A piazza in the middle of the death strip? This is not something the East German border guards had certainly not intended, as they once patrolled in the north of Berlin. But in the capital know, everything is possible: Since more than 14 years, now in its restaurant "Piazza Italiana", which offers its guests plenty of good food Italian way of life.
The place to be is a noticeable but not intrusive building in Glienicke / Northern Railway, a manageable community on the northern outskirts of Berlin Reinickendorf. The house, Antonio Modesti 1995 and 1996 was directly building the road Oranienburger recalls, with its six towers located at the wedding-cake style.
Outside there is ample parking, and inside, the visitor is initially populated by a lot Wine shop and a deli surprised. Already here a few tables invite you to linger. If one turns to as a piazza his round, the trail leads to an additional room with rustic wooden tables and in the greatest restaurant. Here is the stone oven in which the famous pizzas are baked.
like on a Piazza goes to every visitor to his own desires and needs. Some just want to quickly drink a cappuccino, others need Italian sausage, cheese and bread for the home. Browsing, they discover between pasta and jam a guide on Tuscany, a bright red kitchen scale or a chic apron - nice gifts for friends.
is managing Modesti us first, before the soul of the Piazza, Signora Rosa Fragnielli. She is the ruler of the house antipasti. In the display case is a wide range of grilled vegetables: chicory, onions, eggplant and zucchini. Also, marinated peppers, stuffed mushrooms, a salad with seafood, delicious little meat balls and a frittata is one of the party. "The recipes are mine," said Rosaria. "I do everything the way I learned it at home in Puglia."
Since she lives alternately in their village of Martina Franca and Piazza Italiana, it has its counterpart at the Preparation of appetizers carefully instructed. Falls the physical absence of Signora Rosa guests at dinner at least not on. "The most important thing is that you love what you do with the product does," she says.
We want to test the much-vaunted order a pizza and focaccia with gorgonzola and bacon Tyrolean Alps. And really, the pizza from the oven tastes excellent. The soil is thin, the dough is crispy and the coating is not too heavy, so you can eat the pieces lightly with the hands. "Each of our two pizza chef makes his own dough if it begins with the film, explains Modesti. This is the alpha and omega of a good pizza.
Peppino We ask for the secret of his pizza dough. "The ingredients are in every pizza the same: flour, yeast, salt, water and a little olive oil," he says. "The rest comes from me, from my heart," the Romans emphasized by the appropriate facial expressions and gestures, so that we would prefer to order us a pizza. But in the kitchen is being prepared for a different dish for us.
As the offer in a marketplace thrives through Piazza Italiana to the season and so there are just seasonal fresh white truffles from Alba. We have served all style with Tagliolini Piemontesi, narrow and thin egg noodles made from durum wheat semolina.
"Truffles can be found with us only in the season and only directly from the Alba truffle paradise," said Modesti. And he is also in the description of his kitchen: "We are cooked with high quality products, simple dishes." To ensure the good quality, he draws on the purchase of products from small manufacturers. When meat is the preference for organic products from a small cooperative from the Darß on the Baltic Sea, which is unfortunately not always possible. Finally, the offer in accordance with the principles of organic agriculture is limited.
that quality is a top priority for Modesti, it is his background guilty. "At home, the sausage was made even more, the meat came from our animals," said the son of a farmer from Abruzzo. He spares no effort today to offer its guests again and again to organize a special treat. "Sometimes I get from the butcher of my confidence from Greve in Chianti meat from Chianina beef," he says. "Then there with us the original Bistecca Fiorentina. With a glass of red wine, this is a strong special treat, "said Modesti on.
Such courts are usually not on the menu. "Our regular customers know this already and always ask the same thing we can recommend them," Massimo says waiter from Naples. The fish dishes are also just as orally in a piazza to learn, as the fresh offer varying daily. We try a meat dish - Osso Buco with Risotto al Zafferano. The veal shank is very tender and the risotto just as he must be: creamy, al dente but still.
The comprehensive wine list is also to find only a fraction of the map. "We have about 1500 different wines," said the host and invites us to a brief visit to the wine cellar. The plants come mainly from Tuscany and Piedmont, but also a small selection of French wines can be seen. The most expensive drop is a Brunello di Montalcino from the year 1955 for an incredible 3500 €. Then a Château Pétrus follows from the year 2000, which costs 2500 €. Who does not want to spend so much money for a wine place, starting at 20.00 euros a good thing. "Of course, the wines by the glass to get," said Modesti.
For him, the Piazza Italiana primarily a family restaurant. "Very popular are our pizza-baking courses for the kids," he says. Even if he can not earn him this is very important. Finally, the children are the customers of tomorrow, "and you can never start early enough, to raise awareness of good products," explains the father of three. But even for the Great Variety is ensured. We find every summer instead of a celebration, attended by producers from Italy and personally offer their specialties for tasting.
Piazza Italiana
Oranienburger
Chaussee 2 16548 Glienicke / Nordbahn
Tel: 030/404 46 13
www.piazza-italiana.net
© Marlies Moser
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