Barmalini is a very small, 48-seat, highly specialized Italian restaurant that serves only pizza. It was opened by the owners of the Kofemaniya network at 82 Sadovnicheskaya St., Building 2, through the wall from their local network cafe. Of the twenty-four types of pizza in the restaurant, six are classic (Margarita, Quattro Formagi, etc.), thirteen are made according to local pizza recipes (however, they do not differ much from classical ones), two are served on black the test and three were invented by the Italian chef, with whom the owners of the establishment are friends. Pizzaiolo is Roman Klimentov, who went through a cooking school in Italy.
“I have been doing pizza for about seven years, maybe a little longer. In Italy, I interned in a restaurant in Sorrento with a famous chef who is practiced by chefs from all over the world. He really studies everything from Japanese to Russian. He showed me the technology I cooked dough, introduced Italian products: tomatoes I used, cheese, herbs. Italian cuisine is quite different depending on the region: they cook differently in the northern and southern regions. In Sorrento, for example, there are more tomato pizzas, they have less cheese, in the north - on the contrary. But the dough is equally thin everywhere.
To get closer to the taste of the real Italian pizza, which would not give out its Russian origin, we bought a special wood-burning stove weighing two and a half tons and delivered it to Russia. It cooks like traditional stone wood-burning stoves, which have been standing in restaurants in Italy for a long time, but more modern and technological - there is a rotating mechanism inside that allows you to distribute heat evenly on pizza. Also, almost all the products from which we prepare are brought from Italy. Pizza in Barmalini is not a variation on the theme of the classics, but the real traditional Italian pizza. "
Barmalini uses a modern oven to make pizza, working like a traditional Italian stone-fired wood stove. The only thing is that there is a mechanism inside that twists pizza, which allows you to evenly distribute the heat over the dough. The temperature in the oven is more than 300 degrees, so pizza is cooked very quickly, literally in 3 minutes.
Coarse flour is added to pizza dough here - this makes the dish healthier. Water for the test is used only mineral. Tomatoes for the preparation of all pizzas are Italian, Pilati varieties: their size is ideal, according to Roman Klimentov pizza. Basically, all the products from which are prepared in pizzerias are Italian. The exception is the arugula of the local Moscow farmer, but only during the season - in summer and autumn.
An important point: in Barmalini you can collect pizza for yourself, that is, ask to add something to an existing menu position or, conversely, remove something that you don’t like or don't like, for example, during fasting. Thus, half the pizzas in the restaurant easily become vegetarian.
You can watch the work of pizza makers in Barmalini sitting at any of the tables: the kitchen in the pizzeria is openPizzaiolo Barmalini, Roman Clement, tosses pizza dough to roll it to sizeOn a pizza base, tomato sauce is evenly distributedPizza goes to the wood oven for literally 3 minutesParma is stacked on top of the pizza, it is not baked with all the pizzaParma is stacked on top of the pizza, it is not baked with all the pizzaQuattro Mare Black PizzaCalzone ApertoMexican spicy pizza, cooked without meat - you can add some ingredients to your taste in any Barmalini pizza or, conversely, remove
THREE PIZZAS FROMITALIAN CHEF - ETHORE FERRY
Ingredients: tomatoes, mozzarella, sausages, bacon, prosciutto cotto and Parma ham
Ingredients: tomatoes, mozzarella, spicy salami, olives, artichokes, prosciutto cotto, sausages, lamb, quail eggs
This pizza weighs 600 grams, it is the largest on the menu and is considered masculine due to size and composition.
Pizza di etttore,370/530 rubles
Ingredients: tomatoes, fresh tomatoes, tiger shrimps, mozzarella, shiitake mushrooms
TWO BLACK PIZZAS
"Black Pearl", 550/750 rubles
Ingredients: tomatoes, mozzarella, fresh tomatoes, sea bass, shrimp, flying fish roe
Black dough is obtained due to the addition of cuttlefish ink. Due to the specific fishy flavor, “black” pizza is made only with seafood.
Quattro Mare, 450/630 rubles
Ingredients: tomatoes, mozzarella, tuna, salmon, shrimp, sea cocktail of mussels, octopus and squid, garlic
Quattro Mare is a classic Italian pizza divided into four parts with different fillings, usually it is made on white dough.
EIGHT PIZZA FROM PIZZAJOLO ROMAN KLIMENTOV
Fitness Pizza, 450/610 rubles
Ingredients: bresaola, grana pada cheese and arugula
This pizza has few calories, hence the name. In fact, it’s just focaccia, on which bresaola, almost dry meat and arugula are laid. Topped with cheese grana padano.
Mexican Hot Pizza, 370/490 rubles
Ingredients: tomatoes, Mexican sauce, mozzarella, bacon, fresh tomatoes, tabasco, oregano
This is a rather spicy pizza, because Tabasco (literally a drop) and Mexican sauce (sugar, cayenne pepper, black pepper) are added to it. After cooking, pizza is sprinkled with oregano.
Pepperoni, 370/510 rubles
Ingredients: tomatoes, mozzarella and salami "Milano"
Pizza Yola, 370/510 rubles
Ingredients: tomatoes, mozzarella, cherry tomatoes, sprinkled with ground anchovies
An interesting ingredient in pizza is dried anchovies. Anchovies in salt are sent from Italy. Here in the kitchen they are washed, cleaned, dried and then ground. They look like spices, but the taste is real salted fish.
Fungi, 370/510 rubles
Ingredients: mushroom mix, garlic, herbs, bacon, tomatoes and mozzarella
Fungi translates as "mushrooms", so this pizza is mushroom.
"Bianca" white "pizza", 370/530 rubles
Ingredients: bacon, ambrosi mozzarella, green onions, egg yolk and truffle oil
This pizza is called so because it is cooked without tomatoes. Truffle oil is an interesting ingredient here; it is often used in Italy for making pizza. This oil is expensive and has a specific smell.
Carbonara, 370/490 rubles
Ingredients: mozzarella, ham and bacon with carbonara sauce, parsley
This pizza is inspired by the pasta of the same name. Its base is prepared in the same way - from bacon and ham and with carbonara sauce.
"Multi-remotes", 370/510 rubles
Ingredients: prosciutto cotto, pineapple and ricotta sauce
Pretty popular pizza with different names. The only difference between this is the use not of tomato sauce, but of ricotta curd cream sauce. Pineapple here is America's clear influence.
- Margarita - 250/350 rubles
- With Parma ham and arugula - 510/630 rubles
- Quattro formagi “four cheeses”: mozzarella, gorgonzola, grana padano cheese, taleggio, tomatoes - 290/450 rubles
- Prosciutto fungi (tomatoes, mozzarella, prosciutto cotto and fresh champignons) - 350/490 rubles
- Caprichesa (tomatoes, mozzarella, prosciutto cotto, fresh champignons, artichokes, olives) - 370/550 rubles
- A la Mama (tomatoes, mozzarella, spinach, soft ricotta cheese and quail eggs) - 370/490 rubles
- Quattro stagione (tomatoes, mozzarella, prosciutto cotto, mushrooms, artichokes, bell peppers) - 350/490 rubles
- Campania (tomatoes, mozzarella, Parma ham, porcini mushrooms and sausages) - 490/690 rubles
- Calzone (ham, mushrooms, artichokes) - 490 rubles
- Calzone aperto (tomatoes, mozzarella, village eggs, Parma ham and arugula) - 530 rubles
- Salcinboka, Neapolitan hot cake (koppa / salmon and mascarpone / tuna, tomatoes and red onion) - 350/390 rubles