Jimmy_Choos_well-heeled_guide_to_Kuala_Lumpur.txt

The best pizzerias in Rio de Janeiro in 2025

Ferro e Farinha has been named the best pizzeria in the city by the 2025 Rio Show Gastronomy Awards. Learn more about this and equipamentos para cabe?a ragnarok com slotall the other award-winning and nominated restaurants in this category. 1st place: FERRO E FARINHA It has been 13 years since New York chef Sei Shiroma roamed the streets of Rio with a wood-fired oven mounted on the trunk of his car, selling his pizzas. It worked so well that Ferro e Farinha now has five locations — and this year, it renewed its title as the best pizzeria in town. Crispy crusts and inventive toppings (we invite you to eat with your hands). His creations also rank among the best in the world (4th in Latin America) according to the Italian guide 50 Top. The Testa Rossa (R$ 82) combines fior di latte, roasted cherry tomatoes, pistachio mortadella, stracciatella, and pistachio pesto. The Lamborghini (R$ 72) features lamb shoulder, dates, fior di latte, smoked mozzarella, yogurt sauce, and shish? — a bestseller across all locations. This year, a new addition: the Shopping Leblon branch showcases Shiroma’s more Italian side, with dishes beyond the pizzas. In common, a powerful wood-fired oven. The Bolognese Lasagna passes through it and arrives at the table with crispy edges (R$ 79): four ultra-thin layers of green pasta, gratinated with grana padano. A showstopper. “All the doughs are made in-house by me, with Italian flour and free-range eggs,” emphasizes the chef, half Chinese (mother) and half Japanese (father). Now, he launches his first dessert pizza: mozzarella, nocciola and chocolate sauce, pistachio cream with white chocolate, sprinkled with pistachios and caramelized hazelnuts baked in the wood-fired oven (R$ 68). A winner. Ipanema: Rua Maria Quitéria 107 (97214-0460). Barra: Rua Olegário Maciel 555 (98022-2790). Sun to Thu, from 6 p.m. to midnight. Fri and Sat, from 6 p.m. to 1 a.m. Plus three more locations. Ferro e Farinha Pizzeria: Voted Best Pizza at the 2025 Rio Show Gastronomy Awards — Foto: Rodrigo Azevedo 2nd place: CAPRICCIOSA With 25 years of history, this business has brought charm to a corner of Ipanema and expanded to Jardim Botanico. The restaurant was one of the pioneers in showcasing the DOC seal, indicating products with controlled designation of origin. There, they joke that the acronym also stands for "official eating designation" — guilt-free — for all their pizzas (and more), which are truly delicious. The real secret lies in the precise execution, with professionals constantly studying new techniques and the wood-fired oven, always at a temperature above 400°C. A reliable choice is the margherita (R$59 for an individual and R$100 for a family size). Among the newcomers, try the bresaola (R$78 for an individual; R$127 for a family size), made with the Italian cured meat from beef. As for white pizzas — those without tomato sauce — the elegant (R$72 for an individual; R$120 for a family size), with Parma ham, arugula, and parmesan, stands out. For those looking beyond the round pies, the delicious lasagna (R$110), filled with veal, Parma ham, shiitake, and dried mushrooms, is a must-try. Ipanema: Rua Vinicius de Moraes 134 (2523-3394). Open daily from 6 p.m. to 1 a.m. Jardim Botanico: Rua Maria Angélica 37 (2527-2656). Open daily from 6 p.m. to midnight. Bráz Pizzaria: the Brooklyn pizza — Foto: Publicity photo / Photo by Bruno Geraldi 3rd place: BRáZ For the second consecutive year, Bráz secured 4th place among the world's best pizzerias in the Italian 50 Top World Artisan Pizza Chains ranking. This is the result of 26 years in Brazil — and 18 years in Rio. Foreign judges — and local consensus — praised the quality of the ingredients, resulting in great flavor. Watching the pizzas bake in the wood-fired oven within the dining area adds extra charm. The menu features a special pizza to celebrate the Top 50 (R$95 for an individual and R$142 for a large size), made with tomato sauce and five cheeses. A classic there is the caprese (R$93 for an individual and R$139 for a large size), with Italian tomato sauce, mozzarella base, persimmon tomato, buffalo mozzarella, olive tapenade, and basil. Also, try the house special (R$86 for an individual and R$128 for a large size): featuring wood-fired roasted garlic zucchini. Jardim Botanico: Rua Maria Angélica 129 (2535-0687). Sun, 6 p.m. to 11:30 p.m. Mon to Thu, 6:30 p.m. to 11:30 p.m. Fri and Sat, 6:30 p.m. to 12:30 a.m. Best restaurants in Rio in 2025: Best Asian Restaurants of 2025 Best Steakhouses of 2025 Best French Restaurants of 2025 Best Italian Restaurants of 2025 Best Japanese Restaurants of 2025 Best Pizzerias of 2025 Best Vegetarian Restaurants of 2025 Best Bars of 2025 Best Breakfast Spots of 2025 Best Pastry Shops of 2025 :root { --market-label-font: OGloboTitleFontBold,OGloboTitleFontFallback; } Pizzerias nominated at the