Capperi

The story

Capperi Pizza in Bordeaux | Natural Leaven & Ancient Grains

The Sourdough Foundation and Sicilian Roots

At Capperi in Bordeaux, the kitchen centers on naturally fermented Italian pizza dough that honors both Sicilian tradition and local terroir. Founder Bartolo Calderone opened this Saint Pierre neighborhood spot in February 2015. He practices long fermentation and promotes responsible milling. His literary background and olive oil heritage shaped a kitchen where patience replaces shortcuts, a disciplined approach that recently earned placement on the Le Fooding list.

Stone-Milled Grain and Daily Levain Care

The restaurant operates as a teaching space for aspiring pizza makers through the EPPN school, which Calderone established in 2019. Organic flour arrives ground at the mill from an ancient grain farm in Lot-et-Garonne. The starter culture requires daily feeding to maintain equilibrium. This method transforms basic ingredients into crusts with precise texture and complex acidity. The kitchen also maintains active membership with Slow Food to protect regional biodiversity.

Sunday Service and Signature Bakes

Guests gather on weekends when the dining room hosts eight seated patrons alongside a takeout window. The menu features the Fattoria, a four-cheese combination resting on tomato jam. Another signature pizza bake, the Pistacchio, layers saffron carrot coulis with crushed nuts. A single house-made tiramisu closes the meal without unnecessary sweetness. The limited seating schedule keeps production focused and waste minimal.