In Largo do Romal, in downtown Coimbra, Madre Pizzeria was born. A project that chooses to slow down. Here, pizza is made with time, natural fermentation and careful attention to detail, following an approach that values the base, the process and everything that should not be rushed.
Madre grew from a simple desire: to eat good naturally fermented pizza, made with time and without shortcuts. Behind the project are four longtime friends, Tomás, Adriana, Nathália and Jéssica, who had already shared other paths in the restaurant world and decided to create, together, a place where pizza is thought through from its very origins. A passion for natural fermentation, combined with the feeling that this approach was still rare in Coimbra, became the starting point.
The name carries that idea. “Madre” refers to the mother dough, to origin and to where everything begins. But it also evokes comfort, home and food made with time and care — values that are reflected both in the kitchen and in the atmosphere of the space.
At Madre, the base is taken seriously. The dough is made from a blend of four flours, Italian and Portuguese, designed to create a light, flavourful pizza with its own identity. The ingredients follow the same philosophy, carefully selected and respected for their flavour and character, with a special focus on Italian cheeses and cured meats. The idea is simple: when the base is good, there is no need to complicate.
The simplest pizzas hold a special place. At first glance, they may seem basic, but they are the ones where everything has to be just right: the dough, the sauce and the oven. For the team, it is this simplicity, with less excess, more balance and plenty of flavour, that best represents Madre. Among the favourites is the mushroom pizza, featuring a sauce made from the mushrooms themselves, smoked mozzarella and a mix of different varieties, always with the intention of adding a wild note that brings depth to the flavour.
The choice of Largo do Romal was no coincidence. For the team, downtown Coimbra remains the soul of the city, even if it is often overlooked. Madre also comes with the desire to help bring life back to the square, supporting local commerce and creating a meeting point in a place full of potential.
More than a pizzeria, Madre aims to be a place where people feel good. The atmosphere is relaxed and unpretentious, yet attentive to detail. A place to share, laugh, repeat and return, where you leave full and already wanting to come back.
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