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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Vellutata di roveja di Castelluccio con gnocchetti di ricotta soffice del pastore
This dish conjures up most of the Apennine flavours. In fact, the roveja or Pisum Sativum is a leguminous plant farmed at an altitude of 1450 in the heart of the Piano Grande di Castelluccio. The roveja is used along with lovage and garden herbs to prepare an aromatic soup served with savoury gnocchetti – small gnocchi made with goat ricotta, and a sort of crouton filled with roveja beans sprinkled with extra-virgin olive-oil from Umbria. The chef recommends a robust Rosso del Trasimeno wine.