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.

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Wedding Soup



  • 1 quart chicken stock
  • 4 ounces boneless chicken breast
  • Olive oil as needed
  • 5 ounces sausage meat
  • 2 ounces escarole chopped
  • 1 pound pastina
  • 2 eggs
  • 1/2 cup Romano cheese
  • 1 ounce diced red pepper
  • 1 ounce Romano cheese for garnish
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Oregano to taste

Sausage meatball preparation: Preheat oven to 350 degrees. Roll sausage into miniature meatballs. Place on a well-oiled cookie sheet and bake in oven for 5 minutes. Remove and let cool. Set aside.

Pastina procedure: Bring 6 cups of water to a boil. Add pastina. Cook until al dente (approximately 10 minutes). Strain and set aside.

Chicken tender procedure: Slice boneless chicken breast into strips. Brush cookie sheet with olive oil, and lay out chicken strips. Sprinkle with salt, pepper and oregano. Bake in preheated oven at 350 degrees for 5 minutes. Remove and let cool. Set aside.

To serve: Heat chicken stock. When boiling add cooked chicken, sausage meatballs, chopped escarole and Pastina.

In a separate bowl mix 2 fresh eggs and 1/2 cup of Romano cheese. Add the egg/Romano cheese mixture to the boiling soup and stir gently. Cook one more minute until egg mixture is firm. Pour into bowls and garnish with diced red pepper and Romano cheese.

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