"Pizza" Street Food Restaurants in Baden-Wuerttemberg
For some Stuttgart locals, the best pizza in town is served nowhere else but here. Chef Nico Zingariello relies on classic ingredients - from fior di latte to SAVOURY salami and tuna - and knows that the dark bubbles on the pizza crust are a sign of quality.
Michelangelo Giuliano and his team prepare the pizza in true Neapolitan style. Up to 48 hours of dough maturing and a high baking temperature make Golosa and Capricciosa unmistakably fluffy. Attention: The "Dolce Inferno" pizza is aptly named!
Sandra Haizmann and Abdelaziz Kerdoud specialise in the Italian version of sourdough - as the name of the shop suggests. The pizzas they prepare at Südheimer Platz are sometimes classic (margherita), sometimes modern (smoked trout and wild garlic pesto).
Hardcore fans buy an Italo disco shirt (available in various sizes). Everyone else tries their hand at garlic and olive oil spaghetti or salami pizza first. It's great that tomato sauce can also look yellow here and pasta from the Parmesan loaf makes an impression.
Cool instead of normal and focused instead of overflowing. The gourmet pizzeria focuses on a few exceptional drinks, such as the "Capri Spritz," and on pizzas with toppings that change with the seasons. Why not try crayfish, yarrow or Manchego? For the super hungry: the half-metre pizza.
The "best & first innovative pizza in Stuttgart" advertises itself with a special dough that contains organic ingredients and Italian flours. But the toppings are not bad either: sometimes mozzarella and pistachio powder, sometimes gorgonzola and saffron.
Italian cuisine with a broad smile. The owners Giovanni Basile, Vittorio Bellusci and Giovanni Troiano have made a name for themselves with their pizzas. Homemade gnocchi, fish and desserts à la panna cotta are not to be sneezed at either. Topped off with a grappa from Piedmont!