LA PIZZERIA Köln
Totò e Peppino 2.0
Pizzeria in Köln
Totò e Peppino 2.0 at Severinswall 39 continues the story of a pizzeria previously based on Hansaring. The Falstaff Streetfood Guide 2026 describes the new location as having an outdoor terrace and an electric pizza oven. In the Severinsviertel, outdoor dining is therefore part of a restaurant that also maintains a substantial selection of Neapolitan fried specialities.
Dough and the 2.0 selection
The operator specifies a 48-hour dough rest and a 90-second bake at 480 degrees. San Marzano tomatoes and fior di latte from Campania are among its stated ingredients. The restaurant takes its name from the Italian comedians Totò and Peppino.
Raggio di Sole uses red and yellow Piennolo tomato creams, basil cream and fior di latte. Pizza Totò e Peppino has a buffalo-ricotta-filled crust, topped with courgette cream, pancetta and smoked provola.
Fried dishes before or instead of oven-baked pizza
The Friggitoria includes ricotta-filled courgette flowers and Montanara with tomato sauce and Parmesan. Among the stuffed fried pizzas, Ricotta e Pepe combines buffalo ricotta, pepper and fior di latte. Ricotta e Cicoli includes pork cracklings and smoked provola.
Parmigiana is another starter: aubergines baked with tomato sauce, Parmesan and mozzarella. Table reservations are taken by telephone, including for groups of eight or more.
Floral decoration and gold-coloured details
Inside, white floral decorations surround illuminated lettering. Upholstered benches and chairs sit alongside dark, marble-patterned tables with gold-coloured edges. The domed oven is visible behind a glossy counter with a geometric front.