Madre Lievito, Adelaide


Madre Lievito, an Italian restaurant in Adelaide, uses a blend of Italian wheat, seawater, and wholegrain flour in its dough. The flour types utilised reflect the original way of milling flour in the past. Because it is less refined and natural, a small percentage of wheat husk remains in the final blend.

They attempt to recreate the classic Neapolitan pizza as it was prior to World War I. During this time, salt was a luxury item that few residents of Naples could buy. Seawater served as a natural substitute for the use of dried salts, and it now helps us to build a richer recipe with more natural minerals like magnesium and calcium. They are able to make a more flavorful dough with almost half the salt concentration of a traditional recipe.

Since Ettore Bertonati moved to Australia from Naples, Italy in 2013, their Lievito Madre, or Mother Dough, has been alive and well. It is alive and changes all the time. A natural ferment takes place between 18°C and 25°C for 36–48 hours. This sourdough starter accomplishes an acid fermentation rather than an alcohol fermentation, which is preferable because it helps our systems digest and assimilate the dough.

* Monday - Tuesday: CLOSED
* Wednesday: 17:30 - 22:00
* Thursday: 12:00 - 15:00 & 17:30 - 22:00
* Friday: 12:00 - 14:30 & 17:30 - 22:00
* Saturday: 17:30 - 22:00
* Sunday: CLOSED

+61-413-776 616

57 Gilbert Street Adelaide, SA, Australia 5000