Michael and his son Jason Brunetti offer Neapolitan- style pizzas in the West Village. I stopped by recently as I was invited to sample their creative fare. I found Jason to be passionate about their menu with over 20 pizza varieties cooked in their ovens, custom-built by Napoli’s legendary builder Stefano Ferrara (who also built the oven at Prova).

Pizzetteria Brunetti uses local, seasonal ingredients and house-made mozzarella, ricotta, infused oils and San Marzano tomato sauce with fresh roasted garlic, basil and oregano.

Don’t miss the home-style sliders with beef meatballs with a Calabrian pepper sauce with a thick spread of goat cheese on a house-made brioche bun. Worth the trip.

The disappointment was the plebeian pulcinella salad of mixed greens, chick peas, cherry tomatoes with only two olives, no hazelnuts and regular — not the menu-described — fig croutons.

What was good was their funghi e cipolla pizza with caramelized onions, sautéed shiitake mushrooms spread over imported goat cheese, all drizzled with honey truffle oil and sprinkled with thyme ($21).

Heard of the kitchen sink pizza? This pizzeria uses their dough as a blank canvas for intriguing seasonal specials. Last November they offered a Thanksgiving pizza with turkey sausage, goat cheese, roasted pumpkin, fresh sage and Brussels sprouts pizza drizzled with cranberry-onion compote. When I visited the special was the Taste of Spring lamb pizza ($31), a crust spread with bechamel sauce and topped with lamb sausage, gorgonzola cheese, peas, pesto and fresh mint. Such a fun melange of flavors, especially with the fresh mint, but for that price it should have had lots more lamb sausage.

If you still have room after their pizza, try the tartudo alla noccola. I did, as I’m a sucker for chocolate covered ice cream balls, and this one didn’t disappoint ( $7).

 

– bonnie

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Pizzetteria Brunetti
West Village
626 Hudson St,
New York, NY 10014
(212) 255-5699
Pizzetteria Brunetti on Urbanspoon