If there was one thing we were going to eat while in Bologna, it was going to be pizza. We are not big pizza eaters. Avoiding carbs, it doesn’t sit too well in our stomachs. However, I wasn’t going to pass up the opportunity for a well made Italian pizza. A fellow pilot had recommended Berberè Pizzeria to Matt, so we set off to see what it had to offer.
First impressions – the restaurant was a cool space. A little bit industrial, there was lots of room, trendy murals and artwork, and bright colors. Much bigger than we expected, both dining rooms had filled up by the time we left at around 9PM. We, unlike the Italians, are early eaters. We were at the restaurant right on 7PM, but this turned out to be a good thing. Berberè is very popular – and within about 15 minutes of opening, people were flowing in.
Berberè is a little bit different than your average stodgy pizza parlor. There is a focus on natural, artisanal ingredients, plus theuse of sourdough starters for their crusts. Instead of using chemical yeast, the bread is slowly leavened over a period of time. The team explain it well themselves:
One of the principle characteristics of Berberè pizza is the substitution of leavening with natural maturation: we don’t use chemical yeast, but rather living sourdough. This maturation process lasts at least 24 hours at room temperature and not in the refrigerator (hence it is “slow” pizza). Thanks to the skill of our pizzaioli and their passion for what they do, the quality of the base dough obtained with the starter and semi-whole grain stone-ground flours guarantees a high digestibility and a distinctive flavor, while the selection and mixture of flours other than wheat (spelt, enkir, kamut) offers alternatives that are interesting and diverse from an organoleptic point of view. Berberè’s pizza is therefore lighter, healthier, and better.
After talking with the helpful (English speaking!) staff, we selected two pizzas from the menu – a traditional Margherita and another featuring Pancetta, tomato and pecorino romano. We opted for a special dough blend for the Margherita and a traditional bread for the other pizza. They arrived quickly, within 10 minutes, smelling absolutely delicious and fresh.
While the Margherita was tasty, the pancetta pizza was truly delicious. The salty meat was offsite by the cheese, and I chowed my way through more than half the pizza! Both bases were delicious, with the pancetta pizza tasting a little more like a brown bread. Best of all, after eating, I didn’t have that horrible, heavy feeling I often get from pizza. The sourdough blend was infinitely more digestible.
We followed up our meal with dessert, both of which were delicious. I had a raspberry and hazelnut semifreddo, and Matt dark chocolate profiteroles. They were well prized, decently sized, and completely tasty. We loved the experience, and food, of Berberè Pizzeria, and would recommend it to anyone in Bologna looking for a delicious treat!
Our total bill came to around 40 euros for two large pizzas, two desserts, water and two wines.
Location: Via Petroni, 9 – 40120, Bologna
Opening Hours: Monday from 12.30pm to 2.30pm, Tuesday to Sunday from 12.30pm to 2.30pm and from 7pm to 10.30pm