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A tree grows through the center of this casual pizzeria in downtown Atibaia, which sets the mood before the food even arrives. The dough ferments for two days, producing a crust that's light, airy, and properly blistered at the edges. One pie hides a whole burrata in the middle; another pairs prosciutto crudo with arugula and a drizzle of honey. 50 Top Pizza Latin America lists it among its Excellent Pizzerias.
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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Inês Pereira
“The Inês Pereira, with burrata in the center, is creamy and well-balanced.”
50 Top Pizza -
Caso Perdido
“The "Caso Perdido", with arugula, prosciutto crudo, and honey, plays on successful sweet-savory contrasts, maintaining a good overall lightness.”
50 Top Pizza -
Caprese with burrata
“a well-executed Caprese with burrata, enriched with a honey and mustard sauce”
50 Top Pizza
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