The PIZZAMACHER trattoria in the heart of Hamburg

Before “PIZZAMACHER” was created, our culinary creative mind, Roberto Venturino, discovered his love for dough just over 18 years ago. His fascination for the seemingly simple but very complex recipe, with the few but selected ingredients, creates a pizza dough that is incomparable. Another decisive point for our high-quality dough is the 72 hours fermentation time, which gives our dough the necessary rest to then rise to top form in the pizza oven.

With us, nothing beats traditional Italian craftsmanship 🧡. With honest and fresh products from Italy, our kitchen becomes something very special 🇮🇹, always following the motto: We don't cook anything that our nun wouldn't cook. 🤌🏼 #ganzeinfach