New pizzeria “Il Piccolo Borgo” opened in Haberhäusle

Biberach has got a new pizzeria: The premises in the “Zum Oberen Haberhäusle” building on Ulmer Strasse have been empty for two years Now Sicilian Emanuele Cimelli has fulfilled a dream and opened her first pizzeria. “Il Piccolo Borgo” is the name of the cozy restaurant, which can be loosely translated as “The little manor house”. “It has always been my dream to open my own pizzeria,” says the 30-year-old chef. He has already put his cooking skills to the test in Biberach: in recent years he has worked in the kitchen of the well-known pizzeria “La Stazione” at the train station.

    A passion for cooking: Emanuele Cimelli does everything himself in his pizzeria, and he pays special attention to the pizza dough.
A passion for cooking: Emanuele Cimelli does everything himself in his pizzeria, and he pays special attention to the pizza dough. (Photo: Tanja Bosch)

It was this job that brought him to Biberach five years ago. “I’m a passionate chef and really enjoyed working there,” says Emanuele Cimelli. “The only reason I left was the chance to have my own restaurant.” He searched for the perfect premises in Biberach for more than a year before coming across the building on Ulmer Strasse. “I fell in love with this house right away.” Hence the name “Il Piccolo Borgo”, which fits well with the pizzeria in the beautiful building.

Original Italian cuisine from southern Italy

After installing a brand new kitchen and some minor renovations in the restaurant, Emanuele Cimelli was finally able to open his pizzeria at the end of May. “Our first day was very good, there was a lot going on and it was a lot of fun.” While it’s obviously a lot more stressful to be your own boss, at the end of the day you know what you’re doing it for. Ever since he was little he has always dreamed of having his own restaurant. He now brings the original Italian cuisine from southern Italy to Biberach in Upper Swabia.

Passionate chef

Already at the age of twelve he saw and worked in various kitchens in his hometown of Catania, a port city on the east coast of Sicily. “I learned from many different chefs and eventually completed my apprenticeship.”

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So already cooked at restaurants in Rome, Milan, Malta, Turin and Bergamo. What is especially important to him in his kitchen in Biberach: All ingredients and products are Italian, “from oil to onions and olives to tomato sauce”. He also makes the pizza dough himself and in the old-fashioned way, just as he learned in Sicily. “There is only one gram of yeast for every 22 kilos of flour,” says Emanuele Cimelli. All pizzas are also available with wholemeal dough and gluten free on request. He also offers a delivery service in the evening between 17.00 and 21.00.

Sicilian desserts could follow

In addition to pizza and pasta, there are also homemade desserts. There is ice cream for dessert, and he also makes ice cream himself in the kitchen. If the restaurant is doing well, he would like to expand the menu to include cakes, tarts and Sicilian sweet specialties in the future. “So my dream goes even further,” says the 30-year-old. But until that happens, he first makes guests typical Italian pasta, pizza, salad and meat and fish dishes.

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