Sotto

Meat-free pizzeria in Wedding: dough cold-fermented for up to three days, almost half the pizzas vegan, gluten-free on request.

Behind the blue-tiled front on Neue Hochstraße, Bettina Hajanti and Mattia Mancini run a pizzeria with no meat at all. Hajanti is from Finland, Mancini from the Marche in Italy. When the two opened Sotto they had no restaurant experience, and yet within a few weeks the place was full almost every night, mostly with people from the neighbourhood.

Mancini makes the pizza. The dough is cold-fermented for up to three days before it goes into the oven. Almost half of the pizzas are vegan, with toppings ranging from margherita and marinara to pumpkin with gorgonzola or spinach with almond cream and herb pesto. Any pizza can be made with gluten-free dough. To drink there is Italian wine, and desserts include a vegan tiramisù.