+1 234 567 8910
Why "Bruno's Italian Taste"?
My name is
In my
experience of living and working in Padua, friends and colleagues called
me "
"Pizza in Teglia alla Romana", unlike other types of pan pizzas, Detroit or Sicilian style, is crunchy on the outside, soft on the inside, well honeycombed, with high resistance over time thanks to the high percentage of water present in the dough, and also has the extraordinary feature of being able to be reheated without losing its fragrance.
Nothing says Italy like fresh pasta made by hand—and at Bruno’s Italian Taste, we craft it the way it’s been done for generations. Every morning, we roll, cut, and shape pasta with love, using only premium flour and fresh eggs, so each bite has that perfect silky texture and rich flavor. Our pasta is a true taste of home. At Bruno’s, fresh pasta isn’t just food—it’s tradition on a plate.
At Bruno’s Italian Taste, we bring the soul of Southern Italy straight to your hands. Inspired by the bustling piazzas and seaside markets of Cosenza, Messina and Naples, our street food is crafted for sharing, savoring, and celebrating. Bite into a golden arancino with a heart of ragù; enjoy a warm, cheesy panzerotto that tastes like it came straight from a Cosenza's Rosticceria; discover the amazing taste of the authentic crunchy Neapolitan frittatina. Every dish tells a story of tradition, passion, and family—made with love, just as it’s done in the streets of Italy.
Our bakery celebrates the sweet traditions of Southern Italy, where every pastry tells a story of family, festivity, and flavor. From the flaky crunch of a golden cornetto, to the creamy indulgence of a maritozzo, to the soft embrace of warm brioche served with a hot cappuccino or a cold spoon of gelato, our desserts are crafted with care and authenticity. We honor time-tested recipes passed down through generations, using only the finest ingredients. Whether it’s a traditional crostata, a simple morning cornetto, our bakery brings the warmth and joy of Southern Italy straight to San Francisco.
Our panini are a true expression of Southern Italian flavor—freshly baked panini filled with the finest ingredients, served warm or cold to match every craving. Each day, we prepare a variety of panini. From classic combinations like prosciutto, mozzarella, and arugula, to hearty hot options like melty eggplant parmigiana or the original meatballs in tomato sauce, every panino is crafted to balance texture, flavor, and tradition. Perfect for lunch on the go or a satisfying meal any time of day, our panini bring the taste of an Italian street café right to San Francisco.
Bread is at the heart of every meal. Each morning, our kitchen fills with the aroma of loaves baked fresh in-house. From rustic pane casereccio with its golden crust and soft crumb, to fragrant focaccia drizzled with olive oil and herbs, our breads are made to be shared, savored, and paired with our authentic dishes. Our bread is more than just a side—it’s a symbol of hospitality, warmth, and the Italian way of gathering around the table.
We believe that authentic flavor starts with what we make by hand. That’s why we produce many of our key ingredients in-house, following traditional recipes passed down through generations. Our spicy Calabrian sausage is crafted with select cuts of pork, chili peppers, and herbs, bringing the bold, rustic flavors of Southern Italy straight to your plate. Our tender meatballs are blended with fresh herbs, cheeses, and homede breadcrumbs for a comforting taste of Italian home cooking. By preparing these ingredients ourselves, we ensure quality, authenticity, and the unmistakable taste of tradition in every dish we serve.
At Bruno’s Italian Taste, we blend Italy’s timeless baking traditions with a touch of contemporary creativity to craft our collection of modern cakes. Each creation is designed to honor classic Southern Italian flavors—pistachio, citrus, almond, and rich chocolate—while presenting them in fresh, elegant ways. From delicate mousse cakes layered with seasonal fruits to refined reinterpretations of beloved dessert like tiramisù, our cakes are as beautiful as they are delicious. Perfect for celebrations or everyday indulgence, our modern cakes capture the spirit of Italian hospitality while embracing today’s taste for artistry and innovation.
I am an Italian Pizza and Pasta Chef, Pastry Chef, and
since 1989 I started working in the culinary industry in his
family-owned pizzeria and rotisserie.
I achieved a high school
degree in "Accountant and Administrative and Commercial Expert" at the
State Technical Commercial Institute in Rende (Italy), followed cooking
classes at the Istituto Alberghiero (Hotellery School) in Cosenza
(Italy), and also achieved the professionalizing certification in
"QUALIFIED PIZZAIOLO" at the “Scuola Italiana Pizza” (Italy). I
followed several professionalizing courses and obtained a Diploma in the
course "BIGA e POLISH applicate a pizza e pane" (BIGA e POLISH applied
to pizza and bread) by the Italian Master Piergiorgio Giorilli.
Before
relocating to the US, I collaborated with several restaurants and
pizzerias in Italy over the last few years. In San Francisco, I worked
at Mona Lisa Restaurant, in North Beach, as a Pizza & Pasta Chef,
and, currently, I am Senior Cook/Pizza Chef at the Global Head
Quarter of Uber Technologies Inc (Bonappetit Management).
I am Histotechnologist. Yes, I am a Woman of Science, but I am also an authentic woman from southern Italy, and I'm passionate about cooking and my husband's right-hand woman in the kitchen. I learned cooking art from my grandparents and my mother, and I like being able to preserve the culinary traditions of my region. There's a lot of science in the kitchen too! In addition to supporting my husband in the kitchen, I manage the organization of the business and social media.