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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Pici stesi a mano, sugo di salsiccia e cavolo nero

‘Pici’ is a sort of pasta typical of the Siena district. Don’t dare call it spaghetti! As it is homemade and hand-roll out, it acquires a special texture. The sauce to go with is made with capocollo, pancetta, pepper, hot pepper, fennel seeds, paprika, cavolo nero – a sort of local cabbage namely the one used for ribollita, and ‘cherry’ tomatoes. It must simmer for one and a half hours at least. Guests will be spoilt by this dish that requires diligent cooking. They will certainly tell their experience to friends.