I love Berberè Milano. One of my favorite things to do come autumn is to bite into a slice of the zucca-and-porcini pizza topped with a freshly grated sprinkling of parmesan and a drizzle of sage-infused oil. Now, that pie won’t come into season again for a few months, but in the meantime, Matteo and Salvatore Aloe have created a delightful selection of pies for a pizza-centric summer repast. Of course classics, like the Margherita with buffalo mozzarella (pictured above), never hibernate. Or aestivate for that matter.
What makes Berberè so extraordinary is the three different doughs; a classic made from a live lievito madre with 24-hour leavening in a controlled temperature; a yeast-free method based on the physical process of hydrolysis of the starches; and a biga comprised of wholemeal spelt, durum wheat, and enkir. You pick! And the kind and patient staff are always willing to advise you which crust melds perfectly with each pie.
The result is a pie that is at once pillowy and sturdy, the perfect bed for the toppings that doesn’t cave in when you take a bite. All pies are pre-cut into eight pieces so they’re sharable and acceptable to eat with your hand. The brothers recently opened the third Berberè Milano outpost near Repubblica/Stazione Centrale bringing the total locations in my adopted city to three and in Italy, to ten! Plus, you can find another two in my beloved London, which are named Radio Alice.
Whether you’re hitting up Berberè in Milan or elsewhere this summer, here’s a look at some of those titillating toothsome pies from which you can take your pick.
Berberè Milano Locations
Isola: Via Sebenico, 21
Navigli: Via Vigevano, 8
Repubblica: Via Alfredo Cappellini, 18A
