Reviews & Posts

Spaghetti al nero di maiale
"Each time I dine at BUCA I am amazed at the execution and creativity of this kitchen. This hand-cut, pork blood pasta with 'nduja, soffritto, and rapine is finished with smoked burrata cheese, and it delivers every time. Don't be scared off by the ingredients; this is one of the tastiest dishes in town. Wash it down with one of the best Italian wine lists in Toronto."
Pork blood gelato
"How often do you get to eat blood for dessert? This smooth, rich gelato is served in a brioche drizzled with vino cotto and topped with pistachios. It’s a fabulous way to finish your meal and I guarantee it will change your opinion of pork blood."
Chef  reviews Salumi di Buca at
Salumi di Buca
"This is the best housemade charcuterie in town. The assortments are amazing and rich in flavour. I especially enjoy the prosciutto and Calabrese sausage. All of the cheese is fresh and fantastic, but I suggest the creamy Taleggio. Don't forget to order the Nodini and marinated olives. The Nodini are so addictive that they become an item that everyone fights for at the table. Olive oil, garlic, and rosemary bread knots are also so incredible!"
Bigoli pasta
"This dish consists of hand-crafted pasta, duck offal, Venetian spices, and mascarpone cheese, all of which provide layers of interesting textures. The handmade pasta at Buca is treated with such care and exacting standards. Chef Rob Gentile handles all the products with an eye for detail and continues to put a new-age swing on traditional Italian classics."

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