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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Pappardelle con coniglio in umido

Rabbit is very much loved by the Marches cuisine. It can be cooked in porchetta, or alla cacciatora, or in potacchio, or spezzatino, or – as people say here - ‘ncip-nciap’. It is understood that rabbit is the main ingredient to prepare this superb sauce to pair the pappardelle – egg pasta. This dish can be a main course. The recommended wine is Lacrima di Morro d'Alba Doc, a local red, with a characteristic palatable bouquet of violet and wild fruit.