National Italian Beef Month: A history lesson with Joe Buonavolanto Jr. and behind-the-scenes look at Buona in Berwyn

Update: 2025-05-15

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What began as a day to celebrate “the most Chicago food item of all,” has now expanded into a month-long celebration. The family behind the winner of our inaugural Chicago’s Best Beef Tournament, the Buonavolantos, joined forces with the Scalas and Pacellis (from Al’s Beef) to petition for a National Italian Beef Day, and this month marks its 10th anniversary.

Founding member of the family, Joe Buonavolanto Jr. joined Kevin Powell and Michael Piff on the Chicago’s Very Own Eats podcast to talk about Italian beef’s rich history in Chicago, his family’s business and how it began, Buona’s specials and promotions during Italian Beef Month and National Italian Beef Day (May 24th), Buona’s collaboration with Giordano’s, and much more! Listen below and stay tuned for a Chicago’s Very Own Eats announcement that you don’t want to miss:

Michael was also invited for a behind-the-scenes look at Buona’s original location in Berwyn with GM Sinisa Podoreski. Michael learned more about what sets Buona apart from other Chicago food businesses, how they support the communities that their locations are in, what they really mean when they say “Buona means Good”, and more as you swipe through the photo gallery below:

<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">Buona’s original location at 6745 Roosevelt Rd. in Berwyn, where it all began. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">How do you like your beef? Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">Pull up a chair. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">Buona GM Sinisa Podoreski, leading the Buona Team in Berwyn. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">Ready to go behind-the-scenes at Buona. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">The tools. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">And more tools. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">Chilling in the fridge. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">Buona’s homemade Giardineira. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">More ingredients from Buona’s authentic recipes. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">For slicing the beef. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">Might need to get one of my own. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">Getting to know the Buona employees across the Chicagoland area. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">Getting a hot dog order (no ketchep). Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">How the process to making your Buona beef sandwich begins. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">First goes on the mozz. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">Then the beef. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">A layer of hot peppers. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><figcaption class="wp-block-jetpack-slideshow_caption gallery-caption">Then a layer of sweet peppers. Photo by Michael Piff / WGN Radio </figcaption></figure>
<figure><img alt="" class="wp-block-jetpack-slideshow_image wp-image-2567115" height="4284" src="https://wgnr