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Young, fruity white wine (moscato). It pairs with any flavor; it is the variety developed by Embrapa Uva e Vinho in Bento and that adapted very well to the Serra GaĂșcha region, an inheritance from our ancestors.
1/2 Calabrese + 1/2 Margherita - With local consumption, you get a Lorena wine
Bordes with a 4-cheese filling covered with edible gold. The flavor that earned our award was a reinterpretation of the Margherita (but you can choose two flavors): mozzarella cheese, basil (whenever possible, Napoletano basil from Naples), fresh oregano, and Italian pelati tomato whenever possible San Marzano. Dough with 169 hours of maturation, Napoletana flour with 26% protein, 80% hydrationârecipe learned from World Champion Daniele Gagliotta! Note: Surprise gift at the end. Dough with 169 hours of maturation, Napoletana flour with 26% protein, 80% hydrationârecipe learned from World Champion Daniele Gagliotta! Note: Surprise gift at the end.
Mozzarella, provolone, brie, gorgonzola, aged Parmesan or pecorino cheese, basil (whenever possible Basilico di Napoli), fresh oregano, Italian pelati tomato whenever possible San Marzano Dough with 169 hours of maturation, Neapolitan flour with 26% protein, 80% hydration; the recipe we learned from World Champion Daniele Gagliotta!
Signature flavor: smoked ribs made by PatagĂŽnica artisanally (6h), cheese, basil (whenever possible, Basilico di Napoli), fresh oregano, and Italian pelati tomato whenever possible San Marzano. Dough with 169 hours of maturation, Neapolitan flour with 26% protein and 80% hydrationârecipe learned from World Champion Daniele Gagliotta!
Italian Parma (12 months of curing), fig, mozzarella cheese, basil (whenever possible, Basilico di Napoli), fresh oregano, Italian pelati tomato whenever possible San Marzano Dough with 169 hours of maturation, Napoletana Flour with 26% protein, 80% hydration. Recipe learned from World Champion Daniele Gagliotta!
Mozzarella, gorgonzola (milder bĂ©chamel), walnuts, JataĂ honey, basil (if possible always use Genovese basil), fresh oregano, Italian pelati tomatoes whenever possible San Marzano Dough with 169 hours of maturation, âFarina Napoletanaâ with 26% protein, 80% hydration. Recipe learned from World Champion Daniele Gagliotta!
Bacon and fresh mushrooms
- EVERY WEEK, A FLAVOR BEING TESTED - CHECK AVAILABILITY Turka pepper, no heat, fior di latte cheese, basil (whenever possible, Basilico di Napoli), fresh oregano Dough with 169 hours of maturation, Napoletana flour with 26% protein, 80% hydration; the recipe is one we learned from World Champion Daniele Gagliotta!
Artichokes from Italy, mushrooms, loin, olives, basil (whenever possible Basilico di Napoli), fresh oregano Dough with 169 hours of maturation, Napoletana flour with 26% protein, 80% hydrationârecipe we learned from World Champion Daniele Gagliotta!
- A DIFFERENT FLAVOR IS TESTED EVERY WEEK - CHECK AVAILABILITY Blumenau sausage, mushrooms, jatai honey, mozzarella cheese, basil (whenever possible, Basilico di Napoli), fresh oregano, Italian pelati tomato whenever possible San Marzano Dough with 169 hours of maturation, Napoletana flour with 26% protein, 80% hydration. Recipe we learned from World Champion Daniele Gagliotta!
Pepperoni, cheese, basil (when possible, Naples Basil), fresh oregano, Italian pelati tomatoes whenever possible San Marzano. Dough with 169 hours of maturation, Napoletana flour with 26% protein, 80% hydration. Recipe we learned from World Champion Daniele Gagliotta!
Calabrese salami, cheese, basil (where possible, Naples basil), fresh oregano, Italian pelati tomato whenever possible San Marzano. Dough with 169 hours of maturation, Neapolitan flour with 26% protein, 80% hydration; the recipe we learned from World Champion Daniele Gagliotta!
