SALUMI DI BUCA
WITH DAILY PRESERVES
COPPA
cured pork shoulder, ciociare spice
(black english, church hill farm)
NDUJA
house-made spicy calabrese pork heart
sausage (black english, church hill farm)
PROSCIUTTINI
cured leg of pork, colonata spice
(black english, church hill farm)
SALSICCE CIOCIARE
cured pork sausage, fennel, chili,
coriander (black english, church hill farm)
SALSICCE DI CINGHIALE
cured wild boar, fennel
(walnut hill farm, gad's hill station, on)
SALSICCINE
spicy calabrese style pork sausage
(whey-fed mennonite, john orofino)
FORMAGGI
WITH DAILY PRESERVES
RICOTTA DI BUFALA
whipped water buffalo milk whey cheese,
terre di san mauro olive oil
(daily delivery - stirling, on)
TALEGGIO
soft cow’s milk cheese,
aged 4 months (lombardia, it)
CROTONESE
semi-firm, sheep’s milk pecorino cheese
(calabria, it)
PECORINO TOSCANO
tuscan d.o.p. sheep’s milk cheese, aged 8
months (toscana, it)
GORGONZOLA
soft, blue-veined cheese, d.o.p.
(lombardia, it)
SENAPE MISTO
cookstown mustard greens, puntarelle tips, buffalo ricotta,
cold press cherry, fennel seed
BARBABIETOLE
stephan stoll beets, treviso, pistachio, linden honey, caprino
PUNTARELLE
curly roman-style chicory, burrata di buca, citrus gremolata,
herring caviar, pesto genovese
CARPACCIO PIEMONTESE
spiced raw aged piemontese beef, burrata, cinnamon cap mushrooms,
fermented garlic, balconville apple vinegar
BIGOLI
torchio-cranked duck egg pasta, duck offal ragu, venetian spices,
mascarpone, basil
PAJATA ALLA ROMANA
torchio-cranked pasta, tomato braised suckling lamb's intestines,
ricotta di bufala, pecorino romano
SPAGHETTI POMODORO
fresh pasta, ripe fall tomatoes, ottobratico olive oil, basil, fiore sardo
PANSOTTI
fresh ligurian pasta, buffalo ricotta, walnut pesto, duck yolk
SPAGHETTI AL NERO DI MAIALE
hand-cut pork blood pasta, n'duja, rapini,
smoked burrata cheese
RAVIOLI DOPPI
double-stuffed ravioli, braised goose, roasted squash,
hazelnut crackle, "fonduta di parmigiano"
LORIGHITTAS ALLA PUTTANESCA
hand-made pasta, taggiasche olive, caper, white anchovy, golden plum,
sicilian ruta, red wine, caccio di fossa
AGNELLO ARROSTO
roasted featherstone lamb loin, ragu bianco, buffalo milk ricotta,
churned seashore honey, king oyster mushroom
VITELLO DA LATTE
milk poached kunan farms veal tenderloin, smooth cauliflower, seasonal mushrooms,
italian dandelion, scorzone truffle
MAIALINO DA LATTE
suckling pig, stone ground polenta, himrod grapes, taggiasca olives, salmoriglio
MERLUZZO
smoked and seared black cod, himrod grapes, cipolini, pine nuts, celery root
BRANZINO
grilled whole sea bass, bariole olives, preserved lemon,
terre di san mauro olive oil
GNOCCO FRITTO
tuscan spiced crisp dumplings,lardo
CIPOLLE FRITTE
purplette onion, citrus gremolata, lemon,
oregano
OLIVE ASCOLANE
crisp sausage-stuffed olives
ORECCHIO DI MAIALE
crisp pig’s ears, wild fennel,
sale di cervia
CERVELLO
lamb's brains alla saltimbocca,
sicilian caper agliata
PANE DI BUCA
selection of fresh baked breads
NODINI
warm bread knots, olive oil, rosemary,
garlic, sea salt
OLIVE CALDE
warm marinated olives
PARMIGIANA DI MELANZANE
preserved tomato, crisp eggplant,
buffalo ricotta
FAGIOLINI PIATTONI
ontario runner beans, soffrito, tomato, guanciale
ROMANESCO
roman broccoli, fermented butter, 34yr red wine vinegar
PANCETTA BIANCA
taleggio, lamb pancetta, cookstown potato,
bariole olive, rosemary
ZUCCA BIANCA
roasted squash, buffalo milk ricotta, sage,
prosciutto di parma,
FUNGHI BIANCA
sauteed seasonal mushrooms, mascarpone,
gorgonzola, marjoram
TARTUFO BIANCO
taleggio cheese, duck yolk,
fresh white truffle from molise
CON CICORILLI
smoked mozzarella, seasonal mushrooms,
rosemary, calabrese style pork braise
SALSICCE
preserved tomato, saffron, scallion,
misto sausage, ragusano
POLPO
braised octopus, n'duja, yukon potato,
taggiasche olives, parsley
POMODORO E TARTUFO
preserved tomato, truffled burrata cheese,
basil, fresh scorzone truffles
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Rob Gentile’s restaurant, Buca, has made a name for itself due to the attention to detail that goes into every part of the dining experience. The menu is constantly changing, but one thing stays the same: authenticity. Buca’s food will have you feeling like you’re dining in Rome.
View this Smart ListThis acclaimed King West trattoria attracts a trendy well-heeled crowd by serving upcale Italian fare in a uniquely industrial dining room. The menu changes with the seasons but always includes a few bianchi (white) and al pomodoro (red) pizza options. While all options are tasty, it’s the truffle-heavy Tartufo pizzas — namely the Tartufo Bianco and Pomodoro e Tartufo — that get people raving. Best of all, the pizzas arrive tableside with a pair of scissors so you can cut your own slices.
View this Smart ListNo best pasta list would be complete without the mention of Buca. One of Toronto’s best Italian eateries, all the here pasta is worth a mention. The menu changes with the season, but there’s always five to choose from. The pasta is made fresh every day.
View this Smart List