1. pizzetteriabrunetti
A DESTINATION FOR ALL SEEKING AUTHENTIC NEAPOLITAN PIZZA
Our 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.
Learn about us
Quality Tradition About Us
We use only the finest imported, fresh, The Neapolitans take their pizza seriously Our family is passionate about food. It’s
organic handmade products. What we and so do we. We make our pizza the origin and preparation . We enjoy our
don’t buy local or imported from Italy, we same way it has been enjoyed in Naples, customers and
make by hand. Italy for centuries.
Contact Us
pizzetteriabrunetti.com Brunetti Pizza Co., 103 Main Street, Westhampton Beach, NY 11789 / P. 631.288.3003/
jason@pizzetteriabrunetti.com

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ABOUT PIZZETTERIA BRUNETTI
PIZZERIA AND WINE BAR
Our mission is simply to serve pizza the same way Each pizza cooks in a hand built wood burning brick
it has been enjoyed for centuries in Naples, Italy oven - shipped to us from Naples Italy.
the birth place of pizza. We create pizza using a delicate balance of
Our pizzeria specializes in pizza Napalitano using ingredients that gives each pizza a smoke infused
authentic imported Italian ingredients, as well as flavor in the dough with a light airy crust unlike
fresh, organic and locally grown produce. anything else.
We proudly serve our guests pizza according to the When our guests come for pizza they enjoy the
standards of VPN regulations, customs and wonderful fragrance of this delicious food as it
traditions. bubbles and bakes in our custom brick oven.
We prepare our pizza in the Neapolitan tradition by "thin, blistered crust; a light swirl of sweet tomato sauce
perfumed with fresh basil; and ovals of melted mozzarella on
pizzaiolo artisans creating hand made dough using top“ New York Times
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. For more information please visit your
website:
www.pizzetteriabrunetti.com
pizzetteriabrunetti Contact Us
631.288.3003/ jason@pizzetteriabrunetti.com
Come eat!

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MEET THE BRUNETTI’S
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Michael “Pop” Brunetti Jason “Sonny” Brunetti
A successful business owner long before becoming a A restaurateur for many years, Jason’s experience as the
certified pizzaiolo. Michael Brunetti has owned owner of Rain Lounge and the managing partner of Ciccio &
successful hair salon’s and real estate for decades. Tony’s restaurant’s in Tampa, Florida have given him the
background and foundation to make pizzetteria brunetti the
In 2009, Michael attended the International Scuola
success it has become.
Italiana Pizzaiolo and studied with famed international
Jason was inspired to become a pizzaiolo and owner of a
pizzaiolo and master instructor Tony Gemignani.
Neapolitan pizzeria from a single conversation with his
Michael’s pizzaiolo education continued when he “Pop” Michael Brunetti. Jason then set forth on a quest to
interned with acclaimed chef Mathieu Palombino of find the best pizzaiolo in Florida to train him.
Motorino Pizzaria Napoletana in Wiliamsberg, NY. Peter Taylor the owner of Wood Fired Pizza and Wine Bar in
He and his son Jason, then joined forces to bring their Tampa Florida became his mentor. For over 6 months Mr.
craft to Long Island where they now own and operate Taylor trained Jason extensively from dough management
the critically acclaimed pizzetteria brunetti. 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.
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THE BEST NEAPOLITAN PIZZA
Quality Tradition Philosophy
Our family is passionate Bringing back quality of “People deserve the
about food. It’s origin food from our past. best, to eat well and be
and preparation. treated right”
Today, we are recapturing
We are proud to serve that lost art of fresh, local Our customers are as
the finest and freshest and organic foods. We important as our
ingredients. Prepared celebrate what we know is
ingredients. We value
with the love, passion important, genuine, and the
each guest and greet
and skill of master good part of life “La Dolce
Vita” them as friends.
artisans.
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pictures GALLERY
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PRESS BUZZ & REVIEWS Best of the Best – East End
"the clam pie, a
revalation“
Edible East End "the ingredients are
exceptional and the mozzarella
homemade."
The New York Times "thin, blistered crust; a light swirl of
sweet tomato sauce perfumed with fresh basil; and
Hamptons Magazine "a true gastronomical gem“ ovals of melted mozzarella on top"
Newsday "Worth the trip to the Hamptons. In Traffic!"
