Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.





The bruschetta at Buca di Beppo Restaurant is served on toasted Italian bread with garlic infused olive oil and topped with fresh, diced tomatoes, basil and Parmesan cheese. This is an original recipe from one of the chefs at the restaurant.


  • 1 ounce basil
  • 1/4 tablespoon salt
  • 2 ounces olive oil
  • 1/4 tablespoon ground pepper
  • 2 ounces garlic, peeled
  • 4 ounces red onions, cut
  • 1 pound Roma tomatoes
  • 1/2 loaf of bread
  • 3 ounces garlic olive oil


  1. Wash the tomatoes. Cut the ends off, half and seed.
  2. Chop tomatoes to 1/2 inch.
  3. Dice the red onions to 1/4 inch.
  4. Pick and chop basil into 1/4 inch pieces.
  5. In large bowl add chopped Roma tomatoes, diced red onion, chopped garlic, salt, pepper, olive oil, and chopped basil
  6. Mix well.
  7. Cut loaf of bread crosswise so you end up with 2 circles, 1 inch thick.
  8. Cut bread into 5 pieces and place on a baking tin.
  9. Brush evenly with garlic olive oil.
  10. Place the bread in the oven until lightly browned.
  11. Top each piece evenly with bruschetta and serve.

1 comment:

  1. Thank you for sharing! It's by far my favorite.