Berberè

The story

Crafted with passion, served with love

A Story That Started with Hunger

Berberè was born from a simple, honest frustration. Brothers Matteo and Salvatore Aloe — Calabrian students scraping by in Bologna — wanted a pizza that was not merely good, but prepared and served with genuine care. In 2010 they opened their first pizzeria in Castel Maggiore, just outside Bologna, and set about mastering what they call "the fascinating alchemy of fermentation." They travelled across Italy in search of the best ingredients each region could offer, and built everything from there.

Today that project spans 21 locations in Italy and five in London. The Verona address on Via dei Pellicciai brings the same founding conviction to one of Italy's most storied cities.

The Pizza Itself

The dough is the argument. Every pizza at Berberè is made with organic, stone-milled flours and a live sourdough starter, then left to ferment for 24 hours. The result is a base that is lighter and more digestible than most, with a depth of flavour that shortcuts simply cannot produce. Toppings follow the seasons and are cooked with attention — no fuss, no excess. Each pizza arrives pre-cut into eight slices, designed to be shared.

Gambero Rosso awarded Berberè its 2 Slices recognition — the guide's mark for pizzerias delivering consistent, serious quality — a distinction that reflects what the Aloe brothers set out to prove: that pizza can be a genuinely delicious dish without losing its popular, unfussy character. Corriere della Sera put it plainly: "artisan pizza assembled the old way, ingredients selected without frills, top-quality raw materials."

Beyond the Dough

The wine list at Berberè is chosen with the same care as the ingredients. Small Italian producers working with natural, organic and sustainable methods supply bottles in limited quantities — whites from Abruzzo and Sardinia, reds and rosés from across the peninsula. The idea is that every glass tells a story of people and territory, a pairing philosophy that sits naturally alongside a pizza built on the same values.

Vegan and vegetarian options are woven throughout the menu, and the kitchen handles private events and catering as well as delivery and takeaway — making Berberè Verona as practical as it is principled.