Who We Are - Berberè
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We use our pizza superpower to spread happiness

At first it was just the two of us – Matteo and Salvatore, two brothers from Calabria. We were studying Economics in Bologna and, just like every other penniless student, we ate lots of pizza.

But we wanted pizza that wasn’t just good – it had to be prepared and served with love.

This is why we decided to make our own.
In 2010 we opened our first pizzeria in Castel Maggiore, a town close to Bologna. It took a lot of effort and a lot of sacrifice.

We believed we could make pizza into a gourmet dish while preserving its distinctive no-frills street soul.

We put all our skill into achieving this, working and studying day and night to crack the secret of the alchemy of fermentation and traveling up and down Italy scouting for the best products each region had to offer.

Since those days, we’ve grown into a large team of over 300 people.

Over the years we were joined by amazing talent. Many of the people we work with have come a long way, and now help us open ever lovelier restaurants serving ever more delicious pizza.

Today we have 20 locations in Italy and 2 in London, in the lively Clapham and Kentish Town districts.

pizza berbere
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When a pizza - simple, delicious and modern - is rock as well. Already sliced in 8 to be more social, Berberè has revolutionized the world of pizza, bringing it back in time.

Leggo

The cooking at Berberè Pizzeria has a few modern twists. The topping on my delicious aubergine pizza included pesto made with walnuts, plus a smoked ricotta, both harmonising perfectly with tender aubergine. I thought this dish was spectacular value at less than £10, having paid nearly twice as much for inferior pizzas elsewhere.

timeandleisure.co.uk

Matteo and Salvatore Aloe are the brothers behind Berberè, the pizzeria that set out to rock the boat by serving oven-scorched dough with fresh toppings added afterwards.(...) Then there’s the pizza – the dough, fermented for 24h, still originates from the original mother yeast they used when first launching Berberè back in 2010. Still abiding by their ‘fresh is best’ mantra, toppings range from classic margheritas and marinaras to salami and ‘nduja, baked aubergine, and – to honour their first British branch – Yorkshire sausage.

thenudge.com

It isn’t Neapolitan, Roman, or gourmet –it’s pop. And it requires only excellent ingredients, while the dough (weighing 280 grams) is made from semi-whole and organic flours, the result of the study and research carried out with Alce Nero. Berberè pizza is aristocratic but democratic. The result? Pizza that is light, digestible, with well-aerated nooks and crannies, soft (inside) and crunchy (outside). This is how the Aloe brothers, Matteo and Salvatore (chef and entrepreneur, respectively), interpret pizza.

La Grande Cucina

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