Rio Show Gastronomy Awards BENTO PIZZARIA Jo?o Lemos from Tijuca worked for eight years at an Italian food importer until he decided, alongside chef Pierluigi Russo, to combine these ingredients to create pizzas — and not just any pizza, but traditional Neapolitan. The establishment holds official certification attesting to its preparation according to the original recipes from Naples, a UNESCO intangible heritage, be it through the ingredients, oven, or even the traditional dough tossing. A major achievement for just three years of operation. This year, the restaurant also earned 36th place in the 50 Top Pizza Latin America ranking. A popular choice is the margherita (R$53), with plenty of tomato sauce, as tradition dictates. The calabrese (R$57) pleases traditionalists, with thin slices of artisanal calabrese sausage. Also worth trying are the appetizers: the montanara (R$28), a mini fried pizza, and the supplì — a fried rice ball stuffed with cheese — are popular. Tijuca: Rua Afonso Pena 71 (99703-3202). Wed to Mon, 6 p.m. to 11 p.m. COLTIVI Located in a historic house in Botafogo, the pizzeria immediately captivates with the delightful aroma wafting through the open patio where the tables are set. The unique aspect of the pizzas starts with the option for customers to choose the type of dough before selecting the toppings. Options include thin, fried, or a crunchier crust. A good choice is to pair the mixed fermentation brisa dough with the crudo pizza (R$105), made with stracciatella, cured ham, goat cheese, figs, and truffled honey. The crunchy crust also complements the house-named pizza (R$100), made with San Marzano tomatoes, burrata, and basil. It's worth exploring the combinations. Additionally, after successful brunch experiences on weekends, the establishment, led by Italian Piero Zolin, opened a café in front of the house, offering breads, sandwiches, and cakes for on-site enjoyment or takeout, and breakfast daily. Botafogo: Rua Conde de Irajá 53 (96532-5353). Mon and Tue, 8 a.m. to 5 p.m. Wed and Thu, 8 a.m. to 5 p.m. and 6 p.m. to 11 p.m. Fri, 8 a.m. to 5 p.m. and 6 p.m. to 1 a.m. Sat, 9 a.m. to 3 p.m. and 6 p.m. to 1 a.m. Sun, 9 a.m. to 3 p.m. and 6 p.m. to 11 p.m. DOMENICA Victor Celano's establishment bets on the classics: well-made pizzas with reliable flavors without much fuss. The pricing is also friendly. It's no wonder one of the most ordered is the calabresa (R$75), smoked and accompanied by buffalo mozzarella. Among the pricier options — and worth every penny — is the carbonara (R$92), made with buffalo mozzarella, stracciatella, bacon, pork loin sausage, organic egg, and grana padano. The latest novelty is the dolce gorgonzola (R$75), featuring buffalo mozzarella, gorgonzola, red onion, and honey. Can't decide? Ask the team for the "special of the week" — there's always a flavor deemed unmissable. If you still have room, try the classic banana pizza (R$59), with white chocolate. Botafogo: Rua Capistrano de Abreu 45 (2143-2313). Sun to Thu, 6 p.m. to 11 p.m. Fri and Sat, 6 p.m. to 11:30 p.m. Tijuca: Rua S?o Francisco Xavier 18 (3577-0009). Daily, 6 p.m. to 11 p.m. ELLA The award-winning pizzeria occupies a beautiful house with a stone wall and small lights on the porch, facing Jardim Botanico. Inside, the bar stands out with a good selection of drinks designed to pair with the pizzas on the menu. At the end of July, chef Pedro Siqueira left the kitchen and the partnership, leaving the future of the business uncertain — new developments are expected soon. For now, try the creamy burrata, served with tomato focaccia and PANCs pesto (R$73). Among the individual high-crust pizzas, made with long-fermented dough and no chemical additives or preservatives, there are traditional flavors like the marinara (R$48), with tomato sauce with fresh thyme, slices of sweet garlic, and basil sprouts, and already acclaimed creations like the lombo (R$69), with tomato sauce, Canadian bacon, smoked scamorza cheese, Parma ham crunch, and pepper jelly. For dessert, choose between the Nutella pizza (R$43), with hazelnut chocolate cream, almond slices, and Sicilian lemon zest, or one of the desserts, like the dulce de leche pancake with vanilla ice cream (R$35), finished with sugar and cinnamon. Jardim Botanico: Rua Pacheco Le?o 102 (97496-3605). Mon to Thu, 12 p.m. to 4 p.m. and 6 p.m. to 11 p.m. Fri and Sat, 12 p.m. to midnight. Sun, 12 p.m. to 11 p.m. JOTABê After four years operating exclusively as a delivery service, Pedro Mutz's pizzas have made their mark. A year ago, they found a permanent space in Jardim Botanico (hence the inspiration for the name). Continuing this delicious trend, it's safe to say the establishment will celebrate many more milestones. To commemorate, nine new recipes have been added to the menu, with various truffle options, like the Parma (R$92) and the mushroom (R$89). However, they also take the classics seriously. The marinara (R$59), for