Franconia in the pizza sky: Fürth's Zulu is the best pizzeria in Germany!

Franconia in the pizza sky: Fürth's Zulu is the best pizzeria in Germany!

The proud Bavarian gastronomy can look forward to significant success: In the current ranking of the "50 Top Pizza", two Franconian restaurants were awarded. In the first place is Pizza Zulu from Fürth, who not only caught sixth place in an international comparison, but is also traded as the best pizzeria in Germany. For the fifth time in a row, this honor is a big cheers among pizza lovers, such as Infranken reported.

The jury of the respected guides, which is created by culinary experts and pizza experts, praised the pizza Zulu for its authentic Neapolitan pizza. Gaspare Squitieri, the owner, highlights the meaning of the perfect pizza dough, which should be crispy and loose. The mix of high -quality, Italian ingredients and traditional preparation makes Pizza Zulu a hidden jewel of the Franconian gastronomy. The fact that she made it to the best pizzerias in Europe speaks for herself.

A look at the competition

The favor of the jury was also given to other pizzerias. Napizza from Nuremberg asserts itself in 35th place in Europe and is celebrated as the second best pizzeria in Germany. With roots in Naples, Napizza conveys a feeling of the authentic Naples and offers more than just pizza. The Munich Pizzeria Calvello’s and Bottega Ceccarelli from Braunschweig also made it into the list, occupied 38 and 48 or. These pizzerias show that the love of pizza in Germany is widespread and that gastronomy in this country is at a high level.

• Top 10 pizzerias in Europe:
  • 1. Napoli on the road, London, England
  • 2. Baldoria, Madrid, Spain
  • 3. Via Toledo, Vienna, Austria
  • 3. Sartoria Panatieri, Barcelona, ​​Spain
  • 5. 450 Kalò, London, England
  • 6. Pizza Zulu, Fürth, Germany
  • 7. Nnea, Amsterdam, Netherlands
  • 8. Fratelli Figurato, Madrid, Spain
  • 9. Sapori Italiani U Taliana, Bratislava, Slovakia
  • 10. Forno d’Oro, Lisbon, Portugal

The traditional art of Neapolitan pizza

What makes the Neapolitan pizza so special? Originally developed in the 18th century as a simple flatbread with tomatoes, garlic and olive oil, the pizza has since changed into a national symbol of Italy. With the appearance of Mozzarella in the 19th century, the pizza was further refined. Special features are the pronounced cornicione, as well as the use of fresh ingredients that together result in a unique taste experience. The preparation is traditionally carried out in the wood oven, a technology that is still used in Naples and for certified pizzerias worldwide. The Associazione Verace Pizza Napoletana (AVPN) is committed to the preservation of these traditions and promotes the ingredients as well as the preparation of the real Neapolitan pizza, as the specialist page pizza school explains.

The success of the Franconian pizzerias not only shows how well pizza can be prepared, but also how important the cultural heritage is behind this popular dish. The tradition associated with the Neapolitan pizza is lived with passion in Fürth and Nuremberg. Whether authentically neapolitan or creative interpreted, the love of pizza is in full bloom.