The best street food venues of type "Italian Cuisine" in Dusseldorf
Luciano is from Campania, has competed in numerous contests, and has traveled far and wide to pursue his passion for pizza. Since 2024, the “Ambassador of Neapolitan Pizza” has been proving at his own restaurant on Spichernstraße that dedication really can be tasted.
39 locations, one formula: 72 hours of dough resting, 60 seconds, 485 degrees. Classics like the Margherita or Parma are best jazzed up with creamy burrata. Things get crazy with the “Burned Caesar” or—a bit too hyped on social media—the “Truffle Pasta in a Pizza Bowl.”
A tiny pizzeria in Oberbilk where everything revolves around the food: a communal table, paper plates, no frills. The crust, with its distinctive leopard-spot browning—light, crispy, and not too soft—turns even simple toppings into something special.