Buona's Roots span back to the early days of Italian Beef.
We learned the ins and outs of the hours-long process from the founding families behind the cityʼs very first beef stands. And we havenʼt changed a thing.
No fillers — just slow roasted beef that yields an all-natural gravy. And, of course, made even better with our super-secret seasoning blend that has remained the same since our family set up shop in 1981.
Give It a Try!
Hot, Sweet, or Naked — Dipped or Baptized — We Think Youʼll Love it
Lean choice sirloin is expertly seasoned
Flash baking at high heat locks in flavor and juiciness
This takes several hours and naturally produces the gravy*
The roast is trimmed and sliced by hand
The beef is layered on Italian bread and made to order: Sweet or Hot with varying amounts of gravy
*Shortcuts don’t cut it with us. When it’s cooked the original way, the roast gets about 45% smaller. Some Italian beef producers reduce cooking times and pump water back into the roast to make it bigger. And there are a few that add unnatural ingredients and preservatives.
Founded by Joe and Peggy Buonavolanto in 1981, Buona is run by second- and third-generation family members who are committed to keeping the dream alive.
