Craig LaBan

"My favorite ending is a chef's savory-sweet delight, a chocolate budino pudding glazed with a lid of caramel with crunchy salt - at first a disorienting touch that ultimately deepens the allure."

Kevin Sbraga

"The salt in this dessert really sets it of. It makes it almost savory, which is unexpected when you’re staring at a creamy jar of dark chocolate, vanilla bean, and caramel pudding. The combo is just right."

Visit Philly

"Be sure to save room for dessert. Enjoying Barbuzzo’s salted carmel budino could be described as a life-changing experience. The creamy dessert, topped with a dark chocolate crust, vanilla bean caramel and sea salt, has proved so popular that it is often offered for sale separately during the holidays."

Kaitlin Lunny

"If you’ve never been to Barbuzzo, your taste buds are missing out on one fantastic dessert."

Elisa Ludwig

"This luscious pot of salty creamy smoky sweetness layered over chocolate cookie crust is a crush all on its own, having attracted admirers across the nation."

Kai Chan

"If you’re lucky enough to eat the delicious food there, the highlight of your meal will surprisingly come during dessert if you are smart enough to order the Salted Caramel Budino."

Joey Chmiko

"They should just change the name of Barbuzzo to Budino. I've had the food and of course it's good, but now I go there solely for this sweet-and-salty pudding."

Joshua Lawler

"There’s no flavor combo more perfect than salt and sweet, and this dessert is both. If you talk about Barbuzzo to anyone, one of the first things people talk about is how amazing this dessert is. It’s creamy and soothing, just what you need after the tons of delicious food you just ate for dinner."

Brian Lim

"The salted caramel budino was just fantastic. Hands down, this is one of the best desserts I’ve ever had."

Dan Mckay

"Maybe the city’s most heralded dessert, the salted caramel budino at Barbuzzo is everything you're looking for. Sweet, savory, and a bit salty (hence the name), Marcie Turney’s signature dish is almost too good to be true."