Brunda: Double Success with Double Pair of Neapolis

Between Brindisi and Mesagne, the ambitious project of a young and passionate team

 

What does a deer have to do with the city of Brindisi?

 

“Brunda” is the ancient Messapian name, adopted by the Romans as “Brundisium,” to identify this historic city. It means “deer” and refers to the shape of the port, which welcomes sailors with arms resembling the animal’s antlers.

 

This connection to the deer inspired the logo of Pizzeria Brunda, which has become a landmark in the city for enjoying excellent pizza.

 

Alessandro Carinola, the manager of the pizzeria, introduces us to this ambitious project, welcoming us among the white stone walls and the typical cross vaults of Salento. The spacious dining room features an open kitchen, separated by a large industrial-style glass wall.
Two Neapolis 9 ovens, placed side by side, dominate the scene, perfectly blending with the restaurant’s style.

 

Nico Taveri, owner of Brunda, along with Simona Cavalera, recently doubled this success in Mesagne, where under the same brand, another pair of Neapolis 9 ovens stand prominently in the kitchen, again in full view.

 

Alessandro explains that they serve an average of 350 seats a day, hence the need for cutting-edge technology to support this pace. For this reason, they chose Moretti Forni, opting for the largest Neapolis model.

 

“It has completely improved our pizza as well as the overall working environment. For example, they don’t spread heat, and the preparation area, which used to reach up to 50 degrees with the gas oven, is now much more comfortable,” Alessandro says, guiding us through the kitchen.

 

“Furthermore, to be ready for service at 7 pm, we can easily turn the oven on at 5:30/6:00 pm. Even in case of unforeseen events, we have no problems. With the old gas oven, we had to keep it on for at least 4/5 hours a day outside of service, consuming enormous amounts of energy.”

 

Brunda’s pizza is a contemporary style, with a direct dough and 70% hydration, aiming for a slightly crunchier base.
The menu, in addition to a tempting selection of starters, focuses on a selection of 30 pizzas, divided into classic and special. The names reference some of the city’s characteristic spots.

 

They use top-quality local products, as well as unique ingredients that pique curiosity; such is the case with the “Corrida,” topped with fior di latte mozzarella cheese, caciocavallo cheese, asparagus purée, bull sushi, truffle carpaccio, and black olive powder.
“We decided to offer something more unique by relying on niche small producers, like the one who provides us with bull sushi from Tuscany,” Alessandro explains.
Among the most popular pizzas is the “Marinara by Brunda,” topped with Manduria tomato sauce, semi-dry yellow and red cherry tomatoes, olives, capers, Cantabrian anchovies, and lemon zest.

 

 

But Brunda isn’t just about pizza. Alessandro shares how they use the Neapolis ovens to bake bread in the afternoon, setting them at 250°C, to then serve it with starters and appetizers.
After baking the bread, the ovens are heated to 450°C to bake the pizzas during service.

 

A sign in the restaurant reads: “Brunda is security, like the security our port inspires, the certainty of being in the right place and eating something unforgettable.”

 

An enterprising yet simple project that aims for excellence, where it’s evident how Alessandro, along with owners Nico and Simona and their entire young staff, pour their passion into their work daily, creating a unique experience for every customer.