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pizzetteriabrunetti.com
pizzetteriabrunettiOur Artisanal pizza is prepared fresh daily, hand crafted using the freshest and highest quality ingredients. Then cooked in our imported wood burning brick pizza oven.
Contact UsBrunetti Pizza Co., 103 Main Street, Westhampton Beach, NY 11789 / P. 631.288.3003/
Learn about us
A DESTINATION FOR ALL SEEKING AUTHENTIC NEAPOLITAN PIZZA
TraditionThe Neapolitans take their pizza seriously and so do we. We make our pizza the same way it has been enjoyed in Naples, Italy for centuries.
QualityWe use only the finest imported, fresh, organic handmade products. What we don’t buy local or imported from Italy, we make by hand.
About UsOur family is passionate about food. It’s origin and preparation . We enjoy our customers and
ABOUT PIZZETTERIA BRUNETTIPIZZERIA AND WINE BAR
Our mission is simply to serve pizza the same way it has been enjoyed for centuries in Naples, Italy the birth place of pizza.
Our pizzeria specializes in pizza Napalitano using authentic imported Italian ingredients, as well as fresh, organic and locally grown produce.
We proudly serve our guests pizza according to the standards of VPN regulations, customs and traditions.
We prepare our pizza in the Neapolitan tradition by pizzaiolo artisans creating hand made dough using authentic “00” flour, Italian San Marzano tomatoes grown from the mineral rich soil located in the shadow of Mount Vesuvius, in house made fresh daily Mozzarella, locally grown organic basil.
Each pizza cooks in a hand built wood burning brick oven - shipped to us from Naples Italy.
We create pizza using a delicate balance of ingredients that gives each pizza a smoke infused flavor in the dough with a light airy crust unlike anything else.
When our guests come for pizza they enjoy the wonderful fragrance of this delicious food as it bubbles and bakes in our custom brick oven. "thin, blistered crust; a light swirl of sweet tomato sauce perfumed with fresh basil; and ovals of melted mozzarella on top“ New York Times
For more information please visit your website:www.pizzetteriabrunetti.com
pizzetteriabrunettiCome eat!
Contact Us631.288.3003/ [email protected]
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MEET THE BRUNETTI’S2
A restaurateur for many years, Jason’s experience as the owner of Rain Lounge and the managing partner of Ciccio & Tony’s restaurant’s in Tampa, Florida have given him the background and foundation to make pizzetteria brunetti the success it has become.
Jason was inspired to become a pizzaiolo and owner of a Neapolitan pizzeria from a single conversation with his “Pop” Michael Brunetti. Jason then set forth on a quest to find the best pizzaiolo in Florida to train him.
Peter Taylor the owner of Wood Fired Pizza and Wine Bar in Tampa Florida became his mentor. For over 6 months Mr. Taylor trained Jason extensively from dough management to pizza making. Mr. Taylor has been a consultant in the pizza industry for over 20 years. As a result, Jason received hands on education more valuable than any paid course.
Jason “Sonny” Brunetti
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A successful business owner long before becoming a certified pizzaiolo. Michael Brunetti has owned successful hair salon’s and real estate for decades.
In 2009, Michael attended the International Scuola Italiana Pizzaiolo and studied with famed international pizzaiolo and master instructor Tony Gemignani.
Michael’s pizzaiolo education continued when he interned with acclaimed chef Mathieu Palombino of Motorino Pizzaria Napoletana in Wiliamsberg, NY.
He and his son Jason, then joined forces to bring their craft to Long Island where they now own and operate the critically acclaimed pizzetteria brunetti.
Michael “Pop” Brunetti
THE BEST NEAPOLITAN PIZZA
Our family is passionate about food. It’s origin and preparation.
We are proud to serve the finest and freshest ingredients. Prepared with the love, passion and skill of master artisans.
Quality
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Bringing back quality of food from our past.
Today, we are recapturing that lost art of fresh, local and organic foods. We celebrate what we know is important, genuine, and the good part of life “La Dolce Vita”
Tradition
“People deserve the best, to eat well and be treated right”
Our customers are as important as our ingredients. We value each guest and greet them as friends.
Philosophy
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PRESS BUZZ & REVIEWS9
Hamptons Magazine "a true gastronomical gem“
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Edible East End "the ingredients are exceptional and the mozzarella homemade."
Newsday "savor the amazing Vongole Bianca, with fresh-shucked clams, garlic butter and herbs "
Best of the Best – East End "the clam pie, a revalation“
The New York Times "thin, blistered crust; a light swirl of sweet tomato sauce perfumed with fresh basil; and ovals of melted mozzarella on top"
Long Island Press "But I’ve never tasted a crust—either here or in Italy—so impressive that it can sometimes take center stage over the rest of the high quality ingredients. "
Newsday "Worth the trip to the Hamptons. In Traffic!"
