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Wood-fired Neapolitan-style pizza in Porto Alegre, where the founder runs the oven himself and treats dough leavening with the seriousness some people reserve for sourdough manifestos. The crust is light and airy with just enough char, and the Margherita is the kind of simple thing that takes years to get right. Service moves at its own unhurried pace, which either drives you mad or feels like the whole point, depending on your evening.
The awards strongest first
- 50 Top Pizza 50 Top Pizza Latin America Excellent Pizzerias
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Margherita
“A must-try is the classic Margherita with balanced tomato, mozzarella in the right amounts, good oil for a harmonious slice.”
50 Top Pizza
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