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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Risotto di Gò
The word ‘gò’ means ‘ghiozzi’ – lagoon goby fish, in the local dialect. Goby fish is tiny and ugly, however extremely delicious. The recipe is very simple: small fillets of goby fish are first tossed with half a glass of white wine in a pan long enough to get brown, then cooked with Carnaroli rice, and finally mantecato – the technique that makes the risotto properly creamy - with butter, cheese, and a dash of Cognac and lemon juice as final touch.