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.

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Moscoto Sangria


MOSCOTO SANGRIA
Bertucci's Brick Oven Copycat Recipe

Sangria
1 bottle of Moscato wine (any one works but Bertucci's uses Bella Sera)
1 quart of blood orange juice (regular or sparkling, again Bertucci's uses regular)
2 cups of Triple Sec
Fruit of your choice

Mix together in a large pitcher.

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