When people talk about Buzo, most of the times you hear about the pasta or the pizza. Fair enough, they’re amazing. But the real magic happens when you start looking at what Italians call the secondi, the main courses. That’s where the flavours get serious.
If you’ve only been sticking to pasta so far, it’s time to branch out a bit. There’s a whole part of the menu waiting for you, filled with meats, seafood, and sauces that show what fine Italian cooking is all about.
Here’s a quick tour of a few dishes worth trying the next time you visit.
Bistecca alla Fiorentina
If you’re into steak, this one is an easy choice. The Bistecca alla Fiorentina is a 24-ounce bone-in ribeye, chargrilled and brushed with rosemary, thyme butter, and rock salt. It’s big, flavourful, and cooked the traditional Tuscan way, so the outside is smoky while the inside stays juicy.
It’s the kind of steak that doesn’t need much talking about. Once it hits the table, you’ll know. Pair it with a glass of Chianti Classico or Gran Passione Rosso to get that perfect mix of savoury and smooth.
This one’s ideal for a proper dinner; the kind where you sit down, take your time, and really enjoy the food.
Stinco d’Agnello
If you want something hearty, the Stinco d’Agnello is the way to go. It’s a lamb shank cooked for 72 hours until the meat literally falls off the bone. The sauce is rich and full-bodied, and the truffle mash it comes with ties everything together.
This dish feels like comfort and luxury at the same time. It’s not fancy in a show-off way. It’s just good food done right. A glass of Brunello di Montalcino Il Bosso takes it up a notch, balancing the deep flavours of the lamb with a bit of fruit and spice.
Filetto di Manzo alla Griglia con Salsa al Cognac
If you’re the type who likes steak but wants something smoother, the Filetto di Manzo is your match. It’s a filet mignon served with a peppercorn cognac cream sauce that brings warmth and richness without being heavy.
It’s one of those dishes that feel effortless to eat. The meat is tender, the sauce adds a kick, and together they make you understand why people take Italian fine dining seriously.
A medium-bodied red like Farnatella Nero di Nubi works perfectly with this one.
Filetto di Salmone alla Mediterranea
Seafood lovers, this one is for you. The Salmon Mediterranea is sautéed with garlic, onion, white wine, lemon, and thyme. The black olives and cherry tomatoes give it that bright, coastal feel. It’s light but full of flavour, and the garlic mash on the side makes it feel like a complete meal.
If you like white wine, pair this with a Planeta Chardonnay or Laimburg Sauvignon Blanc DOC. It’s a fresh combination that works beautifully in our warm Trini climate.
Tonno alla Griglia
For something a little leaner, go with the Grilled Tuna. The yellowfin tuna is seared perfectly and served with pesto, tomato, and potato purée. It has that satisfying texture of a good cut of fish without being oily or heavy.
This dish feels modern and clean, ideal if you want a main course that still leaves you comfortable after. It pairs nicely with a chilled Terlan Pinot Grigio.
Why These Dishes Stand Out
The main courses at Buzo show the kind of care you don’t always see. The meats are treated with patience, the seafood tastes fresh, and the flavours feel balanced.
If you’re used to stopping at the pasta section, it’s worth exploring this part of the menu. Each dish has its own story, and once you try one, you’ll realise Italian food is a lot more than sauce and noodles.
So next time you’re at Buzo, take a look past the pizzas. Ask for the lamb, the steak, or the salmon. Sit back, pour a little wine, and give the main course its moment. That’s where the real heart of Italian dining is hiding.
