Finally! Buca. Sensational. The salumi is cured onsite and the cheese and preserve selection is outstanding. Highlights include the wild boar and the ricotta di bufala.
Lamb’s brains alla saltimbocca and fried pig ears to start.
The signature pastas are handmade. While the menu changes regularly, the bigoli is a staple and always available. The torchio-cranked duck egg pasta is tossed with duck offal ragu, venetian spices, mascarpone and basil.
The hand-cut pork blood pasta is tossed right at the table with smoked burrata cheese.
This double-stuffed ravioli is one of the most beautifully presented dishes I have ever seen. Each one is filled with braised goose, roasted squash, hazelnut crackle and fonduta di parmigiano.
Milk-poached veal tenderloin.
This was hands down the best dessert I have ever eaten- parmigiano reggiano ice cream. It was perfect. And I don’t even really like ice cream.
Buca Osteria & Enoteca is located at 604 King St W, Toronto.
