Restaurant
Light crispy sourdough pizza; made with organic stoneground flour, topped with seasonal produce and served in Hoxton and Clapham.
Our pizza was born in Bologna. Brothers Matteo and Salvatore Aloe created their mother sourdough in 2010 when they launched Berbere Pizzeria.
Using organic stoneground grains, mother yeast sourdough and 24 hours fermentation at room temperature, they created a pizza that’s light and golden, soft yet crisp. We also stretch it less than your average pizza, allowing the dough to create natural air pockets as it bakes so it’s light and digestible. Then we add seasonal ingredients that come from responsible producers, who we work closely with to ensure the best quality produce.
Just like the 70s Italian pirate radio station that gave us our name, we’re happy to do things a little differently.
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