Delizie D'Italia

Evolved from a salumeria, the trattoria on Kollwitzstraße has not had a fixed menu since 2001: dishes are presented on a blackboard carried to the table and change regularly. Tagliatelle, ravioli, and tagliolini are homemade, and truffle is the signature of the house. There's no pizza, but there's grilled fish and wine from Piedmont to Sicily.

Delizie D’Italia on Kollwitzstraße: grown from a Salumeria

Delizie D’Italia has been located on Kollwitzstraße in Prenzlauer Berg since 2001, about 160 meters from the Husemannstraße tram stop and thus in the Kollwitzkiez. The establishment started as a Salumeria, meaning a pure delicatessen, and this origin is still visible today: many items served can also be taken away. The business is run by Cervino GmbH with managing director Rita Scarano, and the family themselves are present, which guests regularly describe as the real difference. The brick walls are adorned with wine bottles, and candles light the tables. You’ll search in vain for pizza here, and that’s not an oversight, but a deliberate stance. In summer, the outdoor seats are the most coveted; indoors, it gets crowded and loud on busy evenings, which apparently doesn’t bother most guests. Dogs are allowed inside, and parking is available on the street. The fact that the establishment has been in the same hands for over two decades is evident from how many guests are greeted by name.

A blackboard instead of a menu, truffles and homemade pasta

The specialty is not on paper, but on a blackboard that the service carries to the table. There is no fixed menu; the dishes change with what is fresh and available. The pasta, however, is reliable, as tagliatelle, ravioli, and tagliolini are made in-house: the tagliatelle, for example, with lamb ragout; the ravioli filled with ricotta and chestnuts; the tagliolini with truffle, which at Delizie D’Italia is something like the signature of the house. In addition, there are classics that have disappeared from menus elsewhere, such as veal liver in butter and sage or veal involtini with bresaola and truffle in chestnut cream sauce. Fish comes from the grill, sea bass, dorade, and salmon, along with Insalata Frutti di Mare. The wines, as the house itself states, come from Piedmont to Sicily, and the selection is praised by guests as often as the pasta. The establishment does not publish prices; they are listed with the dishes on the blackboard. For off-site celebrations, three- and four-course menus are available, including service staff, delivered to your home, office, or event location.