Our Menu

Meats

RUSTIC FILET

Filet mignon, mozzarella & Panetto (open calzone) Serves two people

R$300.00

Capricciosa-Style Fillet

Fillet, mozzarella, Italian artichokes, and sautéed Italian tomatoes Serves two people.

R$300.00

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House Wine - 500 mL - local consumption

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 Gaúcha region, an inheritance from our ancestors.

R$45.00

1/2 Calabrese + 1/2 Margherita - With local consumption, you get a Lorena wine

R$150.00

Champions in Championships

CORONA - Pizza Campeã Sul-Americana 2024

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% hydration—recipe learned from World Champion Daniele Gagliotta! Note: Surprise gift at the end. Dough with 169 hours of maturation, Napoletana flour with 26% protein, 80% hydration—recipe learned from World Champion Daniele Gagliotta! Note: Surprise gift at the end.

R$300.00

5 Cheeses (Ninth Recipe – Bronze 2025) Top 4

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!

R$165.00

Most popular pizzas

Uruguaian - Top 3

Signature flavor: smoked ribs made by Patagônica 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% hydration—recipe learned from World Champion Daniele Gagliotta!

R$165.00

Parma & Fig - Top 3

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!

R$165.00

Català - Top 3

Mozzarella, gorgonzola (milder béchamel), walnuts, Jataí honey, basil (if possible always use Genovese basil), fresh oregano, Italian pelati tomatoes whenever possible San Marzano Dough with 169 hours of maturation, “Farina Napoletana” with 26% protein, 80% hydration. Recipe learned from World Champion Daniele Gagliotta!

R$155.00

Traveling Flavors - Surprises

Spanish

Bacon and fresh mushrooms

R$165.00

SURPRISE FLAVOR - CACIO E PEPE

- 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!

R$165.00

SURPRISE FLAVOR - CAPRICCIOSA

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% hydration—recipe we learned from World Champion Daniele Gagliotta!

R$165.00

SURPRISE FLAVOR - BLUMENAU

- ONE FLAVOR TESTED EVERY WEEK - CHECK AVAILABILITY Blumenau sausage, jatai honey, mozzarella cheese, basil (whenever possible, Basilico di Napoli), fresh oregano, Italian pelati tomatoes, whenever possible San Marzano Dough aged for 169 hours, Neapolitan flour with 26% protein, 80% hydration. Recipe we learned from world champion Daniele Gagliotta!

R$165.00

SURPRISE FLAVOR - PATAGONIAN CARBONARA

- A DIFFERENT FLAVOR EVERY WEEK—CHECK AVAILABILITY Yolks cured in olive oil (slightly moist with the flavor of olive), bacon, mozzarella cheese, basil (whenever possible, Basil from Naples), fresh oregano, and Italian pelati tomato whenever possible San Marzano. Pasta with 169 hours of maturation, Neapolitan flour with 26% protein, 80% hydration. Recipe learned from World Champion Daniele Gagliotta!

R$165.00

SURPRISE FLAVOR - Shrimp with Brie

- EVERY WEEK A FLAVOR IS TESTED - CHECK AVAILABILITY breaded shrimp Milanese — Brie cheese, mozzarella, basil (when possible, Naples basil), fresh oregano, Italian pelati tomatoes whenever possible San Marzano Dough with 169 hours of fermentation, Napoletana flour with 26% protein, 80% hydration. Recipe we learned from World Champion Daniele Gagliotta!

R$165.00

Pizzas

Premium Pepperoni

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!

R$140.00

Smoked Calabrese

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!

R$115.00

Bacon & Corn

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!

R$140.00

Margherita

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.

R$115.00

Smoked Pork Loin, Artisanal

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% hydration—the recipe we learned from World Champion Daniele Gagliotta!

R$155.00

New

TONDA ROMANA

A pasta style reminiscent of New York-style pizza. Baked at a lower temperature for longer, which helps the dough turn crisp, so it’s 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!

R$300.00R$110.00

PANCHO PATAGONICO

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 don’t 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!

R$60.00

Patagonian Paneto - Panuzzo in Italy

ANY FLAVOR OF PIZZA CAN BE MADE LIKE THIS — 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 tomato—whenever possible, San Marzano. Dough aged for 169 hours, Neapolitan flour with 26% protein, 80% hydration. A recipe we learned from World Champion Daniele Gagliotta!

R$300.00R$115.00

Sweet Pizzas

Pucón

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!

R$115.00

MAGMA - NUTELLA

NUTELLA - Sprinkles Dough with 169 hours of maturation, Napoletana flour with 26% protein, 80% hydration. Recipe learned from World Champion Daniele Gagliotta!

R$115.00

Churro-Style with Dulce de Leche

Dulce de leche (from Uruguay or sheep’s milk; check availability).

R$115.00

Pistachio Pizza

Pistachio cream—Italian 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.

R$110.00

Neapolitan Classic Pizzas

Classic Margherita - Individual (4 slices)

San Marzano DOP tomato, Fior di Latte, oregano, Parmesan, olive oil

R$95.00

Capricciosa - Individual (4 Slices)

San Marzano tomato, Fior di Latte, artichokes, Coto ham, mushrooms and olives

R$95.00

Marinara - Individual 4 slices

San Marzano DOP tomato, sliced garlic, oregano, Parmigiano, olive oil

R$95.00

Patagonian Cannoli

Canolli - local consumption

Baked ice cream dough—different from the original, fried one; our dessert is lighter for after dinner. Flavors Pistachio Milk jam (Uruguayan or sheep’s, check) White chocolate Nutella

R$10.00