Alessandro Avato has turned a necessity into an overwhelming passion for the white art. With a meticulous and innovative approach, he is the beating heart of the two Brucio locations, where he offers contemporary and Roman pizza recognized for the quality and lightness of the dough.
Class of 1991, born and raised in Rome, Alessandro Avato approached the world of pizza almost by chance, driven initially by the need for a job. His first experience was ten years ago in the kitchens of the Salaria Sport Village. It was there that he developed his first skills, which he later refined at Ciampini and in a take-away pizzeria, where he stayed for about three years. This period was fundamental for Alessandro, who began to study flours, doughs and techniques, realizing that what had started by chance had become a true passion.
Determined to excel, Alessandro continued his training, working with masters such as Andrea Renzi and Pier Daniele Seu. With Seu, he spends two intense years, immersing himself in the world of gourmet toppings and facing tight rhythms that prepare him best for the future.
In May 2022, Alessandro seizes a great opportunity: together with his partners Antonio and Fabio Scorzafava, he opens Brucio in Piazza delle Coppelle. Here he offers a contemporary pizza with a pronounced edge, a thin center and a dough that has been matured for a long time (48 hours in the dough, 6 hours in the ball) with 72% water content. Success was immediate, and just eight months later he opened a second location in Testaccio.
At Brucio Testaccio, Alessandro is passionately dedicated to contemporary pizza, characterized by direct doughs without pre-ferment. Alongside this proposal, he also introduces pan pizza, made with 70 percent biga and topped with bold toppings such as coda alla vaccinara or caponata, always respecting the seasonality of the ingredients. In the first venue in Piazza delle Coppelle he proposes the Roman pizza.
The quality of his creations is not limited to pizza: Alessandro also excels in the preparation of fritti, such as supplì, crocchette and frittatine di pasta, all made with a double coating of panko and breadcrumbs, which guarantees crispness and taste.
A key aspect of Alessandro's work is his attention to raw materials, with a particular focus on Umbrian zero-residue flours certified by the Zero d'Avanguardia project, of which he is a proud supporter. This approach has made him a reference point for the white art, leading him to consult in Italy and abroad.
Among his favorite pizzas, two stand out for their importance and taste: the first is a Genovese with Neapolitan ragout, a symbol of its debut among Brucio's "specials"; the second, which he calls his "perfect pizza", is a Margherita with tomato, raw buffalo, Parmigiano Reggiano and fresh basil, a balance of sweetness and savoriness that enhances the contemporary dough.
Having established his place in the pizza world, Alessandro is excited about the future and dreams of one day opening a restaurant in Asia or America.