example, is simple in ingredients — just tomato sauce, roasted garlic slices, and oregano — but surprises with a sweet and distinctive flavor. Among the original creations, a favorite is the oro verde (R$86), made with basil pesto, fior di latte, stracciatella, pistachio cream, crunchy pistachio, and a final touch of basil. Jardim Botanico: Av. Alexandre Ferreira 196 (97085-6262). Tue to Thu and Sun, 6 p.m. to 11 p.m. Fri and Sat, 6 p.m. to midnight. MAMMA JAMMA With nine locations spread across Rio, as well as flavors reaching Niterói, Salvador, and Campinas, the pizzas are made with Italian type 00 flour, which has a finer grind. The dough rests for at least 24 hours before being rolled out — and everything goes into the wood-fired oven. The result is light, crispy pizzas. The menu has recently been enhanced. The diavoletti (R$90.50 for an individual and R$129.50 for a large) — "little devil" in Italian — is named for its use of spicier-than-usual salami. It's completed with fior di latte, red onion, truffled honey, and basil leaves. It's got presence! The partnerships with chef Flávia Quaresma have also been renewed. The goat cheese pizza (R$78.50 for an individual and R$112.50 for a large), with pink pepper and black olives marinated in Sicilian lemon zest, remains a top choice. Botafogo: Botafogo Praia Shopping, 5th floor. Mon to Sat, 11:30 a.m. to midnight. Sun, 12 p.m. to midnight. Barra: Rio Design Barra, 3rd floor. Daily, 12 p.m. to midnight. Seven more locations. OFFICINA LOCAL One of the partners, Guilardo Rocha, already knew how to make bread dough when he decided to test his skills in other formats — eventually creating the pizza of what was then Locale in Copacabana in 2021. Three years later, the business was renamed Officina, with the opening of a branch in a cool setting on the trendy Rua Arnaldo Quintela, in Botafogo. The new name aligns with the establishment's goal: to value everything made by hand, from the small producers supplying the ingredients to the final recipe, with award-winning pizzas. The best-selling pizza is the antonieta (R$59), a classic calabrese. The umbria (R$59) offers an interesting blend of flavors: mushrooms, black garlic, and a base of three white cheeses. The establishment is increasingly investing in its drinks menu — a good choice to whet the appetite. Try the machenaíma (R$29), made with gin and oregano-flavored syrup. There are seven other options. The friendly staff have suggestions at the ready to help the indecisive. Copacabana: Rua Barata Ribeiro 516 (99244-8100). Wed to Sun, 6 p.m. to 10 p.m. Botafogo: Rua Arnaldo Quintela 104. Tue to Thu, 6 p.m. to midnight. Fri and Sat, 6 p.m. to 12:30 a.m. Sun, 6 p.m. to 11 p.m. OGGI Successful in Leblon and Tijuca, Oggi planned to bring its ovens to Barra but ended up opening in Botafogo in April this year. It's a win for the neighborhood, which is increasingly filled with great pizza options. The establishment occupies a spacious 300-square-meter house from the 1940s, fully renovated with exposed bricks and an industrial style — the result is charming. The menu features the house's hits, like the house pizza (R$66), made with mozzarella, Parma ham, Rocha pear, gorgonzola, pecan nuts, honey, basil, and emmental cheese. The sweet and savory combination is perfect. Among the desserts, the formaggio al cioccolato (R$64), which gained social media fame for being finished with more chocolate right at the table, now has a companion in the form of the pistachio (R$84), following the same logic but with pistachio cream as the star. Leblon: Rua Aristides Espínola 101 (3489-9169). Botafogo: Rua Bambina 145. Sun to Wed, 6 p.m. to 11 p.m. Thu to Sat, 6 p.m. to midnight. Another location. ZAGGA PIZZA BAR The pizzeria perfectly aligns with the bohemian vibe and informality of Baixo Lido in Copacabana, where it is located. But simplicity doesn't mean a lackluster menu. The Neapolitan pizzas are served on wooden boards, with creative and reliable toppings. The d4 (R$66) is named for its four-cheese combination — mozzarella, gorgonzola, gouda, and grana padano — but it could very well be a pun on the position you may find yourself in after tasting it. The pork in (R$69) features oven-roasted pork belly with cilantro, cucumber, and honey. For those who enjoy appetizers, the explosion of burrata (R$79) is unbeatable: cheese filled with pesto sauce, wrapped in a layer of pizza dough, finished with arugula and olive oil. Whether to accompany the pizzas or kickstart the night, the drink menu is extensive, with original and classic options. The 1.5-liter pitcher of clericot (R$80) is always a good choice. Copacabana: Rua Ronald de Carvalho 265 (99905-9895). Daily, 6 p.m. to midnight. The translation of this text into english was carried out by Project Irineu, O GLOBO's initiative to develop artificial intelligence tools. Here is the link to the original report. 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