Fermenti

Classics from the small Italian restaurant opposite the Musik und Kongresshalle Lübeck include Pizza Hansi with pork cheek and potatoes or Pizza Marta with mushrooms, parmesan and truffle oil. The pizza dough from FERMENTI is made from high-quality spelt flour and sourdough and is left to rest for up to 72 hours at 4 °C. This makes it particularly digestible. For beer connoisseurs, a selection of high-quality Italian strong beers is offered to accompany the pizza, as is customary in Italy. The Italian antipasti and pasta are highly recommended.