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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Tagliatelle di nonna Finuccia
Egg pasta is, as they say “straw and hay”, or in other words, double colour. For the dressing, they melt together four cheeses, then add smoked bacon, tomatoes and pecorino. A shepherd’s dish that gives much satisfaction needs the appropriate companion: like a Trebbiano d’Abruzzo of a certain intensity, but even better, a Montepulciano, Cerasuolo version, or a rosé wine, appropriate for more substantial first course meals and cheeses.