Bar Buca was designed after many research trips to Italy by Buca Executive Chef Rob Gentile and his team, in an attempt to discover the foods that are served, not in the touristy joints, but to Italians themselves in casual eateries, those special places that speak to both the heritage and ingredients of the region in which they’re based.
They have focused tightly on building a menu that resonates with rich flavour, incredible imagination and Canadian ingredients.
Located just around the corner near-legendary Buca, it’s a morning stop for those who want a perfect coffee to cannoli, the crisp pastry that is rolled around a mixture of nuts and housemade ricotta.
It may be more casual than the stylish Buca but the foods are as creative. Zucchini flowers grown at Cookstown Greens are picked just as the tiny vegetable is formed and the flower has not wilted. They are stuffed with water buffalo ricotta, dipped into a tempura-style batter and served, halved with lemon and mint as fiori di zucca.
Sandwiches, a.k.a. schiacciata, are filled with everything from chickpea fritters alla puttanesca to Tuscan-style roasted porchetta. For the latter, a Tamworth pork belly encloses a pork butt, seasoned with rosemary, fennel seeds and garlic before tying and roasting. The meat is from heritage growers, Max and Vicki Lass of Church Hill Farm near Stratford, Ontario.
On the piatti freddi (cold plates) menu is burrata di buca, the freshest mozzarella possible, pulled and stretched in-house then stuffed with pesto and topped with gremolata. It literally bursts with creamy deliciousness.Bar Buca - Daily - 1 July 27 2018 Food Day Canada
Contact Bar Buca at the number below to reserve a Food Day Canada table.
Contactez Bar Buca directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation.
75 Portland Street,
Toronto, Ontario M5V 2M9