Panino bagnato: lampredotto (cow's stomach...like tripe), with salse verde and peperoncini, tasty, like my Florentine experiences.
Amazzafegato: tuscan offal sausage, farro, cavalo nero (kale), porcini, all topped with a hen's egg.
Frico: montasio cheese, buffalo yogurt, scallion verde on a crunchy, potato latke like pancake.
Gran fritto misto: lightly battered smelts with fennel salt (middle bottom); fried baby artichokes with bergamot zabaglione (top right); crusty skinned arancino with a creamy filling of saffron, prociutto cotto, sweet pea and pistachio (bottom left); gamberetti, rock shrimp flavoured with n'duja and rosemary ash and lightly battered (top left); coniglio, dusted and fried rabbit legs with colonnata spices.....if you like rabbit, you will LOVE this rabbit (bottom right)!
The extraordinary porchetta sandwich: roast tuscan pork, mascarpone, apple mostarda and agliata(garlic sauce) on a fabulous crispy/crunchy toasted, herb flavoured bun. THIS IS PORCHETTA PERFECTION!!
Stigghiole: lamb caul and scallion wrapped with intestine and lemon. A great flavoured dish, not for the foodie faint of heart!
Cuore: chianti marinaded beef heart with robiola and cipollini onion, a dish with lots of flavour.
Polipo: baby octopus, perfectly cooked and tender, with potato cream and n'duja sausage that perks up the flavour with some spice.
What a triumph of great flavours!! Buca bar is a foodie destination spot!