Brucio arrives in Prati:Roman tradition, classic and innovative pizzas, seasonal menus, and, for the first time, pan pizza for breakfast, lunch, and aperitifs.
After the great success of its locations in Piazza delle Coppelle and Testaccio, Brucio announced the opening of its third location in Rome, on Via Settembrini, which took place on September 16, 2025. With Brucio Prati, the concept that combines Roman tradition and gastronomic innovation arrives in one of the capital’s liveliest neighborhoods, bringing Roman pizza and traditional cuisine to a new, elegant, and contemporary space.
A unique venue in terms of size and atmosphere
Brucio Prati covers 300 square meters, with a capacity of 150 seats evenly distributed between indoor and outdoor areas. The décor maintains the elegance of the Coppelle location, with a predominance of green velvet, golden details, marble floors, and high ceilings, enriched by modern chandeliers and an interior design conceived to host Roman-style aperitifs.
The restaurant comprises three rooms dedicated to dining, including a private lounge for exclusive events, a spacious bar area, and a pizzeria area, while the outdoor seating area has about 40 seats on a platform and 20 on the sidewalk, ideal for enjoying Roman evenings.
The cuisine and pizza: tradition done right
Chef Antonio Romano, formerly at the helm of Coppelle’s kitchen, offers a traditional Roman menu with some seasonal innovations. There is no shortage of typical first courses (carbonara, amatriciana, gricia, and cacio e pepe), but there is also room for platters of cold cuts and cheeses, fried calamari and shrimp, and tagliata with potatoes.
Brucio Prati will be open every day from 11:30 a.m. to 11:30 p.m., with a lunch menu that varies to suit the rhythm of the neighborhood’s offices and dishes that are always different.
As for pizza, the menu includes classic white and red pizzas, “dalla piazza” pizzas that change every 4-5 months, and toppings cooked using modern techniques such as vacuum cooking and CBT, without distorting the traditional taste.
Pizza chef Alessandro Petrolà creates the Roman-style pizza, which is left to rise and mature for 48 hours for a total of 96 hours, resulting in a light, digestible, and crispy pizza. Among the specialties of the new location, a pizza with chicken and peppers will soon be added to the menu, with a base of roasted peppers and beefsteak tomatoes, thin CBT chicken breast, pepper gel, and crispy peppers in wafers. Already available is the “vegan a colori” (vegan colors), with purple potatoes in cream and crispy, caponata, and semi-dry yellow and red cherry tomatoes.
Brand new: pizza by the slice
Next to the pizzeria, Brucio Prati is launching pizza by the slice, open from 9 a.m. to 6 p.m., ideal for breakfast, quick lunches, takeaway, and delivery. Pizza chef Marco Di Pinto offers classic and more elaborate pizzas, along with the pizzeria’s typical fried foods, calzones, and stuffed pizza, with 24-hour leavening at a controlled temperature. The pizza by the slice is located in the spaces adjacent to the main restaurant.
Desserts and pastries
Pastry chef Sabrina Sforza brings creativity and innovation to the pastry shop as well, with desserts such as Bruciamisù, a modern reinterpretation of tiramisu with a coffee center, Semi Sfera Rocher, and vegan options based on fruit jelly and licorice panna cotta.
Aperitif and bar: a complete taste experience
Barman Gabriele Lombardo has created a drink list that ranges from classics to signature cocktails, with mixes based on exotic fruits, smoothies, and aloe, as well as a selection of alcohol-free drinks. Gin lovers can choose from the mobile cart, which brings gin and tonics directly to the table. The aperitif, served from 5 to 8 p.m., also includes wines, draft beer, and delicious homemade appetizers: supplì, croquettes, mozzarella in carrozza, a variety of taralli, and pizza slices.
CONTACTS
Via Luigi Settembrini, 21 – Rome
Tel. 06 88795874
