Berberè pizzeria- bookmagazine



bookmagazine / editorial project

Client
This editorial project was inspired by the Aloe brothers from Berberè, one of Italy’s best pizzerias, under the editorial direction of Martina Liverani, journalist, creator and director of Dispensa, a publication launched in 2013 and winner of several international awards.
While the main goal is to talk about all that revolves around the pizza culture, it’s also a young and colorful guide to explore the modern soul of Italian urban centers.

Challenge
The challenge was to create a cult item for pizza lovers who live in today's urban areas. The client requested a young, trendy, colorful editorial product with an artistic touch that could showcase the text content in an impactful way (interviews, in-depth analyses, history articles). 

Our solution
We worked on the magazine as a brand, creating a unique identity and color palette with different contrasting photographic and graphic styles in both black and white and color. Features include sans serif fonts, illustrations and frequent references to the brand identity of Berberè, the promoter of the project.

The choice of paper and page layout conveys the brand's key elements - artisan quality, care and pop style.
Merchandise
By playing with typographical elements and illustrations, our graphic work for the magazine also gave rise to matching merchandise ranging from shopping bags and t-shirts to pins and social stickers.
Client - Berberè pizzeria
Executive Creative Director, Project & Marketing Manager - Samantha Cavicchi 
Senior Copywriter, Marketing Assistant - Elisa Coco
Editorial direction - Martina Liverani
Cover Illustrator - Andrea Aureli
Graphic layout, Designer, Illustrator - Piero Selva
Digital PR -  Brunella La Vecchia - Francesca Bartoli
Bologna's book magazine photo shooting: Roberto Taddeo, Gloria Soverini, Alessandro Ruggeri
Event photo shooting: Francesca Sara Cauli.

Year - 2018
Berberè pizzeria- bookmagazine
Published:

Berberè pizzeria- bookmagazine

Berberè pizzeria was founded in 2010 with the mission of serving delicious artisan pizza made only with live sourdough, easily digestible and wit Read More

Published: