Danilo Brunetti

Beginnings

At Luigino, the family pizzeria in Cetraro, Calabria, pizza was the first discipline on the bench for Danilo Brunetti. Luigi Brunetti, his father, guided that early work, keeping the focus on the day-to-day mechanics of dough, heat, and timing before Milan entered the picture. That start still reads in the way the craft is framed now: pizza as a compact form, built from few elements and judged by control rather than accumulation. Brunetti keeps the line plain: "Pizza is a simple dish and it should remain that way."

The Rise

In 2017, Pizzeria Marghe in Milan became the professional setting where Brunetti’s Calabrian foundation met a wider city pizzeria circuit. The move marks a shift in scale, not in method. The work associated with Brunetti is anchored in long-fermentation doughs, premium ingredients, and a restrained approach that keeps tradition and modern technique in balance. Pizza remains the subject, handled as structure and clarity rather than a canvas for excess.

Today

Long-fermentation doughs sit closest to Brunetti’s name, and the technique defines how his work is read now. The emphasis is specific: not breadth, but consistency around a single form. The arc is concise, and that concision suits the craft. It is a career built around one core practice, carried from family pizzeria to Milan without losing its original terms.

In Their Words “Pizza is a simple dish and it should remain that way.”