Bill Bellucci, owner of Brooklyn Oven, Pizza, Pasta and More, in Bonita Springs. Photo by Jean Amodea
Sample menu items
Appetizers ($5-$9): Fried calamari, buffalo shrimp, mozzarella sticks, stuffed pepper, bruschetta, and caprese salad.
Salads ($4-$8): House, Caesar, chef, grilled or blackened chicken, Italian tuna, antipasto or gorgonzola salads.
Pasta entrees ($8-$14): Penne alla Sebastian cavatelli Josephina, pesto Carmela, Vincenzo’s puttanesca, baked lasagna, baked ziti, ravioli, Rosaria’s spaghetti and meatballs to spaghetti Carbonara.
Entrees ($11-$16): Parmigiana (chicken, eggplant, shrimp or veal), chicken Marsala or Francese, veal con cappello, veal Milanese, shrimp scampi, to a calamari and scungilli combo.
Pizza ($6-$20 for 12-18 inches): By the slice ($2 and $.50 per topping), Neapolitan, marinara, pizza alla Norma, puttanesca, tonnata, diavola, fattoressa, white spinach, vegetarian, buffalo chicken, Sicilian, to stuffed pizza.
Calzones ($4 small $8 large): Stuffed with ricotta, mozzarella, grated cheese, fresh parsley and ham, served with tomato sauce on the side.
Sides ($2-$8): Garlic knots, French fries, pepperoni or fresh spinach pinwheels, meatballs, sausage, chicken tenders, sautéed baby spinach or broccoli, to Nonna’s rice balls.
Kids ($3-$4): Chicken fingers, chicken parmigiana, spaghetti with meatballs, ravioli with meatballs and penne with butter.
There are a couple of things that our northern visitors and residents can’t get enough of - good bread and good pizza.
Claiming to be able to satisfy at least one of those yearnings, Bill Bellucci, owner of newly opened, Brooklyn Oven, in the Bay Crossings Plaza, isn’t bashful about his claims.
“I know you’ve heard it before, but Brooklyn Oven Pizza Pasta & More is the place for real Brooklyn pizza and authentic Italian cuisine. Everyone is going crazy over our pizza — you can ask anybody. It really is the best pizza around,” said Bellucci.
The latest entry in the Italian restaurant line-up already has regulars raving and ravenous for the flavorful, crusted disc generously topped and oven-baked just right.
“I have been waiting for a decent pizza since I moved to the area five years ago. I’m glad they are here,” said Joe Matuzzi, 58, a recent diner.
More than pizza, the Brooklyn Oven also serves up traditional Italian fare like lasagna and eggplant parmigiana to specials like veal and peppers over pasta ($15) or pasta alla Toscana ($12), made with chopped tomatoes, artichoke hearts, sun-dried tomatoes and mozzarella.
A transplant to Cape Coral in 1984, Bellucci was born and raised in Brooklyn neighborhoods, where the tradition of making good food was kept alive by using recipes handed down from Sicilian family members.
“I worked in Long Island restaurants, and I was a partner with my family in the business. We even named most of our menu items after the family. Everything is made to order and made from fresh ingredients,” he said. “We don’t pre-make anything.”
The restaurant, while closed on Sundays, will make the space available for private parties and will also do outside catering.
- |
Comments » 0
Be the first to post a comment!
Share your thoughts
Comments are the sole responsibility of the person posting them. You agree not to post comments that are off topic, defamatory, obscene, abusive, threatening or an invasion of privacy. Violators may be banned. Click here for our full user agreement.