BRUNO – Napoletano Pizzeria

June 3rd, 2011  |  Published in Eat, San Diego Dining

Good pizza! Before working with Pizzeria Bruno, I’d never experienced Napoletano pizza and so I was blown away by the flavor.

Pizzeria BrunoThey bake their pies in a wood-fired brick domed oven (which they had custom built in Naples, Italy).  The pizzas are cooked directly on the oven’s volcanic surface—and get this, the oven is more than 900 degrees hot.  So, the pizza cooks in less than 2 minutes. The dough is hand made and stretched right there and they use quality products.  The sauce is straight-forward and prepared using specialty San Marzano tomatoes, which are grown in the volcanic ash rich soil of Mount Vesuvius (or so they say on their website).

My favorite is the Margherita with mozzarella di bufala, extra basil, and prosciutto added. The extras make it pricey, but I think it’s worth it.

The service is super friendly, but if they get busy the food delivery is slooooow.  The owner makes every pizza himself, so I guess this is one of those situations where you have to be ready to wait for quality.

What’s your favorite pizza spot?  Give us a shout—we’d love to share your story.

 

Jeniffer Thompson

Jeniffer Thompson is an Author, Speaker and Internet Marketing Strategist; she teaches a series of Web Site WOW seminars that demystify Internet Marketing and offer step-by-step instructions that anyone, with any budget, can implement. Visit her website for useful blogging and marketing tips.

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