I return for another evening at Buca and it was probably the best experience I have had here. I love how the menu is always changing and the food was really impeccable this time around. There were so many excellent menu options it was really hard to make a decision! I can't wait to return and try more.
Daily Stamped Menu
I love Falaghina by this particular producer, although I do prefer the 2009.
Parmigana di Melanzine
Preserved tomato and fried eggplant, layered with bufala ricotta and burrata cheese. This is my FAVOURITE thing at Buca. I order this every time and trust me, you need to order your own. Delicately fried layers of eggplant with a sweet preserved tomato. The layering of the bufala ricotta and burrata cheese creates a wonderful creamy decadence. Heavenly!
Seasonally ripe nova tomatoes with garlic, basic and organic olive oil and finished with cacio di fossa. Simple and classic. Pasta was perfectly al dente and had a wonderful texture. The nova tomatoes are only in season for a few more weeks, so we figured we had to give this a try. It was a light, tangy and sweet tomato sauce with olive oil and basil.
Spaghetti al Nero di Maiale
Hand cut pork blood pasta with n'duja, soffitto and garlic finsihed with burrata cheese. This was AMAZING. They mix in the burrata cheese tableside which creates a delectably creamy, garlicky, extra virgin olive oil sauce. The pork blood in the pasta does not have a taste but I am told it is more for the presentation and visual of the dish. The n'duja provided great heat and the sauce and flavours of this dish were incredible.
Big chunks of burrata cheese spread throughout the pizza. What makes the pizza incredible, other than the vey generous portions of creamy burrata is the sprinkle of nutmeg. It takes the flavour profile of the pizza to another level and gives that savouriness that I love. The tomato sauce again is really wonderful with a touch of sweetness.