{"id":15205,"date":"2025-01-23T10:02:11","date_gmt":"2025-01-23T09:02:11","guid":{"rendered":"https:\/\/www.berberepizza.it\/?page_id=15205"},"modified":"2026-02-18T14:54:32","modified_gmt":"2026-02-18T13:54:32","slug":"who-we-are","status":"publish","type":"page","link":"https:\/\/www.berberepizza.it\/en\/who-we-are\/","title":{"rendered":"Who We Are"},"content":{"rendered":"

[vc_row][vc_column width=”1\/2″][vc_custom_heading text=”We use our pizza superpower to spread happiness” use_theme_fonts=”yes” el_class=”titolo-interno”][vc_column_text][\/vc_column_text][vc_column_text]At first it was just the two of us – Matteo and Salvatore<\/strong>, two brothers from Calabria. We were studying Economics in Bologna and, just like every other penniless student, we ate lots of pizza<\/strong>.<\/p>\n

But we wanted pizza that wasn\u2019t just good<\/strong> \u2013 it had to be prepared<\/strong> and served<\/strong> with love.<\/p>\n

This is why we decided to make our own.
\nIn 2010<\/strong> we opened our first<\/strong> pizzeria <\/strong>in Castel Maggiore, a town close to Bologna. It took a lot of effort and a lot of sacrifice.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″]

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\n \"Fratelli <\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row rtl_reverse=”yes” css=”.vc_custom_1768475993162{padding-top: 40px !important;padding-bottom: 40px !important;}”][vc_column width=”1\/2″]
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\n \"Berber\u00e8 <\/div>\n<\/div>[\/vc_column][vc_column width=”1\/2″ el_class=”chi-siamo-col”][vc_column_text]We believed we could make pizza into a gourmet dish<\/strong> while preserving its distinctive no-frills street soul<\/strong>.<\/p>\n

We put all our skill into achieving this, working and studying day and night to crack the secret of the alchemy of fermentation<\/strong> and traveling up and down Italy scouting for the best products<\/strong> each region had to offer.<\/p>\n

Since those days we’ve grown to be a team of more than 350 people.<\/p>\n

Over the years we were joined by amazing talent<\/strong>. Many of the people we work with have come a long way, and now help us open ever lovelier restaurants<\/strong> serving ever more delicious pizza<\/strong>.<\/p>\n

Today we have 21<\/strong>\u00a0locations in Italy<\/strong> and 5 in London<\/strong>.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1523011939897{padding-top: 30px !important;padding-bottom: 30px !important;}”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″]

\"testimonials
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When a pizza - simple, delicious and modern - is rock as well. Already sliced in 8 to be more social, Berber\u00e8 has revolutionized the world of pizza, bringing it back in time.<\/h4>\n\t\t\t\t\t\t\t

\n\t\t\t\tLeggo<\/span>\n\t\t\t\t\t\t\t<\/h5>\n\t\t\t<\/div>\n<\/div>
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The cooking at Berber\u00e8 Pizzeria has a few modern twists. The topping on my delicious aubergine pizza included pesto made with walnuts, plus a smoked ricotta, both harmonising perfectly with tender aubergine. I thought this dish was spectacular value at less than \u00a310, having paid nearly twice as much for inferior pizzas elsewhere.<\/h4>\n\t\t\t\t\t\t\t

\n\t\t\t\ttimeandleisure.co.uk<\/span>\n\t\t\t\t\t\t\t<\/h5>\n\t\t\t<\/div>\n<\/div>
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Matteo and Salvatore Aloe are the brothers behind Berber\u00e8, the pizzeria that set out to rock the boat by serving oven-scorched dough with fresh toppings added afterwards.(...)\u00a0Then there\u2019s the pizza \u2013 the dough, fermented for 24h, still originates from the original mother yeast they used when first launching Berber\u00e8 back in 2010. Still abiding by their \u2018fresh is best\u2019 mantra, toppings range from classic margheritas and marinaras to salami and \u2018nduja, baked aubergine, and \u2013 to honour their first British branch \u2013 Yorkshire sausage.<\/h4>\n\t\t\t\t\t\t\t

\n\t\t\t\tthenudge.com<\/span>\n\t\t\t\t\t\t\t<\/h5>\n\t\t\t<\/div>\n<\/div>
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It isn\u2019t Neapolitan, Roman, or gourmet \u2013it\u2019s pop. And it requires only excellent ingredients, while the dough (weighing 280 grams) is made from semi-whole and organic flours, the result of the study and research carried out with Alce Nero. Berber\u00e8 pizza is aristocratic but democratic. The result? Pizza that is light, digestible, with well-aerated nooks and crannies, soft (inside) and crunchy (outside). This is how the Aloe brothers, Matteo and Salvatore (chef and entrepreneur, respectively), interpret pizza.<\/h4>\n\t\t\t\t\t\t\t

\n\t\t\t\tLa Grande Cucina<\/span>\n\t\t\t\t\t\t\t<\/h5>\n\t\t\t<\/div>\n<\/div><\/div><\/div>[\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column width=”1\/2″][vc_custom_heading text=”We use our pizza superpower to spread happiness” use_theme_fonts=”yes” el_class=”titolo-interno”][vc_column_text][\/vc_column_text][vc_column_text]At first it was just the two of us – Matteo and Salvatore, two brothers from Calabria. We were studying Economics in Bologna and, just like every other penniless […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-15205","page","type-page","status-publish","hentry"],"yoast_head":"\nWho We Are - Berber\u00e8 Pizzeria<\/title>\n<meta name=\"description\" content=\"Berber\u00e8 \u00e8 nata nel 2010 con la missione di servire una pizza artigianale buonissima, con solo lievito madre vivo, digeribile, senza fronzoli e in un ambiente accogliente.Lavoriamo con ingredienti biologici e il nostro unico dogma \u00e8 la qualit\u00e0.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.berberepizza.it\/en\/who-we-are\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Who We Are - Berber\u00e8 Pizzeria\" \/>\n<meta property=\"og:description\" content=\"Berber\u00e8 \u00e8 nata nel 2010 con la missione di servire una pizza artigianale buonissima, con solo lievito madre vivo, digeribile, senza fronzoli e in un ambiente accogliente.Lavoriamo con ingredienti biologici e il nostro unico dogma \u00e8 la qualit\u00e0.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.berberepizza.it\/en\/who-we-are\/\" \/>\n<meta property=\"og:site_name\" content=\"Berber\u00e8 Pizzeria\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-18T13:54:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.berberepizza.it\/wp-content\/uploads\/2021\/04\/AlbertoBlasetti-5936-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.berberepizza.it\\\/en\\\/who-we-are\\\/\",\"url\":\"https:\\\/\\\/www.berberepizza.it\\\/en\\\/who-we-are\\\/\",\"name\":\"Who We Are - 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