"Buon Padre" is a seasonal cuisine. Dishes and raw materials change with the passing of the seasons.
Tajarin is undoubtedly the specialty of Buon Padre. A symbol, a certainty that for years distinguishes the memory of all those who come to visit us. With Maria's teaching and careful supervision, the cutting of this pasta has become a "cliquet" fundamental to the personality of the restaurant, which makes it unmistakable.