Pizzaria Patagônica

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.

Artisanal recipe from the 4th generation, with long fermentation and selected ingredients from Italian origin.
Certified by Accademia Nazionale Pizza DOC in 2026, Patagônica delivers a unique experience where technique, tradition, and terroir come together.

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.

CORONA - Pizza Campeã Sul-Americana 2024

Spanish

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.

House Wine - 500 mL - local consumption

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!

Pucón

NUTELLA - Sprinkles

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

MAGMA - NUTELLA

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

Churro-Style with Dulce de Leche

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

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

Classic Margherita - Individual (4 slices)

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

Capricciosa - Individual (4 Slices)

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

Marinara - Individual 4 slices

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!

Uruguaian - 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!

Parma & Fig - 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!

Català - Top 3

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!

5 Cheeses (Ninth Recipe – Bronze 2025) Top 4

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!

Premium Pepperoni

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!

Smoked Calabrese

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!

Bacon & Corn

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.

Margherita

Fresh mushrooms (so sometimes we don’t 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% hydration—the recipe we learned from World Champion Daniele Gagliotta!

Fresh mushrooms - check availability

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!

Smoked Pork Loin, Artisanal

- 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!

SURPRISE FLAVOR - CACIO E PEPE

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!

SURPRISE FLAVOR - CAPRICCIOSA

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!

TONDA ROMANA

- 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!

SURPRISE FLAVOR - BLUMENAU

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!

PANCHO PATAGONICO

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!

Patagonian Paneto - Panuzzo in Italy

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


Canolli - local consumption

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.