A simple thing a pizza is.  A little bread of flour, a dollop of oil, yeast, flour and salt.  Not to be confused with saying that a little sleep, a little slumber and a little folding of the hands and poverty will be on you like a robber.

There was a debate between myself and my fellow diners about where the best pizza could be found.  As with most things that I discuss with people, on conclusion it would be best characterized inconclusive.  One liked a crispy base, another a chewy one.  Alternatively, when moving onto the toppings, one was all for sparse but judicial use of quality ingredients whereas another preferred it if the toppings easily overweighed everything else.  In any case, we are we are so we decided to split choices, one pizza each, so in that time honoured way of compromise no one was happy but no one would be leaving the table.

mains

Diavola piccante, spicy salami, ‘nduja, organic tomato, oregano.  Spicy, delicious, thin but chewy base.  Here the base was great as fulfilled two preferences.  The toppings were delightfully meaty and slightly spicy.  This was a good pizza.

Salsiccia, Yorkshire pork sausage, organic tomato, fiordilatte mozzarella, 24 month aged parmigiana reggiano.  In a different aspect, instead of cured meats, the Salsiccia (Italian sausage) and English sausage provided a more fulsome umami taste, again on an excellence base.  A great dish.

4 Formaggi & mushroom & truffle, gorgonzola, fiordilatte mozzarella, 24 month aged parmigiana eggiano, provola, mixed mushrooms, truffle oil.  Vegetarian delight as even for a meat lover such as myself, this was enjoyable.  Perhaps they could have done away with the truffle oil as didn’t really add that much but here I could see why vegetarians can still enjoy food, as long as they aren’t lactose intolerant.

desserts

Cannoli, fresh sweet ricotta in a crispy shell.  Crispy and fulsome with dark chocolate pellets, these would go well with a sweet hot drink.

Classic tiramisu.  The waitress promised that this was the best tiramisu in London.  With thick cream, syrupy layers of cake and heavy chocolate dusting on top, it certainly is up there!

I did wonder at the end, where is Berebere pizza from?  Does it take its name from the people in Morocco, the dessert nomads.  Was it a reference to their ability to make food in the dessert?  Maybe on camels?  Or perhaps it was a reference to [].  In any case, this is Berebere pizza – somewhere to come back to.

A quiet eating 8/10.

Lunch (2 courses) was GBP 18 excluding drinks and service.

Berbere Pizzaeria

67 Venn St
London SW4 0BD