batch. The initial starter needs Rye bread: Rye bread is bread Pain Brioche: The word brioche also a superb fiber resource. Its nutty use of steam in the oven is essential from baking. to be refreshed every day adding new made with flour from rye grain of first appeared in writing in 1404, and flavour adds to its distinctiveness and as it allows the crust to expand before flour and water, and, if well looked variable levels. Our Light Rye is a this bread is believed to have sprung popularity. setting, thus creating a lighter loaf. It Ciabatta: Ciabatta (literally, after, can remain alive indefinitely. combination of Rye grain and wheat, from a traditional Norman recipe. Pain also melts the dextrose on the bread’s “slipper” because of its shape) is an Our “madre” came from Italy, jealously hence it is not as dark or dense as Brioche is considered a Viennoiserie. You can order your surface, giving a slightly glazed effect. Italian white bread widely used as a preserved by one of our bakers. Praised the “Pumpernickel” darker ryes. Rye It is made in the same basic way as Particularly light and airy, baguettes sandwich bread. Humble looking, its for its high digestibility, numerous bread is higher in fibre than many bread, but has the richer aspect of a breads by telephone.

Browse our on line catalogue at www.ilvalentino.ie From the Italian Gateau, Tiramisù, tradition of “top Pavarotti’s Chocolate quality-no guilt” these Cake, Pistachio cakes and desserts are Semifreddo, Sacher a sound delight. Fresh, Torte, Cezanne Cakesgenuine ingredients, to Order Semifreddo, Babà always treated with Al Rum, Chocolate passion and respect. Roll…

Charlotte, Strawberry 3 days for standard Mousse, Black Forest order. Is food just fuel to keep you going through the day? is phenomenal. Cut times, prolong shelf life, make We believe food is much more than that. An expression it look better. No, thank you. The human body is an of cultures and creativity food must be prepared with extraordinary machine, result of millions of years of passion and respect; must be enjoyed with pleasure evolution, and able to recognize and process natural and discernment. A daily opportunity to “choose well” substances. Not the thousands of artificial compounds and rejoice in great tastes. that have been introduced in the last 50 years. Food is Culture. CultureWhat goes onis inFood. the labs that prepare the food you Eat the right things. In the right amounts. At the eat? A direct connection with nature and our “body” right times. dimension, we are just militant and indomitable when it comes to ingredients. The amount of chemicals, Be demanding. Health is the real asset, and you improvers, boosters, preservatives, cheap oils that the are in charge. food industry has been able to turn into mainstream

• Sandwich Platters • Pastry Selections • Croissant and Breakfast Viennoiserie Office• Canapes andBreakfasts, Finger Food Lunches Delivered to your office. andTo order...: Sweet Breaks Email: [email protected] or Tel: 01 633 1100

On Order and for Deliveries Strawberry Tartlets, Apple Crumble Tartlets, Clafoutis, Bignè, Cannoli, Eclairs, Finanzieri, Chocolate Hearts, Marzipan Ricciarelli, Amaretti, Apricot Mille Foglie, and more...

Check the on line catalogue www.ilvalentino.ie Pastries & Specialty Biscuits

Small Breakfast Rye & raisin bread, croissant, butter and jam, large cup of From the Italian Gateau, Tiramisu’, tea or coffee tradition of “top Pavarotti’s Chocolate Baker’s Breakfast quality-no guilt” these cake, Pistachio Croissant, rye & raisin Bread, wholemeal bread, sourdough cakes and desserts are Semifreddo, Sacher bread, butter and Jam, Italian ham and cheese, orange a sound delight. Fresh, Torte, Cezanne juice, large tea or coffee genuine ingredients, semifreddo, Baba’ FrenchWeekend Royale Breakfast Breakfast Menu always treated with al Rum, Chocolate Madeleine, pain au chocolat, brioche bread, croissant, passion and respect. roll… butter and jam, large tea or coffee

Irish Bakers’ Breakfast Charlotte, Strawberry 2 days for standard Scone, jam butter, wholemeal soda bread, ham and cheese, mousse, Black Forest order or smoked salmon, orange juice, large cup of tea or coffee Photography by David Cantwell Photography