Light pizza & food

Inside the shopping centre Le Piazze of Castel Maggiore, the Berberè's cuisine aims to enhance the quality ingredients, with the less transformation it is possible in order to avoid the alteration of the original flavour. The cooking is prevalently in the steam and without frying. Berberè is an innovative premises that offers a varied selection of dishes and pizza, with seasonal and different ingredients.

Special features of the restaurant is the light pizza, made with stone ground flour, rich in fibers and nutrients. The leavening is slow, up to 48 hours from sourdough created from an apple and a pomegranate. It is cooked in a traditional wood-fired oven and topped with "mozzarella fiordilatte" (soft cheese from cow's milk) and creative ingredients, with a special attention for those of the "Presidi Slow Food" (Ark of taste products).

Matteo Aloe, owner of the restaurant and chef, is joined by Massimo Giuliana, who learned the art of natural fermentation from the pizza master Beniamino Bilali.

The restaurant is reported on the Pizzerie Gambero Rosso guide and on Slow food, Touring club and Identità golose.

Type of place: restaurant, pizzeria, holiday farm

Cuisine: creative

Specialties: leavening with sourdough

Price range: 20-30€