LA PIZZERIA Osnabrück
My Way to Napoli
Pizzeria in Osnabrück
Claudio Iglesias works at the pizza oven himself at My Way to Napoli. His restaurant at Heinrichstraße 1B is in Osnabrück’s Wüste district. The pizza follows the Neapolitan style, with a thin, soft centre surrounded by a well-risen rim.
A craft learned in the family
According to his biography in the Associazione Pizzaiuoli Napoletani register, Iglesias began working in his family’s pizzeria at fourteen. His own business initially focused on pizza baked in trays. In 2022, he changed direction towards Neapolitan pizza and pursued further training. The APN lists him as the owner and lead pizza maker.
In May 2026, HASEPOST reported that he had finished eighth among 65 entrants in the German pizza-making championship in Hamburg. Judges assessed work including handling the dough, adding toppings and baking. He kept the dough he brought to the competition cool in a box with ice cubes; the judging panel had eight members.
Galicia meets Naples
The restaurant specifies 48 hours of dough maturation and an oven temperature of 480°C. Galicia pairs Galician octopus and prawns with tomato sauce and Fior di Latte. Maradona combines aubergine, courgette, dried tomatoes and olives with tomato and cheese. Each pizza spends only about 90 seconds in the oven.
Spanish beer Estrella Galicia is among the drinks. Tables can be reserved online. The kitchen accepts orders until half an hour before closing.