New opening: Scheduled for Sept. 14 is the 18th opening of Berberè-the live sourdough pizza brand-this time coming to the historic center of Modena.
Berberé, among the best pizzerias in Italy in the Gambero Rosso Guide and at the 4th place in the world ranking of the 50 Top Pizza guide, continues its development project by continuing to focus on its home region, Emilia Romagna: it is Modena that welcomes the new opening of the Aloe brothers artisan pizzeria brand. The city, in fact, from September 14 will be able to count on the presence of a new Berberè pizzeria, precisely at Via del Taglio 40, on the ground floor of Palazzo Pierallini, a typical private residence built between the 18th and 19th centuries, which since the 1970s has housed the historic pizzeria La Mamma, “home” of the cadets of the city’s famous military academy. The venue will have about 80 seats and a quaint dehors nestled among the streets of Modena’s historic center.
Following the brand identity of kind people serving delicious pizzas in beautiful places, the pizzeria will offer artisanal pizzas with dough from farine organic and stone-ground, fermented with only Live sourdough for 24 hours, topped with seasonal fillings and served already sliced into 8 pieces in the name of sharing. The menu is seasonal and offers affordable 16 choices ranging from classic flavors to vegan (such as the Hummus with chickpea Hummus, baked eggplant, fresh date tomatoes, cilantro, sesame seeds and lemon zest) and vegetarian (such as the Ortolana with baked Zucchini, crushed potatoes in oil, smoked provola cheese, basil pesto with almonds, confit date tomatoes, basil) to those enriched with cured meats, such as the ever-present ‘Nduja and burrata (Burrata pugliese, ‘nduja di Spilinga, fiordilatte, confit date tomatoes, basil) in honor of the owners’ Calabrian origins. In addition to pizzas, the menu offers Sfizi da condividere, including delicious fried Montanarine, and salads. Present on the menu are four sauces (Salsa verde, Honey ‘nduja, Basil Pesto with almonds, and Salsa aioli) to be used for dipping the crust, a fun idea that enhances the flavor of the pizza dough. Desserts, pastry classics such as tiramisu and more distinctive offerings such as Gianduiotto (gianduja parfait, apricot sauce and crunchy crumble), are made for Berberè by Master Pastry Chef Luigi Biasetto.
As with the other pizzerias, this one stems from a site-specific architectural design by the Avamposti architectural firm. The lookandfeel and internal communication were taken care of by the Bologna-based agency Comunicattive, which again involved visual artists TO/LET for the realization of a wall-painting that will dialogue with the architectural elements already present in the building.
Berberè relies on the direct management of a young management team with a high percentage of women, and an ever-increasing number of employed staff(15 new hires for the Modena office and a total of more than 300 employees). The constantly trained and involved staff ensures high quality in both reception and product.
CONTACTS
Via del Taglio, 40 – Modena
Tel. 0597163629
Opening hours: 12:30 p.m.-4:30 p.m./7:00 p.m.-11:30 p.m.
