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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Piccione del Valdarno arrosto ripieno di salsiccia al finocchio e cavolo nero
Pigeon has a significant role in the traditional Tuscan cuisine, mainly in Valdarno. By this recipe, the fowl is stuffed with salsiccia with fennel, unmistakeable flavour of the Tuscan cold cuts, cavolo nero, special cabbage typical of the Florence cooking. Guests are spoilt by this dish that should be accompanied by a suitable Tuscan red wine.