Marinara Tomato sauce, local basil, olive oil, fresh oregano (no cheese) 10 add anchovies 14
Margherita Tomato sauce, fior di latte mozzarella, local basil, sea salt, olive oil 14
Margherita Piu Tomato sauce, fresh mozzarella di bufala, fresh sweet cherry tomatoes, local basil, sea salt, olive oil 16
Parma Imported aged prosciutto di Parma, organic arugula, aged parmigiano reggiano, drizzle of balsamic reduction 18
Vongole Bianca Fresh shucked and chopped local clams, garlic butter spread, fresh herbs, parsley garnish 18
San Gennaro Tomato sauce, imported sheep’s milk ricotta, handmade sausage, roasted peppers, onion 17
Verde Misto Chopped mixed greens, cherry tomatoes, crumbled blue cheese, red onion, fig puree, balsamic reduction 12
Pizza Spezie Burrata cheese, broccolini, spicy handmade sausage, chili pepper 17
Pizza Bianca Fresh cheeses of the day -no red sauce 17 add Proscuitto 19
Calzone (traditional... but better!)
Mozzarella, Pecorino, Ricotta and Prosciutto di Parma 14
PIZZA MENU8
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WINE LIST SparklingLe Colture Prosecco di Valdiobbiadene DOC Brut "Fagher" NV description: Searingly fresh citrus zest, white pepper, and a saline mineralitygrapes: Prosecoregion: Venetopizza: Marinara, Margherita, Vongole 10 glass 33 bottle
LeColture Vino Spumante Brute Rose NVdescription: Dried strawberries and light bing cherries. Taught. Provencal in stylegrapes: 70% Chardonnay, 30% Merbregion: Venetopizza: San Gennaro, Marinara, Margherita, Vongole Bianca 10 glass 33 bottle
WhiteTrappollini Orvieto DOC Umbria 2009 description: white flowers & citrus zest.grapes: Trebbianoregion: Umbriapizza: Parma, Margherita Piu, Vangole Bianca9 glass 27 bottle
La Rivolta Falanghina DOC 2009description: Intense volcanicminerality, anise, dried pear, melon, and lemon. Medium bodied, but dry.grapes: Falanghina region: Campaniapizza: Margherita Piu, Parma, Vongole Bianca, Pizza Bianca13 glass 39 bottle
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Purists, like the famous pizzeria “Da Michele” in Via C. Sersale (founded: 1870) consider there to be only two true pizzas – The “Marinara” and the “Margherita” and that is all they serve.
The Margherita is attributed to baker Raffaele Esposito. Esposito worked at the pizzeria “Pietro… e basta cosi” (translated: Peter and that’s enough) which was established in 1880 and is still operating under the name “Pizzeria Brandi”.
In 1889, he baked three different pizzas for the visit of King Umberto and Queen Margherita of Savoy. The Queen’s favorite was a pizza evoking the colors of the italian flag – Basil (green), Mozzarella (white),
and Tomatoes (red). This combination was name Pizza Margherita in her honor.
The marinara is the oldest and has a topping of tomato sauce, oregano, garlic, extra virgin olive oil and usually basil. It was named “marinara” not, as many believe, because it has a seafood on it (it doesn’t) but because it was the food the fishermen ate when they returned home from fishing trips in the Bay of Naples.
Today, at pizzetteria brunetti we cook our pizza following these same traditions. In addition we create an assortment of pizze using the finest imported Italian San Marzano tomatoes grown in the mineral rich volcanic soil of the foothills of
Mount Vesuvius. The finest imported and local italian cheeses, plus our own handmade mozzarella. Imported Prosciutto di Parma, and meats. Our olive oil is imported cold pressed extra virgin olive oil. Our vegetables and herbs are organic and locally grown.
HISTORY OF NEAPOLITAN PIZZAThe Neapolitans take their pizza very seriously. We do too!
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CONTACT USCome Eat!Our family is passionate about returning to “the art of food” and is leading the way with an artisnal pizzeria called pizzetteria brunetti.
We are proud to serve traditional Neapolitan style pizza. All our food is prepared fresh, hand crafted and cooked individually in our authentic imported Neapolitan wood burning brick oven.
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Address:103 Main StreetWesthampton Beach, NY 11978
Phone:631.288.3003
Email:[email protected]@pizzetteriabrunetti.com
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