About us

Our story

At Patagônica, we believe that the perfect pizza is born with purpose—not by chance.

Every detail is the result of rigorous training, an artisanal method, and careful ingredient curation.

In 2026, we are proudly certified by the Accademia Nazionale Pizza DOC (Italy)—the 2nd pizzeria in Santa Catarina and the 18th in Brazil to earn this seal. More than a recognition, this certification represents an absolute commitment to the highest standards of contemporary Neapolitan pizza.

Our dough is the result of a true alchemy: we use Italian flour from Neapolitan mills, developed for long fermentations, which deliver lightness, digestibility, and depth of flavor. The tomatoes, also from Naples, bring the perfect balance between sweetness and acidity—thanks to the rich volcanic soil.

Under the guidance of DOC pizzaiolo and instructor Samuel (Samuca), certified since 2025, we blend European tradition with the identity of our land—creating a unique signature: authentic, balanced, and memorable.

For us, DOC certification is not a finish line, but the start of a journey.

Each pizza we serve is an expression of an uncompromising commitment to excellence.

ORDER TO TAKE HOME?

Before sending the “Hi” on our WhatsApp, turn your home oven to MAXIMUM.

The Patagônica “Secret”: as soon as the pizza arrives, take it out of the box and place it directly on the rack (or hot stone) for just 2 minutes.

The Magic: intense heat brings back the “crackle” of the crust edge, the airy alveoli, and melts the cheese again.

✂️ Why does it come WHOLE? A champion pizza can’t be cut before it’s time! Cutting makes the pizza “bleed” heat and moisture. We send it whole to protect the juiciness and ensure that, after the oven shock, you get the perfect slice: crisp outside, a cloud inside.

Golden Tip: in winter, this ritual is mandatory. You’re not just heating it up—you’re finishing a work of art in your own kitchen.