Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.



Sporky Pizza

Sporky Pizza From Bertucci's

1 medium frozen cheese pizza
1 medium Tomato
1/2 ricotta cheese
1 cup shredded mozzarella cheese
2 tablespoons olive oil
2 Italian sausages, cooked and chopped

Set the oven at the right temp from directions on pizza box. Sprinkle part of olive oil over pizza top. Slice tomato and spread on top of pizza. Use the ricotta in chunks and spread over pizza. Spread chunks of sausage over top of pizza. Sprinkle rest of olive oil over all. Top with as much mozzarella as you wish. Put into oven for as long as required by pizza directions on box.

Farmhouse Salad


Chopped romaine and iceberg lettuce, topped with fresh mozzarella, tomatoes, bell peppers, cucumbers, roasted black olives and pepperoni, then finished with a balsamic glaze.

Penne Puttanesca

Bertucci's Penne Puttanesca
Copycat Recipe

Serves 6-8

6 ounces extra virgin olive oil 
1 tablespoon garlic, chopped 
2 tablespoons Italian parsley, chopped 
2 tablespoons fresh oregano leaves 
2 tablespoons capers 
1 cup black olives, coarsely chopped 
3 cups diced tomatoes 
2 anchovies, chopped (optional) 

2 lbs. penne 
2 tablespoons sea salt 
8 ounces pasta broth 
3 ounces grated Romano cheese 

In a large bowl, mix all the ingredients for sauce together. Refrigerate.
In a large pot, bring 1 ½ gallons of water to a boil. Season with a sea salt and bring to a boil again.
Drop the pasta in the water, stir well and cook until pasta is "al dente," about 8 minutes. Drain the pasta and place again in the pot. Reserve one cup of the pasta water.
Heat the sauce and pasta broth in a sauté pan. Add pasta and mix well.
Transfer to platter and serve sprinkled with Romano cheese.


Bertucci's Homemade Meatballs
Copycat Recipe

2 lbs lean ground beef 2 lbs
1/2 lb. sausage meat, ground 
1 cup Italian bread, day old, cubed 
1 cup milk 1 cup
3 large eggs 
1/4 cup Italian parsley, chopped  
2 tablespoons garlic, minced  
salt & pepper to taste

Every Italian has their own special secret for making their meatballs unique.  At Bertucci's, the secret is to add a little sausage meat to the beef for additional flavor.

Salmon Florentine


Bertucci's Salmon Florentine
Copycat Recipe

1/2 lb salmon
1/2 cup white cooking wine
 juice of 1 lemon
1 tbsp capers
2 cups of fresh spinach
salt and pepper to taste

Season salmon with salt and pepper.  Bake at 400 degrees for 15-20 minutes or until it easily flakes apart.  Meanwhile, heat wine in a small saucepan over medium high heat until it reduces.  Add lemon juice and capers.  When just about ready to serve, add spinach to the sauce and lightly wilt.  Remove from heat and serve over salmon.