Contemporary Sicilian pizza arrives in Berlin: Rasoterra opens in the German capital.
A bold new chapter is beginning in Berlin's culinary scene: Rasoterra, the famous pizzeria chain from Catania, is bringing its “pizza experience” philosophy to the heart of the German capital, specifically to Uhlandstrasse in the western district. Behind the operation is a synergy between two leading figures in Italian-German catering: Karim Yacoubi, a master pizza maker who made his name in Sicily with his innovative pizzerias, and Giacomo Mannucci, a successful Berlin restaurateur already known for formats such as To the Bone and Lo Fūfu.
Back to basics: quality and technique at the heart of it all
But before we get to Berlin, let's take a step back. The centerpiece of the offering at Rasoterra, a restaurant run by Karim in the Catania area, is pizza, elevated here to a true art form. Karim passionately pursues the goal of “returning to his roots,” favoring both artisanal techniques and excellent ingredients. The key lies in the dough, the result of meticulous work. Two types are offered: one for Pizza Contemporanea, which combines type 1 and semi-wholemeal flour, and a second, based on type 0 flour, for Pizza in Pala. Great attention is paid to indirect pre-dough methods such as biga and poolish. Yacoubi defines the resulting pizza as “contemporary” because it breaks away from the tradition of authentic Neapolitan pizza. The result is a soft, crumbly texture that is incredibly light, characterized by a high but never overly pronounced crust.
A gastronomic journey through Sicily and Italian excellence
The Rasoterra concept is based on a rigorous selection of premium ingredients, truly representing “the best of Made in Italy and Made in Sicily.” This commitment begins with the use of Italian and Sicilian grains. The range of ingredients is enriched with specialties from small producers closely linked to the territory (not only regional, but truly local), such as the renowned Sicilian mozzarella, IGP mortadella from Bologna, and flavorful wild boar with truffles.
The Berlin opening: a relaxed atmosphere for the highest quality
Mannucci, backed by his decades of experience in Berlin's gastronomic scene, promises to keep his promise of Sicilian-quality pizza in Germany, to be enjoyed in a convivial setting. “With its simple but excellent cuisine, Rasoterra appeals to anyone who appreciates a relaxed atmosphere and the highest quality food,” says the restaurateur. Prices for a pizza start at €13 and go up depending on the type of topping. In short, the opening of Rasoterra in Berlin is not just the inauguration of a new pizzeria, but the affirmation of a conscious and artisanal approach, where every element, from the dough to the toppings, contributes to creating an authentic taste experience.
As master chef Karim Yacoubi points out, the pizza is the true medium of the concept, whether in Sicily or Berlin: “What arrives at the table is only our pizza: it mediates our relationship with the guest, and it is through the pizza that we want not only to reach the guest, but to stay with them. To remain in their emotions, to remain in their memory.”
