The sights, sounds and scents of springtime in Italy are set to take over the heart of Belfast this April, as St. Anne’s Square becomes home to The House of Peroni Presents: La Primavera from Thursday, 5th April, to Saturday, 7th April 2018. A celebration of the start of spring and the season’s new bounty, including the famous Italian citrus fruits, La Primavera is marked in Italy with food festivals, which take place during ‘Festa della Primavera’.
Peroni Nastro Azzurro brings La Primavera to Belfast for the very first time with a three-day pop-up market that’s open to the public, offering visitors the chance to sample the flavour and savour the aromas of the Italian springtime.
Some of Belfast’s finest Italian eateries including Coppi, The Chubby Cherub and Belfast Woodfired Pizza Company, will unveil delicious seasonal offerings, some with a citrus twist, which can be enjoyed al fresco at St. Anne’s Square or taken home to share with family and friends.
Peroni Nastro Azzurro, Peroni Gluten Free and Peroni Ambra will be served to accompany the food on offer, as well as Peroni-infused drinks, inspired by Italian citrus, created by global brand ambassador, Federico Riezzo.
‘The House of Peroni Presents: La Primavera’ takes place at St. Anne’s Square in Belfast city centre from Thursday, 5th April to Saturday, 7th April. Entry is free, and on a first come, first served basis. Over 18s only.
About Peroni Nastro Azzurro
Every bottle of Peroni Nastro Azzurro is made and bottled in Italy at one of three breweries in Rome, Bari and Padova. Peroni Nastro Azzurro has been brewed to the same unique recipe since 1963. Created by blending a proprietary variety of Italian maize ‘Nostrano Dell’Isola’ grown near Bergamo in northern Italy, with 2-row spring barley and delicate hops, to create the unmistakably crisp, refreshing taste of Peroni Nastro Azzurro that we still enjoy today.
Global Brand Ambassador for Peroni, Federico Riezzo, who is based in Ireland, has create a special La Primavera infusion for the La Primavera Belfast….
La Primavera Recipe
100ml Peroni Nastro Azzurro
10ml Elderflower Cordial
10ml Chamomile & Thyme Syrup
20ml Lemon Juice
Dash of Orange Blossom
Herbs, Lemon & Orange for Garnish
To make the Chamomile & Thyme Syrup, add 100 grams of caster sugar, three bags of chamomile and 20 grams of thyme to boiling water.
Once the sugar has dissolved, turn off the heat and let the syrup cool down.
Once cool, strain off the mixture.
Now, mix all the ingredients in a Catalina glass, leaving the Peroni Nastro Azzurro until last.
Stir and fill the glass with ice.
Garnish with a bouquet of thyme, sage, rosemary and lavender, along with two small wedges of lemon and orange.