That’s why we are delighted to take you with us on a culinary “Tour of Italy” through the taste and textures of nine new iconic pizzas, paired perfectly with elite Italian wines from Antinori. Mushrooms & Marsala wine sauce, served with oven-roasted broccoli & roasted rosemary potatoes. Transfer the dough to a floured pizza peel. Bertucci's Sampler 1 Serving 1240 650 23 1.5 225 4340 82 12 24 71 Pan Sauteed Mussels with Red Wine Sauce 1 Serving 1140 480 10 0 250 2490 49 3 26 112 Pan Sauteed Mussels with White Wine Sauce 1 Serving 1200 570 190.5 290 1930 39 0 110 Top with half each of the caramelized onions, prosciutto and cheese. Moist dark chocolate cake with layers of rich chocolate frosting on top of our sinful chocolate sauce. Each quarter of our Bertucci Pizza is topped with a different meat - sweet Italian sausage, meatballs, ham, chicken, mozzarella & house-made tomato sauce. Cheese-filled ravioli tossed in your choice of tomato sauce or butter. Spread half of the fig preserves over the dough, leaving a 1/2-inch (12-mm) border uncovered. *Menu items & pricing may vary by location. Lemon, capers, creamy white wine sauce, Pecorino Romano & fresh herbs, served with egg fettuccine. Bertucci’s food culture is solidly rooted in the timeless art of brick-oven cooking. A blend of roasted peppers, eggplant, zucchini, garlic, black olives, Pecorino Romano, caramelized onions, broccoli & mozzarella. Other toppings include carefully-sourced plum tomatoes, fire-roasted mushrooms, onions and peppers. I am Rosario Del Nero, Bertucci’s Executive Chef. A bowl of our rigatoni topped with your choice of tomato sauce or butter. Transfer the dough to a floured pizza peel. Topped with fire-roasted zucchini and fragrant fresh basil. Prick the dough all over with the tines of a fork. Prick the dough all over with the tines of a fork. Calabrese Chicken Wings, Mozzarella Fritta & Meatballs with fresh pomodoro. Sorry, we are unable to process your request. Once proofed, stretched & finished with a blend of fresh toppings, our pizza is kissed by flames & cooked by the intense heat stored in the bricks of our oven. Our famous freshly made dough topped with our housemade tomato sauce & fresh mozzarella cheese. Roll out the dough to the size of the pizza stone. Spicy Calabrese Pizza – This pizza features many classic Italian flavors: Homemade meat sauce, Pecorino Romano, fresh mozzarella and deliciously seasoned Italian sausage, cherry peppers, and fresh oregano. Elbow macaroni loaded with creamy cheese. Lg $21.99. To make the best pizzas, you'll need a pizza stone, which is placed on an oven rack and heats up while you prepare the dough, and a pizza peel, a flat board with a long handle that lets you deposit the pizza intact on the stone. Served with sautéed spinach & roasted rosemary potatoes. Sm $13.99. Egg fettuccine tossed in Pecorino Romano cream sauce. You will find that the deep aromas of cherry and plum of Prunotto’s Barbera are a perfect match for the rich and complex flavors of Northern Italy like prosciutto, preserved figs and Gorgonzola. It is topped with roasted sweet peppers and chicken marinated with fresh Italian herbs and spices. Either make your own with my Basic Pizza Dough recipe, or pick up your favorite ready-t0-bake dough at the grocery store. What You’ll Need to Make Your Pizza. 8 figs, cut into quarters. 8 ounces mozzarella, cut into thin round slices (or pre-grated) ⅓ cup walnuts, roughly chopped. Transfer the dough onto the floured sheet pan. After the pizza is baked, we immediately top it with thinly sliced Italian prosciutto and a sprinkle of fresh parsley. Romaine lettuce, romano cheese and broiled chicken with choice of dressing. For Venetian shrimp or luscious burrata cheese, Antinori’s Tuscan White Blend is pure magic! Transfer the pizza to the pizza stone by putting the sheet pan on the stone and quickly pulling the tray away, so the pizza slides. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly. Choose from our Burrata and Prosciutto with Grilled Focaccia or our Goat Cheese Dip with flatbread triangles: both are great beginnings to your meal and our brand-new Sicilian Mini Cannoli Trio will help you end your evening on a high note. Roasted chicken, marinated broccoli, mozzarella & lemon pepper cream sauce. 2 ounces prosciutto… Santa Cristina Chianti Superiore and Antinori’s legendary Chianti Classico from Tuscany complement our handcrafted polpette and fire-roasted zucchini. Last but not least, my favorite out of all of Bertucci’s new pizzas was the Fig-Prosciutto-Zola. After the pizza is baked, we immediately top it with thinly sliced Italian prosciutto and a sprinkle of fresh parsley. Sweet Italian sausage, rice, tomatoes, spinach, onions & garlic, topped with mozzarella. Sautéed shrimp, fresh herbs, tomatoes, garlic & a hint of hot pepper tossed with spaghetti, lemon wine sauce & shaved cheeses. Burrata Bruschetta Pizza – Another vegetarian pizza, this one features a blend of Pecorino Romano, mozzarella and basil pesto. Broiled chicken breast served with a side of broccoli. Cover it well with Wondra flour or cornmeal. Handcrafted meatballs, Pecorino Romano, ricotta, mozzarella, pomodoro sauce. And watch videos demonstrating recipe prep and cooking techniques. Home-style with ricotta, parmesan, Pecorino Romano & Fontina cheese tossed with pomodoro sauce, Pecorino Romano & fresh basil. Sprinkle lightly with salt and freshly ground pepper. Transfer the pizza to the pizza maker. Warm chocolate chip cookie with a Hoodsie, whipped cream and a cherry. ... Parma-style prosciutto, caramelized onions, lightly seasoned cream sauce topped with mozzarella & Pecorino Romano. Whole wheat pasta is available for any kids pasta dish. 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