Matteo and Salvatore Aloe are the brothers behind Radio Alice, the trio of pizzerias that set out to rock the boat by serving oven-scorched dough with fresh toppings added afterwards.
It might sound like a raw deal.
But their thinking is that it allows the ingredients to shine more (having not been subjected to temperatures of over 450°C), and that it gives your pizza slice more integrity, without it all slipping off in one molten cheese avalanche.
And it seems like Italy agrees.
Their Italian restaurant empire, Berberè Pizza, has 12 eateries across the country – and if you can get a pizzeria to be that popular in Italy, you know you’re onto something good. So the brothers are now setting their sights on the UK, relocating here and converting their Clapham branch of Radio Alice into the first international outpost of their Italian.
The space itself isn’t a world away from its previous incarnation – the exposed brick and white tiled walls are still there, but there’s a wash of peach paint across the ceiling, and cosy wooden banquettes. There’s still a smattering of tables outside for a slice of authentic al fresco Italian dining, and the open kitchen provides a cosy, clattering underscore to your meal.
Then there’s the pizza – the dough, fermented for 24h, still originates from the original mother yeast they used when first launching Berberè back in 2010. Still abiding by their ‘fresh is best’ mantra, toppings range from classic margheritas and marinaras to salami and ‘nduja, baked aubergine, and – to honour their first British branch – Yorkshire sausage.
And to finish? Tiramisù, gelato, and the Sweet Montanarina: a deep-fried doughball filled with vanilla gelato and peanut butter.
Doesn’t get butter than that.
NOTE: Berberè Pizza is open Mon-Thurs 5-10pm, and Fri-Sun 12-10pm. You can find out more, and book a table, HERE.
Berberè Pizza | 67 Venn Street, Clapham, London SW4 0BD
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