To celebrate National Lasagna Day, Buca di Beppo is offering free lunch-sized lasagna with the purchase of any pasta dish July 29.

Buca di Beppo lasagna is famous for its nine towering layers of lasagna noodles stuffed with homemade meat sauce and a combination of ricotta, mozzarella, provolone and Parmesan cheeses.

“As soon as they see it the guests’ mouths drop open,” said Michael Miyahara, director of culinary operations for the restaurant. “It’s a ‘wow’ kind of dish.”

Buca, located at 7111 W. Ray Road in Chandler, recently introduced 10 new menu items that include chicken parmigiana, chianti braised short ribs and penne San Remo, just to name a few.

Miyahara said the baked rigatoni is probably their best seller right now. It’s rigatoni pasta with spicy Italian sausage, shredded mozzarella and a mixture of ricotta cheese, baked in the oven until the cheese is gooey.

“If you stand in the kitchen you see one going out every couple minutes,” Miyahara said.

In addition, Buca di Beppo offers a variety of budget friendly pastas and entrées, including spaghetti with meatballs, fettuccine alfredo and chicken marsala.

Miyahara has been with the restaurant for 13 years, and said he opened the Scottsdale restaurant. Now he travels around the country to different restaurants to ensure quality and customer satisfaction.

“I like to get into the dining room and talk to the guests and they’ll tell you what they like and what they don’t like. Then we’ll go back and reformulate it and make sure it’s something people love,” Miyahara said.

For more information, call (480) 893-3331 or visit

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.