Famed for the high quality of its food and service, restaurant La Bucaccia is one of the most traditional eateries in Cortona as well as the only restaurant in town (and one of only six restaurants in the province of Arezzo) to hold the “typical Arretine restaurant” certification issued by the Province after stringent high-quality checks and tests.
All dishes are freshly prepared with fresh, top-quality, seasonal ingredients, selected among the best the area has to offer: IGP certified Chianina beef, Cinta Senese pork, fine Tuscan cured meats, DOP extra-virgin olive oils as well as a wide selection of local pecorino cheese. Highlights of the menu include hand-made pastas, charcoal grilled meats, a wide selection of cheeses and cured meats, the “ribollita”, the “pici”, the chestnut “ravioli”, the “nastrine” as well as a delicious selection of home-made desserts .
Guests can choose amongst four different menus, ranging from 29 to 35 Euros per person (exclusive of wines): the “Tipico a Km 0”, the “Menu Michelin”, the “Menu Vetrina Toscana” and the “Menu Romantico”. The wine-cellar boasts over 480 meticulously sourced bottles (60 from the Strada del Vino Terre di Arezzo).
Should you wish to try your hand at cooking some of the local delicacies, here is a selection of recipes selected for you by chef. Come back soon to discover our new recipes!
Turn the flour into a mound on a clean work-surface and make a well in the middle (in Italian, this is called a “fontana”); add 3 eggs, the baking powder and the sugar.
For a fresh extra touch of flavour, you can grate some lemon zest; don’t overdo it, however; once cooked, the taste of lemon zest can prove a little too strong, so just grate a little.
Knead the dough with your hands for several minutes, until soft and elastic. At his point, add the unskinned almonds and knead for a while to distribute thoroughly through the dough.
Then, cut and roll the dough into loaves; place them on a baking sheet lined wit baking paper and brush them with the remaining egg.
Bake in the oven for 20 minutes until golden-brown. Take out of the oven and allow to rest for about ten minutes; then, using a long sharp knife, carefully cut the loaves diagonally into slices (a sharp knife is essential so that almonds are cut cleanly).
Enjoy dipped into a glass of good Tuscan Vinsanto.
In a pan, sauté the finely cut onions in olive oil until soft and add the liver ready cleaned and washed, capers, anchovies and sage. Add the broth.
Cook on high flame, add the butter, salt and pepper.
With a cutter, chop finely to form a paste.
Toast the sliced bread. Top with the mixture and place on a serving dish.
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