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.




Chicken Chopped Salad

Chopped iceberg lettuce, cucumbers, marinated tomatoes
 and smoked bacon in a Gorgonzola vinaigrette.

Note:  Bertucci's also allows you to substitute grilled shrimp or salmon for an additional charge.

Bertucci's Copycat Recipe

1 clove garlic, chopped
1/2 teaspoon dried oregano leaves
2 teaspoons sugar
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1/4 pound gorgonzola cheese crumbles, in specialty cheese section of your market
salt and pepper, to taste

Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.

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