Italian ingredients. New York fire.

Our Story

Meet Chef Fabrizio Facchini

Italian chef and hospitality entrepreneur Fabrizio Facchini has built his career across Italy and the United States, from Antico Borgo in the Marche to restaurant projects including Cotto in New York City. Through Facchini Food Services and La Dolce Vita, his work spans restaurants, catering and Italian hospitality experiences. A passionate ambassador for Made in Italy, he shares the ingredients, traditions and generosity of his home country through food. With Buon Morso, he brings that commitment to Neapolitan-style pizza, wood-fired in New York City and made to enjoy at home.

Italian ingredients. New York fire.

Chef Fabrizio Facchini created Buon Morso to bring the ingredients of his home country to a pizza you can enjoy at home. Our Italian pantry includes PDO-certified San Marzano tomatoes from Ciao and Rega, Fior di Latte di Napoli from Latteria Sorrentina, and Caputo flours for our classic and gluten-free doughs, alongside other carefully selected imported Italian ingredients. Prepared in the Neapolitan tradition and baked in wood-fired ovens in New York City, each pizza brings together Italian character and New York craft.

What makes San Marzano PDO special?

PDO means Protected Designation of Origin—DOP in Italian. For Pomodoro San Marzano dell’Agro Sarnese-Nocerino, it identifies tomatoes grown and processed under defined rules in a protected area of Campania, centered around the Sarno valley between Naples and Salerno and including designated parts of the provinces of Naples, Salerno and Avellino. It connects the product to its origin and production methods, not simply to the San Marzano variety.

Gluten-free. Full pizza pleasure.

Made with certified gluten-free Caputo Fioreglut flour blend. Our gluten-free dough uses Caputo’s carefully developed flour blend, chosen to bring you the lightness, satisfying bite and rich flavor you love in a great pizza. We craft it with the same care and Neapolitan inspiration as our classic dough, then bake it in our wood-fired ovens in New York City. The goal is simple: the Buon Morso experience, in a gluten-free crust.

Sister brand of Buon Primo.