Pizza Pane e Pino
Signature pizza with buffalo mozzarella, rocket, San Daniele cured ham and shaved parmesan. Base made with Altamura flour and a 96-hour rise, baked in the wood-fired oven.
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Dining · Fellbach
Authentic Apulian cuisine and Neapolitan pizza in Fellbach, family-run for over twenty years
Eccellenza Italianacertificata 2026–2027
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The place
In the heart of Fellbach, Trattoria Pane e Pino has preserved the Apulian gastronomic tradition for over twenty years. The Santoro family serves Neapolitan pizza baked in a wood-fired oven, with dough made from Altamura flour and a natural 96-hour rise, alongside regional dishes such as homemade orecchiette and Carbonara di Polipo. Fresh ingredients come directly from Puglia: San Marzano tomatoes, Fior di Latte mozzarella and selected specialties that preserve the authenticity of southern Italian flavours.
The tradition
Trattoria Pane e Pino brings the authenticity of Apulian cuisine to Germany through recipes handed down from generation to generation and a family-run approach spanning over twenty years.
Why you can trust it
Trattoria Pane e Pino 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.
On the menu
Services and features
Signature pizza with buffalo mozzarella, rocket, San Daniele cured ham and shaved parmesan. Base made with Altamura flour and a 96-hour rise, baked in the wood-fired oven.
Tuscan pasta creamed with egg yolk and parmesan-pecorino, prepared with octopus. A reworking of tradition that stands as the trattoria's specialty.
Homemade orecchiette served in an anchovy and turnip greens sauce, presented in the typical Apulian bread according to the traditional recipe of the region.
Mixed salad with Pachino cherry tomatoes, buffalo mozzarella, sun-dried tomatoes, artichokes and shaved parmesan.
Bio-Angus beef carpaccio marinated with Sicilian capers, rocket, Pachino cherry tomatoes, shaved parmesan, quail eggs and Alba truffle oil.
The figures
What visitors say
«Essere all'estero e riuscire a trovare una buona pizza è sempre un piacere. Ottimo impasto e cottura a forno a legna.»
«Un angolo di Puglia autentica a Fellbach! Appena entrati, siamo stati accolti dal caloroso Beppe, il proprietario, la cui simpatia e passione per la cucina pugliese si percepisce immediatamente.»
«Mi è sembrato di essere in una pizzeria in italia, il proprietario ci ha salutati di persona ed ha fatto in modo che le nostre richieste siano esaudite. Ottima pizza con materiali di prima scelta.»
«Siamo capitati in questo locale Made in Italy leggendo le recensioni positive. È esattamente un salto nel nostro Sud Italia! Da provare le loro pizze gourmet e non solo.»
Reviews appear in the language each guest wrote them in.
In the making · The process
The dough for the Neapolitan pizza rests for 96 hours with a natural rise, made with Altamura flour that ensures structure and digestibility. Baking takes place in the wood-fired oven according to Neapolitan tradition.
San Marzano tomatoes, Fior di Latte mozzarella and regional specialties are imported directly from Puglia to preserve the authenticity of flavours and faithfulness to the original recipes.
The orecchiette are made in-house following Apulian tradition, with manual work that respects the timing and gestures of artisanal fresh pasta.
Images
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