Mater

Pizzeria verace on Weichselstraße: San Marzano, fiordilatte from Agerola, montanarine and the Mater Rossa in four quarters.

Mater is Latin for mother, and the pizzeria on Weichselstraße sees itself as Italian to the core and bound to tradition. It is run by people who previously ran iandi. They bake pizza verace in the Neapolitan style, with a touch of modernity in the dough.

The pizze rosse come with San Marzano tomatoes and fiordilatte from Agerola, such as the Calabrese with nduja from Spilinga and ricotta or the Alici with anchovies from Cetara. To start there are montanarine, fried and baked pizza dough, for example with stracciatella, mortadella, pistachio and lemon zest. If you can't decide, take the Mater Rossa, a pizza made of four different quarters. Open every evening.