Long Island Press "But I’ve never tasted a crust—either
here or in Italy—so impressive that it can sometimes
Newsday "savor the amazing take center stage over the rest of the high quality
Vongole Bianca, with fresh-shucked ingredients. "
clams, garlic butter and herbs "
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PIZZA MENU
Marinara Tomato sauce, local basil, olive oil, fresh San Gennaro Tomato sauce, imported sheep’s milk
oregano (no cheese) 10 ricotta, handmade sausage, roasted peppers,
add anchovies 14 onion 17
Margherita Tomato sauce, fior di latte mozzarella, Verde Misto Chopped mixed greens, cherry
local basil, sea salt, olive oil 14 tomatoes, crumbled blue cheese, red onion,
Margherita Piu Tomato sauce, fresh mozzarella di fig puree, balsamic reduction 12
bufala, fresh sweet cherry tomatoes, local Pizza Spezie Burrata cheese, broccolini, spicy
basil, sea salt, olive oil 16 handmade sausage, chili pepper 17
Parma Imported aged prosciutto di Parma, organic Pizza Bianca Fresh cheeses of the day -no red
arugula, aged parmigiano reggiano, drizzle of sauce 17 add Proscuitto 19
balsamic reduction 18 Calzone (traditional... but better!)
Vongole Bianca Fresh shucked and chopped local Mozzarella, Pecorino, Ricotta and Prosciutto di
clams, garlic butter spread, fresh herbs, Parma 14
parsley garnish 18
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WINE LIST
Sparkling White
Le Colture Prosecco di Valdiobbiadene Trappollini Orvieto DOC Umbria 2009
DOC Brut "Fagher" NV description: white flowers & citrus zest.
description: Searingly fresh citrus zest, grapes: Trebbiano
white pepper, and a saline minerality region: Umbria
grapes: Proseco pizza: Parma, Margherita Piu, Vangole
region: Veneto Bianca
pizza: Marinara, Margherita, Vongole 9 glass 27 bottle
10 glass 33 bottle
La Rivolta Falanghina DOC 2009
LeColture Vino Spumante Brute Rose description: Intense volcanic
NV minerality, anise, dried pear, melon, and
description: Dried strawberries and light lemon. Medium bodied, but dry.
bing cherries. Taught. Provencal in style grapes: Falanghina
grapes: 70% Chardonnay, 30% Merb region: Campania
region: Veneto pizza: Margherita Piu, Parma, Vongole
pizza: San Gennaro, Marinara, Bianca, Pizza Bianca
Margherita, Vongole Bianca 13 glass 39 bottle
10 glass 33 bottle
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HISTORY OF NEAPOLITAN PIZZA
The Neapolitans take their pizza very seriously. We do too!
Purists, like the famous pizzeria “Da Tomatoes (red). This combination Mount Vesuvius. The finest
Michele” in Via C. Sersale (founded: was name Pizza Margherita in her imported and local italian cheeses,
1870) consider there to be only two honor. plus our own handmade mozzarella.
true pizzas – The “Marinara” and Imported Prosciutto di Parma, and
The marinara is the oldest and has a
the “Margherita” and that is all they topping of tomato sauce, oregano, meats. Our olive oil is imported cold
serve. pressed extra virgin olive oil. Our
garlic, extra virgin olive oil and
vegetables and herbs are organic
The Margherita is attributed to usually basil. It was named
and locally grown.
baker Raffaele Esposito. Esposito “marinara” not, as many believe,
worked at the pizzeria “Pietro… e because it has a seafood on it (it
basta cosi” (translated: Peter and doesn’t) but because it was the food
that’s enough) which was the fishermen ate when they
established in 1880 and is still returned home from fishing trips in
operating under the name “Pizzeria the Bay of Naples.
Brandi”. Today, at pizzetteria brunetti we
In 1889, he baked three different cook our pizza following these same
pizzas for the visit of King Umberto traditions. In addition we create an
and Queen Margherita of Savoy. The assortment of pizze using the finest
Queen’s favorite was a pizza evoking imported Italian San Marzano
the colors of the italian flag – Basil tomatoes grown in the mineral rich
(green), Mozzarella (white), and volcanic soil of the foothills of
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CONTACT US
Come 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.
Address:
f facebook.com/pizzetteriabrunetti
103 Main Street
Westhampton Beach, NY 11978
t twitter.com/pizzebrunetti
Phone:
631.288.3003
Email:
jason@pizzetteriabrunetti.com
michael@pizzetteriabrunetti.com
pizzetteriabrunetti