A new pizzeria opens in Florence, after having opened a first store in Bologna. Berberé is located in Piazza De 'Nerli and is excellent for those who are vegetarians and for those who want to taste a pizza made with quality ingredients.
When you simultaneously receive press releases and start reading about a new place on all the social networks you follow, the desire to try it is irresistible. And so it was for me towards a new pizzeria in my city. Honestly one new pizzeria it is not a very original event, a Firenze they open them every day (and with the same speed they are closed).
But this place seemed different to me. Is called Berberé and is in square of the Nerli, in the district of San Frediano in Oltrarno; looks like a place where pizza is experimented, not so much with improbable fillings (such as pineapple pizza) but starting exactly from the basic ingredient that is the flour.
Berberé is therefore a pizzeria where flour is not only organic, wholemeal and stone ground, but also where the flours can be chosen and where the leavening processes are natural: no chemical yeasts but sourdough. When I received the menu, they listed the other options by word of mouth, with different flours of ancient grains and natural leavening methods.
In the two rooms of this place there are people of all kinds, groups of young people, elderly couples and families with children. The furniture is essential and played on black and white: intentionally unmatched furniture, walls with exposed brick but painted white. The cooking area welcomes you at the entrance, with various pizza chefs bustling around the oven and a beautiful white marble counter. In any case, the staff is very kind from the room manager to the waiters and I hope not only because the business has just started.
The menu is short, a page stuck in a document holder, it looks like a script.
I cicchetti they are like appetizers, little things to eat while waiting for the pizza.
The pizzas have limited toppings, with quality controlled products and designation of origin; in many cases they are vegetarian and the fact is indicated, and I assure you - as a vegetarian - that it doesn't happen often.
Le beers they are all handcrafted.
So the moment has come that is magical for me: you are hungry, you wait and finally the steaming round of your pizza arrives on the table. Since here comes already cut into wedges different combinations can be chosen; I was more of a monothematic.
This one from Berberé was actually different from all the others: very leavened, hazelnut colored dough. Soft, but not soft. The topping, you can also see from the photo, is different from the pizzas I had eaten so far, it seemed to be placed on top of a dough already cooked, at least partially. I had chosen the one with Torre Guaceto flask tomatoes (which is in Puglia), fiordilatte, Salina capers, oregano and basil. It was good, the tomato sweet and not sour, the capers not excessively salty.
The dessert menu is also limited: they are few, but very special. I wanted to try the panna cotta with saffron, an unprecedented combination for me even if the sorbet with cream inspired me a lot.
From the menu you can see that the prices are not low, but some things must be taken into consideration: first we are in Florence, second all the ingredients are organic and of high quality, so in the end the bill - 18 euro each - it seemed more than acceptable.
There are also Berberé clubs in other Italian cities: in Castelmaggiore and Bologna. In Florence it is open every evening from 19.00 to 24.00, Friday, Saturday and Sunday also for lunch from 12.30 to 14.30.
