A PIZZA JOINT
A PIZZA JOINT
Pizza Bruno was opened as a Neapolitan style pizzeria. A style that for the most part has remained relatively underground in the Orlando area. Our pizzas are a simple dough, fermented at cold temperatures for up to 48 hours, topped with the best ingredients & cooked in 90 seconds at temperatures of up to 1000 degrees. With Italian roots & family traditions, our Chef/Owner, Bruno Zacchini, developed our passion & philosophy for food.
Just as Italian food has always emphasized a simplicity in flavors & ingredient driven dishes, here at Pizza Bruno, we treat our pizzas the same. From the delicious California tomatoes & sea salt we use in our sauce to the locally sourced Italian sausage that we use, we pride ourselves on letting our ingredients shine.
From day one, our chosen medium has been & always will be our wood fired oven. Fed with kiln dried red oak, our pizzas & our food take on a beautiful leopard spotted char along with a unique wood fired flavor. Pizza Bruno strives to push our creativity & raise the bar for food to bring Orlando something different & unique.
Chef Zacchini grew up on the Jersey shore where he first stepped into a kitchen at the age of 13 slinging pizza slices & cheese steaks to the beach goers & boardwalk crowds. Having moved to Orlando in 2002 for culinary school, he adopted the native Floridian lifestyle & thus began his culinary career.
Working with many notable local chefs & developing his craft, he eventually opened up the legendary food cart, Bruno's Bites. Making a name for himself around town, Chef Bruno moved on to help open Cask & Larder followed by time as the Executive Chef of Oblivion Taproom.
During this time, Bruno took on a consulting position with Third Wave Cafe in New Smyrna Beach where he made a name for himself & his wood fired pizzas. Bruno remained at Third Wave Cafe for about 3 years enabling it's current status as one of the best restaurants in NSB.
On the prowl for a location to call his own, January 2016 would bring his dream to fruition. By March, the space was acquired & the re-vamp began. Fast forward to June 25th, the oven was hot, the dough was ready, & the doors were opened.