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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Bavette Cacciuccate

Cacciucco is one of Leghorn’s specialities; it is a spiced fish soup that according to tradition should have at least 12 types of fish, both rock and deep-sea. Guido Scatena, the professional landlord, invented a recipe combining cacciucco with pasta namely “bavette genovesi” a kind of flattened-convex spaghetti, suitable for such a rich sauce. Besides the pleasure at tasting such delicious meal, guests will be pleased to hear the story or better the legends woven around the cacciuccio.

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