Buon Ricordo specialities

Each Buon Ricordo restaurant creates a recipe that perfectly represents its local tradition and local produce as the restaurant’s signature dish. This option is on the menu year round and is also represented on the restaurant’s special ceramic plate, which is presented as a gift to customers who choose it.

Note: Buon Ricordo restaurants are proud of their speciality recipes inspired by local traditions and typically Italian ingredients, products and methods of cooking. Unfortunately they are difficult to translate accurately and explain to anyone who does not know Italy and its regional culinary traditions well and even more difficult to cook successfully without the original ingredients. So it has been decided to leave the recipes on this site and in our recipe books in Italian, however we have included a brief description in English of the specialities on each restaurant’s page.

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Spiedino di stracotto di manzo alla parmigiana

This reworked dish belongs to the classical ducal menu. Hard job? Well, actually, it isn’t. We make the classic braising – breast of beef braised in red wine with some herbs and spices to make the meat intensely flavoured, meanwhile the ‘taragna’ polenta — which includes buckwheat flour — is being cooked. The trick of the trade is to slice both ingredients roundish, and then fry the polenta as long as it becomes crisp. After that, discs are skewered and served on some tasty gravy from the braising.

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