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."

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