The best street food venues of type "Italian Cuisine" in Switzerland
Napulé restaurants have been bringing a touch of southern Italy to Switzerland for years. The Neapolitan pizzas are left to rest for at least 48 hours, making them particularly light and airy. The toppings are just as delicious, as only the best ingredients are used on these pizzas.
At Pizzeria Alba, we only use sourdough made from original Swiss wheat. The toppings are also of the highest quality: The raw milk mozzarella is made in-house and the passata comes from Sicily. The result: a delicious and wholesome pizza.
The concept is simple: there are three different pizzas, salad, antipasti and a few desserts. The menu always includes the classic margherita and the vegan marinara, plus a changing seasonal speciality. Because the pizza is very good, you don't need more to be happy!
A trendy interior, a hip crowd and, above all, really good pizza - Disco Pizza has it all. The crew here specialises in two different styles of pizza: classic Neapolitan with fluffy dough and Detroit-style, a crispy sheet pizza.
A trendy interior, a hip crowd and, above all, really good pizza - Disco Pizza has it all. The crew here specialises in two different styles of pizza: classic Neapolitan with fluffy dough and Detroit-style, a crispy sheet pizza.
It's not just the pizza oven that's golden at Napulè Netstal - the authentic Neapolitan pizza made from fresh ingredients also deserves a gold medal. Warm service and Italian flair turn every visit into a short holiday.
Mezzo is fresh ravioli from Squadra Violi and Neapolitan pizza from Tobias Gottwald - depending on the mood and season. Mainly Demeter and organic products from the region are used. A contemporary overall package served in a cosy, urban ambience.
Airy pizzas are baked in this dark green retro food trailer. Edite and Tony Amoroso use only the best products and Swiss flour for the preparation. The dough ferments for a long time, making it easier to digest. By the way: there are extremely creative vegan pizzas here.
Napulé restaurants have been bringing a touch of southern Italy to Switzerland for years. The Neapolitan pizzas are left to rest for at least 48 hours, making them particularly light and airy. The toppings are just as delicious, as only the best ingredients are used on these pizzas.
Napulé restaurants have been bringing a touch of southern Italy to Switzerland for years. The Neapolitan pizzas are left to rest for at least 48 hours, making them particularly light and airy. The toppings are just as delicious, as only the best ingredients are used on these pizzas.
Napolicious in Basel brings authentic Neapolitan cuisine directly to the street: delicious pizzas, pizza fritta and panuozzi, as the filled pizza dough rolls are called, are created with long-matured dough, selected ingredients and craftsmanship.
The inspiration for this pizza al taglio take-away comes from a small village in Lombardy, where Rosanna's bottega used to be. The butegar dough is left to ferment for at least 72 hours, making it particularly easily digestible. It is topped with selected ingredients from Switzerland and Italy.
Whether in the restaurant itself, as a take-away or delivered directly to your home thanks to its own courier service, L'Artista's dishes are simply always right. Here they cook and bake with a lot of heart and Italian flair. And it's not just the pizza that shows!
Whether at the aff in Affoltern, at the campsite on Lake Zug or at the Freiruum in Zug, the pizza from this carefully restored Saurer truck is always worth a stop. It is Neapolitan-inspired, with fluffy dough and a variety of top-quality toppings.
Lora is more than just a railway station buffet. Here you can get pizza Napoletana with long dough as well as other Mediterranean dishes, salads and more. There are also creative cocktails and selected non-alcoholic drinks. So it's not just worth a visit for travellers passing through!
Delicious Neapolitan-style pizza is available at Pizzeria Arcade not far from Wiedikon railway station. In addition to the usual classics such as margherita, marinara and prosciutto e funghi, there are speciality pizzas that are well worth trying - with meatballs, for example!
Gabriele has been travelling with his food truck for ten years. He buys the organic ingredients for his delicious pasta dishes directly from local farmers. Naturally, everything is made by hand, with lots of love and an eye for detail.
Pastardo serves homemade pasta straight from the iconic Pastamobile - a Piaggio Ape with kitchen and sales counter. The selection of pasta shapes is just as large as the sauces, which are lovingly made according to traditional recipes. There is something for every taste.
The Paninoteca in the centre of Niederdorf is cult. Owner Vincenzo not only serves authentic Italian espresso, but above all panini in every conceivable flavour. The prices are fair, the service couldn't be more friendly and there's always time for a chat.
Big Charlie serves fantastic specialities from Apulia. They serve puccie, filled flatbreads, or panzerotti, deep-fried dumplings with fillings such as mozzarella and tomato or salsiccia. Another favourite is the sweet panzerotto with rich Nutella.