Quantcast

DNAinfo has closed.
Click here to read a message from our Founder and CEO

London Pizzeria Bringing Traditional Neapolitan Pizzas to Brooklyn

By Camille Bautista | February 28, 2017 9:30am
 Bravi Ragazzi, a London pizzeria, is opening its second location in Bedford-Stuyvesant this spring, the owner said.
Bravi Ragazzi, a London pizzeria, is opening its second location in Bedford-Stuyvesant this spring, the owner said.
View Full Caption
Instagram/braviragazzipizzeria

BEDFORD-STUYVESANT — A slice of London is headed to Brooklyn with the planned launch of a new pizzeria.

Bravi Ragazzi, a restaurant based in south London known for its wood-fired sourdough pizzas, is expanding across the pond with its first American outpost in Bedford-Stuyvesant.

The pizzeria’s second location at 570 Putnam Ave. on the corner of Marcus Garvey Boulevard is slated to open at the end of March, according to owner Luca Imprudente.

Imprudente decided to branch out after operating Bravi Ragazzi in London for nearly five years, he said.

“Too many people, too many restaurateurs went to London thinking it was the place to be. The market is a little bit saturated,” he explained.

“I think New York offers way more opportunities when it comes to food. My goal is to bring the real Neapolitan pizza to New York, and we chose Brooklyn because it’s one of the boroughs developing and growing…Bed-Stuy is the future.”

The nearly 1,600-square-foot space will offer the same menu as its London location with seating for up to 60 diners, as well as the same décor, Imprudente added.

The original Bravi Ragazzi “looks like a Williamsburg kind of place with traditional Neapolitan pizza,” he said, with young staff and art on the walls.

“It stands out. The look is artistic, but the food is traditional.”

Pie options include the Maradona, with mozzarella, tomato, Italian sausages, sweet peppers, black olives, capers and extra virgin olive oil, or a classic Margherita.

The eatery is also known for their homemade desserts like tiramisu, which will be made on site, Imprudente said.

Following the soft opening in March, the owner hopes to expand the menu with additional pasta dishes and is looking to have a full bar at the restaurant.