LA PIZZERIA Hamburg
Spezzagrano
Pizzeria in Hamburg
Spezzagrano at Fuhlsbüttler Straße 300 combines Neapolitan pizza with its own bakery. Opened in 2020, the family restaurant is run by Martin and Deni Sadirov together with Lyubov Pavlenko. Sourdough loaves and focaccia are baked in-house; panettone is part of the seasonal festive baking.
Bread at the centre of the meal
The filled pizza bread here is called panuozzo. Bologna comes with stracciata, pistachio pesto, mortadella, date tomatoes and basil. The menu dated July 2026 also lists zeppoline: fried dough balls with tomato sauce, Parmesan and herbs.
Pizza Spezzagrano brings together fior di latte, ricotta, pesto and red and yellow date tomatoes. Violetta features beetroot, goat’s cheese and roasted hazelnuts.
Homemade sausage and sourdough
The kitchen makes its own salsiccia and uses a mild wheat sourdough for pizza, rested at least overnight. Ingredients sourced from specialist producers include Sant’Ilario ham and anchovies from Balistreri. Martin Sadirov trained as a chef in Italy.
Monday is for the tasting menu
According to the restaurant, Monday evenings are reserved for a tasting menu. Choose another evening if you want to order individual dishes from the regular menu. Parties of six or more are asked to enquire directly by telephone or email. For same-day reservations, the website accepts lunch bookings until 11.30am and dinner bookings until 6.30pm.
The restaurant also has a small retail selection of specialities from Italian artisan producers and family businesses, intended for customers to take home or give as presents.