Bacon, corn, cheese, basil (where possible, Neapolitan basil), fresh oregano, Italian pelati tomatoes whenever possible San Marzano. Dough with 169 hours of maturation, Napoletana flour with 26% protein, 80% hydration. A recipe we learned from World Champion Daniele Gagliotta!
Cherry tomato marinated in our house seasoning (2024 South American champion flavor), cheese, basil (whenever possible, Napoli basil) and fresh oregano. Italian pelati tomatoes whenever possible San Marzano. Dough matured for 169 hours, Napoletana flour with 26% protein, 80% hydration dough. Recipe learned from the World Champion Daniele Gagliota.
Fresh mushrooms (so sometimes we donât have them on the menu), cheese, basil (whenever possible, Neapolitan basil), fresh oregano, Italian pelati tomatoes whenever possible San Marzano. Dough with 169 hours of maturation, Neapolitan flour with 26% protein, 80% hydrationâthe recipe we learned from World Champion Daniele Gagliotta!
Artisanal smoked pork loin, mozzarella cheese, basil (whenever possible, Napoletano basil), fresh oregano, and Italian pelati tomatoes whenever possible San Marzano. Dough with 169 hours of maturation, Napoletana flour with 26% protein, 80% hydrationâthe recipe we learned from World Champion Daniele Gagliotta!
A pasta style reminiscent of New York-style pizza. Baked at a lower temperature for longer, which helps the dough turn crisp, so itâs meant to be eaten by hand. Any pizza flavor can be made in this style. The price is the same as the chosen flavor. Check the availability of the dough. Dough aged for 169 hours, Neapolitan flour with 26% protein, 80% hydration; a recipe we learned from World Champion Daniele Gagliotta!
A reinterpretation of the traditional hot dog from the Pampa region. Normally, the sausage is a frankfurter made with beef and pork, but since we donât have access to that here, we use a calabresa sausage (about 40 cm). Bacon, mozzarella cheese, basil (whenever possible, basil from Naples), fresh oregano, and Italian pelati tomato (whenever possible San Marzano). Dough with 169 hours of maturation. Napoletana flour with 26% protein and 80% hydration. Recipe learned from World Champion Daniele Gagliotta!
ANY FLAVOR OF PIZZA CAN BE MADE LIKE THIS â THE TIP AMOUNT OR THE FLAVOR YOU CHOOSE. THE MOST ORDERED ARE RIBS AND MORTADELLA. THE PIZZA DOUGH IS BAKED IN THE OVEN IN A CALZONE STYLE. FOR THOSE WHO ENJOY THE DOUGH, IT IS A WORK OF ART: mozzarella cheese, basil (whenever possible, Basilico di Napoli), fresh oregano, and Italian pelati tomatoâwhenever possible, San Marzano. Dough aged for 169 hours, Neapolitan flour with 26% protein, 80% hydration. A recipe we learned from World Champion Daniele Gagliotta!
White chocolate, blackberry sauce with organic blackberries. Dough with 169 hours of maturation, Napoletana flour with 26% protein, 80% hydration. Recipe learned from World Champion Daniele Gagliotta!
NUTELLA - Sprinkles Dough with 169 hours of maturation, Napoletana flour with 26% protein, 80% hydration. Recipe learned from World Champion Daniele Gagliotta!
Dulce de leche (from Uruguay or sheepâs milk; check availability).
Pistachio creamâItalian style, crushed pistachios. Dough with 169 hours of maturation, Napoletana flour with 26% protein, 80% hydration. The recipe is inspired by World Champion Daniele Gagliotta.
San Marzano DOP tomato, Fior di Latte, oregano, Parmesan, olive oil
San Marzano tomato, Fior di Latte, artichokes, Coto ham, mushrooms and olives
San Marzano DOP tomato, sliced garlic, oregano, Parmigiano, olive oil
Baked ice cream doughâdifferent from the original, fried one; our dessert is lighter for after dinner. Flavors Pistachio Milk jam (Uruguayan or sheepâs, check) White chocolate Nutella
