Pizza napoletana
Baked in the wood-fired oven, it shows the perfectly honeycombed rim that comes from a dough left to rest for forty-eight hours. The raw ingredients arrive directly from Italy.
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Dining · Melsungen
Neapolitan pizzeria and Calabrian cuisine in Melsungen
Eccellenza Italianacertificata 2026–2027ID 25864
Read on
The place
Reginella Rosticceria brings the authentic culinary tradition of Calabria to Melsungen. The family, originally from southern Italy, has handed down recipes and artisanal techniques for three generations that make Neapolitan pizza the true star. The dough rests for forty-eight hours before baking in the wood-fired oven, to achieve a perfectly honeycombed rim. Every dish is born from selected Italian ingredients and a passion for good food, in a modern and welcoming setting where Mediterranean hospitality becomes an everyday experience.
At the table
Reginella Rosticceria draws on the culinary memory of a Calabrian family that has kept alive the recipes and techniques of southern Italy for three generations.
Why you can trust it
REGINELLA ROSTICCERIA is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
In the kitchen
Services and features
Baked in the wood-fired oven, it shows the perfectly honeycombed rim that comes from a dough left to rest for forty-eight hours. The raw ingredients arrive directly from Italy.
Made according to traditional Calabrian recipes, it represents the second pillar of the menu. The handmade process respects the time needed to achieve authentic textures and flavours.
These round out the menu with preparations that follow the confectionery tradition of southern Italy, using ingredients selected from Calabria.
The offer includes specialities of Calabrian rosticceria (deli-style rotisserie fare), prepared using artisanal techniques and products from the region of origin.
The figures
What visitors say
«The pizzas are truly excellent, in the best Neapolitan tradition, with a well-honeycombed rim and quality raw ingredients, the desserts too.»
«Very good Neapolitan pizza, very friendly staff and really reasonable prices.»
«A true Italian restaurant! Excellent pizza and pasta, very kind and helpful hosts. Fair prices. Highly recommended!»
«The pizza is something incredible! The staff are super kind and down-to-earth, a classic Italian atmosphere where you feel at home the moment you walk in.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The pizza dough rests for forty-eight hours before baking. This time allows the honeycomb structure and lightness typical of Neapolitan pizza to develop.
Baking takes place in the traditional wood-fired oven, which reaches the temperatures needed to achieve a pizza with the right balance between crispness and softness.
Reginella Rosticceria uses exclusively products selected from Calabria and other Italian regions, guaranteeing the authenticity of every dish.
Recipes and working methods handed down over three generations guide every stage of preparation, from fresh pasta to rosticceria specialities.
