Spaccaforno: The Excellence of Neapolitan Pizza in hamburg

Spaccaforno is a pizzeria concept founded by Corrado Falco, who arrived in Germany 23 years ago, opening Gallo Nero, one of the most renowned Italian restaurants in Hamburg. Inaugurated in 2018 and now managed by his daughter Nina, Spaccaforno specialises in Neapolitan style pizza and owes its name to Corrado’s Sicilian hometown, Ispica, historically known as Spaccaforno.

Today, with three pizzerias, Spaccaforno ranks among the Excellent pizzerias in 50 Top Pizza Europe and is one of the best pizzerias in Hamburg. The restaurant stands out for its premium quality ingredients, most of which are sourced directly from Italy, including the heat of Neapolis oven, chosen for their locations.

Natalia, the young pizza chef who moved from Italy, manages Spaccaforno locations with her partner. We had the chance to interview her to unveil the secrets behind this successful business. “Our idea is to bring Neapolitan pizza to Hamburg, importing the finest ingredients, including the heat of Neapolis oven. We make around 250 pizzas per day during the week and 350 on weekends. Additionally, in the pizza shop near the airport, we also offer pasta dishes.”

The location she manages, in one of Hamburg’s richest areas, is a cozy gem with seating for 20 guests, while the central and airport pizza shops can accommodate 60 guests each. Despite the limited space, Neapolis seamlessly integrates into the design, and thanks to its performance, the more compact location manages to produce the highest number of pizzas.

When asked why she chose the Neapolis oven, Natalia replied, “I previously worked with wood-burning and gas ovens, and I was somewhat worried about switching to an electric oven. Initially, it was Neapolis‘ iconic design that caught our attention,” she explained. “Then, my partner tried it at a fair, and we discovered that Neapolis makes the pizza maker job easier, thanks to its precise temperature control. We fell in love with it!”

“In addition to its user-friendliness, we appreciate its high productivity the most. We benefit from having an oven that reaches the desired temperature within an hour once it’s turned on. We bake between 440 °C and 450 °C for a maximum of one and a half minutes. Our pizza must be perfectly crispy, not overly toasted, and thanks to Neapolis, and its temperature consistency, we always achieve top results.”

Among Spaccaforno‘s best-sellers is the Diavola, with organic tomatoes and mozzarella directly from Naples, Calabrese salami, and Fior d’Agerola provola. The pizzeria offers both classic traditional pizzas with Italian products, including vegetables, as well as special pizzas that change based on the month and seasonal ingredients.

Spaccaforno has become the meeting place for Neapolitan pizza lovers in Hamburg. Thanks to the Neapolis oven, tradition harmonises with technological innovation, taking diners on a journey through the culture and authenticity of Italian cuisine.