It’s been less than ten years since brothers Matteo and Salvatore Aloe founded their first pizzeria and named it Berberè. Since then, they have never ceased to grow (deservedly so). The success is based on some essential elements. First of all, the high-quality dough, made from semi-whole-wheat organic and stone milled flour, from mother yeast refreshed every day and from at least 24 hours of leavening. The result is thrilling (as well as very easy to digest), soft inside and crispy on the outside. Then there’s the constant research of original toppings, paired with taste and precision.
Giornalista milanese nato nel 1976, a 8 anni gli hanno regalato un disco di Springsteen e non si è più ripreso. Musica e gastronomia sono le sue passioni. Autore e conduttore di Radio Popolare dal 1997, dal 2014 nella redazione di Identità Golose - twitter @niccolovecchia
