Dansk
La Buca's menu is a
compilation of dishes from all over Italy. Head chef
Antonio Spatafora hails from Sicily, while the Lollis
are from Abruzzo, and this is definitely reflected in
the style of the food. Both regions are well known for
letting the ingredients shine.
In other words, the trick is to let the food speak for
itself, and when the quality is right, it will. You
could say that the mantra is: Less is more. A prime
example of this is one of our signature dishes:
Oven-roasted rack of lamb with rosemary. In this dish,
we only add a bit of garlic, oil, rosemary, salt, and
pepper.
A lot of restaurants strive to be
innovative and end up trying to reinvent the wheel. This
is not the culinary creed at La
Buca. When certain dishes survive for generations
and are cooked again and again, there is a reason for
this. People enjoyed what they were eating, and eventually
the dishes became regional classics. It comes down to
using the raw materials available in the region, and the
local wines usually possess exactly those characteristics
that make for a perfect match between food and wine.
Seeing as the dishes have weathered changing fads and
fashions, they must have some persistent quality. If we at
La Buca can serve up a
little bit of that quality and pour a decent glass of wine
to boot, we will have fulfilled our ambitions.