A recent opportunity allowed me to celebrate Bertucci's 35th birthday with their CEO Brian K Wright and returning corporate chef, Rosario Del Nero at their Columbia, Maryland location – one of 85 locations. Did you know that their pizza dough is fermented and rests for two days, that all their vegetables are brick oven roasted daily in small batches, that the tomatoes they use in their sauces are grown exclusively for them in California and blended to their specifications. CEO Wright showed me his video of the California tomato farm and the tomato production. He said, “I couldn’t believe how delicious and sweet the tomatoes were, I couldn’t stop eating them.”
What was very apparent upon my visit was their ability to work with small and large groups, working with menu items as well as build your own pizza capabilities. The restaurant was packed for holiday celebrations and family dining. Bertucci’s has combined full service dining with fast casual options staying abreast of current trends.
Read the full story and watch the slideshow at my Baltimore Post Examiner Dara Cooks Blog