Pizza with Olive

If you grew up in Boston loving our hot rolls and brick oven pizzas, you know we are a place for family and friends to come together and share good times over authentic Italian food. From our original Somerville location to our newest Bertucci’s Kitchen & Bars, our first-generation Italian roots are deep with pride in our food, team members and guests.

I’m proud to call Boston home, and I feel fortunate to carry on Bertucci’s legacy as CEO. Since I started last year, it has been my mission—and the mission of our team—to be true to our roots and earn the love and loyalty of our guests. Our hard work continues; and we want to invite you in—or back—to see what we have been doing. More importantly, we are excited to hear from you.

A few weeks ago, The Boston Globe’s Jon Chesto wrote a wonderful piece about our recent efforts, sharing that we’re determined not to let the other restaurants “muscle out” Bertucci’s. Boy, was he right. We have been on a journey back to the basics, focusing on three commitments to our guests:

  • Strengthening our scratch-kitchen approach using the freshest ingredients in authentic Italian recipes for brick oven pizzas, handcrafted pastas and seasonal specials you crave.
  • Making every guest and meal our most important occasion. Every time.
  • Creating everyday value, being THE place you can and will return to time and again: dine-in, carryout and online ordering, including via our new mobile App.

I began this journey by spending time with Bertucci’s founder, a first-generation Italian. Hearing about his Italian heritage and introducing brick oven cooking to Boston really hit home with me. He knew that with fresh ingredients, fire and a great Italian cook, people would fall in love with Bertucci’s. To learn more about the heart and soul of the food, I also met Bertucci’s original chef, Rosario Del Nero, another first-generation Italian. He was so knowledgeable, proud and passionate; I don’t know if I’ve ever met a culinary pro like him. He shared how his mother, Mamma Rosaria, made her recipes from scratch; and he made sure Bertucci’s did too. I knew we had to bring him back, and we did!

Chef Rosario keeps us centered, making sure our made-fromscratch dough is crafted, “rested,” proofed and cooked to perfection. Our dough is the foundation for every pizza and the thousands of rolls our guests enjoy every year. There is no room for compromise. When we place our roasted black olive in the center of your pizza, it’s our guarantee that it’s the perfect pizza —our seal of approval.

Chef Rosario and I painstakingly reviewed every menu item and how we delivered food to our guests. We knew, we could do better. We listened and responded to team members and guests; we visited strategic partners— from wineries to the farmers that grow our vegetables. When you taste our classic Pomodoro sauce, know that you’re tasting tomatoes fresh from hand-selected farms and fields, enhanced only with EVOO and light seasonings; simple quality and delicious flavor. When you taste our hand-rolled meatballs, you taste generations of pride in Chef Rosario’s own Italian family recipe.

So, what do we mean when we say, “We are Bertucci’s,” and why am I sharing this with you now? We—you and I—are Bertucci’s! We grew up Bertucci’s! Our restaurants in Boston are homes away from home and centerpieces of our communities. And our team members know this too. I am working elbow to elbow with some amazing people, from pizza chefs, to servers, to our local managers and culinary teams, and I’m blown away by their commitment to up our game. If you leave Bertucci’s without intending to come back again— and soon — then we simply haven’t met our commitment to you.

If you’ve visited us in recent months, you may have seen these changes. If you haven’t, I am giving you my personal pledge that our team members are living our values and serving you some of the best authentic brick oven pizzas and Italian meals you’re going to find anywhere. Your Bertucci’s experience is our Bertucci’s experience.

We would love to hear from you, and we welcome your thoughts on how we are doing. You can call me personally at 508-351-2549 or email me at, and I or one of my team members will get back to you. We know if we cook our food with love and deliver on every opportunity, you’ll choose Bertucci’s. Grazie for being Bertucci’s, now and for more than three decades of patronage. Arrivederci!

Brian Wright
Chief Executive Officer