Bologna has three names in Italian, one being La Grossa - the fat.
At Alce Nero-Berbere, the restaurant + shop focuses on light pizza and food. Totally not grossa!
I would not have found this place if not for my Italian friend B, who lives in Bologna.
We met for dinner and she chose this restaurant/food place.
We ate a seasonal vegetarian pizza on their natural "mother dough" crust and also a main dish (we shared) which was grilled octopus on mashed potatoes. The pizza was really flavorful and the crust crisp. The combination of octopus and mashed potatoes made my brow knit. Was this duo going to work? Yes, it tasted terrific. The firm texture of the grilled octopus and the soft creamy texture of the mashed potatoes paired really well.
Overall, the food was wonderfully fresh and the natural ingredients had such a true flavor. The chefs cook to bring out the essence of the product and don't try to mask each ingredient in any way.
Is this a change in Bologna? Yes, sort of.
According to the restaurant:
"The cuisine of Alce Nero - Berberè enhances the taste of ingredients, respecting them and 'transforming' them as necessary to not alter the original taste. The choice of organic seasonal ingredients favors healthy and balanced eating.
Dishes are based on meat and fish, but always accompanied by an extensive vegetarian offering, in a constant search for innovative combinations of vegetables and fruits.
The menu also captures the best of the world of cereals, from rices to various traditional grains, like spelt and Senatore Cappelli durum wheat.
No chemical yeasts are used for our pizzas, but rather mother dough, obtained from the natural fermentation of flour using fruit sugar (apple and pomegranate), for 24 hours in a constant temperature between 20 and 24 degrees.
The dough is light, guaranteeing maximum digestibility. Flours with different nutritional values - like rye, spelt, and kamut - are selected and mixed together to allow for a balanced nutritional intake, and stone-ground to preserve their rich fiber content.
The ingredients are always creative and seasonal, with a very basic treatment of the primary materials to avoid altering their flavor."
This bio-focused restaurant is the new culinary culture of Bologna. Having sampled the food at Alce Nero-Berbere, the future of food here looks very promising. read more