In 2010 Matteo and Salvatore Aloe founded Berberè in Bologna. They opened the first pizzeria in Castel Maggiore, near Bologna, and a few years later they managed to open in the city center as well. Now they have 15 stores throughout Italy and two located in London, one in Clapham and one in Kentish Town.

“Our focus to this day is making people happy, while serving delicious pizza in lovely and relaxed places”, Matteo says. He adds that the first thing Italians look for when they go out is definitely quality: “The freshness of the ingredients, their origins and the way they are produced in terms of sustainability and artisanship are all features Italian consumers take into consideration, not only when they go to a regular restaurant, but also when they have a casual meal, like pizza or a sandwich. High quality ingredients make in fact even the most simple dish incredibly tasty”. We asked Matteo a few questions about the two restaurants in London.

▶ What are the most popular dishes of your restaurant? How is your pizza offering featured?

Our most ordered pizza in London is the Diavola, with Neapolitan spicy salami, ‘nduja (calabrese spicy sausage), tomato and fiordilatte mozzarella. Then, as one of our all time most loved pizzas, we have the Prosciutto di Parma, fiordilatte mozzarella, burrata, orange infused oil and rocket. Our Margherita is definitely amongst one of the best classics, simply made with tomato, fiordilatte mozzarella and basil. The choice in our menu goes on with a selection of antipasti, salads and desserts. From our Salumi Platter to dishes such as Burrata, baked aubergines, basil & walnut pesto, there’s plenty to choose from. Not to be missed: the delicious Montanarine, deep fried balls made with pizza dough topped with tasty ingredients.

Pizza Diavola arrow_back 1/2 arrow_forward

Montanarine, deep fried balls made with pizza dough
    arrow_back
    2/2
    arrow_forward

▶ What are the characteristics of